• THE PUMPKIN COOKBOOK

    From Currant-Pumpkin-Oat Scones to Chicken-Pumpkin Tacos, Pumpkin-Filled Ravioli with Fried Sage, Ginger-Pumpkin Ice Cream, and of course (seven!) pies, this comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o’-lantern material. These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash (such as butternut, acorn, and kabocha) year-round. With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, The Pumpkin Cookbook lets the versatility of this superfood shine through in snacks, drinks, salads, soups, main dishes, and desserts.

    Item: 8391
  • THE RECIPE HACKER CONFIDENTIAL

    In today’s era of rampant food allergies, gluten-free popularity, and the rise of paleo eating, putting together a meal that will satisfy everyone at your table is easier said than done. The long-awaited follow-up to The Recipe Hacker, The Recipe Hacker Confidential is bursting with more than 100 new recipes and stunning photos that will tantalize your taste buds while trimming your waist, with lighter versions of your favorite recipes. She also shares stories and musings throughout the book that will inspire, encourage, motivate, and propel you toward weight loss, better health, and culinary happiness.

    Item: 8169
  • THE SECRETS OF MASTER BREWERS

    Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique. Delve deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.

    Item: 8285
  • THE SIOUX CHEF'S INDIGENOUS KITCHEN

    Here is real food: our indigenous American fruits and vegetables, the wild and foraged ingredients, game, and fish. Locally sourced, seasonal, “clean” ingredients, and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.

    Item: 9054
  • THE SKILLFUL FORAGER

    The Skillful Forager is the ultimate forager’s guide to working with any wild plant in the field, kitchen, or pantry. From harvesting skills that will allow you to gather from the same plant again and again to highlighting how to get the most out of each and every type of wild edible, trusted expert Leda Meredith explores the most effective ways to harvest, preserve, and prepare all of your foraged foods. Featuring detailed identification information for over forty wild edibles commonly found across North America, the plant profiles in this book focus on sustainable harvesting techniques that can be applied to hundreds of other plants. This indispensable reference also provides simple recipes that can help you make the most of each season.

    Item: 10478
  • THE SMALL-SCALE CHEESE BUSINESS

    There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer- cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.

    Few career choices lead to such extremes of labor, emotion and monetary challenge. In The Small-Scale Cheese Business (originally published as The Farmstead Creamery Advisor in 2010), respected cheesemaker, instructor and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:

    • Analyzing your suitability for the career
    • Designing and building the cheese facility
    • Sizing up the market
    • Negotiating day-to-day obstacles
    • Ensuring maximum safety and efficiency

    Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

    Item: 7046
  • THE SOUP CLEANSE

    When Angela Blatteis and Vivienne Vella set out to create Soupure, the Los Angeles-based soup company at the forefront of the souping movement, they wanted to share the power of healing soups with the world. With a few simple, delicious recipes, they've helped people lose weight, boost their energy, and feel better every day. Now with The Soup Cleanse they are bringing their satisfying, 100 percent good-for-you, whole food-based soups straight into your kitchen.

    With more than 50 delicious recipes and a flexible, easy-to-follow detox program, the book teaches you how to nourish and purify your body while flooding it with essential nutrients. You will sip your way through high-fiber soups packed full of regenerative whole food ingredients. Unlike juicing and many other quick-fix diets, The Soup Cleanse is built on simple, satisfying recipes that won't leave you feeling hungry or deprived, making it accessible and easy to stick to … even for those with the busiest lifestyles.

    Get ready to rejuvenate, revitalize, and reclaim your health, one sip at a time!

    Item: 8112
  • THE ULTIMATE DEHYDRATOR COOKBOOK

    The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.

    It includes:

    • Tips on selecting a dehydrator, as well as proper sanitation, storage and rehydration techniques.
    • Individual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs and edible flowers, including information on how to prep, dehydration temperatures, and times.
    • Recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers.
    • Nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers.
    Item: 7641
  • THE ULTIMATE PASTA MACHINE COOKBOOK

    In The Ultimate Pasta Machine Cookbook, author Lucy Vaserfirer shows you how easy it is to use a sheeter, extruder, and cavatelli maker of any type, manual or electric, to create tasty pastas that will please everyone from grown-up gourmands to picky kids who want pasta at nearly every meal. Whether you are a first-time owner of a pasta maker or a seasoned pro looking for exciting new ideas, this book has more than 100 splendid recipes, plus loads of clever tips and tricks that will make you love your pasta machine and use it often.

    Item: 10411
  • THE VENISON COOKBOOK

    For hunters and nonhunters alike, venison has found an eager audience. It’s a healthy, low-fat alternative to beef, with only 3.6 grams of fat per 4-ounce serving. Collected here in The Venison Cookbook: Venison Dishes from Fast to Fancy are 150 delicious venison recipes. Running the gamut from down-home favorites to gourmet delights, there are recipes here for every meal of the day. Breakfast: Start with a Venison Vegetable Frittata. Lunch: How about Venison Tamale Pie or Venison Steak Heroes? Dinner: Pick from starters like Far East Venison Fondue or Mushrooms with Venison Stuffing, before choosing a main course like Venison Filet Wellington or Baked Ziti with Venison.

    Item: 9148
  • THE WAY TO MAKE WINE, SECOND EDITION

    The Way to Make Wine reveals everything needed to make delicious wines, both reds and whites, from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who’s ever dreamed of producing table wines at home.

    This updated and expanded edition features:

    • New how-to illustrations
    • Tips and techniques from accomplished professional winemakers
    • Up-to-date information on the rewards and challenges of running natural wine fermentations
    • Fresh ways to apply your homebrewing knowledge to make remarkable reds and whites

    Providing concise, clear, and practical guidance, author Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.

    Item: 9855
  • THE WHOLE GRAIN PROMISE

    In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start. Beginning with the basics, Asbell takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet.

    Item: 7780

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