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THE ENCYCLOPEDIA OF FURNITURE MAKING

by Ernest Joyce.

No matter what you want to know about the art of making fine furniture from wood, you're sure to find it right here. This is undoubtedly the most Comprehensive guide to the art we've ever seen' Everything from selecting the right tools and seasoning raw timber to actually constructing high-quality tables, chairs, bookshelves, cabinets, and a great deal more is included in this whopper of a 494-page book THE ENCYCLOPEDIA OF FURNITURE MAKING is illustrated with hundreds of useful photos and illustrations and just naturally belongs in every woodworker s shop right along with hammer and saw. Hard cover 66071 $14.95

HEALTH PLANTS OF THE WORLD: ATLAS OF MEDICINAL PLANTS

by Francesco Bianchini and Francesco Corbettawith illustrations by Marilena Pistoia.

So comprehensive is this work-of-art book that it ca, de considered the "encyclopedia" of almost every hern and plant used by herbalists and homoeopaths today. Eighty-two exquisite illustrations-so alive that yo,. can almost smell and touch them-portray these health growing plants in their fullest color and beauty 242 agesHard cover. 78002 516.95

THE ART OF BLACKSMITHING

by Alex W. Beater.

How to work iron by hand and set up your own shop The description of equipment and techniques which have evolved over six thousand years make good reading even if you don't care to be a smith. 438 pages Hare cover. 66029 $11.95

THE BOOK OF TOFU: FOOD FOR MANKIND

by William Shurtleff and Akiko Aoyagi.

Tofu is an extraordinary highprotein, low-cost food made from soybeans. It s totally cholesterol-free, low in calories and saturated fats, loaded with minerals and vitamins, tasty, and ver satile and can be bought in stores or-better yetmade at home. Although tofu has long served as a die tary staple in the East, it is virtually unheard of here in the West . . which is astonishing when you realize that America produces two-thirds of the world's soybeans! Aiming to adjust this imbalance, THE BOOK OF TOFU offers complete instructions for making tofu at home and on a community scale ... and hundreds of recipes for using grilled, broiled, deep-fried, frozen, and driedfrozen tofu in casseroles, egg dishes, sauces, salads. dips, dressings, soups, and various other dishes. There are also recipes for making maximum use of the byproducts (soymilk, okara, whey, age, and others) produced when soybeans are turned into tofu. If you're on a budget, are looking for good solid nutrition, or are a vegetarian-or anyone who eats-we highly recommend THE BOOK OF TOFU. 336 pages. Paperback.74072 $7.95

THE BOOK OF MISO

by William Shurtleff and Akiko Aoyagi.

Miso--an all-purpose, high-protein seasoning made from fermented soybean paste-is a living food containing lactobacilli and other beneficial microorganisms (plus digestion-aiding enzymes), and is one of East Asia's favorite soybean products. Unfortunately. miso is not yet widely available in the U.S., but-with the aid of this wonderfully entertaining and comprehensive handbook (written by the world-famous authors of The Book of Tofu)-you can make it yourself at home and serve it in 400 different ways. Part I of this mom. moth paperback is devoted to a discussion of soybeans and the world protein crisis, miso as a food, and the varieties of miso . . Part II lists hundreds of tastetempting miso recipes . . . and Part III focuses in on how miso is made: at home, in small shops, and on a mass scale. Eight appendices, over 300 pen-and-ink drawings, and a lively style of writing make this more than "just another cookbook"! 254 pages. Large paperback. 74084 $6.95

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