Guinness toasted 250 years a brewin' and 2 recent publications Guinnesses - the untold story (cant wait for the movie) and The Guinness story, a smaller more pictorial history, from the Obrien Press retell the tale. TV celebrity chefdom remains as popular as ever, so Shooting the cook: a true story about food television and rise of TV's superchefs is timely and apt. 2 contrasting books published this year chart the influence of the french kitchen. 1st Susan Pinkard's A revolution in taste: the rise of French cuisine 1650- 1800. and then came Au revoir to all that: the rise and fall of French cuisine by the American columist and journalist Michael Steinberger. So take your pick
The godfather of molecular gastronomy, Herve This, published Construisons un repas (Building a meal) in english during the year and we saw a new expanded ed of A history of food by Toussaint-Samat.
Best Reference work: The devil's food dictionary: a pioneering culinary refwork consisting entirely of lies.
Best memoir: Anna del Conti's portrayal of growing up in fascist Italy, Risotto with nettles. though The settler's cookbook by Yasmin Alibhai-Brown isn't half bad either
Best compilation: Eat memory: a collection of essays from the New York Times.
Best escapist non fiction: Out of the East:spices and the medieval imagination by Paul Freedman
On the other side of the food pyramid, RTE journalist Philip Boucher-Hayes published Basket case: whats happening to Ireland's food? And in similar vien, equally sobering, Waste: uncovering the global food scandal by self confessed "freegan" Stuart Tristram. And iIf you want to get away from all this food at this time of year, how about Famine: a short history by Cormac O Grada.