Books for the Beach
Nourished Planet
Sustainability in the Global Food System
By Barilla Center for Food & Nutrition
Edited by Danielle Nierenberg, Food Tank
Nourished Planet is a recipe for creating a more economically viable, environmentally sustainable, and socially just food and agriculture system around the globe. It is an essential read for farmers, eaters, businesses, policymakers, academics, funders, and anyone interested in contributing to a food system that is better for us all.
The New Charleston Chef’s Table
By Holly Herrick
From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone
unturned as she winnows Charleston’s celebrated restaurant collection down to her top picks.
Complementing the text are full-color photographs, as well as sidebars that highlight this Southern gem’s 300-year history, unique ingredients and specialty shops.
Soul: A Chef’s Culinary Evolution in 150 Recipes
By Todd Richards
Food is a religion of its own, and Chef Todd Richards is a preacher of soul food. His message? You can honor tradition yet still be free to explore, experiment, and draw inspiration from around the world. Richards shares his culinary journey, detailing the soul food of his childhood and the award-winning cuisine.
Beach House Reunion
By Mary Alice Monroe
Mary Alice Monroe uses the power of story to raise awareness about important issues impacting the wild. Beach House Reunion is set against the backdrop of the nesting season for the endangered loggerhead sea turtle, encompassing her passion to protect the species and her adoration of the Lowcountry landscape.
The Faces of Local Food: Celebrating the People Who Feed Us
By Charlotte Caldwell
The Faces of Local Food inspires us to celebrate and champion small family farmers, and the chefs, retailers, and distributors who make local food available to the Lowcountry. In the process, we celebrate and champion our own health, the health of the planet, and the economic health of our communities.
