But for beginner foragers who just want to answer the question “Can it eat it?”, most of the books on the subject are dry, dense, and written by mycologists for other mycologists. Frank Hyman to the rescue! How to Forage for Mushrooms without Dying is the book for anyone who walks in the woods and would like to learn how to identify just the 21 edible mushrooms they’re likely to come across. In it, Hyman offers his expert mushroom foraging advice, distilling down the most important information for the reader in colorful, folksy language that’s easy to remember when in the field. Want an easy way to determine if a mushroom is a delicious morel or a toxic false morel? Slice it in half – “if it’s hollow, you can swallow,” Hyman says. With Frank Hyman’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which mushrooms they can safely eat and which ones they should definitely avoid.

    Along the way Helena Attlee traces the uses of citrus essential oils in the perfume industry and describes the extraction of precious bergamot oil; the history of marmalade and its production in Sicily; the extraordinary harvest of 'Diamante' citrons by Jewish citron merchants in Calabria; the primitive violence of the Battle of Oranges, when the streets in Ivrea run with juice. She reveals the earliest manifestations of the Mafia among the lemon gardens outside Palermo, and traces the ongoing links between organised crime and the citrus industry. By combining insight into the country's cultural, political and economic history with travel writing, horticulture and art, Helena Atlee gives the reader a unique view of Italy.Helena Attlee is the author of four books about Italian gardens, and others on the cultural history of gardens around the world. Helena is a Fellow of the Royal Literary Fund and has worked in Italy for nearly 30 years.

    The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They run Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world.             The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today.             Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.

    Color photographs and line drawings help you identify and learn about the fascinating plants of the Pacific Northwest coast. Engaging notes on each species describe aboriginal and other local uses of plants for food, medicine and implements, along with the unique characteristics of each plant and name origins.

    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.

    Suitable for Canadian climates.

    Follow her flock over the course of a year and discover all the facets of life with sheep: from shearing day and lambing season, to preparing fiber for yarn. Along the way you'll find projects for the fiber obsessed by top knitwear designers; essays on country life, including planting an heirloom kitchen garden, harvesting winter greens for a holiday wreath, and making bluebird nest boxes; and over 100 stunning photographs. With the growing locavore movement, the rising trend in sustainable farming, and the ever-increasing interest in crafting, this book is perfect for those who yearn for a closer connection to a rural lifestyle and who enjoy making things by hand. City and suburb dwellers sometimes dream about what it would be like to live on a country farm and raise animals. Adventures in Yarn Farming invites readers to participate vicariously in the daily life of a working sheep farm without ever having to muck out a barn, be chased by a recalcitrant ram, or lift a hay bale. Told through the eyes of veteran shepherd and textile artisan, Barbara Parry's stories follow her flock over the course of a year, showing all the facets of life connected to sheep and making yarn. Readers get a front-row seat to the sheep show--tending sheep on winter mornings, shearing day, the round-the-clock chaos of lambing season, preparing fiber for yarn--and a visit to Barbara's dye studio, where she colorfully transforms skeins for hand-knit creations.With the growing locavore movement, the rising eco-friendly trend in sustainable farming, and the ever-increasing interest in crafting, this book is relevant on many fronts. It will draw readers who yearn for a closer connection with a rural lifestyle and who enjoy making things by hand. Through 13 projects, as well as sidebars and side excursions, readers get a slice of life on a New England farm.

    Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

    With easy recipes ethnobotanist James Wong shows how to make simple creams, salves, teas and much, much more from the stuff growing in your window box, the local garden centre or in the hedgerows. Using the flowers, fruit, roots, trees, vegetables and herbs that are all around us James provides preparations to help relieve a whole range of common conditions, including acne, anxiety, cold sores and general aches and pains - plus great ideas for beauty treats such as bath bombs and shampoos. Inspired by his grandmother in Malaysia who taught him about the health-giving properties of plants, James uses his top class academic knowledge to show how easy - and cheap - it is to make creams, lotions, lozenges and more which can help relieve the symptoms of a variety of common complaints. He reveals how many plants contain the same active ingredients as over-the-counter drugs and chooses his Top 100 plants to grow or buy, complete with ideas for a whole range of uses.So unleash the power of plants and soothe the symptoms of everyday ailments the natural way.

    She explains the principles of ethical fashion, from why it matters to how to do it. Tips are offered for the aspiring green goddess—including how to knit your own scarf, seduction in eco-couture, the best places to shop for vintage sunglasses, and ethical bling. Fun facts and essential directories on every aspect of sustainable stylish living are also included. With a foreword from Lily Cole, illustrations throughout by top fashion illustrator Kat Heyes (Gucci, Calvin Klein, Vogue, and Elle) and fashion secrets from celebrity friends, Green is the New Black is the chicest, greenest survival manual around. If you want to change the world—and your wardrobe—don’t go shopping without it.

    This book contains detailed information about each vegetable, including its botanical classification, flower structure and means of pollination, required population size, isolation distance, techniques for caging or hand-pollination, and also the proper methods for harvesting, drying, cleaning, and storing the seeds.Seed to Seed is widely acknowledged as the best guide available for home gardeners to learn effective ways to produce and store seeds on a small scale. The author has grown seed crops of every vegetable featured in the book, and has thoroughly researched and tested all of the techniques she recommends for the home garden.This newly updated and greatly expanded Second Edition includes additional information about how to start each vegetable from seed, which has turned the book into a complete growing guide. Local knowledge about seed starting techniques for each vegetable has been shared by expert gardeners from seven regions of the United States-Northeast, Mid-Atlantic, Southeast/Gulf Coast, Midwest, Southwest, Central West Coast, and Northwest.

    Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.There is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed.Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you'll make with your own hand-milled flour!

    Share his 30 years' experience of growing vegetables as he takes you through the vegetable year and shows you when you should sow your seeds, dig your plot and harvest your crops.

    This unique book is written by Dr. Nicole Apelian, an herbalist with over 20 years of experience working with plants and Claude Davis, a wild west expert passionate about the lost remedies and wild edibles that kept previous generations alive. The Lost Book of Herbal Remedies has color pictures of over 181 healing plants, lichens, and mushrooms of North America (2-4 pictures/plant for easy identification). Inside, you'll also discover over 550+ powerful natural remedies made from them for every one of your daily needs. Many of these remedies were used by our forefathers for hundreds of years while others come from Dr. Nicole’s extensive natural practice. This book was made for people with no prior plant knowledge who are looking for alternative ways to help themselves or their families. This lost knowledge goes against the grain of mainstream medicine and avoids just dealing with symptoms. Instead, it targets the underlying root cause and strengthens your body's natural ability to repair itself. With the medicinal herbal reference guide included, it’s very easy to look up your own condition and see exactly which herbs and remedies can help. Let me just offer you a small glimpse of what you’ll find inside:On page 145 learn how to make a powerful “relieving” extract using a common backyard weed. This plant acts directly on the central nervous system to help with all kinds of pain and discomfort.You'll also discover the most effective natural antibiotic that still grows in most American backyards. (page 150)Turn to page 275 for the natural protocol Dr. Nicole is recommending for a wide range of auto-immune conditions, after falling prey to MS herself at age 29.I could go on and on because this book contains no less than 800+ other medicinal plants and natural remedies.

    Back in civilization, Boutenko was dismayed by the inferior quality of store-bought food and industrial agriculture, and began to regularly collect wild plants near his home and on his travels. Now, in Wild Edibles, he shares knowledge gleaned from years of live-food wildcrafting and thriving in harmony with nature.This practical guide to plant foraging gives hikers, backpackers, raw foodists, gardeners, chefs, foodies, DIYers, survivalists, and off-the-grid enthusiasts the tools to identify, harvest, and prepare wild edible plants. The book outlines basic rules for safe wild-food foraging and discusses poisonous plants, plant identification protocol, gathering etiquette, and conservation.Boutenko explores in detail the many rewards of eating wild flora: environmental protection, sustainability, saving money, economic self-sufficiency, and healthy living. He draws on thoroughly researched nutrition science to make a compelling case for the health benefits of a diverse, local-food diet that includes wild greens.The majority of the 60 edible plants described in this field guide can be found worldwide, including common-growing trees. Over 300 color photos make plant identification easy and safe. A chapter containing 67 high-nutrient vegan recipes—including green smoothies, salads and salad dressings, spreads and crackers, main courses, juices, and sweets—provides inspiration to join Sergei on the trail to radiant health.“Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes has taught me that my backyard is full of free food! Way to go, Sergei.” —John Mackey, CEO of Whole Foods Market