Summer is the perfect time to embark on the fiction that a book proposes to us or satisfy our curiosity about a topic that interests us. Like gastronomy, which in view of the editorial releases of recent times is a new fashion with which books mess
in the kitchen through great stories
Gastroliterature does not understand countries or preparations, and the same thing immerses us in the
culinary tradition arrival from Asia, which teaches us the virtues of Mediterranean cuisine or praises the pleasure of preparing the dishes that we like the most for ourselves or for the family. And for this reason we have selected six books with which we can unite two of our passions.
From Stanley Tucci’s cookbook and personal anecdotes to biography with
korean flavor that took the United States by storm, these are the six gastronomic books that will expand your culinary universe.
Lágrimas en H Mart. Michelle Zauner.
H Mart is a Korean supermarket chain in North America, where those who yearn for the land they left behind or those who want to develop their passion for authentic Korean cuisine shop, and where Michelle Zauner mourned the death of her mother on several occasions. Because the bond between the leader of the indie pop band
Japanese Breakfast and the woman who brought her into the world was the gastronomy of her country of origin.
The book published in Spain by Neo-Cook, Lágrimas en H Mart. / Lucas Lopez.
Tears at H Mart (Neo-Cook) is a book about loss, the opportunities that will not come back and the passage of time. But also about the evocative and unifying power of cooking, about the importance that the culinary has in identity, especially if you are far from your country or if you are a mestizo like the author, and, as we found in another book on this list, about the “seasoning of nostalgia”.
Korean cuisine lovers have in this autobiographical novel a compendium of dishes, foods, sauces and
culinary techniques on a par with the best manuals. But this is only the dressing of the honesty with which Zauner narrates the illness of her mother and what he meant for her when he tried to direct her life. A raw story that was on the New York Times nonfiction bestseller list for more than a year. There must be a reason.
Flavor. My life through food. Stanley Tucci.
The actor known for his roles in Prizzi’s Honor, Road to Perdition and Spotlight celebrates his Italian origins in
Flavor. In my life through food (Neo-Cook). In it Stanley Tucci offers us a book halfway between an autobiographical story and a cooking manual, with more than three hundred pages in which he links memories to recipes, largely belonging to Italian gastronomy.
Stanley Tucci’s cookbook, published in Spain by Neo-Cook. /Luca Lopez
Tucci starts by revealing that the
culinary qualities from his mother and his directorial film, Big Night, heightened “my interest in all things cooking and catapulted me into places, relationships and experiences I never thought I would have.” Recognized as a knight of the Order of Merit of the Italian Republic in 2018, for having maintained ties with his Calabrian origins, Tucci was also co-owner of a restaurant in New York.
From the Timpano, a traditional recipe that has cost his wives more than a few upsets, to the Martini that he learned to prepare in Mallorca, passing through the
wedding menu with his second wife, in which the dishes bore the names of their three children, the actor who also participated in the Julia Child biopic maintains his initial premise throughout the book: “food was not only an important part of my life, but basically it was my life.
A writer in the kitchen. Laurie Colwin.
“I like eating out very much, but I like eating at home even more,” Colwin writes in the introduction to
A writer in the kitchen (Asteroid Books). Her love for sherry vinegar or her belief that kitchen accessories are the culinary equivalent “of the spectacular bag or superb shoes that make any garment look a thousand times better” are some of the reflections of the author, whose personality makes This book is essential for any lover of gastronomy.
The book A writer in the kitchen, published by Libros del Asteroid. / Luca Lopez
Laurie Colwin, who passed away before her 50th birthday, acknowledges that her inordinate interest in
gastronomy It is given because he learned in the subject of Introduction to Anthropology that “culture is not made up exclusively of the Great Works of Humanity, but also of everyday elements, such as food and the way it is prepared.”
With this premise, and accompanied by numerous social and professional anecdotes, Colwin shares his thoughts on potato salad “there is no bad potato salad”, the difficulty of
make breadwhich she herself suffered although she later managed to emerge victorious, the culinary instructions necessary to give a party or her failures, bad moments and gastronomic “cataclysms”, which she also had.
Originally published in 1988, this exquisite book packed with sound advice,
recipes and endearing moments, it is an inspiring creation that, most likely, will end up getting you into the kitchen.
The country where the lemon tree flourishes. Helene Attlee.
With the subtitle of The history of Italy and its citrus fruits,
The country where the lemon tree blooms (Cliff) is the result of the in-depth research that Helene Attlee carried out for years after various trips to Italy and the impression that the vision of lemon trees caused her, more than three decades ago.
I have never forgotten those
trees nor the way they transformed the landscape around them; a landscape that was intensely foreign to my genuinely English gaze”, he confesses at the beginning of the book.
The book The country where the lemon tree flourishes, published in Spain by the Acantilado publishing house. / Lucas Lopez.
An expert on Italian gardens, about which she has written several books, Attlee kept her love at first sight alive by combining gardens with her interest in lemon trees and “I began to examine the citrus of each
vegetable patch that he visited as if they were paintings in an exhibition«.
And to worry about its history, from the relationship of the Medicis for this fruit, and its ornamental beginnings, to the properties
dietary from the blood orange (cultivated in Sicily), through the power of the mafia in this industry, the importance of citron in Jewish traditions, the history of bergamot or the aroma of orange blossom.
Accompanied by some recipes in which citrus fruits are the protagonists, this essay on the fruits that represent 63% of Italy’s fruit production is a journey through the history, cuisine and agriculture of the transalpine country. A meticulous portrait of some
fruitsand of a country that, year after year, surprises and conquers those who discover it.
Los misterios de la taberna Kamogawa.
Fiction comes to this collection by the hand of a dental graduate, Hishashi Kashiwai, who after opening a dental clinic launched into writing books about his city Kyoto and
The Mysteries of the Kamogawa Tavern (Salamander). A success that has given rise to a series of eight novels, the first of which has been translated into twenty languages, and has been adapted for television by NHK TV.
The book The Mysteries of the Kamogawa Tavern, published in Spain by the Salamandra publishing house. / Luca Lopez
The protagonists of his saga are the ex-policeman Nagare Kamogawa and his daughter Koishi. Together they run a tavern where they serve some of the best-known dishes of the
japanese cuisine and where they also offer a gastronomic research service to customers who request it. Because “the seasoning of nostalgia” is very powerful and they want to bring back the flavors associated with happy memories.
To achieve this, father and daughter investigate the past of their client, where they ate the dish they long for, who cooked it and where they could buy the ingredients or what
flavor they remember when they think of him. A mix between detective work and culinary wisdom that gives us tender stories, with Japanese cuisine revealing itself as a transformative experience that marks the customers of Nagare and Koishi.
Summer kitchen. Elizabeth David.
Although it is more of a cookbook than any of its predecessors on this list,
summer kitchen (Debate) is here because its author addresses the reader with unusual frankness and because, for being written in 1955, it is a revolutionary and modern manual.
Elizabeth David acknowledges in the introduction that she wrote the book to offer recipes “emphasizing two aspects of cooking that receive less and less attention: the suitability of certain foods for certain times of the year and the pleasure of
comer (…) the best quality products, the most abundant and the cheapest«.
The book Cocina de Verano by Elizabeth David, published in Spain by the Debate publishing house. / Luca Lopez
Like Julia Child, who said “your dishes won’t be the same” once you meet David, it was a trip to
France which caused the British to take an interest in cooking. Much of her writing focused on French and Italian cuisine, and she published her first book in 1950. Her research and work made her an influential voice in English cooking.
A gastronomy that, how could it be otherwise, David does not hesitate to criticize, pointing out the omnipresence of sage in the kitchen of his country as guilty of “the aversion to
aromatic herbs« of the English. She, too, does not fall short when it comes to revealing that many restaurants include »nonsense» in their menu out of season, trusting in the »ignorance of their customers«.
2023-08-20 09:17:05
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