So here are the supposed top ten food books (from Epi-blog, the Epicurious blog). I’ve read…two.
Top 10 Food Books (not Cookbooks) That Every Chef Should Own
(in random order)
1) On Food & Cooking — Harold McGee ***Agree. What, a 1000 pages of heavy reading?
2) The Art of Eating — MFK Fisher ***A lovely book.
3) Kitchen Confidential — Anthony Bourdain
4) It Must’ve Been Something I Ate — Jeffrey Steingarten
5) Tender at the Bone — Ruth Reichl
6) The Tummy Trilogy — Calvin Trillin
7) The Omnivore’s Dilemma — Michael Pollan
8) Down and Out in Paris and London — George Orwell
9) Heat — Bill Buford
10) The Physiology of Taste — Jean-Anthelme Brillat-Savarin