The Backyard Orchardist includes help on selecting the best fruit trees and information about each stage of growth and development, along with tips on harvest and storage of the fruit. Those with limited space will learn about growing dwarf fruit trees in containers.Appendices include a fruit-growers monthly calendar, a trouble-shooting guide for reviving ailing trees, and a resource list of nurseries selling fruit trees.

    Easier than ever to use, it's organized just he way you plan your meals - with meats and main dishes first. It's packed with know-how, show-how and how-to. More than 1500 recipes, 299 full-color photographs, cooking hints, shopping tips, charts, line drawings.

    This comprehensive guide, written in charming prose from the perspective of an organic farmer, will appeal to readers who are interested in raising chickens, or simply want the best knowledge about how to cook them. With this in mind, farmer and animal expert Jennifer Megyesi discusses all the basic details of raising the birds—general biology, health, food, choosing breeds, and so on—and she cuts through the smoke to identify what terms like "organic," "free-range," and so on really mean for poultry farmers and consumers.No chicken book would be complete without information on how to show chickens for prizes, and this is no different, but The Joy of Keeping Chickens also stresses the importance of self-sustainability and organic living, and the satisfaction of keeping heirloom breeds. Readers will appreciate the comprehensive nature of this readable, informative guide, and Megyesi's enthusiasm about keeping chickens. Coupled with Geoff Hansen's gorgeous full-color photographs, this text makes for an instant classic in the category.

    Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

    Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

    In her latest book, groundbreaking garden writer Carol Deppe (The Resilient Gardener, Breed Your Own Vegetable Varieties) focuses on some of the most popular home garden vegetables--tomatoes, green beans, peas, and leafy greens--and through them illustrates the key principles and practices that gardeners need to know to successfully plant and grow just about any food crop. Deppe's work has long been inspired and informed by the philosophy and wisdom of Tao Te Ching, the 2,500-year-old work attributed to Chinese sage Lao Tzu and the most translated book in the world after the Bible. The Tao of Vegetable Gardening is organized into chapters that echo fundamental Taoist concepts: Balance, Flexibility, Honoring the Essential Nature (your own and that of your plants), Effortless Effort, Non-Doing, and even Non-Knowing. Yet the book also offers a wealth of specific and valuable garden advice on topics as diverse as: - The Eat-All Greens Garden, a labor- and space-efficient way to provide all the greens a family can eat, freeze, and dry--all on a tiny piece of land suitable for small-scale and urban gardeners.- The growing problem of late blight and the future of heirloom tomatoes--and what gardeners can do to avoid problems, and even create new resistant varieties.- Establishing a Do-It-Yourself Seed Bank, including information on preparing seeds for long-term storage and how to -dehybridize- hybrids.- Twenty-four good places to not plant a tree, and thirty-seven good reasons for not planting various vegetables. Designed for gardeners of all levels, from beginners to experienced growers, The Tao of Vegetable Gardening provides a unique frame of reference: a window to the world of nature, in the garden and in ourselves.

    Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

    And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout. He even pulls on the gardening gloves to collect stinging nettles. In wry, detailed prose, he traces his journey from wrangler of pre-packaged calories to connoisseur of coveted wild edibles. Structured around the seasons of the year, each chapter focuses on a specific food type and concludes with a recipe featuring the author's hard-won bounty, a savory stop to each adventure-filled morsel.

    Jamie at Home

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!

    In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

    This haven of ecologically friendly practices has been the focus of BBC Two's popular series It's Not Easy Being Green, a title at least somewhat belied by the simplicity of the practical changes suggested in Self Sufficiency for The 21st Century. (Hand-selling tip: It's important to realize that low impact living isn't generally a one-jump leap. The incremental changes recommended in this book can help people take their first major steps in that direction.)

    This is the winning system of "Fix, Freeze, Feast," a cookbook that has already attracted an enthusiastic following among busy families. Millions of shoppers save money by buying groceries in bulk - trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten - unlabeled and unrecognizable under lays of ice crystals - in the back of the freezer. In the new paperback edition of "Fix, Freeze, Feast," authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment's notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn't be without. Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, "Fix, Freeze, Feast" meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. "Fix, Freeze, Feast," also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.