I regularly contribute short pieces to other book blogs and sites, especially when I sit on committees or the mood strikes me. Likewise, I write in library land too. I started a new venture this fall as a columnist for the New York Library Association’s bimonthly digital newsletter with the column title– Brain Food: Learning Through Reading which falls in line with my refocused work on the significance of unending learning especially nonfiction.

In December’s article I recommended Julia Childs’ book written with her nephew Alex Prud’homme called My Life in France. And since I’ve penned it, I thought about writing a sister article. One where I can share more books about the celebration of food in our lives since so many have brought me back to my own memories, which is ultimately going to spawn another post about fictional books that do the same thing! Here are some of my favorites with a “Readers Be Advised” advisory note:

Chicken Every Sunday by Rosemary Taylor is advised for those that want to go back in time. I had my indie bookstore find me a copy of this 1943 publication after it was mentioned in another book about it being a popular title among servicemen during World War II. And it does give you those comfy/cozy home vibes.

Save Me The Plums by Ruth Reichl is advised for those curious about the the creation of food and life magazines especially as the internet dawned and people could find recipes outside of those trusty clipped magazine picture-perfect recipes.

First Bite: How We Learn to Eat by Bee Wilson is advised for a bit of social psychology with our food. I’m a big fan of Bee Wilson in general who writes for many magazines and newspapers in addition to her books (plus her Instagram is full of food).

Notes from a Young Black Chef by Kwame Onwuachi is advised for the entrepreneurs out there. How do you make it in the business? Trial and error and blood, sweat, and tears. Onwuachi’s story is amazingly rich with feeling and food.

Kitchen Confidential by Anthony Bourdain is advised for those that followed his shows (of which I hadn’t) to understand the underbelly of what keeps kitchens running like well-oiled machines.

The Botany of Desire by Michael Pollan is advised for the thoughtful readers. Who would have thought that the potato is as poetic and magnificent to read about as they are to eat?

Alone in the Kitchen with an Eggplant edited by Jenni Ferrari-Adler is advised for the emotional readers who want a visceral connection to experiences we’ve all had in the kitchen. Being a series of essays make it a special read and one in which I bought a copy to send to a foodie friend.

Maker Comics: Bake like a Pro! by Falynn Koch is advised for everyone young and old. Yes, it’s written for a middle grade and teen audience but Koch is blinding us with science. Kitchen science!

What recommendations do you have for amazing nonfiction books that are food forward?