• ON FOOD AND COOKING

    Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

    Now, for its 20th anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

    On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

    On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored or wondered about food.

    Item: 7660

    Author: Harold McGee

    Format: Hardcover

  • ON GANDHI'S PATH

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $16.95. AVAILABLE ONLY WHILE SUPPLIES LAST!

    Bigger has turned out not to be better. Servicing the global economy has exacted a heavy toll in the erosion of our communities and the destruction of our environment. Increasingly, we are coming to realize that the way forward looks a lot like the way back — back to strong local economies, back to resilient, tight-knit communities, back to the land and work that is real.

    As we chart our course through these uncertain times, we are hungry for inspiration. Robert Swann was a self-taught economist, a tireless champion of decentralism, and the father of the relocalization movement. A conscientious war resistor imprisoned for his beliefs, Swann engaged in lifelong nonviolent direct action against war, racism and economic inequity. His legacy is a vision of a life-affirming, alternative economy of peace founded on innovations in land and monetary reform.

    Swann's story is also the untold history of decentralism in the United States. He associated with a constellation of vital, intelligent independent authors and activists, and ultimately co-founded the Schumacher Society based on the philosophies of Small Is Beautiful author E. F. Schumacher.

    Swann forged tools to build productive, resilient local and regional economies. Now as global industrial civilization flails in the throes of ecological and economic crisis, Swann's working innovations are at the ready to help neighborhoods, local entrepreneurs, and willing communities to rebuild at appropriate scales.

    Item: 4602

    Author: STEPHANIE MILLS

    Format: Paperback

  • ONE BOWL BAKING

    In this one-of-a-kind recipe collection, Ruperti shows how to create beautiful, delicious and wholesome desserts from scratch using just one bowl. No mixer, no food processor. It's for anyone looking for the ease and convenience of box mix baking, but with quality ingredients and gourmet results.

    Item: 6856

    Author: Yvonne Ruperti

    Format: Paperback

  • ONE DIRTY BOWL

    Quick desserts and even quicker clean up mean more time with your family and friends, and less time in the kitchen. With One Dirty Bowl, whip up show-stopping desserts like Hazelnut Puffs, Peanut Butter Truffle Bars, and White Chocolate and Strawberry Cupcakes, all while dirtying just one bowl. Grab your bowl and get ready to bake!

    Item: 7355

    Author: Christina Dymock

    Format: Paperback

  • OPEN RANGE

    Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living and the riches of nature, and it’s enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call “great, honest and authentically hearty chow you can prepare at home,” the Montana way. Open Range serves up generous portions of meat (including venison, quail, duck, elk, fish, pork and beef), and all manner of favorite local steakhouse sides.

    The Mint Bar and Café in Belgrade, Montana, inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montana’s culinary influences are Cajun, Creole, French and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steen’s Syrup, Poacher’s Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews, salsas, greens and desserts: You’ll leave the table satisfied.

    Item: 7491

    Author: Jay Bentley, Patrick Dillon

    Format: Hardcover

  • OPPORTUNITY, MONTANA

    In 2002, Texas journalist Brad Tyer strapped a canoe on his truck and moved to Montana, a state that has long exerted a mythic pull on America's imagination as an unspoiled landscape. The son of an engineer who reclaimed wastewater, Tyer was looking for a pristine river to call his own. What he found instead was a century's worth of industrial poison clotting the Clark Fork River, a decades-long engineering project to clean it up, and a forgotten town named Opportunity.

    At the turn of the nineteenth century, Montana exploited the richest copper deposits in the world, fueling the electric growth of twentieth-century America and building some of the nation's most outlandish fortunes. The toxic byproduct of those fortunes-what didn't spill into the river-was dumped in Opportunity.
    In the twenty-first century, Montana's draw is no longer metal, but landscape: the blue-ribbon trout streams and unspoiled wilderness of the nation's "last best place." To match reality to the myth, affluent exurbanites and well-meaning environmentalists are trying to restore the Clark Fork River to its "natural state." In the process, millions of tons of toxic soils are being removed and dumped-once again-in Opportunity. As Tyer investigates Opportunity's history, he wrestles with questions of environmental justice and the ethics of burdening one community with an entire region's waste.

    Stalled at the intersection of a fading extractive economy and a fledgling restoration boom, Opportunity's story is a secret history of the American Dream, and a key to understanding the country's-and increasingly the globe's-demand for modern convenience.

    As Tyer explores the degradations of the landscape, he also probes the parallel emotional geography of familial estrangement. Part personal history and part reportorial narrative, Opportunity, Montana is a story of progress and its price, of copper and water, of father and son, and of our attempts to redeem the mistakes of the past.

    Item: 7168

    Author: Brad Tyer

    Format: Paperback

  • OUT TO CHANGE THE WORLD: THE EVOLUTION OF THE FARM COMMUNITY

    In 1971, a caravan of 60 brightly painted school buses and assorted other vehicles carrying more than 300 hippie idealists landed on an abandoned farm in central Tennessee. They had a mission: to be a part of something bigger than themselves, to follow a peaceful and spiritual path, and to make a difference in the world. Out to Change the World tells the story of how those hippies established The Farm, one of the largest and longest-lasting intentional communities in the United States. Starting with the 1960s Haight-Ashbury scene where it all began and continuing through the changeover from commune to collective up to the present day, this is the first complete account of The Farm's origins, inception, growth and evolution. By turns inspiring, cautionary, triumphant and wistful, it's a captivating narrative from start to finish.

    Item: 7233

    Author: Douglas Stevenson

    Format: Paperback

  • OVERFISHED OCEAN STRATEGY

    We all know the proverb about teaching someone to fish, but if there are no fish left, knowing how to catch them won’t do you any good. And that’s the position businesses are in today. Resources are being depleted at an alarming rate. The cost of raw materials is rising dramatically. We are, simply put, running out of things to take and places to trash.

    To survive in the long term, says Nadya Zhexembayeva, businesses need to make resource scarcity—the overfished ocean—their primary strategic consideration, not just a concern for their “green” division. Those managers who deeply understand and master this shift will be able to turn the new reality into a remarkable competitive advantage.

    Overfished Ocean Strategy offers five essential principles for innovating in this new reality. Zhexembayeva shows how businesses have been finding new opportunities in what were once considered useless byproducts, discovering resource-conserving efficiencies up and down their value chain, transferring their expertise from physical products to services, and developing ways to rapidly try out and refine these new business models. A business owner herself, Zhexembayeva fills the book with examples of companies that are already successfully navigating the overfished ocean, from established corporations such as BMW, Microsoft and Puma to newcomers such as Lush, FLOOW2 and Sourcemap.

    The linear, throwaway economy of today—in which we extract resources at one end, create products, and throw them away at the other—is rapidly coming to an end. A new economy is being born, one that takes this line and turns it into a circle. In every industry, creative minds are learning how to make money from reducing rather than expanding. Zhexembayeva shows how you can join them and avoid being left high and dry.

    Item: 7503

    Author: Nadya Zhexembayeva

    Format: Hardcover

  • OXEN

    Stalwart and powerful, oxen can plow fields, haul stones, assist in logging, improve roads and demonstrate traditional farming techniques. And they are stronger, steadier, less expensive and easier to keep than draft horses. Here is the definitive guide to selecting, training, feeding and caring for working oxen. With proper care and training, oxen can be a dependable, economical alternative to heavy machinery on small working farms.

    Item: 4640

    Author: DREW CONROY

    Format:

  • PARADISE LOT

    When Eric Toensmeier and Jonathan Bates moved into a duplex in a run-down part of Holyoke, Massachusetts, the tenth-of-an-acre lot was barren ground and bad soil, peppered with broken pieces of concrete, asphalt, and brick. The two friends got to work designing what would become not just another urban farm, but a "permaculture paradise" replete with perennial broccoli, paw paws, bananas, and moringa—all told, more than two hundred low-maintenance edible plants in an innovative food forest on a small city lot. The garden—intended to function like a natural ecosystem with the plants themselves providing most of the garden's needs for fertility, pest control, and weed suppression—also features an edible water garden, a year-round unheated greenhouse, tropical crops, urban poultry, and even silkworms. In telling the story of Paradise Lot, Toensmeier explains the principles and practices of permaculture, the choice of exotic and unusual food plants, the techniques of design and cultivation, and, of course, the adventures, mistakes, and do-overs in the process. Packed full of detailed, useful information about designing a highly productive permaculture garden, Paradise Lot is also a funny and charming story of two single guys, both plant nerds, with a wild plan: to realize the garden of their dreams and meet women to share it with. Amazingly, on both counts, they succeed. Show more Show less

    Item: 6727

    Author: Eric Toensmeier, Jonathan Bate

    Format: Paperback

  • PASTURE PERFECT

    This book documents the many reasons why raising livestock on a natural diet of grass is better for consumers, family farmers, the environment and the animals. Includes proof that meat, eggs and dairy products from grass-fed animals are richer in numerous vitamins and nutrients and lower in fat.

    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 to its readers. For more than 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: 1975

    Author: JO ROBINSON

    Format: Paperback

  • PEACE, LOVE AND BARBECUE

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95. AVAILABLE ONLY WHILE SUPPLIES LAST!

    In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine and its intense smoky flavors, its lore and traditions and its wild cast of characters.

    Through conversational anecdotes and personal photographs, readers meet a diverse circle of colleagues and friends. Join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints and right-respectable restaurants."

    Also included are prize-winning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups and down-home sweets that complete any great cookout.

    With its folksy, fun-loving tone and its unique insider's take on a hugely popular and deeply American subject, this volume will appeal to lovers, food mavens and cooks of all stripes.

    About the AuthorsMike Mills is the only barbecue person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas.

    Amy Mills Tunnicliffe is a journalist and publicist. She also conducts training seminars and is a sought-after public speaker.

    Item: 4210

    Author: MIKE MILLS & AMY MILLS

    Format: Paperback

  • PEAS AND THANK YOU

    CLEARANCE $9.66 Peas and Thank You is a collection of recipes and stories from a mainstream family eating a not-so-mainstream diet. It's filled with healthy and delicious versions of foods we've all grown up enjoying, but with a Mama Pea twist-no meat, lots of fresh ingredients and plenty of nutrition for growing Peas. From wholesome breakfasts to mouthwatering desserts, there's plenty here to satisfy the pickiest Peas in your life.

    Item: 6749

    Author: Sarah Matheny

    Format: Paperback

  • PERENNIAL VEGETABLES

    In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food.

    Item: 5866

    Author: Eric Toensmeier

    Format: Paperback

  • PIES AND TARTS WITH HEART

    Popular blogger Dynise Balcavage shares her straightforward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S'more Pie-and everything in between-these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.

    Item: 6835

    Author: Dynise Balcavage

    Format: Paperback

  • PINHOOK

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $12.00 AVAILABLE ONLY WHILE SUPPLIES LAST!

    Janisse Ray, award-winning author of Ecology of a Cracker Childhood and Wild Card Quilt, writes an evocative paean to wildness and wilderness restoration with an extraordinary journey into southern Georgia's Pinhook Swamp.

    Pinhook Swamp acts as a vital watershed and wildlife corridor, a link between the great southern wildernesses of Okefenokee Swamp and Osceola National Forest. Together Okefenokee, Osceola and Pinhook form one of the largest expanses of protected wild land east of the Mississippi River. This is one of America's last truly wild places, and Pinhook takes us into its heart.

    Ray comes to know Pinhook intimately as she joins the fight to protect it, spending the night in the swamp, tasting honey made from its flowers, tracking wildlife, and talking to others about their relationship with the swamp. Ray sees Pinhook through the eyes of the people who live there: naturalists, beekeepers, homesteaders, hunters and locals at the country store. In lyrical, down-home prose, she draws together the swamp's need for restoration and the human desire for wholeness and wildness in our own lives and landscapes.

    Item: 6208

    Author: Janisse Ray

    Format: Paperback

  • PLAN C

    CLEARANCE $13.07.

    Concerns over climate change and energy depletion are increasing exponentially. Mainstream solutions still assume a panacea that will cure our climate ills without requiring any serious modification to our way of life.

    Plan C explores the risks inherent in trying to continue our energy-intensive lifestyle. Using dirtier fossil fuels (Plan A) or switching to renewable energy sources (Plan B) allows people to remain complacent in the face of a potential global catastrophe. Dramatic lifestyle change is the only way to begin to create a sustainable, equitable world. The converging crises of Peak Oil, Climate Change and increasing inequity are presented in a clear, concise manner, as are the twin solutions of community (where cooperation replaces competition) and curtailment (deliberately reducing consumption of consumer goods).

    Plan C shows how each person's individual choices can dramatically reduce CO2 emissions. It offers specific strategies in the areas of food, transportation and housing. One chapter analyzes the decimation of the Cuban economy when the USSR stopped oil exports in 1990 and provides an inspiring vision for a low energy way of living.

    Plan C is an indispensable resource for anyone interested in living a lower-energy, saner and sustainable lifestyle.

    Item: 4606

    Author: PAT MURPHY

    Format: Paperback

  • PLANT BREEDING FOR THE HOME GARDENER

    You'll learn how to set achievable goals in your breeding program, the ins and outs of genetics, how to pick the best parent plants, how to cross-pollinate, the best techniques to use for popular vegetables and flowers, and how to harvest and store seeds.

    Item: 6681

    Author: Joseph Tychonievich

    Format: Paperback

  • PLANTS WITH BENEFITS

    Garden expert and plant detective Helen Yoest takes us on a romp through history, lore and ethnobotany to find out how 50 of these plants got their "hot" reputation - and what modern science has to say about it. Discover which common garden plants and favorite edibles have that "something extra," and why.

    Item: 7114

    Author: Helen Yoest

    Format: Hardcover

  • PLENTY: VIBRANT VEGETABLE RECIPES FROM LONDON'S OTTOLENGHI

    Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

    Item: 7194

    Author: Yotam Ottolenghi

    Format: Hardcover

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