Cooking & Preserving

The Beginner's Guide to Dehydrating Food

The Beginner's Guide to Dehydrating Food, 2nd Edition by Teresa Marrone   Drying fruit, vegetables, and beans and creating fruit leather, meat jerky, and herb blends at home is easy, safe, and satisfying. Photographic step-by-step...

Dandelion Medicine, 2nd Edition: Forage, Feast, and Nourish Yourself with This Extraordinary Weed

by Brigitte MarsDiscover the many healing and culinary uses of the familiar wild plant, the dandelion, with this colorful, accessible guide from a leading medical herbalist. Dandelion Medicine, 2nd Edition is a colorful dive into the many...

Fermented Vegetables

Fermented Vegetables by Kirsten K. Shockey, Christopher Shockey   A healthy gut is a happy gut! Fermented Vegetables offers lacto-fermentation fundamentals, recipes for tasty ferments, and ways to enjoy them during meals...

Freeze Fresh

Freeze Fresh : The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility by Crystal Schmidt, Eve Kilcher An in-depth guide to the easiest and most economical way to preserve homegrown or locally...

Grow Your Own Herbs: The 40 Best Culinary Varieties for Home Gardens

by Susan Belsinger, Arthur O. Tucker   Fresh herbs are a kitchen staple, and this hardworking guide details how to grow and use the 40 most important culinary varieties.  Nothing tastes better than herbs harvested fresh from...

How To Grill Vegetables

How To Grill Vegetables by Steven Raichlen America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out...

In Winter’s Kitchen

In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern HeartlandBy Beth Dooley Beth Dooley arrived in Minnesota from New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her...

Keeping the Harvest

Keeping the Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables & Herbs by Nancy Chioffi, Gretchen Mead   Ilustrated step-by-step instructions explain the techniques for canning, freezing, drying, and...

Recipes from the Root Cellar

Recipes from the Root Cellar by Andrea Chesman With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat...

The Garden Maker's Book of Wonder

The Garden Maker's Book of Wonder: 162 Recipes, Crafts, Tips, Techniques, and Plants to Inspire You in Every SeasonBy Allison Vallin Kostovick The joy and wonder of a garden-inspired lifestyle is captured in this colorfully photographed,...

The Harvest Baker

The Harvest Baker by Ken Haedrich   With plant-based eating taking the spotlight everywhere, noted cookbook author Ken Haedrich shows how to incorporate a wide variety of vegetables, fruits, and herbs into all types of baking with his...

The Pickled Pantry

The Pickled Pantry by Andrea Chesman Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans,...

The Plant Medicine Protocol

The Plant Medicine Protocol: Unlocking the Power of Plants for Optimal Health and LongevityBy William Siff, LAc A groundbreaking protocol for minimizing inflammation, boosting energy, building immunity, improving digestion, and so much...

The Pumpkin Cookbook

The Pumpkin Cookbook, 2nd Edition: 139 Recipes Celebrating the Versatility of Pumpkin and Other Winter Squash by DeeDee Stovel   These 139 creative recipes for soups, salads, drinks, main dishes, and desserts show off the versatility...

The Vegetable Butcher

The Vegetable Butcher by Cara Mangini Winner, IACP Cookbook Awards for Single Subject and People's Choice. . Applying the skills of butchery to the unique anatomy of vegetables—leafy, lumpy, stalky, gnarly, thin-skinned, or...