‘Food Rules – An Eater’s Manual’ by Michael Pollan There are loads of books on food, and even more on healthy eating. It’s become a national (and international?) obsession. But despite the wealth of information available to us, mo...
Fermenting foods preserves them, improves digestibility, creates new nutrients, and has numerous health benefits. It is also a culinary adventure, creating new tastes and textures. This wonderful book opens the doors to simple home fermentation, so that we can...
‘The Way Of Qigong – The Art and Science of Chinese Energy Healing’ by Kenneth S. Cohen The problem with most books on Qi Gong or T’ai Chi is that they are very style specific, and aren’t really relevant to people not practicing t...
‘The Ancient Wisdom of the Chinese Tonic Herbs’ by Ron Teeguarden Ron Teeguarden is an American herbalist who overcame serious ill health at an early age by using Chinese herbs, and has since specialised in the ‘tonic’ herbs, which is w...
A couple of weeks ago I was lucky enough to hear Miles Irving speak on his favourite topic – foraging. As a professional forager providing wild foods to the restaurant trade, Miles is a leading expert on the gathering and use of wild food and ‘The Forager ...
