• THE FORAGER'S HARVEST: EDIBLE WILD PLANTS

    Rather than cover hundreds of plants in abbreviated accounts like the typical field guide, author Samuel Thayer has chosen a smaller selection of species to discuss in exhaustive detail, including only those plants he has eaten 50 times or more. This book contains as many as 10 high-quality color photographs of each plant. These have been painstakingly selected to facilitate identification and depict the plant parts at exactly the stage of growth in which they should be harvested. The accompanying text is accurate and thorough, giving readers of any experience level the confidence to harvest wild plants for food. Botanically, the text is accurate — yet it remains accessible to the layperson by using technical terms only when necessary.

    The Forager’s Harvest has many unique features that will appeal to naturalists, hikers, campers, survivalists, homesteaders, gardeners, chefs, Native Americans and whole-food enthusiasts. The book contains a calendar of harvest times for wild produce, a step-by-step protocol for positive identification, an illustrated glossary tailored to the needs of foragers, a recommended reading list, plus special sections on conservation, safety, nutrition, harvest techniques, preparation methods and storage. While The Forager’s Harvest is not a regional guide, it will prove most useful to readers in the eastern US and Canada, the Rocky Mountains and the Pacific Northwest.

    Item: 4712

    Author: Samuel Thayer

    Format: Paperback

  • THE FOUR SEASON FARM GARDENER'S COOKBOOK

    Barbara Damrosch and Eliot Coleman are America's foremost organic gardeners (and authorities). Damrosch wrote The Garden Primer, and Coleman is the author of the bible for organic gardening, The New Organic Grower. Today they form the face of the locavore movement, operating their extraordinary Four Season Farm in Maine. And now they've written the book on how to grow what you eat, and cook what you grow.

    The Four Season Farm Gardener's Cookbook is two books in one. It's a complete four-season cookbook with 120 recipes from Damrosch, a master cook as well as master gardener. She shows how to maximize the fruits (and vegetables) of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries.

    And it's a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops ... yes, even in your backyard. And, at the core, you'll find individual instructions on the crops, from the hardy and healthful cabbage family to 14 essential culinary herbs.

    Eating doesn't get any more local than your own backyard.

    Want to read more? Check out this book review!

    Item: 6545

    Author: B. Damrosch, E. Coleman

    Format: Paperback

  • THE FRESH EGG COOKBOOK

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $14.95 AVAILABLE ONLY WHILE SUPPLIES LAST!

    Fresh-from-the-chicken eggs are increasingly available everywhere, offering great nutrition and unbeatable flavor. Whether you’re collecting your eggs from a backyard coop or buying them at farmers’ markets and local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. She includes a wealth of breakfast favorites with new twists, from the perfect soft-boiled egg to French toast, omelets, eggs Florentine, and huevos rancheros. Fresh eggs shine in classic dishes such as Caesar salad, spaghetti carbonara, eggnog, deviled eggs, and homemade mayonnaise. And you’ll love Thompson’s creative recipes for every meal of the day, from smoothies and appetizers to casseroles and stews.

    Item: 5914

    Author: Jennifer Trainer Thompson

    Format: Paperback

  • THE FRESH HONEY COOKBOOK

    These 84 recipes celebrate the luscious flavors of honey. Each of 12 chapters focuses on a month of the year and a specific honey varietal (such as tupelo, orange blossom, sourwood or sage) and offers a complete seasonal menu showcasing that varietal. In November, you might choose cranberry honey and serve a meal of Candy Roaster Squash Soup, Endive with Pomegranate Seeds and Shaved Parmesan, Turkey Roulade in Puffed Pastry with Cranberry Chutney, Baked Acorn Squash, Elsie's Cranberry Pie, and Hot Mulled Cider. Or in April, you might choose avocado honey and serve Guacamole, Borscht with Crème Fraîche, Avocado and Mango Salad, Rack of Lamb with a Coffee and Honey Crust, Glazed Baby Carrots, Rhubarb Cream, and Southern Iced Tea. The featured varietals are always optional; any kind of honey can be used.

    Item: 6991

    Author: Laurey Masterton

    Format: Paperback

  • THE GLUTEN-FREE GOURMET BAKES BREAD

    A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.

    In Bette Hagman's three earlier cookbooks, she created recipes for great-tasting food working with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads and crackers—a vast array of recipes for the oven or the bread machine—for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

    Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.

    Item: 5860

    Author: Bette Hagman

    Format: Paperback

  • THE GOOD LIVING GUIDE TO MEDICINAL TEA

    More than just a warm and comforting drink, tea has medicinal properties that are widely underused in North America. Common herbs, spices, fruits, and barks have been scientifically proven to help relieve pain, menopause symptoms, high blood pressure, insomnia, stress, and digestive angst. The Good Living Guide to Medicinal Tea invites readers into a world of medicinal plants, instructs on the specific healing properties of each, matches them to ten 10 common North American health disorders, and provides simple tea recipes that readers can make in their own homes.

    Item: 7845

    Author: JENNIFER BROWNE

    Format: Hardcover

  • THE GOURMET BUTCHER'S GUIDE TO MEAT

    Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered and marketed in a holistic system that honors both animals and consumers.

    Written in Ward's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

    The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

    Also included are recipes, a detailed glossary, and more information on:

    • The real definition, work and role of a culinary butcher
    • The history and tradition of butchery
    • Meat: selecting your breed, grading and aging, tenderness, storing, and reheating
    • How meat gets to the table: farmers, slaughtering methods, stress, animal welfare, the role of meat inspectors, cut sheets, what's legally allowed when purchasing meat for further processing, keeping integrity in the local meat movement
    • Understanding the commercial meat food chain and recognizing deceptive practices
    • Processing your own meat: what you'll need, tools, safety, prep
    • Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds
    • Cutting up a beef forequarter and hindquarter
    • Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds
    • Cutting up a side of pork
    • Sheep: domestication, terminology, raising methods, and a partial list of meat breeds
    • Cutting up a whole lamb
    • Chicken: domestication, terminology, how to cut up a whole chicken
    • How to make sausages
    • Value-added products: what they are and how they can help increase your bottom line
    • Your own butcher shop: size, equipment, display, marketing
    • A better way of thinking about meat: a holistic overview and some conclusions
    History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Ward's description of what goes on behind the scenes at meat markets large and small. And new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with more than 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological agriculture movement.

    Item: 7056

    Author: Cole Ward, Karen Coshof

    Format: Hardcover

  • THE HAMPTONS AND LONG ISLAND HOMEGROWN COOKBOOK

    CLEARANCE $16.50

    As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.

    Item: 6090

    Author: Leeann Lavin

    Format: Hardcover

  • THE HANDS-ON HOME

    Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking will help you make the most of your time, effort and energy in the kitchen and beyond.

    Item: 7830

    Author: Erica Strauss

    Format: Hardcover

  • THE HARVEST BAKER

    Let them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.

    Item: 8394

    Author: KEN HAEDRICH

    Format: Paperback

  • THE HERB COMPANION'S GUIDE TO HEALING HERBS, SECOND EDITION

    Have your healthiest winter yet! The Herb Companion has compiled some of our best articles on staying healthy during the cold winter months with the help of powerful herbs and plants.

    The Herb Companion's Guide to Healing Herbs is filled with articles that are full of helpful tips, advice, recipes, photographs and more to help you fight back against flu-season. Articles include:

    • Healing Soups
    • Build Your Bones
    • Fight Winter Colds
    • Perk Up Circulation
    • Get the Sleep You Need
    This reference guide is organized by category, from apothecary essentials to eye health and sweet slumber to skin soothers. Within each section are articles and profiles of plant and herbs that help each specific area. The diabetes category features articles such as You Can Beat Diabetes and Naturally Sweet. It profiles the plant Stevia, an herb that's 300 times sweeter than cane sugar.

    Guide to Healing Herbs will provide you with all the information you need to fight those winter colds, boost your brain, improve your heart health, strengthen your immunity and more!

    Item: 5762

    Format: Paperback

  • THE HERBFARM COOKBOOK

    Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers.

    Item: 7890

    Author: Jerrry Traunfeld

    Format: Hardcover

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