The Salt + Press library is a collection of books that have inspired me along the way. I hope you find inspiration in them as I have and do.
The Sprouted Kitchen Cookbook by Sara Forte — There isn’t a recipe in here I haven’t cooked and loved.
Vegetable Literacy by Deborah Madison — If you love gardening and cooking, Deborah teaches you to bring your garden to your kitchen.
Super Natural Cooking by Heidi Swanson — Heidi’s blog 101 Cookbooks is an absolute joy to read, and her cookbooks an absolute joy to cook from.
Vegetarian Everyday by David Frenkiel & Luise Vindahl — Full of creative vegetarian recipes.
Roots: The Definitive Compendium with More than 225 Recipes by Diane Morgan — A wonderful reference for cooking root vegetables from sunchokes to turmeric to potatoes.
Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi — This book was so popular, the phrase “Jerusalem fever” was coined to describe the worldwide craze around this book’s publication. Book clubs and supper clubs were created to celebrate its recipes and the story behind the book.
The Longevity Kitchen by Rebecca Katz — Rebecca applies her nutritional expertise to this wonderful collection of healthy and wholesome recipes.
Cooking with Flowers by Miche Bacher — I have a signed copy with the message, “Eat pretty! Happiness is holding flowers in your hands,” and I treasure it.
The Smitten Kitchen Cookbook by Deb Perelman — I especially like this cookbook for her baked goods and for downright yummy (and sometimes decadent) recipes.
Moosewood Cookbook by Mollie Katzen — The original vegetarian cookbook.
True Food: Simple, Sustainable, Simple, Pure by Andrew Weil, MD — For those of you who are fans of Dr. Weil, buy this book. He believes food is medicine and is a pioneer in integrative medicine.
How to Cook Everything Vegetarian by Mark Bittman — He is an author, a New York Times columnist, and food writer. You could say he’s a bit of an expert.
The Kinfolk Table: Recipes for Small Gatherings by Nathan Williams — A beautiful collection of recipes and stories from artisans, chefs, artists, and more. It’s hipster.
Oh She Glows Cookbook by Angela Liddon
Food Writing and Nonfiction
Best Food Writing (2009-2013 editions) by Holly A. Hughes — I love these. All of them. Holly Hughes truly does select the best food writing each year. I don’t have every edition, but the ones I do have I read from front to back. If you need inspiration, look no further.
Secret Ingredients: The New Yorker Book of Food and Drink by David Remnick — A compilation of food writing, from Woody Allen to Malcolm Gladwell.
Omnivore’s Dilemma by Michael Pollan — I remember the first time I discovered this book. It opened my eyes. I was in college and scouring the shelves of Barnes & Noble for my next best read.
Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller — The title pretty much sums it up.
In Defense of Food: An Eater’s Manifesto by Michael Pollan — “Eat food, not too much, mostly plants.”
The Third Plate by Dan Barber — The chef and owner of Blue Hill, a NY farm and restaurant, takes farm to table to a whole new meaning. He is a pioneer for sustainable farming and eating. An example of how chefs can and should be influencers and leaders. A must read.
Health and Wellness
Food and Healing by Annemarie Colbin — I have an interesting connection to this book. Annemarie Colbin is the founder of the Natural Gourmet Institute in NYC. Her daughter, Shana, was my boss, and someone who inspired me to pursue my love of food.
The Encyclopedia of Natural Medicine by Michael Murray and Joseph Pizzorno
Medical Herbalism: The Science Principles and Practices of Herbal Medicine by David Hoffman — A must have for the novice herbalist.
Delicious!: A Novel by Ruth Reichl — The author is an idol of mine. She is a renowned food critic and author. Her novel, Delicious!, is brilliant. Full of intrigue, the smells and tastes of NYC, romance, and cooking, this book is a page turner and designed for the food lover. Definitely written for love of food.