• THE FARMERS MARKET COOKBOOK: THE ULTIMATE GUIDE TO ENJOYING FRESH, LOCAL, SEASONAL PRODUCE

    With detailed produce descriptions, storage tips, and preparation techniques, The Farmers Market Cookbook features more than 200 simple and delicious recipes ranging from traditional favorites to innovative creations. The Farmers Market Cookbook will help you engage your powers of creativity, learning, and experimentation – it’s the answer to every locavore’s perennial question…”What do I do with this?”

    Item: 7938

    Author: Julia Shanks & Brett Grohsgal

    Format: Paperback

  • THE FARMER'S WIFE HARVEST COOKBOOK

    The Farmer’s Wife Harvest Cookbook includes more than 300 recipes for feeding folks — and in some cases, a lot of folks — during the harvest months. Some of the recipes will help you put together a simple, informal hot meal for friends and family; others will help you figure out what to do with your own garden and farmer’s market bounty; and still others will help you solve the riddle of what to bring along to, or even cook over an open flame. All recipes first appeared on the pages of The Farmer’s Wife magazine and have been updated for use in modern kitchens.

    Item: 4794

    Author: Lela Nargi

    Format:

  • THE FARMETTE COOKBOOK

    Highlighting farmhouse skills (such as butter- and cheesemaking) and the use of local, wholesome ingredients, McDonnell invites us into her kitchen and her world, through stories and recipes, for a taste of the Irish countryside.

    Item: 7930

    Author: Imen McDonnell

    Format: Hardcover

  • THE FAT KITCHEN

    Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture (from the flakiest lard piecrust to the crispiest fried chicken) and define the flavor of a dish (like authentic clam chowder with salt pork or duck fat French fries).

    Item: 9101

    Author: Andrea Chesman

    Format: Paperback

  • THE FEAST NEARBY

    Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan.

    There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day -- all on $40 a week.

    With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk and instant orange drinks as part of its “low-cost” food budget program.

    Through local eating, Mather forges connections with the farmers, vendors and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be.

    The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly 100 seasonal recipes that are inspiring, enticing and economical -- cooking goals that don’t always overlap -- such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars.

    Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking -- and eating -- well.

    Robin is the senior associate editor of Mother Earth News.

    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 and products to readers. For more than 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.

    Item: 5451

    Author: Robin Mather

    Format: Hardcover

  • THE FRESH HONEY COOKBOOK

    These 84 recipes celebrate the luscious flavors of honey. Each of 12 chapters focuses on a month of the year and a specific honey varietal (such as tupelo, orange blossom, sourwood or sage) and offers a complete seasonal menu showcasing that varietal. In November, you might choose cranberry honey and serve a meal of Candy Roaster Squash Soup, Endive with Pomegranate Seeds and Shaved Parmesan, Turkey Roulade in Puffed Pastry with Cranberry Chutney, Baked Acorn Squash, Elsie's Cranberry Pie, and Hot Mulled Cider. Or in April, you might choose avocado honey and serve Guacamole, Borscht with Crème Fraîche, Avocado and Mango Salad, Rack of Lamb with a Coffee and Honey Crust, Glazed Baby Carrots, Rhubarb Cream, and Southern Iced Tea. The featured varietals are always optional; any kind of honey can be used.

    Item: 6991

    Author: Laurey Masterton

    Format: Paperback

  • THE FRUGAL COOK

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $22.95 AVAILABLE ONLY WHILE SUPPLIES LAST!

    The lost art of thrift is rediscovered in this cookbook through a wealth of fantastic recipes, from budget breakfasts — Spring Vegetable Frittata or French Toast with Polish Cherries — to easy midweek suppers, such as Thai Beef Salad or Linguine with Stilton and Onion. In a time when about a third of all the food purchased is thrown out, this book is ideal for anyone who is eager to cut out waste and make the most of everything bought.

    With a full glossary of ingredients and ideas for how to use them, as well as a myriad of thrifty tips that promise to transform even the sorriest leftover into an inventive and tasty meal, this is a kitchen manual that no home can afford to be without.

    Item: 4891

    Author: Fiona Beckett

    Format: Paperback

  • THE FRUIT FORAGER'S COMPANION

    The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Seasoned chef, gardener, and forager Sara Bir primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish.

    Item: 8926

    Author: SARA BIR

    Format: Paperback

  • THE HAMPTONS AND LONG ISLAND HOMEGROWN COOKBOOK

    CLEARANCE $16.50

    As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.

    Item: 6090

    Author: Leeann Lavin

    Format: Hardcover

  • 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 HARVEST BAKER

    Let them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.

    Item: 8394

    Author: KEN HAEDRICH

    Format: Paperback

  • THE HEALING KITCHEN

    Discover radiant health and promote longevity through the use of healing herbs. Choose from more than 140 tasty recipes that boost the nutritional benefits of everyday foods.

    Nourishing plants can have a profound effect on our health when incorporated into the foods we eat. By bringing herbs such as dandelion, purslane, sumac, and calendula into the kitchen (rather than limiting them to medicines or remedies), we can enjoy their flavors and reap their benefits.

    Item: 9138

    Author: Holly Bellebuono

    Format: Hardcover

  • THE HEALTHY SLOW COOKER, SECOND EDITION

    Judith Finlayson takes all this conflicting information and balances it with a common sense approach that can be customized according to individual needs. All the recipes she provides are deliciously nutrient-dense and take a balanced approach capable of meeting a wide variety of needs. In short, this book serves up an unbeatable combination of appetizing, healthy meals prepared in a slow cooker.

    Item: 7179

    Author: Judith Finlayson

    Format: Paperback

  • THE JOY OF KEEPING A ROOT CELLAR, 2ND EDITION

    Root cellaring isn’t just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Jennifer Megyesi and Geoff Hansen show how to make them part of every reader’s life.

    Item: 8925

    Author: JENNIFER MEGYESI

    Format: Paperback

  • THE KITCHEN ECOSYSTEM

    Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients–from asparagus to fish to zucchini–used at each stage of its “life cycle”: fresh, preserved and in a main dish.

    Seasoned cooks know that the secret to great meals is this: The more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem.

    For the farmers market regular as well as the bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually save time when it comes to putting together dinner.

    Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.

    Item: 7622

    Author: Eugenia Bone

    Format: Paperback

  • THE KITCHEN PANTRY COOKBOOK

    With The Kitchen Pantry Cookbook you can create your own staples-fresh, delicious and just the way you like them. Chef Erin Coopey shows you more than 90 recipes and variations to personalize your pantry. You'll never go back to the bottles.

    Item: 6859

    Author: Erin Coopey

    Format: Paperback

  • THE MAGICAL SLOW COOKER

    Delicious home-cooked meals your family will love with almost no prep time—it’s positively magical!

    Grab your wand (or ladle) and get ready to whip up the healthiest, easiest-to-make food you’ll ever eat. Full of wholesome ingredients and flavors you have to taste to believe, these meals are faster than the drive-thru and much cheaper too! You won’t be able to resist.

    • Raisin Bread French Toast Casserole
    • Country Scalloped Potatoes
    • Pork Carnitas
    • Pot Roast Dips with Horseradish Cream Sauce
    • Pumpkin Flan

    With dozens of fantastic recipes for breakfasts, dinners, appetizers and dessert, this cookbook is perfect for busy families.

    Experience the magic of your slow cooker every day of the week!

    Item: 7655

    Author: Sarah Olson

    Format: Paperback

  • THE NAKED COOKBOOK

    In this book The Naked Cookbook, author Tess Ward shares her personal prescription for renewal: a collection of deliciously simple yet flavorful recipes composed of the most nutrient-rich and simple foods. This is not a deprivation diet but an achievable lifestyle where food is enjoyed and celebrated in its purest form. Lamb Meatballs with Rhubarb Sauce, Smoked Tofu Panzanella with Figs, Hot and Spicy Seafood Soup with Crispy Shallots, Soba Noodle Salad with Cucumber and Mango – these delicious dishes support and fuel the body while encouraging optimal health.

    Item: 8159

    Author: Tess Ward

    Format: Herbal Supplements

  • THE NEW FAST FOOD

    Discover how you can make delicious meals in minutes using just one pot. Let Jill Nussinow show you how easy and safe it is to make flavorful, healthy plant-based meals with vegetables, grains, beans and other legumes, and fruit. With a pressure cooker, you can save time and money, lock in flavor and nutrition, decrease your energy costs and avoid a messy kitchen - with only one pot to clean! Nussinow will show you how you can cut cooking time in half (or more!) compared to conventional stove top cooking. In The New Fast Food, you'll learn how to choose and use a pressure cooker, with timing charts for your favorite plant foods. You'll also find more than 100 recipes for everything from breakfast to dessert. Most of the recipes are gluten-free and all are vegan. The New Fast Food offers fast, colorful and tasty dishes such as: Orange Glazed Broccoli with Carrots and Kale, Mashed Maple Winter Squash With Cinnamon, Lemony Lentil and Potato Chowder, Smoky Sweet Potato and Black Bean Chili, and Coconut Almond Risotto.

    Item: 6852

    Author: Jill Nussinow

    Format: Paperback

  • THE OCCIDENTAL ARTS AND ECOLOGY CENTER COOKBOOK

    Food brings us together … as families and as communities. So there is no better place to begin creating a healthier and sustainable community than around a shared table.

    The Occidental Arts and Ecology Center Cookbook is a beautifully illustrated collection of 200 unique and delicious vegetarian recipes from the renowned California-based farm, educational retreat center and eco-think tank.

    The center has a passionate ethos about eating seasonally, and this book shows readers how to cook based on what is available in the garden. This unique cookbook incorporates ingredients from all seasons, including weeds, flowers, herbs, nuts, fruits, mushrooms and other forages. The recipes also include the quantities and measurements necessary to cook for a crowd, making each dish perfect to cook at home or share at parties, potlucks and community events.

    With sample seasonal menus to inspire cooks throughout the year, the cookbook offers a wide range of recipes such as: Carrot and Chamomile Soup, Summer Squash Ribbons with Purple Shiso, Roasted Asparagus and Nettle Risotto with Pea Tendrils, and Pepita-Encrusted Squash Blossoms Stuffed with Goat Cheese and Mint. There are cold vegetable plates for warm summer picnics, and readers will learn how to create delicious salad dressing recipes for garden-fresh greens, including Loquat Ginger, Golden Tomato Cumin, and Preserved Lemon Brine. There are comfort foods like pots of savory Biodiversity Beans and Winter Sourdough Pizza, and warming snacks like Toasted Hazelnuts with Thyme. Readers can top a plate of veggie sides with a generous dollop of one of the center’s famous sauces and pestos, and learn how to infuse their own Honey Syrups for homemade cocktails. Last but not least, there’s delicious standout desserts like Fresh Fruit Fools, a Dark Roast Winter Squash Tart with Hazelnut Crust, or the Cardamom-Rose-Plum Bars.

    This informative cookbook will help gardeners seeking new ways to cook with their vegetables, farmers market shoppers looking to expand their repertoire, home cooks who want to cook healthy for their family or host a big dinner party, chefs in search of inspired recipes using weeds and perennial fruits and vegetables, and community-based organizations who cook for crowds on a regular basis.

    Item: 7702

    Author: THE OAEC Collective

    Format: Hardcover

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