Weekend Reading: Food as an Art

Reading picks for when you have a spare moment.

Food Politics
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Sandor Ellix Katz, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Chelsea Green, 2012.

This is a big book--498 pages--packed full of anything you'd want to know about fermented foods, not only as something healthful we seem to have evolved with, but also as something delicious to eat and drink. Think: cheese, yogurt, sourdough, beer, kimchi, and soy sauce, but also such exotica as kombucha candy or cod liver oil. The book's coverage is international, the directions explicit (equipment, gear, troubleshooting), and the design beautiful. Michael Pollan's introduction says he found it inspirational. Me too.

Peter Kaminsky, Culinary Intelligence: The Art of Eating Healthy (and Really Well), Knopf, 2012.

I blurbed this one:

Kaminsky's rules for taking pounds off and keeping them off are based on a really good idea: Flavor per Calorie. That works for him and should make dieting a pleasure.

You can eat well and healthfully and everywhere if you apply your inborn Culinary Intelligence. Kaminsky says the CI story can be summarized in ten words: Buy the best ingredients you can afford. Cook them well.

Can't beat that.

Seamus Mullen, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, Andrews McNeel, 2012.

I don't usually blurb cookbooks, but it wasn't hard to talk me into doing this one.

Take a look at what Seamus Mullen does with vegetables, fruit, grains and everything else he cooks. I can't wait to try his 10 Things to Do with Corn. His food can't guarantee health, but it will surely make anyone happy.

This gorgeous book proves without a doubt the point I've been making for years: healthy food is delicious!

Mullen cooks Spanish food at Tertulia, Manhattan. The food is delicious (but bring ear plugs!).

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This post originally appeared on Food Politics, an Atlantic partner site.



Presented by

Marion Nestle is a professor in the Department of Nutrition, Food Studies, and Public Health at New York University. She is the author of Food Politics, Safe Food, What to Eat, and Pet Food Politics. More

Nestle also holds appointments as Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health (revised edition, 2007), Safe Food: The Politics of Food Safety (2003), and What to Eat (2006). Her most recent book is Feed Your Pet Right: The Authoritative Guide to Feeding Your Dog and Cat. She writes the Food Matters column for The San Francisco Chronicle and blogs almost daily at Food Politics.

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