Here are 100 books that I Don't Want to Eat Bugs fans have personally recommended if you like
I Don't Want to Eat Bugs.
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I fell deeply in love with books as a child, wrote oodles of stories growing up, majored in English literature, and built a writing career in advertising and TV. But my deep love of children’s books never faded. Somewhere in my 30s, I had an epiphany sitting on the couch one day: I clearly saw that writing children’s books was what I wanted to build my life around. It took a lot of time and effort to accomplish that, but with the aid of a helpful hamster named Humphrey – and his friend Og - I found my happy place, and I hope I never, ever “grow up.”
Charlotte’s Web has it all: animal characters, a strong story with life and death at stake, yet as gentle as a breeze. Starring a naïve pig named Wilbur who faces a daunting future… and a unique friend in a spider named Charlotte. Again, a tale of true friendship when brave Charlotte soars beyond the limitations of a spider to save Wilbur.
Charlotte’s depth of character and creativity, paired with Wilbur’s innocence, makes this a classic book for all ages. Yes, she spins the words “Terrific” and “Some Pig,” but in the end, Charlotte herself is one terrific and memorable spider.
Puffin Classics: the definitive collection of timeless stories, for every child.
On foggy mornings, Charlotte's web was truly a thing of beauty . Even Lurvy, who wasn't particularly interested in beauty, noticed the web when he came with the pig's breakfast. And then he took another look and he saw something that made him set his pail down. There, in the centre of the web, neatly woven in block letters, was a message. It said: SOME PIG!
This is the story of a little girl named Fern, who loves a little pig named Wilbur - and of Wilbur's dear friend,…
Lots of us rely occasionally on technology to help us entertain a young child, but the connection we form when looking at a book together cannot be beaten. I have found, both personally and professionally, that great books are born when a kind of magical mix-up is created in a child’s imagination between the words you read and the pictures they see. It feels so wonderful when this happens that they want to revisit the book again and again. I have written many books for young children over more than 20 years, and I am always striving to help cast that magical spell.
You may have seen the movie, but, for me, there is absolutely nothing to compare to Beatrix Potter’s classic original tale. This story about a family of rabbits has been on my bookshelf since my mother introduced Peter Rabbit to me as a young child. Her copy has been read to my children, who I hope will pass it on again.
Even though this book was written well over a century ago, I think it really stands the test of time. Mrs. Rabbit is a busy single mom with three good-as-gold daughters and a naughty son called Peter. I find the intricate illustrations unrivaled–open the book to be transported straight into an English country garden.
"Now run along, and don't get into mischief," Mrs. Rabbit tells her bunnies. But frisky Peter runs straight to Mr.. McGregor's tasty garden and sneaks under the gate! This beloved classic is once again available in an 8x8 format, now with beautifully remastered artwork.
Some of my earliest memories are of sitting with my mom or dad while they read me stories like The Tale of Peter Rabbit by Beatrix Potter or Charlotte’s Web by E.B. White. These memories, along with many great teachers who got me excited about stories, are what helped me develop a love of reading and writing. I love stories with animal characters in them, whether they’re the main characters, or simply there in a supporting role.
Readers who like cat protagonists, steampunk, or both, will love Calico Cogg, the main protagonist of this story. I liked the spunky little cat from the moment I met her, and did not want to put this story down. Clever Calico Cogg began life as an ordinary cat but after she was saved from the streets of Ticswyk, a city in an exciting steampunk world, by Lionel Cogg, a kindly inventor, he enhances her with implants that make her stronger and more agile than a regular cat. I found her talents as impressive as her audience did at the beginning of the book. What can Calico Cogg not do, right? But then, when her beloved human Lionel is kidnapped, Calico's skills are put to the ultimate test! Even with her enhanced skills, it’s a race against time if she’s going to rescue her human! I was on the edge of…
Calico Cogg is a cat like no other. Rescued from the streets of Ticswyk by esteemed inventor Lionel Cogg, she has been fitted with implants to enhance her natural feline abilities. When Lionel is kidnapped, Cali must put her skills to the test to free him. Dark schemes are in the works—a plague of tiny clockwork spiders are wreaking havoc on the city’s inhabitants. Only Cali, with help from her trusted mouse friend Emmit, can get to the bottom of it all. With a criminal mastermind planning a major heist, Cali must race against time to unravel his plot before…
Some of my earliest memories are of sitting with my mom or dad while they read me stories like The Tale of Peter Rabbit by Beatrix Potter or Charlotte’s Web by E.B. White. These memories, along with many great teachers who got me excited about stories, are what helped me develop a love of reading and writing. I love stories with animal characters in them, whether they’re the main characters, or simply there in a supporting role.
I really enjoyed reading this fun book for young kids about Detective Trigger, a Chihuahua hired to find a missing collar. Written in the style of a classic gumshoe mystery, but with animal characters, this story is certain to entertain young kids; even adults who can appreciate the playfulness of animals characters going about their business instead of human characters, would like this book. Struggling to make a living and do his part to restore order in a city run by corrupt cats, Detective Trigger sets out to uncover the mystery, and I found myself as invested in finding out the answers as I imagined Trigger was, himself.
He’s on the trail of crooked cats. Can a doggy detective make this crime their last meow?
Canine private eye Trigger wishes someone would throw him a bone. Without a case to solve, the quick-witted Chihuahua is stuck digging for scraps in a city run by criminal cats. So he thinks his luck has changed when a classy purebred hires him to find her priceless stolen collar.
With his client insisting that an infamous master thief took the jewel-studded accessory, Trigger sniffs around for clues. But what he digs up is a once-in-a-lifetime chance to take down the city’s wicked…
My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
I absolutely love it when poetry and food get down together at the table. In discussions of food writing, poetry is almost always left out of the conversation; this collection of poems spanning from Rumi to Joy Harjo seeks to correct that unfortunate omission.
Young’s organization for the book works almost like a carefully composed tasting menu: arranged by season, the poems begin by whetting the appetite, then gradually progress into meatier fare. Keep this cornucopia of foodie verses handy in the kitchen; it’s the secret seasoning you never knew you needed.
Food and poetry: in so many ways, a natural pairing, from prayers over bread to street vendor songs. Poetry is said to feed the soul, each poem a delicious morsel. When read aloud, the best poems provide a particular joy for the mouth. Poems about food make these satisfactions explicit and complete.
Of course, pages can and have been filled about food's elemental pleasures. And we all know food is more than food: it's identity and culture. Our days are marked by meals; our seasons are marked by celebrations. We plant in spring; harvest in fall. We labor over hot…
I’ve been enthralled with history since childhood thanks to my late father, a college professor with a passion for the past. Our house was always filled with history books of all types and my father was a veritable encyclopedia who enjoyed answering my questions. When I became a crime reporter in the early 2000s, my predilection for history merged with my interest in crime and I ended up writing four books centered around historical crimes ranging in time from the 1700s to the 1960s.
In The Poison Squad, Deborah Blum explores the era in American history before food and drugs were regulated, a wild time indeed when many patent medicines contained not only morphine or cocaine but a plethora of poisonous substances that killed many users.
Even worse, unregulated candy containing adulterated ingredients led to many children’s deaths. Blum not only does a wonderful job breaking down the science and politics involved in this fascinating story but gives a vivid picture of the late 19th century and early 20th in the U.S.
Today, when many are calling for deregulation, The Poison Squad is even more relevant.
The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad.
From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change
By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was…
Having studied diet and behavior for forty years, I realized that I had ignored obesity. However, after eventually considering the topic, I found that the actions of both politicians and the food industry had been spectacularly unhelpful. Why are so many people allowed to suffer? If politicians and the food industry are ineffective, there is a third group that could engineer change: the general public. It is scandalous that so many have been condemned to an early death following decades of ill-health. Something needs to change.
Very often, the study of obesity amounts to little more than stating the cause of obesity. Vague and uninformative statements are made, such as we eat too much, and exercise too little. Although true, this has little use unless you can persuade people to change their behavior. Therefore, the book recommended has one great attraction: it suggests something useful that can be done.
It is a short book aimed at children that attempts to reduce the impact of advertising. Children are introduced to the latest marketing strategies. They are taught ways they can push back, allowing them to take control of their diet and health. Food literacy is acquired.
Eat This! examines how fast food marketing gets you to buy junk and how you can fight back. It shows how marketers embed sales pitches in media to lure consumers to foods that can negatively impact the health of children. The author explains what advertising is, discusses product placement and other tools used to sell products. Curtis provides careful insights into the fast food industry and ways in which young people can push back.
"Kids need to know the truth about junk food, and understand the millions of ways it's pushed on them -- every day. Andrea's fun and accessible…
I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
I love food and I love history, which is why I adore the way this offbeat book explains the origin stories of some of our favorite foods. Yes, some of the tales are gross. Did you know Genghis Khan’s soldiers put raw meat scraps between their horse and saddle? The friction tenderized the meat and turned it into an early version of ground meat patties – seasoned, of course, with horse sweat! Readers who love knowing the facts behind their food will enjoy learning about the beginnings of peanut butter, french fries, hot dogs, and much more.
Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza (which got a big boost from Clarence Birdseye, of all people) to the Cornell professor who invented chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining and educational middle-grade read. Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into!
It’s now fifty years or so since I started growing my own fruit and vegetables so as to have the freshest, best quality ingredients for my home cooking and making my own wine and beer. But I was always asking myself why things were done in a certain way: what was the science behind what was going on? I’ve always loved science for its own sake, but I believe such knowledge enhances appreciation. That’s why, when today’s new interest in vineyard geology took off, I put together my own book on that subject, and it’s why I’m enlightened by the books I list here.
Twenty years old and still the Bible for me. It’s all here. I used to wonder why we did things in the kitchen in a certain way, but now I know. The author doesn’t flinch from the hard science and, besides explaining so many things, that enables him to explode a number of common kitchen myths (searing meat doesn’t seal in the juices) and provide lots of practical advice for the home kitchen.
Other supposedly food and science books have come and gone, but McGee remains my go-to source.
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the p
I've been thinking and writing about food ever since I spent a year in the Soviet Union many decades ago and discovered that food is a wonderfully immediate way to enter into another culture. My first cookbook led to a stint as a spokesperson for Stolichnaya vodka when it was first introduced to the US—a fascinating exercise in cross-cultural communication during the Cold War. In 2001 I founded Gastronomica: The Journal of Food and Culture, which deepened my interest in culinary cultures around the world. Cookbooks aren't just about recipes. For me, the best ones include personal stories and history that transport you to other realms.
Few visitors to France venture to the Auvergne, the sparsely populated, south-central region where until recently most of the now-aging population still spoke the medieval language known as Occitan. Englishman Peter Graham moved there in 1978 and became captivated with the land and its inhabitants. Mourjou communicates his love for this little-known region and its hearty food. Graham collected extraordinary recipes that can't be found in other books about French food (an eggy pudding made with buckwheat flour, ham, Swiss chard, and prunes; a charlotte made with chestnut flour, chestnut cream, pumpkin, and quince). He intersperses recipes with beautifully crafted essays that dive deep into the region's history and culture, chronicling a way of life that is rapidly disappearing.
When cookbooks describe well-known traditional recipes, they usually provide some sort of introduction or background to the dish. All too often one would like to know more, but it is only too rarely that such matters are discussed at length. For most cookbooks are obliged to give priority to the quantity of recipes they include, and cannot afford to be as comprehensive or discursive as they would like to be. In this book, each chapter covers a different dish at the length it deserves, mentioning its origins, etymology, geographical spread, folklore and even appearance in history and the arts, and…
