Ancient Heritage Cookies: Gluten-Free, Whole-Grain, and Nut-Flour Treats

Luane Kohnke (Pelican Publishing Company, Inc.)

Deeply rooted in ancient civilizations, and part of mankind’s history for thousands of years, ancient and whole-grain flours have been rediscovered as healthier alternatives to all-purpose flour. This book features 50 recipes that focus exclusively on whole-grain, ancient-grain, and nut flours. Each chapter includes a brief history of the featured grains and a beautifully illustrated map. Thirteen of the recipes are gluten-free and two are vegan.

Butter: A Rich History

Butter: A Rich History (Algonquin Books) by Elaine Khosrova. Butter explores the history of butter. That delicious staple we so often take for granted is not merely a stick tucked into our refrigerator door. It’s a culinary catalyst, an agent of change, a gastronomic linchpin. An award-winning food writer and former pastry chef, Khosrova serves up an account that’s as rich, textured, and culturally relevant as butter itself. From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food. Khosrova details its surprisingly vital role in history, politics, economics, nutrition, even spirituality and art. From its humble agrarian origins to its present-day artisanal glory, butter weaves a fascinating story, and Khosrova has travelled across three continents to tell it. She also includes the essential collection of carefully developed core butter recipes, from beurre manié and croissants to pâte brisée and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home. The book also lists a wide variety of recommended butters.

Eat, Live, Love, Die: Selected Essays

Eat, Live, Love, Die: Selected Essays (Counterpoint Press) by Betty Fussell. From hundreds of essays published over the last half century, Fussell has selected 42 to voice her personal obsession with food as the key to what matters to us most on our shared journey toward death. With an introduction by Alice Waters.

Edible Flowers: A Global History

Edible Flowers: A Global History (Reaktion Books) by Constance L. Kirker and her sister, Mary Newman. Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Greek, Roman, Persian, Ottoman, Mayan, Chinese, and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, chefs and adventurous cooks are increasingly using flowers in innovative ways. Edible Flowers: A Global History is the fascinating story of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts, and drinks. With 60 illustrations, 45 in color, the book is as beautiful as any flower.

A Square Meal: A Culinary History of the Great Depression

A Square Meal: A Culinary History of the Great Depression (HarperCollins) by Andrew Coe and Jane Ziegelman. This volume looks at the Great Depression through the prism of food, covering everything from recipes for liver loaf to starvation and the Washington policy debates over feeding the hungry. The authors show how the Depression decade helped bring an end to 19th-century patterns of eating, particularly in rural America, and usher in the modern food world in which we now live.”