Recommended Reading

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).

Taking Control of the Insatiable American Appetite

by David Kessler

Kessler surveys the world of modern industrial food production and distribution as reflected in both restaurants and grocery stores. To his chagrin, he finds that the system foists on the American public foods overloaded with fats, sugars, and salt. Each of these elements, consumed in excess, has been linked to serious long-term health problems.