Eat and let eat.

Basic food info including selection, preparation, and eating, all as diet/weight-free as possible.

[Food Fiction] Big Girl: How I Gave Up Dieting & Got a Life by Kelsey Miller
How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition by Mark Bittman. I got into Mark Bittman through his short cooking videos for the New York Times. Straightforward recipes often with easy variations. The second book I pull out if Alice doesn’t do it.
In Defense of Food: An Eater’s Manifesto by Michael Pollan. Pollan is the voice of reason. This book is more easily digested than his “Omnivore’s Dilemma.” His manifesto? “Eat food. Not too much. Mostly plants.”
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters. Uncomplicated recipes that let quality ingredients speak for themselves. I love this cookbook.
The New Food Lover’s Companion Fourth (4th) Edition by Sharon Tyler Herbst and Ron Herbst. Think you know what baba ghanoush is, but not really? Acai? Legume? Or, now that I know it’s a rutabaga, how do I store it? I’ve turned to this little guide for so many years for info on anything food: produce peak season and selection, cooking temps, ingredient substitutions, you name it; often wishing I had it along at restaurants, grocery stores and farmer’s markets. Heard there is now an “app” but that it’s not so good.