This category has been sorely neglected. We started it because research is such an integral part of cooking, and yet somehow, when we are actually at home with our books, we never remember to write about them. So here’s what we’re reading this week:
*The Omnivore’s Dilemma* by Michael Pollan. No surprise there, everyone seems to be reading this book. I’m still in the first section, but I was surprised by how interesting the writing is and by how easy it is to read. I tend to glaze over and lose interest when reading textbook-like materials, but this one is relatively engaging. Don’t get me wrong, there’s no powering through this book in a couple of sessions or reading it in bed in the evenings. But the information is well presented and definitely worth exploring.
In the same vein, I am also reading *Fields That Dream* by Jenny Kurzweil. This book is broken into short chapters that are snapshots of individual farms and skillfully weaves the individual stories into a portrait of American farming today. It is easy to read and painlessly weaves history and agricultural information into the individual profiles. This one actually does make good bedtime reading as it sends you off to dreamland with positive thoughts about how individuals really can make a difference in our food chain.
Alex is plugging through *Emulsifiers* and *Enzymes*, two books from the Eagan Press Handbook Series. These are marketed as practical guides for the food industry, and so they are. They are slim volumes packed with practical and technical information for those of us who like to experiment with textures, flavors, and food science. Also waiting in the wings are *Fats and Oils*, *Sweeteners, Nutritive*, *Sweeteners, Alternative*, *High Fiber Ingredients*, and *Wheat Flour*. There is an abundance of information in these volumes, and fortunately, my husband has the patience and determination to wade through them.
On a lighter note, we’re both reading *Starting From Scratch*, secrets from 21 ordinary people who made the entrepreneurial leap, for inspiration and because everything can’t always be about food. The stories are about real people who went out on a limb to start their own businesses and became very successful in their chosen ventures. I love success stories because they make me feel as though anything really is possible.
Last but not least, we have *Uncommon Fruits and Vegetables* and *Vegetables from Amaranth to Zucchini* out on the dining room table because they are wonderful reference books to have at your fingertips, especially at this time of year. You never know what new and interesting kinds of produce will arrive at your doorstep, and it behooves us to stay in the know. Besides, the recipes and simple illustrations/photographs are inspirational all on their own.
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