I read a great deal for pleasure, and often I read about food, farms, farmers, chefs, restaurants, cooking, gardening, wine, wineries, vineyards, orchards, food policy and politics, and, of course, cookbooks. In this section of Savoring Kentucky, I share my views, however positive or negative, of food- and drink-related books, movies, articles, or other media. Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America, by Jonathan Dixon: 38-year old non-cook's two years at the CIA.

The Wisdom of the Radish, by Lynda Hopkins: Young farmers' first year.