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Ecology, Slow Food & Locavore

See also: Growing, Gardening & Farming.

Fair Food
Oran B. Hesterman
This highly acclaimed book, endorsed by Robert F. Kennedy Jr., Senator Debbie Stabenow and Alice Waters, is a political and well researched manifesto for creating a new and more practical food system for contemporary society and for the future. Softcover, 310 pp. $17.50.


The Locavore's Dilemma
Pierre Derochers & Hiroko Shimzu
Pierre Desrochers and Hiroko Shimzu wish to tell Locavores around the world to open their eyes to the bigger picture. The Locavore's Dilemma is a thoroughly researched and elegantly written book on the long term effects of resorting strictly to local markets and tearing the fabric of global trade. They state the positives and negatives of the Locavore movement, providing a wealth of research and information on how global eating and buying is actually better for our world today. Hardcover, 256 pp. $30.00.


The Good Food RevolutionThe Good Food Revolution

Will Allen
The Good Food Revolutiion traces the development of Grow Power, an urban farming operation which has spread to 7 states growing fresh produce in inner cities communities, weaning neighbourhoods off fast foods. Founder Will Allen's story traces his family's sharecropper roots in the South through migration to the North and hope for a better life. After a pro basketball career and executive positions with KFC and Proctor & Gamble, Allen returned to those agricultural roots to improve inner city lives. Hardcover, 256 pp. $27.50.


Everything Under the SunEverything Under the Sun
David Suzuki & Ian Hanington
Subtitled Toward a Brighter Future on a Small Blue Planet, Everything Under the Sun examines the many ways in which the planet's environmental issues overlap. The authors suggest that the will rather than the way to solve these problems may be lacking. Softcover, 278 pp. $24.95.


American TerroirAmerican Terroir
Rowan Jacobsen
Terroir came in to common usage as a determinant of the taste of wine. Now as the interest in locally grown produce increases, this term is increasingly used to explain the reasons why fruits and vegetables grown in different areas vary so much in flavor. A mix of science, travelogue, and recipes, this book will another dimension to locavore eating. Softcover, 272 pp. $17.00.


Fair Trade: a Human JourneyFair Trade: a Human Journey

Eric St-Pierre
Organized by 14 fair trade sectors--everything from crafts to shea butter, this book presents the issues and problems in the manufacture of items taken for granted in the developed world. Through haunting photographs we meet the people who are fighting for a fairer world for themselves while supplying the rest of us with the things that ease our lives. Hardcover, 236 pp. $35.00.


More-With-LessMore-With-Less

Dorie Janzen Longacre
The 25th Anniversary Edition of this classic kitchen staple has enough information and guidance for you to understand and even intuit ingredients and recipes. Learn to be sustainable and sensible with your food with More-With-Less! Binder, 328 pp.


Aquaponic GardeningAquaponic Gardening

Sylvia Bernstein
Step-by-step instructions on how to grow plants and raise fish in the same areas for a truly unique and rewarding experience. Tips on ecosystem balance and organization assist the amateur gardener while still enhancing the prowess of the greener (and wetter) thumbs out there. Softcover, 256 pp. $29.95.


The Ginger Pig Meat BookThe Ginger Pig Meat Book

Possibly the best cookbook to ever integrate the farming lifestyle into the mind of the diner, recipes are divided into monthly chapters. Accompanying each chapter is a journal entry describing first-hand what is happening on the farm at that time of the year. Fantastic visual instructions precede the recipes, guiding the reader hand towards properly fabricating and butchering common meats. Hardcover, 335 pp. $49.95.


Harvest to Heat Harvest to Heat

Darryl Estrine and Kelly Kochendorfer
This is a book celebrating chefs and the farmers who supply them, where have we heard that before?! The chefs don't necessarily take centre stage here, beyond their recipes of course; instead of talking about themselves they put their farmers & suppliers first. A beautifully photographed book with recipes that although not ground breaking are worthy of trying from some of America's more creative chefs. Hardcover, 296 pp. $40.00.


The Wild TableThe Wild Table

Connie Green & Sarah Scott
Connie Green finally steps into the spotlight after years of foraging ingredients for such restaurants as The French Laundry, Bouchon and Alinea. Here she provides recipes to use with her foraged wares. Recipes are split up by main ingredient, beginning with an outline of what the ingredient is, and how it is foraged for. Recipes are simple, but complex in flavor. Do not be discouraged if foraged product is unavailable; recipes work excellently with more cultivated ingredients as well. Hardcover, 343 pp. $50.00.


Eating LocalEating Local

Janet Fletcher
A colourful collection of one hundred and fifty recipes that make the most of American produce as it becomes seasonally available, "Eating Local" is inspired by and aims to support the small farmers who work to make the locavore movement possible. Ten featurettes, interspersed amongst the recipes, capture the stories of ten of America's best small farmers. A useful feature of the book is its organization of the recipes alphabetically by main ingredient, within three broad categories - vegetables, fruits, and poultry, meat, and eggs. Hardcover, 304 pp. $43.00.


Sustainably DeliciousSustainably Delicious
Michel Nischan
What does it mean to live sustainably? How does this affect the food we produce, purchase, prepare, and consume? Chef Michel Nischan explores the answers to these questions in an unassuming fashion and encourages even small changes in our journey toward sustainability. Some of the ingredients may be more challenging to unearth, depending on your locale, but the recipes themselves are straightforward and beautifully presented. Hardcover, 238 pp. $44.50.


In the Green KitchenIn the Green Kitchen

Alice Waters
This book harkens to Chez Panisse's simplicity. Alice Waters captures the fundamentals of cooking whilst asking some of her famous chef friends (and sources of inspiration) to contribute their favourite basic kitchen techniques. A great teaching tool full of necessary life skills. Colour photos. Hardcover, 152 pp. $34.00.


Breaking Bread Breaking Bread
Lynne Christy Anderson
This book examines American home cooking from the immigrant perspective. Each chapter of teacher and chef Lynne Christy Anderson offers up the voices and recipes of a vast array of relocated cooks - from Ireland to the Ivory Coast, and everywhere in between. A sensitive, fascinating and delicious exploration. Hardcover, 282 pp. $26.95.


LocavoreCanadianLocavore

Sarah Elton
Food-columnist for CBC's "Here & Now" and Toronto-based blogger (www.thelocavore.ca), Sarah Elton has compiled a cross-country collection on the state of Canadian food. From small family farms in New Brunswick, to the forerunning local-food movement in Vancouver, Sarah Elton uncovers the culture and importance of eating close-to-home. Hardcover, 240 pp. $29.99.


The Pleasures of Slow FoodThe Pleasures of Slow Food

Corby Kummer
From Corby Kummer, senior editor at the Atlantic Monthly and one of America's best food writers, comes this book championing the Slow Food movement and the producers and artisans involved in it. Kummer begins by explaining exactly what Slow Food is and how it works, before profiling artisinal producers such as Vermont cheesemakers, and Canadian winemaker Karl Kaiser, and then offering recipes from slow food artisinal producers. Colour photos. Softcover, 175 pp. $25.95. Watch the CBS TV video.


The Edible City	CanadianThe Edible City

Edited by Christina Palassio & Alana Wilcox
Illustratively subtitled Toronto’s food from farm to fork, this book of essays ranges the gamut from historical development of food systems to the development of multicultural food customs to home gardening. An interesting and thoughtful collection from a wide range of Toronto writers, the book brings the focus to food as a part of Toronto’s structure, rather than a neglected necessity. Paperback, 309 pp. $24.95.

HomesteadingHomesteading
Abagail R. Gehring
If you are dreaming about packing in the day job and moving to a small holding in the countryside, this could be just the book to get you started. Homesteading deals with everything you need to know about self-sufficiency, from gardening and a backyard farm, to preserving and foraging, using alternative methods of energy and building structures like smokehouses and root cellars. There are also sections on crafts and well being, and plenty of illustrative colour photos. Hardcover, 456 pp. $29.95.


HybridHybrid

Noel Kingsbury
Horticulturist and author of several books concerning gardening Noel Kingsbury here examines the history of plane breeding, from the birth of agriculture to the present day. Kingsbury illustrates how through plant science and breeding humans were able to take evolution into their own hands in order to promote self survival, and also how the breeding of plants often has a political aspect.No photos or pictures. Hardcover, 493 pp. $36.95.


Earth to TableCanadianEarth to Table

Jeff Crump & Bettina Schormann
Proponents of both the Slow Food movement and of local food, Jeff Crump and Bettina Schormann the executive chef and pastry chef, respectively, at the Ancaster Old Mill present both blueprint and inspiration for supporting local farmers. Arranged by season, the how-tos, international chef profiles, spotlights, and recipes all demonstrate the pleasures to be found in eating locally. Edward Pond’s spectacular photographs complete a beautiful “must-have” for farmer market enthusiasts. Hardcover, 362 pp. $45.00. Watch the CBS video.


Clean Food Clean Food
Terry Walters
Terry Walters vision of “clean” food is one in which the food source is close to the eater thus creating a low-carbon footprint. Although the word vegan does not appear, the recipes are egg-, dairy-, and meat-free. Even if you do not wish to live a totally vegetarian life, it is a great book for those who wish to have more grains in their diet, or who are trying to use up the produce that seduced them in a farmer’s market. No illustrations. Hardcover, 290 pp. $35.00.


Self Sufficiency: Household CleaningSelf Sufficiency: Household Cleaning
Rachelle Strauss
As part of a series of books concerned with self sufficiency (other titles include home brewing and preserving) the Self Sufficiency guide to household cleaning aims to help you rely less on chemical cleaning products and take a more DIY approach. It contains information on toxic and green ingredients; how to identify them, where to buy them, and how to use them. There are sections on cleaning in the kitchen, laundry room, bathroom, bedroom and living room, and helpful information and hints throughout. No photographs but plenty of colour illustrations. Hardcover, 128 pp. $16.95.


Starting & Running Your Own Small Farm BusinessStarting & Running Your Own Small Farm Business
Sarah Beth Aubrey
From developing a business plan to searching for financial assistance to product pricing, here is a blueprint for would-be farmers. As this is an American publication, the financial assistance section will not be so useful for Canadians. However the less specific advice is still worthwhile. Black and white photos. Softcover, 175 pp. $26.95.


Back to Basics
Third Edition
Edited by Abigail Gehring
In this time of back to the land, raising livestock, planting fruit trees, root cellars, (yes we have books on that too!) this book has seen a surge in new found interest. Whilst some chapters may harken back to days of no electricity eg Energy from Wood, Water, Wind and Sun, there are practical chapters on Raising Your Own Vegetables, Fruit and Livestock; Enjoying Your Harvest Year Round. The more whimsical chapters make for wistful reading Patchwork Quilting, Rope and Twine, Broommkaing. A great resource for those wanting to do more with less. Hardcover, 456 pp. $33.95.


Salumi The Acorn House Cookbook

Arthur Potts Dawson
Working with Jamie Oliver a decade ago at the River Café, Arthur Potts Dawson was already a committed environmentalist. Since then he co-founded Eat Green which has created several “sustainably-aware” restaurants. Leading his readers through the seasons, the author covers every aspect of getting produce from the earth to the table from creating compost to washing up after the meal with appealing and unusual recipes in between. No photos. Hardcover, 288 pp. $39.95.


"We have the power to turn that daily school lunch from an afterthought into a joyous education, a way of caring for our health, our environment, and our community." Best known as the Chef of Chez Panisse, Alice Waters has brought her passion for sustainable eating to children. Over a decade ago she worked with a local school and turned an abandoned patch of soil into an edible schoolyard. The students contribute daily to the production and maintanence of the garden. In Edible Schoolyard, Waters explains her desire and journey as she transformed a neglected school in one of the poorest public systems into a place students could feel pride in.Edible Schoolyard: A Universal Idea

Alice Waters
"We have the power to turn that daily school lunch from an afterthought into a joyous education, a way of caring for our health, our environment, and our community."
Best known as the Chef of Chez Panisse, Alice Waters has brought her passion for sustainable eating to children. Over a decade ago she worked with a local school and turned an abandoned patch of soil into an edible schoolyard. The students contribute daily to the production and maintanence of the garden. In Edible Schoolyard, Waters explains her desire and journey as she transformed a neglected school in one of the poorest public systems into a place students could feel pride in. Hardcover, 79 pp. $32.50.


First Buy a FieldFirst Buy a Field: The Realist's Guide to Self-Sufficiency
Rosamund Young
Wouldn't it be nice if we could make all our meals with home-grown ingredients? This may not be realistic since many of us don't have the luxury to purchase a chemical-free field in the country. We can start with enjoying Rosamund's tounge-in-cheek directions to farming life, and helpful her helpful tips to incorporate" back-to-basics" into our lives. From simple soups to curing bacon this book entertains foodies of all levels. Hardcover, 144 pp. $14.50.


Food Matters Food Matters

Mark Bittman
The New York Times food writer (How to Cook Everything ($39.00), How to Cook Everything Vegetarian ($41.99) moves the sustainable or responsible -- eating movement, as envisioned by authors such as Michael Pollan, from theory to practice. Along with the whys of responsible eating, Bittman shows, through suggested menus and 75 recipes, the very practical hows of making the transition to a vegetable-based from a meat-based diet. Hardcover, 352 pp. $28.95.


Come To the Table: The Slow Way of LivingCome To the Table: The Slow Way of Living

Katrina Heron
Alice Waters, a celebrated chef and food activist, introduces a remarkable group of fresh food artisans. Learn first-hand about the back-to-the future small-farm economy that's gaining strength across America. Recreate a range of sumptuous yet simple meals with the farmer's own family recipes. Colour photos. Hardcover, 160 pp. $32.95.

Slow Food Story: Politics and Pleasure Slow Food Story: Politics and Pleasure
Geoff Andrews
The first in-depth study of the fascinating politics of the slow food movement. Geoff Anderws provides an extensive critique of the fast-moving, work-obsessed contemporary culture. Defending "the universal right to pleasure," it promotes food production and consumption based on"good, clean, and fair" local products. Geoff Andrews is the author of Not a Normal Country: Italy After Berlusconi. Softcover, 196 pp. $22.95.


America's Food: What you don't know about what you eatAmerica's Food: What you don't know about what you eat
Harvey Blatt
America's Food describes the production of of all types of food in the United States and the enviromental and health problems associated with each.Once we know the facts about food in America, we can change the things by the choices we make as consumers, as voters, and as ethical human beings. Harvey Blatt, taught geology at the University of Houston and the University of Oklahoma , he now teaches earth sciences at hebrew University of Jerusalem. Hardcover, 336 pp. $29.95.


In Defense of Food In Defense of Food

Michael Pollan
Eat food. Not too much. Mostly plants. These seven provoking words from Michael Pollan will again ignite discussion about what we eat, and challenges the nutrient-by-nutrient approach to eating, called nutritionism. In his new book Pollan helps us understand and challenge the Western diet. To relearn which foods are healthy, moderate our appetites and get us back to eating at the table and not in a car! He argues our personal health cannot be divorced from the health of the food chains of which we are a part. As always Pollan writes with passion, thoughtfulness and a directness that makes this new manifesto must reading, as was The Omnivore's Dilemma. Softcover, 244 pp, $26.50.


The Omnivore's Dilema: A Natural History of Four MealsThe Omnivore's Dilema: A Natural History of Four Meals
Michael Pollan
Pollan, the best selling author of Botany of Desire, poses the question of what we should have for dinner. Should we eat organic? Or perhaps something we hunt, gather or grow ourselves? Or a fast food hamburger? What to do? Pollan follows the food chains of industrial food, organic and food we forage for - from the source to the final meal. Hardcover, 450 pp, $38.00.


Apples to OystersCanadianApples to Oysters
Margaret Webb
A carrot consumed straight out of the ground was the ah-hah moment that initiated a cross Canada tour to find the farmers who are keeping the flavour in our iconic foods. After an introduction to some of the finest seafood, meat, fruits, and vegetables the country has to offer, the journey leads to the farm on which the author grew up. Though not as polemical as some similar books, Webb’s tale is just as impassioned a call to support local farmers. Softcover, 272 pp. $18.00.


Carnivore Chic

Susan Bourette
Listen up, you holier than thou vegetarians! Carnivores are back big time. Forget supermarkets to follow Bourette as she tastes polar in the north and fried ‘ gator in the south. From bush to organic farm, get in touch with your inner hunter-gatherer while discovering what constitutes the finest meat. Hardcover, 217 pp. $35.00.


The Taste of Place The Taste of Place
Amy B. Trubek
An assistant professor in the department of nutrition and food science at the University of Vermont, Amy Trubek takes the concept of terroir beyond wine to demonstrate how taste of place applies to other products and indeed ties together cuisine and culture. Hardcover, 296 pp. $29.85.


The Fight for Fordhall FarmThe Fight for Fordhall Farm

Ben & Charlotte Hollins
The Fight for Fordhall Farm is the inspiring tale of how a young brother and sister saved their Shropshire farm, in the family for seven centuries- from the threat of land developers and the multinationals. With the help of more than 8000 investors they saved their home and livelihood by setting up the not-for-profit Fordhall Community Land Initiative. Supporters include Prince Charles, Sting, and Hugh Fearnley-Whittingstall. Colour photos. HC, 336 pp, $34.95.


The Oldways Table The Oldways Table
K. Dun Gifford & Sara Baer-Sinnott
A culinary think tank, Oldways was founded in 1990 to consider ways in which to combat the growing flood of fast food and the effects of agri-business. Ninety essays from a broad range of contributors Deborah Madison, Steve Jenkins, Julia Della Croce, Elisabeth Luard illustrate what the think tank is all about in a less political way than some similar books. A selection of recipes, many of Mediterranean origin, demonstrate the simplicity of preparation and the intensity of flavour that is the hallmark of oldways cooking. A few drawings but no photos. Hardcover, 272 pp, $41.95.


The 100-Mile Diet CanadianThe 100-Mile Diet
Alisa Smith & J.B. MacKinnon
Imagine going a whole year without olive oil or citrus fruit. In fact , within living memory people who lived in northern areas did do just that. After learning that most ingredients for the North American diet travel 1500 miles from earth to table, Smith and MacKinnon decided to try a year of eating locally. Becoming "celebrities of the blogosphere" in the process, they ate only what was grown within a 100 mile radius of their Vancouver home. This book reveals the pleasures, pitfalls, and environmental implications of the "100- mile diet." Hardcover, 266 pp, $32.95.


Organic, Inc.Organic, Inc.
Samuel Fromartz
The intriguing story of how organic farming became the big business it is today this book chronicles the growing presence of organic food on the national conciousness. More interesting than the history of organic farming is the debate within the organic movement itself over the growing corporate presence in a world where big business is traditionally the enemy. Hardcover, 294 pp. $32.95.


Real FoodReal Food
Nina Planck
The former manager of New York’s Greenmarket system proudly defends real food — eggs, animal fats, grass-fed beef — while exposing the dubious science which has made modern day consumers turn from these foods to the products of agribusiness. Planck reinforces her case with an extensive bibliography, a resources list and a selection of recipes. Hardcover, 343 pp, $31.95.


The Real Food Revival	The Real Food Revival
Sherry Brooks Vinton and Ann Clark Espuelas
Passionate eaters rather than trained food professionals, the authors want to spur a return to food with flavour, to food with a connection between its producers and its consumer. Devoting a chapter to each food group, Vinton and Clark explain what to look for and what to avoid wherever we buy our food, whether in supermarkets or directly from the farmer. Softcover, 288 pp, $22.50.


Slow Food Slow Food
edited by Carlo Petrini
Collected from five years of the Journal of Slow Food International, these essays with their chronicles of artisan cheese makers, micro brewers and farmers battling agri-business on small acreage, give hope that tradition and great flavour will in the end win out over genetic modification and mass production. Deborah Madison and whisky/beer writer Michael Jackson are among the contributors. Paper, 287 pp, $39.95.

How We Eat
Leon Rappoport
This book examines the many contradictions of Americans' relationships with food: food is a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home any longer; the gourmet health food industry is soaring, yet a longtime love affair with fast food endures. Fascinating. Softcove, 224 pp. $19.95.

The Pleasures of Slow Food
Corby Kummer
The long-awaited debut from Kummer tells the history of the Slow Food Movement in passionate detail. This is a gorgeously photographed journey across continents to promote understanding of "how to taste the air and the earth in every bite of cheese and every sip of wine, and how to help keep those tastes alive in the modern world." The Tomato Soup With Poached Egg & Serrano Ham (p. 123) is a fabulous one-pot meal. Hardcover, 174 pp. $60.00.

 

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Last modified January 4, 2013 .