• PAWPAW: IN SEARCH OF AMERICA'S FORGOTTEN FRUIT

    In Pawpaw, author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard.

    Item: 7632

    Author: Andrew Moore

    Format: Hardcover

  • PEACE, LOVE AND BARBECUE

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95. AVAILABLE ONLY WHILE SUPPLIES LAST!

    In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine and its intense smoky flavors, its lore and traditions and its wild cast of characters.

    Through conversational anecdotes and personal photographs, readers meet a diverse circle of colleagues and friends. Join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints and right-respectable restaurants."

    Also included are prize-winning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups and down-home sweets that complete any great cookout.

    With its folksy, fun-loving tone and its unique insider's take on a hugely popular and deeply American subject, this volume will appeal to lovers, food mavens and cooks of all stripes.

    About the AuthorsMike Mills is the only barbecue person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas.

    Amy Mills Tunnicliffe is a journalist and publicist. She also conducts training seminars and is a sought-after public speaker.

    Item: 4210

    Author: MIKE MILLS & AMY MILLS

    Format: Paperback

  • PEAS AND THANK YOU

    CLEARANCE $9.66 Peas and Thank You is a collection of recipes and stories from a mainstream family eating a not-so-mainstream diet. It's filled with healthy and delicious versions of foods we've all grown up enjoying, but with a Mama Pea twist-no meat, lots of fresh ingredients and plenty of nutrition for growing Peas. From wholesome breakfasts to mouthwatering desserts, there's plenty here to satisfy the pickiest Peas in your life.

    Item: 6749

    Author: Sarah Matheny

    Format: Paperback

  • PEOPLE BEFORE PROFIT

    In an era of corporate greed, Bob Moore’s philosophy of putting people before profit is a shining example of what’s right about America. Instead of selling out to numerous bidders who would have made him a very wealthy man, the founder of Bob’s Red Mill Natural Foods gave the $100 million company to his employees.

    Bob Moore’s gift on February 15, 2010 (his 81st birthday) gave hope to an American workforce rocked by a decade of CEOs behaving badly. The national media heralded the announcement as the “feel good story of the recession.” It was an example of a return to ethics in the workplace, but as the legions of fans of Bob’s whole grain natural products would argue, ethics and a sense of corporate responsibility didn’t “return” to Bob’s Red Mill, they never left.

    Most 60-year-old men who saw their business destroyed in an arson fire might have quit or faded away into retirement. Not Bob. After his wooden flour mill burned to the ground in 1988, he considered the 17 employees who counted on him for their livelihood, and started over. He rebuilt, and flourished. He grew the company to become the nation’s leading manufacturer of whole grain natural foods.

    Bob’s is an amazing story of overcoming challenges and making great comebacks. His wife, Charlee, was the inspiration to feed the family healthy natural foods, but it was a divine appointment with a random library book titled John Goffe’s Mill that began Bob’s love affair with the ancient art of milling, using stone wheels to slowly grind grains into nutritious whole wheat flours, cereals, and mixes. His unconventional thinking and passion for healthy living is an inspirational story for readers of all ages.

    Item: 6044

    Author: Ken Koopman

    Format: Paperback

  • PICKLED

    Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!
    Item: 7126

    Author: Kelly Carrolata

    Format: Paperback

  • PIE

    Pie shows you how to master the art of pastry-making and how to transform even the most frugal filling into a luxurious meal.

    Item: 6957

    Author: Angela Boggiano

    Format: Paperback

  • PIES AND TARTS WITH HEART

    Popular blogger Dynise Balcavage shares her straightforward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S'more Pie-and everything in between-these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.

    Item: 6835

    Author: Dynise Balcavage

    Format: Paperback

  • PLANET BARBECUE!

    Planet Barbecue will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. The most ambitious undertaking yet by Steven Raichlen, the book is an unprecedented marriage of food and culture. Raichlen, America’s best-selling, award-winning grill expert (there are more than 4 million copies of his Barbecue! Bible books in print) visited 60 countries for this work, collecting 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.

    Here, for example, is how the world does pork: In the Puerto Rican countryside, cooks make Lechon Asado — they stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatinate region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish— Raichlen says, "Everything tastes better grilled."

    In addition to the recipes, the book features full-color photographs throughout, and it showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charentes region of France, Éclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

    Item: 8258

    Author: Steven Raichlen

    Format: Paperback

  • PLANTS WITH BENEFITS

    Garden expert and plant detective Helen Yoest takes us on a romp through history, lore and ethnobotany to find out how 50 of these plants got their "hot" reputation - and what modern science has to say about it. Discover which common garden plants and favorite edibles have that "something extra," and why.

    Item: 7114

    Author: Helen Yoest

    Format: Hardcover

  • PLENTY: VIBRANT VEGETABLE RECIPES FROM LONDON'S OTTOLENGHI

    Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

    Item: 7194

    Author: Yotam Ottolenghi

    Format: Hardcover

  • PRACTICAL PROJECTS FOR SELF-SUFFICIENCY

    Have you ever wanted to build your own chicken coop, cider press or herb-drying rack? How about a clever two-bin composter, horse-blanket washing machine or genuine Langstroth beehive? In Practical Projects for Self-Sufficiency, you'll find these projects and a couple dozen more to help you develop and grow your self-reliant lifestyle. Most self-sufficiency books give you pages of words and a couple of small drawings for an explanation, but this book shows you exactly how to do things, employing beautiful photos and complete plans. The projects are organized into four categories: Food Prep & Preservation, Homestead, Garden and Animals. Among the projects are a simple brooder box for chicks, a jumbo cold frame, a basic loom, a large-capacity soil sifter, fencing, trellises and even a solar oven. So, whether you're a longtime do-it-yourselfer looking to complete your skill set or a newcomer taking your first step toward sustainability, Practical Projects for Self-Sufficiency is the book to get you there.

    Item: 7400

    Author: Chris Peterson

    Format: Paperback

  • PRESERVATION SOCIETY HOME PRESERVES

    These are not your grandmother’s preserves, but we’re certain she would approve!

    Preservation Society is a very particular preserves company. And while its founder, Camilla Wynne, may not always make pristine preserves from organic heirloom produce, she does make things filled with imagination and heart.

    Wynne’s mandate at Preservation Society is to use as much local produce as possible. It may seem like a nice idea to make the perfect strawberry jam, but that’s not what she does, nor is it the type of recipe you’ll find in this book. Instead, her recipes are amusing, creative and simply mouthwatering.

    She has worked with some of the top chefs, and this experience is reflected in her recipes. They don’t use complicated techniques or hard-to-find ingredients, but with a combination of classic ideas and surprise twists, they manage to be utterly unique creations. Besides the sumptuous jams, jellies and marmalades, you’ll also find recipes for syrups, marinades, chutneys and conserves, as well as 18 recipes that use the original preserves.

    Whether you’re a beginner or a seasoned pro, you’ll be comfortable making these recipes, which feature reliable, easy-to-follow, up-to-date preserving instructions and information.

    Item: 7626

    Author: Camilla Wayne

    Format: Paperback

  • PRESERVING BY THE PINT

    Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches because most "vintage" recipes are written to feed a large family, or to use up a farm-size crop. Increasingly, however, she found that smaller batches suited her life better. Working with a quart, pound, pint or bunch of produce (and not a bushel) allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.

    Preserving by the Pint is meant to be a guide for saving smaller batches from farmers markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies and pickles are speedy, too: Some take under an hour, leaving you more time to plan your next batch.

    Item: 7145

    Author: Marisa McClellan

    Format: Hardcover

  • PRESERVING EVERYTHING

    How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers (both newbies and old hands) in every sort of preservation technique imaginable.

    Item: 7600

    Author: Leda Meredith

    Format: Paperback

  • PROJECT SMOKE

    Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Steven Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. The book includes recipes for 100 enticing, succulent, boldly flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken … even Smoked Chocolate Bread Pudding.

    Illustrated throughout with full-color photographs, this book inspires hunger at every glance and satisfies with every recipe tried.

    Item: 7970

    Author: Steven Raichlen

    Format: Paperback

  • PROTEIN NINJA

    Protein Ninja's everything-you-need-to-know rundown on plant-based protein sources (and its chapters like Stealthy Protein Pancakes, Waffles, Scrambles, and Much, Much More; Super Toast: Savory or Sweet; and Better Than Ever Burger Bowls), will soon have you sneaking plant-based protein into your breakfasts, dinners, and everything in between.

    Item: 7959

    Author: Terry Hope Romero

    Format: Paperback

  • PSILOCYBIN MUSHROOMS OF THE WORLD

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $32.50. AVAILABLE ONLY WHILE SUPPLIES LAST!

    From the author of Growing Gourmet and Medicinal Mushrooms comes the only identification guide exclusively devoted to the world's psilocybin-containing mushrooms. Detailed descriptions and color photographs for over 100 species are provided, as well as an exploration of their long-standing (and often religious) use by ancient peoples and their continued significance to modern-day culture. Some of the species included have just been discovered in the past year or two, and still others have never before been photographed in their natural habitats.

    Item: 5971

    Author: Paul Stamets

    Format: Paperback

  • PURE FOOD

    A busy mother of three who was frustrated with trying to find healthy, organic snacks for her children, Veronica Bosgraaf decided to make one herself, the Pure Bar. Now nationally available and widely beloved, the bar kick started a nutrition overhaul in Bosgraaf’s home. Clean foods and a new, simple way of cooking and eating replaced anything overly processed and loaded with sugar.

    Organized by month to take advantage of seasonal produce, Pure Food shares Bosgraaf’s easy vegetarian recipes, many of which are vegan and gluten-free, too:

    • January: Lemon Ricotta Pancakes, Winter Garlic and Vegetable Stew, Chocolate Rice Pudding
    • April: Asparagus with Turmeric-Spiced Almonds, Egg Noodles with Wild Mushrooms and Spring Greens, Roasted Cauliflower with Quinoa and Cashews.
    • July: Watermelon Mint Salad, Grilled Garlic and Summer Squash Skewers with Chimichurri, The Perfect Veggie Burger.
    • November: Caramelized Pear Muffins, Parsnip and Thyme Cream Soup, Wild Rice and Pecan Stuffing.
    With 18 color photographs and tips for “cleaning” your kitchen and lifestyle—from drying your own herbs to getting rid of chemical cleaners—Pure Food shows the simple steps you can take to make your cooking and living more healthful.

    Item: 7628

    Author: Veronica Bosgraaf

    Format: Paperback

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