News posts from admin's Archive


Putting Grasslands to Work

Wednesday, July 16th, 2014

This year’s annual international conference of the Savory Institute will be held in London the first week of August, and will feature two Chelsea Green authors – Courtney White (Grass, Soil, Hope) and Judith Schwartz (Cows Save the Planet) along with Joel Salatin whose books Chelsea Green distributes.

The conference theme — “Putting Grasslands to Work” — will focus on ways in which holistic management can improve soils, increase nutrient density, sequester carbon, and reverse desertification. In other words, have grasslands do the work of healing the planet.

“The age of Holistic Management is upon us. There is an undeniable need for humans to honor the complexity of the natural world,” notes the conference website. “We’ve seen a new awakening among people to embrace living in harmony with their environment.The movement has reached critical mass and is exploding all around the globe.”

White and Schwartz will take part in a two-part panel discussion about the untapped potential of soil. As both authors point out in their respective books, soil can be seen as a way to solve some of our most intractable environmental problems.

“I don’t mean to come across as naive, or to suggest that we can throw some cattle and compost on the ground and go on wasting and polluting as before. But neither am I willing to be paralyzed by despair, nor take refuge behind that barricade of indifference, no matter how tempting at times. I know how bad things are. But we’ve got to start somewhere. Soil restoration can be done anywhere: one watershed, one community, one abandoned field. At whatever scale, attend to the needs of the soil, and the ecological cycles will begin to get back in sync.,” writes Schwartz in the introduction to her book.

As White notes in the prologue to his book, “Here’s the really exciting part: if land that is bare, degraded, tilled, or monocropped can be restored to a healthy condition, with properly functioning carbon, water, mineral, and nutrient cycles, and covered year-round with a diversity of green plants with deep roots, then the added amount of atmospheric CO2 that can be stored in the soil is potentially high. … soils contain about three times the amount of carbon that’s stored in vegetation and twice the amount stored in the atmosphere. Since two-thirds of the earth’s land mass is grassland, additional CO2 storage in the soil via better management practices, even on a small scale, could have a huge impact. Grasslands are also home to two billion people who depend on livestock—an important source of food and wealth (and culture) to much of the earth’s human population. Both these animals and their human stewards could be mobilized for carbon action.”

And mobilize for action is what the Savory Institute conference is about. Check out their website, and if you’re in London the first week of August, be sure to stop by for information and inspiration.

DIY Dilly Beans: Voted “Best Snack Ever”

Monday, July 14th, 2014

For those who love fermented foods, I now welcome you into the world of the dilly bean. If you already make your own, this recipe is killer. If you’ve yet to try it…and you’re like me, a vinegar obsessed freak on the verge of collapse every time a pickle is near, then brace yourself for the best snack ever. Voted on by me, and by the folks at Chelsea Green.

There’s nothing like a dilly bean. A jar full of ‘em in the fridge, next to a plate of cheese and crackers, on a sandwich, or straight from the jar in the middle of winter when you’re sick of potatoes and pasta. Dilly beans! I’m picking all my beans this weekend and dilly-ing them. And you can do it too, even if you have to buy beans at the farmer’s market or wherever you shop. (They also make great gifts, and housewarming presents, and things to bring your hostess…just grab a jar from storage, and bam.)

The following is an excerpt from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Katz. It has been adapted for the Web.

Dilly Beans

Pickling food in vinegar is not a fermentation process. In brine pickling, vegetables are preserved by lactic acid, which is produced by the action of microorganisms on the vegetables. Vinegar pickling makes use of a fermented product, vinegar, but the acidity of the vinegar prevents microorganism action. Vinegar pickles contain no live cultures. According to Preserving Food Without Freezing or Canning, a book by Terre Vivante, a French eco-education center focused on organic gardening and preservation of Old World food-preservation techniques, “Pickles were always lacto-fermented in times past, and then transferred to vinegar solely to stabilize them for commercial purposes.” Indeed, the great advantage that vinegar pickling has over lacto-fermentation pickling is that vinegar pickles will last forever (well, almost), while brined pickles will last for weeks or months, but rarely for years, and definitely not forever. Cookbooks are full of vinegar pickling recipes, so I will offer just one: the dilly beans my father makes from his garden every summer and serves to his family and friends all year long.

TIMEFRAME: 6 weeks

SPECIAL EQUIPMENT:

  • Sealable canning jars: 1 1⁄2 pint/750 milliliter size is best, as its height perfectly accommodates the length of string beans

INGREDIENTS:

  • String beans
  • Garlic
  • Salt (my dad swears by coarse kosher salt, but sea salt is fine, too)
  • Whole dried chili peppers
  • Celery seed
  • Fresh dill (flowering tops best, or leaves)
  • White distilled vinegar
  • Water

PROCESS:

  1. Guesstimate how many jars you’ll fill with the string beans you have. Thoroughly clean jars and line them up.
  2. Into each jar, place 1 clove of garlic, 1 teaspoon (5 milliliters) of salt, 1 whole red chili pepper, 1/4 teaspoon (1.5 milliliters) of celery seed, and a flowering dill top or small bunch of dill leaves. Then fill the jar with beans standing on end, stuffing them as tightly as you can into the jar.
  3. For each jar you have filled, measure 1 cup (250 milliliters) of vinegar and 1 cup (250 milliliters) of water. Boil the vinegar-water mixture, then pour it into the jars over the beans and spices, to ½ inch (1 centimeter) from the top of the jar.
  4. Seal the jars and place them in a large pot of boiling water for a 10-minute heat processing.

Leave the dilly beans for at least 6 weeks for the flavors to meld, then open jars as desired and enjoy. My father serves these dilly beans as an hors d’oeuvre. Heat-processed pickles can be stored for years without refrigeration.

RECIPE: Summer Cherry Cornmeal Cobbler

Thursday, July 10th, 2014

It’s that time of year again…outdoor barbecues are a weekend staple, trips to the beach or pool are becoming more frequent, and cherries are ripe for the picking!

Take this seasonal cue and enjoy the fresh fruit while you can with this recipe for summer cherry cornmeal cobbler from Cooking Close to Home.

Authors Diane Imrie and Richard Jarmusz believe no matter where you live, you should be able to cook locally throughout the four seasons. Their book, Cooking Close to Home, is a seasonal guide with more than 150 recipes that will inspire you to create delicious and nutritious meals using ingredients produced in your own community.

So visit your local farmers’ market or find a “pick your own” cherry orchard near you and stock up—this sweet homestyle cobbler awaits!

Cooking Close to Home: A Year of Seasonal Recipes is on sale now for 35% off until July 15.

Summer Cherry Cornmeal Cobbler by Chelsea Green Publishing

25% off Essential Books for Homesteaders

Wednesday, July 9th, 2014

In this age of rapid change, how can we best adapt to sustain our food systems and regenerate our land?

Drawing from time-tested holistic techniques our authors show homesteaders, farmers and growers of all sizes how to remain resilient.

Whether you grow veggies and herbs on your balcony, intensively garden a half-acre on your homestead, or make a living off the land, we’ve got a book (or two) for you. Now through July 31st SAVE 25% on books for your homestead or small farm. 

Our books and authors never skim the surface – they think in systems and farm holistically, applying the wisdom of letting nature do the heavy lifting and giving the skills to empower you.

We hope you’re having a busy and abundant growing season!

Happy reading from the folks at Chelsea Green Publishing

P.S. Don’t forget to look at our full list of sale books here: www.chelseagreen.com/bookstore/sale


Discount codes do not combine with other offers—our books already on sale for example. Free shipping for orders $100 or more is applied after the discount is applied. (U.S. Orders Only). International orders can be placed by phone (802-295-6300) or email.


Homesteading Books: 25% off until July 31st 

The Resilient Farm and Homestead
Retail: $40.00
Sale: $30.00
Keeping a Family Cow
Retail: $19.95
Sale: $14.96
The Resilient Gardener
Retail: $29.95
Sale: $22.46
The New Cider Maker's Handbook
Retail: $44.95
Sale: $33.71
From the Wood-Fired Oven
Retail: $44.95
Sale: $33.71
The Sugarmaker's Companion
Retail: $39.95
Sale: $29.96
The Gourmet Butcher's Guide to Meat
Retail: $49.95
Sale: $37.46
The Small-Scale Dairy
Retail: $34.95
Sale: $26.21
The Small-Scale Poultry Flock
Retail: $39.95
Sale: $29.96
Mastering Artisan Cheesemaking
Retail: $40.00
Sale: $30.00
The New Horse-Powered Farm
Retail: $39.95
Sale: $29.96
The New Organic Grower
Retail: $24.95
Sale: $18.71
The Holistic Orchard
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Growing Food in a Hotter, Drier Land
Retail: $29.95
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Market Farming Success, Revised and Expanded Edition
Retail: $29.95
Sale: $22.46
Raising Dough
Retail: $19.95
Sale: $14.96
Farms with a Future
Retail: $29.95
Sale: $22.46
You Can Farm
Retail: $35.00
Sale: $26.25
The Organic Seed Grower
Retail: $49.95
Sale: $37.46
The Grafter's Handbook
Retail: $40.00
Sale: $30.00
The Winter Harvest Handbook
Retail: $29.95
Sale: $22.46
The Organic Grain Grower
Retail: $45.00
Sale: $33.75
Rainwater Harvesting for Drylands and Beyond Vol. 1
Retail: $29.95
Sale: $22.46
Compact Living
Retail: $14.95
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The Moneyless Manifesto
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The Log Book
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Farm-Fresh and Fast
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Seed to Seed
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Organic Seed Production and Saving
Retail: $12.95
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Breed Your Own Vegetable Varieties
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Holistic Orcharding with Michael Phillips
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Preserving with Friends
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Natural Beekeeping with Ross Conrad
Retail: $24.95
Sale: $18.71
Year-Round Vegetable Production with Eliot Coleman: DVD
Retail: $39.95
Sale: $29.96

~~ Coming Soon: Available for Pre-Order ~~

Integrated Forest Gardening
Retail: $45.00
Sale: $33.75
Farming The Woods
Retail: $39.95
Sale: $29.96
Organic Mushroom Farming and Mycoremediation
Retail: $39.95
Sale: $29.95

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NEED MORE? Take a look at our list of sale books 

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For a list of all our sale books – more than 60 on sale for 20% off or more—take a look at the full list here.



Dried Tomato Recipes: Enjoy Your Harvest All Year Long

Monday, July 7th, 2014

As your tomatoes start ripening on the vine this season, think ahead to how you want to preserve your summer harvest and enjoy it all year long.

Here are a few versatile dried tomato recipes that are easy to make and don’t require freezing or canning.

For more recipes using traditional preserving techniques like salt, oil, drying, cold storage, vinegar, and fermentation, read Preserving Food without Freezing or Canning by the Gardeners & Farmers of Terre Vivante, on sale now for 35% off until July 15.

Tomatoes Dried Naturally

  • Tomatoes
  • Almond oil (or another mild oil)
  • A clean rag
  • Drying apparatus
  • A glass jar

Tomatoes are by far the vegetable most often preserved by drying in various forms.

We prefer to use the ‘Beefsteak’ variety, a pulpy tomato with fewer seeds.

Peel the tomatoes. (If this poses a problem, soak them for a few seconds in boiling water.) Cut them lengthwise (from bottom to top) into slices approximately 1/4-inch thick and remove the seeds. Place the slices on a clean rag to absorb the juice. Oil the dryer screen lightly, preferably with mild almond oil, so that the slices will not stick. When the slices are dry on one side, turn them over; they will be hard when dry. Store the tomatoes well packed in a glass jar.

To use, pour one cup of boiling water over one-half to three-quarter ounces of dried tomatoes per person, and leave them to soften for a few minutes. Add a teaspoon of olive oil, season to your tate, and serve with a purée or a grain dish. We also add these tomatoes to grains or vegetables that are nearly done cooking.

Odile Angeard, Cognin

Stuffed Dried Tomatoes in Oil

  • Tomatoes
  • Parsley
  • Garlic
  • Anchovy fillets (optional)
  • Fresh basil leaves (optional)
  • Oil
  • Drying apparatus
  • A glass jar

I dry my tomatoes in a solar dryer, cut in half and seeded (easily done with a small spoon). When the tomatoes are dry, stuff a little finely chopped parsley and garlic between the two halves. If you like, add an anchovy fillet, or a basil leaf. Place the reassembled tomatoes in a jar and cover with oil. These are delicious added to a salad during winter.

Anonymous

Sun-Dried Tomatoes in Oil

Variation 1:

  • 4 lbs. tomatoes
  • 1 lb. coarse salt
  • Oil
  • Drying apparatus
  • Gauze
  • A clean, dry cloth
  • Glass jars

Choose very ripe, small, oblong tomatoes. The Italian variety “Principe Borghese’ is an excellent drier, as are many smaller plum or “paste” tomatoes.

Cut the tomatoes in half, place them on a tray set in the sun, add salt, and cover with gauze to protect from insects. During the day, turn the tomatoes over twice; at night, bring them inside to protect from moisture.

A few days later, when you see that they are very dry but not totally dehydrated, remove some of the salt with a clean, dry cloth. Put the tomatoes into jars and cover them with approximately three-quarters of an inch of oil over the tomatoes, coming up to three-eights of an inch below the rim. Close the jars tightly and store them in a cool place. In Italy, tomatoes preserved in this manner are eaten as hors d’oeuvres, with no additional preparation.

Marie-Christine Martinot-Aronica, St. Dizier

Variation 2:

  • Tomatoes
  • Vinegar
  • Hot peppers, mint leaves, or whole garlic cloves (optional)
  • Oil
  • Drying apparatus
  • A glass jar

Choose tomatoes that are firm and completely intact, preferably plum tomatoes. Cut them in half lengthwise. Allow them to dry on trays in the sun, bringing them in whenever it is humid, and in at night to avoid dampness. When they are dry, soak the tomatoes in warm vinegar for twenty minutes. Drain and put them in a jar, alternating layers of tomatoes with one or two hot peppers, mint leaves, or whole cloves of garlic. Press well to allow any air to escape, and then cover with oil. These tomatoes will keep for a very long time. We eat them as hors d’oeuvres or with rice, pasta, meat, or fish.

Babette Cezza, Vergt

The Best Meat Temperatures From The Gourmet Butcher

Wednesday, July 2nd, 2014

Have plans to fire up the grill this fourth of July? Take some advice from the gourmet butcher himself – Cole Ward – and make sure your meat is at the right temperature before you serve it to family and friends.

In the following excerpt from The Gourmet Butcher’s Guide to Meat (adapted for the Web), Ward lists the proper cooking temperatures for meat ranging from beef, lamb, and veal, to poultry, fish, and pork.

For more information on meat—how to source it ethically, cut it professionally, and prepare it properly—pick up a copy of The Gourmet Butcher’s Guide to Meat. It’s on sale now for 35% off until July 15.

By Cole Ward

What’s the Best Cooking Temperature for Meat?

Storing meat is fine, but at some point you’ll probably want to eat it (just a thought). I get lots of questions about cooking temperatures for meat. Kinda matters, ’cause we’ve all suffered through one of those disastrous dinners involving steak cooked to a crisp, or a roast bleeding onto the table. The USDA has developed guidelines for cooking temperatures of the various meats, and I urge you to consult these.

Having said that, let me tell you that I don’t follow USDA guidelines for meat temperatures except for poultry, eggs, and ground meats whose source I don’t know. I feel comfortable with this because I know the provenance of every piece of meat I consume: where it was raised, how it was raised, when and how it was slaughtered, and so on. I’m comfortable cooking it as I like it. This is probably an example of “don’t do as I do.”

Beef, Lamb, & Veal

For beef, lamb, and veal, the USDA recommends an internal temperature of 145°F (63°C). I prefer rare at 125 to 130°F (52–55°C). If you prefer medium rare, cook to 130 to 140°F (55–60°C). For medium well, 150 to 160°F (66–71°C). And if you prefer your meat well done, I can’t help you, because I would never order or cook meat well done. My preference is rare, and it can be difficult to convince a restaurant— hampered as they are by health inspection regulations—to serve you a truly rare (“blue”) steak.

If you are cooking burger from ground muscle meat that you are certain comes from a healthy local source, I recommend 140 to 145°F (60–63°C). For any other (unknown) source, 160°F (71°C) is safest and is the temperature recommended by the USDA.

Poultry & Fish

All poultry should be cooked to 165°F (74°C), and fish to at least 145°F (63°C).

Pork

I get a lot of questions about pork. Specifically, the correct internal temperature to cook it to before serving. I’m vigilant about buying only the best meat from a properly raised animal (which is why I like to know about the farmer behind the product), so an internal temperature of 145°F (63°C) is what I recommend. This gives a tender, delicious result. However, most people prefer to cook pork to a higher internal temperature of 155°F (68°C) . . . it provides peace of mind. And I agree. If you’re uncertain about the quality of the meat, err on the cautious side.

RECIPE: Grilled Asparagus & Scallions

Tuesday, July 1st, 2014

This Independence Day, keep your side dishes simple with a wonderfully fresh plate of grilled asparagus and scallions. Carl Legge, author of The Permaculture Kitchen, demonstrates in the below recipe how tasty doesn’t necessarily have to mean time consuming.

For more recipes featuring local, seasonal, foraged, homegrown, fresh, and free-range produce, read The Permaculture Kitchen, now on sale for 35% off until July 15th.

Happy Grilling!

End of Summer Sale: $4.99 Bargain Books

Tuesday, July 1st, 2014

We’re having our end of summer sale to make room for our forthcoming fall releases! We’re offering four chances to save big—up to 75% off—on some of our new and bestselling books, as well as old favorites.

All of our New & Bestselling titles are 25% off with the discount code SUMMER at checkout. Then, we have some amazing deals on select titles: Deep discounts at 50% off , Deeper discounts at 75% off  and Deepest discounts with $4.99 bargain books.

All titles below are on sale for $4.99

You can see more discounts for our 50% off sale books here, and 75% off sale books here. All our regularly priced titles are 25% off with the discount code SUMMER at checkout. And, as always, shipping is free on orders more than $100.


Discount codes do not combine with other offers—our books already on sale for example.
Free shipping (For US Orders Only) for orders $100 or more is applied after discount, if any, is applied.
Sale runs through September 7th.

Deepest Discounts: $4.99 Books


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Discount codes do not combine with other offers—our books already on sale for example.
Free shipping (For US Orders Only) for orders $100 or more is applied after discount, if any, is applied. Sale runs through September 7th

End of Summer Sale: 50% Off

Tuesday, July 1st, 2014

We’re having our end of summer sale to make room for our forthcoming fall releases! We’re offering four chances to save big—up to 75% off—on some of our new and bestselling books, as well as old favorites.

All of our New & Bestselling titles are 25% off with the discount code SUMMER at checkout. Then, we have some amazing deals on select titles: Deep discounts at 50% Off, Deeper discounts at 75% off and Deepest discounts with $4.99 bargain books.

All titles below are on sale for 50% Off

You can see more discounts for our 75% off sale books here and $4.99 bargain books here. All our regularly priced titles are 25% off with the discount code SUMMER at checkout. And, as always, shipping is free on orders more than $100.


Discount codes do not combine with other offers—our books already on sale for example.
Free shipping (For US Orders Only) for orders $100 or more is applied after discount, if any, is applied.
Sale runs through September 7th.

~~ Classic and Best Selling ~~


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~~ Food and Cooking ~~


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~~ Gardening and Agriculture ~~


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~~ Nature and Environment ~~


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Sale Price: $8.98

Retail Price: $35.00
Sale Price: $17.50

 

~~ Green Building ~~


Retail Price: $40.00
Sale Price: $20.00

Retail Price: $40.00
Sale Price: $20.00

Retail Price: $34.95
Sale Price: $17.48

Retail Price: $34.95
Sale Price: $17.48

Retail Price: $29.95
Sale Price: $14.98

Retail Price: $29.95
Sale Price: $14.98

 

~~ Responsible Business ~~


Retail Price: $19.95
Sale Price: $9.98

Retail Price: $27.95
Sale Price: $13.98

Retail Price: $17.95
Sale Price: $8.98

Retail Price: $15.95
Sale Price: $7.98

Retail Price: $17.95
Sale Price: $8.98

Retail Price: $19.95
Sale Price: $9.98

 

~~ Politics and Social Justice ~~


Retail Price: $22.50
Sale Price: $11.25

Retail Price: $10.00
Sale Price: $5.00

Retail Price: $40.00
Sale Price: $20.00

Retail Price: $19.95
Sale Price: $9.98

Retail Price: $29.95
Sale Price: $14.98

Retail Price: $25.00
Sale Price: $12.50

Retail Price: $27.95
Sale Price: $13.98

Retail Price: $17.95
Sale Price: $8.98

 

~~ More 50% off Books ~~


Retail Price: $18.95
Sale Price: $9.48

Retail Price: $19.95
Sale Price: $9.98

Retail Price: $34.95
Sale Price: $17.48

Retail Price: $29.95
Sale Price: $14.98

Retail Price: $50.00
Sale Price: $25.00

Retail Price: $19.95
Sale Price: $9.98

Retail Price: $24.95
Sale Price: $12.48

Retail Price: $29.95
Sale Price: $14.98

 

Discount codes do not combine with other offers—our books already on sale for example.
Free shipping (For US Orders Only) for orders $100 or more is applied after discount, if any, is applied.
Sale runs through September 7th

 

End of Summer Sale: 75% OFF

Tuesday, July 1st, 2014

We’re having our end of summer sale to make room for our forthcoming fall releases! We’re offering four chances to save big—up to 75% off—on some of our new and bestselling books, as well as old favorites.

All of our New & Bestselling titles are 25% off with the discount code SUMMER at checkout. Then, we have some amazing deals on select titles: Deep discounts at 50% off, Deeper discounts at 75% off and Deepest discounts with $4.99 bargain books.

All titles below are on sale for 75% Off

You can see more discounts for our 50% off sale books here, and $4.99 bargain books here. All our regularly priced titles are 25% off with the discount code SUMMER at checkout. And, as always, shipping is free on orders more than $100.


Discount codes do not combine with other offers—our books already on sale for example.
Free shipping (For US Orders Only) for orders $100 or more is applied after discount, if any, is applied.
Sale runs through September 7th.

~~ Classic and Best Selling ~~


Retail Price: $25.00
Sale Price: $6.25

Retail Price: $12.95
Sale Price: $3.24

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $19.95
Sale Price: $4.99

 

~~ Food and Cooking ~~


Retail Price: $17.95
Sale Price: $4.49

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $25.00
Sale Price: $6.25

Retail Price: $39.95
Sale Price: $9.99

Retail Price: $24.95
Sale Price: $6.24

Retail Price: $24.95
Sale Price: $6.24

 

~~ Gardening and Agriculture ~~


Retail Price: $14.94
Sale Price: $3.74

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $12.95
Sale Price: $3.24

Retail Price: $20.00
Sale Price: $5.00

 

~~ Nature and Environment ~~


Retail Price: $19.95
Sale Price: $4.99

Retail Price: $27.50
Sale Price: $6.88

Retail Price: $7.95
Sale Price: $1.99

Retail Price: $7.95
Sale Price: $1.99

Retail Price: $7.95
Sale Price: $1.99

Retail Price: $15.00
Sale Price: $3.75

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $24.95
Sale Price: $6.24

Retail Price: $12.00
Sale Price: $3.00

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $25.00
Sale Price: $6.25

Retail Price: $19.95
Sale Price: $4.99

 

~~ Politics and Social Justice ~~


Retail Price: $14.95
Sale Price: $3.74

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $27.95
Sale Price: $6.99

Retail Price: $14.95
Sale Price: $3.74

Retail Price: $13.95
Sale Price: $3.49

Retail Price: $24.95
Sale Price: $6.24

Retail Price: $26.95
Sale Price: $6.74

 

~~ More 75% off Books ~~


Retail Price: $34.95
Sale Price: $8.74

Retail Price: $17.95
Sale Price: $4.49

Retail Price: $14.95
Sale Price: $3.74

Retail Price: $25.00
Sale Price: $6.25

Retail Price: $19.95
Sale Price: $4.99

Retail Price: $25.00
Sale Price: $6.25

Retail Price: $21.95
Sale Price: $5.49

Retail Price: $27.95
Sale Price: $6.99

Retail Price: $29.95
Sale Price: $7.49

Retail Price: $19.95
Sale Price: $4.99

 

 

Discount codes do not combine with other offers—our books already on sale for example.
Free shipping (For US Orders Only) for orders $100 or more is applied after discount, if any, is applied.
Sale runs through September 7th

 


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