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.
Shepherd is a community of 12,000+ authors and super readers sharing their favorite books with the world.
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…
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
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…
By Andrew T. Huse, Bárbara Cruz, and Jeff Houck
Author
Why are we passionate about this?
Our obsessions with food and history mean that recipes are not the end of the journey, but the beginning. Recipes are an answer to a whole host of questions, challenges, and opportunities, and those are the stories that interest us. A recipe with no history is like the punch line with no preceding joke, incomplete at best.
It’s all here—from George Washington’s penchant for cracking walnuts with his teeth to Biden’s famous weakness for ice cream—Dinner with the President is a fascinating peek into the First Families’ eating habits en famille, as well as the diplomatic maneuvers behind state dinners and the gastro-intrigue girding geopolitics.
By the coauthor of Julia Child’s memoir, My Life in France, this meticulously researched account of White House meals is part history book, part food biography. Juicy behind-the-scenes accounts shed light on events like Andrew Jackson’s 1829 inauguration party, Richard Nixon’s improbable gastro-diplomacy in China, and Jimmy Carter’s brokering peace in the Middle East over 13 days of food.
Last, readers will appreciate a compendium of selected White House recipes (some modernized to today’s tastes and accessibility of ingredients), historical photographs (such as notable events at the White House and a few of the kitchens through the years), and images of…
A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s best-selling memoir My Life in France
"[A] beautifully written book about how the presidential palate has helped shape America...Fascinating."—Stanley Tucci
Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foe: Thomas Jefferson’s nationbuilding receptions in…
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!
I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
This wonderful, engaging book will change the way you think about food. Margaret Visser unpicks an “ordinary meal” in North America, digging beneath the surface of everyday ingredients such as butter, lettuce and chicken to reveal fascinating stories. Visser – who writes with a shrewd and perceptive intelligence - weaves together history, science and social observation to great effect. The ‘ordinary’ meal proves to be no such thing.
An excursion into the origins and background of an ordinary dinner: corn on the cob, chicken with rice, lettuce salad and ice-cream. Tracing the historical, cultural, agricultural and social strands that run through their history, the author presents the reader with an "anthropology of everyday life". This book was the winner of the 1990 Glenfiddich Award for the Food Book of the Year. The author also wrote "The Rituals of Dinner".
I’ve always been interested in food, even as young as 3 years old I remember wanting to taste everything, and I found the process of cooking fascinating. But I really got interested in food as a topic for research during my time studying Greek culture for my PhD thesis. People on the island of Kalymnos, where I’ve conducted research for 30 years, made a strong connection between food and memory, but it was a connection that few scholars have written about until recently. So I’ve been excited to participate in a new field reflected by all of these books, and hope you will be as well.
This is the first book of its kind to combine a focus on women’s food knowledge from growing and harvesting to cooking.
The author draws from a wide array of sources to provide a rare cross-cultural and historical perspective on women’s food practices and their significance to “sexual politics.” Written in accessible and lively prose that is both informative and a pleasure to read.
Women have always been inextricably linked to food, especially in its production and preparation. This link, which applies cross-culturally, has seldom been fully acknowledged or celebrated. The role of women in this is usually taken for granted and therefore often rendered unimportant or invisible. This book presents a wide-ranging, interdiscplinary and comprehensive feminist analysis of women's central role in many aspects of the world's food systems and cultures. This central role is examined through a range of lenses, namely cross-cultural, intergenerational, and socially diverse.
