• THE BIG BOOK OF KOMBUCHA

    This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and recipes for 286 different flavor combinations.

    Item: 7817

    Author: Hannah Crum, Alex LaGory

    Format: Paperback

  • THE BIG BOOK OF PRESERVING THE HARVEST

    Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers freezing, canning, drying and pickling produce fresh from the market or garden.

    Item: 1493

    Author: Carol W. Costenbader

    Format: Paperback

  • THE BIG FAT SURPRISE

    In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past 60 years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.

    For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes and heart disease?

    In this captivating vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.

    With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

    Item: 7762

    Author: Nina Teicholz

    Format: Paperback

  • THE COLOR OF FOOD

    Imagine the typical American farmer. Many people visualize sun-roughened skin, faded overalls, and calloused hands … hands that are usually white. While there's no doubt the growing trend of organic farming and homesteading is changing how the farmer is portrayed in mainstream media, farmers of color are still largely left out of the picture.

    The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens' quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming.

    The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we've overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone.

    Item: 8255

    Author: Natasha Bowens

    Format: Paperback

  • THE COMPASSIONATE CHICK'S GUIDE TO DIY BEAUTY

    Part vegan beauty how-to, part cookbook, and part self-improvement manifesto, The Compassionate Chick's Guide to DIY Beauty showcases nontoxic, rejuvenating, and restorative skin care and beauty products that you can whip up in your kitchen with simple ingredients for pennies per treatment. Everything you need to know about making your own vegan cosmetics is here, from the benefits of going vegan and why it's important to only use products that haven't been tested on animals to a complete list of what you'll need to get started (from the ingredients to the equipment).

    Item: 8182

    Author: SUNNY SUBRAMANIAN & CHRYSTLE F

    Format:

  • THE COMPASSIONATE HUNTER'S GUIDEBOOK

    Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life and death that we have lost connection to as a culture.

    The Compassionate Hunter's Guidebook is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live. This practical manual suggests that hunting is not a "sport" and the animals whose lives are taken are not "game." It combines a deep, philosophical exploration of the ethics of killing with detailed instructions on every step of the process including:

    • Understanding your prey
    • Tools, techniques and preparation
    • The act of the hunt
    • From forest to table: processing, preserving and preparing your kill

    A unique and comprehensive, fully illustrated guide to the complexity, ethics and spirit of the hunt, The Compassionate Hunter is a must-read for beginning and experienced hunters alike. It will appeal to anyone who wishes to delve more deeply into the complex, humbling and ultimately profound reality of our relationship with the food that nourishes us.

    Item: 7212

    Author: Miles Olson

    Format: Paperback

  • THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING AND SAUSAGE

    Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouthwatering recipes are included.

    Item: 4724

    Author: Philip Hasheider

    Format: Paperback

  • THE COMPLETE BOOK OF PICKLING

    Capturing garden vegetables at their best for year-round enjoyment: It's smart and taste bud ticklin', if you're picklin'!

    Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.

    The wonderfully inventive recipes in The Complete Book of Pickling feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.

    Enjoy wonderful foods year-round with recipes such as:

    • Kosher dill pickles
    • Aunt Thelma's bread and butter pickles
    • Pretty beet and radish pickles
    • Gingery cantaloupe pickles
    • White balsamic and pepper pickled strawberries
    • Clementine pear chutney
    • Pineapple lime tomato salsa
    • Smoky three-pepper cucumber relish
    Author Jennifer MacKenzie specifies manageable sizes for average households, and she includes serving suggestions and quick recipes for dishes that use the preserves for top flavors.

    Item: 6923

    Author: Jennifer MacKenzie

    Format: Paperback

  • THE COMPLETE GLUTEN-FREE WHOLE GRAINS COOKBOOK

    Consuming whole grains offers not only a wide variety of health benefits, but they can be incredibly delicious. We also know that more and more people are looking for gluten-free alternatives. It is a huge market, and that's where this book fits in perfectly, with great recipes featuring amaranth, buckwheat, corn, job's tears, millet, oats, quinoa, rice, sorghum, teff and wild rice.

    Its color pages throughout feature a wealth of health information on these grains. There is a culinary profile for each, with buying and storing information, cooking methods and recommendations, and detailed nutritional analyses for each individual grain as well as for the recipes. The color photographs for each grain provide easy identification.

    Featuring mouthwatering recipes for breakfast through dessert, author Judith Finlayson ensures that good taste and a gluten-free lifestyle go together beautifully, from soups, salads and sides to pancakes, puddings and so much more.

    This book is proof positive that good taste, excellent nutrition and gluten-free options are not mutually exclusive.

    Item: 7009

    Author: Judith Finlayson

    Format: Paperback

  • THE COMPLETE LEAFY GREENS COOKBOOK

    This comprehensive book is a reflection of the groundswell of enthusiasm for healthy eating … leafy greens in particular. Kale led the charge and now consumers are looking for new alternatives among these inexpensive, nutritious and versatile ingredients.

    Dozens of varieties of leafy greens are featured (67 to be exact), each with a photograph for easy identification. They range from the well-known (spinach) to the trendy (kale and collards) to the obscure (items that mizuna and purslane). With the world growing smaller every day and our grocery store selections expanding, it's probably just a matter of time before you see these at your local grocers.

    All the greens are listed alphabetically, and each listing contains:

    • Scientific and alternate names, and types
    • Historical information, including fascinating folk remedies
    • Nutritional information, as well as tasting notes
    • Recipes that correspond to the particular green
    • How to buy, store, prepare and cook the green
    • Measures and substitutions, equivalents
    • Intriguing and entertaining sidebar boxes
    Award-winning food writer Susan Sampson has created 250 outstanding vegan recipes, a wide and wonderful variety that can be enjoyed as main dishes, sides and even breakfast. Smoothies are the perfect way to incorporate more greens into your diet. The humble Brussels sprouts rise to a whole new level in Brussels and Yukon Hash, dandelion takes a dandy turn in Penne Boscaiola, and Napa simply shines in Grilled Kimcheese Sandwiches. Explore greens from other parts of the world that are now grown in North America: Yu Choy in Yu Choy with Saucy Shiitakes and Baby Corn, or taro leaves that perfectly complete the recipe for West Indies Pepper Pot Soup.

    So stretch beyond your typical cooking routine and tap into a healthier, more interesting way of eating by simply incorporating more greens into your kitchen.

    Item: 7142

    Author: Susan Sampson

    Format: Paperback

  • THE COMPLETE ROOT CELLAR BOOK

    Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.

    This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed, illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.

    The Complete Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.

    The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include:

    • Classic leek and potato soup
    • Golden puffed potato puddings
    • Maple pecan crumble apple pie
    • Classic carrot cake
    • Spiced pear butter
    • Three-onion relish
    Root cellars are the best natural way to store food, and this book is the most complete and up-to-date reference available on this time-honored tradition.

    Item: 5252

    Author: S. Maxwell and J. MacKenzie

    Format: Paperback

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