Mandatory Reading

This is a list of books that I love and refer to often.

  • The Joy of Cooking. Irma S. Rombauer, Marion Rombauer Becker, & Ethan Becker
  • Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places. “Wildman” Steve Brill with Evelyn Dean.
  • Rodale’s Illustrated Encyclopedia of Herbs. Claire Kowalchik and William H. Hylton (editors)
  • A Field Guide to Edible Wild Plants of Eastern/Central North America. Lee Allen Peterson
  • The Herb Bible. Jennie Harding
  • You Eat What You Are: People Culture and Food Traditions. Thelma Barer-Stein, PhD
  • The Omnivores Delima. Michael Pollen
  • Food in History. Reay Tannahill
  • On Food and Cooking: The Science and Lore of the Kitchen. Harold McGee
  • Ball Blue Book Guide to Preserving
  • Slow Food Nation. Carlo Petrini
  • The Backyard Homestead. Carleen Madigan (editor)
  • Tart and Sweet. Kelly Geary and Jessie Knadler
  • Food in Jars. Marisa McClellan

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