Other books that might interest you

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  Diet for a Hot Planet - The...

  Anna Lappe

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  Beyond what we already know about "food miles" and eating locally, the global food system is a major contributor to climate change, producing as much as one-third of greenhouse gas emissions. How we farm, what we eat, and how our food gets to the table all have an impact. And our government and the food industry are willfully ignoring the issue rather than addressing it.  
   
  In Anna Lappé's controversial new book, she predicts that unless we radically shift the trends of what food we're eating and how we're producing it, food system-related greenhouse gas emissions will go up and up and up. She exposes the interests that will resist the change, and the spin food companies will generate to avoid system-wide reform. And she offers a vision of a future in which our food system does more good than harm, with six principles for a climate friendly diet as well as visits to farmers who are demonstrating the potential of sustainable farming.  
   
  In this measured and intelligent call to action, Lappé helps readers understand that food can be a powerful starting point for solutions to global environmental problems.

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  America: The Great Cookbook

  Joe Yonan

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  A diverse collection of home cooking recipes from America’s top chefs, including David Chang, Rick Bayless, Nathalie Dupree, and many more.   The James Beard Award-winning Food & Dining editor of The Washington Post, Joe Yonan asked a hundred of America’s best chefs, artisan producers, and food personalities a personal question: What do you love to cook for the people that you love? Their answers comprise this unique cookbook—the ultimate celebration of contemporary American cuisine in all its glorious diversity.   From well-known chefs and TV personalities like Buddy Valastro and Carla Hall to culinary revolutionaries such as Michael Voltaggio and Dan Barber, these great American culinary heroes share their most treasured home recipes. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights the very best of American food.

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  The Foods of the Greek Islands -...

  Aglaia Kremezi

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  This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek).   Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food.   Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos.   Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.   “The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting.” —The New York Times Book Review

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  Chicken & Eggs - River Cottage...

  Mark Diacono

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  In the eleventh River Cottage Handbook, bestselling author Mark Diacono gives recipes and comprehensive guidance for keeping chickens. 
   
  Chickens are a fantastic addition to a garden or outdoors space - you don't have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own. 
   
  The first part of Chicken & Eggs explains how to think ahead about what kind of chickens you want and how many to get, whether you are going for a breed that lays eggs regularly, or that you might eventually use for eating, or that simply looks decorative. You can choose from Orpingtons, Derbyshire redcaps, Muffed Old English Game, Leghorns and many more.

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  Dutch Oven Baking

  Bruce Tracy

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  Prize-winning recipes and tips from a world champion breadmasterBruce Tracy is a master of baking in Dutch ovens and serves up some  of the finest breads and treats you’ll ever taste. With this cookbook,  he offers some of his prize-winning recipes and tips for cast iron  baking. Give his Cheese Onion Rolls, Challah Holiday Bread with Parmesan  Dipping Butter, Dutch Oven Poached Pear and Almond Tart, and Orange  Caramel Bubble Crown a try. You’ll be glad you did!Bruce Tracy has been competing in Dutch oven cook-offs since 1993. He  has won dozens of competitions, including the IDOS World Championship.  He has long been recognized as a Dutch oven “breadmaster,” and enjoys  teaching the art of Dutch oven cooking. Bruce and his wife, Vickie, live  in Ogden, Utah.

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  Eating in Color - Delicious...

  Frances Largeman-Roth

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  A fun, accessible way to add a colorful array of fruits, vegetables, and whole grains to your diet—with more than 90 recipes and photos.   Registered dietician and bestselling cookbook author Frances Largeman-Roth shows home cooks how to use the color spectrum to bring more vividly-hued food to the table.   From deep green kale to vermilion beets, Eating in Color showcases vibrant, delicious foods that have been shown to reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity. Avocados, tomatoes, farro, blueberries, and more shine in stunning photographs of 90 color-coded, family-friendly recipes, ranging from Caramelized Red Onion and Fig Pizza to Cran-Apple Tarte Tatin. Clear preparation instructions and nutritional information make this an essential resource for eating well while eating healthy.   “Enjoying a rainbow of produce is one of the top things you can do to boost your wellbeing. Eating In Color offers all the inspiration and tools you need to do just that―absolutely deliciously.” —Ellie Krieger, RD, Food Network host and author of Weeknight Wonders

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