• THE ALL NEW BALL BOOK OF CANNING AND PRESERVING

    Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.

    Item: 8030

    Format: Paperback

  • THE ART OF FERMENTATION

    The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents 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.

    Item: 6077

    Author: Sandor Ellix Katz

    Format: Paperback

  • THE COMPLETE ROOT CELLAR BOOK

    Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.

    This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed, illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.

    The Complete Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.

    The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include:

    • Classic leek and potato soup
    • Golden puffed potato puddings
    • Maple pecan crumble apple pie
    • Classic carrot cake
    • Spiced pear butter
    • Three-onion relish
    Root cellars are the best natural way to store food, and this book is the most complete and up-to-date reference available on this time-honored tradition.

    Item: 5252

    Author: S. Maxwell and J. MacKenzie

    Format: Paperback

  • THE CULTURED COOK

    Transform Everyday Foods into Mouth-Watering Superfoods Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts -- even ice cream! -- you'll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.

    Item: 8459

    Author: MICHELLE SCHOFFRO COOK

    Format: Paperback

  • THE HANDS-ON HOME

    Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking will help you make the most of your time, effort and energy in the kitchen and beyond.

    Item: 7830

    Author: Erica Strauss

    Format: Hardcover

  • THE HERBALL'S GUIDE TO BOTANICAL DRINKS

    The perfect book for plant lovers, foragers, fermenters, brewers and those fascinated by the healing power of herbs, this is a collection of natural, non-alcoholic stimulants and tranquilizers to improve awareness, aid sleep, and everything in between. Trained herbalist, nutritionist, aromatherapist and drinks specialist Michael Isted has treated the worlds of fashion, art and wellbeing to his fabulous natural drinks, and now brings his delectable potions to a wider audience.

    Item: 8803

    Author: Michael Isted

    Format: Hardcover

  • THE NEW BREAD BASKET

    For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning.

    Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint.

    While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists and grassroots food activists who are collaborating with farmers, millers, bakers and other local producers.

    Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in 100 years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities and the health of the environment.

    Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.

    Item: 7746

    Author: Amy Halloran

    Format: Paperback

  • THE PENNY-PINCHING PREPPER SAVE MORE, SPEND LESS

    Save more, spend less, and get prepared for any disaster. This book contains cost-saving strategies for stockpiling emergency supplies and becoming fully prepared, without breaking the bank! Survival is expensive. Water, food, medication, and shelter are just the beginning of what a family needs to safely make it through a catastrophic event. How is it possible to prepare for a hurricane or blizzard when it’s already a challenge to keep the bills paid? The Penny-Pinching Preppershows readers how to get ready for the worst-case scenario tomorrow without going broke today.

    Item: 8895

    Author: BERNIE CARR

    Format: Paperback

  • THE PEPPER'S COMPLETE BOOK OF DISASTER READINESS

    This guide provides a complete step-by-step plan for the entire family to prepare for, survive, and thrive after a catastrophic collapse. Hurricanes, tornadoes, fires, floods, earthquakes: Disaster can strike suddenly, leaving a wake of chaos much too big for emergency responders to handle. The action plan presented in The Prepper’s Complete Book of Disaster Readiness is the key to riding out the aftermath of a crisis when the power grid is down, supplies are running short, and anarchy is the rule of the day.

    With detailed information on storing food, securing and strengthening a house, drafting emergency contingency plans, preparing children, packing bug-out bags, and even performing minor surgeries

    Item: 8899

    Author: JIM COBB

    Format: Paperback

  • THE PREPPER'S POCKET GUIDE

    This guide contains 101 easy things you can do to ready your home for a disaster. The simple yet smart projects ensure that any household is prepared for that inevitable day when disaster strikes. From California earthquakes and Rocky Mountain wildfires to Midwest floods and Atlantic hurricanes, millions of people face life-threatening emergencies each year. This handy and helpful book shows readers how easy it is to prepare their home and family for any disaster. By breaking down the many facets of prepping into straightforward steps, this book transforms a seemingly daunting task into easy-to-do, manageable projects. Author Bernie Carr’s unique “survivalist lite” approach requires readers to dedicate little time, money, or space, but provides a big payoff: being fully prepared and self-sufficient.

    Item: 8894

    Author: BERNIE CARRR

    Format: Paperback

  • WILD FERMENTATION

    Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

    Item: 2798

    Author: Sandor Ellix Katz

    Format: Paperback

  • WILD FERMENTATION, REVISED

    Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. This updated and revised edition, now with full-color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes and updates and refines original recipes, reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike.

    Item: 8036

    Author: Sandor Ellix Katz

    Format: Paperback

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