COOKING THE BOOKS

Who knew there were so many Harvard folks in the food writing world? Check out these books from Harvard and non-Harvard writers alike.

Many of these titles are available at Harvard's Schlesinger Library (as well as Widener and Lamont) which houses a culinary collection of more than 15,000 items from personal papers to promotional cookbooks. Best of all, the library is open to any scholar, regardless of affiliation, so go explore today!

  • The United States of Arugula – David Kamp
  • The Omnivore's Dilemma; In Defense of Food; Food Rules—Michael Pollan
  • Like Water for Chocolate – Laura Esquivel
  • Heat – Bill Buford
  • Garlic and Sapphires; Tender at the Bone: Growing Up at the Table; Comfort Me with Apples – Ruth Reichl
  • Eating Animals – Jonathan Saftan Foer
  • The Big Oyster; Cod; Salt; The Last Fish Tale; The Food of a Younger Land - Mark Kurlansky
  • The Fortune Cookie Chronicles - Jennifer 8. Lee '99
  • Born Round: The Secret History of a Full-Time Eater – Frank Bruni
  • Perfection Salad: Women and Cooking at the Turn of the Century; Something From the Oven: Reinventing Dinner in 1950s America; Julia Child – Laura Shapiro
  • My Life in France – Julia Child
  • The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements; Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods - Sandor Katz
  • Stuffed and Starved: The Hidden Battle for the World Food System - Raj Patel
  • Seeds of Deception - Jeffrey Smith
  • The Man Who Ate Everything; It Must've Been Something I Ate —Jeffrey Steingarten '64
  • Untangling My Chopsticks—Victoria A. Riccardi '81
  • Real Life Entertaining: Easy Recipes and Unconventional Wisdom—Jennifer Rubell '93
  • The Lee Bros. Cookbook: Stories and Recipes for Southerners and Would-be Southerners—Matt '91 and Ted Lee
  • Blithe Tomato—Mike Madison '68, Ph.D. '75
  • Cool: The Story of Ice Cream—Marilyn Powell Ph.D. '66
  • Becoming a Chef, Culinary Artistry; The New American Chef; What to Drink with What You Eat—Andrew Dornenburg and Karen Page, MBA '89
  • From Hardtack to Homefries—Barbara Haber, former Curator of Books, Schlesinger Library
  • Tsukiji : The Fish Market at the Center of the World—Theodore Bestor, Harvard Professor of Anthropology
  • Golden Arches East and Cultural Politics of Food—James L. Watson, Fairbank Professor of Chinese Society and Harvard Professor of Anthropology
  • Eat, Drink and Be Healthy—Dr. Walter Willett, Frederick J. Stare Professor of Epidemiology and Nutrition, HSPH
  • The Official Foodie Handbook; Out to Lunch; The Penguin Book of Food and Drink, ed—Paul Levy, PhD '79
  • The Vegetable Dishes I Can't Live Without; The Moosewood Cookbook; The Enchanted Broccoli Forest; Eat, Drink and Weigh Less (with Dr. Walter Willett, HSPH)—Mollie Katzen
  • How to Cook a Wolf—M.F.K. Fisher
  • French Women Don't Get Fat —Mireille Guiliano
  • On Food and Cooking—Harold McGee
  • Food Politics; Safe Food and What to Eat—Marion Nestle
  • Fields of Plenty: A Farmer's Journey in Search of Real Food and the People Who Grow It—Michael Ableman
  • Coming Home to Eat: The Pleasures and Politics of Local Foods—Gary Paul Nabhan
  • Food Matters- Mark Bittman