Anna Thomas

Anna Thomas

Screenwriter, filmmaker and author

https://www.vegetarianepicure.com
Anna Thomas is an Academy Award nominated screenwriter and filmmaker, and a two-time James Beard Award winner. Anna wrote her first cookbook while she was a film student at UCLA: The Vegetarian Epicure (1973) became a phenomenal success, was translated into various languages, sold over a million copies, and remains a classic. She continued to cook and to write about food while making films and raising a family. When she found herself in a tiny, temporary kitchen during a long construction project, she wrote her fourth book, about cooking simply and embracing the soup life: Love Soup, which won a James Beard Book Award. Her latest book, Vegan Vegetarian Omnivore: Dinner For Everyone At The Table (W.W. Norton, 2016), is being released on April 18. Her food writing has appeared in many publications, including The Los Angeles Times, Gourmet Magazine, Bon Appetit, Fine Cooking, and Eating Well.

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Anna's favorite cookbooks

Available on ckbk now
Honey from a Weed

Honey from a Weed

By Patience Gray

This is a book I open at random and find delight -- and then after a while realize that I’ve been reading for an hour. It is transporting. Patience Gray is such a beautiful writer; in the genre of food memoir there is no one better.

The Way to Cook

The Way to Cook

By Julia Child

And anything else by Julia Child! What a teacher. And such a generous spirit – she really did want us all to know how to get it right, and she approached every single recipe with that purpose: clear, thorough, smart. And though she spawned food TV, she would probably be horrified by what it has become.

Arabesque

Arabesque

By Claudia Roden

One of my trusted references for the food of the Mediterranean; I love the clarity and specificity of it.

Theory and Practice of Good Cooking

Theory and Practice of Good Cooking

By James Beard

Because you have to have James Beard in the cookbook shelf – for those times when something comes up in the kitchen, and I think, "Let’s see what James Beard has to say about this." But also for those times when I want to feel like I’m in New York, in a great townhouse, having a martini with interesting people, and about to eat.... then I just open one of the Beard books and read.

Charlie Trotter’s Vegetables

Charlie Trotter’s Vegetables

By Charlie Trotter

Because: excellence. Charlie Trotter cooked and wrote about food that is very different from my simple home cooking, but I find his work inspiring and illuminating – to look at, to read about, and to eat. Just because you love the blues, that doesn’t mean you can’t love opera as well.

The Taste of Country Cooking

The Taste of Country Cooking

By Edna Lewis

Judith Jones, my longtime editor at Knopf, gave me this book and told me I’d like it. I love it – though I rarely actually look for a recipe here. But it is a story of a time and a place, a way of life. By simply telling her personal history, Edna Lewis describes the powerful connection between food and community.

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The Robert Carrier Cookbook

The Robert Carrier Cookbook

By Robert Carrier

I had to include this old book in my list. In one sense I hardly use it now, but in another way it’s always with me: it was one of the first big, serious cookbooks I owned, when I was a poor college student and just teaching myself to cook. I learned so much from Robert Carrier. He was reliable. Years later, after I had written a successful cookbook myself, I was in London with my husband and we happened to go to Carrier’s for dinner (where we had a wonderful meal). It turned out to be the last night that it was open...

Home Cooking

Home Cooking

By Laurie Colwin

This is someone who loves home cooking, knows the place it holds in her world, and is simply a wonderful writer. Long ago, she inspired me with her cooking stories in Gourmet magazine, and I’ve been a fan of all her work – food and fiction -- ever since.