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Culinary Non-Fiction

Updated: February 8, 2016

These are factual books about the delights of food, eating and places to eat; others are cookbooks which provide historical and cultural backgrounds plus recipes.

by Ziegelman, Jane.
Call Number: 641.097472 Z66

Ziegelman explores the culinary traditions of the German, Irish, Italian, and Eastern European Jewish families who lived in one Lower East Side tenement between 1863 and 1935.

by Kingsolver, Barbara.
Call Number: 641.09754 K55
Kingsolver and her family take a year to live solely on food they grow themselves or find locally produced. This book follows their experience and speaks strongly to the slow food and locavore philosophies.

by Gold, Jonathan.
Call Number: 979.41T L881Gol 2000

First Pulitzer Prize winner for food and restaurant criticism, LA Weekly's Jonathan Gold, has collected over 200 of his best LA eatery discoveries.

by Jordan, Jennifer A., 1970- author.
Call Number: 635 J823

Over the past few years heirloom vegetables have been the rage, but why? Sociologist Jennifer Jordan analyzes the big picture about this growing interest. One aspect is flavor, and another is nostagia for the memory of vegetables and fruits that really, truly had some unique fragrance and flavor.

by Trillin, Calvin.
Call Number: 641.5973 T829

Trillin's hungry quest (See The Tummy Trilogy below.)continues for the next best nosh or complete meal. Alice his loving wife is gone, About Alice, and his two daughters are living in California, a veritable wasteland of self-conscious healthy eating.

by Pollan, Michael.
Call Number: 641 P771-1
This exploration of modern food production provides you with a picture of all that is wrong with it and some suggestions about what you might do to make things rosier for yourself. As Pollan says, "Eat food. Not too much. Mostly plants."

by David, Elizabeth, 1913-1992.
Call Number: 641.01 D249-2

Through her writing Elizabeth David changed attitudes about food and cooking in England. This is a compilation of her best articles with some recipes. Pages 167-168, "Untraditional Christmas Food" presents a luxurious alternative to any home cook who feels overwhelmed by holiday pressure.

by Choi, Roy, author.
Call Number: 641.595 C545

Angeleno and rising star in the L.A. culinary landscape, Roy Choi chronicles--with charisma and sincerity--the story of his life and the Los Angeles food scene. From Korean taco inventor with his Kogi truck, to Chego to community-based inititiatives in the inner city, Choi is much more than a celebrity chef. Includes 85 recipes.

by Dunea, Melanie.
Call Number: 641.5 D915 folio

What fun when fifty of today's best-of-the-best chefs were asked: what woud you eat at your last supper; who would prepare and serve it; what kind of drink; where would it be; would there be music; who else would be there? The answers are simple to complex with the chefs photographed in garb ranging from absolutely nothing to splendidly elegant. There is a selection of recipes.

by Baxter, John, 1939-
Call Number: 641.0944 B355

John Baxter is a transplanted Australian who has lived in France for many years and loves the country and the food.  He began to notice that many staple foods of French cuisine were disappearing so he set out across the country interviewing and questioning chefs and cooks. Of course he eats and writes about the food, the cultural history behind ingredients and methods of preparation.  It is almost as wonderful as being there.

by Goulding, Matt.
Call Number: 641.0952 G698

In Japan, art and food meld into one, from the small local eatery to the more revered restaurants. Matt Goulding editor at the online journal Roads & Kingdoms, savors and appreciates the works of "shokunins" or artisans who take pride in the preparation and presentation of food. Goulding conveys such delight in what he experiences that readers will be salivating and dreaming of taking a foodie trip to Japan.

by Sax, David.
Call Number: 647.9509 S272

A mouth-watering critique and history of Jewish delicatessens, and the foods and families who made them. Many establishments have lost their original ethnic vitality and tasty cuisine, however three cheers for Los Angeles which Sax deems to be, ". . .America's premier deli city."

by Trillin, Calvin.
Call Number: 641.01 T829-3

This is a trilogy of books: American Fried, Alice, Let's Eat, and Third Helpings. Trillin, social and political critic, and a man with a bottomless stomach who is never too full for one more meal, writes about local foods and restaurants with wit and seriousness.

by Nicoletti, Cara, author.
Call Number: 641.5 N643

Cara Nicoletti loves food and its preparation, and she loves to read all kinds of books.  As a butcher, pastry chef and omnivorous food blogger, she combines two passions in this homage to food and literatue, which has recipes plus vibrant illustrations by Marion Bolognesi.