Silent Spring by Rachel CarsonThe Jungle by Upton SinclairSlow Death by Rubber Duck by Rick SmithDid You Just Eat That? by Paul DawsonIn Defense of Food by Michael Pollan
Books for Environmental Health Specialists
7th out of 105 books — 8 voters
The Hitchhiker's Guide to the Galaxy by Douglas AdamsTwilight by Stephenie MeyerWith Good Behavior by Jennifer LaneExtremely Loud & Incredibly Close by Jonathan Safran FoerSchindler’s List by Thomas Keneally
Hand and Glove
372nd out of 1,382 books — 146 voters

Hedgewitch Book of Days by Mandy MitchellFire Cider! by Rosemary GladstarThe House Witch by Arin Murphy-HiscockThe Lammas Charm by Melissa BellisThe Herbal Alchemist's Handbook by Karen Harrison
Kitchen Witch - Part 1 of Many
60th out of 104 books — 10 voters
The Eustace Diamonds by Anthony TrollopeThe Appointment by Herta MüllerAshanti to Zulu by Margaret MusgroveThe Strange Career of Jim Crow by C. Vann WoodwardThe World Inside by Robert Silverberg
Books with 1,001 to 5,000 Ratings
208th out of 1,107 books — 67 voters

The Art of Fermentation by Sandor Ellix KatzFermented Vegetables by Kirsten K. ShockeyWild Fermentation by Sandor Ellix KatzThe Everyday Fermentation Handbook by Branden ByersMastering Fermentation by Mary Karlin
Fermentation Books
6th out of 16 books — 6 voters
Insane in the Brine by Danny BerkeSacred and Herbal Healing Beers by Stephen Harrod BuhnerFoundations of Flavor by René RedzepiMastering Fermentation by Mary KarlinFermented Vegetables by Kirsten K. Shockey
The Best Fermentation Books
3rd out of 11 books — 2 voters

Ottolenghi Simple by Yotam OttolenghiSeason by Nik SharmaSolo by Anita LoFoundations of Flavor by René RedzepiEveryday Dorie by Dorie Greenspan
Eat Your Books Best Cookbooks of 2018
4th out of 10 books — 2 voters
The Art of Fermentation by Sandor Ellix KatzFood in Jars by Marisa McClellanCharcuterie by Michael RuhlmanPreserves by Pam CorbinPreserving by the Pint by Marisa McClellan
Essential Preserving Books
8th out of 28 books — 8 voters


Listopia Home