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This wonderful collection of recipes will appeal to both novices and veterans of the raw food lifestyle -- they are imaginative, feature easy-to-follow instructions and are incredibly delicious.
Author: Douglas McNish
This graphically rich guide provides inspiration and advice to aspiring growers through photographs of successful rooftop farms and gardens, as well as interviews with industry professionals. Easy-to-use checklists and a decision tree are included to help gauge the viability of each unique rooftop opportunity.
Author: Lauren Mandel
Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food security. Leaf crops produce more nutrients per square foot of growing space and per day of growing season than any other crops, especially vitamins and minerals commonly lacking in the North American diet. As hardy as they are versatile, these beautiful leafy vegetables range from the familiar to the exotic. Some part of this largely untapped food resource can thrive in almost any situation.
Eat Your Greens provides complete instructions for incorporating these nutritional powerhouses into any kitchen garden. This innovative guide shows how:
Beginning with a comprehensive overview of modern commercial agriculture, and rounded out by a selection of advanced techniques to maximize, preserve and prepare your harvest, Eat Your Greens is an invaluable addition to the library of any gardening enthusiast.
Author: David Kennedy
Author: Joe Yonan
Eat Your Yard! has information on 35 edible plants that offer the best of both landscape and culinary uses. Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook, and preserve.
Author Nan K. Chase shares her first-hand experience with gardening, which lends the reader landscaping ideas as well as special culinary uses for fruit trees, including the crabapple and quince, nut trees, such as the chestnut and almond, and covering herbs and vines like the bay, grape, lavender, mint, and thyme. She instructs how to harvest pawpaw, persimmon, and other wildflowers for your meal as well as figs, kumquats, olives and other favorites.
Author: Nan K. Chase
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North America is under attack by a wide range of invasive animals. Black spiny-tailed iguanas in Florida, Asian carp in Missouri and Virginia, nutria in Louisiana, European green crabs in Connecticut, and other alien species throughout the United States are devouring our native plants and animals, pushing many to the brink of extinction. Jackson Landers has a unique solution to the problem: Eat them! In this adventurous narrative, Landers describes his quest to hunt 12 invasive animal species and turn them into delicious meals, showing how anyone can feed a family while enjoying the thrill of the hunt and helping to protect and conserve the natural environment.
Author: Jackson Landers
Award-winning journalist Michelle Dammon Loyalka follows the trials and triumphs of eight such migrants—including a vegetable vendor, an itinerant knife sharpener, a free-spirited recycler, and a cash-strapped mother—offering an inside look at the pain, self-sacrifice, and uncertainty underlying China’s dramatic national transformation.
Author: Michelle Loyalka
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In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.
With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.
Author: Janet Fletcher
No survival pantry is complete without this book. Eating on the Run will equip you with a working knowledge of dozens of readily harvestable plants, grasses, nuts and berries that require little, if any, preparation. You will learn how to distinguish safe plants from toxic varieties, which parts of the plant are edible, and when and where you’re likely to find abundant supplies each season. Plus, the author shares delicious ways to enjoy the plants while on the move. There are some 2,000 edible plants recorded, most of which are not cultivated as crops. Growing wild, these little-appreciated but healthful and palatable plants can feed you well in the wilderness at every time of the year, even in the dead of winter.
Author: Fred Demara
Author: Jo Robinson
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EatingWell 500-Calorie Dinners takes the guesswork out of healthy cooking by providing delicious, easy recipes and menus for dinners that come in at about 500 calories, an amount experts say will help most people lose weight without feeling deprived. Once you try the meals in this book you'll be amazed at how well you can eat for 500 calories. One night you'll have a steak sandwich with grilled peppers and a garlicky aioli served along with roasted red potatoes and a green salad with a tangy vinaigrette, the next night braised chicken in a paprika-spiked sauce over egg noodles with snap peas tossed with a creamy tarragon dressing. Want a glass of wine with dinner or a dessert to end the evening? We've included those in our menus too. Try pork chops with an orange and fennel salad along with a side of quinoa and a dish of strawberry frozen yogurt.
And this book will help you to do more than just trim your waistline -- it will help you to improve your heart health and reduce your risk for diabetes too. It provides solid advice from EatingWell Magazine's nutrition experts on what foods should be included in any healthful diet, how to figure out how many calories you need, how to determine appropriate serving sizes and estimate calories (without carting around a kitchen scale everywhere you go) and how to lose weight while still feeling satisfied.
In this book, you'll also find:
Author: Jessie Price
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EatingWell's Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. The book also includes tips on how to freeze and preserve bumper crops; techniques for roasting peppers, peeling mangoes, and other ways to preserve your farm finds; profiles of local farmers; tips on planting your own kitchen garden, and more.
Author: Jessie Price
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