Books About Food

Raw Dog: The Naked Truth About Hot Dogs

By on Monday, July 17th, 2023 at 2:28 pm

Raw Dog by Jamie Loftus

Hot dogs provide an ideal medium for expressing culinary creativity. Across the United States exist hundreds of unique recipes created and loved by local and regional consumers. Comedian and author Jaime Loftus goes on the search for the perfect hot dog in her latest book, Raw Dog: The Naked Truth About Hot Dogs.

American Tacos: A History and Guide

By on Sunday, November 13th, 2022 at 3:00 am

American Tacos by José R Ralat with some tacos on the background, and the tacos were good FYI

José R. Ralat’s examination of the American taco looks at the history of restaurants and categorizes many of the tacos currently available today by region and style.

Cheddar: A Journey to the Heart of America’s Most Iconic Cheese

By on Saturday, October 15th, 2022 at 1:46 pm

The book, Cheddar, by Gordon Edgar, sits beside yellow block cheddar on a white stove

Cheese monger Gordon Edgar takes us on a journey across the country exploring the origins and history of America’s (second) favorite cheese.

Red Sauce: How Italian Food Became American

By on Monday, April 4th, 2022 at 2:56 pm

Red Sauce How Italian food Became American, the red cover features a chef holding a plate of spaghetti

A few years back I was eating dinner with my wife at Trattoria Spaghetto, a red sauce joint in the West Village of Manhattan. The restaurant had been around since the 1980s.

By on Thursday, November 25th, 2010 at 5:07 am

Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia This is a hefty book, and you might think its not necessary now that there is Google everywhere, but I love the knowledge this book possesses. Admittedly I bought an old used copy from thirty years ago so mine is a little out of date. But a leek […]


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