• GARDEN PROJECTS

    Garden Projects gives you a range of plans for useful and ornamental additions to your garden. Each project is fully explained, with detailed step-by-step descriptions and illustrations to guide you through.

    Item: 7834
  • MIDWEST MAIZE

    Blending history with expert reportage, she traces the disparate threads that have woven corn into the fabric of our diet, politics, economy, science, and cuisine. At the same time she explores its future as a source of energy and the foundation of seemingly limitless green technologies.

    Item: 7690
  • MIDWEST FRUIT & VEGETABLE GARDENING

    Author Katie Elzer-Peters, the master gardener responsible for the best-selling Beginner's Illustrated Guide to Gardening, equips you with all the information you need to design your edible garden, tend the soil, maintain your plants throughout their life cycles, and (most importantly) harvest the delicious foods they produce.

    Item: 7248
  • SMALL, GRITTY, AND GREEN

    Small cities offer many assets for sustainable living not shared by their big city or small town counterparts: population density (and the capacity for more); fertile, nearby farmland available for local agriculture, windmills and solar farms; and manufacturing infrastructure and workforce skill that can be repurposed for the production of renewable-energy technology.

    Item: 6976
  • POWER FROM THE WIND

    This is the essential wind power guide to those interested in taking advantage of this form of renewable energy.

    Item: 4144
  • COOKWISE

    In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control. CookWise is a different kind of cookbook. There are more than 230 outstanding recipes.

    Item: 7763
  • THE CUPBOARD TO TABLE COOKBOOK

    If it's time to get food on the table, but too late to hit the grocery store, turn to this collection of fast and easy recipes from blogger Judy Hanneman. She'll help you discover new ways to serve ingredients you already have in your pantry, fridge, or freezer.

    Item: 7961
  • BARBECUE SAUCES

    Barbecue sauces, rubs, and marinades are every griller’s secret weapon: the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his best-selling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are more than 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

    Item: 8279
  • MEALS IN A JAR

    Meals in a Jar provides the step-by-step, detailed instructions needed to create all-natural breakfast, lunch and dinner options that you can keep on a shelf and enjoy at any time.

    Item: 6657
  • A CURIOUS HARVEST

    Focusing on ingredients rather than finished dishes, Maximus Thaler of The Gleaners’ Kitchen offers a choose-your-own primer for preparing tasty, nutritious meals without dogma or shopping lists.

    Item: 7439
  • ACEEE'S GREEN BOOK: THE ENVIRONMENTAL GUIDE TO CARS & TRUCKS

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $8.95. AVAILABLE ONLY WHILE SUPPLIES LAST!

    This 163-page book ranks all model year 2003 cars and trucks according to environmental friendliness. Shoppers can compare cars, vans, pickups and SUVs.

    Item: 1744
  • ANY WAY YOU SLICE IT

    In Any Way You Slice It, Stan Cox shows that rationing is not just a quaint practice restricted to World War II memoirs and 1970s gas station lines. Instead, he persuasively argues that rationing is a vital concept for our fragile present, an era of dwindling resources and environmental crises.

    Item: 6944

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