Bookshelf

By Diane Morgan, Antonis Achilleos and Deborah Madison  

Roots: The Definitive Compendium with more than 225 Recipes

By Laura Shapiro

Something from the Oven: Reinventing Food in 1950s America

By Michael Moss

Salt, Sugar, Fat: How the Food Giants Hooked Us

By Forrest Pritchard:

Gaining Ground: A Story of Farmers Markets', Local Food, and Saving the Family Farm

By Wendell Berry:

Bringing it to the Table: On Farming and Food 

The Art of the Commonplace: The Agrarian Essays of Wendell Berry 

It All Turns on Affection: The Jefferson Lecture and Other Essays 

By Michael Pollan:

The Omnivore's Dilemma: A Natural History of Four Meals

In Defense of Food:The Eater's Manifesto

The Botany of Desire: A Plant's-eye View of the World 

Cooked: A Natural History of Transformation

By M.F.K. Fisher

The Art of Eating

Gastronomical Me

How to Eat a Wolf