Here are 100 books that Beyond the North Wind fans have personally recommended if you like
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When I was young, I used to ask every new person I met if they believed in magic. No caveats, no explanation of what I meant by that. Their response – generally either an unequivocal no, a tentative what does that mean, or a delighted yes, cemented the direction of our relationship.
One of my favorite quotes is Yeats’ statement that “the world is full of magic things, patiently waiting for our senses to grow sharper.” This conviction fuels my writing and my life. Whatever genre I write is informed first by magic, and there is no higher form of magic than the natural world and the science that explores it.
First of all, how could anyone not love a book with an author’s name like that?
This book was on display mere inches from me while I was signing books at an exceptionally enchanting indie bookstore called Sudden Fiction in Castle Rock, Colorado. I couldn’t wait for the signing to be over so I could get a copy for myself. And it did not disappoint, the contents being as beguiling as the cover.
Sheldrake describes not only the incredible and seemingly irrepressible capacity fungi have for survival and thrival (yep, I made that word up), but also encourages us to practice the same spells. I may have to become a mycologist in my next iteration – it’s good to remake oneself every few months, I think.
NEW YORK TIMES BESTSELLER • A “brilliant [and] entrancing” (The Guardian) journey into the hidden lives of fungi—the great connectors of the living world—and their astonishing and intimate roles in human life, with the power to heal our bodies, expand our minds, and help us address our most urgent environmental problems.
“Grand and dizzying in how thoroughly it recalibrates our understanding of the natural world.”—Ed Yong, author of I Contain Multitudes
ONE OF THE BEST BOOKS OF THE YEAR—Time, BBC Science Focus, The Daily Mail, Geographical, The Times, The Telegraph, New Statesman, London Evening Standard, Science Friday
Magical realism meets the magic of Christmas in this mix of Jewish, New Testament, and Santa stories–all reenacted in an urban psychiatric hospital!
On locked ward 5C4, Josh, a patient with many similarities to Jesus, is hospitalized concurrently with Nick, a patient with many similarities to Santa. The two argue…
I’ve spent most of my life fascinated by what happens when women stop editing themselves. As a former television reporter, health educator, and memoirist, I’ve lived on both sides of the polished story and the private reckoning in my search for truth. Writing my own memoir forced me to confront how often women are encouraged to soften conflict, spiritualize pain, or tidy up the truth to make it more palatable. I’m drawn to books that refuse that impulse—stories where healing isn’t performative, and transformation isn’t neat.
I loved this book because it gave language to instincts I didn’t yet trust.
I read it long ago, and its stories stayed with me—not intellectually, but somatically. This book doesn’t explain women; it remembers us. Through myth and archetype, Clarissa Pinkola Estés reclaims the wild, intuitive self that so many women are trained to domesticate.
It taught me that messiness isn’t a flaw—it can be the sign of something alive trying to return.
First published three years before the print edition of Women Who Run With the Wolves made publishing history, this original audio edition quickly became an underground bestseller. For its insights into the inner life of women, it established Dr. Clarissa Pinkola Estes as one of the most important voices of our time in the fields of Jungian psychology, myth, and women's mysteries.
Drawing from her work as a psychoanalyst and cantadora ("keeper of the old stories"), Dr. Estes uses myths and folktales to illustrate how societies systematically strip away the feminine spirit. Through an exploration into the nature of the…
I was born in Communist Poland, and when we emigrated to the UK, I craved the tastes of my childhood. More than that, I missed the culture of foraging, preserving, fermenting, and the stories that accompanied these processes–there was something deeply ingrained in my soul that I have been called to explore within my own work. I have written four books on East European cuisine. Slavic Kitchen Alchemy is rather different from the others because of its focus on herbs, healing, and mythology. The books on this list have inspired me in my own writing, and I will keep returning to them again and again.
Once again, being a Polish cook, I felt I knew a fair bit about fermentation, yet this book opened my eyes to so many different traditions and processes. This is the kind of book everyone needs in their kitchens because if you are at all interested in fermenting (and you should be because it’s one of the best things you can do for your health), then you will come back to it again and again.
'...The high priest of fermentation theory' the Guardian
'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBC
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times
International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide
New York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises…
The problem is not with the actions young women take but with the toxic, sexist conditions they are responding to.
Tanenbaum found, based on six years of interviews with young people ages 14-30, that young women are navigating a culture littered with gendered dress codes, revenge porn, and sexually explicit…
I was born in Communist Poland, and when we emigrated to the UK, I craved the tastes of my childhood. More than that, I missed the culture of foraging, preserving, fermenting, and the stories that accompanied these processes–there was something deeply ingrained in my soul that I have been called to explore within my own work. I have written four books on East European cuisine. Slavic Kitchen Alchemy is rather different from the others because of its focus on herbs, healing, and mythology. The books on this list have inspired me in my own writing, and I will keep returning to them again and again.
A wonderful manual of herbology as practiced in Poland throughout the centuries. It includes both plants you can forage and ones you can grow in your own garden and describes not only their uses but also their link to Polish traditions.
I love this book because it’s so meticulously researched and detailed, and having been written in English, it’s one of a kind.
"Filled with illustrations and fascinating information, Polish Herbs, Flowers & Folk Medicine is a veritable treasure trove of history, how-to, and inspiration."-The Midwest Book Review
Taking the reader on a historical tour of herbs and flowers used in Poland throughout the centuries, this carefully-researched volume captures the unique history and role of plant life once essential to the people of Poland. Wander through monastery, castle and cottage gardens with acclaimed Polish-American author Sophie Hodorowicz Knab as she explores the growth of medicine and pharmacies and provides information on the use of over 100 plants, used in healing as well as…
Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
Want a visual primer to all things Russian from the items found at the cured meat and fish counter to helpful phrases when grocery shopping? How about recipes for infused vodkas ranging from tarragon to cranberry and an entire chapter devoted to dishes wrapped in dough? Kachka is a cookbook that will not only teach you to cook Russian food, it will teach you how to eat, drink, and entertain like a Russian in a way that’s quirky, highly visual, and as fun as it is authoritative.
Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.
"With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!" -Alton Brown
From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and…
Some people travel through food–they seek out authentic foods when they are travelling, visit certain places just to eat their specialties, and travel from their own kitchens when they are at home. This book list is for them. The same has always been the case with me, and I have continued this habit of exploring culture through food in the writing of my own cookbooks. Amber & Rye was the book for which I physically travelled the most, and my partner did all the travel photography too, so it was a family experience.
This book takes you to a place that not many people will travel to in their lifetime: Siberia.
While it isn’t strictly a food and travel book–the author was born in Siberia, and this is her take on Russian food–it does involve a journey back to the place of her birth. Other journeys also feature in the narrative, as Alissa’s Jewish ancestors undertook many journeys before settling in Siberia.
Read this book if you like to explore the road less travelled.
A collection of delicious modern recipes from Siberia and beyond from the chef and author who founded #CookforUkraine
Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake.
Crossing is a vividly human re-imagining of the love, sacrifices, and accomplishments that two Chinese brothers - American Immigrants - experience as they travel to California to build the Transcontinental Railroad.
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The author is a food and entertaining expert, and I know first-hand. Susan was my boss for many years at Martha Stewart magazine, and is the example all cookbook authors should aspire to. You know her recipes are tried and tested, as would any recipe from a seasoned recipe developer, food stylist, and food writer. The pictures in the book are gloriously inspiring, and do their job of making your mouth water. As a frequent hostess herself, Susan draws you in with several chapters of expertise, including creating your pantry, what equipment and ingredients to have on hand, and simple starters to get your party going. The rest of the book is full of recipes you will end up making based on the beautiful visuals, simplicity, amazing flavor combinations, and helpful tips to give you cooking confidence.
Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living.
As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes…
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”
Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.
The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
I was raised in a ‘hospitality forward’ household to say the least. My parents always had family and friends over the house eating and drinking and although no one was in the food and beverage industry, most of the folks all had something to say about food and beverage. It was a fundamental part of the conversation. It carried over to me and became something that I focused on even before I was ever in the service industry. With experience, I became more knowledgeable, and my tastes became wider and a bit more refined, but the seeds were planted long ago.
Recommending books with various recipes would be too easy (after all, that’s what my book is for). I think it would be an interesting leap for enthusiastic imbibers to explore what works and why. The Flavor Thesaurus will also carry over to the kitchen where everything ties together. I have used this reference book to the point of disintegration, especially when turning the calendar pages of seasonality as foods and ingredients disappear from the radar for months at a time. It has alternately saved and educated me through the years.
“A perfect reference for the aspiring foodie.” –Chicago Tribune
Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award
A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.
Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food…
At five years old, Kasiel was found with the pointed ends of his ears cut off. Despite that brutal start, he’s lived twelve peaceful years with the man who took him in. Keeping his hair long over his mutilated ears helps him hide the fact that he is Vanrian, a…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
The premise behind this jubilant and personal collection is that cooking is "simply a huge and often very fun puzzle of piecing together techniques with different ingredients." Throughout the 98 recipes (everything from breakfast to mains, from drinks to dessert), Turshen highlights essential techniques (labeled as "small victories") and then offers inventive ideas and inspirations for creating other dishes (called "spin-offs"). It's a cookbook designed for anyone looking to become a more relaxed, confident, and creative cook. Turshen's love for cooking and feeding others is infectious, and her down-to-earth approach makes it easy to be swept along.
"I can't wait to cook my way through this amazing new book!" - Ina Garten (Host of Barefoot Contessa)
"Simple, achievable recipes..." - Chef April Bloomfield (Owner of The Spotted Pig)
This cookbook of more than 400 simple cooking recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good, and Dana Cowin's Mastering My Mistakes in the Kitchen, and author of her cookbooks Now & Again and Feed the Resistance. The process of truly great home cooking ideas is demystified via more than a hundred lessons called out as…
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