I’ve been building a real food bookshelf for years. Probably the first two books were ones my mom had when during the summer I first considered myself a gardener some 26 years ago: Carol Hupping’s “Stocking Up” and “Rodale’s Garden Answers.” Since then I’ve purchased additional practical books: from Seed Saver Exchange’s “The Seed Garden” to to Sandor Elilix Katz’s “The Art of Fermentation,” from Marion Nestle’s “What to Eat” to Harold McGee’s “On Food and Cooking.’
I also have a healthy batch of books critical of the current food system — half of which are by Wendell Berry. But I also have “A Bone to Pick” by Mark Bittman and Bill McKibben’s “Deep Economy,” to name just two.
And then there are the books I have on people recounting their immersion in becoming producers of real food, from Lucie B. Amundsen’s “Locally Laid” to Kristin Kimball’s “The Dirty Life.”
But enough about my collection. “What’s on Your Real Food Bookshelf?”