Category: Books

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 transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.

Just glance at the magazine shelves or the menu of your favorite restaurant and you will see that Americans are eating more fish than ever before, from sushi to ceveche to the classic tuna sandwich. Fish are healthy, fashionable, increasingly expensive, and consumed with a clearer conscience than meat. But can this continue? As journalist Charles Clover shows in his global exploration of the destruction caused by overfishing, we have inflicted a crisis on the oceans in a single human lifetime greater than any yet caused by pollution. High-tech fishermen are trashing whole ecosystems, wrecking economies, and impoverishing the lives of people in poor countries – all to put fish on our plates.

When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown’s recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later.

One of the most visible consequences of our society’s breakneck level of production and consumption is the increasing amount of land designated as landfill and other waste disposal and processing sites. Often located in marginal areas or adjacent to politically and economically dispossessed communities, these places are usually ignored by mainstream society, as is the garbage that fills them. Even with the greater awareness of the problems of waste disposal inspired by recycling programs and anti-littering ads, we would much rather take the garbage out than think about where its going.

All of us involved in the cultivation of plants–from the backyard gardener to the largest farmer–need to help regenerate a “living soil,” for only in the diversity of the soil and its creatures can we ensure the long-term health of ourselves and our environment. The Soul of Soil offers everyone a basic understanding of what soil is and what we can do to improve our own patch of it. Seen in this light, this practical handbook will be an inspiration as well.

Lowenfels and Lewis describe the activities of the organisms that make up the soil food web and explain how to cultivate the life of the soil. This text offers an accessible guide for gardeners who want to grow healthy, vigorous plants without resorting to chemicals.

How do population, water, energy, food, and climate issues impact one another? What can we do to address one problem without making the others worse? The Post Carbon Reader features essays by some of the world’s most provocative thinkers on the key issues shaping our new century, from renewable energy and urban agriculture to social justice and community resilience.

In his insightful new book, Holy Shit, Managing Manure To Save Mankind, contrary farmer Gene Logsdon provides the inside story of manure – our greatest, yet most misunderstood, natural resource. Gene Logsdon does not mince words. This fresh, fascinating, and entertaining look at an earthy, but absolutely crucial, subject, is a small gem and is destined to become a classic of our agricultural literature.