Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen presents more than 100 gluten-free recipes inspired by the classics Lisa Stander-Horel grew up helping her mother make … and the bakery and store-bought favorites she and her family missed the most. Here are Mom's Marble Chiffon Cake, Black & White Cookies, O'Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave!
With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.
Author: Lisa Stander-Horel, Tim Horel
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Author: Harold McGee
Quick desserts and even quicker clean up mean more time with your family and friends, and less time in the kitchen. With One Dirty Bowl, whip up show-stopping desserts like Hazelnut Puffs, Peanut Butter Truffle Bars, and White Chocolate and Strawberry Cupcakes, all while dirtying just one bowl. Grab your bowl and get ready to bake!
Author: Christina Dymock
Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living and the riches of nature, and it’s enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call “great, honest and authentically hearty chow you can prepare at home,” the Montana way. Open Range serves up generous portions of meat (including venison, quail, duck, elk, fish, pork and beef), and all manner of favorite local steakhouse sides.
The Mint Bar and Café in Belgrade, Montana, inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montana’s culinary influences are Cajun, Creole, French and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steen’s Syrup, Poacher’s Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews, salsas, greens and desserts: You’ll leave the table satisfied.
Author: Jay Bentley, Patrick Dillon
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $14.99 AVAILABLE ONLY WHILE SUPPLIES LAST!
The Mennonites of South Russia face a fierce struggle for faith and survival as their dreams are dashed one by one. They cling to the hope that God will intervene and speak to them as he did to Job, "out of the storm."
Author: Janice L. Dick
In 1971, a caravan of 60 brightly painted school buses and assorted other vehicles carrying more than 300 hippie idealists landed on an abandoned farm in central Tennessee. They had a mission: to be a part of something bigger than themselves, to follow a peaceful and spiritual path, and to make a difference in the world. Out to Change the World tells the story of how those hippies established The Farm, one of the largest and longest-lasting intentional communities in the United States.
Author: Douglas Stevenson
We all know the proverb about teaching someone to fish, but if there are no fish left, knowing how to catch them won’t do you any good. And that’s the position businesses are in today. Resources are being depleted at an alarming rate. The cost of raw materials is rising dramatically. We are, simply put, running out of things to take and places to trash.
To survive in the long term, says Nadya Zhexembayeva, businesses need to make resource scarcity—the overfished ocean—their primary strategic consideration, not just a concern for their “green” division. Those managers who deeply understand and master this shift will be able to turn the new reality into a remarkable competitive advantage.
Overfished Ocean Strategy offers five essential principles for innovating in this new reality. Zhexembayeva shows how businesses have been finding new opportunities in what were once considered useless byproducts, discovering resource-conserving efficiencies up and down their value chain, transferring their expertise from physical products to services, and developing ways to rapidly try out and refine these new business models. A business owner herself, Zhexembayeva fills the book with examples of companies that are already successfully navigating the overfished ocean, from established corporations such as BMW, Microsoft and Puma to newcomers such as Lush, FLOOW2 and Sourcemap.
The linear, throwaway economy of today—in which we extract resources at one end, create products, and throw them away at the other—is rapidly coming to an end. A new economy is being born, one that takes this line and turns it into a circle. In every industry, creative minds are learning how to make money from reducing rather than expanding. Zhexembayeva shows how you can join them and avoid being left high and dry.
Author: Nadya Zhexembayeva
Stalwart and powerful, oxen can plow fields, haul stones, assist in logging, improve roads and demonstrate traditional farming techniques. And they are stronger, steadier, less expensive and easier to keep than draft horses. Here is the definitive guide to selecting, training, feeding and caring for working oxen. With proper care and training, oxen can be a dependable, economical alternative to heavy machinery on small working farms.
Author: DREW CONROY
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine and its intense smoky flavors, its lore and traditions and its wild cast of characters.
Through conversational anecdotes and personal photographs, readers meet a diverse circle of colleagues and friends. Join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints and right-respectable restaurants."
Also included are prize-winning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups and down-home sweets that complete any great cookout.
With its folksy, fun-loving tone and its unique insider's take on a hugely popular and deeply American subject, this volume will appeal to lovers, food mavens and cooks of all stripes.
About the AuthorsMike Mills is the only barbecue person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas.
Amy Mills Tunnicliffe is a journalist and publicist. She also conducts training seminars and is a sought-after public speaker.
Author: MIKE MILLS & AMY MILLS
In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food.
Author: Eric Toensmeier
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $12.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Janisse Ray, award-winning author of Ecology of a Cracker Childhood and Wild Card Quilt, writes an evocative paean to wildness and wilderness restoration with an extraordinary journey into southern Georgia's Pinhook Swamp.
Pinhook Swamp acts as a vital watershed and wildlife corridor, a link between the great southern wildernesses of Okefenokee Swamp and Osceola National Forest. Together Okefenokee, Osceola and Pinhook form one of the largest expanses of protected wild land east of the Mississippi River. This is one of America's last truly wild places, and Pinhook takes us into its heart.
Ray comes to know Pinhook intimately as she joins the fight to protect it, spending the night in the swamp, tasting honey made from its flowers, tracking wildlife, and talking to others about their relationship with the swamp. Ray sees Pinhook through the eyes of the people who live there: naturalists, beekeepers, homesteaders, hunters and locals at the country store. In lyrical, down-home prose, she draws together the swamp's need for restoration and the human desire for wholeness and wildness in our own lives and landscapes.
Author: Janisse Ray
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
Concerns over climate change and energy depletion are increasing exponentially. Mainstream solutions still assume a panacea that will cure our climate ills without requiring any serious modification to our way of life.
Plan C explores the risks inherent in trying to continue our energy-intensive lifestyle. Using dirtier fossil fuels (Plan A) or switching to renewable energy sources (Plan B) allows people to remain complacent in the face of a potential global catastrophe. Dramatic lifestyle change is the only way to begin to create a sustainable, equitable world. The converging crises of Peak Oil, Climate Change and increasing inequity are presented in a clear, concise manner, as are the twin solutions of community (where cooperation replaces competition) and curtailment (deliberately reducing consumption of consumer goods).
Plan C shows how each person's individual choices can dramatically reduce CO2 emissions. It offers specific strategies in the areas of food, transportation and housing. One chapter analyzes the decimation of the Cuban economy when the USSR stopped oil exports in 1990 and provides an inspiring vision for a low energy way of living.
Plan C is an indispensable resource for anyone interested in living a lower-energy, saner and sustainable lifestyle.
Author: PAT MURPHY