Comically Delicious: Adventures in Cooking

Isabel Allende

"Under the aegis of the Goddess of Love, Isabel Allende uses her storytelling skills brilliantly in Aphrodite to evoke the delights of food and sex. After considerable research and study, she has become an authority on aphrodisiacs, which include everything from food and drink to stories and, of course, love. Readers will find here recipes from Allende's mother, poems, stories from ancient and foreign literatures, paintings, personal anecdotes, fascinating tidbits on the sensual art of food and its effects on amorous performance, tips on how to attract your mate and revive flagging virility, passages on the effect of smell on libido, a history of alcoholic beverages, and much more."

Amanda Hesser

"Life in the city, love, and unforgettable meals--can a food writer find happiness with a man who has an empty refrigerator? This is a food lover's courtship, with recipes."

Kevin Crafts

"Easy, tasty recipes for those who know how good food looks and tastes but never before had a clue how to make it themselves. Kevin Crafts demystifies the kitchen in 21 mouth-watering, easy-to-prepare menus, all spiced to perfection with his engaging sense of humor."

Fannie Flagg

"Folksy and fresh, endearing and affecting, Fried Green Tomatoes at the Whistle Stop Cafe is the now-classic novel of two women in the 1980s; of gray-headed Mrs. Threadgoode telling her life story to Evelyn, who is in the sad slump of middle age. The tale she tells is also of two women - of the irrepressibly daredevilish tomboy Idgie and her friend Ruth - who back in the '30s ran a little place in Whistle Stop, Alabama, a Southern kind of Cafe Wobegon offering good barbecue and good coffee and all kinds of love and laughter, even an occasional murder. And as the past unfolds, the present - for Evelyn and for us - will never be quite the same again...."
(Audiobook summary)

Julie Powell

Julie Powell is 30 years old, living in a rundown apartment in Queens, and working at a soul-sucking secretarial job that's going nowhere. She needs something to break the monotony of her life. So, she invents a deranged assignment: She will take her mother's dog-eared copy of Julia Child's 1961 classic, Mastering the Art of French Cooking, and will cook all 524 the span of just one year.

Martha Barnette

Etymological history told in whimsical tales of how hundreds of foods, such as graham crackers and lettuce, have been named.

Janet Podleski and Greta Podleski
"Who knew cooking healthful, low-fat food could be so much fun? In this hilarious, informative book sisters Janet and Greta Podleski combine jokes, cartoons, and humor with 150 outrageously delicious (and deliciously outrageous) recipes, nutritional information, and inspiration. As irreverent as it is invaluable."
Laurie Colwin

"In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as 'Desserts That Quiver,' 'Turkey Angst,' and 'Catering on One Dollar a Head.'"

Francine Segan

"...pairs classic movies with easy recipes updated from historic cookbooks to help you create a sensational dining experience for any film genre. Both foodies and film buffs will find their passions fulfilled in this deliciously cinematic cookbook, which gathers authentic recipes from the cultures and eras portrayed in your favorite films: Old-Fashioned Southern Fried Chicken with Gravy to savor with Gone with the Wind; Spaghetti and Meatballs with Eggplant for The GodfatherPan-Seared Steak and Onions with The Alamo;  a Victory Garden Salad for Patton.
"The chapters are organized into ten distinct film genres—everything from “Pharaohs and Philosophers” and “Knights and Kings” to “The Wild West” and “Romantic Dinner for Two”—with a dozen or so recipes each. Treat your family to a complete meal served in popcorn bowls while watching Shrek, or enjoy a Renaissance feast with Shakespeare in Love."

Andrew F. Smith

"For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates about preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. In addition to the history of ketchup, the book also includes historical recipes."
An electronic book.

Ruby Ann Boxcar
"It's summertime and the grillin' is easy. The doyenne of double-wide cuisine is back with plenty of good cookin' and good eatin', as good timing Ruby Ann Boxcar serves up the ultimate BBQin' bible of the summer."
Rita Mae Brown

The feline co-author of the Mrs. Murphy mysteries introduces, with droll humor, an assortment of recipes for such treats as veal kidney and Sunday salmon pie, Mom's fried chicken, and Christmas goose, complemented by anecdotes about life with famed author Rita Mae Brown.

Jerrilyn Farmer

When Madeline Bean throws the hippest bachelorette luau ever--with a suspiciously laid-back beach boy, a murderer in their midst, and a freaking volcano eruption--it looks like anything but happily ever after.

James Lileks
"Four out of five doctors recommend this book for its generous portions of hilarity and ghastly pictures from retro cookbooks. You too will look at these products of post-war cuisine and ask: 'WHAT WERE THEY THINKING?' It's an affectionate look at the days when starch ruled, pepper was a dangerous spice, and Stuffed Meat with Meat Sauce was considered health food. Bon appetit!"
Jill Conner Browne

"They're wild, beloved, and all-around fabulous, but with the Sweet Potato Queens, there're just never enough good times--or enough good eats. Well, now all fabulous women everywhere can have their own mountains of royal fun and food, because bestselling author and Boss Queen Jill Conner Browne is revealing her big-ass top secret recipes--and the events that inspired them--in The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner). And, of course, she's dishing up plenty of hilarious stories, including: Queenly adventures in mothering The tiniest bit of plastic surgery The all-true story of the Cutest Boy in the World And, oh yes, as promised: Sound financial planning. Tip number one: Hope that Daddy lives forever."
(Publisher's description)

Robert L. Wolke and Marlene Parrish
"Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions about food and cooking in his syndicated Washington Post column, 'Food 101.'
"Organized into basic categories for easy reference, What Einstein Told His Cook contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, Wolke debunks some widely held myths about foods and cooking."