Books for Foodies

Add a Comment

Comment by The Souper on May 15, 2009 at 12:22pm

Looking forward to connecting within this group. Cookbooks are a passion of mine. Have many favorites.

Comment by J. Michael Wheeler on February 4, 2009 at 2:49pm

by J. Michael Wheeler
Mark Bittman: Conscious Eating Tom Ashbrook of On Point (2.2.09) from NPR, interviewed food writer Mark Bittman, food columnist for The New York Times. He writes “The Minimalist” column and the “Bitten” blog and is the author of "How to Cook Everything." Mark Bittman has joined the ranks of foodies with a cause. His cause is nothing less than saving the health of Americans while at the same time saving the planet.

Bittman says that the way Americans eat are killing both themselves and the planet. "Too much meat. Too much junk food. Too big a footprint."

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.

We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.

Listen to Tom Ashbrook interview Mark Bittman: Conscious Eating: Click Here.

---

Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Comment by Taster on June 24, 2008 at 2:35pm

The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe
by Bob Spitz

The education of a barbarian in the temples of haute cuisine.
In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage that left him nearly
destitute, had his heart stolen and broken on the rebound, and sought
salvation the only way he knew how. He fled to Europe, where he
hopscotched among the finest cooking schools in pursuit of his dream.
The urge to cook like a virtuoso, to unravel the mysteries of the
process, had become an obsession.

Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with
gastronomic lore, hands-on cooking instruction, hot-tempered chefs,
local personalities, and a batch of memorable recipes, Spitz's odyssey
recounts the transformation of a professional writer—and lifelong
kitchen amateur—into a world-class cook. 30 illustrations.