Classic Food Books/Writers

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Permalink Reply by Greedy Rosie on January 14, 2010 at 1:48pm

I always think of Elizabeth David, when I think about this. For food writing, MFK Fisher is a recently discovered delight (god bless you Amnesty book shops) and for modern classic food writing Simon Hopkinson, Nigel Slater and CLaudia Roden for her Book of Jewish Food. Although I do not think Nigella Lawson is a classic writer, I do think How To Eat is a classic book.

When I look at my bookshelves, its sometimes hard to define whether I think something is just very very good, or is a classic. I have a list of about 20 very very good books, but maybe the decision not to bore you with the list really does mean they're not classics.

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Permalink Reply by LizW on January 18, 2010 at 9:22am

I agree with you about Nigella Lawson, love her book but not too impressed with her stuff generally.

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Permalink Reply by Wendy Kendall on January 17, 2010 at 12:20am

I, too, adore MFK Fisher - I have all her books (or at least I did, until someone "borrowed" one) - she writes so well and you feel so involved with her writing.
The first real cookery book I read was Larousse Gastronomique. I picked it up in an idle moment and was fascinated from then on. I think I have about 4 different editions so far.
Harold McGee is an absolute essential for me - I came late to cooking and it was through his writing that I taught myself to make pastry - I would come in from work on a Friday and try out a different variation. Took 6 weeks to get things right but at least I understood the process.
Waverley Root, an American journalist is also a truly fascinating writer - His Food of France is pretty much of a classsic and I'd recomment that to anyone.
It all depends on tastes - I love to know the background to a recipe - the why and the wherefore - rather than just a list of ingredients and instructions.

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Permalink Reply by LizW on January 18, 2010 at 9:24am

I definitely want to get hold of a copy of Gastronomie

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Permalink Reply by LizW on January 18, 2010 at 9:23am

Hmm, have not heard of MFK Fisher, must check her out.

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Permalink Reply by Michele Young on January 17, 2010 at 5:49pm

My list is what I would consider Modern Classics ... or maybe classics in the making? Nigella has to be there, she has influenced so many nations that the 'Delia' effect is now not hers alone. Saint Nigel Slater has to be there do, he is so passionate about the food right from the seed packet to the dinner plate. And the writer who has the most influence over me, what I cook and how I cook it has to be Donna Hay. Looking through her books or magazines brings the Aussie lifestyle to life for me again.

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Permalink Reply by Farmersgirl on January 17, 2010 at 7:11pm

I love cookery books that you can read. Claire Macdonald writes brilliantly and is greatly underrated, there is always a paragraph before the recipe with a bit of background, like how her dog ate a whole chocolate pavlova!

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Permalink Reply by Ray Miller on January 17, 2010 at 8:52pm

What about Jane Grigson? Her books line my shelves: "Good Things", "English Food", "Charcuterie and French Pork Cookery"; then there are the eponymous "Vegetable Book", "Fruit Book", and "Fish Book". These are all well researched and beautifully written, and give a fantastic insight into British food and cooking. Another classic for lovers of British food is Dorothy Hartley's "Food in England", which is a great read if you're interested in food from a historical perspective.

Fergus Henderson's "Nose to Tail" and "Beyond Nose to Tail" must also be classics in the making.

From over the pond, I will snap up anything by Michael Ruhlman, having been hooked by "The Making of a Chef", charting his year as a student at the Culinary Institute of America. More recently he's written "Elements of Cooking" and the indispensible reference (in my kitchen at least), "Ratio". He has also had a hand in most (all?) of Thomas Keller's cookery books, and is co-author with Brian Polcyn of "Charcuterie", which is another great reference.

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Permalink Reply by Kate the Bake on February 10, 2010 at 8:55pm

Ray, what a fantastic selection of books, I quite agree about Michael Ruhlman, an excellent chef and entertaining writer ... am off to check out your blog to see how they influence you!
Kate

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Permalink Reply by Leigh on February 6, 2010 at 4:51pm

...Certainly not 'Garlic and Sapphires' by Ruth Reichl. I just bought it (cheaply, thank god) and put it down after two chapters. Totally dislocated writing and , quite frankly, a boring story.

For me, the daddy of all is Kitchen Confidential by Anthony Bourdain. What writing. I also have an old copy of Floyd's American Adventure by Keith Floyd - half recipes, half his road trip, brilliant, funny and informative.

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