Read More, Learn More, Do More

April 01, 2014
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DIY Butchering

The fun part of food is the eating. For some, knowing more about food can make it more fulfilling. Whatever it is you love about food — the recipes, history, justice, innovations — there’s probably a book that can shed some light on it and teach you more. Your homework for spring is to check out some of these late 2013 and early 2014 books that give you a little more.

DIY butchering...

Whether you want to raise your own meat, or just know more about humane slaughtering and butchering practices, these new books are affordable — and detailed — guides to the entire process.

The New Vegetarian Cooking For Everyone
The Cow in Patrick O'Shanahan's Kitchen
Rebuilding The Foodshed
The Mobile Poultry Slaughterhouse

More vegetables...

No one knows vegetables like Deborah Madison. This is a new version of her very popular book filled with 150 new recipes, more vegan recipes, and the inclusion of all the amazing now-readily available ingredients. If you didn’t already have the book, this tome is a must for those who want to cook and eat more vegetables.

Kids need to know...

where their food comes from. The Cow in Patrick O’Shanahan’s Kitchen tells where foods — even beef, chicken and pork — come from in a truthful, but non-icky way. The book is whimsical, but direct, and will likely have the entire family emulating barn animal noises before every meal.

Fixing the problem...

Things are very wrong with our food system. This community resilience guide covers energy, environment, security, justice, biodiversity, market value, and most importantly, new directions.

The mountain to...

Have you talked to Memphis chicken farmers? Ask them about their harvest limits and where the nearest USDA poultry facility is. Mobile may just be the answer. Written by Edible Vineyard editor, Ali Berlow, this book is a succinct and direct step-by-step guide.

Yes, food and faith...

Norman Wirzba, professor at Duke Divinity School, spoke recently in Memphis. If you didn’t get to attend, look for his “comprehensive theological framework for assessing eating’s significance.” Available at

From the soul (food)...

Adrian Miller offers an “insightful and eclectic history of the influences, ingredients, and innovations that make up the soul food tradition.” If you were a fan of the Eau Sucre article that he wrote for the Summer 2009 issue of Edible Memphis, you won’t want to miss the expanded version in chapter 13.

Food and Faith
Soul Food

And even more...

Michael Pollan, author of The Omnivore’s Dilemma, The Botany of Desire, and In Defense of Food will be talking about his most recent book Cooked at a joint event with Booksellers at Laurelwood and L’Ecole Culinaire on May 20. Visit for information.

Native Memphian Bryant Terry releases his third cookbook, Afro- Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed in April. Bryant is venturing into vegan food and his latest offering looks as tasty as our much-referenced copy of Vegan Soul Kitchen.

Visit for additional books reviews, events, and excerpts.

Article from Edible Memphis at
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