"The Perfectionist: Life and Death in Haute Cuisine" by Rudolph Chelminski (Gotham Books, $27.50). The story of a chef's suicide propels a long and detailed treatise on the modern French cuisine scene.
"Finding Betty Crocker" by Susan Marks (Simon & Schuster, $23). Long before Armstrong Williams, Americans were being swayed by the charismatic delivery of a sponsored message.
For The Record
Los Angeles Times Friday May 13, 2005 Home Edition Main News Part A Page 2 National Desk 1 inches; 52 words Type of Material: Correction
Book title -- In Wednesday's Food section, an article on recent books about food said Michael Ruhlman's book "The Soul of a Chef" was about his experiences at the Culinary Institute of America. "The Soul of a Chef" profiles three chefs. Ruhlman's book "The Making of a Chef" is about culinary education.
For The Record
Los Angeles Times Wednesday May 18, 2005 Home Edition Food Part F Page 3 Features Desk 1 inches; 52 words Type of Material: Correction
Book title -- In last week's section, an article on recent books about food said Michael Ruhlman's book, "The Soul of a Chef," was about his experiences at the Culinary Institute of America. "The Soul of a Chef" profiles three chefs. Ruhlman's book "The Making of a Chef" is about culinary education.
"A History of the World in 6 Glasses" by Tom Standage (Walker & Co., $25). Beer, wine, spirits, coffee, tea and cola as you've never understood them before.
"A Meal Observed" by Andrew Todhunter (Anchor Books, $13 paperback). And you thought Tim Zagat was obsessive.
"Salt: A World History" by Mark Kurlansky (Walker & Co., $28). Just what the title says, and even more.
"On Food and Cooking" by Harold McGee (Scribner, $40). No one does the science of food better.
"Much Depends on Dinner" by Margaret Visser (Grove Press, $16 paperback). The gold standard for seriously accessible food writing, an anthropologist's exploration of all the cultural and historical ramifications of a single simple meal, from salad to ice cream.
