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With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more. . . .

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our 21st century attitudes towards cheese that we have inherited from our past, and our attitudes about the food system more broadly.

Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.

Millions of Americans lack health insurance; millions more pay for coverage that doesn't protect them from serious illness; and the status quo leaves Americans at the mercy of corporate interests. This persuasive argument from a passionate political strategist shows Americans how to take back the healthcare reins.

More than just a cookbook, Long Way on a Little presents Hayes' practical knowledge about integrating livestock into a sustainable society with her accessible writing and engaging wit.

Designed to be the only meat book a home cook could ever need, Long Way on a Little is packed with Hayes' signature delicious no-fail recipes for perfect roasts and steaks cooked indoors and out on the grill, easy-to-follow techniques to make use of the less-conventional, inexpensive cuts that often go to waste, tips on stretching a sustainable food budget, and an extensive section on using leftovers and creating soups; all with the aim of helping home cooks make the most effective and economical use of their local farm products or their own backyard livestock.

With the help of this book you will be able to make the most of any glut of vegetables; as well as recipes for using fresh produce in new and exciting ways, you will learn how to pickle, preserve, dry, bottle and juice all your surplus fruit and vegetables so that they can be enjoyed throughout the year.

Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. With Mastering Artisan Cheesemaking, acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker -- even those just beginning to experiment -- will want this book as their bible to take them from their first quick mozzarella, to a French mimolette, and ultimately to designing their own unique cheeses.

As a wave of foreclosures sweeps the country, many people are giving up hope for owning a home of their own. They have good reason to turn their backs on the banks, but not on their dreams. In this revised edition of Mortgage Free!, Rob Roy offers a series of escape routes from enslavement to financial institutions, underscored by true stories of intrepid homeowners who have put their principles into action.

Barack Obama approaches the Presidency at a critical moment in American history, facing simultaneous crises of war, the environment, health care, but most especially in the economy. If he is able to rise to the moment, he could join the ranks of a small handful of previous presidents who have been truly transformative, succeeding in fundamentally changing our economy, society, and democracy for the better.

In Taste Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?

Terra Madre People presents the farmers, breeders, fishermen, cooks, students, and academics at the Terra Madre 2008 meeting who actively support local, sustainable food production and the preservation of taste and biodiversity.

Wild Flavors follows a year at Eva's Garden through the seasons. It not only showcases Didi's creative talents using absolutely fresh ingredients, but introduces a whole cast of uncommon but sublime garden plants (cardoon, African basil, calaminth) and wild edibles (autumn olive, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six plants profiled, as well as details on prepping, storing, preserving, and health benefits.

This is a profound book that is both practical and poetic. It describes a way of life that is economically and ecologically viable and sets a new standard for managing our woods in a low-impact, sustainable way. As such, it holds some of the fundamental keys to how we can achieve a lower-carbon society.