read in order to eat

read in order to eat

The Kimchi Chronicles: Korean Cooking for an American Kitchen (Marja Vongeritchen) * a cookbook that began the hit, must-see TV series.

L.A. Son: My Life, My City, My Food (Roy Choi with Tien Nguyen) * a punchy-fun memoir with a tribute to Korean-American food with a tinge of Mexican gastronomy--this book is similar to Fresh Off the Boat with recipes and vivid photographs.

Smoke and Pickles (Edward Lee) * cool Southern-food with a Korean twang.

Benu (Cory Lee) * a bit trendy, but has great portraits of new Korean food.

My Korean Deli: Risking It All for a Convenience Store (Ben Ryder-Howe) * a hilarious, well-written, true account about a Caucasian male dealing with Korean in-laws, a little deli store, and everything in between.

Koreatown: A Cookbook (Deuki Hong & Matt Rodbard) * a travelogue-style cookbook that charts out the Koreatowns in America.

World City Book: Seoul (Park Jin-Soo) * this travel guide beats all the others because of its intricate knowledge and practical recommendations--it certainly sets the bar high.

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make Kimchi (Lauryn Chun & Olga Massov) * a useful DIY reference to kimchi.

Cook Korean: A Comic Book with Recipes (Robin Ha) * this woman has accomplished what I’m trying to do with this humble blog.

K-Food: Korean Home Cooking and Street Food: (Da-Hae West) * raised in England, West infuses traditional Korean dishes with some western-European flair.


"No one cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menu of of cooks present, the wisdom of cookbook writers. is not just the Great Works of mankind that make a culture. It is the daily things, like what people eat and how they serve it."

-Laurie Colwin-

The 4-Hour Chef: The Simple Path of Cooking like a Pro, Learning Anything, and Living the Good Life (Timothy Ferriss) * a memoir & reference book that delivers exactly what the title offers.

Sous Chef : 24 Hours on the Line (Michael Gibney) * a beautiful culinary memoir that allows the reader to experience a NYC kitchen in 24 hours/intense and gritty, indeed.

A Cook’s Tour: Global Adventures in Extreme Cuisines (Anthony Bourdain) * travel + food + Bourdain = heaven. Almost.

Choice Cuts: A Savory Collection of Food Writing from Around the World and Throughout History (Mark Kurlansky) * a huge Kurlansky fan, I recommend his other greats: Salt as well as Cod.

Best Food Writing 2012 (Ed. Holly Hughes) * one of the best arrays of holistic food writing from this series.

The Man Who Ate Everything (Jeffrey Steingarten) * this know-it-all journalist has an initial phobia of kimchi (thank you, Mr. Steingarten) and claims he will avoid eating insects on a deserted island…(also wrote the next volume: It Must’ve Been Something I Ate).

Eat  (Nigel Slater) * “Sometimes we cook purely for the pleasure of it, understanding the provenance of our ingredients, choosing them with great care, thoughtfully taking them on the journey from shop to plate. ...But sometimes, we just want to eat.”  Exactly, Mr. Slater. Exactly.

The Hungry Ear: Poems of Food and Drink (Ed. Kevin Young) * an exquisite and diverse collection that illustrates again and again, food is poetry.

An Everlasting Meal: Cooking with Economy and Grace (Tamar Adler) * a thought-provoking read on mindful cooking.

The Language of Food: A Linguist Reads the Menu (Dan Jurafsky) * an enlightening study on how our expressions of food dictate our cultural eating habits.

Cooked: A Natural History of Transformation (Michael Pollan) * really, anything by Michael Pollan can be transforming at times.

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Bill Buford) * brings out the inner chef in you. Buford is an icon.

On Food & Cooking: The Science and Lore of the Kitchen (Harold McGee) * Buford (author of Heat) stated on NPR that “today, McGee is the most important person alive writing about food. Why? ...Because he understands that food is about so much more than food: that it's also about history and chemistry and culture and the stuff that makes us human.”

The Gastronomical Me (M.F.K. Fisher) * an oldie but a goodie. a gorgeous and sensory reflection from a woman with the right kind of passion for food and life.


Asian-American: Proudly Inauthentic from the Phillipines to Brooklyn (Dale Talde) * a self-pronounced, non-fussy cook--this is right up my alley.

On Noodle Road (Jen Lin-Liu) * a light, entertaining, and informative memoir about the history of noodles along the Silk Road.

Fresh Off The Boat (Eddie Huang) * this blunt, humorous memoir has some decent spoonfuls of cooking wisdom.

Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef (Lee Anne Wong) * an enjoyable manual for dumpling lovers. great variety and uncomplicated. Can’t go Wong.

A Cook’s Guide to Asian Vegetables (Wendy Hutton) * a fantastic reference piece for learning about vegetables and for mastering Asian food in your own kitchen.

The World’s Best Asian Noodle Recipes: 125 Great Recipes from Top Chefs (ed. Kirsten Hall) * this book is a dream come true.

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