On the Shelf

Grocery: The Buying and Selling of Food in America

By Michael Ruhlman

Michael Ruhlman’s latest book, Grocery: The Buying and Selling of Food in America, is a fascinating look at the contemporary grocery industry, with a focus on Northeast Ohio’s own Heinen’s. American culture and lifestyle have changed significantly since there were mom-and-pop grocery stores in every neighborhood. Ruhlman traces this timeline and investigates all the corners of the industry—suppliers, nutrition experts, entrepreneurs, and grocery owners. “Anyone who has ever walked into a grocery store, or who has ever cooked food from a grocery store, or who has ever eaten food from a grocery store must read Grocery,” TV star Alton Brown says. “It is food journalism at its best, and I’m so freakin’ jealous I didn’t write it.”

The PlantPure Kitchen

By Kim Campbell

PlantPure is an organization dedicated to educating people about the benefits of a whole food plant-based diet. “PlantPure Nation,” a documentary, was released a few years ago, followed by a cookbook. Now, The PlantPure Kitchen has been published with 130 recipes, including Beer Bread, Polenta Fries, and Baked Bananas (with maple syrup and rum, yum!). Kim is the daughter of Dr. T. Colin Campbell, who is one of the founders of the contemporary plant-based nutrition movement. She is a culinary nutritionist, so each recipe in this book balances health benefits with flavor. PlantPure Kitchen is an important guide to a healither lifestyle.

On Vegetables: Modern Recipes for the Home Kitchen

By Jeremy Fox and Noah Galuten

Cleveland-born award-winning chef Jeremy Fox has collaborated with food writer Noah Galuten to produce On Vegetables: Modern Recipes for the Home Kitchen. Jeremy operates the heralded Rustic Canyon Wine Bar & Seasonal Kitchen in Los Angeles. What makes his restaurant and this book so successful is his process and philosophy, inspired by, of all things, his experience with meat. A colleague dishes with NPR on Jeremy’s approach: “He would cook the vegetables like meat. He would truss them, baste them like meat. And it just really opened your eyes as to how you could treat a radish … like a pig. It was pretty cool. And it was all delicious.” Recipes include Carrot Juice Cavatelli with Spiced Pulp Crumble, and Purple Haze Carrots.