For those of you with a cooking/food writing/food science collection, what’s indispensable? What do you currently find yourself returning to again and again?

For me, Nikki Segnit’s “Flavor Thesaurus: A Compendium’ and Flavor Thesaurus: More Flavors are both in there, along with The Noma Guide to Fermentation, Koji Alchemy, and *Burma: Rivers of Flavor.” Oh, and Sercarz’s *Spice Companion."

For food writing, I’m always happy to dip into some M.F.K. Fisher.

  •  pixelbud   ( @pixelbud@beehaw.org ) English
    1•1 year ago

    I too enjoy Pollan’s work. All below are by Gary Taubes.

    • Good Calories, Bad Calories
    • Why We Get Fat: And What to Do About It
    • The Case for Keto

    All the above dive into studies about metabolism, how your body processes food, and analysis of ‘diet’ books’ claims. I like this thoroughness and appreciation of the biological aspect of metabolizing food. Instead of trying to be popular or show a fad, he looks at science.