Books for Cooks '06

Feed Your Head

by A.D. Amorosi

A Sedaris rule of introduction etiquette: Don't say things like, "This is Barbara—she can't have children." Here, the comedian offers great cupcake recipes for budget hosts and food tips (freeze meatballs on cookie sheets before bagging so they won't stick), complete with delicious wit.

Scotland's Naked Chef takes readers on a decadent foodie adventure through Italian culinary culture. There are saucy suppers from all over the boot, and meals born of necessity. Dishes like Nonna Giusy's fish with couscous shows off Oliver's tasteful historicity.

Arabesque is the Bible (the Quran?) of North African/Middle Eastern food origins. There's everyday stuff (baba ghanoush, pistachio cake), but the brave will dive headfirst into the squabs stuffed with dates and almond paste.

Philadelphia's Winder gets doubly down when she reports on sumptuous Southern style. She tucks dollops of modernity and Jamaican influence into the heartiness of traditional soul food. Her mustard catfish with remoulade? Lord have mercy.

Pollan—a plant guy who writes about the botany of desire, and vice-versa—takes on the food chain, starting with the principle that all foods originate organically (even those "deathless Twinkies"). Here, Pollan traces a Whole Foods-based dinner, a McDonald's lunch, a chocolate soufflé meal from a sustainable farm and a mushroom/pork supper he foraged himself. The grub ain't pretty, but Pollan's writing is gorgeous.