Chelsea Green Publishing

Eat Mesquite and More

Pages:352 pages
Book Art:Black & white photographs and illustrations throughout
Size: 8 x 10 inch
Publisher:Rainsource Press
Paperback: 9780692938744
Pub. Date April 16, 2018

Eat Mesquite and More

A Cookbook for Sonoran Desert Foods and Living

Categories:
Food & Drink

Availability: Available for Pre Order

Paperback

Available Date:
April 02, 2018

$34.95

Eat Mesquite and More celebrates native food forests of the Sonoran Desert and beyond with over 170 recipes featuring wild, indigenous foods, including mesquite, acorn, barrel cactus, chiltepin, cholla, desert chia, desert herbs and flowers, desert ironwood, hackberry, palo verde, prickly pear, saguaro, wolfberry, and wild greens. The recipes—contributed by desert dwellers, harvesters, chefs, and innovators—capture a spirit of adventure and reverence inviting both newcomers and seasoned experts to try new foods and experiment with new flavors.

More than a cookbook, this guide also encourages a renaissance of “wild agriculture,” one that foregrounds the ethical harvesting and selection of wild foods and the re-planting of native food sources in urban and residential areas without imported water or fertilizers. It contains stories of significant individuals, organizations, and businesses that have contributed knowledge, products, and innovation in the planting, harvesting, and use of wild, native desert foods. Additional essays reveal the poetry of the foraging life, how to plant the rain, and medicinal uses and ethnobotanical histories of desert plants.

Many of the food plants included in this cookbook—or close relatives of them—can be found or grown in the other deserts and drylands of North America and South America. As such, this book becomes a template for harvesting and cooking throughout the Americas. Universally, its concepts and approach can help communities everywhere collaborate with their ecosystem, while enhancing the health of all.

REVIEWS AND PRAISE

"A massive tome of amazing community wisdom of the abundant lands of the Sonoran Desert. Where you may see vast emptiness, Desert Harvesters will show you how to
easily create a delicious desert banquet that feeds your body’s soul."–Rob Connoley, chef and James Beard semi-finalist, author of Acorns & Cattails: A Modern Foraging Cookbook

“I’ve been a huge fan of Desert Harvesters for years and this beautifully designed book is truly a must if you want to explore the culinary heritage and flavors of the Sonoran Desert.”–Pascal Baudar, author of The New Wildcrafted Cuisine and The Wildcrafting Brewer

“Eat Mesquite and More is a book of recipes and plant lore we may all really need someday, but it’s also a book to enjoy right now with its interesting blend of native desert plants and recipes keyed to our habitual tastes and new, adventurous tastes as well.”
–Deborah Madison, author of Vegetable Literacy and In My Kitchen

“This fantastic book will become the first reference for every forager in the Sonoran Desert region and a cherished manifesto even for those living far from the saguaro’s shadow.”–Samuel Thayer, author of The Forager’s Harvest, Nature’s Garden, and Incredible Wild Edibles

“We need to celebrate food, weaving it into every part of our being, our sense of place. Eat Mesquite and More helps us do that as it honors the plants (and a few animals!), the cultures, and this magnificent desert region. I love this book!”–Wendy C. Hodgson, author of Food Plants of the Sonoran Desert,
and senior research botanist and herbarium curator, Desert Botanical Garden

“The recipes in this book will inspire residents of the Southwest desert regions (and beyond) to new uses for the wonderful flavors of mesquite, cacti, and other abundant indigenous plants.”–Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

“[T]he definitive resource for Baja Arizonans who care about eating locally and caring for this place we call home.”–Megan Kimble, managing editor, and Doug Biggers, editor and publisher, Edible Baja Arizona magazine

“Chock full of interesting recipes, it showcases the creativity of so many cooks. Useful for both the experienced forager and beginners alike.”–Carolyn Niethammer, author of The Prickly Pear Cookbook and Cooking the Wild Southwest

“Eat Mesquite and More is a place-based guide to health and wellbeing that connects us to the bounty of the southwestern drylands.”–Daphne Miller, M.D., author of Farmacology and The Jungle Effect

“I can almost taste this book, one that brings to life the flavors of this magical land while honoring the cultural traditions of the region and advocating for regenerative land management practices.”–Courtney White, author of Grass, Soil, Hope and co-founder of the Quivira Coalition

ABOUT THE AUTHOR

Desert Harvesters

Desert Harvesters is a grassroots organization born of a desire, and evolved by a multi-decade practice, to grow, connect with, and contribute to a more delicious life enhancing our health and that of the place where we live, work, and play. 
We promote and enhance the planting, awareness, and use of native wild food sources, which can thrive on harvested rainfall and runoff without the additional irrigation that depletes both groundwater 
and creeks and rivers. We offer workshops in how to harvest and prepare mesquite and other native foods, hold community events to celebrate local harvests, run tastings and mesquite millings to improve the harvest and simplify its processing, and plant native food-bearing trees and understory plantings throughout Tucson and beyond. By fostering a reciprocal relationship between native plants and local people, we believe (and have found) we can strengthen local food security, reconnect people with the ecosystem, and build a more dynamic and sustainable community.

YOU MAY ALSO LIKE

Good Spirits

Good Spirits

By Gene Logsdon

Here we go. Gene "The Contrary Farmer" Logsdon has taken on some controversial subjects in his time, but this time he has bitten off ("sipped on" doesn't sound right) a topic bound to raise strong feelings on both sides of society's moral boundary lines. His subject is alcohol and its traditional role on the family homestead. Not surprisingly, Gene speaks the bare-naked truth, and finds a lot more good than bad to say about booze.

Alcohol has historically played a significant role in agricultural life. In colonial times it was the most "liquid" alternative to hard currency as a means of exchange. Alcohol was the most reliable, safest, and most convenient way to store the grain harvest, and was an integral commodity on nearly every farmstead. Because it was so valued--does this surprise us?--the government muscled in, looking for its own piece of the action. George Washington was the first of many politicians to regulate alcohol as a means to generate revenues and gain political control.

Good Spirits is a rare and brave revisionist view of history. Logsdon is a master at exposing the absurdity of the commonplace. Does it really make sense that the government can make it illegal for us to combine common substances (grain, water, and yeast) on our own property? Can it be true that every war effort in the nation's history has been fueled literally and figuratively by alcohol and the tax revenues it produces? Why must the farmer fund the government that oppresses him?

In between good-natured tirades, Logsdon makes sure the reader learns some valuable lessons. He tells us how to make beer; he teaches the rudiments of distilling; he interviews Booker Noe (patron of America's First Family of bourbon) to tell us how to sip and tell; and he adds lively tales from alcohol's quasi-legitimate past. This is vintage Contrary Farmer: 100-proof, single-barrel select. Good Spirits is outrageous, entertaining, enlightening, and an eye-poppingly interesting, natural and holistic look at the role of alcohol. You will savor this book like a snifter of Calvados, the double-distilled apple brandy of Normandy that evaporates on the tongue like a heavenly ambrosia. Heady stuff, but delicious when consumed in moderation.

Available in: Paperback

Read More

Good Spirits

Gene Logsdon

Paperback $24.95

The Hop Grower's Handbook

The Hop Grower's Handbook

By Laura Ten Eyck and Dietrich Gehring

It’s hard to think about beer these days without thinking about hops.

The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the Eastern United States for nearly a century.

Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—which are virtual forests 18-feet tall, are expensive to build, and the hop bines themselves often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the hop industry one reference years ago, and which are thriving in the hotter and more humid Eastern United States thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Eastern United States.

Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, and relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, including an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also detail an easy-to-understand explanation of the beer-brewing process, which is critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy. The authors even include a few beer recipes, too.

The book also provides readers with detailed information on:

  • Selecting, preparing, and designing a hop yard site;
  • Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and,
  • Harvesting, drying, analyzing, processing, and pricing hops for market.

The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic chemical pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.

Available in: Paperback

Read More

The Hop Grower's Handbook

Laura Ten Eyck, Dietrich Gehring

Paperback $34.95

Mastering Stocks and Broths

Mastering Stocks and Broths

By Rachael Mamane

Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths—both on their own and as the base for a recipe—can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for.

Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen.

The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further.

Perhaps most important to remember: a good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens—a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane’s approach to truly slow cookery and her effervescent love for food itself.

Available in: Hardcover

Read More

Mastering Stocks and Broths

Rachael Mamane, Adam Danforth

Hardcover $35.00

The Autoimmune Paleo Cookbook

The Autoimmune Paleo Cookbook

By Mickey Trescott

Autoimmune diseases are now epidemic, with modern science offering those who are diagnosed limited solutions. Given this, many people suffering from these conditions have searched for alternatives using nutrition and lifestyle changes. In The Autoimmune Paleo Cookbook, Mickey Trescott provides a resource for those looking to embark on the Autoimmune Protocol--a version of an ancestral diet that is focused both on removing potential food triggers as well as healing the gut. Research shows there is a clear connection between diet and autoimmune disease, and many, including the author, have used these principles to heal their bodies from these debilitating conditions and their accompanying symptoms. With the information and recipes in this book, you can embark on this process for yourself--without suffering through bland and tasteless "allergen-free" meals. Instead, with all of the incredible food you will be enjoying, you may forget that you are achieving better wellness!

In the first section of the book, you will learn all about the Autoimmune Protocol--what it is, why it works, and which foods you should eat and avoid while on the elimination diet. Instructions are given on how to clear your pantry of questionable ingredients and replace them with healing, nutrient-dense whole foods. Also included are sections on food quality, a shopping guide, tips and tricks to make the protocol go more smoothly, as well as ideas for batch-cooking and breakfast. Mickey provides two, 4-week meal plans, each of them corresponding with recipes from the book and featuring detailed shopping lists. Armed with this information, anyone can integrate the Autoimmune Protocol in to their routine!

In addition to the introductory material, The Autoimmune Paleo Cookbook includes 112 delicious recipes suitable for anyone on the strictest phase of the Autoimmune Protocol--no grains, beans, dairy, eggs, nuts, seeds, or nightshades. Although this is quite the list of exclusions, Mickey offers unique, flavorful, and delicious meals suitable for a variety of occasions and preferences. You will find simple recipes that anyone can make for a weeknight dinner, as well as more elaborate preparations for those who want to enjoy with company or for a special occasion. Full-page photos for every recipe show you what to expect and inspire you to create beautiful meals of your own.

With The Autoimmune Paleo Cookbook as your guide, you'll be inspired to take your health into your own hands--finding better health in the face of autoimmunity, while thoroughly enjoying every last bite!

Available in: Hardcover

Read More

The Autoimmune Paleo Cookbook

Mickey Trescott

Hardcover $34.95