Renewing America’s Food Traditions gives us a great food adventure to embark on—really no less than discovering ourselves through foods that we didn’t even know were, in some way, ours.
Food Culture
Food Heroes: Sixteen Culinary Artisans Preserving Tradition
Author and former chef Georgia Pellegrini explores the practice of 16 food artisans who are working to preserve and strengthen the culinary traditions that tie us to our food and transform the relationship we have with what’s on our plates. With moving stories, colorful anecdotes, and recipes, the book celebrates the revival of the artisanal food movement.
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Animal, Vegetable, Miracle
The family’s year long experience leads them through a season of planting, pulling weeds, expanding their kitchen skills, harvesting their own animals, joining the effort to save heritage crops from extinction, and learning the time-honored rural art of unloading excess zucchini.
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A History of the World in 6 Glasses
A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.
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Cooked & Terra Madre Talk
In Cooked, Michael Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink.
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At Mesa’s Edge
At Mesa’s Edge is the witty, candid, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness.
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Alice Waters and Chez Panisse
Together, Alice Waters and Chez Panisse have revolutionized how we think about food, how its grown, how we cook, and how we eat.
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What We Eat When We Eat Alone: Stories and 100 Recipes
Deborah Madison and her husband, Patrick McFarlin, set out to learn what people chew on when there isn’t anyone else around.
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Twain’s Feast: Searching for America’s Lost Foods in the Footsteps of Samuel Clemens
Food writer Andrew Beahrs weaving together passages from Twain’s famous works and Beahrs’s own adventures to take us on a journey into America’s past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
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Wild Fermentation
This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes – some familiar, others exotic – that are easy to make at home.
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Full Moon Feast: Food and the Hunger for Connection
The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn.
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More Home Cooking
In her collection of essays on cooking and eating, Laurie Colwin shares not only her skills and knowledge in the kitchen, but her wisdom about how food is a reflection of our lives.
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Plenty: Eating Locally on the 100-mile Diet
The remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment.
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