The New Food Revolution, with George Monbiot

In 'Heat', Bill Buford recounts his experiences as he leaves his job at the New Yorker to work in the kitchen of Mario Batali's restaurant Babbo. The book is a blend of memoir, travelogue, and gastronomical history, detailing Buford's apprenticeship with Batali and his further explorations in Italy. Buford learns the intricacies of Italian cooking, from pasta-making to pig butchery, and delves into the history and culture of Italian cuisine. The narrative is filled with humor, insight, and vivid descriptions of the culinary world, making it an engaging and entertaining read[1][2][4].

In 'Feral', George Monbiot explores the concept of rewilding, advocating for the restoration of natural ecosystems and the reintroduction of native species. The book delves into how rewilding can revitalize both the environment and human society. Ana Momplet Chico translated the book into Spanish as 'Salvaje'.

In 'Out of the Wreckage', George Monbiot presents a vision for a new society that emphasizes cooperation and community over individualism. He argues that by reorganizing democracy and economic life from the bottom up, people can reclaim control and build a better world. The book offers a hopeful and practical approach to political transformation, drawing on insights from psychology, neuroscience, and evolutionary biology.