• THE REVOLUTION WILL NOT BE MICROWAVED

    An instant classic for a new generation of monkey-wrenching food activists.

    Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.

    In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.

    Chapter Topics Include:

    • Local and Seasonal Food versus Constant Convenience Consumerism
    • Seed Saving as a Political Act
    • Holding Our Ground: Land and Labor Struggles
    • Slow Food for Cultural Survival
    • The Raw Underground
    • Beware the Nutraceutical: Food and Healing
    • Plant Prohibitions: Laws Against Nature
    • Vegetarian Ethics and Humane Meat
    • Feral Foragers: Scavenging and Recycling Food Resources
    • Water: The Source of All Life


    About the Author Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist."

    Item: 3054
  • THE VEGAN BOOK OF PERMACULTURE

    How we eat is such a fundamental part of what we are; yet, in our present time-poor culture of prepackaged fast foods, food can become an expensive symptom of alienation and disempowerment. It doesn’t have to be this way! The Vegan Book of Permaculture gives us the tools and confidence to take responsibility for our lives and actions. Creating a good meal, either for ourselves or to share, taking time to prepare fresh, wholesome, homegrown or locally sourced ingredients with care and respect can be a deeply liberating experience. It is also a way of taking back some control from the advertising agencies and multinational corporations.

    In this groundbreaking and original book, author Graham Burnett demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a difference to both our lives and the health of our planet. This also isn’t so different from the compassionate concern for animals, people and the environment of the vegan way.

    Interspersed with an abundance of delicious, healthy, wholesome and exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reforestation strategies, forest gardening, reconnection with wild nature, and community regeneration … with plenty of practical ways to be well fed with not an animal dead! This is vegan living at its best.

    Item: 7546
  • THE WHOLE GRAIN PROMISE

    In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start. Beginning with the basics, Asbell takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet.

    Item: 7780
  • THE WILDCRAFTING BREWER

    Primitive beers, country wines, herbal meads, natural sodas, and more

    The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.

    Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.

    The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.

    The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

    Item: 8716
  • THE WITH OR WITHOUT MEAT COOKBOOK

    Catering to this growing crowd (nearly one in four Americans self-identifies as a flexitarian), The With or Without Meat Cookbook makes it simple for people to savor the tastes and health benefits of eating more like a vegetarian, while being able to stick to a balanced meal plan for diabetes. Each of the 125 diabetes-friendly recipes is vegetarian with a non-vegetarian recipe "add-on" provided, as well.

    Item: 7181
  • THRIVE ENERGY COOKBOOK

    Packed with 150 plant-based, nutrient-dense, whole food recipes developed within the Thrive nutritional philosophy, Thrive Energy Cookbook brings to life concepts that started the functional, plant-based nutrition revolution. Recipes are all allergen-free (or with gluten-free options) to eliminate wheat, yeast, gluten, soy, refined sugar and dairy from your diet.

    Item: 7175
  • TOMATOES

    In Tomatoes, a Savor the South cookbook, Miriam Rubin gives this staple of Southern gardens the passionate portrait it deserves. She explores the tomato's rich history in Southern culture while inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a prominent food writer and tomato connoisseur, provides 50 vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish.

    Item: 6631
  • TOMATOES GARLIC BASIL

    With color photos throughout, this book is a balance of easy-to-use organic gardening tips, a little horticultural history, serious and funny cautionary gardening tales … and 30 simply delicious recipes (the gastronomic payoff).

    Item: 6186
  • TRISHA'S TABLE

    NEW YORK TIMES BESTSELLER The country music superstar, Food Network standout, and bestselling author shows how delicious and wholesome dishes are part of a balanced lifestyle. Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.” Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls. Trisha wants to feed her loved ones—and yours, too—food that tastes good and food that’s good for you. So pull up a seat at Trisha’s Table and dig in!

    Item: 8568
  • TROUT OF THE WORLD

    CLEARANCE$19.64 In the rereleased edition of Trout of the World, fans of James Prosek’s unique painting talent will revel in the addition of 30 new fish paintings and a newly penned preface. First released in 2003, Trout of the World features original watercolors of trout from around the world, ranging from the Oxus trout of eastern Afghanistan to the small golden brown trout of British chalk streams. Each unique painting is coupled with a historical profile of the fish, as well as personal reflections from the author. Prosek savors the beauty of various fishing spots, along with the fate of the species, contemplating man’s role in the extinction of animals. Both sensitive and informative, Trout of the World is a must for the library of the recreational fisherman as ichthyologist.

    Item: 6724
  • UPRISINGS

    Uprisings shows how communities can take back their power by reviving local grain production to improve food security, local economies, and the environment.

    Item: 6943
  • VEGAN HOLIDAY COOKING FROM CANDLE CAFE

    The first vegan holiday cookbook from professional chefs, this gorgeous book elevates plant-based fare to a new level with fresh, inventive recipes that blend favorite traditions with a modern sensibility.

    When families come together for holidays and celebrations throughout the year, the need to accommodate vegans often arises. This book presents special-occasion favorites from acclaimed vegan restaurants Candle Cafe and Candle 79 tailored for the home table, including mains, sides, and wine and cocktail pairings. Rather than ho-hum meat-free alternatives, this book's menus and recipes are a festive indulgence. With dishes like Sweet Potato Latkes With Almond Crème Fraîche for Passover and Pumpkin Seed Crusted Tempeh With Oven Roasted Ginger-Maple Sweet Potato and Orange-Cranberry Relish for Thanksgiving, home cooks will be able to wow vegans and omnivores alike.

    Item: 7329
  • VEGAN ICE CREAM

    Whether you're vegan, lactose intolerant or following a dairy-free diet, you don't have to miss out on one of the world's favorite desserts. Although ice cream substitutes are available, none of them achieves the richness of the real thing or offers the breadth of delicious flavors … until now. Vegan Ice Cream offers decadent frozen alternatives that don't rely on milk, cream or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavors, from old favorites like Chocolate Chip and Strawberry to exotic creations such as Pecan Pie, Pomegranate, Kiwi Mandarin, Piña Colada, Chai, Peanut Butter Chocolate Chip, Gingersnap, and many more.

    This fully revised edition now features more than 90 recipes, including raw vegan ice creams and sauces, and full-color photography throughout. From the first taste, you'll be astonished at just how tasty and rich vegan ice cream can be. So make room in your freezer, and never miss out on the joys of ice cream again.

    Item: 7292
  • VERY FOND OF FOOD

    CLEARANCE $16.49. PREVIOUS RETAIL PRICE WAS $29.99 AVAILABLE ONLY WHILE SUPPLIES LAST!

    A stylish and charming cookbook from a rising food star that interweaves personal anecdotes about food and the good life with 100 simple and appealing seasonal recipes.

    Bestselling author Sophie Dahl offers up 100 wholesome recipes for health-minded home cooks who yearn for a bit of indulgence in her gorgeous second cookbook. Favoring natural sweeteners, minimal meat, and abundant produce, these dishes satisfy yet never feel ascetic. Recipes ranging from Roasted Pumpkin with Sautéed Greens and Toasted Cumin Dressing to Rhubarb Rice Pudding are organized seasonally, and the book finishes with a full chapter of luscious desserts. But the recipes are only part of the story--Sophie’s food-filled memories and musings on the good life make this a book to treasure for its writerly charms as much as for its advice in the kitchen.

    Very Fond of Food will enchant the eye with evocative photography and whimsical drawings; inspire the mind with witty recollections on family, travel, and romance; and captivate the palate with recipes that comfort body and soul. Sophie Dahl invites you into a delightful world where every meal is a story, and there’s always an excuse for cake.

    Item: 6038
  • WHERE OUR FOOD COMES FROM

    In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov's extraordinary story with his own expeditions to Earth's richest agricultural landscapes and the cultures that tend them. Retracing Vavilov's path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov's time and why they matter.

    Item: 6598
  • WHOLE GRAINS FOR A NEW GENERATION

    With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, Liana Krissoff shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.

    Item: 6820
  • YOU BE SWEET

    You know how those Southern dessert recipes go—a cup of sugar here, a stick of butter there, eight squares of bak­ing chocolate, or a pint of the season’s juiciest fruit. That recipe for blueberry cream pie—it’s been passed around the church for so long nobody can quite remember who made it first. Or how about the one for red velvet cheesecake you’ve been trying to coax out of your sister-in-law for years? She serves it every Christmas Eve, but so far her lips are sealed. These are the types of food traditions that inspire You Be Sweet—a celebration of Southern dessert recipes and the people who cherish them. In this compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand something decadent, and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it!

    Item: 6676

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