Search our Catalog

Books So Good They Will Make You Hungry


Recommended by Julie, one of our adult services librarians.

Check our other Fave Five lists, too!

Garlic And Sapphires: The Secret Life of a Critic in Disguise

by Ruth Reichl
1342347.jpg As a critic, Reichl was determined to review the "true" nature of each restaurant she visited, so she often dined incognitoeach chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure.

My Life in France

by Julia Child
1383452.jpg Child's first meal after debarking in France in 1948 was a simple sautéed sole and it opened to her (and to posterity) a new world. She began her French sojourn as the underemployed and ever-curious wife of a diplomatic officer, frustrated at being unable even to speak the language.

Two for the Road: Our Love Affair With American Food

by Jane Stern and Michael Stern
1385711.jpg The husband-and-wife team has traveled the country since the 1970s, seeking out the sort of food found in "unlikely restaurants in small towns and off two-lane highways," which, naturally, leads to all manner of fish-out-of-water scenarios, which they relate in this endearing chronicle.

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

by Bill Buford
1381412.jpg Buford wanted to profile Mario Batali for the New Yorker but also wanted to learn about cooking; he would be a "journalist-tourist" in the boot camp of a "kitchen genius." The reader is left with a truly unique appreciation of not only what is truly good about foodbut as importantly, who cooksand why.

Julie and Julia: My Year of Cooking Dangerously

by Julie Powell
1357512.jpg Nearing 30 and trapped in a dead-end secretarial job, Julie Powell resolved to reclaim her life by cooking, in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new lifelived with gusto.