Biodiversidade Brasileira: sabores e aromas

Brazilian Biodiversity: flavors and flavors.
Recipe book with 335 recipes using 64 nutrient rich underutilized plant species from all over Brazil.
Portuguese 2019 by R.A.C. Santiago and L. Coradin

Indigenous tuber crops that brings health and well being

This report describes a long list of indigenous tubers including their use and recipes. 
English 2018 by D. Godamulla

Kenyan Food Recipes 2018

This is a recipe book of common mixed dishes with nutrient values - As prepared by communities.
2019 by the Government of Kenya and FAO

Kenya Food Composition Tables 2018

This publication holds food composition tables from Kenya including the priority species for BFN Kenya
2019 by the Government of Kenya and FAO

Espécies nativas da flora brasileira de valor econômico atual ou potencial: plantas para o futuro: região Centro-Oeste

Espécies nativas da flora brasileira de valor econômico atual ou potencial: plantas para o futuro: região Nordeste

Portuguese 2018 by Coradin, L., Camillo, J. and Pareyn, F.G.C.

Biodiversity for food and nutrition - Turkish recipes

This book contains traditional recipes based on the BFN focus species for Turkey.
Turkish 2017 by Tan, A., Adanacioğlu, N., Tuğrul Ay, S., Çınar, A. and Karabak, S.

Rediscovering our future: How neglected and underutilized biodiverse foods can nourish the planet.

2016 by Kennedy, G., Ekesa, B., Hunter, D., Padulosi, S., Raneri, J., Shankar, D. and Termote, C.

Alimentos regionais brasileiros

With an emphasis on regional foods, the book promotes awareness of the considerable amount of agricultural biodiversity existing in Brazil, providing information on the nutritional characteristics of each food as well as recipes to stimulate the use this diversity and enhance its culinary appreciation.
by Ministério da Saúde

Cooking with traditional leafy vegetables. Indigenous Plants in Tanzania's kitchen

The book encourages more Tanzanians to use local varieties of vegetables in their cooking. It describes the preparation techniques as well as the health and nutritional values of traditional vegetables.
by RESEWO and Slow Food Foundation for Biodiversity