When food writer Diana Henry had a change of appetite, craving a diet with less meat and heavy food, and more vegetable-, fish- and grain-based dishes, these are these dishes she served up. Often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia, these recipes are nothing less than fabulous. This lighter, fresher way of eating was inspired by Henry's curiosity about what "healthy eating" really means … and requests from both readers and friends for recipes that are "good for you." From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, goodness and color. Peppering the recipes is Henry's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.

    Item: 7304

    Author: Diana Henry

    Format: Hardcover


    Focusing on ingredients rather than finished dishes, Maximus Thaler of The Gleaners’ Kitchen offers a choose-your-own primer for preparing tasty, nutritious meals without dogma or shopping lists.

    Item: 7439

    Author: M. Thaler, D. Safferstein

    Format: Paperback


    Offering grass-roots practical advice on how to shop, garden, run a household, preserve and cook food, and more. The book is organized in monthly installments according to season, and the author invites readers into her own home, garden, and kitchen to consider concrete tools for change.

    Item: 5552

    Author: Harriet Fasenfest

    Format: Paperback



    Once we could fill our grocery carts with cheap and plentiful food, but not anymore. Cheap food has gone the way of cheap oil. Climate change is already reducing crop yields worldwide. The cost of flying in food from far away and shipping it across the country in refrigerated trucks is rapidly becoming unviable. Cars and cows increasingly devour grain harvests, sending prices skyrocketing. More Americans than ever before require food stamps and food pantries just to get by, and a worldwide food crisis is unfolding, overseas and in our kitchens.

    We can keep hunger from stalking our families, but doing so will require a fundamental shift in our approach to field and table. A Nation of Farmers examines the limits and dangers of the globalized food system and shows how returning to the basics is our best hope. The book includes in-depth guidelines for:

    • Creating resilient local food systems
    • Growing, cooking, and eating sustainably and naturally
    • Becoming part of the solution to the food crisis

    The book argues that we need to make self-provisioning, once the most ordinary of human activities, central to our lives. The results will be better food, better health, better security, and freedom from corporations that don’t have our interests at heart.

    This is critical reading for anyone who eats and cares about high-quality food.

    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 its readers. For nearly 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: 4166

    Author: Sharon Astyk

    Format: Paperback



    This 163-page book ranks all model year 2003 cars and trucks according to environmental friendliness. Shoppers can compare cars, vans, pickups and SUVs.

    Item: 1744

    Author: John DeCico & James Kliesch

    Format: Paperback


    CLEARANCE $16.49

    Hear David Blume extol the virtues of ethanol fuel in this two hour lecture, originally given to the Green Party of Nevada City, Calif. In this video, you'll learn the history of gasoline and how ethanol fuel has been attacked by the oil industry.

    Item: 3623

    Author: David Blume

    Format: Other/miscellaneous products


    In this age of climate change, killer germs and obesity, it's easy to feel as if we've fallen out of sync with the global ecosystem. This ecological anxiety has polarized a new generation of Americans: Many are drawn to natural solutions and organic lifestyles, while others rally around high-tech development and industrial efficiencies. Author Nathanael Johnson argues that both views, when taken to extremes, can be harmful, even deadly.

    Johnson, raised in the crunchy-granola epicenter of Nevada City, Calif., lovingly and rigorously scrutinizes his family's all-natural mindset, a quest that brings him into the worlds of an outlaw midwife, radical doctors, renegade farmers and one hermit forester. Along the way, he uncovers paradoxes at the heart of our ecological condition: Why, even as medicine improves, are we becoming less healthy? Why are more American women dying in childbirth? Why do we grow fatter the more we diet? Why have so many attempts to save the environment backfired?

    All Natural*: *A Skeptic's Quest to Discover if the Natural Approach to Diet, Childbirth, Healing, and the Environment Really Keeps Us Healthier and Happier, the book that resulted from Johnson's explorations, is a sparklingly intelligent, wry and scrupulously reported narrative. Johnson teases fact from faith and offers a rousing and original vision for a middle ground between natural and technological solutions that will assuage frustrated environmentalists, perplexed parents and confused consumers alike.

    Item: 7166

    Author: Nathanael Johnson

    Format: Hardcover


    Alternative Energy Secrets focuses on overlooked fuels. In its pages, you'll find extensive information regarding waste oils and their inexpensive conversion to useful fuels. Also included are plans for a super fast oil collector trailer that picks up 200 gallons in a few minutes and does not form water emulsion like a gear pump will. Author Stephen Chastain describes oil cracking, blending, filtering, testing, and the construction of centrifuges to clean waste oils and make them suitable for use in home heating or as diesel fuel. Also covered is the construction of waste oil burners and heaters, tips on off-grid power generation and converting your car to diesel. This book is a practical how to text containing very unusual material. A must have for alternative energy users!

    Item: 4840

    Author: Stephen D. Chastain

    Format: Paperback


    CLEARANCE $20.74

    In Arctic Voices, world-renowned photographer, writer, and activist Subhankar Banerjee brings together first-person narratives that address issues of climate change, resource war, and human rights

    Item: 6220

    Author: Subhankar Banerjee

    Format: Hardcover


    This book takes us on an original and inspiring adventure around the temperate world, introducing us to the author’s top 80 perennial leafy-green vegetables. We are taken underground gardening in Tokyo, beach gardening in the United Kingdom, and traditional roof gardening in the Norwegian mountains. There are stories of the wild foraging traditions of indigenous people in all continents: from the Sámi people of northern Norway to the Maori of New Zealand, the rich food traditions of the Mediterranean peoples, the high-altitude food plants of the Sherpas in the Himalayas, wild mountain vegetables in Japan and Korea, and the wild aquatic plant that sustained Native American tribes with myriad foodstuffs and other products.

    Around the World in 80 Plants will be of interest to both traditional vegetable and ornamental gardeners, as well as anyone interested in permaculture, forest gardening, foraging, slow food, gourmet cooking and ethnobotany. A thorough description is given of each vegetable, its traditions, stories, cultivation, where to source seed and plants, and how to propagate it. Sprinkled with recipes inspired by local traditional gastronomy, this is a fascinating book, an entertaining adventure and a real milestone in climate-friendly vegetable growing from a pioneering expert on the subject.

    Item: 7547

    Author: Stephen Barstow

    Format: Paperback


    Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery.

    Item: 6846

    Author: William Woys Weaver

    Format: Hardcover


    Asphalt to Ecosystems is a compelling color guidebook for designing and building natural schoolyard environments that enhance childhood learning and play experiences while providing connection with the natural world.

    With this book, author Sharon Gamson Danks broadens our notion of what a well-designed schoolyard should be, taking readers on a journey from traditional, ordinary grassy fields and asphalt, to explore the vibrant and growing movement to "green" school grounds in the United States and around the world. This book documents exciting green schoolyard examples from almost 150 schools in 11 countries, illustrating that a great many things are possible on school grounds when they are envisioned as outdoor classrooms for hands-on learning and play. The book's 500 vivid, color photographs showcase some of the world's most innovative green schoolyards, including: edible gardens with fruit trees, vegetables, chickens, honeybees and outdoor cooking facilities; wildlife habitats with prairie grasses and ponds, or forest and desert ecosystems; schoolyard watershed models, rainwater catchment systems and waste-water treatment wetlands; renewable energy systems that power landscape features or the whole school; waste-as-a-resource projects that give new life to old materials in beautiful ways; K-12 curriculum connections for a wide range of disciplines from science and math to art and social studies; creative play opportunities that diversify school ground recreational options and encourage children to run, hop, skip, jump, balance, slide and twirl, as well as explore the natural world firsthand. The book grounds these examples in a practical framework that illustrates simple landscape design choices that all schools can use to make their schoolyards more comfortable, enjoyable and beautiful, and describes a participatory design process that schools can use to engage their school communities in transforming their own asphalt into ecosystems.

    Item: 7285

    Author: Sharon Gamson Danks

    Format: Paperback


    Small-scale home biodiesel production holds a singular attraction for the do-it-yourself enthusiast. While perhaps it can't save the world, this unique renewable fuel is economical, fun to make, better for the environment, and will help you reduce your dependence on Big Oil. And getting started is easier than you think.

    Backyard Biodiesel is written by two recognized experts in the field of small-scale biofuels. This comprehensive hands-on, practical, DIY guide includes:

    • The basics of small-scale brewing – recipes, strategies and technologies
    • Advanced backyard analytics and troubleshooting
    • Safety considerations and regulatory issues
    • Topping up the tank – how to put your biodiesel to work for you

    Making your own fuel is not only possible, it is rewarding. Designed to be accessible to everyone from readers with no prior technical expertise to alternative energy buffs, Backyard Biodiesel is a must-read for any aspiring brewer, packed with everything you need to get up and running quickly and safely.

    Item: 7551

    Author: Lyle Estill & Bob Armantrout

    Format: Paperback


    With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. Some information is straight out of Corriher's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.

    There is simply no one like Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.

    Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Corriher's “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.

    For years, food editors and writers have kept CookWise, Corriher's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.

    BakeWise does not have just a single source of knowledge; Corriher loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for 25 years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Corriher 's daughter-in-law's mother. Corriher also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

    BakeWise is for everyone. Some will read it for the adventure of problem solving with Corriher. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit.

    Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Corriher's popovers are huge.

    Item: 7761

    Author: Shirley Corriher

    Format: Hardcover


    A growing number of health practitioners (as well as restaurants and celebrities such as Sting, Madonna and Beyoncé) are espousing raw food or "living food" diets as a way to stave off disease, boost energy and lose weight. However, 100% raw diets are difficult to sustain and have come under fire recently for not being nutritionally optimal. Balanced Raw eschews the all-or-nothing approach of other books and contains a 4-phase, 30-day plan for making the raw food lifestyle livable for life. Start your balanced raw lifestyle today!

    Item: 7151

    Author: Tina Leigh

    Format: Paperback


    Part love song to an ancient grain, part elevated instruction on how to grow, cook and consume it, part history and animated story, Beautiful Corn opens our eyes to a food plant that humans have both cultivated and been cultivated by. ---Michael Ableman, farmer, author of From The Good Earth, On Good Land, and Fields Of Plenty

    Corn is the grain of the Americas. In terms of culinary uses, it is amazingly diverse, reflecting the breathtaking variety of the continents and environments from which it evolved. The consummate immigrant, corn is grown extensively on every continent except Antarctica.

    Much more than a simple how-to book, Beautiful Corn weaves together this unique plant's contribution to our culture, its distinctive biology and the practical information needed to grow and enjoy it at home. Market farmer and naturalist Anthony Boutard advocates a return to this traditional, nourishing and beautiful whole grain, in all of its rich diversity.

    Come along on this lyrical and inspiring journey through the seasons, and discover the pure joy of restoring heritage corn varieties to our tables. An unabashed celebration of a much-maligned culinary treasure, Beautiful Corn will forever change the way you view this remarkable plant.

    Anthony Boutard tells a story of corn we haven't heard-not as fuel, or livestock feed, or food product-but as whole food, with the flavor and diversity that comes with thoughtful farming. Part history, part how-to manual (Boutard grows, grinds and cooks corn in all its variations), Beautiful Corn returns the culture, and the cuisine, to our most abundant and mistreated crop.---Dan Barber, Chef / Co-Owner, Blue Hill and Blue Hill at Stone Barns

    In this lyrical love letter to an ancient, fascinating food, Anthony Boutard offers us a rich harvest of history, a primer on growing the best varieties, the close observations of a brilliant, insatiably curious farmer, and some tasty recipes to boot.--Lorna Sass, author of the James Beard Award winning Whole Grains Every Day, Every Way

    Anthony Boutard is a widely recognized advocate in the local food movement, well-known for his efforts in reviving long-lost crops and bringing little-known varieties to market. He and his wife Carol own Ayers Creek Farm, a 144-acre organic market farm in Gaston, Oregon specializing in berries, beans, grains and greens for sale to local restaurants and markets.

    Item: 6483

    Author: Anthony Boutard

    Format: Paperback


    In this book, poultry-expert Kelly Klober explores the world of poultry beyond the chicken. Filled with humorous personal anecdotes and practical advice on feeding, housing, pricing and marketing, this book is a must-read for any lover of poultry, especially the small farmer seeking an alternative to the ubiquitous chicken.

    Item: 7284

    Author: Kelly Klober

    Format: Paperback


    Through a hundred short vignettes accompanied by stunning avian portraits, Bird Brains takes a look at the antics, behaviors, and idiosyncrasies of wild birds from the viewpoint of a professional wildlife biologist and award-winning wildlife photographer. Titlow's engaging stories, complemented by vivid images, provide a fascinating compendium of wild bird lore perfectly suited to the 65-million-plus birders across the United States.

    Item: 7015

    Author: Budd Titlow

    Format: Hardcover


    Get the most out of your grocery shopping with this innovative shopper’s guide and cookbook rolled into one. In Eat Good Food, former chef Sam Mogannam, owner of San Francisco’s popular Bi-Rite Market, guides you through the grocery store one department at a time, and explains how to identify incredible ingredients, decipher labels and terms, build a great pantry, and reconnect with the people and places that feed us.

    Eat Good Food gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring 90 recipes for the dishes that have made Bi-Rite Market’s in-house kitchen a destination for food lovers, combined with Mogannam’s favorite recipes, you’ll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Crème will delight throughout the year.

    No matter where you live or shop, Mogannam provides new insight on ingredients familiar as well unique, including:

    • Why spinach from open bins is better than prepackaged greens
    • What the material used to wrap cheese can tell you about the quality of the cheese itself
    • How to tell where an olive oil is really from … and why it matters
    • What “never ever” programs are, and why you should look for them when buying meat

    With primers on cooking techniques and anecdotes that entertain, enlighten and inspire, Eat Good Food will revolutionize the way you shop and eat.

    Item: 7349

    Author: Sam Mogannam, Dabney Gough

    Format: Hardcover


    What do coffee, IPA beer, dark chocolate and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: We’re much more likely to reach for salty or sweet. However, bitter is finally getting its due, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness.

    In this deep and fascinating exploration of bitter through science, culture, history and 100 deliciously idiosyncratic recipes (like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita), award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.

    Item: 7493

    Author: Jennifer McLagan

    Format: Hardcover

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