Primary Beans bookshelf
Quarter 3 - 2021
Six Seasons: A new way with vegetables - We’re first to admit that it’s easy to reach for the same vegetables over and over, so Joshua McFadden’s approach to seasonal produce is not only helpful, but inspiring. We love the way the book is organized– into six seasons and by produce item– and the different, often surprising, techniques paired with each item to showcase the versatility. We take something away each time we make a new dish.
Inflamed: Deep medicine and the anatomy of justice - An ever-important read that highlights the relationship between the prevalence of chronic inflammation and the injustices of our political, social, and environmental systems. Sure, nutrition plays a huge role (be prepared for some fascinating research on our gut microbiome), but Rupa Marya and Raj Patel also make the case for its other root causes like trauma, racism, and climate change. A fascinating and timely reminder that everything is connected.
Defending Beef: The ecological and nutritional case for meat - The recently updated version covers all the latest around meat production, nutrition, the alt-meat movement, and climate change. We’re fascinated by the discussion about beef’s role in regenerative agriculture and how it complements legume production. Nicolette Hahn Niman’s unusual background positions her perfectly to be the voice of these issues: biologist, environmental activist, lawyer, and vegetarian turned cattle rancher (with her husband, Bill Niman).
Ripe Figs: Recipes and stories from Turkey, Greece, and Cyprus - Ripe Figs is Yasmin Khan’s examination of borders and identity, all through the lens of beautiful recipes inspired by travels to Greece, Turkey, and Cyprus. The recipes are paired with stunning photos of the region and are 100% up our alley: vegetable-centric, thoughtful, and packed with flavor, where we can put our pantry ingredients like pomegranate molasses, sumac, dates, and tahini to good use.
Cooking for your kids: at home with the world’s greatest chefs - This lovely book by Joshua David Stein offers glimpses into the homes of recognizable chefs and demonstrates that, like any parent, chefs do the best they can to get nutritious and delicious meals onto their family tables. We’re particularly inspired by how food can communicate culture and potentially expand the horizons of young eaters.
Quarter 2 - 2021
Mother Grains - Roxana Jullapat expertly teaches us how to use those alt-grains we've always wondered about, and shares seriously delicious recipes that will make you a confident modern baker at home.
On Time and Water - One of Iceland's leading authors, Andri Snær Magnason, takes us on a personal, educational, and historical journey that describes the reality of climate change like never before. It's dark yet witty, alarming yet inspiring.
The Food of Oaxaca - Chef Alejandro Ruiz's brand-new cookbook celebrates the beautiful, distinctive culture and foodways of his homeland and Mexico's culinary capital. Spoiler alert: mouth-watering bean recipes included!
The Cooking Gene - Michael Twitty's thoughtful memoir explores racial issues through the lens of African American culinary history. A must-read for a better understanding of our painful past.
Root, Stem, Leaf, Flower - Gill Meller put together a beautiful cookbook that's not only filled with simple yet refined seasonal recipes, but plenty of inspiration for better connecting to the natural world.
Quarter 1 - 2021
My Mexico City Kitchen - We love Gabriela Cámara's simple instructions on navigating the fresh and bold flavors of Mexican cuisine, with personal stories woven throughout that really bring you into her kitchen.
Indian-ish - Priya Krishna's cookbook is a delicious tribute to her mom's cooking– an "Indian-ish" blending of family recipes from back in India with the new culture and ingredients she found in the US.
Salt, Fat, Acid, Heat - Samin Nosrat's fan-favorite cookbook showcases her extensive repertoire and helps any reader (including us!) discover the building blocks of becoming a confident, inspired cook.
Fiber Fueled - Dr. Will Bulsiewicz gets science-y about gut health, which he explains is key to overall well-being and is fueled by the fiber we get from eating a variety of colorful plants. Now THIS we can get behind.
The Third Plate - Chef Dan Barber's thoughtful take on the complex intersection of communities, ecology, cuisine, and flavor served as a lens into the future of food, and has been major inspiration for the founding team at Primary Beans.