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Terry Walters' first book, Clean Food, caused a sensation and fueled a nationwide movement about nourishment and clean food that's been embraced all the way to the White House. Cooks, foodies, and anyone in search of a healthy and sustainable approach to eating and living well embraced her philosophy: eat minimally processed foods for maximum nutrition. Clean Food taught us the benefits of eating locally grown, seasonal, and fresh. And now, Clean Start makes it even easier for everyone-from the kitchen novice to the seasoned chef-to eat clean. Clean Start features 100 exciting new recipes for the foods we all need more of, featuring Terry's signature quick, easy, and delicious preparations. Clean Start inspires you to take the next step…no matter where you're starting.

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In just a few generations, the staples of the American diet have changed. We know that our food is making us unhealthy. But it’s also making us unhappy. It’s no coincidence that rates of both obesity and depression have doubled in the last decade. We are what we eat, and if it’s the Standard American Diet (or the SAD Diet), we’re priming ourselves for a lifetime of unhappiness.

While many books have examined the ways in which food impacts our physical health, The Happiness Diet is the first one to clearly elucidate the link between how we eat and how we feel. Happiness is a biological event, and in order for our brains to fire on all cylinders, they must be properly nourished. Our neurotransmitters rely on vital nutrients like manganese, B vitamins, and healthy fats to do their jobs— and if we’re feeding our brains the SAD Diet, we’re sabotaging our mental health.

In The Happiness Diet, readers will learn the simple changes that make a big difference in how they feel. With food lists, shopping tips, brain-building recipes, a Happiness Food Pyramid, and other tools, Graham and Dr. Ramsey empower readers to build a better brain and reclaim happiness.

About the Author Tyler Graham reports on health and fitness for Details magazine and has held editorial positions at O, The Oprah Magazine, Prevention, and Best Life. He lives in Brooklyn.

Drew Ramsey, MD, is an assistant clinical professor of psychiatry at Columbia University, where he specializes in the treatment of anxiety and mood disorders. He lives in New York City.

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Whether you’re just discovering raw foods or already well-versed in kimchee and wheatgrass, this revised edition of The Raw Truthcombines a wealth of raw foods know-how with a diverse array of delicious recipes. This essential reference offers an extensive primer on the benefits of raw foods, the four living food groups (fresh, sprouted, cultured, and dehydrated), specialty ingredients, and helpful kitchen tools.

Raw foods pioneer Jeremy A. Safron explains in simple terms how life promotes life with a raw diet. When vital enzymes essential to digestion have not been destroyed by heat or processing, the uncooked foods provide our bodies with energy and nutrition quickly and efficiently. This leads to enhanced vitality, increased detoxification, and improved well-being.

But these foods don’t merely offer health-giving properties—they also form the basis of recipes that are easy to make and packed with flavor. Safron shares his take on simple smoothies and drinks like Thin Mint and Mellow Melon, quick soups like Tom Yum and Cucumber-Dill, hearty entrées like Falafel, Lasagna, and Thai Curry, and rich desserts like Coconut Custard and Carob-Hazelnut Torte. Many of these recipes are customer favorites from Safron’s Raw Experience restaurants, which were renowned for their creative menus and valued as education centers for the global raw movement. With nearly 200 recipes and information on transitioning to a raw foods diet, The Raw Truth is a comprehensive guide to a vibrant, healthy, and sustainable lifestyle.

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The Pure Kitchen offers readers and food lovers a unique but easy approach to fortifying their diets with whole, natural, pure foods. While eliminating gluten and dairy from your diet can be daunting in a world of packaged convenience foods and takeout, learning to cook at home is essential to adopting a healthy lifestyle. A diet rich in colorful fruits and vegetables, lean proteins, healthy fats and gluten-free whole grains is likely one of the healthiest around. From energizing breakfasts to mouthwatering desserts, The Pure Kitchen is chock-full of recipes, tips and tricks for eating well, living pure and maximizing good health.

Learn to eat pure with:

• Simple ways to successfully transition to a whole foods diet
• A guide to stocking the pure kitchen
• Lessons in label-reading and easily avoiding gluten and dairy
• Tips for menu planning, shopping, and charming the palates of picky eaters
• 100 scrumptious recipes free of gluten, dairy and refined sugar

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In today's downturned economy, one sector is trending sharply up: backyard vegetable gardening. Americans are staying closer to home, literally tending to their gardens by the millions. And they're reaching out for help and advice. Doug Oster, popular radio talk show gardening expert (and newspaper garden and food columnist), gets more questions about tomatoes than any other vegetable. No. 2 is garlic, with basil close behind. It's time for a book about these favorites of the American kitchen, created for beginners and old-timers alike. With color photos throughout, this book is a balance of easy-to-use organic gardening tips, a little horticultural history, serious and funny cautionary gardening tales … and 30 simply delicious recipes (the gastronomic payoff). No matter if a garden is a loft balcony or a backyard in the 'burbs, Oster leads his readers step by step with his trademark "how I do it" humor and Julia Child honesty … with a bonus prize of all those recipes as a reward for readers' labors.

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Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.

The book follows the curing and smoking processes from beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, and seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers and all food crafters.

About the Made at Home book series

A new series for living the good life!

Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.

And it doesn’t require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.

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Bring a new dimension to your dishes with this culinary journey through the world of spice. With 100 inspiring recipes from the Far East, North Africa and South America, kitchen enthusiasts will indulge in such wonderful creations as Indian Fish Cakes with Coriander and Coconut Chutney, Vietnamese Star Anise and Lemongrass Chicken Claypot, and Chili and Basil Scallops. Key spices—25 in all!—are covered, with recipes using no more than five at a time. And simple techniques and easy-to-find ingredients deliver fantastic taste with minimum fuss.

Having eaten his way around the world, John Gregory-Smith now writes recipes and features for magazines and websites.

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Nicholas Culpeper's The English Physitian: or an Astrologo-Physical Discourse of the Vulgar Herbs of This Nation is more commonly known as "Culpeper's Complete Herbal." It was first printed in September 1653 (Culpeper died in January 1654) and immediately became a classic reference that is as fascinating today as it was more than 350 years ago. Breverton's Complete Herbal is a reworking of that classic text for a modern-day audience. The book identifies each of Culpeper's herbs and spices, with a description of their appearance and Latin name/family, plus descriptions of the herbs' uses in medicine, dyeing and/or cuisine from the Greeks to the present day. Informative and entertaining, this book is packed with interesting facts associated with herbs. For example, most herbs have their uses attached to their old names: Lungwort cured lung illnesses, Fleabane was strewn to get rid of fleas, Wolfbane poisoned wolves, and Henbane killed chickens. Arranged alphabetically, Breverton's Complete Herbal describes 250 herbs and spices while containing feature sidebars and spreads on scented herb/medicinal gardens, the great herbalists, and New World herbs.