Recommended Reads from Susan Carr, Youth Services Librarian
1 of 5
BooBoo
By Olivier Dunrea (reader)
BooBoo the little blue gosling is not a picky eater; she eats her food and everyone else’s meals, too. Then one day she swallows something that might change her ways. Fun for beginning readers.
2 of 5
Eat, Leo! Eat!
By Caroline Adderson (picture book)
Leo would rather play than eat until his wise grandma comes up with a solution that has Leo eager to join his family at the dinner table.
3 of 5
Milo Speck, Accidental Agent
By Linda Urban (juvenile fiction)
Milo’s clothes dryer is really a portal to Ogregon, where human children are a favorite snack. In this fast-paced and hilarious story, he escapes a hungry ogre baby and learns what his father really does at work.
4 of 5
Hungry
By H.A. Swain (teen)
In Thalia’s world, people no longer need to eat thanks to science and new devices. Curious about the past, she meets a boy who is helping recall a time when thinking about food wasn’t a crime.
5 of 5
The Omnivore’s Dilemma: The Secrets Behind What You Eat
By Michael Pollan (juvenile nonfiction)
Young readers go on a tour of food sources, from industrial farms to backyard gardens, that will make them (and us) more thoughtful about food.
Recommended Reads from Megan Chrusciel, Adult Services Librarian
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The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet
By Nina Teicholz
For decades, the scientific community and the public have been misinformed about saturated fats. Science will show you that it’s time to welcome meat, cheese and eggs back into your diet.
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Foodist: Using Real Food and Real Science to Lose Weight without Dieting
By Darya Pino Rose
End dieting and become a foodist: one who loves food and makes eating decisions based on real science. You’ll focus on what you like to eat rather than what you should or shouldn’t eat.
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An Everlasting Meal: Cooking with Economy and Grace
By Tamar Adler
Get back to basics with this guide on stretching your food dollar by using what’s in your cupboard, creating inexpensive meals and saving dishes that have gone awry.
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The Tummy Trilogy
By Calvin Trillin
This New Yorker food critic hilariously recounts his favorite eateries around the country in the 1970s – dives, diners and burger shacks – snubbing his nose at the food snobs of the world.
5 of 6
Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany
By Bill Buford
When an opportunity to train in Mario Batali’s restaurant arose, the author jumped at the chance. Relive his kitchen adventures through Italy, London and the dish pit.
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The Food of a Younger Land
By Mark Kurlansky
Authentic recipes, anecdotes and photographs are used to showcase the eating habits and struggles of 1930s America, a bygone era before “fast food” was a thing.
