Listener Mail:Food Books


Tom and Mike get their Inaugural listener question:What Food Books do you recommend?

Tom’s Picks

Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

State Bird Provisions: A Cookbook by Stuart Brioza, Nicole Krasinski, JJ Goode

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by René Redzepi and David Zilber

Schott’s Food and Drink Miscellany Hardcover by Ben Schott

Mike’s Picks

Windows on The World Wine Course by Kevin Zraly

Front of the House: Restaurant Manners, Misbehaviors & Secrets by Jeff Benjamin and Robert Neubecker


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