• THE ETHICAL MEAT HANDBOOK

    Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, we can make animals an optimal source of food, fiber and environmental management.

    Item: 7679
  • THE EXTREME SURVIVAL ALMANAC

    A major outdoor survival book, The Extreme Survival Almanac is unlike anything else on the market. It’s written specifically for regular folks who may be suddenly forced to survive in the wilderness without assistance … and with no planning, specialized training nor equipment. This remote-area survival manual provides clear decision-making guidelines to walk you step-by-step from the first signs of trouble all the way through to rescue. It outlines specific courses of action for every type of survival scenario imaginable, including thousands of useful tips, directions and suggestions that can be understood and followed by the panicked and possibly injured layman stranded in the woods, in a vehicle or at sea.

    Sections are devoted to topics like surviving in land-locked settings, including in the desert or in the tundra, as well as surviving at sea. Each section covers the basics for survival in detail, including how to create shelter and find water or food in each scenario. Also included are appendices with navigation tools and maps detailing unique information such as prevailing ocean current patterns, prevailing wind patterns and common commercial flight routs.

    Item: 6414
  • THE FARMERS MARKET COOKBOOK: THE ULTIMATE GUIDE TO ENJOYING FRESH, LOCAL, SEASONAL PRODUCE

    With detailed produce descriptions, storage tips, and preparation techniques, The Farmers Market Cookbook features more than 200 simple and delicious recipes ranging from traditional favorites to innovative creations. The Farmers Market Cookbook will help you engage your powers of creativity, learning, and experimentation – it’s the answer to every locavore’s perennial question…”What do I do with this?”

    Item: 7938
  • THE FARMETTE COOKBOOK

    Highlighting farmhouse skills (such as butter- and cheesemaking) and the use of local, wholesome ingredients, McDonnell invites us into her kitchen and her world, through stories and recipes, for a taste of the Irish countryside.

    Item: 7930
  • THE FAT KITCHEN

    Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture (from the flakiest lard piecrust to the crispiest fried chicken) and define the flavor of a dish (like authentic clam chowder with salt pork or duck fat French fries).

    Item: 9101
  • THE FOOD ACTIVIST HANDBOOK

    Small steps can create big changes in your community’s food quality and food security, helping to get more healthy food to more people and support a better food system. Ali Berlow shows you dozens of things that anyone can do, from creating a neighborhood kitchen for preserving fresh food to mapping farmland, connecting food pantries with food producers, starting a school garden, and organizing a community composting initiative. Every action you take can help keep farmers on the land and family farms intact, keep money in the local economy, reduce the carbon footprint associated with food transportation, and preserve local landscapes. If you’ve had enough of E. coli scares, disappearing farmland, pesticide problems and hunger in your community, this inspiring book will show you exactly how one person can make a difference.

    Item: 7639
  • THE FORAGER'S FEAST

    Delicious wild edible plants and mushrooms are abundant throughout North America, not only in the wilderness but in urban areas, too. Learn how to identify, harvest, and eat the tastiest plants in your backyard. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness.

    Item: 7987
  • 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
  • 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
  • THE FRUIT FORAGER'S COMPANION

    The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Seasoned chef, gardener, and forager Sara Bir primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish.

    Item: 8926
  • 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
  • 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

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