A good book might not be your first thought for food imagination, but the vast selection available in the new year will quickly change that perception. Food lovers and caterers alike will eat up 2018’s delicious reading list. Draw culinary inspiration through these literary innovations.
I Think Therefore I Eat by Martin Cohen
Professor and journalist Martin Cohen explores the idea that the world’s best philosophers were originally foodies. Cohen examines food alongside the categories of social science and philosophy to answer the timeless question, “What to eat?”
You’ll have to wait for this one though; it’s scheduled for a fall publication date.
The 2018 Foodies Diary by Allan Campion and Michele Curtis
The 2018 edition of this iconic food diary continues to impress. Campion and Curtis are dedicated to producing the very best of what’s in season—something every chef, from amateur to professional, can always incorporate. The book, first released in 1995, continues to be a top seller.
Featuring seasonal produce, recipes, and festivals native to the authors’ homeland, Australia, it’s sure to inspire food lovers and caterers here. Beautiful colour photographs and illustrations catch your eye as you peruse the wine-to-food recipe pairing.
Bring a little bit of down under up north with this book.
Radical Casual by Amy Thielen
James Beard award-winning author and chef Amy Thielen delivers homegrown recipes from the table to the page in her latest writing venture. Her third book is a follow-up to The New Midwestern Table, and it will feature 200 recipes from her hometown of Minnesota.
Margaritaville: The Cookbook by Carlo Sernaglia and Julia Turshen
Everybody is familiar with Jimmy Buffet’s infamous Margaritaville, and now you can bring that island vibe directly to your kitchen. The first-ever cookbook features laidback favourites, including Volcano Nachos, Jammin’ Jambalaya, and Cheeseburger in Paradise, among classic breakfast and dinner dishes. It draws inspiration from around the world, with recipes such as tuna poke, vegetarian burgers, and classic Buffet drinks.
Escape through the stories, recipes, and full-colour photographs. Chef Carlo Sernaglia and accomplished food writer Julia Turshen encompass Jimmy Buffet’s spirit into this delicious cookbook, achieving their goal of bringing something fresh to readers—wherever they are. Look for it this spring.
The Green Roasting Tin by Rukmini Iyer
Vegetarian catering menu ideas exist that also keep carnivores happy. Iyer’s follow-up cookbook combines 75 vegetarian and vegan recipes, featuring miso aubergine, coconut curry, tofu with peanuts and beetroot, and more. These simple, healthy recipes are easy to make any day of the week, and they’re easy enough to cook, whether you’re a vegetarian or not.
Find it on bookshelves next July.
Food in Vogue by Vogue Editors
Consider picking up a few tips from this book to up your food photography game. Vogue’s food photography book is a mouth-watering visual feast. This collection examines how the magazine’s relationship with food has changed throughout the era of Vogue.
Interviews with culinary wonders, Vogue food critic Jeffrey Steingarten, and food writers Tamar Adler and Oliver Posnick are paired with lavish food photographs for a delectable read every foodie is sure to enjoy.
Food in Vogue tells the story of food through fashion, trends, and culture.
I Hear She’s a Real Bitch by Jenn Agg
If you can’t wait for these 2018 books, local restaurateur Jenn Agg’s biting memoir recalls her growth in Toronto’s vibrant restaurant industry. It covers everything from her thought process behind creating spaces to the rhythm of dinner service.
Agg has influenced the way Canadian dining looks and feels in Toronto, beginning with her early-career experiences and incorporating how her personality comes across in a male-dominated industry. Discover her sources of inspiration and her role in the city’s food scene. Agg is as distinct as the restaurants she runs.
