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Bookstore Search Results
Your Search: Category: Food & Health
103 Items Found
How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public $31.95
Available for Pre-order (Expected Ship Date: June 30, 2013) This book uncovers the biggest scientific fraud of our age. It tells the fascinating and frequently astounding story of how the massive enterprise to restructure the genetic core of the world's food supply came into being, how it advanced by consistently violating the protocols of science, and how for more than three decades, hundreds of eminent biologists and esteemed institutions have systematically contorted the truth in order to conceal the unique risks of its products -- and get them onto our dinner plates.
How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public $21.95
Available for Pre-order (Expected Ship Date: June 30, 2013) This book reveals that the biggest scientific fraud of our time does not involve change in the climate but changes to our food. It tells the fascinating and frequently astounding story of how the massive enterprise to restructure the genetic core of the world�s food supply came into being, how it advanced by consistently violating the protocols of science, and how for more than three decades, hundreds of eminent biologists and scores of esteemed institutions have systematically contorted the truth in order to conceal the unique risks of its products -- and get them onto our dinner plates.
The Complete Guide to Making and Selling Artisan Cheeses $40.00 American Farmstead Cheese brings the science and history of farm cheeses from Europe and early America to small farm businesses today.
$64.95 Learn how to ferment vegetables, milk, grains, and more with the master of the art, Sandor Ellix Katz.
Get your feet wet with Katz's workshop DVD, where he shows you how to make sauerkraut, kefir, and kimchi. Then get in-depth knowledge on these and other ferments with the encyclopedic book The Art of Fermentation (a New York Times Bestseller and winner of a James Beard Award).
An In-Depth Exploration of Essential Concepts and Processes from Around the World $39.95 On Sale: $25.97!
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, The Art of Fermentation is the most comprehensive guide to
do-it-yourself home fermentation ever published.
In this New York Times bestseller, 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.
A Guide to Growing Fruit, Vegetables and Spices from the Asian Subcontinent $24.95 “Asian Vegetables” is a unique and fascinating book that broadens the kitchen gardener’s horizons and genuinely says something new.
$35.00 The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library.
Hearth Loaves and Masonry Ovens $35.00 On Sale: $22.75!
An in-depth guide to baking superb sourdoughs and building your own masonry oven.
A Low-Cost Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves $17.95 A manual for building and baking in a basic mud oven.
How Hazardous Waste Ended Up in Our Drinking Water and the Bad Science and Powerful Politics That Keep It There $24.95 When the U.S. Public Health Service endorsed water fluoridation in 1950, there was little evidence of its safety. Now, six decades later and after most countries have rejected the practice, many cities and towns across the United States continue to fluoridate their water supply and the Center for Disease Control and the American Dental Association continue to endorse it, despite increasing evidence that it is not only unnecessary, but potentially hazardous to human health.
The Love, Lore, and Mystique of Mushrooms $17.95 On Sale: $11.67!
Throughout history, people have had a complex and confusing relationship with mushrooms. Are fungi food or medicine, beneficial decomposers or deadly “toadstools” ready to kill anyone foolhardy enough to eat them? In fact, there is truth in all these statements. In Chanterelle Dreams and Amanita Nightmares, author Greg Marley reveals some of the wonders and mysteries of mushrooms, and our conflicting human reactions to them.
Hot Spots Along the Pepper Trail $17.95 Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper—from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role.
A History of Cheese and its place in Western Civilization $24.95 A comprehensive look at the 9,000-year history of cheese, the ways in which it has shaped civilization, and what it can tell us about the future of food. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.
This tour through cheese history offers a useful lens through which to view our twenty-first-century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.
A History of Cheese and its place in Western Civilization $17.95 On Sale: $11.67!
A comprehensive look at the 9,000-year history of cheese, the ways in which it has shaped civilization, and what it can tell us about the future of food. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.
This tour through cheese history offers a useful lens through which to view our twenty-first-century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.
A Life on the Wedge $17.95 Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative. A former punk-rock political activist, Edgar bluffed his way into his cheese job knowing almost nothing, but quickly discovered a whole world of amazing artisan cheeses. There he developed a deep understanding and respect for the styles, producers, animals, and techniques that go into making great cheese.
One Doctor’s Journey In and Out of Medicine $17.95 If the medical profession you'd devoted your life to was completely taken over by liability concerns and insurance regulations, would you stay a physician?
A Year of Seasonal Recipes $34.95 A collection of over 150 original recipes designed to follow the seasons.
A Year of Seasonal Recipes $24.95
Available for Pre-order (Expected Ship Date: December 31, 2013) A collection of over 150 original recipes designed to follow the seasons.
Illness, Health, and the Politics of A1 and A2 Milk $24.95 This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia.
50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants $18.00 Fifty sensational drinks featuring Maine distilled gins, vodkas, and brandies, local honey meads, fruit wines, and heirloom apple ciders.
A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for saving the planet one bite at a time $21.95 In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet. The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time.
Genetic Engineering, Industrial Agriculture and Sustainable Alternatives $15.00 Using hilarious and disturbing archival footage and featuring interviews with farmers, scientists, government officials, and activists, Fed Up! presents an
entertaining and compelling overview of our current food production system from the Green Revolution to the Biotech Revolution and what we can do about it.
$34.95 Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. In this DVD Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.
The Square-Inch Gardener's Guide to Year-Round Growing, Fermenting, and Sprouting $24.95 On Sale: $16.22!
Readers will learn how to transform their balconies and windowsills into productive
vegetable gardens, their countertops and storage lockers into commercial-quality sprout
and mushroom farms, and their outside nooks and crannies into whatever they can imagine,
including sustainable nurseries for honeybees and chickens. Free space for the city gardener
might be no more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark
cabinet, garage, or storage area, but no space is too small or too dark to raise food.
Recipes and Stories from the State's Best Chefs $32.50 In the 2nd edition of Fresh From Maine, author Michael Sanders takes you deep into the world of 25 Maine chefs, their stories, challenges, secrets, and triumphs. More than 80 recipes, nearly half of them new to this edition and all brought to life by Maine photographer Russell French, capture the true bounty of this land and its waters.
A Guide to Cooking Farm-Fresh Seasonal Produce $19.95 On Sale: $12.97!
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.
New and Traditional Techniques for Cooking and Baking with Fire $44.95
Available for Pre-order (Expected Ship Date: September 26, 2013) In From the Wood-Fired Oven, leading baker and instructor Richard Miscovich offers a new take on traditional techniques. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting, this book encompasses a wide range of topics for home and artisan bakers.
Food and the Hunger for Connection $25.00 On Sale: $16.25!
Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.
Vegetarian Recipes for Community and Family, Second Edition $25.95 Updating the first edition—winner of the Gourmand World Cookbook award for best vegetarian cookbook of 2001—the cuisine featured in Gaia’s Kitchen calls upon the best of Mediterranean, Californian, Indian, and Mexican vegetarian cooking. It celebrates old favorites rich in cheese and eggs and offers a variety of tempting new vegan dishes using ingredients such as pulses, tofu, and tempeh. Besides soups, main courses, and salads, there’s a mouthwatering selection of desserts, breads, cakes, and biscuits. Gaia’s Kitchen also explores the issues of nutrition, special diets, and the ecological dimension of food production. The recipes are the tried and tested creations of Julia Ponsonby and her colleagues at Schumacher College in Devon, England, which for almost twenty years has been brewing up a unique potpourri of human connections, raising ecological awareness, and stimulating taste buds.
The Documented Health Risks of Genetically Engineered Foods $27.95 The biotech industry's claim that genetically modified (GM) foods are safe is shattered in this groundbreaking book.
$19.95 Monsanto's strong-arm tactics, the FDA's fraudulent policies, and how the USDA ignores a growing health emergency are also laid bare. This sometimes shocking film may change your diet, help you protect your family, and accelerate the consumer tipping point against genetically modified organisms (GMOs). A film not to be missed.
$27.95 Now Jeffrey M. Smith's best-selling book is paired with a
new DVD and CD set that shows how genetically modified
organisms (GMOs) put our health and environment
at risk. This set will impact consumer perceptions
and buying habits.
A New Look at Ol' Demon Alcohol $24.95 Gene brings us back to the history, traditions, and pleasures of small-scale, do-it-yourself alcohol.
How to Source it Ethically, Cut it Professionally, and Prepare it Properly $49.95
Available for Pre-order (Expected Ship Date: December 19, 2013) The Gourmet Butcher’s Guide to Meat demystifies the process of getting meat to the table. Its wide scope will be welcome to those who not only wish to learn the basics of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed as part of a holistic system that honors animals and consumers.
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes well beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production.
Healthy Cooking & Good Living with Pasture-Raised Foods $22.95 On Sale: $14.92!
In The Grassfed Gourmet Cookbook, Hayes details her own journey from farmer to foodie and back to the farm again. She lays out, in simple terms, the nutritional, environmental, social, and animal-welfare benefits of grass-fed foods and offers simple strategies for finding and preparing grass-fed meats and dairy products, as well as foolproof techniques for getting the most out of your purchases.
Natural Healing and Prevention of Lyme Borreliosis and Its Coinfections $19.95 Healing Lyme examines the leading scientific research on Lyme infection and its tests and treatments, and outlines the most potent herbal medicines and supplements that offer help--either alone or in combination with antibiotics--for preventing and healing the disease. It is the essential guide to Lyme infection and its treatment.
A Guide to Using Herbs for First Aid and Common Health Problems $24.95 This user-friendly guide to herbs and their medicinal properties explains how to deal with common illnesses—including digestive, respiratory, circulatory and nervous system conditions. Newton suggests essential herbs everyone should have on hand, and offers advice on how to get the best out of herbs for general health, including how to maintain your energy level, increase your stamina, and improve your mood. Inside you’ll find information on dosages, possible allergies, and clues for when it’s time to seek professional help. Also included is guidance on how to make your own apothecary, how to concoct a first-aid kit for when traveling abroad, and a list of herb retailer and professional herbalists.
$19.95 Jeffrey Smith is the author of world's bestselling critique of genetically engineered foods, Seeds of Deception. He has testified before various committees and spoken in 150 cities on five continents. Smith is the director of the Institute for Responsible Technology, a member of the Genetic Engineering Committee of the Sierra Club, and on the Steering Committee of the Genetic Engineering Action Network. He was formerly vice president of marketing for a GMO detection laboratory.
DVD and Book Set $34.95 Jeffrey Smith is the author of world's bestselling critique of genetically engineered foods, Seeds of Deception. He has testified before various committees and spoken in 150 cities on five continents. Smith is the director of the Institute for Responsible Technology, a member of the Genetic Engineering Committee of the Sierra Club, and on the Steering Committee of the Genetic Engineering Action Network. He was formerly vice president of marketing for a GMO detection laboratory.
The Food Buyer's Guide to Farm Friendly Food $17.95 Holy Cows and Hog Heaven encourages every food buyer to embrace the notion that menus are a conscious decision, creating the next generation's world one bite at a time.
Nordic Recipes and Techniques for Organic Bread and Pastry $39.95 On Sale: $25.97!
Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skaertoft Molle -- literally translated as "Cut-Road Mill" -- situated on Als, an island in the southeast of Denmark.
Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skaertoft and their philosophy.
The Key to Self-Sufficiency $14.95 How to store and preserve your garden produce, enabling you to eat home-grown goodness all year round.
A Year of Hunger and Love $25.00 More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a
way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and
Deirdre Heekin offer glimpses of a young, vibrant Italy: of rolling out pizza dough in an ancient hilltown at midnight while wild dogs bay in the abandoned streets; of the fogged car windows of an ancient lovers’ lane amid the olive groves outside Prato.
More Adventures of a Vermont Country Doctor $17.95 It's Probably Nothing continues the tale woven by Dr. Beach Conger in his first book, Bag Balm and Duct Tape. This new collection sees Conger and his wife yearning for new challenges and relocating to the suburbs of Philadelphia after twenty-some years in mythical Dumster, Vermont. Conger gamely takes a job in a teaching hospital in the poorest part of the city and gets to experience urban bureaucratized medicine and its trials—a far cry from the more idiosyncratic and hands-on version he practiced in Vermont. After five years and assorted assaults, both professional and physical, Conger and his wife decide to move back to Dumster, where he rediscovers more about his patients—capacity to both cope and cherish one another than he expected.
A Guide to Its Discovery and Appreciation $25.00 A beautiful and picture-documented guide to 300 of Italy's specialty cheeses.
$24.95
Available for Pre-order (Expected Ship Date: August 15, 2013) In this beautifully illustrated book, Glennie Kindred inspires us to celebrate the bounties of our wild native plants and find a richer relationship with the natural world around us.
Season by season, we are shown how to grow and manage native edible and medicinal plants in our gardens or on the wild edges of the land. Included are foraging tips and many recipes for making kitchen medicines and delicious food from our finds.
$25.00 In Libation, a Bitter Alchemy, a series of linked personal essays, Heekin explores the curious development of her nose and palate, her intuitive education and relationship with wine and spirits, and her arduous attempts to make liqueurs and wine from the fruits of her own land in northern New England. The essays follow her as she unearths ruby-toned wines given up by the ghosts of long-gone wine makers from the red soil of Italy, her adoptive land; as she embarks on a complicated pilgrimage to the home of one of the world’s oldest cocktails, Sazerac, in Katrina-soaked New Orleans; as she attempts a midsummer crafting of a brandy made from inherited roses, the results of an old Sicilian recipe she found in a dusty bookstore in Naples.
The Escalating Battle Over Who Decides What We Eat $19.95
Available for Pre-order (Expected Ship Date: May 29, 2013) Life, Liberty, and the Pursuit of Food Rights takes readers on a disturbing cross-country journey from Maine to California through a netherworld of Amish farmers paying big fees to questionable advisers to avoid the quagmire of America's legal system, secret food police lurking in vans at farmers markets, cultish activists preaching the benefits of pathogens, U.S. Justice Department lawyers clashing with local sheriffs, small Maine towns passing ordinances to ban regulation, and suburban moms worried enough about the dangers of supermarket food that they'll risk fines and jail to feed their children unprocessed, and unregulated, foods of their choosing.
$12.95 The Local Foods Wheels are beautifully designed, full-color dials showing which foods are grown locally and when they are in season. The first two dials in the new series cover the San Francisco Bay area and the New York City area. Each is 12 inches in diameter and features charming hand-drawn images of vegetables, fruits, grains, dairy products, meats, and traditionally preserved regional foods.
An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously $34.95 On Sale: $22.72!
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.
Cooking, Storing, Freezing, Drying & Preserving Your Garden Produce $24.95 On Sale: $16.22!
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.
The Ultimate Guide for Home-Scale and Market Producers $40.00 On Sale: $26.00!
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.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces.
A Benign Extravagance $24.95 The Guardian's George Monbiot, a major advocate for the global benefits of a vegan diet, read Meat, and changed his mind. Author and farmer Simon Fairlie provides compelling evidence that a sustainable food system should incorporate livestock animals, and that attempting to exclude them is missing the point.
A Comprehensive Guide for Craft Producers $44.95
Available for Pre-order (Expected Ship Date: August 27, 2013) All around the world, the public¹s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.
2nd Edition $22.00 Are you looking for a hotel or bed-and-breakfast that serves organic food? Would you like to stay at a campsite and have organic vegetables delivered? Do you like to have organic food available in your holiday cottage? Do you want to spend your holiday on an organic farm? Organic Places to Stay gives you all the information you need for an “organic holiday.”
A Guide to Traditional Places to Eat and Stay in Italy $29.00 Osterie & Locande d'Italia combines for the first time in a single volume--and in English--two of the most popular Slow Food travel guide to Italy: Osterie d'Italia and Locande d'Italia.
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation $25.00 On Sale: $16.25!
Traditional food preservation techniques from France that retain the nutritional value of foods with a minimum of boiling or freezing.
$54.95 On Sale: $35.72!
If you're a dedicated gardener you probably know about hot-water-bath canning and pickling, but there are many other ways to preserve the bounty of your harvest so it will last the whole year. This set combines a classic book on food preservation with a new book on gardening that includes some innovative preservation methods.
An easy step-by-step instructional guide to putting up the harvest $34.95 An easy step-by-step instructional guide to putting up the harvest.
The Future of Fine Chocolate $19.95 On Sale: $12.97!
Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar—genetics, farming, manufacturing, and bonbons—the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.
Behind America's Emerging Battle Over Food Rights $19.95 The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.
How to Create Local, Sustainable, and Secure Food Systems $19.95 Rebuilding the Foodshed focuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead. Includes effective and replicable models for growing, processing, and distributing local food.
Inside America's Underground Food Movements $20.00 The handbook for cultural resistance for a new
generation of monkey-wrenching food activists.
$99.90 On Sale: $64.94!
This set combines Sandor Ellix Katz's two classic books on fermentation with a DVD of one of his popular fermentation workshops.
$19.95 Find out how the biotech industry "engineers" the truth and what they are trying to hide from you. By Bertram Verhaag, with bonus film: Monster Salmon.
Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating $17.95 Jeffrey M. Smith exposes the serious health dangers that genetically modified foods can pose and explains how corporate influence has been used to cover them up.
Random Acts of Cooking and Pithy Quotations $25.00 Helen Nearing wrote a cookbook for those who love simplicity and love to eat.
Collected Thoughts on Taste, Tradition, and the Honest Pleasure of Food $24.95 This collection of articles from Slow Magazine, the journal of the internationally renowned Slow Food movement, celebrates food customs from around the world and decries the fast food ethos that threatens to globalize our palates.
$34.95 The handy and practical Slow Food Dictionary of Regional Italian Cooking tells you everything you ever wanted to know about Italian regional cooking as prepared in homes, osterias and restaurants.
Packed with information about dishes and ingredients, tools and techniques, origins and trends, the book (which contains 40 color
illustrations) is aimed primarily at food lovers but will also be of interest to anyone curious to find out more about Italy in general, its people, its language, its history and its culture.
Restaurants, Markets, Bars $20.00 On Sale: $5.00!
The Slow Food Guide to Chicago is the most readable and discriminating guide to the city's diverse food scene. From the best cafés and take-out shops to farmers' markets and high-end restaurants, this book has something for every budget and every taste.
A Year in the Life of Italy’s Vineyards and Wines $25.00 On Sale: $16.25!
For the second year running, Slow Food International offers an English language edition of annual wine guide, Slow Wine, which adopts a new approach to wine criticism and looks beyond what is in the glass.
An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees $39.95
Available for Pre-order (Expected Ship Date: October 1, 2013) The Sugarmaker’s Companion is the comprehensive guide small-and large-scale syrup producers have been waiting for in their quest to create a profitable business model. Michael Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction.
$15.00 A small book with a large message, Sustainable Cuisine White Papers is a collection of 39 essays on the link between food quality, environmental issues and culinary traditions. An eclectic group of chefs, farmers, food writers, environmental experts and others offer food for thought that is all at once fresh, whimsical and real.
How to Buy Right and Spend Less $7.95 Wondering whether it’s worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market.
Forgotten Foods, Lost Flavors, and Why They Matter $17.95 On Sale: $11.67!
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?
Through the Seasons $22.00 Vegan Rustic Cooking is packed with fiber-rich, low-glycemic-index, whole foods that encourage friendly gut bacteria and give more food for fewer calories. The useful index lists not just recipe titles but also ingredients. This means you can select the available veggies from your garden or veggie box, look them up in the index, and choose an appropriate recipe that uses what you have available! This will enable you to cook tasty food from the freshest, healthiest ingredients you can find, all year round.
Identifying and Enjoying Edible Weeds $17.95 This book is a practical guide to identifying and using a wide range of edible varieties of weeds, and will appeal to gardeners, botanists, and horticulturalists, as well as to those with an interest in controlling their weeds in eco-friendly ways.
A Guide for Adventurous Cooks, Curious Shoppers, and Lovers of Natural Foods $40.00 A completely revised edition of the definitive resource guide to the exciting world of whole foods.
The Flavor, Nutrition, and Craft of Live-Culture Foods $25.00 On Sale: $16.25!
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
$49.95 Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
One Chef's Transformative Year Cooking from Eva's Farm $24.95
Available for Pre-order (Expected Ship Date: December 31, 2013) 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.
One Chef's Transformative Year Cooking from Eva's Farm $34.95 On Sale: $22.72!
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.
$19.95 Monsanto's controversial past combines some of the most toxic products ever sold with misleading reports, pressure tactics, collusion, and attempted corruption. They now race to genetically engineer (and patent) the world's food supply, which profoundly threatens our health, environment, and economy. Combining secret documents with first-hand accounts by victims, scientists, and politicians, this widely praised film exposes why Monsanto has become the world's poster child for malignant corporate influence in government and technology.
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