by amy reiley
As the world slowed down to enjoy the last two weeks of the year, I took a little time for something I rarely make enough room for in my hectic life: reading. I focused on food-oriented fare and lapped up every word. Perhaps you won’t find yourself with a private moment until the thaw of Spring Break, but when your schedule allows for quality book time, keep these titles in mind:
Waiter Rant: Thanks for the Tip–Confessions of a Cynical Waiter (P.S.) by Steve Dublanica
Dublanica went from psychiatric hospital employee to NYC waiter (fitting transition, really!). His experience in waiting wasn’t particularly unusual, but his blog was something out of the ordinary. Turns out, this waiter is a talented writer with a flair for recounting those absurd stories of human behavior that go down every day in restaurants ‘round the world. Dublanica recently turned the blog into a book, one that is a quick read and rather, well… colorful! Although I don’t agree with all of Dublanica’s instructions for becoming a good customer (like tipping at least 25% on special occasions), I do think Waiter Rant is a must read for anyone who has ever spent “quality” time in a restaurant.
Roasting in Hell’s Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfection by Gordon Ramsey
Beyond his reputation as one of the most controversial tv chefs, Gordon Ramsey has a great story. Stories of his upbringing will shock even the most jaded reader. The story of how he rose above the beatings, poverty and even occasional homelessness of his youth to find his home in the kitchens of some of Europe’s greatest restaurants will inspire and empower you to fight for your dreams.
James Beard’s Delights And Prejudices
An oldie but goodie, this biography by the larger-than-life food personality lends a perspective on food from nearly a century in the past. Through Beard’s personal journey we can be reminded of how far cuisine in America has come and revisit the roots that make our present so delicious.
The Natural Cuisine of Georges Blanc
In addition to food biographies, I took some time over the Holidays to revisit one of my favorite cookbooks. With some of the most richly detailed food photography I’ve ever seen, the book never fails to inspire me to want to cook and eat like a French peasant. The book is divided by season (and exceptionally well). I find it useful to pull the weighty tome off the shelf at the beginning of each new season to whet my appetite for nature’s ingredient shift.
