Chelsea Green Publishing

Vegan Rustic Cooking

Pages:208 pages
Book Art:Black and white illustrations throughout
Size: 6.5 x 9.5 inch
Publisher:Permanent Publications
Paperback: 9781856230346
Pub. Date April 02, 2009

Vegan Rustic Cooking

Through the Seasons

Availability: In Stock


Available Date:
April 02, 2009


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.

The recipes are organized in sections: Soups; Fillings for Sandwiches, Toast, and Baked Potatoes; Sauces; Main Meals; and Baked Goods. There are even naughty fry-ups (all the fun without the health hazards), omelets, quiches, pizzas, and puddings galore! Each section is arranged according to the seasonal availability of the ingredients.


"You don't have to be vegan to enjoy this book . . . an interest in healthy living and using seasonal vegetables is all you need."--Kitchen Garden


Diana White

Diana White was a vegetarian for 23 years and has been a vegan for the last 12. She and her husband, Peter, grow their own fruit and vegetables vegan-organically. She is a trustee of the charity Vegan Organic Network. She lives in the UK.


The Sandor Katz Fermentation Set (Books & DVD Bundle)

The Sandor Katz Fermentation Set (Books & DVD Bundle)

By Sandor Ellix Katz

This set combines Sandor Ellix Katz's two classic books on fermentation with a DVD of one of his popular fermentation workshops.

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, and is the perfect book to get you started on your own delicious ferments.




Once you've gotten excited about sauerkraut and enthused about homebrews, take your practice to the next level with Katz's latest book. The Art of Fermentation goes beyond recipes to teach 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. It is, quite simply, the most comprehensive guide to do-it-yourself home fermentation ever published.



Sandor Katz's enthusiasm comes through in his writing, but there's nothing like learning from a master in person. You might not be able to hop a plane to Tennessee for one of Katz's workshop, but the final piece of this fermentation bundle is the perfect substitute. In the Fermentation Workshop with Sandor Katz 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. Watch the trailer:


Available in: Mixed media product

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The Sandor Katz Fermentation Set (Books & DVD Bundle)

Sandor Ellix Katz

Mixed media product $99.90

The New Livestock Farmer

The New Livestock Farmer

By Rebecca Thistlethwaite and Jim Dunlop

Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer

How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest.

Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer).

Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats.

In addition, the book contains information on a variety of vital topics:

•    Governmental regulations and how they differ from state to state;

•    Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets;

•    Packaging, labeling, and cold-storage considerations;

•    Principled marketing practices; and

•    Financial management, pricing, and other business essentials.

This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system.  It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.

Available in: Paperback, eBook

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The New Livestock Farmer

Rebecca Thistlethwaite, Nicolette Hahn Niman, Jim Dunlop, Bill Niman

Paperback $29.95

From Asparagus to Zucchini

From Asparagus to Zucchini

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.

Organized by vegetable—fifty-three in all—each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!

From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.

Available in: Paperback

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From Asparagus to Zucchini

Doug Wubben

Paperback $19.95



By Gordon Edgar

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.

With a refreshingly unpretentious sensibility, Edgar intertwines his own life story with his ongoing love affair with cheese, and offers readers an unflinching, highly entertaining on-the-ground look at America's growing cheese movement. From problem customers to animal rights, business ethics to taste epiphanies, this book offers something for everyone, including cheese profiles and recommendations for selecting the very best-not just the most expensive-cheeses from the United States and around the world and a look at the struggles dairy farmers face in their attempts to stay on and make their living from the land.

Edgar-a smart, progressive cheese man with an activist's edge-enlightens and delights with his view of the world from behind the cheese counter and his appreciation for the skill and tradition that go into a good wedge of Morbier.

Cheesemonger is the first book of its kind-a cheese memoir with attitude and information that will appeal to everyone from serious foodies to urban food activists.

Available in: Paperback, eBook

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Gordon Edgar

Paperback $17.95