Unlike reading a regular fiction novel, memoir could leave a lasting impact. Writing it is a different ball game together. Questions like ‘why would anyone want to read about my life’ or ‘how would my holiday in Paris impress anyone’ will keep running at the back of your mind. With such a dicey mix of ideas coming up with a brilliant food memoirs is rare.
In my opinion the best food memoir is one that has perfect balance between what the chef feels, his inventions, few tips/tricks and something that the reader could take back home. Most of all what matters the most is that the book must leave the reader inspired. If we had to hand pick 5 books from a book store for you these would be the ones…
The Devil in the Kitchen by Marco Pierre White
The Gastronomical Me by M.F.K. Fisher
The Telling Room by Michael Paterniti
Home Cooking by Laurie Colwin
The Apprentice: My Life in the Kitchen by Jacques Pépin
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