• A GUIDE TO CANNING FREEZING CURING/SMOKING MEAT FISH GAME

    In this 231 page book, you'll find complete pickling method descriptions for meat and fish, a discussion of the pros and cons of home preserving, as well as many tips and shortcuts.

    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 to its readers. For more than 30 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: 1588
  • A TASTE FOR HERBS

    A Taste for Herbs is an herb-seasoning bonanza for the home cook or gourmet foodie. Add pizzazz to your favorite foods and beverages by making your own signature blends, rubs, infusions, and more.

    Let dedicated herb lover Sue Goetz guide you into this exciting, flavor-rich herbal world with more than 100 kitchen-tested recipes that will dazzle the palate!

    Item: 9560
  • ALL NEW SQUARE FOOT GARDENING, 3RD EDITION

    Square foot gardening, the revolutionary method developed by Mel Bartholomew, has helped millions of home gardeners grow more fresh produce in less space with less work.

    With over 150 new photos and illustrations, this updated edition makes it easier than ever for you to achieve nearly foolproof results in virtually any situation!

    Item: 9453
  • ALL THINGS JERKY

    The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky, we find a collection of some of the best tried-and-tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home.

    Item: 9286
  • ALMOST MEATLESS: RECIPES BETTER FOR YOUR HEALTH AND PLANET

    Almost Meatless also presents guidelines for buying poultry, meat, seafood, and other animal products responsibly, to ensure the best quality, flavor, and value. No matter what your reasons are for reducing your meat consumption, you’ll discover versatile cooking solutions that maximize flavor while minimizing your grocery bill.

    Item: 4693
  • ARTISAN CHEESE MAKING AT HOME

    Just a century ago, cheese was still a relatively regional and European phenomenon, and techniques for making cheese were limited by climate, geography, and equipment. But modern technology, along with the recent artisanal renaissance, has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals (milk, starters, coagulants, and salt) and transform them into complex edibles.

    Artisan Cheese Making at Home is the most ambitious and comprehensive guide to making cheese at home, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers, time spent cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than 80 recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products such as Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.

    Item: 9579
  • ARTISAN SOURDOUGH MADE SIMPLE

    With Artisan Sourdough Made Simple, Emilie Raffa removes readers’ fear and proves that baking with sourdough is easy and can fit into even a working parent’s schedule! Any new baker quickly accrues questions, and Raffa has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide others through the science and art of sourdough. With step-by-step master recipe guides, she teaches readers how to create and care for their own starters (plus, they get more than 60 unique recipes to bake a variety of breads that suit their every need).

    Item: 9877
  • ATLANTA CHEF'S TABLE

    With 100 recipes for the home cook from Atlanta's most celebrated eateries and more than 200 full-color photos featuring mouthwatering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for tourists and residents alike.

    Item: 7966
  • BACKYARD FORAGING

    Ideal for first-time foragers, this book features 70 edible weeds, flowers, mushrooms and ornamental plants typically found in urban or suburban neighborhoods.

    Item: 6653
  • BAKING WITH SOURDOUGH E-HANDBOOK

    During the California Gold Rush and later the Yukon Gold Rush, sourdough was so much a part of their diet that the prospectors were known as "sourdoughs." Most of us associate sourdough with this time period, but baking with sourdough is being rediscovered.

    With the help of the e-handbook, you can learn the history of sourdough, how to get a sourdough starter and adapt standard recipes to sourdough. Recipes in this handy guide include:

    • Sourdough Pumpernickel
    • Sourdough Banana Bread
    • Sourdough Brown Biscuits
    • Apple Muffins
    • Blueberry Breakfast Bread
    • Sourdough Poultry Dressing
    • Sourdough Cherry Cobbler



    Once you have a sourdough starter, the possibilities are endless — not to mention delicious! 36 pages.

    Note: This is an e-book. Retrieving the e-book requires you to have an account. When checking out in the shopping cart please log in or register. Do not check out as a guest. Once you have placed your order click on “My Account” in the top right of the page, then click on “Downloads”. You should see your e-book on the following screen. Click to open it and save to your computer. If you need further assistance please contact customer service or call 1-800-234-3368.

     

    Item: 3505
  • BAKING WITH WHOLE GRAINS

    Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.

    Item: 7869
  • BALL COMPLETE BOOK OF HOME PRESERVING

    400 innovative and enticing recipes including everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads. From the experts, the new bible in home preserving.

    Item: 5473
  • BASIC BREAD BAKING E-HANDBOOK

    There’s something so elemental about a good bread. It’s satisfying! It makes you feel well fed. And if it’s a bread you’ve made yourself, you also feel a lovely sense of gratification. In addition, you can make breads you’ll never find in any store or bakery.

    This e-handbook teaches you the basics of making good bread, from Cinnamon Raisin Bread to Monkey Bread. Chapters include:

    • Ingredients That Make the Difference
    • Basic Techniques of Breadmaking
    • Basic Bread Recipes
    • White Breads
    • Wheat and Other Grains
    • Specialty Breads
    • Unleavened Bread



    With the help of this handy resource, you'll be able to make bread you can brag to your friends about! 36 pages.

    Note: This is an e-book. Retrieving the e-book requires you to have an account. When checking out in the shopping cart please log in or register. Do not check out as a guest. Once you have placed your order click on “My Account” in the top right of the page, then click on “Downloads”. You should see your e-book on the following screen. Click to open it and save to your computer. If you need further assistance please contact customer service or call 1-800-234-3368.

     

    Item: 3578
  • BEST OF MOTHER EARTH NEWS SET

    THE BEST OF MOTHER EARTH NEWS WINTER 2017

    The Winter, 2017 edition of The Best of Mother Earth News Collector Series is a double issue, and includes more than 45 articles that cover a range of topics from DIY & building projects to food and cooking, from organic gardening to homesteading & livestock.

    THE BEST OF MOTHER EARTH NEWS WINTER 2015

    The Winter 2015 edition of The Best of Mother Earth News includes more than 25 articles that cover a range of topics from food and cooking to organic gardening, from beekeeping to renewable energy.

    THE BEST OF MOTHER EARTH NEWS WINTER 2014

    This first Best of Mother Earth News edition covers a wide range of topics, including the best articles on organic gardening, renewable energy, self-reliance, do-it-yourself projects, delicious recipes, raising livestock and so much more.

    Item: 8792
  • BEST OF MOTHER EARTH NEWS: COMPLETE SET CD-ROM

    Bumper-to-bumper traffic, huge supermarket warehouses, outrageous utility bills — facts of every day life, right? Wrong! There is a better life. It’s simpler, healthier and more satisfying, and Mother Earth News can help you live it. The Best of Mother Earth News: Original E-book Collection is a set of e-books featuring the best original content from the pages of the magazine.

    Each e-book explores topics ranging from renewable energy advice and practical homesteading solutions to creative natural building methods. Sustainability experts and novices alike will find what they’ve been looking for in this unmatched collection. This comprehensive set includes more than 500 pages of tips, stories and diagrams – for one low price!

    Order today and receive an addition e-book, How to Choose Wind Power for Your Home, Farm or Business, at no additional cost. The complete set includes:

    FREE SHIPPING!

    *PC/Mac requirements: CD-ROM drive, Adobe Acrobat Reader© (available free from Adobe.com.)

    Item: 4006
  • BEYOND CANNING

    In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive.

    Item: 7948
  • BLUE RIBBON BAKING

    This collection of blue ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-tos, and even advice for those interested in entering a food competition.

    Item: 7696
  • BOB'S RED MILL BAKING BOOK

    Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains.

    Item: 6389
  • BREAD SCIENCE

    Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.

    Item: 6416
  • BREAD, WINE, CHOCOLATE

    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

    Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter or sour is deeply personal, combining our individual biological characteristics, personal preferences and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only 30 species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.

    Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations, collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

    Item: 7793

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