We Are What We Eat: A Slow Food Manifesto
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats
In We Are What We Eat , Alice Waters urges us to take up t…
If you like book We Are What We Eat: A Slow Food Manifesto here is the list of books you may also like
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Animal, Vegetable, Miracle: A Year of Food Life
An edition celebrating the 10th anniversary of Barbara Kingsolver's New York Times bestseller, which describes her family's adventure as they move to a farm in southern Appalachia and realign their li…
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The Third Plate: Field Notes on the Future of Food
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 th…
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Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book
From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how…
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Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventi…
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An Everlasting Meal: Cooking with Economy and Grace
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf — written in 1942 during wartime shortages— An Everlasting Meal shows that cooking is the path to better eating.
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Through the insig… -
Be Ready When the Luck Happens
In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal…
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Cooked: A Natural History of Transformation
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transf…
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A Bold Return to Giving a Damn: One Farm, Six Generations, and the Future of Food
"If I could have one wish it is that every eater in America would read this book." —Ruth Reichl
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From a pioneer of the regenerative agriculture movement, a memoir-meets-manifesto on betting the farm on … -
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In the Kitchen: Essays on Food and Life
I learned that before entering the kitchen, I must get the measure of its hold over me.’
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Food can embody our personal history as well as wider cultural histories. But what are the stories we tell ourse… -
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Second Nature: A Gardener's Education
In his articles and in best-selling books such as The Botany of Desire, Michael Pollan has established himself as one of our most important and beloved writers on modern man's place in the natural wor…
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Old-Fashioned on Purpose: Cultivating a Slower, More Joyful Life
"In a world where so many of us are craving a life of simplicity and meaning, Old-Fashioned on Purpose gives you the roadmap to rediscovering what really matters." —Hal Elrod, bestselling author of Th…
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The Serviceberry: Abundance and Reciprocity in the Natural World
From the #1 New York Times bestselling author of Braiding Sweetgrass, a bold and inspiring vision for how to orient our lives around gratitude, reciprocity, and community, based on the lessons of the…
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Save Me the Plums: My Gourmet Memoir
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the firs…
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Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves
An engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our ent…
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