There are few things more comforting on a snowy March day than a warm home filled with good, hot food. Here are a few books to jump start some kitchen inspirations.

 

At Mesa’s Edge

Cooking and Ranching in Colorado’s North Fork Valley

by Eugenia Bone

“At Mesa’s Edge stands out for its 100-page memoir on trading life in the city for life on a Colorado ranch. This is inspired reading.”—USA Today

Good Things

Jane Grigson

“This book is delightful. It has what I always think of as ‘quality.’ It is literally a gastronomic curiosity, and delicious to read, and very titillating as well.”—M. F. K. Fisher

Masters of American Cookery:

M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child

Betty Fussell

“[Fussell’s] book profiles the gastronomic giants and gives 200 of her recipes inspired by them.”—USA Today

Fried Walleye and Cherry Pie:

Midwestern Writers on Food

Edited by Peggy Wolff

“This anthology of essays on the Midwest’s best and most unpretentious foods should go a long way toward regaining the respect the heartland’s cuisine ought to enjoy.”—Mark Knoblauch, Booklist

 

Dining with Marcel Proust:

A Practical Guide to French Cuisine of the Belle Epoque

by Shirley King

“The definitive volume on the foods that are mentioned in great detail throughout the works of Proust. . . . A delightfully informative book.”—New York Times

For the Love of Wine:

My Odyssey through the World’s Most Ancient Wine Culture

Alice Feiring

“Just like Georgia itself, For the Love of Wine is full of wonderful, plentiful food and drink. The result is a classic, captivating book that casual drinkers, serious wine geeks and cooks can all enjoy and learn from.”—Kevin Begos, CT Post