Other books that might interest you

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  Blessing the Hands That Feed Us...

  Vicki Robin

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  Taking the locavore movement to heart, bestselling coauthor and social innovator Vicki Robin pledged for one month to eat only food sourced within a ten-mile radius of her home on Whidbey Island in Puget Sound, Washington. Her sustainable diet not only brings to light society's unhealthy dependency on mass-produced, prepackaged foods but also helps her reconnect with her body and her environment. 
  Like Barbara Kingsolver's Animal, Vegetable, Miracle and the bestselling books of Michael Pollan, Blessing the Hands That Feed Us is part personal narrative and part global manifesto. By challenging herself to eat and buy local, Robin exposes the cause and effect of the food business, from the processed goods laden with sugar, fat, and preservatives to the trucks burning through fuel to bring them to a shelf near you. 
  Robin's journey is also one of community as she befriends all the neighboring farmers who epitomize the sustainable lifestyle. Among them are Tricia, the prolific market gardener who issued Robin's ten-mile challenge; Britt and Eric, two young, enthusiastic farmers living their dream of self-sufficiency; and Vicky, a former corporate executive turned milk producer. 
  Featuring practical tips on adopting your own locally sourced diet, Blessing the Hands That Feed Us is an inspirational guide and testimonial to the locavore movement and a healthy food future.

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  The Secret History of Food -...

  Matt Siegel

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  An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love 
   
  Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? 
  “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. 
  The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies. 
  Supplemental enhancement PDF accompanies the audiobook.

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  Sophie Kooks Month by Month:...

  Sophie Morris

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  'Christmas is my absolute favourite time of year. Friends and family all flock home for a few weeks and there are endless parties and gatherings to go to, where you can catch up and laugh away together into the early hours. The other fantastic thing about Christmas is that it's the one time of year that we all allow ourselves to indulge in an enormous amount of gorgeously rich and delicious food. There are some lovely festive recipes in this chapter to enjoy with your nearest and dearest.'  Sophie
  Enjoy gorgeous December recipes, including:
  - Sausages and Lentils with Baby Leaf Salad and Honey
  - Cranberry and Coconut Florentines
  - Christmassy Red Velvet Cupcakes
  - Pan-Fried Fillet Steak with Spinach and Potato Gratin
  - Throw-it-all-in Frittata
  - Jessie's Gooey Hot Choc Pud
  - Honey-Roasted Duck with Creamy Parsnips and Gravy
  - Guard's Pudding

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  Cooked Raw - How One Celebrity...

  Matthew Kenney

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  “A tantalizing must-read for raw foods enthusiasts as well as chefs, restaurateurs, lovers of memoirs and biographies, and of course fans of Kenney’s.” —Raw Foods News Magazine 
   
  An expansive, entertaining memoir that tells the story of how Matthew Kenney transitioned from a mainstream celebrity chef in New York, to a pioneer of plant-based cuisine, and his mission to change the way the world eats and thinks about food. Cooked Raw highlights a journey of courage, persistence, risk, the reward of following one’s passion, and the future of food for the 21st century. 
   
  “Kenney has provided a window into celebrity chefs, the costs, the competition, and the struggles to stay true to their own lives.” —San Francisco Book Review 
   
    
   
  Praise for Matthew Kenney 
   
     
   
  “Everyone thought the raw diet was a fad soon to pass, but it’s alive and well. [Kenney] is a virtuoso when it comes to raw and living cuisine.” —Huffington Post 
   
     
   
  “In 2004 Matthew Kenney and his then girlfriend, Sarma Melngailis, opened Pure Food and Wine, the restaurant that, perhaps for the first time in New York City’s illustrious dining history, made health food sexy.” —Vogue 
   
  “A founding father of the American raw food scene.” —Well + Good 
   
  “Kenney has created a movement that aims to be as inclusive, accessible, and educational as possible.” —LA Canvas

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  Sheet Pan Cooking - 65 Easy...

  Housekeeping Good, Susan...

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  From the test kitchens of American’s iconic lifestyle magazine, fuss-free, oven--roasted one-pan meals for quick and easy clean up—includes photos.   Delicious meals, quickly and easily . . . and made with just one pan for fast cleanup! Weeknight dinner has just become wonderfully easy! With these scrumptious triple-tested recipes, all you need is one sheet pan to cook foolproof, tasty, and healthy meals. There’s something to satisfy everyone in the crowd: enjoy delectable Light Chicken Parm, Fish ‘n’ Chips, Pepper-Crusted Steak with Roasted Veggies, BBQ Chickpea and Cauliflower Flatbreads with Avocado Mash, and, for a yummy finish, Pumpkin Slab Pie. Along with the recipes, there’s advice on how to care for your sheet pan and a variety of surefire cooking methods for delicious perfection every time.   

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  Natural Wine

  Isabellle Legeron

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  Find out more about natural wine – made naturally from organically or biodynamically grown grapes – from leading authority Isabelle Legeron MW.

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