It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible.In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.

    You need this book. Give plants a chance.Help your plant live with survival tips and learn the simple ways not to kill your plants.With over 50 different types of popular houseplants, How Not to Kill Your Houseplant summarizes what type of care your plants do (or don't) need. Be on the lookout for warning signs of a sick plant, from brown spots to crispy leaves, and make sure you take the proper action to rescue your plant.Learn the basics of horticulture, from watering your plant to what kind of soil it should be placed in to how much light it needs every day to if a certain type of plant will thrive in your living space. Find out how to keep a cactus alive, where to hang air plants, and how to repot succulents.Full of helpful tips, pictures, and informational panels, How Not to Kill Your Houseplant will turn your home into a beautiful greenhouse of healthy, happy plants.

    For less than the cost of a dinner out, this new cookbook from Food Network star and best-selling author Sandra Lee will inspire you to re-think the way you cook. Her unique Semi-Homemade(r) cooking formula combines 70 percent ready-made and 30 percent fresh ingredients for fast, delicious results. Learn how to make the most of heart-healthy foods and smart ingredients like lean turkey, salmon, whole grain couscous, vitamin-packed sweet potatoes, and other "power foods." Includes more than 140 quick, easy and healthful recipes, plus gorgeous color photos of every recipe.

    Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop. Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You’ll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer. Brooklyn Brew Shop’s Beer Making Book offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying “I made this!”

      The 125 recipes include dishes her beloved mother used to make, plus new recipes like Pasta Pizza Snack Mix and Garth's Teriyaki Bowl. Every recipe tells a story, whether it's her grandma's Million Dollar Cupcakes, or her Camo Cake that she made for her nephew's birthday.   As Trisha says: "I love to cook now more than I ever have, because for me, cooking is about love. It's sharing a meal with family and friends and talking about our lives. It's working out thoughts in my head about what I need to conquer or accomplish while I'm working on a homemade pastry crust. Sometimes the feel of cold butter in my hands working through the flour just makes me see things more clearly."

    Brunstetter, is a collection of over 200 recipes that are great for taking along and sharing where people meet to worship, work, and play. Included are tips for traveling with and serving food as well as personal stories of how gatherings are at the heart of the Amish community. The well-organized book boasts contributions from Amish and Mennonites from across the United States. Categories include Beverages, Snacks, Breads and Rolls, Salads, Side Dishes, Main Dishes, Desserts, and Feeding a Crowd. Encased in a lay-flat binding and presented in full color, home cooks from all backgrounds will want to add this cookbook to their collection. Wanda E. Brunstetter’s Amish Friends Gatherings Cookbook is sure to become a treasured resource.

    Over 80 delicious super-simple recipes that will save you both time and money.Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person.Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes.With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry.Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen.I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include:* Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie

    The good news is that feeding your family fresh food from your own backyard garden all winter long is far easier and less time-consuming than you might imagine. And you won’t find better-tasting food at any price!

    In Shit, Actually, Lindy returns to those roots, re-examining beloved and iconic movies from the past 40 years with an eye toward the big questions of our time: Is Twilight the horniest movie in history? Why do the zebras in The Lion King trust Mufasa-WHO IS A LION-to look out for their best interests? Why did anyone bother making any more movies after The Fugitive achieved perfection? And, my god, why don't any of the women in Love, Actually ever fucking talk?!?!From Forrest Gump, Honey I Shrunk the Kids, and Bad Boys II, to Face/Off, Top Gun, and The Notebook, Lindy combines her razor-sharp wit and trademark humor with a genuine adoration for nostalgic trash to shed new critical light on some of our defining cultural touchstones-the stories we've long been telling ourselves about who we are. At once outrageously funny and piercingly incisive, Shit, Actually reminds us to pause and ask, "How does this movie hold up?", all while teaching us how to laugh at the things we love without ever letting them or ourselves off the hook.Shit, Actually is a love letter and a break-up note all in one: to the films that shaped us and the ones that ruined us. More often than not, Lindy finds, they're one and the same.

    Are heirloom vegetables more difficult to grow than conventional hybrids? The Beginner's Guide to Growing Heirloom Vegetables debunks this myth by highlighting the 100 heirloom vegetables that are the easiest to grow and the tastiest to eat.Marie Iannotti makes it simple for beginning gardeners to jump on the heirloom trend by presenting an edited list based on years of gardening trial and error. Her plant criteria is threefold: The 100 plants must be amazing to eat, bring something unique to the table, and—most importantly—they have to be unfussy and easy to grow. Her list includes garden favorites like the meaty and mellow 'Lacinato' Kale, the underused and earthy 'Turkish Orange' Eggplant, and the unexpected sweetness of 'Apollo' Arugula.

    But conventional beekeeping requires a significant investment and has a steep learning curve. The alternative? Consider beekeeping outside the box.The Thinking Beekeeper is the definitive do-it-yourself guide to natural beekeeping in top bar hives. Based on the concept of understanding and working with bees' natural systems as opposed to trying to subvert them, the advantages of this approach include:Simplicity, sustainability, and cost-effectivenessIncreased safety due to less heavy lifting and hive manipulationChemical-free colonies and healthy hivesTop bar hives can be located anywhere bees have access to forage, and they make ideal urban hives due to their small footprint.Emphasizing the intimate connection between our food systems, bees, and the well-being of the planet, The Thinking Beekeeper will appeal to the new breed of beekeeper who is less focused on maximizing honey yield, and more on ensuring the viability of the bee population now and in the coming years.Christy Hemenway is the owner and founder of Gold Star Honeybees, a complete resource for all things related to beekeeping in top-bar hives. A passionate bee-vangelist and advocate for natural, chemical-free beekeeping, Christy is a highly sought-after speaker, helping audiences to understand the integral connection between bees, food, human health, and the future of the planet.

    The beautiful animals immortalized in Disney 's "Bambi" are also the garden 's biggest pests. Increased hunting regulations have caused the deer population to swell to more than 30 million. At the same time, suburban expansion has led to a loss of natural habitat. The result? Deer are looking for food and finding it in gardens all across the country."50 Beautiful Deer-Resistant Plants" makes keeping deer away as simple as choosing the appropriate plant. Instead of the typical barriers and fencing, expert plantswoman Ruth Rogers Clausen has chosen the 50 most beautiful (and least palatable) annuals, bulbs, ferns, grasses, herbs, perennials, and shrubs. Whether it 's the charming snow crocuses that bloom each spring or the vibrant, long-blooming Texas Sage, these 50 plants provide gardeners a chance to design a deer-proof garden without sacrificing style. Each plant profile includes a deer-resistance scale, tips on growth and care, zone recommendations, and gorgeous color photos showing the plant up close and in the garden setting. Also includes dozens of companion planting ideas. With the helpful and trusted advice in "50 Beautiful Deer-Resistant Plants," gardeners can finally garden without fear of deer.

    When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.

    Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

    The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.