• THE BRISKET CHRONICLES

    Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world (both outside on the grill and in the kitchen).

    Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it, even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket (Jake’s Double Brisket Cheeseburgers).

    In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus, he provides plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites (or, for real mind-blowing pleasure, Kettle Corn with Burnt Ends). And he includes side dishes that are the perfect brisket accents, including slaws, salads, and sauces.

    Item: 9838
  • THE CHIA COOKBOOK

    Mamma Chia juice company founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals and desserts. As the founder of Mamma Chia, Hoffman has become the face of this new health trend, and her cookbook invites readers into her kitchen to learn the secrets of incorporating chia into healthy breakfasts, snacks, salads, dinners and sweets.

    Item: 7330
  • 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
  • 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
  • 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
  • THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING, AND SAUSAGE MAKING - 2ND EDITION

    Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

    Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.

    Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.

    With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
    •How to make the best primal and retail cuts from an animal
    •How to field dress wild game
    •Why cleanliness and sanitation are of prime importance for home processing
    •What tools, equipment, and supplies are needed for home butchering
    •How to safely handle live animals before slaughter
    •Important safety practices to avoid injuries
    •About the changes meat goes through during processing
    •Why temperature and time are important factors in meat processing
    •How to properly dispose of unwanted parts
    •The details of animal anatomy

    The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

    Item: 8641
  • 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
  • THE COMPLETE GUIDE TO MAKING MEAD

    Although mead may have been “discovered,” as some suggest, when one of our not-yet-upright forebears got a little sloppy with the honey and water he left sloshing in a clay vessel, rest assured that The Complete Guide to Making Mead is a thoroughly modern and authoritative guide. Award-winning mead-maker Steve Piatz begins with a rundown of the various types of mead, along with the available honey varieties and the characteristics they impart. Readers also learn about yeasts and special ingredients, as well as the equipment needed to successfully begin making mead.

    Piatz shows the steps involved in making a batch of mead, stressing his no-boil process, the use of healthy yeast, and the staggered addition of yeast nutrients. He even introduces advanced techniques like clarifying, aging, blending, and recipe development.

    Illustrated with color photography throughout, this book encourages further discovery with the inclusion of more than two dozen of the author’s recipes for meads of all types. With information sure to appeal to stone-cold beginners and seasoned veterans alike, The Complete Guide to Making Mead is the perfect starting point for the curious and an indispensable reference for the experienced.

    Item: 9575
  • THE COOK'S HERB GARDEN

    With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest and store, and flavor charts that list the best herbs to partner with popular ingredients, The Cook's Herb Garden shows you how to grow your own supply of herbs whether on a window ledge, in pots, on the patio, or in a vegetable garden.

    Item: 4694
  • THE CULINARY HERBAL

    The gorgeously photographed Culinary Herbal, by herb experts Susan Belsinger and Arthur O. Tucker, highlights 97 delicious varieties (such as black cumin, fenugreek, lemon balm and sassafras) that you’ll want to grow, whether you’re a gardener who loves to cook or a cook who loves to garden. Learn which herbs offer the most flavor, how to grow them at home and how to put them to use. Additional information includes step-by-step instructions for harvesting, preserving and storing, along with techniques for making pastes, syrups, vinegars and butters.

    Item: 7849
  • THE CULTURED CLUB

    Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, and generally boost the immune system and contribute to an overall sense of well-being.

    Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.

    In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses, and tonics that promise to restore vitality.

    Learn the simple art of fermentation, enjoy its delicious, vibrant flavors, and watch your health flourish.

    Item: 9577
  • THE CULTURED COOK

    Transform everyday foods into mouth-watering superfoods! Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts (even ice cream!), you'll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.

    Item: 8459

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