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 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.
But enough about my collection. “What’s on Your Real Food Bookshelf?”