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In The Omnivore's Dilemma, Michael Pollan writes about how our food is grown -- what it is, in fact, that we are eating. The book is really three in one: The first section discusses industrial farming; the second, organic food, both as big business and on a relatively small farm; and the third, what it is like to hunt and gather food for oneself. And each section culminates in a meal -- a cheeseburger and fries from McDonald's; roast chicken, vegetables and a salad from Whole Foods; and grilled chicken, corn and a chocolate soufflé (made with fresh eggs) from a sustainable farm; and, finally, mushrooms and pork, foraged from the wild.

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A comprehensive guide to foodstuffs, this valuable reference tool empowers the reader with practical knowledge for identifying and making use of almost every edible. After a discussion of what constitutes organic food, Cox inventories vegetables in alphabetic order. Beyond commonplace asparagus, beets, carrots, corn, peas, potatoes, and their ilk, Cox includes cardoons, crosnes, ground cherries, and even seaweed. For each entry, he gives a brief history, its organic cultivation, nutrition, types, seasonality, selection hints, preparation, and uses. Each citation has a recipe or two featuring the item as an ingredient. The wealth of practical information crowding these pages makes this an indispensable resource.

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Navigating the relative morality of buying local, buying organic or buying fairly traded food can be difficult, but this exhaustive guide is an excellent roadmap to socially conscious eating. By adhering to just a few principles, Weinstein argues, we can trade our decadent lifestyles for more sustainable practices. These include eating less meat, and choosing humanely raised game meats; eating more organic produce; choosing farm-raised fish and avoiding overfished species like wild salmon; and buying fairly traded coffee, chocolate and sugar. Weinstein is passionately serious about culinary ethics, but he is equally serious about the pleasures of eating.

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Food shopping should be fun, but these days it’s downright confusing. Just trying to eat well and make healthy and nutritious meals for our families has gotten more and more complicated. Hormones, pesticides, antibiotics, mad cow disease, genetic modification - what impact do these issues have on our diet, our health, our waterways, our soil? How can the average person sift through confusing labeling, conflicting news reports, and unfamiliar terminology in order to select foods that are truly healthy and nutritious? With The Organic Food Guide, Steve Meyerowitz, aka “Sproutman,” author of nine other books on diet and nutrition, guides you through this maze of tough health issues and new food choices. He steers you to healthier foods and shows you how to find the bargains, too.

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In The Petit Appetit Cookbook, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children.

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Eating healthy, organic, delicious cuisine doesn't have to be difficult! Learn how with this great book.

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Take a lesson from Whole Foods on how to cook up some delicious healthy eats.

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You can do it! Grow your own organic foods.

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