On Brightland's Bookshelf
Welcome back to On Brightland's Bookshelf—this monthly series focuses on what interesting people we admire are reading right now. We could all use a reminder to pursue some screen-free time, and reading is one of our favorite analog activities. For April, Team Brightland is sharing our own favorite cooking-related reads for spring.
À Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler
À Table is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend. It is also included in our limited-run Bon Vivant Capsule - a lovely gift for the food and drink enthusiasts in your life.
Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life by Heidi Swanson
In Super Natural Simple, beloved blogger and New York Times bestselling author Heidi Swanson offers 120 smartly streamlined recipes--with minimal ingredients, timesaving tips, and creative flavor combinations--to make healthy home cooking completely doable.
The Margot Affair by Sanaë Lemoine
The Margot Affair is set in Paris and centers on seventeen-year-old Margot, the hidden daughter of a politician and stage actress. Author Sanaë Lemoine has worked in test kitchens and as a cookbook editor at Martha Stewart and Phaidon. Because of her background in food, the novel is rich in its descriptions of food and drink, offering an experience of travel and escape that feels particularly welcome given the circumstances.
Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It by Tom Philpott
This is an unsettling journey into the United States' disaster-bound food system, and an exploration of possible solutions, from leading food politics commentator and farmer-turned-journalist Tom Philpott.
Cooking Solo: The Fun of Cooking For Yourself by Klancy Miller
Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves.
