Slow Food Reads

If you love reading novels where recipes tell part of the story — memoirs where the ingredients of life and favorite foods are carefully measured and combined and travelogues that bring the kitchens of the world into yours — you’re going to love Slow Food Reads!

Recommended Books

Holly Herrick's new cookbook cover Tart Love: Sassy, Savory, and Sweet
by Holly HerrickA self-confessed former tart and pastry phobe, third-time cookbook author and Le Cordon Bleu Graduate, Holly Herrick invites readers into the brave, expansive world of fun and delicious tart preparation.
    High on the Hog
by Jessica B. Harris In her book, Harris chronicles the evolution of African-American food, from everyday West African dietary staples to foods prepared pre-Civil War, followed by the emergence and impact of those on restaurants, chefs, and current eating trends.
Slow Food Nation
by Carlo PetriniSlow Food Nation will change the way you think about food! Slow Food founder Carlo Petrini describes how we can take back control of our food by outlining three central principles: food must be good (healthful and delicious); it must be clean (produced sustainably in ways that respect the environment), and it must be fair (produced with respect for social justice).
The Pleasures of Slow Food
by Corby KummerCorby Kummer’s The Pleasures of Slow Food introduces readers to the movement and its goals, while acquainting them with some of the producers worldwide who embody its spirit and objectives. Kummer has also included 40 recipes from chefs and everyday cooks whose approach to food and cooking also represents the Slow Food ideal.
Renewing America’s Food Traditions
edited by Gary Paul NabhanHighlighting the success stories of food recovery, habitat restoration, and market revitalization that chefs, farmers, ranchers, fishermen, and foresters have recently achieved, the book builds a persuasive argument for eater-based conservation
     Slow Food Revolution
by Carlo PetriniFounded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world.