Food Books

Godforsaken Grapes: A Slightly Tipsy Journey through the World of Strange, Obscure, and Underappreciated Wine by Jason Wilson

A combination of travel memoir and wine adventure, this is a wonderful love letter to wine, especially obscure wines and why in some cases they have remained obscure.


Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward Lee

Lee is the ultimate raconteur. Sixteen adventures in the great evolving story of American cuisine with forty recipes. Much like Anthony Bourdain’s TV shows.


Chasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac Toups

Having just been to Isaac Toups's second New Orleans restaurant, Toups South, and spending time at his "tasting table" I would highly recommend the book, the food, and the restaurants! His approach to making Cajun classics new without sacrilege towards a much-loved cuisine is impressive, and my mouth is watering just thinking about it.


New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South by Sandra Gutierrez

I had the pleasure of taste-testing a few of these recipes at Piedmont Restaurant this past fall and meeting Sandra. Her new cookbook, New Southern-Latino Table, is a great showcase of blending Southern and Latino foods and cultures for delicious additions to any table. Bonus: she adds cracklins into her biscuit recipe!


Ottolenghi Simple by Yotam Ottolenghi

This is the latest in a series of terrific cookbooks - all bestsellers at the Regulator. Here amazing chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients.


The Noms Guide to Fermentation by Rene Redzepi and David Zilber

This is simply the master class of the world’s oldest methods of food preservation.