Hotbox: Inside Catering, the Food World's Riskiest Business
Matt Lee
A behind-the-scenes look at high-end catering, one of the food world's craziest businesses. Wild stories.
Buy on Bookshop.org ↗If you liked this, try…
Fast Food Nation: The Dark Side of the All-American Meal
Eric Schlosser
Schlosser pulls back the curtain on the American fast-food industry, from the feedlot to the counter. It'll change how you eat.
The Soul of a Chef: The Journey Toward Perfection
Michael Ruhlman
Ruhlman goes deep on what it actually takes to cook at the highest level, from a brutal certification exam to Thomas Keller's kitchen. Will make you hungry and a little in awe.
Save Me the Plums: My Gourmet Memoir
Ruth Reichl
Ruth Reichl ranks among the best food writers alive, which is why I gasped when my friend Lilly — a fantastic cook and ardent reader — hadn’t read her memoir. Save Me the Plums chronicles Reichl’s ten-year run as Gourmet Magazine editor-in-chief: the lunches, the feuds, the glorious excess of Condé Nast when the money still flowed. Lilly named it one of the best books she read last year.