Past Book Club Reads

Previous Book Club Selections:

  • The Third Plate: Field Notes On the Future of Food by Dan Barber
  • Best Food Writing 2014, Edited by Holly Hughes
  • The Man Who Changed the Way We Eat: Craig Claiborne and the American Food, Thomas McNamee
  • Anecdotes of Destiny and Ehrengard, Isak Dinesen
  • Day of Honey: A Memoir of Food, Love, and War, Annia Ciezadlo
  • A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg
  • Eating on the Wild Side: The Missing Link to Optimum Health, Jo Robinson
  • Change Comes to Dinner: How Vertical Farmers, Urban Growers, and Other Innovators are Revolutionizing How America Eats, Katherine Gustafson
  • The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorius – and Perplexing – City, David Lebovitz
  • Cooked: A Natural History of Transformation, Michael Pollan
  • Consider the Fork: A History of How We Cook and Eat, Bee Wilson
  • Farm City, Novella Carpenter
  • The Grapes of Wrath, John Steinbeck
  • The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields, and the Dinner Table, by Tracie McMillan
  • Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food, by Carlo Petrini
  • Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms, by Nicolette Hahn Niman
  • Toast, by Nigel Slater
  • The Quarter-Acre Farm: How I Kept the Patio, Lost the Lawn, and Fed My Family for a Year, by Spring
    Warren and Jesse Pruet
  • Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back,
    by Ann Vileisis
  • 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement, by Jane Ziegelman
  • The Dirty Life: A Memoir of Farming, Food, and Love, by Kristin Kimball
  • Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, by Gabrielle Hamilton
  • The Book of Salt, by Monique Truong