The Kiosk Stack: A Virtual Bookshelf for Hungry and Thirsty Readers

If you love books as much as you love food, you’re in the right place. The Kiosk Stack is here, serving up hand-picked reads that explore food, culture, and the way we eat.

photo by my dear friend and colleague Karin Stöttinger, back from the Kiosk days

If there’s one thing I love almost as much as a tip for a fantastic producer or a great restaurant recommendation, it’s a good book suggestion—the kind that comes with an enthusiastic ‘I think you’ll really like this one!’ or ‘This seems perfect for what you’re working on/ thinking about right now!’ And then, just a few pages in, you realize they were absolutely right.

I’ve always been drawn to books that explore food, food culture, and agriculture (which, given my story, probably doesn’t surprise you…). Not just through recipes, but as stories, histories, and ideas that shape the way we eat and live.

At Ferment Kiosk, we had a small but carefully curated selection of food-related books—mostly non-fiction, some novels, and a few essays—stacked neatly on a tiny shelf high above the magazines. I loved filling it with titles that sparked curiosity, inspired conversations, and deepened our appreciation for food. Now that the kiosk is gone, I thought—why not bring that little book nook back, this time in a virtual form?

So, welcome to The Kiosk Stack—a season/ed bookshelf where I’ll be sharing book recommendations, always centered around food, food culture, and agriculture. Probably more non-fiction, but hopefully also a few novels along the way.

Each edition will feature books worth reading—sometimes new discoveries, sometimes old favorites. I probably won’t post in this section too often—probably three or four times a year, whenever I’ve gathered a meaningful collection of recently read books worth sharing.

For this first edition, I’m starting with a handful (or two) of my favourites from the Ferment Kiosk days—books that still hold a special place in my collection. And since every good bookshelf is best enjoyed in conversation, I’d love to hear what’s on yours.

Since our wonderful neighborhood bookstore, o*books, carries most of the books I’ve mentioned, I’ve linked them all in their webshop in case you’d like to pick one up. No affiliate links, no sponsorship—just my way of showing appreciation for this truly fantastic bookstore and the two passionate booksellers behind it in 1020 Vienna. They also ship their books.

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You Had Me at Pét-Nat: A Natural Wine-Soaked Memoir by Rachel Signer

I'm a big fan of Rachel Signer. Back at the kiosk, we carried her natural wine magazine Pipette, which I still consider one of the best natural wine publications ever made (Issue 10, released in October 2021, was, unfortunately, the final edition.).

In the memoir You Had Me at Pét-Nat, Rachel Signer chronicles her journey from being an underappreciated freelance journalist and waitress in New York City to discovering the world of natural wine. Her first taste of pétillant-naturel (pét-nat) sparks a passion that takes her across the globe—from Paris and Italy to Georgia and the wilds of South Australia. Along the way, she dives deep into the ethos of natural wine, exploring themes of self-discovery, love, and the pursuit of an unconventional life. With an intimate, engaging voice, Rachel Signer not only captures the spirit of the natural wine movement but also shares her own transformation within it.

This book is a great pick if

• you’re fascinated by low-intervention, organic, and biodynamic winemaking—this book takes you deep into the philosophy, the people, and the stories behind it.

• you love traveling through books—Rachel Signer’s journey across wine regions worldwide makes it a great read for those passionate about gastronomy and terroir.

• you enjoy stories about reinvention, unconventional paths, and chasing a dream.

• you’re interested in women carving out space in traditionally male-dominated industries.

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Alles Gute: Die Welt als Speisekarte by Christian Seiler

Christian Seiler, an Austrian journalist and food critic, is one of my absolute food-writing heroes—not just in the German-speaking world, but in general. I really like his recipe column, Seiler kocht, for Das Magazin by the Swiss newspaper Der Tages-Anzeiger, and I love his books just as much.

The culinary travel book Alles Gute: Die Welt als Speisekarte takes readers on a journey through 54 destinations across the globe, from Adelaide to Marrakesh to Zürich. Christian Seiler explores a wide range of dining experiences, from fine dining establishments to humble street food stalls. But this book is more than just a collection of restaurant reviews—it’s a deep dive into the stories behind the dishes and the people who prepare them. With his signature warmth and curiosity, Seiler celebrates the diversity of global food culture and invites readers to experience the world through its flavours.

This book is a great pick if

• you’re craving travel but can’t pack your bags—this book transports you through flavours and food cultures from around the world.

• you want to unwind with a cozy evening, a glass of your favourite drink, and rich storytelling filled with culinary insights.

• you love food memories and enjoy stories that highlight the deep connection between place, people, and what’s on the plate.

• you’re looking for a thoughtful gift for anyone passionate about food and travel.

Christian Seiler also published a second, equally wonderful book, Alles wird gut, in which he presents over 200 recipes, each accompanied by personal stories and cultural reflections on food.

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Taste: My Life Through Food by Stanley Tucci

Another love story: Stanley Tucci. I’ve always loved Stanley Tucci as an actor (ever since The Devil Wears Prada), and now I love him just as much as an author.

In his memoir Taste, Stanley Tucci weaves together his love for food with personal stories from his life. He takes readers through his Italian-American upbringing, his experiences as an actor, and his deep connection to cooking and meals shared with family and friends. His writing is warm, witty, and engaging, filled with humor and heartfelt moments. And, of course, he shares some of his favourite recipes, making this book a perfect mix of storytelling and culinary inspiration.

This book is perfect if

• you want a warm, cozy read that feels like sharing a meal with a witty, charismatic friend.

• you’re looking for cooking inspiration—his vivid descriptions of food and recipes will have you reaching for a glass of wine and heading straight to the kitchen.

• you need a dose of humor and lighthearted storytelling—Stanley Tucci’s dry wit and charming anecdotes make this book a perfect pick.

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Miss en Place by Sarah Satt

Miss en Place is the second book (after her debut Who the F*** is Heidi?) and first novel by my dear friend and wonderful colleague Sarah Satt, who also happens to be a talented cookbook author. She has already worked on ten cookbooks with chefs from all over Austria—and number eleven is already in the making!

The novel Miss en Place follows Sofia Sabato, a young music journalist with Italian roots. She loves writing about pop and rock, but her career takes an unexpected turn when her editor suddenly assigns her to be a restaurant critic—assuming that, as an Italian, she must have an innate passion for food. Thrown into unfamiliar territory, Sofia embarks on an adventure filled with surprises, challenges, and self-discovery. Armed with her wit, humorous lists, carefully curated playlists, and a collection of family recipes inherited from her southern Italian grandmother, she navigates this new world with a mix of curiosity and skepticism.

This book is a great pick if

• you’re in the mood for a lighthearted yet meaningful journey with a protagonist overcoming challenges with quick wit.

• you love novels with strong personal food connections, where family recipes and culinary traditions carry deeper meaning.

• you’re looking for a witty, feel-good read filled with sharp wordplay and humor.

• you’re a list- and music-lover.

Sattzeichen by Sarah Satt

A little side note: My friend Sarah is not only a wonderful author but also an inspiring source for book recommendations. I don’t know how she does it, but no matter what we’re talking about, she always has the perfect book suggestion on hand.

As if that weren’t enough, she also writes Lesemenü, a delightful bookish newsletter on her Substack Sattzeichen—each edition thoughtfully themed around topics like „endlich“ or „fremdschämen“. I absolutely recommend subscribing to her Substack:

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Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them by Dan Saladino

Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them is a captivating journey through the world of endangered foods and the cultures, ecosystems, and traditions they sustain. As a seasoned food journalist, Dan Saladino travels across continents to uncover the stories behind rare and disappearing ingredients—wild coffee in Yemen, ancient grains in Ethiopia, and unique cheeses from the Balkans, among many others.

Through rich storytelling and deep research, the book explores how industrialized agriculture and globalization are eroding biodiversity, threatening not just our food system but also cultural heritage and environmental sustainability. Dan Saladino makes a compelling case for why preserving traditional foods is essential—not just for the planet, but for our collective future.

This book is a great pick if

• you’re concerned about the impact of industrial agriculture and want to understand why protecting food diversity matters.

• you’re fascinated by the hidden stories of nearly extinct foods and the people fighting to keep them alive.

• you appreciate books that challenge the status quo and encourage thoughtful reflection on our food choices.

• you have a passion for culinary traditions, artisanal food production, and the philosophy of Slow Food.

„Of the 6,000 plant species humans have eaten over time, the world now mostly eats just nine, of which just three – rice, wheat and maize – provide 50 per cent of all calories. Add potato, barley, palm oil, soy and sugar (beet and cane) and you have 75 per cent of all the calories that fuel our species.“

A Cook’s Book by Nigel Slater

Nigel Slater is probably my favourite food writer in the world. I love all of his books, his columns for The Guardian and The Observer, and, honestly, just everything about him—including the charming garden of his London terraced house (check it out on his Instagram account).

A Cook’s Book is more than just a cookbook—it’s a beautifully written collection of recipes and reflections on a life spent in the kitchen. Nigel Slater takes readers on a deeply personal and evocative journey through his favourite dishes, from simple comfort foods to seasonal specialties.

His writing is warm, poetic, and full of nostalgia, making this book feel like a conversation with a friend who truly loves food. He shares the stories behind the recipes, his thoughts on ingredients, and his philosophy on cooking as an intuitive, joyful act rather than a rigid process.

This book is a great pick if

• you want a book that feels like a warm hug, with simple, soulful recipes that invite you to slow down and enjoy the process of cooking.

• you’re in the mood for beautiful, evocative food writing—not just recipes, but thoughtful reflections on the joy of cooking, the seasons, and the memories tied to food.

• you enjoy cooking with what’s available at the market or in your garden and want to let ingredients guide your meals.

• you’re looking for a relaxing, bedside-table read (…yes, I do read cookbooks in bed)—the kind of book you can curl up with, letting Nigel Slater’s gentle prose transport you into his world of food and home.

„I am a cook who writes. You could measure my life in recipes. Each one a letter to a friend, a story of something I have made for dinner, the tale of how it came to be on my table.“

You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us by MAD

You and I Eat the Same, curated by MAD, the nonprofit food organization founded by chef René Redzepi, explores how food serves as a bridge between cultures worldwide. Part of the Dispatches series, it argues that, despite cultural differences, food is a universal language that unites people.

Through a series of essays and stories, the book examines themes of migration, shared culinary traditions, and the ways in which certain flavors and techniques appear across different cuisines—demonstrating that food is more about connection than division.

This book is a great pick if

• you love exploring how different cultures share ingredients, techniques, and traditions, even across great distances.

• you want to reflect on how food transcends borders, fosters understanding, and brings people together.

• you enjoy essays and insights from chefs, food writers, and thinkers who challenge the concept of national cuisines and highlight migration’s role in shaping what we eat.

• you have an interest in culinary anthropology and are passionate about the cultural, historical, and social significance of food.

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Crying in H Mart by Michelle Zauner

Crying in H Mart is a memoir about growing up as a Korean American, navigating a complicated relationship with a mother, and coming to terms with grief. The book is an expansion of Michelle Zauner’s 2018 New Yorker essay of the same name and explores themes of identity, loss, and the deep connection between food and memory. Michelle Zauner beautifully weaves personal anecdotes with reflections on Korean cuisine and culture.

This book is a great pick if

• you’re feeling nostalgic, grieving, or longing for connection—especially through food and memory.

• you’re in the mood for something deeply personal and moving.

• you love food writing and enjoy stories where meals hold deep emotional significance.

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Cooked: A Natural History of Transformation by Michael Pollan

Cooked: A Natural History of Transformation is a fascinating exploration of how cooking shapes human culture, health, and our connection to food, Michael Pollan breaks the book into four sections—fire, water, air, and earth—each dedicated to a different fundamental cooking method:

• fire: the tradition of barbecue and how cooking with fire shaped civilization

• water: the science and history of braising and cooking with liquids

• air: the magic of bread-making and the transformative power of fermentation

• earth: the deep world of microbial fermentation, from cheese to pickles and beer

Michael Pollan masterfully weaves together food history, science, and tradition, while also sharing his own experiences learning from expert cooks, bakers, and cheesemakers.

This book is a great pick if

• you love exploring the science, history, and anthropology of food and how humans have cooked through the ages.

• you’re thinking about where your food comes from and how cooking at home can serve as a quiet act of resistance against industrialized food systems.

• you’re reflecting on how food production impacts health, culture, and the environment and want a deeper, more nuanced perspective.

• you enjoy books that blend personal experience with well-researched knowledge, offering both engaging storytelling and meaningful insight.

„The most important thing about any culture is how it handles the three big activities of life: birth, death, and cooking.“

This quote from the book captures the essence of the book—how cooking is deeply intertwined with human culture, tradition, and the way we experience life. It highlights how food is not just sustenance but a defining part of who we are.

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Thank you!

Thanks for reading this far—I can’t tell you how much I appreciate your time with my long Substacks.

This is just the beginning of The Kiosk Stack, and I’d love to hear from you! What are your favorite books about food, food culture, or agriculture? Whether it’s a nonfiction book that deepened your understanding of what we eat or a novel where food plays a central role, share the books that have inspired, moved, or simply delighted you.

Drop your recommendations in the comments or reply to this email—I’m always on the lookout for new reads, and I’m sure the other readers here at season/ed are too!

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