Salad: A Global History by Judith Weinraub (2016)
Light, healthy, and easily tossed together– salads have been a staple throughout human history. They come in a variety for forms and feature as both side and main dishes in a range of regional cuisines. Weinraub explores their history, from a simple assemblage of wild plants to their current position as the quintessential health food.
Lettuce Help (Gertie in the Garden) by S.M.R. Saia (2022)
First-grade gardener Gertie Green’s social skills are tested when she joins the school garden club in this beautifully illustrated early reader chapter book about self confidence, consideration, and learning how to say you’re sorry.
Collards: A Southern Tradition from Seed to Table by Edward H. Davis and John T. Morgan (2015)
Food is essential to southern culture, and collard greens play a central role in the South’s culinary traditions. A feast to the famished, a reward to the strong, and a comfort to the weary, collards have long been held dear in the food-loving southern heart. In Collards: A Southern Tradition from Seed to Table, Edward H. Davis and John T. … Continued
Magic Herbs for Little Explorers by Alicja Kuziel (2025)
Does your child love nature, stories, and discovering the world around them? “Magic Herbs for Little Explorers” invites young readers on a magical journey through the world of herbs – a place where every leaf tells a story, and every flower holds a secret.
The Legend of Pesto: La Leggenda del Pesto by Lucia Sincich (2025)
The Legend of Pesto / La Leggenda del Pesto takes young readers on a journey to the hills and harbors of Liguria, where sailors, a humble monk, and a handful of fresh ingredients come together to inspire the birth of a beloved Italian treasure.
A Brief History of Pickles by Geoff Schmidt (2019)
Before the humans built great nations. Before the sea filled with crustaceans. At the beginning of earth’s rotation Pickles ruled creation. The cucumbers had it made in the shade, hoarding all the pickle juice for themselves while the rest of the fruits and veggies were left to rot. That is, until a rebellious pepper started a revolution to take the brine and … Continued
Pickles: A Global History by Jan Davison (2018)
Explore the cultural and gastronomic importance of pickles from the earliest civilizations’ brine-makers to twenty-first-century dilettantes of dill. Join Davison and discover the art of pickling as mastered by the ancient Chinese; find out why Korean astronaut Yi So-yeon took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and … Continued
For the Love of Cucumbers by Victoria King (2025)
A simple snack becomes a moment of discovery in –For the Love of Cucumbers—a tender rhyming journey told through the eyes of a curious toddler. When Mommy offers a slice of something green and mysterious, taste becomes wonder, and crunch turns into pure delight.
Louisiana Crawfish: A Succulent History of the Cajun Crustacean by Sam Irwin (2014)
The hunt for red crawfish is the thing, the raison d’etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter … Continued
How to Peel a Crawfish by Brittney Cannon (2025)
Gage is pumped for the big crawfish boil at Nanan’s house—but there’s one tiny problem… he’s never peeled a crawfish before! And his cousin T-Bougre won’t let him hear the end of it. Determined to learn, Gage turns to his family for help. But all he keeps hearing is the same ol’ phrase: “Pinch ‘em, peel ‘em, eat ‘em!” What does that even mean?! From Pops … Continued