The top food and drink books ever written
April 26, 2014 by DarcieWith all of the amazing books about food and drink that have been published, it can be difficult to pick favorites. However, the writers at The Telegraph have selected their top ten food and drink books of all time. This list is not for cookbooks per se, but rather books that have had a profound influence. The first book on the list is Fast Food Nation by Eric Schlosser, although it’s not clear if the list is in any particular order. A similar tome that discuss the food chain also made the cut, Michael Pollan’s The Omnivore’s Dilemma.
The oldest book on the list is The Physiology of Taste by Jean Anthelme Brillat-Savarin. First published in 1825, this book “full of strong views” is a revered classic that has been translated and reprinted in several editions. Nigel Slater’s 2012 The Kitchen Diaries is the newest book, and joins his earlier edition to make Slater the only author with two books on the list.
Rounding out the list are books by Nigella Lawson, Jeffrey Steingarten, Elizabeth David, Anthony Bourdain, and Steven Sherrill. While the list includes several heavy hitters that most readers will agree upon, some might argue that Mr. Sherrill’s The Minotaur Takes a Cigarette Break should be replaced by a work by M.F.K. Fisher or Calvin Trillin. Another book that could arguably make the list is Harold McGee’s On Food and Cooking. Which books are in your top ten?
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