The Imperfect Digest

Educating and connecting our community.

Imperfect's Favorite Food Reads

Imperfect's Favorite Food Reads

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For many of us, the best part of our week is meal-prepping on a Sunday afternoon, and curling up with an amazing book while our Imperfect veggies sizzle away in the oven. That's why we're sharing some of our favorite food books. Whether you're looking to learn something, go on a journey, or find the perfect present for your food-obsessed friend, we've got you covered. We hope these team picks inspire you to get reading and get cooking this weekend!

Kelsey Mackin, Customer Experience Manager

Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen masterfully blends cooking tips, food history, and science. Used by everyone from top chefs to amateur home cooks, On Food and Cooking is a kitchen classic thanks to McGee's accessible and intriguing explanations about ingredients, recipes, and cooking techniques. 

Emily Carter, Community Associate

John T. Edge, director of the Southern Foodways Alliance, wrote a true masterpiece with The Potlikker Papers: A Food History of the Modern South. Through in-depth historical research, Edge demonstrates the way food shaped the modern South and served as a method of social control during the Civil Rights Movement. Edge celebrates the people and the stories that created Southern cooking in this fascinating page-turner.

Aleks Strub, Chief Marketing Officer

Blood, Bones & Butter: The Inadvertent Education of a Reluctant ChefGabrielle Hamilton's memoir is the best because, to quote Aleks, "there is nothing like a powerful woman making simple, delicious food and taking names." Hamilton traces her unconventional, international journey from her childhood kitchen to Prune, her renowned New York restaurant. Hamilton's writing is humorous, personal and insightful - a must read. 

Kelsey Forbes, Operations Manager

In The Food Lab: Better Home Cooking Through ScienceJ. Kenji Lopez-Alt breaks down the science behind our favorite American classics, from a Thanksgiving turkey to macaroni and cheese. Lopez-Alt shows that a little bit of science can go a long way by explaining the way heat, energy, and molecules interact to create delicious food. This New York Times bestseller is a great pick for your next fun, informative, and accessible kitchen bible. 

Anneliese Atwell, Director of Brand Experience

Wendell Berry's famous The Unsettling of America: Culture & Agriculture is a timeless look at the American agricultural system. Berry believes that good agriculture is both spiritual and cultural, and modern agribusiness is lacking these key qualities. Though written in 1977, Berry's words are as relevant as ever and provide insight on farming practices, both past and present.  

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