• TOAST AND JAM

    Bread and butter, toast and jam, scones and clotted cream: Baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.

    Item: 8975
  • TOMATOES GARLIC BASIL

    In today's downturned economy, one sector is trending sharply up: backyard vegetable gardening. Americans are staying closer to home, literally tending to their gardens by the millions. And they're reaching out for help and advice. Doug Oster, popular radio talk show gardening expert (and newspaper garden and food columnist), gets more questions about tomatoes than any other vegetable. No. 2 is garlic, with basil close behind. It's time for a book about these favorites of the American kitchen, created for beginners and old-timers alike. 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). No matter if a garden is a loft balcony or a backyard in the 'burbs, Oster leads his readers step by step with his trademark "how I do it" humor and Julia Child honesty … with a bonus prize of all those recipes as a reward for readers' labors.

    Item: 6186
  • TRADITIONALLY FERMENTED FOODS

    In Traditionally Fermented Foods, author Shannon Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.

    Item: 9226
  • TRISHA'S TABLE

    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.

    Item: 8568
  • TWO IF BY SEA

    Barton Seaver's second, seminal book on seafood cookery, after For Cod and Country, offers more than 150 new mouthwatering recipes, including entrees, salads, appetizers, soups, pastas, stews, sides, and sauces. This emphasis has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices of the sustainability movement. The book is full of helpful advice on buying, choosing, and making the most of your ingredients, and it also includes an essential guide to seafood prep and cooking techniques (a must for all seafood lovers).

    Item: 8156
  • UNCULTIVATED

    Uncultivated follows Brennan’s 24-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of making cider, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda.

    Item: 9631
  • UNITED STATES OF BREAD

    As American as apple pie? How about As American as freshly baked bread? Before we became reliant on mass-produced supermarket loaves, the United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread … not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America’s home-baking legacy.

    Item: 7490
  • UPRISINGS: THE WHOLE GRAIN BAKER'S BOOK

    This wonderful book's more than 200 pages promise a variety of tantalizing creations that can emerge from your oven. Each recipe is an acclaimed creation of a cooperatively owned and operated bakery. This guide to healthful baking contains one of the most complete sections in print on the baking process, ingredients and how to make substitutions, as well as tips for bread baking and instructions for making cakes, pies, muffins and cookies that come out right the first time.

    Item: 6974
  • VBQ THE ULTIMATE VEGAN BARBEQUE COOKBOOK

    Turn BBQ into VBQ. Read and learn over 80 vegan barbecue recipes that will be a hit at your next cookout. These plant-based recipes include everything from Eggplant Hot Dogs to Vietnamese Pizza.

    Item: 8965
  • VEGAN CHEESE

    Jules Aron has cracked the code on delicious vegan cheese you can make at home! These 60 plant-based cheeses are made with nuts, seeds, tofu, and vegetables, and range from mild and creamy to sharp and firm.

    Recreate the flavor and texture of your favorite cheese without the dairy, using all-natural techniques and secret ingredients like agar, miso, carrageenan, nutritional yeast, and probiotics. Build the perfect vegan cheese plate with French-style Brie from fermented cashews, tofu-based Herbed Feta, and sliceable, meltable Cauliflower Jack.

    Item: 9574
  • VEGAN ICE CREAM

    Vegan Ice Cream offers decadent ice cream 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.

    Item: 7292
  • VEGAN UNDER PRESSURE

    For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.

    Item: 7887

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