Wine can be an intimidatingly subject. There are so many choices between varietals, price and cultural expectations.  People that think they are knowledgeable should consult the  numerous media sources about how people can be fooled by their own ego.  This America’s Test Kitchen podcast link is an example of such complexity (about 17 minutes in).

Join me in reading about food and wine.  This is the reading list for the Left Coast Cellars culinary book club. We have been meeting since 2018 to discuss food related topics, share food we have made related to the subject and drink wine. The last couple of years, we have suffered from irregularity as a result of Covid-19 but continue to meet in the summertime.

YearMonthTitleAuthor
2024JanuaryLessons in ChemistryBonnie Garmus
2023NovemberKitchens of the Great MidwestRyan Stradal
2023August – 2DeliciousRuth Reichl
2023August – 1Goldy’s Kitchen Cookbook: Cooking, Writing, Family, LifeDiane Mott Davidson
2023May32 YolksEric Ripert
2023AprilMilk Street: The World in a SkilletChristopher Kimball
2023MarchThe Kitchen FrontJennifer Ryan
2022NovemberTaste: My Life Through FoodStanley Tucci
2022OctoberThe Kitchen Counter Cooking SchoolKathleen Flinn
2022SeptemberCannelle et VanilleAaron Goyoaga
2022AugustThe Salad FreakJess Damuck
2022JulyThe Lost Kitchen CookbookErin French
2022JuneMy Life Through FoodStanley Tucci
2021SeptemberExtra Virginity: The Sublime and Scandalous World of Olive OilTom Mueller
2021AugustBlood, Bones and ButterGabrielle Hamilton
2021JulyWe Are What We Eat: A Slow Food ManifestoAlice Waters

Selections from 2020 and older

Year Month Title Author
2020 September The Sharper Your Knife, the Less You Cry Kathleen Flinn
2020 August My Life in France Julia Child
2020 April Hunt, Gather, Cook: Finding the Forgotten Feast Hank Shaw
2020 March Save Me the Plums: My Gourmet Memoir Ruth Reichl
2020 February My Paris Kitchen: Recipes and Stories David Lebouitz
2020 January Amacord: Marcella Remembers Marcella Hazan
2019 November Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine Rick Bayless
2019 September Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine Rick Bayless
2019 August Made in Spain: Spanish Dishes for the American Kitchen Jose Andres
2019 July Lemongrass, Ginger and Mint Linh Nguyen
2019 June The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa Marcus Samuelson
2019 May Salt, Fat, Acid, Heat Samin Nosrat
2019 April Salt, Fat, Acid, Heat Samin Nosrat
2019 March Salt, Fat, Acid, Heat Samin Nosrat
2019 February Salt, Fat, Acid, Heat Samin Nosrat
2018 October Project Fire: Cutting Edge Techniques and Sizzling Recipes From the Caveman Porterhouse to Salt Slab Smores Steven Raichlen
2018 September The Third Plate: Field Notes of the Future of Food Dan Barber
2018 August Hunt, Gather, Cook: Finding the Forgotten Feast Hank Shaw
2018 July Seven Fires: Grilling the Argentine Way Frances Mallmann
2018 June Seven Fires: Grilling the Argentine Way Frances Mallmann
2018 May Seven Fires: Grilling the Argentine Way Frances Mallmann
2018 April The Apprentice: My Life in the Kitchen Jacques Pepin
2018 March Cork Dork: A Wine Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters and Rogue Scientist Who Taught me to Live For Taste Bianca Bosker
2018 February Garlic and Sapphires: The Secret Life of a Critic in Disguise Ruth Reichl