It's November, time for munchies! Hi guys,
thank you for tuning in. Here are my top ten
books on food.
#10 Eating dangerously By Michael Booth and
Jennifer Brown - this book critically
analyzes problems with current food standards
and explains exactly how to make informed decisions.
#9  is going to be the Physiology of Taste by Jean
Savarin... umm, this book is truly a book ahead of its time. It predicts 150 years  ago
carb diets so it's a kind of hommage from me to a true classic.#8 is going to be Salt Sugar Fat by Michael Moss. Umm, this book really talks about how American
food is full of too much salt, too much sugar and too much fat and explains exactly how it got to be that way...
It's truly educational because according to him fat, salt, and sugar equals profits.
#7 is going to be James Beard’s Beard on Bread and I chose it
because….I mean who doesn’t love bread? Who doesn't love bread? And who doesn’t want to know exactly how
to make insanely delicious bread? Umm, another plus is that it reads just like a novel.
#6 is going to be Anthony Bourdain’s Kitchen Confidential. It's really a required reading for anybody who eats out.
#5 is going to be Egg by Michael Ruhlman: From poached scrambled breakfasts, to brioche,
to  mayonnaise, to custards, quiches, and cakes, this book is really a tour of all the wonders this common, ordinary ingredient
can help create.
#4 is going to be The Essential New York Times Grilling Cook
book: this book is a collection of recipes that really deal with barbecuing and grilling over the past century.
And it puts together time-tested recipes on sweet-and-savory meats all the way to
to healthy vegetarian dishes.
#3 is Everyday Thai Cooking by Katie Chin: chosen
because its recipes are quick and easy. It features umm, appetizers, salads,
main dishes,
and desserts, umm, and it also provides substitutions
for hard-to-find ingredients.
#2 Carla's Comfort Foods by Carla Hall
Umm, it houses 130 recipes that offer new
variations on international and American favorites
- from Southern Chicken to
Sweet and Spicy West African  Stew, umm, to Irish Shepherd’s
pie and Mexican Enchiladas... and number one, my #1 pick is Melt: The Art of Macaroni and Cheese by
Stephanie Stiavetti and Garrett McCord: this book was Chosen because an American standard dish is turned
into something chic and fresh. By  incorporating handcrafted
artisan cheeses and pastas and adding surprising
ingredients like avocados,
and mint, and fennel. YUM!
Thank you for tuning in. I really appreciate you
you for tuning in. Uh, don't forget to tune in for my next top 10. I love you for watching
