• THE GLORIOUS VEGETABLES OF ITALY

    This book is a tribute to Italy’s many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend—the vegetable’s starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day.

    Item: 7510

    Author: Domenica Marchetti

    Format: Hardcover

  • THE GLUTEN-FREE QUINTESSENTIAL QUINOA COOKBOOK

    Author of the bestselling Quintessential Quinoa Cookbook, Wendy Polisi got loads of feedback on her first beautiful cookbook—the main request? Gluten-free quinoa recipes! You spoke, Wendy listened. Here is the first quinoa cookbook that is completely gluten-free—with the same easy-to-follow recipe descriptions and beautiful photography that made her first cookbook so successful.

    With over 200 pages of gluten-free quinoa inspired cuisine, here’s what you get that no other quinoa cookbook provides:

    • Wendy’s exclusive, handcrafted gluten-free recipes, tested on her own family
    • Photos of every recipe
    • Nutritional information for every recipe
    • Alternative ingredients and preparation methods for many recipes, including vegan, sugar-free, fast and easy, and eating clean
    • Quinoa recipes for kids!
    • Gluten-free desserts (need I say more?)

    So get ready, get set, get gluten-free with these delicious recipes: Black Bean Quinoa Burgers, Chickpea Cakes with Cucumber Sauce, Curried Quinoa Tacos, Waldorf Salad Wraps, Barbecued Quinoa Sloppy Joes, Baked Chile, Creamy Overnight Quinoa Muesli, Blueberry Quinoa Crumble, Gluten-Free Pizza Dough, and much more!

    Item: 7495

    Author: Wendy Polisi

    Format: Hardcover

  • THE GOURMET BUTCHER'S GUIDE TO MEAT

    Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered and marketed in a holistic system that honors both animals and consumers.

    Written in Ward's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

    The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

    Also included are recipes, a detailed glossary, and more information on:

    • The real definition, work and role of a culinary butcher
    • The history and tradition of butchery
    • Meat: selecting your breed, grading and aging, tenderness, storing, and reheating
    • How meat gets to the table: farmers, slaughtering methods, stress, animal welfare, the role of meat inspectors, cut sheets, what's legally allowed when purchasing meat for further processing, keeping integrity in the local meat movement
    • Understanding the commercial meat food chain and recognizing deceptive practices
    • Processing your own meat: what you'll need, tools, safety, prep
    • Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds
    • Cutting up a beef forequarter and hindquarter
    • Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds
    • Cutting up a side of pork
    • Sheep: domestication, terminology, raising methods, and a partial list of meat breeds
    • Cutting up a whole lamb
    • Chicken: domestication, terminology, how to cut up a whole chicken
    • How to make sausages
    • Value-added products: what they are and how they can help increase your bottom line
    • Your own butcher shop: size, equipment, display, marketing
    • A better way of thinking about meat: a holistic overview and some conclusions

    History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Ward's description of what goes on behind the scenes at meat markets large and small. And new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with more than 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological agriculture movement.

    Item: 7056

    Author: Cole Ward, Karen Coshof

    Format: Hardcover

  • THE HAMPTONS AND LONG ISLAND HOMEGROWN COOKBOOK

    CLEARANCE $16.50

    As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.

    Item: 6090

    Author: Leeann Lavin

    Format: Hardcover

  • THE HEALTHY HOME

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $21.99 AVAILABLE ONLY WHILE SUPPLIES LAST!

    In The Healthy Home, a father and son -- Dr. Myron Wentz, well-known microbiologist and founder of the USANA Corporation, and Dave Wentz, CEO of the USANA Corporation -- take readers on a tour of a specific home for a look at the surprising health risks posed by the everyday products and behaviors of a modern family. Beginning in the bedroom and ending in the garage and backyard, readers learn about the degenerative effects of toxins in the home and receive simple solutions to help minimize exposure without forgoing convenience. The Healthy Home is not a comprehensive tome on modern health hazards, nor is it a treatise on eco-conscious living. Instead, the book focuses on the most important environment -- the home -- and the problems that can most easily be lessened or eliminated. Busy parents who suspect that they should be doing more to protect their family but don't know where to start will learn about practical changes they can make in the next 15 minutes, 15 days or 15 months to create a haven for healthier living.

    Item: 5348

    Author: Dr. Myron Wentz, Dave Wentz

    Format: Hardcover

  • THE HEIRLOOM LIFE GARDENER

    Tired of genetically modified food? Every day, Americans are moving more toward eating natural, locally grown food that is free of pesticides and preservatives ... and there is no better way to ensure this than to grow it yourself. Anyone can start a garden, whether in a backyard or on a city rooftop; but what they need to truly succeed is The Heirloom Life Gardener, a comprehensive guide to cultivating heirloom vegetables.

    In this invaluable resource, Jere and Emilee Gettle, co-founders of the Baker Creek Heirloom Seed Company, offer a wealth of knowledge to every kind of gardener ... experienced pros and novices alike. In his friendly voice, complemented by gorgeous photographs, Jere gives planting, growing, harvesting and seed saving tips. In addition, an extensive A to Z Growing Guide includes amazing heirloom varieties that many people have never even seen. From seed collecting to the history of seed varieties and name origins, Jere takes you far beyond the heirloom tomato. This is the first book of its kind that is not only a guide to growing beautiful and delicious vegetables, but also a way to join the movement of people who long for real food and a truer way of living.

    Item: 5823

    Author: Jere Gettle & Emilee Gettle

    Format: Hardcover

  • THE HERBAL KITCHEN

    The secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden. The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Traunfeld prepared at Herbfarm Restaurant, while others are fresh takes on familiar classics.

    Item: 7889

    Author: Jerry Traunfeld

    Format: Hardcover

  • THE HERBFARM COOKBOOK

    Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers.

    Item: 7890

    Author: Jerrry Traunfeld

    Format: Hardcover

  • THE HOPE BEFORE US (Women of Valor Series book 3)

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $12.99 AVAILABLE ONLY WHILE SUPPLIES LAST!

    Uncovering a diabolical Nazi plot, Marge Emerson is secretly reassigned to a medical post in France. Marge's sister Em, a war correspondent, is recruited for intelligence work by an American secret service agency and quickly becomes involved in an intricate web of espionage. When Marge and Em are unexpectedly reunited in France, they attempt a daring rescue.

    Item: 1513

    Author: Elyse Larson

    Format: Paperback

  • THE HOW TO GUIDE TO BUILDING WITH STRAW BALES: LOAD BEARING

    In the How-To Guide to Building With Straw Bales (Load Bearing) DVD, you'll discover how this form of construction uses the bales themselves as the structural element of the home. The roof sits directly on the bale walls and the straw itself is load-bearing. Nearly two hours of instruction takes you through the entire process of building a load-bearing straw bale home in a day-by-day teaching format.

    The DVD shows in detail everything from creating a pad and pier raised floor foundation to installing toe-ups, baling the walls square and plumb, using the best strapping to pre-compress your walls, installing the rafters, attaching the roof sheathing, installing windows and doors, dealing with cabinetry installations, and much more.

    Item: 6616

    Author: Andrew Morrison

    Format: DVD

  • THE HOW TO GUIDE TO BUILDING WITH STRAW BALES: POST & BEAM

    The How-to Guide to Building With Straw Bales (Post and Beam Infill) DVD covers post and beam construction using a structural support system in the home (typically wood), with straw bales as infill insulation (nonstructural bales). In nearly three hours of instruction, this best-selling DVD walks you through the entire baling process of a post and beam home, step-by-step. You'll learn how to:

    • install toe-ups
    • properly set up your baling layout and bale walls (including inside and outside corners)
    • create niches, truth windows and window seats
    • work with tall walls, as well as rounded and straight edges
    • weedwhack your walls
    • apply welded wire mesh
    • work with electrical and plumbing systems in your walls
    • get your walls completely ready for the plastering process
    • and more!
    Item: 6615

    Author: Andrew Morrison

    Format: DVD

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