Barton Seaver's second, seminal book on seafood cookery, after For Cod and Country, offers more than 150 new mouthwatering recipes, including entrees, salads, appetizers, soups, pastas, stews, sides, and sauces. This emphasis has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices of the sustainability movement. The book is full of helpful advice on buying, choosing, and making the most of your ingredients, and it also includes an essential guide to seafood prep and cooking techniques (a must for all seafood lovers).
In Two Percent Solutions for the Planet, Courtney White profiles 50 innovative practices that soak up carbon dioxide in soils, reduce energy use, sustainably intensify food production and increase water quality. The “two percent” refers to: the amount of new carbon in the soil needed to reap a wide variety of ecological and economic benefits; the percentage of the nation’s population who are farmers and ranchers; and the low financial cost (in terms of gross domestic product) needed to get this work done.
Picture a world where humans exist, like all other living things, in balance. Where there is no separation between 'human' and 'wild'. Unlearn, Rewild boldly envisions such a world, probing deeply into the cultural constraints on our ability to lead truly sustainable lives and offering real, tangible tools to move toward another way of living, seeing and thinking.
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You don't have to journey to a rural paradise to find the farm of the future. It's your neighbor's suburban lawn, the roof of your uptown condominium, or the co-op market garden in the vacant lot down the street. Urban Agriculture is a detailed look at how food is taking root in our cities. It offers inspirational advice and working examples to help you dig in and become more self-sufficient with your own food choices.
Taking the local food movement to its next logical step, this fully-illustrated, design-rich guide presents a cornucopia of proven ideas for:
Urban Agriculture is about shaping a new food system that values people and the planet above profits. Working examples and expert intervies will inspire first-time farmers and green thumbs alike to get growing. Proving that the city of the future will be green and tasty, this book is packed with edible solutions for anyone keen to join the new food revolution.
When you're busy and living a fast-paced lifestyle, it's hard to imagine preparing quick and healthy meals. Weeknight Fresh & Fast is filled with 100 solution-oriented dinner recipes featuring meat, poultry, seafood, and vegetables. When you hear the questions, "What's for dinner tonight?" you now have a healthy and quick answer!
This book offers a road map for cooking and eating healthy meals anytime, no matter what the day brings. Look no farther for tips offering time-saving strategies and ideas for using leftovers. You can cook healthy dinners no matter how much or little time you have!
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In this urgent time, World on the Edge calls out the pivotal environmental issues and how to solve them now. We are in a race between political and natural tipping points. Can we close coal-fired power plants fast enough to save the Greenland ice sheet and avoid catastrophic sea level rise? Can we raise water productivity fast enough to halt the depletion of aquifers and avoid water-driven food shortages? Can we cope with peak water and peak oil at the same time? These are some of the issues Lester R. Brown skillfully distils in World on the Edge. Bringing decades of research and analysis into play, he provides the responses needed to reclaim our future.
This is the story of a man, a cow, and a question: What am I eating?
After realizing he knows more about the television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Stone offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner.
Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more.
Over the course of dozens of nose-to-tail meals, Stone cooks his way through his cow, armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected; like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat (like the tongue and heart). And at the end of each chapter, he shares a recipe.
By examining the food that fuels his life and pondering why we eat the way we do, Stone and his family slowly discover how to live a life more fully, and experience a world of culinary adventures along the way.