Joan lives in Los Angeles and is just starting out as a writer for the newspaper food pages. Imogen lives on Camano Island outside Seattle, writing a monthly column for a Pacific Northwest magazine, and while she can hunt elk and dig for clams, she's never tasted fresh garlic--exotic fare in the Northwest of the sixties. As the two women commune through their letters, they build a closeness that sustains them through the Cuban Missile Crisis, the assassination of President Kennedy, and the unexpected in their own lives.Food and a good life--they can't be separated. It is a discovery the women share, not only with each other, but with the men in their lives. Because of her correspondence with Joan, Imogen's decades-long marriage blossoms into something new and exciting, and in turn, Joan learns that true love does not always come in the form we expect it to. Into this beautiful, intimate world comes the ultimate test of Joan and Imogen's friendship--a test that summons their unconditional trust in each other.A brief respite from our chaotic world, Love & Saffron is a gem of a novel, a reminder that food and friendship are the antidote to most any heartache, and that human connection will always be worth creating.

    This is not the decadence or the preciousness we might associate with a word like "foodie," but a form of reverence . . . Enchanting. --Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these--rice, wheat, and corn--now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still:The source of much of the world's food--seeds--is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world's cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer.If it strikes you that everything is starting to taste the same wherever you are in the world, you're by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health--and to the planet.In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it's too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn't even know existed. Take honey--not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees' nests. Or consider murnong--once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee.From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.

    Whether you’re cooking for yourself, whipping up a family dinner, or preparing a special-occasion feast, Nom Nom Paleo: Let’s Go! will inspire you with deliciously nourishing meals.Weeknight suppers should be healthy and flavor-packed but also fast and simple. Weekends and celebrations, on the other hand, are the perfect excuse to craft elevated (but easy!) crowd-pleasers. This cookbook offers crazy-delicious recipes for all occasions, and every single one is free of grains, gluten, dairy, and refined sugar. Better yet? No one in your family will notice what’s missing!As always, Nom Nom Paleo’s recipes reflect the diverse cuisines Michelle grew up with and culinary ideas from her travels. Often Asian-inspired, Michelle’s unfussy recipes maximize flavor, optimize whole foods, and are presented with photos of each step so they’re absolutely foolproof—even for novice cooks! New recipes include:Cantonese Roast DuckNom Nom Chili CrispBacon Cheeseburger CasseroleChicken KaraageInstant Pot Balsamic Beef StewPaleo-Friendly Cream Puffs. So what are you waiting for? LET’S GO!

    Will Bulsiewicz

    Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

    This book—part organizational guide and part food-prep handbook—is your guide. Author Kristen Hong adopted a nutrient-dense, plant-based diet in an effort to lose weight and improve her health. But amidst the demands of day-to-day life and a busy family, she found it impossible to stick to. The solution? A smarter, better-organized fridge that served her real-life needs. In this invaluable resource, you will discover how a beautifully organized fridge can make your life—including healthy eating for the whole family—easier. It covers general fridge organization (for all models and configurations) as well as shopping tips, storage guidelines, the best meal-prep containers, and more than 100 easy plant-based recipes made for meal prepping.

    Whether you're looking for greater food security, better health, tastier food, to save or earn money, connect with your food source, this book is for you. If you're looking for a different kind of life—a life focused on health and wellness—take a look down the road less traveled.Looking for every opportunity to pass his hard-earned knowledge onto others, Justin Rhodes created this inspiring and practical invitation to growing your own food and experiencing a more connected, sustainable lifestyle, no matter where you live or how much space you have. Filled with beautiful and inspiring photographs from the Rhodes’ homestead and chock full of resources, including gardening plans, everything you need to know about raising chickens, tips for how to get your kids involved, and even recipes for how to serve up your home-grown goodness, The Rooted Life provides you with the inspiration, the encouragement, and the practical wisdom that you need to begin the journey to a more rooted life.

    Rex who can’t decide what his next meal should be, introducing readers to basic Spanish and English food vocabulary. When a bluebird comes upon a dinosaur who’s down in the dumps, he asks what’s wrong. “¡Tengo hambre!” says the dinosaur. I’m hungry! Does the dinosaur want a banana? “¿Plátano? No.” Fish? “¿Pescado? No, gracias.” Nothing seems to do the trick! What does dinosaur want to eat? This delightful bilingual picture book is about finding just the right food—and just the right friend. Perfect for fans of We Don't Eat Our Classmates and Stegothesaurus.

    Beloved by home cooks since the magazine was first published, the recipes resonate now more than ever as many of us—from the countryside, city, and in between—return from quick meals on the go to slow, scratch cooking; fresh and wholesome ingredients (often homegrown, self-made, or from the farmer’s market); and the tradition of Sunday dinners and eating together with family and friends.Best Recipes from the Farmer’s Wife Cookbook brings together the most popular, easy-to-follow recipes and variations along with dozens of menus that originated in farm kitchens nationwide and appeared on the pages of the magazine over its publication around the start of the twentieth century. This new edition is illustrated with color photographs and completely redesigned to appeal to a modern-day cook who wants to bring the warmth and family of the Farmer’s Wife to their own kitchen.Recipes include:Macaroni and CheesePie—all kinds!Southern Fried ChickenFried Green TomatoesSpiced Oatmeal CookiesMichigan Cherry PieApple Plum JamPear HoneyCorn ChowderSwedish MeatballsStuffed Sweet PotatoesAnd hundreds more!Wherever you live, this down-home cookbook is the perfect companion to a renewed appreciation for family life and comforting, back-to-basics cooking.

    

    Using season-extension techniques, such as cold frames, mini hoop houses, and thick mulches, combined with a thoughtful mixture of annual and perennial crops, you’ll discover that eating from your backyard through all 12 months is possible. With a hearty dose of enthusiasm and expertise, author Misilla dela Llana of YouTube’s Learn to Grow channel presents this season-by-season guide to growing edible plants, covering everything from what tasks and what crops are best for each harvesting season to step-by-step DIY projects for structures and methods to temper weather extremes. With Four-Season Food Gardening you can keep on growing, no matter what challenges Mother Nature presents. Inside, you’ll find info on:Veggies you can harvest in the dead of winterFoods that come from perennial plants you harvest from for many yearsHow to build and use cold frames and other season extenders to prolong your harvestTips for incorporating layers of edible plants to maximize spacePruning, planting, and maintenance advice for dozens of cropsSeasonal maintenance and harvesting know-how from a proBuild a forest of food in your backyard and reap the delicious rewards for years to come!

    and will leave you hungry besides!As Mia and her uncle Eddie travel the ten blocks from their apartment to the Big Wok restaurant, Mia spies one giant panda ride, two lion statues, three swimming turtles, four bonsai trees, five tai chi practitioners ... There are so many things to see in Chinatown! And when they reach the Big Wok, they find ten yummy dim sum dishes to eat. But what route should they take back home?This sweet story about a girl, her uncle, and a little cat they meet on the way accomplishes multiple fun and useful aims: It's a fully bilingual counting book that teaches readers the numbers one through ten in both simplified Mandarin and English. It provides a fun tour of a typical Chinatown--a beloved neighborhood in many cities around the world. Children will enjoy spotting the kitten in every illustration as it trails Mia and Uncle Eddie through the streets. And with each item that Mia encounters on her walk, the book introduces some fascinating new aspect of Chinese culture or myth, as explained in the friendly backmatter. Join Mia and Uncle Eddie as they wander Ten Blocks to the Big Wok!This charming bilingual English/Mandarin counting book uses a stroll through Chinatown to introduce readers to the numbers one through ten in Chinese ... and will leave you hungry besides!

    After a five year battle with the condition, Emily embarked on a journey of healing - with food, exercise and healthy living - and now with her debut book she puts us on the path to taking back control of our own bodies. Beat Arthritis Naturally shares Emily's top tips and tricks for managing symptoms, along with quick exercise sequences and delicious recipes made with unprocessed whole foods, such as Cajun Salmon Burgers, Warming Parsnip Soup and Bright Blueberry Muffins.Emily delves into a variety of topics to help you naturally feel better, including:- Healthy delicious recipes- Key anti-inflammatory foods and potential inflammatory foods- Pain management- The importance of sleep- Mindset and how to think more positivelyCombining Emily's own challenges with seronegative arthritis and backed-up expert advice from leading therapists and rheumatologists, Beat Arthritis Naturally will give you the confidence you need to live a healthier and happier life.'Emily has compiled a fantastic book full of useful and scientifically robust information about how lifestyle and food can help with this debilitating group of conditions. Most people resort to medications alone, when actually we know just how impactful lifestyle can be. Emily is banging the drum for arthritis patients everywhere and this is a must read for anyone suffering alone and looking to improve their wellbeing holistically.' - Dr Rupy Aujla, MBBS, BSc, MRCGP, Founder Doctor's Kitchen, ,

    OPOS simplifies cooking by deconstructing recipes, doesn't require any fancy equipment or massive prep and is both quick and healthy. Ingredients are layered in a pressure cooker, and the food cooks in its own juices at the highest possible heat in the shortest possible time.The Complete OPOS Cookbook, by culinary pioneer and OPOS inventor B. Ramakrishnan, features entire meal plans spanning regional and international cuisines and includes his bestselling recipes along with new ones.

    Best's classroom is always inspiring! Follow a classroom of real kindergartners as they grow a garden full of healthy vegetables. Joyful photographs show kids planting seeds, tending the seedlings, and harvesting (and eating!) the results. An exciting introduction to the math and science involved in growing a garden.The Life Cycles in Room 6 series follows Mrs. Best's real kindergarten class as they help things grow. This photo-illustrated series engages readers with hands-on science in the classroom and beyond.

    For one woman, that’s meant learning her tribe’s history to help bring back the buffalo. For another, it’s meant preserving forest purchased by her great-great-uncle, among the first wave of African Americans to buy land. Others are rejecting monoculture to grow corn, beans, and squash the way farmers in Mexico have done for centuries. Still others are rotating crops for the native cuisines of those who fled the “American wars” in Southeast Asia.   In Healing Grounds, Liz Carlisle tells the stories of Indigenous, Black, Latinx, and Asian American farmers who are reviving their ancestors’ methods of growing food—techniques long suppressed by the industrial food system. These farmers are restoring native prairies, nurturing beneficial fungi, and enriching soil health. While feeding their communities and revitalizing cultural ties to land, they are steadily stitching ecosystems back together and repairing the natural carbon cycle. This, Carlisle shows, is the true regenerative agriculture – not merely a set of technical tricks for storing CO2 in the ground, but a holistic approach that values diversity in both plants and people.   Cultivating this kind of regenerative farming will require reckoning with our nation’s agricultural history—a history marked by discrimination and displacement. And it will ultimately require dismantling power structures that have blocked many farmers of color from owning land or building wealth.    The task is great, but so is its promise. By coming together to restore these farmlands, we can not only heal our planet, we can heal our communities and ourselves.

    It’s a familiar scene: Parent offers a spoon, loaded with nutritious food; Baby turns their head away and starts crying. Enter responsive feeding. Recommended by the US Dept of Health and Human Services, the Academy of American Pediatrics, and UNICEF, responsive feeding is learning how to read your baby’s communication cues and your toddler’s often-very-strong preferences (hello two-year-olds!) rather than feeding them a predetermined amount.   Think of responsive feeding as a dance. For parents, it’s about engaging your baby, anticipating their moves, and taking turns to lead the choreography. The parent responds to baby’s communication and baby responds to theirs. Because the parent is in-tune and present in the moment, they will connect and flow, making for a joyful experience!   Using evidence-based strategies, feeding therapist and speech language pathologist Melanie Potock explains how to read your child’s cues to ensure happy mealtimes with happy kids. This book is designed to answer the most common questions about feeding babies and toddlers up to age three. It also debunks myths while offering practical tips on making mealtimes joyful and less stressful. It teaches a no-nonsense, straight-forward approach to responsive feeding that’s focused on nurturing trust and communication between parent and child.

    Roshini Raj shows the ways in which the microbiome impacts overall well-being, and helps readers reset their biological clocks by improving their gut health.With one in four Americans suffering from digestive health issues every day, gut health has become an increasingly important part of wellness. With the human body, so many issues can be improved upon, or cured, by balancing the microbiome. But the microbiome--a community of bacteria, viruses, and yeasts that dwell in the body--has long been something that the average person can find baffling--and maybe a little bit gross.By offering simple and straightforward answers to questions like what one should be eating, what probiotics are, which vitamins and medicines really work, Dr. Raj demystifies the gut. She uses the idea of a home renovation to show how different organs and parts of the body can be "renovated" in order to optimize the microbiome. After all, balancing one's microbiome improves digestive health, brain function, emotional stability, the body's response to inflammation, immunity, and lessens premature aging.Melding the latest developments and discoveries in microbiome research, along with Dr. Raj's practical tips developed from her years of clinical experience, Gut Renovation shows readers how to turn back the biological clock and revamp the way they live forever.