Holiday Recommendations from Our Staff

Cooking & Food

This Twain-Food mash up is the perfect path backwards into some amazing American food lore. A medley of nostalgia, gratitude and history, Beahrs uses Twain’s culinary laments and loves as a prism to analyze the American table’s past, present and future. Funny, smart, caustic in a way only Twain could be and, ultimately, a hopeful call to the reclamation and preservation of both American landscapes and food-ways. -Shannon

 

The Geometry of Pasta by Caz Hildebrand, Jacob Kenedy

I love this book for so many reasons! Visually, the contrast of black-and-white with the variety of shapes scattered over the page is so appealing. Learning the etymology of the pasta is fascinating (maccherone probably stems from the makaria or “food of the blessed”), but at its heart this is a great cookbook. Browsing the pages is inspiring—matching the sumptuous pasta with an equally delectable sauce is sublime, delicious fun! -Holly

 

Gastronomical Me by M.F.K. Fisher

Fisher, always delightful and amusing, takes us from her childhood in California circa 1912 to France then Switzerland and finally to Mexico, recounting her awakening to food and drink. Her culinary experiences are emotional ones: she savors the people, places and milieus as much as what is on the plate. She tells of her first Oyster (a blue tip), her encounters with French cuisine and local wines in Dijon, the tribulations of sea travel, and even the horrors of airplane food on a trip in the early days of commercial air travel. Any one who has not read her yet has a treat in store. -Pamela