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Whether you're trying to fix your next meal, fix your food for the perfect pic, or trying to fix the global food crisis, this list is for you!
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Letters to a young farmer : on food, farming, and our future by Martha HodgkinsLetters to a Young Farmer is for everyone who appreciates good food grown with respect for the earth, people, animals, and community. Three dozen writers, farmers, chefs, activists, and visionaries address the highs and lows of farming life, as well as larger questions of how our food is produced and consumed, in vivid and personal detail.
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The impact of food and farming
by Cynthia O'Brien
"Modern farming allows us to buy almost any kind of food at any time of the year. But this convenience comes at a cost. This important book shows how we can farm and grow food without harming the planet. Case studies show how scientists are investigatingways to prevent the problems modern farming creates, including pollution from chemicals used for growing crops, clear cutting of rainforests to make space for grazing and farmland, and contributing to climate change by breeding more and more livestock. Useful suggestions encourage readers to find ways to reduce their food waste and packaging"
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The United Nations supports a compelling solution to world hunger: eat insects! Explore the vast world of unexpected foods that may help solve the global hunger crisis. Weeds, wild plants, invasive and feral species, and bugs are all food for thought. Learn about the nutritional value of various plant and animal species; visit a cricket farm; try a recipe for dandelion pancakes, kudzu salsa, or pickled purslane; and discover more about climate change, sustainability, green agriculture, indigenous foods, farm-to-table restaurants, and how to be an eco-friendly producer, consumer, and chef. Meet average folks and experts in the field who will help you stretch your culinary imagination.
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Lost Feast : Culinary Extinction and the Future of Food by Lenore NewmanA rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.
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The Lives of Bees : The Untold Story of the Honey Bee in the Wild by Thomas D. Seeley"The Cornell University professor and author of ""The Wisdom of the Hive"" draws on recent biology investigations and the principles of natural selection to reveal how the behaviors, social life and survival strategies of wild honeybees offer vital lessons for saving the world's human-managed bee colonies."
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Food photography : from snapshots to great shots by Nicole S. YoungDescribes the techniques of effective food photography, covering such topics as equipment, lighting, styling, props, framing, composition, and image processing with Photoshop.
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Top food blogs from around the world. Includes 60 recipes.
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WordPress : the missing manual : the book that should have been in the box by Matthew MacDonaldA guide to WordPress provides bloggers with everything they need to know to build, design, manage, and customize their blogs, including step-by-step coverage of everything from installation and security to publishing and customization, as well as themes,widgets, and plug-ins.
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Coming to my senses : the making of a counterculture cook by Alice WatersThe award-winning executive chef of Chez Panisse in California presents the story of her tumultuous culinary journey, describing her efforts to promote distinctive flavors in a time of uniform convenience foods, her achievements within the bohemian 1960s cultural circuit and her ongoing reflections as the head of one of the world's most influential restaurants.
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The omnivore's dilemma : a natural history of four meals by Michael PollanAn ecological and anthropological study of eating offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of everyday consumers to protect their health and the environment. By the author of The Botany of Desire. 125,000 first printing.
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Wild fermentation : the flavor, nutrition, and craft of live-culture foods by Sandor Ellix KatzDescribes the benefits, worldwide traditions, and science of fermented foods, and provides recipes for such fare as brined garlic, ginger beer, tzatsiki, challah, tempeh, and apple cider vinegar.
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Under the table : a Dorothy Parker cocktail guide by Kevin C. Fitzpatrick"Few writers have earned Dorothy Parker's reputation for drinking as much or as hard, and fewer still have achieved her notorious skill at wisecracking wit. Kevin C. Fitzpatrick, president of the Dorothy Parker Society, gives us an intoxicating new look at the doyenne of the ripping riposte through the lens she most preferred: the bottom of a glass. A bar book for Parker enthusiasts and literary tipplers alike, Under the Table offers a unique take on Parker, the infamous Algonquin Round Table, and the Jazz Age by profiling and celebrating the drinks that she, her bitter friends, and sweetest enemies enjoyed and discussed. Each entry of this delicious compendium offers a fascinating and lively background of a period cocktail, its ingredients, and the characters associated with it. The book also features a special selection of twenty-first century speakeasy-style recipes from top mixologists from across the country. A complete recipe with detailed instructions forms the centerpiece of each entry, and topping it off are illuminating excerpts from Parker's poems, stories, and other writings that will allow you to enjoy her world from the speakeasies of New York City to the watering holes of Hollywood"
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