|Ancient Bodies, Modern Lives: How Evolution Has Shaped Women's Health by Wenda TrevathanIf you are willing to delve into serious science on the evolution of women's bodies, this book is for you.|
|Bones: Recipes, History, and Lore by Jennifer McLagenThis cookbook is great if you are interesting in cooking delicious nose to tail or just getting more nutrition from the meat you buy. Great foundations for making bone stock as well as mouth-watering bone-based recipes.|
Duck, Duck, Goose by Hank Shaw
Pastured farmed and wild duck and goose is not like your average supermarket chicken. This book teaches you how to cook it deliciously.
Fat: An Appreciation of a Misunderstood Ingredient with Recipes by Jennifer McLagen
A great book for those new to viewing fat as valuable for cooking and nutritious rather than unhealthy and greasy.
|Heart and Blood by Richard K. NelsonOne of my favorite books on the ecology of deer in the United States and the role that hunting plays ecologically and psychologically|
Make Prayers to the Raven: A Koyukon View of the Northern Forest by Richard K. Nelson
An anthropological study of an arctic tribe written in narrative form, this is a beautiful book that fleshes out aspects of life that are often ignored even by those who follow primal diets. Food is more than just survival, it has important spritual aspects that tie it to us and the places we live.
|Meat: A Benign Extravagance by Simon FairlieSo you've heard eating animals is bad for the environment. The scientific and economic reality is that sustainable food is more complex than cutting out animal products- some animal foods are good for the environment and sustainable to produce. An extensive academic treatment of what this means.|
|Momofuku by David ChangI've had this cookbook since 2009 and it's still one of my favorites. Bacon dashi anyone? Or delicious crispy pork belly?|
|Paleofantasy by Marlene ZukThough much maligned in the paleo diet community, this is a book you should give a chance. A great primer on evolutionary biology and a caution against making too much of paleolithic "just so" stories.|
|Plants That We Eat: Nauriat Niginaqtaut - From the traditional wisdom of the Inupiat Elders of Northwest Alaska by Anore JonesThis wonderful ethnography challenges stereotypes about Arctic food, revealing a cuisine that is surprisingly diverse.|
Supplement Goals Reference Guide by Examine.Com
I don't take many supplements, but when I do, refer to Examine.com's great scientific information which they do an amazing job of making useful and readable.
|The Complete Low-FODMAP Diet: A Revolutionary Plan for Managing IBS and Other Digestive DisordersThe go-to book I recommend for dealing with IBS and other stomach problems.|
|The Family Meal: Home Cooking with Ferran Adria by Ferran AdriàFerran Adrià is a chef known more for molecular gastronomy than home cooking, but these meals for the kitchen staff and simple and delicious, using very basic health ingredients. Rich series of photographs illustrate each step in the recipe.|
The Taste of Country Cooking by Edna Lewis
This cookbook is as fun to read as it is to cook from, Edna's writing takes you back to her family's farm life in Virginia before cooking locally and seasonally was cool.
|The Whole Beast: Nose to Tail at Home by Fergus HendersonThe seminal cookbook on cooking offal. Many of the recipes are perfectly easy for the home cook- particular those for heart and bone marrow.|
|Why Some Like It Hot: Food, Genes, and Cultural Diversity by Gary NabhanA thought provoking book about the possibility that human cultures co-evolved with certain foods.|
|Wild Fermentation by Sandor Ellix KatzLearn how to use fermentation to get the most out of your food. And Sandor ferments pretty much everything in this book. A huge variety of valuable information for anyone.|