ALL THINGS FOOD: These Books Will Make You Hungry for More | Out of service

“The four stars” by Colorado author Tara Dairman, is a delightful novel about an 11-year-old girl who wants to become a food critic in New York.

Filled with culinary descriptions and adventures, this is the first book in a trilogy and is intended for readers ages 8 and up. I’ve read them all as well as Dairman’s latest book, “The Girl at the End of the Earth.”

“Baguettes: a cultural and culinary history” by Q. Edward Wang, and “Invitation to a banquet: the history of Chinese cuisine” by Fuchsia Dunlop, are both works of non-fiction.

Chinese cuisine is extremely diverse and Dunlop has written a historical work on the subject.

Wang’s book examines the origins of chopsticks and includes photos of art and ancient chopsticks. (By the way, I love eating with chopsticks. They’re my favorite utensils!)

“The cookbook collector” is a novel by Allegra Goodman with food, family dynamics, and a unique story. Taking place between 1999 and 2002, it highlights some poignant historical and cultural landmarks.

“A history of the world in 6 glasses” by Tom Standage, is a unique historical look at some of the world’s most popular drinks.

The sections are titled “Beer in Mesopotamia and Egypt,” “Wine in Greece and Rome,” “Spirits in Colonial Times,” “Coffee in the Age of Reason,” “Tea and the British Empire” and “Coca-Cola and the Rise of America.”

“The Last Chinese Chef” by Nicole Mones, explores a fictional story about a Chinese-American food writer who travels to China to explore his roots and compete in a cooking competition. This is a fun read from the same author as “Lost in Translation.”

“My life in France.” by Julia Child and Alex Prud’homme, is one of my all-time favorite food books.

This memoir presents her romance with her husband, her learning to cook in France, her difficulties, her joys and much more! It’s beautifully written and absolutely fascinating.

“Pomegranate soup” by Marshall Mehran, is a novel set in Ireland about an Iranian family and their café.

Filled with mouth-watering food descriptions, an interesting story and recipes, I enjoyed this novel as well as Mehran’s other novels.

“The President’s Kitchen Cabinet: The Story of the African Americans Who Fed Our First Families” was written by James Beard award-winning Colorado author Adrian Miller.

Miller explores the history of African Americans who nurtured United States presidents and their families. The book includes photos and recipes for some of the presidents’ favorite foods.

It’s full of fascinating details about an often overlooked part of culinary history. Miller has written several other books about food that you will probably enjoy as well.

“The World Central Cuisine Cookbook: Feeding Humanity, Feeding Hope” by José Andrés and Sam Chapple-Sokol, is a compilation of stories and recipes from around the world.

World Central Kitchen is an incredible nonprofit organization that works tirelessly to provide food to people in difficult situations due to natural disasters, conflict, and other crises. Not only are the recipes and stories inspiring, but all proceeds from sales of this book go toward helping others.