d-600s

“I think we forget sometimes that food is alive, and that we have to follow that intuition and treat food as a living thing.”

In Coming to My Senses: The Making of a Counterculture Cook, the long-awaited memoir from culinary phenomenon Alice Waters proposes an entirely new way to cook and eat while recalling the circuitous road leading to the opening of Chez Panisse, her “little French restaurant” in Berkeley, California, in 1971.

This month’s trip through the Dewey 600s features a broad mix of culinary classics such as Waters’ The Art of Simple Food and Madhur Jaffrey’s World Vegetarian. On the featured list, we’ve highlighted nearly 100 core award-winning, bestselling titles including cookbooks for discriminating 21st-century palates, as well as career, leadership, health, and personal growth titles.

What appetizing and inspiring reads do your patrons find in the 600s section of your library? Do they include the books of Deb Perelman, Mark Bittman, or the Editors at America’s Test Kitchen? Please do share!

Let Us Know What You Consider Fundamental and Core.

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Miriam’s Must-Haves: Dewey 600s

Category: Dewey CenturyMiriam's Must-HavesWhat We're Reading
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