Farmer and writer David Mas Masumoto chronicles the reality of farming and reflects on fruit and family.
(I ran into the author this summer at the markets. I got really excited and couldn't remember the name of his book, which was sitting on my nightstand at the time. We spoke for a few minutes and then I shoved a little Fruit Slinger card into his hand. Very nice man. Gave hardly any indication that he thought I was nuts.)
You think I'm obsessed with fruit? It gets much, much worse. And much, much better.
A gorgeous and inspiring jam cookbook, with recipes not just for summer fruits, but for every season.
This volume gathers decades of recipes into a single volume, including what has to be one of my favorite dessert posts on this blog: Watermelon sorbet with chocolate seeds (served in the rind).
An excellent old standby, this cookbook fills in some of the gaps that more adventurous or esoteric cookbooks leave.
Michael Pollan examines human beings' relationship with four plants: apples, tulips, marijuana, and potatoes. Worth getting for the section on apples alone.
Fantastic and approachable collection of adventures to keep you entertained in the kitchen.
Michael Pollan explores industrial farming, organic food (both small-scale and industrial), and hunting and gathering as he follows meals from the source to the table.
Barbara Kingsolver writes an enjoyable account of living off the land for a year.
I hope Mark Bittman is making a killing on this book, because he deserves to. If you buy this 2008 revised edition, you'll be ahead of me. I'm still working out of my old school edition of How To Cook Everything
The Cooks Illustrated team presents their sweet and savory best.
Russ Parsons, writer for the Los Angeles Times, is so solid. It's no surprise his book is full of good, quick hits on selecting produce, along with a smattering of recipes.
If you've never canned before, this is the best way to get started. The included book walks you through absolutely everything you need to know. The included equipment means you'll have everything you need.
You can buy a lot of other canning books. And maybe you should. But start with this one.
Fantastic tool for getting the seeds and skins out of your jams and preserves.