Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on travel narratives and historical accounts, as well as his own family’s history as spice traders and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade.
After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker’s Against All Grain Celebrations, a collection of recipes and menus for 12 special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Walker includes all of the classics. There’s a full Thanksgiving spread (complete with turkey and stuffing, creamy green bean casserole, and pies) and menus for Christmas dinner. A New Year’s Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Danielle Walker has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies or cooking for a crowd of regular grain-eaters.
In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir-the taste of the place-that makes this desert so delicious.
Internationally known food historian William Woys Weaver presents a richly photographed gastronomical journey into the heart of Pennsylvania Dutch food traditions, with more than 100 heritage recipes and the colorful stories behind them – including Shoofly Cake, New Year’s Pretzels, and the original Snickerdoodles. Dutch Treats explores the vast diversity of authentic baked goods, festive breads, and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).
Don’t toss those leftovers or pitch your beet greens! Eat It Up! Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday’s roast, even the last lick of jam in the jar are put to good, tasty use.
Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balance, and mindful living.
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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.
As we dig, drill, and excavate to unearth the planet's mineral bounty, the resources we exploit from ores, veins, seams, and wells are gradually becoming exhausted. Mineral treasures that took millions, or even billions, of years to form are now being squandered in just centuries … or sometimes just decades.
Will there come a time when we actually run out of minerals? Debates already soar over how we are going to obtain energy without oil, coal, and gas. But what about the other mineral losses we face? Without metals, and semiconductors, how are we going to keep our industrial system running? Without mineral fertilizers and fuels, how are we going to produce the food we need?
Ugo Bardi delivers a sweeping history of the mining industry, starting with its humble beginning when our early ancestors started digging underground to find the stones they needed for their tools. He traces the links between mineral riches and empires, wars, and civilizations, and shows how mining in its various forms came to be one of the largest global industries. He also illustrates how the gigantic mining machine is now starting to show signs of difficulties.
The easy mineral resources, the least expensive to extract and process, have been mostly exploited and depleted. There are plenty of minerals left to extract, but at higher costs and with increasing difficulties. The effects of depletion take different forms and one may be the economic crisis that is gripping the world system. And depletion is not the only problem. Mining has a dark side (pollution) that takes many forms and delivers many consequences, including climate change.
The world we have been accustomed to, so far, was based on cheap mineral resources and on the ability of the ecosystem to absorb pollution without generating damage to human beings. Both conditions are rapidly disappearing. Having thoroughly plundered planet Earth, we are entering a new world.
Bardi draws upon the world's leading minerals experts to offer a compelling glimpse into that new world ahead.
The Mushroom Hut @ Fox Farms is a small-scale diversified working and teaching farm. They are a registered nursery, licensed seed dealer, grain dealer, and dairy goat farm. This book includes recipes and information regarding their workshops, from simple-cheese making, tapping maple trees using sumac spiles, making flower essence jellies, growing hops and bloody butcher corn, and much more.
With Food: Vegetarian Home Cooking, Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone-including carnivores. his is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And McCartney's unique bold and beautifully illuminated images are as irresistible as her food.
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If you are interested in reforming America’s food system, we highly recommend this new guide. Informed input from concerned citizens is the only thing that will counter the powerful vested interests and bring us a fresh food/farm policy that serves public health, job creation, land stewardship and even national security.
Every five years, the U.S. Congress passes complex legislation called the Farm Bill. Primarily accountable for setting the budgets and work plans for the U.S. Department of Agriculture, the Farm Bill is the essential economic and policy engine that drives our food and farming system and provides nutritional assistance to tens of millions of Americans—many of them children. In recent years, more and more citizens are realizing just how much is at stake in this political chess game.
Originally published in 2007, Food Fight is Daniel Imhoff's highly acclaimed primer on the complex issues contained within the Farm Bill. Now in an updated and expanded edition, Imhoff looks at this important issue. Food Fight offers a critical resource that can help concerned citizens deconstruct this challenging bill, organize in their communities and press their elected representatives to serve the public good, rather than vested interests.
The Guide explains:
If you eat, pay taxes, and care about the health of our citizenry, the fate of family farmers or our country’s food security, this book is for you.
Includes a foreword by Michael Pollan.
In Food from the Radical Center, Gary Nabhan tells the stories of diverse communities who are getting their hands dirty and bringing back North America's unique fare: bison, sturgeon, camas lilies, ancient grains, turkeys, and more. These efforts have united people in game-changing collaborations: folks from the left and right, from rural and urban communities, with faith-based and science-based backgrounds. Their successes are extraordinary by any measure, whether economic, ecological, or social. The restoration of land and rare species has provided, dollar for dollar, one of the best returns on investment of any conservation initiative.
Simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more.
Ann Lovejoy exuberantly consolidates her gardening and cooking expertise into a year-round feast of fruits, vegetables, and herbs, complete with color photographs. Her simple, uncluttered recipes emphasize bright flavors and a creativity centered on an abundance of fresh produce, from the familiar to the more exotic.
From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting or drying wood for the next fire, this book encompasses a wide range of useful topics for home and artisan bakers. Leading baker and instructor Richard Miscovich offers a new take on traditional techniques for professional bakers, but presents his ideas simply enough to inspire nonprofessional baking enthusiasts as well.
There's no feeling quite like cooking with homegrown carrots or grabbing a fresh handful of cilantro from your own yard. Well, unless you're growing fruits, vegetables or grains for brewing, that is. Gardening for the Homebrewer is an introduction to the wide variety of plants that you can use for fermentations or infusions. Learn how to tell if your yard is a perfect site for barley or whether it's better suited to a fragrant collection of herbs. Learn how to grow, dry and store fresh hops. Or go off the beaten path and grow everything you need for your first gruit, cider, perry or fruit wine. Have just a balcony or a windowsill? No problem! A variety of plant recommendations will suit gardeners of all types, even ones with limited space.
Hungry for change? Put the power of food co-ops on your plate and grow your local food economy.
Food has become ground zero in our efforts to increase awareness of how our choices affect the world. Yet while we have begun to transform our communities and dinner plates, the most authoritative strand of the food web has received surprisingly little attention: the grocery store, the epicenter of our food-gathering ritual.
Through penetrating analysis and inspiring stories and examples of American and Canadian food co-ops, Grocery Story makes a compelling case for the transformation of the grocery store aisles as the emerging frontier in the local and good food movements.
Author Jon Steinman:
• Deconstructs the food retail sector and the shadows cast by corporate giants
• Makes the case for food co-ops as an alternative
• Shows how co-ops spur the creation of local food-based economies and enhance low-income food access
Grocery Story is for everyone who eats. Whether you strive to eat more local and sustainable food, or are in support of community economic development, this book will leave you hungry to join the food co-op movement in your own community.
Vegetable gardens can be designed for flavor AND fun! Niki Jabbour, author of the best-selling The Year-Round Vegetable Gardener, has collected 73 plans for novel and inspiring food gardens from her favorite superstar gardeners, including Amy Stewart, Amanda Thomsen, Barbara Pleasant, Dave DeWitt and Jessi Bloom. You'll find a garden that provides salad greens 52 weeks a year, another that supplies your favorite cocktail ingredients, one that you plant on a balcony, one that encourages pollinators, one that grows 24 kinds of chile peppers, and dozens more. Each plan is fully illustrated and includes a profile of the contributor, the story behind the design, and a plant list.
Everyone loves to prepare a meal with ingredients fresh from their own garden. But for most of us, no matter how plentiful our harvest, homegrown produce comprises only a fraction of what we eat. And while many gardening guides will tell you everything you ever wanted to know about individual crops, few tackle the more involved task of helping you maximize the percentage of your diet you grow yourself.
Grow a Sustainable Diet will help you develop a comprehensive, customized garden plan to produce the maximum number of calories and nutrients from any available space. Avoid arriving in August buried under a mountain of kale or zucchini (and not much else) by making thoughtful choices at the planning stage, focusing on dietary staples and key nutrients. Learn how to calculate:
Focusing on permaculture principles, biointensive gardening methods, getting food to the table with minimum fossil fuel input, and growing crops that sustain both you and your soil, this complete guide is a must-read for anyone working toward food self-sufficiency for themselves or their family.