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The Mushroom Hunters: On the Trail of an Underground America
Langdon Cook · back to the book
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24 books with the same feel
Include books by the same authorHappy Snacking, Don't Die!: Foraging and Vegan Recipes with Black Forager (A Cookbook)
Alexis Nikole Nelson · 272 pages
Eating Wildly: Foraging for Life, Love and the Perfect Meal
Ava Chin · 245 pages
Chin, who writes the "Wild Edibles" column for the New York Times, goes looking for love, blackberries, and wild garlic in this wildly uneven, yet warmly exhilarating memoir. Trekking through Central Park and other urban beaten paths and backyards, Chin leads us on a journey of discovery as she searches for the tender shoots poking through cement cracks and hardy wild plants resisting winter's bit
Mycophilia: Revelations from the Weird World of Mushrooms
Eugenia Bone · 358 pages
Food for Free
Richard Mabey · 256 pages
This new format of a best-selling title provides a portable guide for all those who enjoy what the countryside has to offer. Over 100 plants are listed, fully illustrated and described, together with recipes and other fascinating information about their use throughout the ages. The recipes are listed so that you can plan your foray with a feast in mind. This is the ideal book for both nature-lover
Edible Wild Plants: Wild Foods from Dirt to Plate
John Kallas · 288 pages
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
A Field Guide to Edible Wild Plants: Eastern and Central North America
Lee Allen Peterson · 330 pages
Plenty: One Man, One Woman, and a Raucous Year of Eating Locally
Alisa Smith, J.B. MacKinnon · 272 pages
Noma: Time and Place in Nordic Cuisine
Rene Redzepi · 354 pages
Milk skin with grass -- The perfect storm -- René's diary -- Portrait of a Nordic chef -- Time and place -- The weather recipes -- The raw materials -- Everyone at Noma.
The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)
Robin Mather · 266 pages
"A charming ode (with recipes) to eating well and locally, on $40 dollars per week, from a recently unemployed food-journalism veteran. In 2009, Robin Mather found herself unemployed. She consequently moved to rural Michigan, where she committed to eating three home-cooked, seasonal, and local meals a day. In essays that chronicle a year of her ambitious project, Mather explores the confusion su
Farm City: The Education of an Urban Farmer
Novella Carpenter · 276 pages
Urban and rural collide in this wry, inspiring memoir of a woman who turned a vacant lot in downtown Oakland into a thriving farmNovella Carpenter loves cities—the culture, the crowds, the energy. At the same time, she can’t shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents’ disastrous mi
Animal, 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
Food Not Lawns: How to Turn Your Yard Into a Garden and Your Neighborhood Into a Community
Heather Flores · 344 pages
Tender: Volume I: A Cook and His Vegetable Patch
Nigel Slater · 628 pages
With over 400 recipe ideas from the cook's garden, *Tender* is the definitive guide to vegetables from Britain's finest food writer.
The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm
Terra Brockman · 310 pages
"Week-by-week chronicle of life on an organic farm, with culinary, historical, scientific, and literary reflections and seasonal recipes"--Provided by publisher.
Growing a Farmer
Kurt Timmermeister · 336 pages
A former Seattle urbanite and restaurateur describes the realities of establishing a profitable farm on Vashon Island, his growing awareness of the relationship between food and its sources, and the specifics of making cheese, raising cows, and slaughtering pigs.
American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields
Rowan Jacobsen · 280 pages
"Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local con
The Dirty Life: On Farming, Food, and Love
Kristin Kimball · 276 pages
When Manhattan writer Kristin Kimball arrived to interview an organic farmer called Mark on a Pennsylvanian farm, she was wearing high heels and a crisp white shirt and had been vegetarian for thirteen years. That evening, she found herself helping him to slaughter a pig. By the next morning she was tucking into sizzling homemade sausages drizzled with warm maple syrup, and within a few months she
The Quarter-Acre Farm: How I kept the patio, lost the lawn, and fed my family for a year
Spring Warren · 335 pages
Following Fish: Travels Around the Indian Coast
Samanth Subramanian · 167 pages
The Third Plate: Field Notes on the Future of Food
Dan Barber · 486 pages
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Bar
Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old Macdonald's Farm, Reduce Your Hoofprint, and Still Eat Meat
Catherine Friend · 291 pages
Catherine Friend tackles the carnivore's dilemma, exploring the contradictions, nuances, questions, and bewildering choices facing today's more conscious meat-eaters. The Compassionate Carnivore is "perfect for people who would like to eat meat but have moral, ethical, or health concerns about doing so" (Marion Nestle, What to Eat). Based on her own personal struggle, Friend's original, witty take