Chelsea Green Publishing

Full Moon Feast

Pages:374 pages
Book Art:Black and white illustrations
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781933392004
Pub. Date April 01, 2006
eBook: 9781603580199
Pub. Date April 05, 2012

Full Moon Feast

Food and the Hunger for Connection

By Jessica Prentice
Foreword by Deborah Madison

Availability: In Stock


Available Date:
April 01, 2006


Availability: In Stock


Available Date:
April 05, 2012

$25.00 $20.00

Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.

In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.

Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.

But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.

Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.


"Fired by the abuses of modern industrialism, this poet-chef tells her life story as a vision-quest for a world of harmony and connectedness, which she finds in the voices of traditional cultures past and present, condensed in poems, myths, foods, feasts and fasts, tuned to the rhythm of the seasons. As we follow her lunar calendar from Hunger Moon to Wolf Moon, we discover in recipes for Nettle Soup, Sourdough Crackers, Yarrow Ale, new uses and new meanings in the gifts of earth and sea. Meanings multiply in a work that is not a quick bite, but a vertical tasting to be savored slowly."--Betty Fussell, author of The Story of Corn and My Kitchen Wars, A Memoir


"Full Moon Feast is the perfect title for this surprising and ultimately hopeful book. It is full of fascinating information and lived wisdom about the plants and animals, fish and birds we consume and how we are misusing the planet we share with them. Prentice assigns a collage of traditional names to the thirteen moons of the lunar year, then leads the reader through the seasons, using ideas the moon's names suggest to introduce a rich stew of fascinating food lore topped off by recipes that illustrate the chapter's themes. Like a memorable meal, Full Moon Feast is convivial, stimulating, comforting, at times piquant, and always deeply satisfying. A feast indeed!"--Joan Dye Gussow, author of This Organic Life: Confessions of a Suburban Homesteader

"Jessica Prentice’s far-ranging culinary explorations bring us back to the rhythms of seasonal being. Drawing upon mythology, history, and contemporary struggles, Full Moon Feast reminds us of ancient cultural wisdom, encourages us to deepen our connections to the sources of our food, and invites us to make these seasonal rhythms our own."--Sandor Katz, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods


Jessica Prentice

Jessica Prentice is both a professional chef and a passionate home cook. In her cooking, Jessica brings together creativity and imagination with a deep respect for traditional cuisine and time-honored culinary practices. Through her work, she seeks to provide a model for how communities can feed themselves in a way that is satisfying and health-supportive on all levels: delicious, environmentally responsible, and grounded in the wise nourishing traditions of our forebears. In her workshops, she seeks to both inspire people to cook, and help them develop the practical skills to feel successful in the kitchen. Jessica currently writes a New Moon Newsletter called Stirring the Cauldron that is sent out to internet subscribers around the world on each new moon. Jessica coined the term "locavore" and helps sponsor an annual Eat Local Challenge ( She is one of the founding worker-owners of Three Stone Hearth, a community-supported kitchen in West Berkeley ( and speaks nationally on building sustainable food systems.


Three Stone Hearth


The New Cider Maker's Handbook

The New Cider Maker's Handbook

By Claude Jolicoeur

All around the world, the public’s 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.

To make the very best cider—whether for yourself, your family, and friends or for market—you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.

The New Cider Maker’s Handbook is divided into five parts containing:

  • An accessible overview of the cider making process for beginners;
  • Recommendations for selecting and growing cider-appropriate apples;
  • Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
  • A discussion of the most important components of apple juice and how these may influence the quality of the cider;
  • An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.

This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.

A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).

Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

Available in: Hardcover, eBook

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The New Cider Maker's Handbook

Claude Jolicoeur

Hardcover $44.95

The Small-Scale Cheese Business

The Small-Scale Cheese Business

By Gianaclis Caldwell

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry’s newcomers are “farmstead” producers–those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.

Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Small-Scale Cheese Business (originally published in 2010 as The Farmstead Creamery Advisor), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:

    * Analyzing your suitability for the career;
    * Designing and building the cheese facility;
    * Sizing up the market;
    * Negotiating day-to-day obstacles;
    * Ensuring maximum safety and efficiency.

Drawing from her own and other cheesemakers’ experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

Available in: Paperback

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The Small-Scale Cheese Business

Gianaclis Caldwell

Paperback $34.95

Libation, A Bitter Alchemy

Libation, A Bitter Alchemy

By Deirdre Heekin

For many years, Deirdre Heekin has been creating an unusual, revitalist wine archive of rare and traditional Italian varietals at Osteria Pane e Salute, the nationally celebrated restaurant and wine bar she shares with her chef husband, Caleb Barber. Self-taught in the world of Italian wines, she is known for her fine-tuned work with scent and taste and her ability to pair wines and food in unexpected yet terroir-driven ways.

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.

Musing on spirits from Campari to alkermes, Heekin's writing is as intoxicating, rich, and carefully crafted as the wines, liquors, and locales she loves.

Available in: eBook

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Libation, A Bitter Alchemy

Deirdre Heekin

eBook $25.00

Asian Vegetables

Asian Vegetables

By Sally Cunningham

Asian Vegetables brings together a wealth of information on over 40 varieties of fruit, vegetables and spices that are grown on the Indian subcontinent and form a distinctive part of the unique cuisine in that part of the world.

Each plant comes together with details of what to look for when buying, the different varieties available, their nutritional value, comprehensive cultivation instructions, useful colour photographs and much more. Most can be grown almost anywhere, though some will grow best and thrive in the warmer, wetter parts of this country. The author Sally Cunningham has personally researched, grown, cooked and eaten every plant mentioned in this book.

With this unique guide both the experienced gardener and those new to growing will bring variety and a fresh, new dimension to the food on their plates and the plants in their garden.

Available in: Paperback

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Asian Vegetables

Sally Cunningham

Paperback $24.95