Here are 100 books that Just Eat It fans have personally recommended if you like
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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…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
If you want to up your weeknight meal with delicious Middle-Eastern flavors and if you want to learn how to combine veggies in so many delicious ways, then you must read Yotam Ottolenghi's cookbook. He's a true genius of the Middle-Eastern cuisine and probably no other chef can mix unique flavors and simple ingredients as well as he does. While the recipes are truly unique, you'll find that they’re made with simple ingredients in under 30 minutes.
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation;…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
This book holds a dear place in my heart as it features delicious traditional recipes from my home country, Romania. It brings to life old recipes that embody Romania's historical multicultural influences. It includes unique and original recipes which you'll have a hard time finding elsewhere.
"Imbued with generosity, the spirit of community, and the flavours of a rich and varied culture" -NIGELLA LAWSON
Carpathia invites you to explore Romania's unique, bold and delicious cuisine: an exciting and unexpected amalgamation of all its diverse influences.
As a cultural melting pot its character is rooted in many traditions from Greek, Turkish and Slavic in the south and east, to Austrian, Hungarian and Saxon in the north and west.
From chargrilled aubergines, polenta fritters and butterbean hummus, to tangy bors, stuffed breads and Viennese-style layer cakes, Irina Georgescu has created over 100 mouth-watering dishes that are easy to…
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
I'm sure all foodies like to take pictures of their food, and often share them on social media. If you are passionate about food and want to learn how to share that passion with the world through the art of photography, then this book is for you. Beata is a wonderful teacher who knows how to cover all the necessary steps for becoming a food photographer.
For amateurs and pros looking to add to their portfolios, How to Photograph Food makes food photography a piece of cake! How to Photograph Food is the gorgeous, informative photography book you didn't know you needed. For budding photographers and social media personalities, the perfect image has never been easier to capture, and How to Photograph Foodputs it all within reach. Chapters include:
Gear
Lighting
Frame and Balance
Food Styling
Photo Editing
Thinking like a Pro You'll learn the essential equipment, how to keep food looking good on a shoot, how to work with props, managing lighting, and much more,…
A long time ago I lost a lot of weight, and I continue to maintain this loss after one decade. Perhaps understandably my passion and interest in health and nutrition have only grown, as I advocate moderation in all things and the benefits of taking a walk. Losing weight the old-fashioned way has inspired me to speak out against the madness that is diet-culture and the discrimination of people in larger bodies. I strive to quiet the food noise and embrace common sense, because, as it turns out, it’s not all that common! Fortunately, the books on my list are all abundant in wisdom, reason, and sound logic. Enjoy!
I carry Michael Pollan’s decree close to my heart, and his wise words guide my choices around food, moderation and common sense to this day.
Eat food. Not too much. Mostly plants.
Words to live by, if ever there were any, and for this recovering emotional eater, Pollan was a much-needed voice of common sense. A great reminder to avoid industrialised, heavily processed foods, and get back to experiencing pleasure at the dinner table, enjoying whole foods that my grandparents would have recognised.
Pollan’s decree guides my decisions in the supermarket and my kitchen constantly. Another essential book discovered along my healing journey as I reclaimed my health.
#1 New York Times Bestseller from the author of This is Your Mind on Plants, How to Change Your Mind, The Omnivore's Dilemma, and Food Rules
Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?
Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see…
I went on my first diet in high school, a reaction to panic brought on by weight gain (which was a completely normal part of puberty). That first diet led to a decade of yo-yo dieting and food and body obession. It also led me to pursue a career in nutrition and fitness. Six years ago, I came across the book Intuitive Eating, which completely changed my life. Now, as a registered dietitian, nutrition therapist, and certified intuitive eating counselor, I'm passionate about helping people reclaim the space to eat and live, unapologetically. I'm the founder of Alissa Rumsey Nutrition and Wellness, a weight-inclusive nutrition practice that offers virtual counseling, group programs, and online trainings.
This is the OG non-diet book, originally published in 1995 by registered dietitians Evelyn Tribole and Elyse Resch, it has since been updated and revised four times to reflect the latest research. The book outlines the 10 principles of the intuitive eating framework, including tips and suggestions on how to integrate intuitive eating into your day-to-day lives. Learn how to let go of dieting, reconnect to your body cues, and build back body trust so that you can follow your inner wisdom to tell you when, what, and how much to eat.
Since it was first published in 1995, Intuitive Eating has become the go-to book on rebuilding a healthy body image and making peace with food. It shows us that the problem is not us; it's that dieting, with its emphasis on rules and regulations, has stopped us from listening to our bodies. Written by Evelyn Tribole, M.S., R.D., and Elyse Resch - two prominent nutritionists who are the originators of this movement - Intuitive Eating: 4th Edition will teach you:
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
I have been reading, researching, and writing on the limitations of market capitalism and the unique and important role of government in meeting public needs for almost 30 years. I have come to firmly believe that we can’t – as a nation and planet – solve our most pressing problems without rebuilding trust in government and the capacity and authority of governing institutions. We can’t eliminate poverty, eradicate structural racism, protect our environment and the planet without democratic institutions that have the power to do so. We need markets, but transferring too much power to the market has created many of the problems we face today.
This is a deep investigative dive into the methods and practices global food corporations use to get us to buy and eat more – regardless of the health impacts on ourselves, families, and communities.
It describes how companies use sophisticated neuroscience to stimulate overconsumption, create cravings, and ultimately distort eating habits. It gave me great insight into how our individual market choices are not simply a response to personal needs but are deeply manipulated by the science and practice of corporate marketing.
In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world.
We are hooked on salt, sugar and fat. These three simple ingredients are used by the major food companies to achieve the greatest allure for the lowest possible cost. Here, Pulitzer Prize-winning investigative reporter…
I’m a Swedish American journalist, blogger, and author whose writings about Scandinavian parenting culture have appeared in newspapers, magazines, and online publications across the world, including Time.com, Parents.com, and Green Child Magazine. I’m particularly interested in the role of nature in childhood and believe the best memories are created outside, while jumping in puddles, digging in dirt, catching bugs and climbing trees. In 2013, I started the blog Rain or Shine Mamma to inspire other parents and caregivers to get outside with their children every day, regardless of the weather. I’m currently working on my second book, about the Nordic outdoor tradition friluftsliv, which will be published by Tarcher Perigee in 2022.
The title alone of this book was enough to get me hooked since my experience with young children was that they typically don’t eat anything – and I know I’m not alone. Le Billon gives us a peek into the culinary lives of French parents and shares her best tips for getting kids to not only eat what the adults eat, which in France may involve both beef tongue and smelly blue cheese, but also enjoy it.
Far too many parents face an ongoing struggle to get their kids to eat well, so why is it that French children gladly wolf down all the things our kids hate - the dreaded spinach or broccoli, fish, olives, salad...? In French Kids Eat Everything, Karen Le Billon shares her experience of moving to France and finding the inspiration to transform her family's approach to eating.
If you've ever tried hiding healthy foods in your kids' meals, bribing them to finish - or even start - something healthy, or simply given up in exasperation at your child's extensive list of…
My world is motivated by food: what to eat, when to eat, where to eat. At least since I was 12, when I was diagnosed with Type-1 diabetes. This is when I learned the “boring” things like carbs, fat, protein, and fiber. Scrutiny of my diet, and the food I ate, became a passion and finally my career. Not only in what I buy at the grocery store or put on my plate, but in the topics I write about. For me, food comes with its life-sustaining compliment: Insulin. How will techno foods be processed in my body? This question drives me to understand future foods at a molecular level, and then to share what I’ve learned in my writing.
Ever wonder why it’s so hard to stop eating a bag of chips? It’s because this “stuff” has been engineered to make us overeat.
Why do food companies want us to eat more than we need? Because our over-caloric consumption equals profits. It’s complicated stuff but Mark Schatzker illuminates what’s behind this crafty food engineering in an eminently readable book about food and flavor science.
If you’re like me you’ll be happy to learn the underpinnings of our food systems, even when it’s not so flattering.
A lively argument from award-winning journalist proving the key to reversing health crisis lies in the overlooked link between nutrition and flavour: "The Dorito Effect is one of the most important health and food books I have read" (Dr. David B. Agus, New York Times bestselling author). We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we've been trying to pin the blame somewhere, fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that's…
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
I retired after 54 years of private dental practice. I hold four dental implant patents and have been awarded fellowships in four honorary dental academies. I've made it a personal mission to use print, radio, TV, and personal appearances to bring into focus the dietary connection between diseases of civilization (excess weight, diabetes, hypertension, heart disease, constipation, diverticulitis, varicose veins, hemorrhoids, deep venous thrombosis, and others) and dental decay which predicts all the others. They account for over half of all hospital admissions and over half of the money spent on health care. Understanding their common dietary origin will allow anyone to prevent, reverse and eliminate any and all of them.
This for-life approach diet is based on solid science, is easy to follow, and emphasizes exercise in a healthy lifestyle. There is a universal agreement among experts on the issues of a healthy lifestyle. This book simplifies these issues for the layman. Knowledgeable and qualified people hold it in high regard.
Based on the feedback from thousands of readers of The Best Life Dietand subscribers to www.thebestlife.com, Bob Greene has made substantial revisions to his bestselling diet book, including faster weight loss results, the most up-to-date science, more meal plans and recipes, including more no-cook and convenience meals and take-out options, and success stories from readers or bestlife.com subscribers who have been on the diet for a year or more.
In Phase One of the diet, readers will eliminate six unhealthy foods right away instead of waiting until Phase Two. Because they start cutting calories earlier, they'll lose more weight up…
