Seattle Picks: Food Writing
Annotation:With humor and an adventurous spirit, a Seattle writer, his wife and their eight-year-old daughter living in Tokyo explore Japan’s food offerings and experience everyday life there.
Annotation:Living the dream in Paris, food journalist Bard moves in with a handsome Frenchman and enthusiastically shops local markets in search of fresh ingredients to prepare meals in their tiny kitchen.
Annotation:The loss of her ability to perceive smell left aspiring chef Molly Birnbaum adrift until she investigated the science of olfaction and rediscovered scents she took for granted in this inspiring true story.
Annotation:When, where, how and what families eat can reveal a lot about them. Twenty-nine writers offer their amusing, poignant views on food, eating and relationships.
Annotation:Polish immigrant Joel Russ began selling fish on Manhattan’s Lower East Side in 1907. Four generations later, his hardworking family shares anecdotes, photos and recipes that tell the success story of their revered business.
Annotation:In what Anthony Bourdain calls “the best memoir by a chef ever,” get a nitty-gritty view of the restaurant industry along with the story of Hamilton’s road from country kid to respected New York chef.
Annotation:In this clever and engaging tour of the world of candy, Seattle author Hopkins covers the naughty and nice aspects of the confectionary industry and the vast range of sweets, from simple to fancy.
Annotation:The “Fabulous Beekman Boys” move away from Manhattan to become full-time goat farmers. This lifestyle change leads to soap- and cheese-making and eventually a mini-empire centered on their farm, Beekman 1802.
Annotation:Knisley is obsessed with food, in no small part due to her gourmand parents. Straightforward and funny, this graphic memoir features recipes formatted into full-color cartoons that will pique your hunger.
Annotation:It was fate that put Clarence Birdseye in Canada’s chilly Labrador province, and the example of the Inuit people there led him to invent a revolutionary fast-freezing method taken for granted today.
Annotation:American Lebovitz moved to the City of Light determined to become a true Frenchman. He learned to appreciate the pleasures of French cooking and dining, and shares recipes among his fish-out-of-water observations.
Annotation:Learn Seattle’s rich gastronomic backstory and get over 300 imaginative, mouth-watering recipes from some of the city’s best dining establishments. Published four times since 1977, this latest edition includes brief restaurant histories.
Annotation:These adventurous women fish for halibut, crab and all that’s found in the icy Bering Sea, and prepare enticing dishes not usually associated with the grueling life of commercial fishing.
Annotation:Inspired by the fictional Commissario Bruno Brunetti of Donna Leon’s mystery novels, this charming illustrated cookbook weaves together recipes from the character’s family dinner table with story excerpts and culinary anecdotes of Venice.
Annotation:This fascinating micro-history of a very common drink explains how Great Britain bypassed the Chinese tea monopoly of the 19th century by establishing tea plantations in India.
Annotation:Born in Ethiopia and raised in Sweden, Chef Samuelsson’s touching and multifaceted memoir details his life’s journey and adventures, which led to owning a successful New York City restaurant open to all.
Annotation:Shockey supplemented her formal training in French cooking techniques with real-life experiences working in restaurants around the globe as an unpaid apprentice, fearlessly sampling the local cuisine in every port.
Annotation:A food historian and former food editor for "The New York Times," Sokolov recounts his career of eating revolutionary meals and meeting innovative chefs from all over the world.
Annotation:This glorious culinary travelogue of South Korea by the wife of Chef Jean-Georges Vongerichten shares the country’s food culture, from its small farmers, fishermen and shellfish divers to Seoul restaurateurs, snack stands and markets.
Annotation:Visit Berlin’s neighborhoods vicariously and test authentic German recipes in this offering by The Wednesday Chef blogger, whose hodgepodge culinary background adds an international flavor to Teutonic tradition.
Annotation:Knife, fork and spoon are part of almost every Western table setting, but why not the sporf instead? Food writer Wilson tackles the hidden and often amusing history of culinary objects both common and unusual.
Annotation:This thoughtful memoir covers Wizenberg’s start as the Orangette food blogger, which led to meeting her foodie husband and opening the popular Delancey restaurant in Seattle’s Ballard neighborhood.