Cream of butternut squash soup used to be a favorite appetizer that I’d order when it found its way to seasonal restaurant menus. So delicious! I don’t order it as much now, because I learned how easy it is to make at home.
The Omnivore’s Dilemma: A Natural History of Four Meals
“Thoughtful, engrossing… you’re not likely to get a better explanation of exactly where food comes from.” – The New York Times Book Review
The Third Plate: Field Notes on the Future of Food
“Not since Michael Pollan has such a powerful storyteller emerged to reform American Food.” – The Washington Post
Bill Buford’s book Heat is subtitled “An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.” He learned a little bit about recipe measurements along the way.
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