28 Influential Food Books, According to Serious Eats Editors

This list of 28 influential food books, compiled by the Serious Eats editors, highlights the works that have profoundly impacted their culinary journeys. The selection includes a diverse range of genres, from memoirs like Anthony Bourdain's 'Kitchen Confidential' to scientific explorations such as Harold McGee's 'On Food and Cooking.' Each book offers unique insights into the world of cooking, whether through personal anecdotes, detailed recipes, or the science behind culinary techniques. Notable entries include 'The Making of a Chef' by Michael Ruhlman, which provides a deep dive into culinary education, and 'Washoku' by Elizabeth Andoh, a comprehensive guide to Japanese home cooking. The list also features works that explore the cultural and historical significance of food, such as Mark Kurlansky's 'Cod' and Toni Tipton-Martin's 'The Jemima Code.' These books are not only essential reading for aspiring cooks and food writers but also offer valuable perspectives for anyone interested in the art and science of cooking.