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The Drunken Botanist: The Plants That Create the World's Great Drinks
Amy Stewart · back to the book
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24 books with the same feel
Include books by the same authorAnimal, Vegetable, Miracle: A Year of Food Life
Barbara Kingsolver, Steven L. Hopp, Camille Kingsolver · 384 pages
Bestselling author Barbara Kingsolver returns with her first nonfiction narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat."As the U.S. population made an unprecedented mad dash for the Sun Belt, one carload of us paddled against the tide, heading for the Promised Land where water falls from the sky and green stuff grows all around. We were about to begi
The Omnivore's Dilemma: A Natural History of Four Meals
Michael Pollan · 450 pages
What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't—which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee · 684 pages
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth
Banana: The Fate of the Fruit That Changed the World
Dan Koeppel · 281 pages
A gripping biological detective story that uncovers the myth, mystery, and endangered fate of the world's most humble fruitTo most people, a banana is a banana: a simple yellow fruit. Americans eat more bananas than apples and oranges combined. In others parts of the world, bananas are what keep millions of people alive. But for all its ubiquity, the banana is surprisingly mysterious; nobody knows
The Hidden Life of Trees: What They Feel, How They Communicate – Discoveries from a Secret World
Peter Wohlleben, Susanne Simard · 288 pages
A visually stunning journey into the diversity and wonders of forests. In his international bestseller The Hidden Life of Trees, Peter Wohlleben opened readers' eyes to the amazing processes at work in forests every day. Now this new, breathtakingly illustrated edition brings those wonders to life like never before. With compelling selections from the original book and stunning, large-format photo
What a Plant Knows: The Hidden Senses of Your Garden - and Beyond
Daniel Chamovitz · 224 pages
The Triumph of Seeds: How Grains, Nuts, Kernels, Pulses, and Pips Conquered the Plant Kingdom and Shaped Human History
Thor Hanson · 298 pages
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life: supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and pepper drove the Age of Discovery, coffee beans fueled the Enlightenment and cottonseed sparked the Industrial Revolution. Seeds are fundamental objects of beauty, e
Mycophilia: Revelations from the Weird World of Mushrooms
Eugenia Bone · 358 pages
The True History of Chocolate
Sophie D. Coe, Michael D. Coe · 280 pages
"The food of the gods": Delicious indulgence or cause of migraines? Aphrodisiac or medicinal tonic? Religious symbol or Mesoamerican currency? This tale of one of the world's favorite foods draws upon botany, archaeology, socioeconomics and culinary history to present for the first time a complete and accurate history of chocolate. The story begins some 3000 years ago in the jungles of lowland Mex
Kitchen Confidential: Adventures in the Culinary Underbelly
Anthony Bourdain · 320 pages
A celebrity chef shares anecdotes of his experience in the restaurant industry, and of his journey from dishwasher to a position of fame in the food industry.
The Gallery of Regrettable Food
James Lileks · 192 pages
A collection of photographs, illustrations, food ads, recipes, and culinary miscellany from classic American cookbooks of the 1940s, 1950s, and 1960s presents an array of the "best of the worst" dishes from the period.
The Magic School Bus Plants Seeds: A Book About How Living Things Grow
Bruce Degen · 32 pages
Happy Snacking, Don't Die!: Foraging and Vegan Recipes with Black Forager (A Cookbook)
Alexis Nikole Nelson · 272 pages
America the Edible: A Hungry History, From Sea to Dining Sea
Adam Richman · 271 pages
"The host of Travel Channel's most popular show explains how iconic American foods have captured our culinary imaginations. You won't look at a bagel the same way again! In America the Edible, Travel Channel host Adam Richman tackles the ins and outs of American cuisine, demonstrating his own unique brand of culinary anthropology. Believing that regional cuisine reveals far more than just our tas
How to Cook a Wolf
M.F.K. Fisher · 261 pages
From Amazon: Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experimen
My Life in France
Julia Child, Alex Prud'Homme · 344 pages
Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the coun
On the Noodle Road: From Beijing to Rome, with Love and Pasta
Jen Lin-Liu · 398 pages
Bread, Wine, Chocolate: The Slow Loss of Foods We Love
Simran Sethi · 350 pages
"Bread, Wine, and Chocolate, part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Award-winning journalist Simran Sethi travels from wild coffee forests in Ethiopian to
Sushi and Beyond: One Family's Remarkable Journey Through the Greatest Food Nation on Earth
Michael Booth
In the Devil's Garden: A Sinful History of Forbidden Food
Stewart Lee Allen · 331 pages
Among the foods thought to encourage lust, the love apple (now known as the tomato), wormed its way over pastas and into catsup. The morality of this fruit was questioned due to its similarity to a plant called the mandrake, which medieval people believed carried demonic spirits (Joan of Arc's alleged possession of a mandrake root was one of the crimes that sent her to the stake). The sin of sloth
The Tenth Muse: My Life in Food
Judith Jones · 297 pages
From the legendary editor who helped shape modern cookbook publishing-one of the food world's most admired figures-comes this evocative and inspiring memoir. Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing a