Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking


Bill Buford - 2020
    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

In the Shadow of Man


Jane Goodall - 1971
    Jane Goodall was a young secretarial school graduate when the legendary Louis Leakey chose her to undertake a landmark study of chimpanzees in the world. This paperback edition contains 80 photographs and in introduction by Stephen Jay Gould.

Dirt: The Erosion of Civilizations


David R. Montgomery - 2007
    It is the root of our existence, supporting our feet, our farms, our cities. This fascinating yet disquieting book finds, however, that we are running out of dirt, and it's no laughing matter. An engaging natural and cultural history of soil that sweeps from ancient civilizations to modern times, Dirt: The Erosion of Civilizations explores the compelling idea that we are—and have long been—using up Earth's soil. Once bare of protective vegetation and exposed to wind and rain, cultivated soils erode bit by bit, slowly enough to be ignored in a single lifetime but fast enough over centuries to limit the lifespan of civilizations. A rich mix of history, archaeology and geology, Dirt traces the role of soil use and abuse in the history of Mesopotamia, Ancient Greece, the Roman Empire, China, European colonialism, Central America, and the American push westward. We see how soil has shaped us and we have shaped soil—as society after society has risen, prospered, and plowed through a natural endowment of fertile dirt. David R. Montgomery sees in the recent rise of organic and no-till farming the hope for a new agricultural revolution that might help us avoid the fate of previous civilizations.

The Worst-Case Scenario Survival Handbook: Travel


Joshua Piven - 2001
    Learn what to do when the tarantula crawls up your leg, the riptide pulls you out to sea, the sandstorms headed your way, or your camel just wont stop. Find out how to pass a bribe, remove leeches, climb out of a well, survive a fall onto subway tracks, catch a fish without a rod, and preserve a severed limb. Hands-on, step-by-step instructions show you how to survive these and dozens of other adventures. An appendix of travel tips, useful phrases, and gestures to avoid will also ensure your safe return. Because you just never know...

The Language of Baklava: A Memoir


Diana Abu-Jaber - 2005
    Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals, in turn, illuminate the two cultures of Diana's childhood—American and Jordanian—and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way—unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food.

Tibet Wild: A Naturalist's Journeys on the Roof of the World


George B. Schaller - 2012
    Throughout his celebrated career, Schaller has spent more time in Tibet than in any other part of the world, devoting more than thirty years to the wildlife, culture, and landscapes that captured his heart and continue to compel him to protect them.  Tibet Wild is Schaller’s account of three decades of exploration in the most remote stretches of Tibet: the wide, sweeping rangelands of the Chang Tang and the hidden canyons and plunging ravines of the southeastern forests. As engaging as he is enlightening, Schaller illustrates the daily struggles of a field biologist trying to traverse the impenetrable Chang Tang, discover the calving grounds of the chiru or Tibetan antelope, and understand the movements of the enigmatic snow leopard.    As changes in the region accelerated over the years, with more roads, homes, and grazing livestock, Schaller watched the clash between wildlife and people become more common—and more destructive. Thus what began as a purely scientific endeavor became a mission: to work with local communities, regional leaders, and national governments to protect the unique ecological richness and culture of the Tibetan Plateau.    Whether tracking brown bears, penning fables about the tiny pika, or promoting a conservation preserve that spans the borders of four nations, Schaller has pursued his goal with a persistence and good humor that will inform and charm readers.  Tibet Wild is an intimate journey through the changing wilderness of Tibet, guided by the careful gaze and unwavering passion of a life-long naturalist.

Pilgrim's Wilderness: A True Story of Faith and Madness on the Alaska Frontier


Tom Kizzia - 2013
    When Papa Pilgrim appeared in the Alaska frontier outpost of McCarthy with his wife and fifteen children in tow, his new neighbors had little idea of the trouble to come. The Pilgrim Family presented themselves as a shining example of the homespun Christian ideal, with their proud piety and beautiful old-timey music, but their true story ran dark and deep. Within weeks, Papa had bulldozed a road through the mountains to the new family home at an abandoned copper mine, sparking a tense confrontation with the National Park Service and forcing his ghost town neighbors to take sides in an ever-more volatile battle over where a citizen’s rights end and the government’s power begins. In Pilgrim’s Wilderness, veteran Alaska journalist Tom Kizzia unfolds the remarkable, at times harrowing, story of a charismatic spinner of American myths who was not what he seemed, the townspeople caught in his thrall, and the family he brought to the brink of ruin. As Kizzia discovered, Papa Pilgrim was in fact the son of a rich Texas family with ties to Hoover’s FBI and strange, oblique connections to the Kennedy assassination and the movie stars of Easy Rider. And as his fight with the government in Alaska grew more intense, the turmoil in his brood made it increasingly difficult to tell whether his children were messianic followers or hostages in desperate need of rescue. In this powerful piece of Americana, written with uncommon grace and high drama, Kizzia uses his unparalleled access to capture an era-defining clash between environmentalists and pioneers ignited by a mesmerizing sociopath who held a town and a family captive

The Ethical Carnivore: My Year Killing to Eat


Louise Gray - 2018
    . . would you eat it?Louise's first kill is a disaster. She injures a rabbit, and thinks it has died in agony. But the experience teaches her a lesson, and when she subsequently finds the rabbit, she vows to do its death justice by finding out what it really means to kill and eat animals. Many people claim to care about the meat that they eat, but do they really know how the animal died? The Ethical Carnivore addresses this universal question, through an emotional personal quest. Taking the current fashion for "ethical meat" to its logical conclusion, Louise vows to eat only animals she has killed herself for a year. Starting small, Louise shoots and traps game such as hare and squirrels, and learns how to skin and cook them. She builds a new appreciation of the British countryside, and its wild fish and animals.The narrative moves to domestic animals. Louise sees cows in the slaughterhouse; by talking to the men and women who work there, she finds out how the animals are killed and the effect it has on the people who do it on our behalf.At the end of her journey, Louise goes wildfowling in the Orkneys to shoot a goose for Christmas dinner. She reflects that the rabbit with the white blaze has taught her to appreciate meat by facing up to the death of animals and to look deeply at her own morals and values.

The Bird Way: A New Look at How Birds Talk, Work, Play, Parent, and Think


Jennifer Ackerman - 2020
    The complex behavior of birds recounted here demonstrates that birds have sophisticated mental abilities previously unrecognized by conventional avian research. Ackerman supports her thesis with descriptions of the behavior of an entertaining variety of birds from across the world. She brings scientific research alive with personal field observations and accounts of her encounters with colorful and fascinating birds. Throughout, Ackerman reminds readers that birds are thinking beings--their brains are wired differently than those of mammals, giving them increased brain power despite their small size. She further makes the case that bird intelligence shows that humankind is not alone in using language and tools or constructing complex structures and manipulating other creatures.

Eat a Peach


David Chang - 2020
    In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age.Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following.Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar.Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.

Delancey: A Man, a Woman, a Restaurant, a Marriage


Molly Wizenberg - 2014
    So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn’t think he would. Before she knew it, he’d signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly’s assumptions about her marriage were about to change.Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until—in the heat and pressure of the restaurant kitchen—she realized that she hadn’t been honest with herself or Brandon.With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey is a moving and honest account of two young people learning to give in and let go in order to grow together.

The Plant Messiah: Adventures in Search of the World’s Rarest Species


Carlos Magdalena - 2017
    He's a man on a mission to save the world's most endangered plants from destruction and thieves hunting for wealthy collectors. He is a plant messiah.From the planet's tiniest waterlily - the Nymphaea thermarum - to Huarango trees with roots over 50 metres long, Carlos has a miraculous ability to bring breathtakingly beautiful plants back from the brink of extinction. He has travelled to the most remote and dangerous parts of the world - from the mountains of Peru to isolated Indian Ocean islands to the deepest Australian outback - in search of the rarest exotic species. Then, back in the Tropical Nursery at Kew, he uses pioneering, left-field techniques to help them grow.Now he's here to spread the gospel. The Plant Messiah is the inspirational story of a man who has devoted - and risked - his life to save incredible species, all in the name of making this Earth a greener and happier place. Amen to that.

The Aye-Aye and I


Gerald Durrell - 1992
    Once thought to be extinct, the Aye-aye, the beast with the magic finger, still lurks, though in fast dwindling numbers, in the forests of Madagascar. Durrell's mission to help save this strange creature turns into a madcap journey in which you will meet not only the enigmatic Aye-aye, but the catlike Fosa, the Flat-tailed tortoise, the Gentle lemurs of Lac Alaotra, and the Malagasy chameleons, among others. Truly nothing escapes Durrell's sharp eye, whether he is describing the great zoma (market), the village dances, the treacherous bridges and river crossings, the strange foods and stranger music, or the vagaries of local officialdom. As the San Francisco Chronicle noted, It is impossible for Gerald Durrell to write anything that is less than exuberant, eccentric, and amusing. And in his account of this rescue mission, Durrell is, quite simply, at his superb best.

Ratio: The Simple Codes Behind the Craft of Everyday Cooking


Michael Ruhlman - 2009
    Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

World of Wonders: In Praise of Fireflies, Whale Sharks, and Other Astonishments


Aimee Nezhukumatathil - 2020
    But no matter where she was transplanted--no matter how awkward the fit or forbidding the landscape--she was able to turn to our world's fierce and funny creatures for guidance."What the peacock can do," she tells us, "is remind you of a home you will run away from and run back to all your life." The axolotl teaches us to smile, even in the face of unkindness; the touch-me-not plant shows us how to shake off unwanted advances; the narwhal demonstrates how to survive in hostile environments. Even in the strange and the unlovely, Nezhukumatathil finds beauty and kinship. For it is this way with wonder: it requires that we are curious enough to look past the distractions in order to fully appreciate the world's gifts.Warm, lyrical, and gorgeously illustrated by Fumi Nakamura, World of Wonders is a book of sustenance and joy.