The Best American Food Writing 2019 by Samin Nosrat (RM92.90)
Whether it’s the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will not only inspire you to pick up a knife and start chopping but also to think critically about what you’re eating and how it came to your plate, while still leaving you clamouring for seconds.
Milk! A 10,000-Year Food Fracas by Mark Kurlansky (RM69.90)
Profoundly intertwined with human civilisation, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid’s diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics and economics.
Only In Tokyo: Two Chefs, 24 Hours, The Ultimate Food City by Michael Ryan and Luke Burgess (RM119.50)
The two chef authors are on the best sort of culinary adventure in this book — one that could happen only in Tokyo. From daybreak to late night, discover the creative people and compelling stories behind the restaurants, bars and tea houses of the world’s most exciting food destination. This is a book as much for people travelling to the city as it is for those with an appreciation of its special magic.
The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World by Lizzie Collingham (RM62.90)
Across 20 meals, this book describes how the British created a global network of commerce and trade in foodstuffs that moved people and plants from one continent to another, reshaping landscapes and culinary tastes. The empire allowed Britain to harness the globe’s edible resources and author Lizzie Collingham embarks on a wide-ranging culinary journey, revealing how virtually every meal we eat still contains a taste of empire.
Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan (RM149.90)
In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. Yasmin includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats, rich desserts and a special focus on vegetarian versions of Palestinian classics. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
This article first appeared on Nov 11, 2019 in The Edge Malaysia.