Good Food Resources

Michael Pollan is the author of In Defense of Food: An Eater's Manifesto , winner of the James Beard Award, and The Omnivore’s Dilemma: A Natural History of Four Meals (2006), which was named one of the ten best books of the year by both the New York Times and the Washington Post. It also won the California Book Award, the Northern California Book Award, the James Beard Award for best food writing, and was a finalist for the National Book Critics Circle Award.

For many people, making the change into eating healthier can be a challenge, especially without much knowledge about how to go from eating fast food to lean meats and veggies. Luckily, everyone can get a little help on the web whenever they need guidance on what to cook, how to eat a balanced diet, or even how to lose weight. Here are just a few of the best that anyone trying to eat healthy should bookmark and read regularly.

Since 1973, TEXAS MONTHLY has chronicled life in contemporary Texas, reporting on vital issues such as politics, the environment, industry, and education. As a leisure guide, TEXAS MONTHLY continues to be the indispensable authority on the Texas scene, covering music, the arts, travel, restaurants, museums, and cultural events with its insightful recommendations.

by Sally Fallon with Mary G Enig, PhD

This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper funciton of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Eat food. Not too much. Mostly plants.

by Michael Pollan

Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because most of what we're consuming today is not food, and how we're consuming it -- in the car, in front of the TV, and increasingly alone -- is not really eating. Instead of food, we're consuming "edible foodlike substances" -- no longer the products of nature but of food science.

Norteño Cooking of South Texas

by Melissa Guerra

Texas is home to many cuisines, but the flavors of its southwest region—the arid borderland with Mexico—is where history and landscape have produced some of the most vibrant cooking in North America: authentic Tex-Mex cooking. Melissa Guerra, whose family has ranched in this area for eight generations, is the local authority on the region's culinary heritage, seen in dishes like Faldilla a la Tampiquena (sizzling flank steak with poblano chiles and onions) and Sopa de Fideo (a robust stew featuring vermicelli noodles).