A novel thing, novels about food? Not really, not any more. It seems like every publisher, and every writer, is racing behind the food-as-novel bandwagon, grasping at the flying straws, straining to hop aboard before the cart crashes.
Like all fads, trends, what-have-you crazes, some of these novels succeed, while the others appall, so frightfully bad and boring that you can only blush with embarrassment for the proud authors.
If you have time to laze about this summer, here’s a very brief list of food-related novels and mysteries sure to keep your appetite whetted.
The Belly of Paris, by Émile Zola
A Body to Die For, by G. A. McKevett
The Book of Salt, by Monique Truong
Butter Safe Than Sorry, by Tamar Myers
Chef: A Novel, by Jaspreet Singh
Chocolat, by Janne Harris
Chocolate to Die For, by JoAnna Carl
The Cookbook Collector, by Allegra Goodman
Cream Puff Murder, by Joanne Fluke
Crescent, by Diana Abu-Jaber
La Cucina, by Lily Prior
The Cupcake Queen, by Heather Hepler
The Cuttlefish, by Maryline Desbiolles
Dead in the Dregs, by Peter Lewis
Death in Two Courses, by Claudia Bishop
Debt to Pleasure, by John Lanchester
The Discovery of Chocolate, by James Runcie
Fatally Flaky, by Diane Mott Davidson
Five Quarters of the Orange, by Joanne Harris
The Flounder, by Günter Grass
Gourmet Rhapsody, by Muriel Barberry
The Grave Gourmet, by Alexander Campeon
Heartburn, by Nora Ephron
High Bonnet: A Novel of Epicurean Adventures, by Idwal Jones
In the Kitchen: A Novel, by Monica Ali
Kitchen, by Bannan Yoshimoto
The Last Chinese Chef, by Nicole Mones
Like Water for Chocolate, by Laura Esquivel
Mangoes and Quince, by Carol Field
Mistress of Spices, by Chitra Divakaruni
My Year of Meats, by Ruth Ozeki
Passionate Epicure, by Marcel Rouff
Pomegranate Soup: A Novel, by Marsha Mehran
St. Burl’s Obituary, by Daniel Akst
The School of Essential Ingredients, by Erica Bauermeister
A Toast to Murder, by Michele Scott
Vintage Caper, by Peter Mayle
CYNTHIA D. BERTELSEN 
Cynthia,
I feel honored to be included in your brilliant and esteemed list.
Many thanks,
Peter
Thanks Cynthia! Right, Wizenberg’s is a non-fiction memoir. The “Winning Hearts and Minds Chocolate Cake” on the last pages of the book is probably the best cake I’ve made this year. I’ve read the “Last Chinese Chef”, loved it. I’ve also read “The Language of Baklava” by Diana Abu-Jaber, but didn’t know she had another book out. So it’s “Crescent”, by Diana Abu-Jaber and “The School of Essential Ingredients” by Erica Bauermeister. Perfect! Thank you.
Great round-up of food-related novels!
Camping trip = paperbacks, less weight.
OK, here are the three I’d take:
Crescent, by Diana Abu-Jaber
The Last Chinese Chef, by Nicole Mones
The School of Essential Ingredients, by Erica Bauermeister
Wizenberg’s book is a non-fiction memoir (see memoirs on Gherkins & Tomatoes on 7/15/2010, BTW) — I did not include it in that list, because while it reads smoothly and very well, I just prefer others in the food-memoir group.
Enjoy, and let us know what you think of these after you get back, OK?
Unfortunately, I don’t have time to read all of them right now…but I need THREE for an upcoming camping trip. Can you select your top five? Please, pretty please…with Gherkins and Tomatoes on top? (How about if I suggest one for you missed…Molly Wizenberg’s “A Homemade Life”…oh, it is a bit of a girlie book…BUT, there’s GREAT chocolate cake recipe on the last pages!)
great list…
What indeed? Seems like I’m never caught up these days.
Great selection, cynthia. Now as for the lazy days of summer…what’s that?
Thanks for sharing…
I knew I could count on you, Gary, to find something utterly delectable. Sounds right up my alley. Thanks! I’ll check it out.
Jacqueline Deval’s “Reckless Appetites: A Culinary Romance” is a neat little epistolary novel, in which each letter is written by a different character.