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Jeff Hertzberg and Zoë François have proved that people want to bake fresh, homemade bread with their groundbreaking, hugely popular first cookbook, Artisan Bread in Five Minutes a Day. Now, the Artisan revolution continues for those who are changing the way they eat and bake because of health concerns or lifestyle choices. Healthy Bread in Five Minutes a Day takes Hertzberg and François’ established methods and applies them to breads rich in nutrition and flavor.

Packed with 100 new healthy bread recipes featuring whole grains, fruits, vegetables and gluten-free ingredients, Healthy Bread in Five Minutes a Day will show you how the "secret" to gourmet, homemade bread in five minutes a day works with super-healthy ingredients, too. This book covers everything you need to know about baking healthy breads, including chapters outlining the techniques behind delicious, nutritional bread as well as detailed descriptions of the ingredients and equipment you need to turn your kitchen into an artisan bakery. This book is guaranteed to rise … to the top!

About the authors:

Jeff Hertzberg, M.D., is a physician with 20 years of experience as a practitioner, consultant and faculty member at the University of Minnesota Medical School. His interests in baking and preventative health sparked a quest to adapt the techniques of Artisan Bread in Five Minutes a Day for healthier ingredients. Zoë François is a pastry chef trained at the Culinary Institute of America who teaches baking and pastry courses nationally and consults to the food industry.

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Cooking and gardening come together in this delightfully green book of herb-gardening tips and flavor-packed herb-based recipes. From the garden to the kitchen, experience the pleasure of growing, harvesting, and cooking with your own organic herbs, such as dill, basil, thyme, oregano, coriander, ginger, fennel and sage.

Learn how to plant and cultivate 15 of the best fresh herbs, and then move to the kitchen to utilize each herb in more than 150 innovative and delicious recipes, such as:

• Chicken and Cilantro Stuffed Peppers
• Asparagus with Tarragon Butter Sauce
• Dilled Barley Soup with Vegetables
• Roast Leg of Lamb with Garlic, Lemon and Parsley Dressing
• Savory Mushroom Quiche
• Pork Roast with Mushroom Sauce
• Ginger and Pear Muffins
• Rosemary Grilled Chicken

With ample room to jot down notes and recipes, you can add, modify or create your own culinary endeavors as you move through each chapter. Highlighted with history, cooking tips and information about herbal health benefits, this is the only book you need to grow green and eat well.

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Nothing tastes better than ripe, juicy, sun-warmed, summer-fresh tomatoes! Discover new ways to enjoy them with this delicious collection of 150 tempting recipes for appetizers, preserves, soups, salads, entrees and even desserts. Includes contributions from celebrity chefs Alice Waters, Deborah Madison, Daniel Boulud, Rick Bayless, Melissa Kelly and many others, as well as eight pages of mouthwatering full-color photography by Sabra Krock.

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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $34.95. AVAILABLE ONLY WHILE SUPPLIES LAST!

In Over the Rainbeau, Lisa Schwartz conveys the romance and challenges of her journey from tending a pair of goats to building a multifaceted sustainable farm in the New York City suburbs and becoming an award-winning cheese maker. This inspirational memoir comes to life with tantalizing original and chef-created recipes, aspirational how-tos and captivating photographs. The book is a seasonal journey of Lisa and the farm and is presented with beautiful seasonal color palettes. Each season contains memoirs written with beautiful accounts of life on the farm.

Over the Rainbeau contains 64 delicious recipes, with 15 recipes from renowned chefs including Dan Barber and Adam Kaye of Blue Hill at Stone Barns, Michael Anthony of New York City's top rated Gramercy Tavern and Robert Weland of Poste Brasserie in Washington, D.C. The book's "One Steps" include Starting with Herbs, Homemade Yogurt and Composting to enable readers to take incremental steps to add sustainability to their lives.

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If you are concerned about too much sugar in your diet and are reluctant to use artificial sweeteners, try these delicious low-sugar recipes, sweetened with an extract of the herb Stevia rebaudiana. You'll learn to cut your calories, improve your health and still enjoy your favorite sweet treats.

The intense flavor of stevia extract is about 200 to 300 times sweeter than sugar, with no calories and a glycemic index of 0. Used by millions of people around the world and deemed safe by doctors and scientists, stevia may be the answer to your sugar woes.

This book is a combination of Rita DePuydt's two previous cookbooks, Baking with Stevia I and II, along with new and revised recipes. It includes information on how to use whole herb stevia, stevia concentrate and stevia extracts as a substitute for other sweeteners.

Inside, you'll find more than 100 recipes, including:

• Cranberry Punch
• Date Shakes
• Yam Pecan Muffins
• Banana Bread
• Breakfast Sweet Rolls
• Cheesecakes
• Lemon Poppyseed Cake
• Blueberry Tofu Bundt Cake
• Molasses, Almond, Jam Dot and Peanut Butter Cookies
• Brownies
• Rice Pudding
• Strawberry Cream Pie
• Sparkling Gelatin
• Orange Sherbet

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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $30.00 AVAILABLE ONLY WHILE SUPPLIES LAST!

Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation gets even more complicated. How can you satisfy them all without making two (or three) completely different meals?

In The Flexitarian Table, the award-winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare — and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.

You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme — and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and saute some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.

You'll find many sumptuous vegetarian dishes as well, including cannelloni with ricotta, Parmesan and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. Or serve up a selection of easy little dishes and let your guests choose.

You'll get plenty of ideas for get-dinner-quick meals, such as winter tomato soup with goat cheese crostini and Spanish-style fried eggs, and for luxurious weekend fare try cumin-spiced lamb croquettes and falafel, served with two traditional Middle Eastern sauces and whole-wheat pita bread.

The Flexitarian Table also shows you how to cook with the seasons, so you get the most flavor from your ingredients while you enjoy varied, sustainable meals year-round.

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Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food should be a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart, plus more than 50 recipes — for delicious, fresh, local and seasonal meals — from Alice and her friends. Alice demystifies the basics, including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken and making bread. In the Green Kitchen is an accessible guide that helps you find the best-tasting ingredients wherever you live and teaches you how to cook them simply.

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There's something to be said for simpler times, when our way of life seemed more wholesome ... when our food was grown with fewer pesticides and growth hormones ... when we tended kitchen gardens, kept a flock of chickens and "put up" beans, pears and pickles. So it's easy to see why people across the nation are returning to their roots — and root cellars — and embracing a return to the basics.

With Traditional Kitchen Wisdom you, too, can enjoy the rewards of being more self-reliant by ...

• Growing your own fruits and vegetables in a space as small as a windowsill
• Turning fresh fruit into jams and jellies
• Learning safe canning and freezing methods
• Drying foods and creating your own herbs and spices
• Making homemade wine, beer and naturally flavored vodka
• Raising chickens and honeybees, making your own cheese and more!

Start your own family traditions with Traditional Kitchen Wisdom, and rediscover the pleasure of returning to a greener, healthier and more self-sufficient lifestyle.

Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.

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Sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar or from the market, their delectable flavors and nutritional benefits pack a powerful punch. Try them in soups (Celery Root Bisque, Portuguese Kale Soup), main dishes (Ravioli with Smoky Greens, Chicken Pot Pie with Root Vegetables), winter salads (Warm Goat Cheese and Beet Salad, Thai Cabbage Salad), and side dishes (Cashew Carrots, Braised Collards with Bacon). With this collection of more than 250 recipes, you’ll discover how simple and delightful it is to eat locally all year long.

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The greatest invention since sliced bread may well be the machine that makes the loaves everyone dreams of slicing into — right in home kitchens at the touch of a button. The Bread Lover’s Bread Machine Cookbook bridges the gap between great taste and convenience, with more than 300 glorious recipes for bread machines. The automatic bread machine makes it possible to enjoy fresh and signature loaves of bread without the time and expense usually involved in bread baking or purchased artisanal breads. Today’s bread machines are versatile, affordable, safe and efficient, turning out perfect loaves time after time.

Try croissants or banana bread for breakfast, lunchtime sandwiches on honey whole wheat bread or tomato bread, a loaf of garlic focaccia or a sage and onion bread-stuffed roast for dinner, or even candied chestnut panettone and pumpkin cloverleaf rolls for the holidays. Classic white loaves, hearty whole-wheat breads, sweet breads, swirled breads, pizza doughs, quick breads, and even jams are easy to make right in the bread machine. Renowned bread baking expert Beth Hensperger’s best bread recipes yield great results — just add the ingredients, and let the machine knead, rise and bake loaf after loaf of fragrant, delicious fresh bread.