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This 304 page cookbook offers 225 easy-to-make recipes. There are recipes with zucchini as the main ingredient and many illustrate ways to subtly incorporate this delectable vegetable into a dish.

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This 215-page book by a leading expert on Amish cooking highlights traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks. Delicious and savory recipes fill this book with some of the best food you'll find anywhere.

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This 352 page book celebrates the seasonal cycles of fresh produce and will inspire delicious, healthful foods for your table. Stories and fresh insights, with a sprinkling of humor, by nutrition experts, farm shareholders, field hands and author "Farmer John" himself, introduce new ways to think about food and farms.

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A unique collection of nutrition and historical information regarding the sweet potato in a variety of civilizations, such as the Inca, Aztec and Chinese. More than 100 mouth-watering sweet potato recipes that reflect modern lifestyles also are included in this 224 page book.

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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $14.95 AVAILABLE ONLY WHILE SUPPLIES LAST!

First published in 1970, this 219 page book gives unique and delicious recipes for preparing wild game, fish, wild plants and fruits. You will enjoy the flavor, variety and nutrition wild foods have to offer.

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This 336-page book compiles more than 15 years of groundbreaking work into an accessible food reference, filled with the flavors, preparations and lessons of the world's great cusines and cooks. An eclectic resource to be sampled or savored, The Oldways Table is a treasury of great recipes, a dietary guide and an informed tribute to the worlds' most influential food traditions.

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Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor, and will satisfy and delight those sensitive to nutritional concerns.

The very act of bread baking itself provides a welcome diversion from the computer screen or office — and a gratifying result, no matter one’s other occupations!

Two sisters, whose family has operated a mill for two generations producing stone-ground flours, provide these recipes from family and neighbors in West Virginia.

Here are more than 180 recipes for breads, sweet rolls, international grain dishes and desserts. Each recipe is explained in thorough detail for novice as well as experienced baker.

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From best-selling author, Wanda E. Brunstetter, comes the must-have cookbook of the season. Her Amish Friends Cookbook collection is a treasure trove of recipes and interesting facts from the heart of Amish country. Recipes are divided into sections including breads and rolls, desserts, main dishes, sides, jams, jellies and more! You'll find only the best of home cooking between the pages of this delightful book.

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Buy them at a farmers' market, a grocery store, or a roadside farmstand. You can also pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious!

512 pages, 8 x 9 trim size, two-color illustrations throughout.

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In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as southern barbecue and Argentine-style asado cooking will help readers grill like the pros.

Special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.