Food Books to Take to Bed

By | 2017-12-22T09:57:38+00:00 July 31st, 2017|
Food Books

For those among us who cannot go to sleep unless they have a book in hand

Each turn of a page (or swipe of the finger if you’re into tablets) sends the reader further down the path towards the Land of Nod. Night after night, the conundrum is often what to read.

For food-filled dreams, we highlight five titles to take to bed. There’s adventure eating, memoirs in meals and a Singapore mystery to snack on. The downsides might be that good writing fires up the imagination and leaves you wide awake, or delicious descriptions activate cravings and you find yourself with your head in the refrigerator wondering what to eat.

A Really Big Lunch by Jim HarrisonA Really Big Lunch: The Roving Gourmand on Food and Life

by Jim Harrison
published by Grove Atlantic, 2017

New York Times bestselling author Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as “the poet laureate of appetite” (Dallas Morning News). A Really Big Lunch, to be published on the one-year anniversary of Harrison’s death, collects many of his food pieces for the first time—and taps into his larger-than-life appetite with wit and verve. Jim Harrison’s legendary gourmandise is on full display in A Really Big Lunch.”

La Mere BrazierLa Mere Brazier

by Eugenie Brazier, translated by Drew Smith
published by Rizzoli, 2014

“Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France—a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became—and still is today—the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her.”

Aunty Lee's Chilled RevengeAunty Lee’s Chilled Revenge: A Singaporean Mystery

by Ovidia Yu
published by William Morrow Paperbacks, 20146 Save 

“Slightly hobbled by a twisted ankle, crime-solving restaurateur Aunty Lee begrudgingly agrees to take a rest from running her famous café, Aunty Lee’s Delights, and turns over operations to her friend and new business partner Cherril. The café serves as a meeting place for an animal rescue society that Cherril once supported. They were forced to dissolve three years earlier after a British expat killed the puppy she’d adopted, sparking a firestorm of scandal. The expat, Allison Fitzgerald, left Singapore in disgrace, but has returned with an ax to grind (and a lawsuit). At the café one afternoon, Cherril receives word that Allison has been found dead in her hotel—and foul play is suspected.”

The Particular Sadness of Lemon CakeThe Particular Sadness of Lemon Cake

by Aimee Bender
published by Anchor, 2011

“On the eve of her ninth birthday, unassuming Rose Edelstein bites into her mother’s homemade lemon-chocolate cake and discovers she has a magical gift: she can taste her mother’s emotions in the slice. To her horror, she finds that her cheerful mother tastes of despair. Soon, she’s privy to the secret knowledge that most families keep hidden: her father’s detachment, her mother’s transgression, her brother’s increasing retreat from the world. But there are some family secrets that even her cursed taste buds can’t discern.”

A Cook's TourA Cook’s Tour: In Search of the Perfect Meal

by Anthony Bourdain
published by Bloomsbury, 2001

“Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook’s Tour is the shotgun marriage of his two greatest passions. Inspired by the question, ‘What would be the perfect meal?’, Anthony sets out on a quest for his culinary holy grail.”