2014 Best Books About Food

made in Qquebec

Made in Quebec

Canada’s culinary treasure revealed in recipes, stories and photographs. People in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust—you can go to just about any small town and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks – all are poised in every season to produce or procure the perfect, seasonal ingredient.

Read it here
Duck & Waffle

Duck & Waffle

Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it’s London’s only upscale 24-hour restaurant.

Read it here
mastering the art

Mastering the Art of French Eating

The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes.

Read it here
The American Plate

The American Plate

Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus’s arrival to today.

Read it here
comptoir libanais

Comptoir Libanais

Tony Kitous’s seven (and counting!) Comptoir Libanais restaurants in London celebrate the riotous flavors, colors, and textures of Lebanese, Mediterranean, and North African food. Not since the opening of the Ottolenghi food shops in London has that city embraced a cuisine from that region with as much fervor.

Read it here
The Secret Recipes

Dominique Ansel

In this hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.

Read it here
JK

J.K.

Canada’s most celebrated chef reveals his food and his story.

No chef in Canada is more respected for his devotion to local, seasonal, sustainable gastronomy, and his relentless pursuit to define and celebrate Canada’s unique regional culinary character, than Jamie Kennedy.

Read it here
Heritage

Heritage

The long-awaited first cookbook from an innovative James Beard Award-winning chef.

Read it here
Iceland

North

An unprecedented look into the food and culture of Iceland, from Iceland’s premier chef and the owner of Reykjavík’s Restaurant Dill

Read it here
Mallmann

MALLMANN ON FIRE

The passionate master of the Argentine grill takes us grilling in magical places. Each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized.

Read it here
Laof

In Search of the Perfect Loaf

Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.

Read it here
Bloomsbury Cookbook

The Bloomsbury Cookbook

The Bloomsbury Group fostered a fresh, creative, and vital way of living that encouraged debate and communications, as often as not across the dining table.

Read it here
Lake Superior

Lake Superior Flavors

Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour, Lake Superior Flavors is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling.

Read it here
simple thai

Simple Thai Food

Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics–from the rising star behind the blog She Simmers.

Read it here
Ceviche

Ceviche: Peruvian Kitchen

The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London’s critically acclaimed restaurant Ceviche.

Read it here
meat hook

THE MEAT HOOK MEAT BOOK

Getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around.

Read it here
Forgione

Marc Forgione

Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Read it here
Afro-vegan

Afro-Vegan

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Read it here
My Paris

My Paris Kitchen

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David’s Parisian kitchen.

Read it here