What would the world be like if there were no more fish? It’s a possibility based on current fishing practices laid out in the excellent, if devastating book The End of the Line: How Overfishing is Changing the World and What We Eat by British journalist Charles Clover … [Read more...] about The End of the Line
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More-With-Less
More-with-Less (Herald Press, 1976, 2000) is a simple classic cookbook that you may never heard of, but if you’re concerned about making wholesome food economically, it’s one to check out. First written in 1976 by Doris Janzen Longacre in association with the Mennonite Central … [Read more...] about More-With-Less
Something From the Oven
A blend of culinary history and pop culture, Something from the Oven: Reinventing Dinner in the 1950s America (Penguin, 2004) by Laura Shapiro tells the starling, yet fascinating history of many foods that now line the center aisles of super markets. With great research and quiet … [Read more...] about Something From the Oven
The Daily Soup Cookbook, 500 Soups
Soup is arguably one of the oldest foods. It’s comforting, easy to digest and straightforward to make. My mother makes soup once a week to use up leftovers, a habit that she developed 40-something years ago. But the open canvas that soup can be anything can be incredibly daunting … [Read more...] about The Daily Soup Cookbook, 500 Soups
Visual Food Encyclopedia
Exactly how are you supposed to unlock the mystery of the mango or develop ability to acquire the perfect artichoke without being able to identify one in the market? How do you select first thatturnip, or roast an oyster? Adapted from Dictionnaire Encyclopedique Des Aliments by … [Read more...] about Visual Food Encyclopedia
