Chelsea Green Publishing

Chelsea Green Blog

July is National Grilling Month, The Smokiest, Crispiest of Holidays

Capture the sizzle and excitement of cooking with fire — July is National Grilling Month!

Nothing beats a grassfed steak seared over a charcoal grill, or steamy zucchinis singed on a skewer. Fresh sweet corn, warm and juicy with just a few spots of smoky char. Potatoes cradled in tin foil, tucked in the corner of the grill to absorb the aroma of hickory, smoked chicken, grilled shrimp…I could go on but this keyboard isn’t drool-proof!

To help you celebrate this most perfect of holidays, we’re putting a few choice books on sale for 25% off this week to whet your appetite and inspire you toward delicious, outdoor, dinner creations. Looking for a recipe to suit that plump poultry you picked up at the farmer’s market? Or perhaps you’re curious about the provenance of those hot peppers you’re marinating. Never fear, we’ve got the book for you!

Chasing Chiles: Hot Spots Along the Pepper Trail by Kurt Michael Friese, Kraig Kraft, Gary Nabhan If you’ve ever gazed into the ruby skin of a chile pepper and wondered, where did you come from?…this book is sure to delight. Over a year-long journey, an agroecologist, a chef, and an ethnobotanist set out to find the real stories of America’s rarest heirloom chile varieties.
Cooking Close to Home: A Year of Seasonal Recipes by Diane Imrie & Richard Jarmusz Created by a nutritionist and a chef, this gorgeous cookbook has ample material to inspire and guide you around the grill. Check the Summer sections of each chapter.
The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet one bite at a time by Shannon Hayes What can you do with grassfed meat? Anything and everything you can do with conventional meat…but tastier and better for you! Let Shannon Hayes lead you from green meadows and happy livestock to incomparably delectable dinners.
Meat: A Benign Extravagance by Simon Fairlie Do you sometimes pause before chomping into a chicken leg, and wonder, is this really sustainable? The answer may be an emphatic yes! As long as it was raised right. Fairlie’s extensive research debunks the “vegan myth” and shows how meat production can be good for the planet.
Books on sale until July 9.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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