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171.

FOOD IN JARS

Marisa McClellan
Hardcover

Price: $23.00

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutney…

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Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.

Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.

Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.


172.

THE ART OF FERMENTATION

Sandor Ellix Katz
Paperback

Price: $39.95

With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentatio…

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With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.


173.

PUTTING FOOD BY

Hertzberg, Greene, Vaughan
Paperback

Price: $17.00

For more than 30 years, Putting Food By has been the go-to-resource for preserving foods - from fruit and vegetables, to meat and seafood. Now, this essential volume has been updated to reflect the la…

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For more than 30 years, Putting Food By has been the go-to-resource for preserving foods - from fruit and vegetables, to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time.

  • Covers canning, freezing, salting, smoking, drying, and root cellaring
  • Includes mouthwatering recipes for pickles, relishes, jams, and jellies


174.

WOODWORKING FAQ

Spike Carlsen
Paperback

Price: $16.95

Do you have questions about woodworking? Spike Carlsen has the answers! Woodworking FAQ has everything you want to know, whether you're a beginner planning your first project or an experienced crafter…

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Do you have questions about woodworking? Spike Carlsen has the answers! Woodworking FAQ has everything you want to know, whether you're a beginner planning your first project or an experienced crafter putting in cabinets or making furniture. This book is like a master carpenter standing at your elbow to answer questions as they arise, including: How do I make base molding fit tightly on the inside corners? How do I prevent splintering on the end of a board when I rout it? How do I taper cut a table leg? Is there any way to take the wobble out of a chair without taking the whole thing apart? With its comprehensive information, friendly question-and-answer format, and convenient lay-flat binding, Woodworking FAQ will be the most important tool in your workshop.


175.

GOOD MUSHROOM, BAD MUSHROOM

John Plischke III
Hardcover

Price: $17.95

Good Mushroom, Bad Mushroom is a friendly, authoritative field guide to the challenges and delights of hunting and eating wild mushrooms - how to ID the edible ones and avoid the toxic ones. Mushroom …

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Good Mushroom, Bad Mushroom is a friendly, authoritative field guide to the challenges and delights of hunting and eating wild mushrooms - how to ID the edible ones and avoid the toxic ones. Mushroom expert John Plischke considers 50 of the most interesting and noteworthy mushrooms out there, with full-color photos throughout and generous helpings of mushroom recipes. An attractive gift book for beginners and old-timers alike - adults as well as curious kids - Good Mushroom, Bad Mushroom features heavy matte-laminated pages and concealed-wire binding for handy use outside.


176.

RAW MILK REVOLUTION

David Gumpert
Paperback

Price: $19.95

Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Reple…

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Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.

The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.

Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like Salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.

Author David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply — even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.


177.

THE BACKYARD BEEKEEPER'S HONEY HANDBOOK

Kim Flottum
Paperback

Price: $24.99

A truly lush, radiant enthusiast's guide, The Backyard Beekeeper's Honey Handbook goes beyond the scope of a cookbook to introduce to readers the literal cornucopia of honey varieties available. An in…

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A truly lush, radiant enthusiast's guide, The Backyard Beekeeper's Honey Handbook goes beyond the scope of a cookbook to introduce to readers the literal cornucopia of honey varieties available. An intuitive follow-up to The Backyard Beekeeper, this book will presume beekeeping experience but reintroduce the basics. It is an insight into the practical, back-to-the-earth beekeeping lifestyle and well as the artisan cultivation of honey varieties.

Supplementary support for this book lay in the fact that interest in tapping honey's holistic and whole-health potential dovetails nicely into the natural health and green movements. Also, honey as natural, lower-calorie sweetener has garnered positive PR by those working against the obesity epidemic.

Want to read more? Preview this book: Producing and Selling Honey for the Backyard Beekeeper or Calculating Growing Degree Days.


178.

MASTERING ARTISAN CHEESEMAKING

Gianaclis Caldwell
Paperback

Price: $40.00

Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simpl…

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Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.

While there are increasing numbers of books out there on making cheese, none approach the intricacies of the science behind how milk becomes cheese in such easy-to-understand detail. Mastering Artisan Cheesemaking explores the complexity of fermentation, affinage (aging), and considerations for preparing each category of cheese variety.

The history, science, culture and art of making handmade cheese on a small scale receive a thorough examination. Caldwell provides comprehensive information on home-scale equipment and scaling for what makes most sense. She furnishes readers with everything they could hope to know about affinage and using oils, brushes, waxes and other alternative aging techniques.

The book contains extensive recipes that include hard numbers, as well as the concepts behind each style of cheese. There are beautiful photographs, profiles of other cheesemakers, a detailed troubleshooting guide, and an extensive appendix for quick reference in the preparation and aging rooms.

Caldwell acts as a tutor, guide and cheering section as readers follow the pathway to cheesemaking artisanship described in Mastering Artisan Cheesemaking. This enjoyable and easy-to-use book will thoroughly explain the craft and techniques that allow milk to be transformed into epicurean masterpieces. For everyone from the avid home hobbyist to the serious commercial artisan, Caldwell has created an irreplaceable resource.


179.

HONEYBEE: LESSONS FROM AN ACCIDENTAL BEEKEEPER

C. Marina Marchese
Hardcover

Price: $10.66

CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $22.95 AVAILABLE ONLY WHILE SUPPLIES LAST!

In 1999, Marina Marchese fell in love with bees during a tour of a neighbor's honeybee hives. She quit her job, acqu…

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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $22.95 AVAILABLE ONLY WHILE SUPPLIES LAST!

In 1999, Marina Marchese fell in love with bees during a tour of a neighbor's honeybee hives. She quit her job, acquired her own bees, built her own hives, harvested honey and earned a certificate in apitherapy (the medicinal use of honey, pollen, and bee venom). She studied wine tasting-to transfer those skills to honey tasting-eventually opened her own honey business, and today her Red Bee® Honey sells artisanal honey and honey-related products to shops and restaurants all over the country.

More than an inspiring story of one woman's transformative relationship with honeybees (some of nature's most fascinating creatures), Honeybee is also bursting with information about all aspects of bees, beekeeping and honey-including life inside the hive; the role of the queen, workers and drones; pollination and its importance to sustaining all life; the culinary pleasures of honey; hiving and keeping honeybees; the ancient practice of apitherapy; and much more.

Recipes for food and personal care products appear throughout. Also included is an excellent, one-of-a-kind appendix that lists 75 honey varietals, with information on provenance, tasting notes, and food-and-wine pairings.


180.

THE THINKING BEEKEEPER

Christy Hemenway
Paperback

Price: $24.95

What's the buzz about the growing popularity of backyard beekeeping? Providing habitat for bees, pollinating your garden and producing honey for your family are some of the compelling reasons for taki…

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What's the buzz about the growing popularity of backyard beekeeping? Providing habitat for bees, pollinating your garden and producing honey for your family are some of the compelling reasons for taking up this exciting hobby. But conventional beekeeping requires a significant investment and has a steep learning curve. The alternative? Consider beekeeping outside the box.

The Thinking Beekeeper is the definitive do-it-yourself guide to natural beekeeping in top bar hives. Based on the concept of understanding and working with bees' natural systems as opposed to trying to subvert them, the advantages of this approach include:

  • simplicity, sustainability and cost-effectiveness
  • increased safety, because of less heavy lifting and hive manipulation
  • chemical-free colonies and healthy hives
Top bar hives can be located anywhere bees have access to forage, and they make ideal urban hives because of their small footprint. Emphasizing the intimate connection between our food systems, bees and the well-being of the planet, The Thinking Beekeeper will appeal to the new breed of beekeeper who is less focused on maximizing honey yield and more on ensuring the viability of the bee population now and in the coming years.

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