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Catching Fire, How Cooking Made Us Human by Richard Wrangham
In the book "Catching Fire, How Cooking Made Us Human" (Basic Books, 2010), Richard Wrangham describes how cooking changes the chemistry of food and how that made it easier for proto humans to chew, digest, and extract energy and nutrients. It also includes insight for us who love to hang out at the grill.
Food Rules: An Eater’s Manual by Michael Pollan
A short paperback that you can easily swallow on a short airplane trip, Pollan, the author of such important books as the Ominvore's Dilemma, In Defense of Food, and The Botany of Desire, summarizes what he has learned about good eating habits in the form of "rules" which he describes in a few sentences.
The Omnivore’s Dilemma by Michael Pollan
This may be the most important book about food since Upton Sinclair's The Jungle drew back the curtain on the Chicago stockyards in 1906. Both books take an analytical and critical look at how food gets to our table. The New York Times named The Omnivore's Dilemma one of the 10 best books of 2006.
The Science of Good Food by David Joachim and Andrew Schloss
The authors explain what ingredients are made of, how they behave when cooked, and how various methods work. A very thorough A to Z encyclopedia of food science.
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
From the country's foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
If you want to know why we do what we do in the kitchen, not just what to do or how to do it, this fat tome is a must have.
The Food Lab, Better Home Cooking Through Science by J. Kenji Lopez-Alt
This is the best cookbook I own. It has also won the Cookbook of the Year from the International Association of Culinary Professionals, and a James Beard Award.
The Bacon Cookbook by James Villas
The standards such as quiche, carbonarra, BLT, are there among 168 intriguing recipes by an experienced cookbook author.
The Chili Cookbook by Robb Walsh
If you're a fan of chili in its various forms then this is the book for you! Discover recipes for such dishes as classic Texas chili, Cincinnati chili, four alarm chili, and so much more.
The Hamburger: A History by Josh Ozersky
A cleverly written, well researched, fun tale of the history of the hamburger and how it has evolved in step with American culture.
Hamburger: A Global History
This definitive little book unwraps the mystery of the origin of the hamburger and its name, and traces its spread across the globe.
Hamburger America, A Tour Of The Nation’s Top Burger Stops
George Motz has traveled the four corners of the nation to find the best and most interesting burger joints.
Hamburgers & Fries: An American Story
This book follows him cross country as he seeks regional styles and historical techniques that will help him unravel the story of the All-American hamburger.
Hot Dog: A Global History
A well regarded culinary historian and Professor Emeritus of History and Humanities at Roosevelt University in Chicago.
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