Julie and Julia: 365 days, 534 Recipes, 1 Tiny Apartment Kitchen by Julie Powell — Channeling one of the best chefs of our time, a young woman shows you don’t need a bells-and-whistles kitchen to re-create the genius dishes of Julia Child.
Garlic and Sapphires by Ruth Reichl — Reichl, editor of Gourmet magazine, gives us a window into the world of the restaurant critic. Her memoir is full of behind-the-scenes accounts of food writing, including her use of disguises as to not be recognized and what it means to make a career out of a passion.