Secrets of the Forest: Volume 2 – Calling Up the Flame and Feeding the Spirit will introduce you to the art of creating fire as well as storytelling and ceremony. Part one (“Calling Up the Flame”) covers match use (for young ones), pyre-building, fuel species, fire-making species, bow-drill, hand-drill, fire-saw, and fire-banking. Part two (“Storytelling & Ceremony”) explores the use of stories and ceremony in creating the whole person. Some of this content is borrowed from Native American philosophy and adapted for contemporary application by all ages. Additionally, more than 100 hands-on projects are included.
With a distinctly modern sensibility, chef Alice Hart revamps traditional vegetarian cooking for how we eat today: clean, but never deprived; thoughtful, but not over complex. In Good Veg, she shares 200 recipes that surprise and thrill through contrasts: hot and cool, crisp and soft, spicy yet herbal. These recipes appeal to the basic desires of everyone’s taste buds. Hart also includes options for vegan, low-sugar, gluten-free, and raw diets. Finally: a pioneering, healthy cookbook, full of recipes for giving pleasure.
Anyone can include more local food in their diet at the peak of summer, but what do you do when the tomatoes are done and the first greens of spring are months away? The Winter Harvest Cookbook takes a seasonal approach to eating, even during the coldest months of the year. This fully updated and revised 20th anniversary edition includes more than 200 simple, mouth-watering recipes showcasing fresh produce from the winter garden or local market, rounded out by introductions to unfamiliar ingredients, shopping tips, menu suggestions and resource lists. The author also invites us into her corner of the Pacific Northwest, with vignettes drawn from the region's farming, gardening, and cooking.
Tantalize your tastebuds with an incredible array of soups, salads, sides, sauces, entrees and desserts such as:
With a greatly expanded array of vegetarian and vegan dishes, Winter Harvest Cookbook is a must-have for anyone who wants to enjoy fresh, local and delicious food — any time of the year!
When you read Growing Fruit With a Smile, you cannot resist a feeling that Kurdyumov is teaching some kind of ‘gardening magic’, reveals the ultimate secrets of mastering what people call a ‘green thumb’. And it’s not just because he shows you how to start an orchard without buying a single nursery tree; how to influence the taste of the fruit any way you like; how to grow five-pound pears; how to grow apricots in Zone 2; or how to train trees into stunning shapes without any pruning. There’s more to it. We tend to view growing fruit as hard work full of challenges: sweating to improve the soil, fighting drought and pests, trying to heal sunscald, then figuring out how to do proper pruning etc. And Kurdyumov shows us how to have more fruit with fewer trees, how to achieve amazing results with less effort — and all those color photos of the garlands of fruit show you his approach works! Ultimately you realize that there is nothing magical in that — it’s just that Kurdyumov offers genuine understanding where many other authors limit themselves to cookie-cutter instructions.
Learn how to improve the day-to-day operation as well as the profitability of your farm by raising healthier, more contented animals. Temple Grandin, North America's most influential advocate of humane livestock treatment, shares dozens of methods and detailed plans she has developed for low-stress ways to move livestock on pastures, paddlocks and feedlot pens.
While supplies last.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $12.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
Who needs a chainsaw? Anyone who cuts or uses wood! Learn simple saw maintenance, sharpening secrets and the best ways to use this handy homesteading tool. Regular Price $12.95.
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers and producers of artisanal goods from Nebraska, Iowa, South Dakota and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport you to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
The Great Plains are often maligned as "flyover" country, or perhaps only known as bulk producers of corn, soybeans, beef and pork. But spend any time in these heartland cities or farms and you'll quickly discover a burgeoning "good food" movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephant's eye, but New Prairie Kitchen introduces readers to the phenomenal talent emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
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.
Elizabeth Karmel says, let them eat cake … and steak! In this unique cookbook, she shares more than 100 recipes that scream to be made, paired, and eaten with joy. How about a Cowboy Steak with Whiskey Butter followed by a Whiskey Buttermilk Bundt Cake? Or a Porterhouse for Two with Mother’s Freshly Grated Coconut Cake? Or mix and match yourself. Maybe a Classic Key Lime Cheesecake?
Author Barton Seaver showcases his love of fresh, organic produce, fish, beef and poultry. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes and marinades; and ways to eat smartly and healthily.
Acclaimed designer and stylist Shane Powers presents 20 simple yet arresting projects for bringing natural tranquility to any space. Suited for garden enthusiasts and black thumbs alike, the projects use a range of live and dried plant materials to create colorful dried floral garlands, eye-catching willow wreaths, intriguing water gardens, and timeless succulent landscapes.
Blending history with expert reportage, she traces the disparate threads that have woven corn into the fabric of our diet, politics, economy, science, and cuisine. At the same time she explores its future as a source of energy and the foundation of seemingly limitless green technologies.
Small cities offer many assets for sustainable living not shared by their big city or small town counterparts: population density (and the capacity for more); fertile, nearby farmland available for local agriculture, windmills and solar farms; and manufacturing infrastructure and workforce skill that can be repurposed for the production of renewable-energy technology.
In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control. CookWise is a different kind of cookbook. There are more than 230 outstanding recipes.
If it's time to get food on the table, but too late to hit the grocery store, turn to this collection of fast and easy recipes from blogger Judy Hanneman. She'll help you discover new ways to serve ingredients you already have in your pantry, fridge, or freezer.
The Veggie Queen: Vegetables Get the Royal Treatment is a lighthearted look at vegetables with more than 100 seasonal recipes sure to elevate their status on your plate.
The 20-30 Something Garden Guide gives this busy demographic a fun, nonintimidating introduction to the basics of gardening. These are the folks who want to know where their food comes from, and they’re hip to the importance of good health and the environment.
CLEARANCE ITEM. ONLY WHILE SUPPLIES LAST!
Born into affluence, Mia Stanley is a winsome socialite with a knack for matchmaking. She's also a writer for Godey's Lady's Book magazine, much to the disdain of her family--and their society friends. A proper young lady of her social standing isn't meant to labor in such a way, but Mia has always had a way with words…
When her writing draws her into the world of downtrodden seamen's wives on Philadelphia's docks, Mia uncovers a scheme that puts her in harm's way. But her heart ends up on the line as well…. Has her determination to always make a match driven away the one man whose esteem she covets?