First, I thoroughly and sincerely apologize for my absence. FeministFoodie is off to a slow start. My life is in the process of drastically changing as I become a Phd student, get ready to move to a whole new city, and start a whole new life. Fun times in the world of FF.
So, to make amends, I've compiled a short list of cookbooks/food books that I either desperately want, or already have and find indispensible. Enjoy!
1. Vegetarian Basics, by Cornelia Schinharl, Sebastian Dickhaut. I own this bad boy, and the sticky pages and tiny tears speak for themselves. I use it all the time, and the recipes feature so many variations that I haven't run through them all. Some of my tested favourites are the Lime and Ginger Risotto (because obviously I love risotto), the Crunchy Peanut Tofu, Potato and Vegetable Fritatta, Pea Soup... the list is actually pretty endless. I haven't tried one recipe out of that book that I haven't loved, and some, mind you, are quite daring, like a Cherry Tomato Compote for dessert. If you want new, interesting tastes, I would pick this book up and never put it down. And aside from the fantastic food, the book clearly delineates different types of vegetarian diets, how to keep your iron levels healthy, and, importantly, how to cook VEGETARIAN food, not just food with tofu substituted for meat.
2. The Omnivore's Dilemma, by Michael Pollan. If you haven't read this, you must. I'd say it was Pollan's crowning achievement, even after In Defense of Food. I have yet to pick up his latest, Food Rules, but have a feeling it's just the condensed version for easy reading (as was In Defense of Food). The man brilliantly and sensitively addresses our dysfunctional food culture by tracking the natural history of four meals, everything from fast food to foraging and hunting his own dinner. It will change the way you see food ethics, eating locally, and agriculture. It also changed the way I saw mushrooms, of all things. If you read it all, you'll come away with a new perspective, but also with a few recipe ideas (Kale, tossed in olive oil, sprinkled with sea salt, and roasted? Yes, please.)
Alright, the next three are books I have in mind as interesting future reading and cooking:
3. The Conscious Cook, by Tal Ronnen. I tend toward the vegan or vegetarian because this kind of cooking is different and interesting to me. For this reason, I am utterly drooling over Tal Ronnen's new cookbook. I'm particularly rabid for the Twice-Baked Fingerling Potatoes (which I'm probably going to attempt soon, seeing as he gives you a free video on his site), and curious about making Cashew Cream. Mmmm.
4. From Betty Crocker to feminist food studies: Critical perspectives on woman and food, edited by Arlene Voski Avakian and Barbara Haber. I have no doubt you'll hear about this one, as I'm about to geek out and read it for myself. It's a compilation of academic essays regarding women and food, discussing everything from the cultural history of cookbooks to how food creates ethnic identity. Stay tuned. This one's a doozy.
5. Hunger's Table: Women, Food and Politics by Margaret Randall. I'm also geeking out about this book, which promises to involve three things I love most: Feminism, politics, and actual recipes. It's not new, but an oldie from 1995 that will nevertheless get reviewed by me sometime in the very near future (recipes and all).
Try the Kale. It's glorious.