Home, Garden, and DIY
Available as an eBookWhat it is: 60 easily digestible, whimsically illustrated essays that examine the way we shop, cook, and eat by a food and health writer who studied with Michael Pollan and who wants you to ask about your food: "Is it good for me? Is it good for others? Is it good for the planet?"
Topics include: curtailing food waste; buying organic or not; which eggs are best; food labels; avoiding plastics.
Did you know? About 30% of the world's food is never eaten.
Attracting Birds and Butterflies: How to Plant a Backyard Habitat to Attract Winged Wildlife by Barbara EllisWhat it is: a down-to-earth manual for making your garden more hospitable for songbirds, hummingbirds, and butterflies, detailing the plants, bushes, vines, and trees they prefer. Plus, there's information on water access and nesting areas as well as profiles of your future winged friends.
Don't miss: the "tips for success" sections; the inspiring color photos.
Mending Life: A Handbook for Repairing Clothes and Hearts by Nina and Sonya MontenegroWhat it is: a playful yet practical guide to repairing clothes and fabrics that eschews a throwaway mindset for one that finds purpose in fixing.
What's inside: clear, step-by-step directions for basic mending techniques like patching and darning, as well as some advanced repairs; thoughtful quotes and musings on sustainability; charming illustrations.
Available as an eBookWhat's inside: an ode to Sunday suppers and the joys of gathering with groups large and small, plus 200 unfussy recipes, including variations on classic dishes, by The New York Times food editor Sam Sifton.
Recipes include: Roast Chicken; Beef Stew; Spaghetti with Butter and Swiss Cheese; Fresh Maple Ham; Texas Chili; Gumbo; Cuban-Style Black Beans; Split Pea Soup; Tomato Salad; Corn Bread; Apple Pie.
Don't miss: information on outfitting your kitchen and pantry; a basic how-to on setting the table.
Cool Beans: 125 Recipes for the World's Most Versatile Plant-Based Protein by Joe YonanWhat it is: an informative celebration of beans that conversationally covers a wide-range of topics (varieties, cooking methods, storage, sources, etc.), plus 125 vegetarian recipes, by the James Beard Award-winning food editor of The Washington Post.
Recipes include: Roasted Fava Bean Crisps; White Bean Tabbouleh; Smoked Tofu and Navy Bean Salad; Black-Eyed Pea Burger; Black Bean Soup with Masa Dumplings; Yellow Bean and Spinach Dosas; Lentil Meatballs in Tomato Sauce; Chocolate Chickpea Tart.
Vegetables, Vegetables, Vegetables!
Vegetables Unleashed: A Cookbook by José Andrés and Matt GouldingWhat it is: a passionate, entertaining homage to vegetables that includes mini-essays on making stock, pantry essentials, food waste, and more, plus a wide variety of tempting (and mostly vegetarian) recipes.
Recipes include: Miso-Roasted Asparagus; Tomato Tart; Gazpacho; Mushroom Ramen; Mom's Lentil Stew; Vegetable Steaks; Citrus Sodas.
Author buzz: José Andrés is an energetic, world-renowned Spanish American chef, restaurateur, humanitarian, and recent TIME cover star who can often be found feeding people hot food in times of crisis.
The Kitchen Garden: A Month-by-Month Guide to Growing Your Own Fruits and Vegetables by Alan BuckinghamWhat it is: a photo-rich, month-to-month guide of what to do when.
What's inside: tips for prepping, planting, harvesting, and pruning; profiles of various fruits and vegetables to assist your garden planning; troubleshooting advice for dealing with problems and pests.
Don't miss: details on assessing your garden site plus information on plot layouts and bed systems.
The Speedy Vegetable Garden by Mark Diacono and Lia LeendertzWhat it is: a clear how-to guide for growing 50 plants perfect for quick or early harvesting, including veggies, microgreens, and edible flowers.
Don't miss: simple, quick recipes that showcase your harvest; tantalizing color photographs.
Who it's for: ideal for kitchen gardeners, families with kids, or anyone angling for the shortest possible time between plant and plate.
Six Seasons: A New Way with Vegetables by Joshua McFadden with Martha HolmbergWhat it is: the creative James Beard Award-winning first book by chef and former farmer Joshua McFadden.
What's inside: info about larder basics, pickling (hot and cold), and go-to recipes (including compound butters, dips, vinaigrettes, and sauces); 225 seasonally arranged (spring, early summer, midsummer, late summer, fall, winter) main recipes that highlight vegetables.
Recipes include: Carbonara with English Peas; Rainbow Chard with Garlic and Jalapeño; Beet Slaw with Pistachios and Raisins; Kale and Mushroom Lasagna; Carrot Pie in a Pecan Crust.
Vegetables Love Flowers: Companion Planting for Beauty and Bounty by Lisa Mason ZieglerWhat's inside: chatty details about the author's journey to understanding the benefits of using flowers -- and nature in general -- to improve and simplify vegetable gardens (bonus: no more pesticides); the ways readers can do the same; tips on cutting gardens; vibrant color photos.
Don't miss: pictorial garden bed plans that note different plantings for each season; information on pollinators and beneficial insects.
A classic combination: Flowers and vegetables have been grown together for centuries.
Contact your librarian for more great books!
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