Olive Magazine

Fully Booked!

THE COOKING GENE

BY MICHAEL TWITTY

In this illuminating read, Michael picks his way through his African-American ancestry, mapping out the journey with food. Here, memoir blends into journal, history book and recipe collection. Michael shares his family tree and then builds a culinary equivalent of sorts, unearthing the roots of US cuisine and discovering the ways in which enslaved African communities and their American descendants have contributed to and shaped today’s food. An eye-opening, educating read that explores race, culture and the concept of the kitchen (£13.17, Amistad Press).

SALT, FAT, ACID, HEAT

BY SAMIN NOSRAT

In this wedge of a book, Samin takes the science behind great cookery and reduces it down to create a digestible read that’s rich in insights

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