{Bibliothecary} Honey & Oats by Jennifer Katzinger

This whole grain, low-sugar baking book is filled with 75 recipes for light, moist, and flavorful cakes, pies, scones, cookies, muffins, bars, and breads proves that baking with healthy ingredients doesn’t have to mean sacrificing flavor or texture.

Author Jennifer Katzinger created these classic baked-good recipes replacing sugar with honey, coconut palm sugar, maple syrup, and Sucanat; she uses oats and whole grains, such as teff, kamut, spelt, buckwheat, einkorn, barley, and whole-wheat flour to make delicious and more nutritious baked treats.





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{Bibliothecary} Whole-grain Mornings by Megan Gordon

A beautiful guide to morning meals, Whole-Grain Mornings offers sixty-five sweet and savory recipes for wholesome whole-grain breakfasts.

Whether you’re cooking for busy weekdays, slow Sundays, or celebratory brunches, this charming cookbook will inspire you to look beyond the average bowl of cereal toward healthy and delicious ways to incorporate whole grains like amaranth, farro, and barley into your morning meals.







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{Bibliothecary} A Change of Appetite by Diana Henry

What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.

In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating.

There is no austerity here, simply fabulous food that nourishes body and soul.






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