Cook to These 10 Classic Food-Themed Audiobooks

If we had to pinpoint the book that made us want to write about food professionally, it'd be Garlic and Sapphires by Ruth Reichl. While all of Reichl's memoirs are memorable, her account of what it was like to be the New York Times food critic is tops.

Michael Pollan's The Omnivore's Dilemma somehow manages to be just as entertaining as it is informative. Be warned: this book will change you (for the better).

Anthony Bourdain might be better known for his show No Reservations and his gritty first memoir, Kitchen Confidential, but his latest, Medium Raw, should not be overlooked. (Heck, read all his books.)

If you've ever wondered what it's really like to build a restaurant from the ground up (all while starting a family and writing a massively popular food blog), Molly Wizenberg's Delancey is a must listen.

It's often been said that Gabrielle Hamilton, the author of Blood, Bones & Butter, writes just as well as she cooks — no small amount of praise for a James Beard Award-winning chef.

There are plenty of culinary school memoirs, but perhaps the best of them all is The Sharper Your Knife, the Less You Cry by Kathleen Flinn, an account of a 30-something who left her corporate job to attend Paris's famed Le Cordon Bleu.

Craig Claiborne, the first man to run a dining section in an American newspaper — at The New York Times, no less — was a fascinating figure both in his work at the Times and in his personal life. The Man Who Changed the Way We Eat delves deeply into both.

Even if you've already seen the story played out on the big screen, Julie & Julia by Julie Powell is absolutely worth a listen.

You don't have to be a Francophile (though it certainly doesn't hurt) to become thoroughly engrossed in Ann Mah's Mastering the Art of French Eating.