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The three together work really well. I haven't gotten very far into The Art of Simple Food, but we've made a few things. I find that her philosophy is so like mine already that what I am gaining is a way to make simple food even more delicious.
The three books together are like a journey, and I would add in Plenty: One Man, One Woman, and a Raucous Year of Eating Locally, which I read before A, V, M. I thought it was a fantastic read on eating locally and the challenges faced by a couple who didn't have a farm.
I can't forget to add it Nina Planck's Real Food: What to Eat and Why. Because of her I tossed canola oil. I read her book at a time when I was pretty sure I already knew what to eat; her writing helped refine it.
There were other books as well, however the three you mentioned, plus the other two I wrote about, completely changed how we eat at this house. We were a whole foods family, and yet we are even more intensely so now.
The only food book I think I need now are the two by Shannon Hayes: The Farmer and the Grill and Grassfed Gourmet Cookbook. The first isn't released yet on Amazon, but the second is on my holiday wish list, and the other releases in the new edition in time to be a birthday gift.
I was pleased that Alice Water's uses grassfed beef in her recipes, but having a freezer full of grassfed beef I consider a couple of books specifically about cooking pasture-raised meat to be a good bet to help us not waste or ruin what we have.
Lauren, are you supposed to be writing?
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Peace,
Kimberly...loving, living and learning with an amazing man and two incredible boys.
"Wisdom, Vitality, and Compassion are my birthright. They are the core of all humanity, in all times and in all places. They may be clouded over, or tarnished, but the brilliance is there, Unchanged, to be discovered again and again. May I constantly seek these things in myself, that I might find them in everyone." ~ my words, taken from the philosophy of Enki Education
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