10 Food Books We Can’t Wait To Read This Fall

If it’s summer Beach Breezy ReadsThen fall – a time that marks the return of many to school – is to pick up books that encourage one to think. This fall, many books use food as a lens through which to consider history, architecture, memory, and more. This season’s reading also extends to forms, introducing traditional memoirs, anthologies, essays, and even some satire. Among the list of upcoming and recently published works that offer thought-provoking commentary on culinary culture, there are plenty of works that command attention just as one of those beaches reads, whether you’re looking to get emotional or hoping to arm yourself with fun facts about a dinner party. Here are 10 headlines to consider when filling your nightstand stack.


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London feeds itself

Edited by Jonathan Nan
Open City, mid-September

Open-City, London’s first architecture school, is turning its attention to food with help Beatlis Editor Jonathan Nunn. In 25 articles, contributors including Robbie Tandoh and Jeremy Corbyn explore public spaces that may not have been conceived as food destinations but nonetheless become the culinary hearts of London communities. The articles are with guides to the 125 markets, street food vendors, and down-to-earth restaurants that make up the city’s “vernacular food culture.”


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Taste: The Chef’s Hunger For More

Fatima Ali with Tragia Morell
Ballantine Books, October 11

In 2019, Chef Fatima Ali died of Ewing’s sarcoma of bone cancer, less than two years after becoming a fan favorite in Season 15. top chef. Her memoir, which she worked on in the months leading up to her death, was written from the perspective of someone who admits that his time is limited, in part, by connecting it to a larger history: Ali’s account extends beyond her life experiences to include her mother’s story, Fariz, which begins in the Pakistani city of Karachi. The chapters were written from a women’s point of view and cleverly pieced together by writer Tragia Morell, who entered the project to document Ali’s final slate of the year before everyone else realized, tragically, that there wouldn’t be time for it. While that, tasting He explores the ways in which identity often collides with tradition and what it means to savor life despite it all.


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The Sweet Land of Liberty: A History of America in 11 Pie

Russian Anastopolo
Abrams, October 25

Rossi Anastopoulou does not aim to tell the entire history of America – only the parts that can be revealed through the pie. Perhaps surprisingly, there are so many materials I have to use. Pumpkin pie dates back to the erasure of the country’s indigenous people, while bean pie is a symbol of the resistance during the Civil Rights Movement, and dummy apple pie is a symbol of the Great Depression. Anastopoulo presents all of these connections as if to pass on an interesting story to a friend, and across the book’s twelve chapters focusing on 11 pies (with recipes), she asserts that this pie is a useful way in which history can be looked at.


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My First Lollipop: An Anthology of Food and Feelings

Edited by Zosia Mamet
Penguin Books, November 1

The idea that food envelops feelings has been a cliché, at least since Madeleine Marcel Proust In search of lost time. But actor Zosia Mamet took that idea and ran with her for it My First Lollipop: An Anthology of Food and Feelings, collection of articles. Contributions come from various disciplines, including fellow actors such as Beanie Feldstein and Tony Hale, along with professional writers such as Sloane Crosley and Jia Tolentino. Everyone’s approach to the general claim is just as diverse, with some brevity as the recipe headlines. The recipes follow most of the pieces: Rosie Perez describes how her childhood trauma sometimes made her palatable by her aunt, then shares the recipe; Meanwhile, instructions for making banana dumplings accompanies an article by Chef Anita Lo about her complicated feelings about dumplings in general. In some cases, the recipes, more so than the stories that precede them, seem like the point, and like any comic community cookbook, there are some gems in the collection.


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Fatty boom boom

Rabia Choudary
Algonquin, November 8

Rabia Chaudhry is perhaps best known as the defender of Adnan Syed, the subject of the first season of the season. a series Podcast, or for its own show unannouncedwho investigates wrongful convictions. in Fatty boom boomDespite this, Choudary tells her own story. As a child, Choudary’s size was the subject of concern and criticism of her Pakistani immigrant family, which she saw as a product of greasy and processed American foods. In this memoir of recipes, she frankly and humorously explains how she nevertheless learned to embrace her body and find joy in food – and most importantly, the cuisine of her culture.


book cover of lemon

Lemon: a novel

SE Boyd
Viking, November 8

lemon It will not be for everyone. The novel, written by journalists Kevin Alexander and Joe Cohan and editor Alessandra Lusardi under the pseudonym SE Boyd, begins after the famous host of a cooking travel show is found dead in a hotel room by a celebrity chef and his friend, owner of The French (sound familiar?) The absurd events that ensue, as characters from all avenues try to make money from the host’s death, are meant to spell satire in the worlds of fine dining and Hollywood. But while some may appreciate lemonHumorously humorous commentary on celebrity predicaments, others might wonder if the book plays into the same circle it aims to ridicule. Either way, people are more likely to talk.


In case you missed some of the books published in August

Cochorsell: The Journey of Faith and Food for an African American JewMichael Tweety

Michael Tweety begins his second book with a response to all who have wondered if someone could conquer both Jewish and black identities. But as in the work of a food historian, this defense of his cross-identity deepens—drawing on history and geography, conversations with fellow black Jews, and Twitty’s own experiences working in both Jewish food and education. The sum total comes to understanding what it means to be and cook koshersoul, a word Twitty came up with to “talk about a whole host of ideas,” He said recently I eat. “It’s not just black people. … There’s a whole other ring of intersections and connection and that’s koshersoul.”


To fall in love, drink thisAlice Ferring

Alice Ferring has written many books on wine, including 2019 Natural wine for people, as well as a bi-monthly newsletter focusing on natural wines and numerous contributions to newspapers and magazines. In her first memoir, Ferring explains how she became one aspiring dancer Votes above all in writing wine. She did so with chronological articles that provide glimpses of Feiring as she came of age. But while this is a book about Fering’s life, like everything you write, it’s also a book about wine, and recommendations associated with each tale follow each chapter.


Bartender in Paris: Adventures in the Dark Heart of the CityEdward Chisholm

Published in the UK original by Edward Chisholm in May, waiter in paris It debuted in the United States and Canada in August. The book chronicles Chisholm’s four years in business as a food runner and waiter at a restaurant he calls “Le Bistrot de la Seine”. In this colorful setting are villains – chiefly a restaurant manager he calls “The Rat” – and the journey of Chisholm’s hero himself as he strives to make his way from runner to bartender. Emily in Paris this is not.


California SolKeith Corbin and Kevin Alexander

Not to be confused with Tania Holland California SolThis fall, Keith Corbyn’s memoirs, California SolTraces his path from growing up in Watts to cooking in prison to becoming a celebrity chef and co-owner of Alta Adams in the West Adams neighborhood of Los Angeles. And while this summary sounds like it could be an inspiring triumph story, Corbin wants to speak directly to “the people who are in conflict,” which is evident in his narrative. “There’s an idea that there’s a magical door when you come home from prison where you get a straight job, boom, it’s all right,” He told Eater LA One of the reasons for writing his memoirs. “But that is not the truth.”


Don Caminos Is a visual vaquero providing editorial illustration from Mexico City.
Edited by Layla Bernstein

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