In Eating to Extinction, Dan Saladino takes a look at some of the world’s rarest foods and why they are in danger of disappearing. From San Francisco’s Dungeness crab to Thailand’s durian fruit, Saladino showcases the unique flavors and textures that make these dishes so special. He also explores how climate change, deforestation, and other factors are putting these foods at risk and what we can do to save them. With delicious recipes from top chefs around the world, Eating to Extinction is an essential guide for food lovers who want to explore culinary traditions from all corners of the globe.
For who is this book for ?
This book is for food lovers who want to explore culinary traditions from all corners of the globe. It features recipes from some of the world’s top chefs, as well as information on why these foods are in danger of disappearing.
- The book explores many rare foods from all over the world and provides recipes for each.
- The author writes with passion about these dishes and their cultural significance, making the reader feel invested in saving them.
- The photography is beautiful and makes the reader want to try every dish featured.
- It is a bit heavy on the environmentalism
- Some of the recipes look pretty complex
- It’s a little dry at times
Learn more about the author
Dan Saladino is a food writer, broadcaster and producer based in London. He has written for The Guardian, BBC Good Food magazine, Observer Food Monthly and many other publications. His work has also appeared on television shows including MasterChef UK, Great British Menu and Market Kitchen.
“This is a marvelous and important book. Dan Saladino takes us on an unforgettable journey to savor some of the rarest traditional foods still being eaten around the world – many of which are in danger of extinction. Along the way, we learn about their cultural significance, how they’re made (and why), and what’s threatening them. The recipes are mouth-watering, but even more inspiring is Saladino’s passion for preserving culinary traditions that might otherwise be lost forever.”
“Eating to Extinction is an excellent and tasty introduction to some of the world’s rarest foods. Dan Saladino does a great job of highlighting how climate change, deforestation, and other factors are putting these foods at risk.”
“Eating to Extinction is a delectable journey around the world in search of foods that are on the brink of extinction. Journalist Dan Saladino discovers why these rare and exotic dishes are in danger, as well as what we can do to save them. With recipes from some of the planet’s top chefs, this book is essential for food lovers who want to explore culinary traditions from all corners of the globe.”
“Eating to Extinction is a fascinating and mouth-watering account of some of the rarest culinary traditions on earth. Dan Saladino travels the world in search of unique flavors and dishes that are in danger of disappearing, from Dungeness crab in San Francisco to durian fruit in Thailand. This book will inspire you to try new recipes and explore unfamiliar cultures, all while helping to preserve our planet’s rich diversity of food.”