The Perennial Kitchen by Beth Dooley
Based on the title and the cover you might think this cookbook only highlights recipes/cooking with perennial vegetables/herbs/etc. But, the book goes beyond that to highlight foods grown through regenerative agriculture and heirloom varieties. In my opinion a lot of people think the answer to climate change or industrial agriculture is to eat less or no meat, but that only pushes vegetable industrial agriculture (like soybeans and corn). The real answers are smaller, sustainable, regenerative farms that are bringing back heritage breeds of animals and heirloom vegetables/grains/fruit/etc. And that is what the recipes in this book focus on. There are typical cookbook chapters on baking, vegetables, grains, meat and eggs, soup, and desserts. But, the first chapter is the Perennial Pantry and covers how to stock your pantry with heirloom/heritage staples. And the final chapter is Preserving the Seasons with recipes for pickles, jams, etc. Overall, I thought this was a very unique cookbook that focuses on sourcing higher quality ingredients that support local farmers and help heal the land.
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