Writing in a delightfully personal and down-home style, Green emphasizes the point that herbal medicine-making is fundamental to every culture on the planet and is accessible to everyone. So, first head into the garden and learn to harvest your own herbs, and then head into your kitchen and whip up a batch of raspberry cough syrup, or perhaps a soothing elixir to erase the daily stresses of modern life.

    Stretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning! This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    First published in 1982.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    Leaving behind her wildlife rescue work in Oregon, Terri traveled to Australia, and there, at a small wildlife park, she met and fell in love with a tall, blond force of nature named Steve Irwin. They were married in less than a year, and Terri eagerly joined in Steve's conservation work. The footage filmed on their crocodile-trapping honeymoon became the first episode of T"he Crocodile Hunter, " and together, Steve and Terri began to change the world. In "Steve & Me, " Terri recounts the unforgettable adventures they shared -- wrangling venomous snakes, saving deadly crocodiles from poachers, swimming among humpback whales. A uniquely gifted naturalist, Steve was first and foremost a wildlife warrior dedicated to rescuing endangered animals -- especially his beloved crocs -- and educating everyone he could reach about the importance of conservation. In the hit TV shows that continue to be broadcast worldwide, Steve's enthusiasm lives on, bringing little-known and often-feared species to light as he reveals and revels in the wonders of our planet.With grace, wit, and candor, Terri Irwin portrays her husband as he really was -- a devoted family man, a fervently dedicated environmentalist, a modest bloke who spoke to millions on behalf of those who could not speak for themselves. "Steve & Me" is a nonstop adventure, a real-life love story, and a fitting tribute to a man adored by all those whose lives he touched, written by the woman who knew and loved him best of all.

    This catechism is specifically designed for Catholic adults, for those who are new to the church, and especially for those who are journeying through the Rite of Chrisitian Initiation.

    As culturally important foods and medicines, as well as instigators of religious practices, they have been intimately tied to the development and spread of human societies. And yet, despite their numerous influences on the history of the world, fungi are completely disregarded by the majority of people today.In 2006 Peter McCoy founded Radical Mycology, a grassroots organization dedicated to increasing awareness of the many ways to work with fungi for personal, societal, and ecological health. Nearly a decade later, McCoy has written Radical Mycology to share the wide array of skills and insights that have arisen from the organization’s international work to advance the science of appropriately applied mycology. Shattering commonly held beliefs on the value of the Fungal Queendom, Radical Mycology definitively explores the many reasons that fungi should no longer be ignored but instead honored and embraced for the many gifts they offer. The result is the most comprehensive book on mycology—the science of fungi—ever published.Interwoven with short essays on the lessons of the fungi, Radial Mycology begins with chapters that explore the uniqueness of fungal biology, the critical ecological roles of micro and macro fungi, how to accurately identify mushrooms and mycorrhizal fungi, the importance of lichens as medicines and indicators of environmental quality, and the profound influences that fungi have held on the evolution of all life and human cultures. With this foundation laid, the reader is then equipped to work with the fungi directly. Techniques for making potent fungal medicines, growing fermenting fungi for food, and cheaply cultivating mushrooms using recycled tools (and yet still achieving lab-quality results) are explored in-depth. Subsequent chapters grow far beyond the limits of other books on mushrooms. Detailed information on the principles and practices of natural mushroom farming—largely influenced by the design system of permaculture—is presented along with extensive information on cultivating mycorrhizal fungi and the science of mycoremediation, the application of fungi to mitigate pollution in the environment and in our homes. The book ends with deeper insights into the social effects that fungi present from the reflection of mycelial networks in the design of whole societies to a rigorous examination of the history of psychoactive fungi.Written for the beginner as well as the experienced mycologist, Radical Mycology is an invaluable reference book for anyone interested in Do-It-Yourself (or Do-It-Together) homesteading, community organizing, food security, natural medicine, grassroots bioremediation, and the evolution of human-fungal-ecological relations. More than a book on mushrooms, Radical Mycology is a call to ally with the fungi in all efforts to spawn a healthier world. Heavily referenced and vibrantly illustrated by the author, this unprecedented book will undoubtedly remain a classic for generations to come.

    There are literally hundreds of plants readily available underfoot waiting to be harvested and used either as food or as a potential therapeutic. This book is both a field guide to nature's bounty and a source of intriguing information about the plants that surround us.

    Our Test Kitchens experts have paired easy side dishes and desserts with superfast entrées to create over 160 mouthwatering menus. Organized by easy-to-use food categories, including Soups, Sandwiches, Salads, Meatless Main Dishes, Fish and Shellfish, Meats, and Poultry, Cooking Light Fresh Food Fast offers recipes that are great for you and taste great, too! With short ingredient lists, straightforward procedures, fresh ingredients, and delicious results, the recipes and meals in this cookbook will be the most requested, often-repeated solutions in your weeknight repertoire.

    By talking through a hundred or so items, Mike Berners-Lee sets out to give us a carbon instinct for the footprint of literally anything we do, buy and think about. He helps us pick our battles by laying out the orders of magnitude. The book ranges from the everyday (foods, books, plastic bags, bikes, flights, baths...) and the global (deforestation, data centres, rice production, the World Cup, volcanoes, ...) Be warned, some of the things you thought you knew about green living may be about to be turned on their head. Never preachy but packed full of information and always entertaining.

    Featuring over 80 self-contained projects, from growing your own food organically, cooking home-grown produce, keeping selected livestock, and leading a more sustainable lifestyle, this down-to-earth, yet practical guide is the perfect start for someone looking to go “green.” Features more than 80 self-contained projects Offers urban, suburban, and rural projects Concerned by the poor quality of food on offer, Sheherazade Goldsmith started up an organic delicatessen that soon began to specialize in home-cooked food for babies and young children.

    Obama invites you inside the White House Kitchen Garden and shares its inspiring story, from the first planting to the latest harvest.  Hear about her worries as a novice gardener – would the new plants even grow? Learn about her struggles and her joys as lettuce, corn, tomatoes, collards and kale, sweet potatoes and rhubarb flourished in the freshly tilled soil.  Get an unprecedented behind-the-scenes look at every season of the garden’s growth, with striking original photographs that bring its story to life.  Try the unique recipes created by White House chefs and made with ingredients just picked from the White House garden.  And learn from the White House Garden team about how you can help plant your own backyard, school or community garden.   Mrs. Obama’s journey continues across the nation as she shares the stories of other gardens that have moved and inspired her: Houston office workers who make the sidewalk bloom; a New York City School that created a scented garden for the visually impaired; a North Carolina garden that devotes its entire harvest to those in need; and other stories of communities that are transforming the lives and health of their citizens.   In American Grown, Mrs. Obama tells the story of the White House Kitchen Garden, celebrates the bounty of gardens across our nation, and reminds us all of what we can grow together.

    Wise, rhapsodic, exalted – Island Home is not just a brilliant, moving insight into the life and art of one of our finest writers, but a compelling investigation into the way our country shapes us.

    So listen to these stories to find out the real reason why animals sing, the story behind a 150-million-year-old feather and what it is about snakes that really unnerves Sir David.3 CDs. 3 hrs 9 mins.