This is the moment you've been waiting for: the announcement of the next four selections of our book club. Drum roll, please!
Named a Notable Book of 2021 by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.
Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.
Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last.
Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.
I am excited to read Stanley's memoir with all of you and to see what delicious dishes it (and maybe his two cookbooks and television series) inspire!
Deb, Kahakai Kitchen
The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.
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Gerald is a ghostwriter for C-list celebrities who likes inventing recipes. From his Tuscan hilltop he cooks with great gusto, using copious amounts of an Italian digestif called Fernet Branca. The plot is fast-paced but daft, the characters ludicrous but hilarious, and the recipes imaginative but ridiculous. Mussels in chocolate, garlic ice cream, a pie made from cat and kerosene, all doused in Fernet Branca, and described by one reviewer “lingering in the mind like poems”. This farce of a novel is a perfect reminder that no cook should take themselves too seriously.