A sneak peek at the garden unit cookbook shelf!
There are many, many pages and recipes that lie on this shelf. We have family recipes that have been passed down from generation to generation, as well as cookbooks that are splattered with ingredients past. Each page has served us well.
Though the internet has such a grande selection of recipes, we tend to trust the tried-and-true recipes that are in books and from friends and family. Such an approach has allowed us to continue having a more personal relationship with our foods. I can only hope that in sharing a small selection of what we have used, your food experience may be a little bit more wonderful.
Here are some of our favorites (in no particular order!)
The Joy of Eating Natural Foods by Agnes Toms
This cookbook is just a delight. Written originally in 1962, it has just about anything you could want to make. From appetizers to dessert, each recipe was made with nutrition in mind. And not to worry! It is delicious and nutritious.
Earth to Table by Jeff Crump and Bettina Schormann
Earth to Table is a relatively new addition to our book collection. This cookbook is lined with beautiful recipes and beautiful images to go along. Also, it is organized into seasons, which is quite helpful when eating from the land. These are recipes to help us eat the way nature intended us to!
The Joy of Cooking
What is a cookbook collection without this classic? I have been cooking from this book since I could barely see over the counter top. My grandma to my mother to me, this cookbook has been an integral part of my food life. The Joy of Cooking has well written instructions and information about most everything in the kitchen.
Mother Earth's Hassle-free Vegetable Cookbook By Joel Rapp
I received this cookbook as a birthday gift several years back, and I couldn't be happier. The recipes are simple in nature, and the cookbook is organized by vegetable. Have a bunch of cabbage and don't know what to do with it? Not to worry, this cookbook has recipes for you!
Stalking the Wild Asparagus By Euell Gibbons
When it comes to foraging for food from the land, Euell Gibbons is the your man. Gibbons brought foraging to the general public in the 60s, before many others were talking about it. Foraging has gained much popularity in recent years! His genuine approach to writing makes this book a breeze to read; and you would never believe how many edibles are in your back yard.
The Vegetarian Epicure By Anna Thomas
What a wonderful collection of vegetarian dishes. This cookbook has recipes from many different cultures, that make vegetarian eating a delight. Also, it is encouraging to know that Anna Thomas wrote this book as a college student! While studying film at UCLA, she funded part of her tuition by writing this book, and sharing her passion for healthy, delicious vegetarian cuisine.
Wild Fermentation By Sandor Ellix Katz
Recently, my dearest friends Becky and Carlo gifted this book to me; and just in time! Wild Fermentation has everything you need to know about live-culture foods including sprouts, yogurt, cheese, sauerkraut and the like. Recently, as I have written about throughout this blog, I have found interest in live-culture foods and fermentation. Without this book, I would probably still be struggling to harness the power of live-cultures! A work in progress, none-the-less.
Potluck Cookery By Beverly Pepper
Beverly Pepper wrote this book in 1955, as a mother and housewife seeking to reduce the waste and redundancy in her kitchen. By using leftover foods from meals before and basic ingredients that most homes have on hand, Pepper creates delicious solutions to boring foods! Rather than tossing leftovers, she has found many solutions to making each dinner delicious, effortlessly.
More-with-Less By Doris Janzen Longacre
Last, but certainly not least, is the More-with-Less cookbook. This is the first book I turn to, when facing cooking-block. The More-with-Less cookbook has a recipe for nearly everything. And what makes it even better, is that each recipe is simple and approachable, allowing it usable for cooks of every skill level. The ingredients are simple and humble, as the cookbook seeks to raise awareness of simple living and simple eating. Such beautiful recipes from such simple ingredients remind me that delicious meals don't have to be a luxury, but rather can be enjoyed and shared with all.
