Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful?    Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: •  Headcheese for the Unconvinced•  Veal Cheeks with Swiss Chard and Olives•  Cheese and Just a Little Brain Fritters•  Lamb Neck with Quince and Turnip•  Brisket Braised with Caramelized Onions and Chile•  Sweetbreads with Morels and Fresh Fava Beans•  Moroccan-Style Braised Heart•  Minted Tripe and Pea Salad•  Wild Boar Shanks with Cranberries and Chocolate•  Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.

    In Fields of Plenty, respected farmer, teacher, and ecology advocate Michael Ableman seeks out these innovative and committed farmers to reveal how the fruits of those who till the soil go beyond taste. From Knolls farm in California, famous for succulent figs tree-ripened to perfection, to an urban farm in Chicago that sustains an entire community, his odyssey takes him to farmers who are trying to answer questions of sustenance philosophically and, most importantly, in practice. Illustrated with evocative color photographs of the land and the people who work it, and accompanied by a bountiful selection of recipes, this beautifully written memoir reveals the power of food as a personal and cultural force.

    Now more than ever, The Thyroid Diet Revolution by Mary J. Shomon is an essential purchase for the millions of thyroid disease sufferers who struggle with weight problems.

    Yet here is a book that goes back to the future--celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today.""Preserving Food Without Freezing or Canning" offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

    Some of DeeDee Stovel's creative spins on incorporating this highly nutritious, low-fat vegetable into delicious dishes include Caribbean Black Bean Pumpkin Soup; Pumpkin Sage Risotto; Spring Spinach Salad with Strawberries and Pepitas; White Bean, Chicken, and Pumpkin Chili; Pumpkin Pizza with Gorgonzola Cheese; Pork Tenderloin with Red Wine Pumpkin Sauce; Lemon-Pumpkin Strudel; Chocolate-Pumpkin Brownies with Apricot Surprise -- and seven kinds of pumpkin pie!

    Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.

    So many people exercise and eat right, but those pounds refuse to budge and they have no idea why! Author Tosca Reno shares the slim-down secrets of fitness models and celebrities, teaching readers how to finally lose that last 10 pounds and keep it off for good. Bonus! 50 new Eat-Clean recipes!

    Sure, it's even simpler than it was before. Of course, you don't have to worry about fertilizer or poor soil ever again because you'll be growing above the ground. However, the best feature is that anyone, anywhere can enjoy a square foot garden - children, adults with limited mobility, and even complete novices can achieve spectacular results. But, let's get back to the ten improvements. You're going to love them: 1. New Location - Move your garden closer to your house by eliminating single-row gardening. Square foot gardens need just 20% of the space of a traditional garden.2. New Direction - Locate your garden on top of existing soil. Forget about pH soil tests, double-digging (who enjoys that?), or those never-ending soil improvements.3. New Soil - The new "Mel's Mix" is the perfect growing mix. We give you the recipe, and best of all, you can even buy the different types of compost needed.4. New Depth - You only need to prepare a SFG box to a depth of 6 inches! It's true - the majority of plants develop just fine when grown at this depth.5. No Fertilizer - The all new SFG does not need any fertilizer - ever! If you start with the perfect soil mix, then you don't need to add fertilizer.6. New Boxes - The new method uses bottomless boxes placed above ground. We show you how to build your own (with step-by-step photos).7. New Aisles - The ideal gardening aisle width is about three to four feet. That makes it even easier to kneel, work, and harvest.8. New Grids - Prominent and permanent grids added to your SFG box help you visualize your planting squares and properly space them for maximum harvest.9. New Seed-Saving Idea - The old-fashioned way advocates planting many seeds and then thinning the extras (that means pulling them up). The new method means planting a pinch - literally two or three seeds - per planting hole.10. Tabletop Gardens - The new boxes are so much smaller and lighter (only 6 inches of soil, remember?), you can add a plywood bottom to make them portable. Of course, that's not all. We've also included simple, easy-to-follow instructions using lots of photos and illustrations. You're going to love it!

    In The Petit Appetit Cookbook, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children.Includes:150+ easy, fast, child-tested recipes for ages 4 months to 4 yearsMealtime solutions for even the most finicky eatersNutritional information for each recipeTime-saving cooking techniquesThe right age- and stage-appropriate food choicesHow and when to introduce solids to baby's dietAdapting family recipes for young childrenRecognizing signs of food allergies and intolerances

    Filled with tips on how to select the right ingredients for your smoothies and juices and then how to make them taste absolutely perfect, this is the only book of smoothies and juices you will ever need.

    In No Excuses Detox, Megan Gilmore presents a collection of satisfying, family-friendly recipes developed with speed, convenience, and optimum digestion in mind. Because enjoying what you eat on a daily basis is crucial to maintaining health goals, these recipes for comfort food favorites--from Freezer Oat Waffles, Butternut Mac n’ Cheese, Quinoa Pizza, Loaded Nacho Dip, and Avocado Caesar Salad to Frosty Chocolate Shakes, No-Bake Brownie Bites, and Carrot Cake Cupcakes—taste just as good as their traditional counterparts, but are healthier versions packed with nutrients. Megan Gilmore sharply identifies many of the reasons people fail to stick to a healthy diet—too busy, budget conscious, cooking for picky eaters, concerns about taste or fullness, and more—addressing them head on and offering simple solutions. This beautifully packaged and artfully photographed book gives readers no excuse to not eat well year-round.

    The books 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Whether the advice is philosophical (216. Food never lies, 10. Your soul is in the food, 20. Please, PLEASE slow down) or practical (67. Taste as you go, 111. Always let rice rest, 170. Cook bacon in a cold pan), "Notes on Cooking" offers a unique and invaluable apprenticeship. It is for the everyday cook wanting to improve, the seasoned expert looking to review the highest culinary standards, and the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence. Until now, such enduring good advice especially this quick, efficient, and easy has rarely been found outside a professional kitchen. Includes an afterword by Dorothy Hamilton, founder & CEO of The French Culinary Institute, a recommended equipment list, an annotated reading list, and an index.

    Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.

    Our Modern Way series of six books has sold more than 1,000,000 copies. In an effort to provide readers with the best how-to animal books on the market we are completely updating all six Modern Way titles and reintroducing them as part of our Guide to Raising series. Written by experts, these guides give novice and experienced livestock farmers all they need to know to successfully keep and profit from animals. Each book includes information on selection, housing, space requirements, breeding and birthing techniques, feeding, behavior, and health concerns and remedies for illness. The books also address the business of raising animals -- processing meat, milk, eggs, and more. The authors were chosen not only for their expertise but also for their ability to explain the ins and outs of animal husbandry in an inviting and authoritative manner.Whether readers are ready to start an entire herd or flock or are considering purchasing their first animal, Storey's Guide to Raising series offers vital information; each book is an indispensable reference.

    But most of us don’t have the time to spend hours in the kitchen. Steve and Kathy are no exception, and with The Happy in a Hurry Cookbook, they bring together more than a hundred recipes for favorite comfort foods that come together in a flash—from last-minute entrees to set-it-and-forget-it slow-cooker meals. The Happy in a Hurry Cookbook includes recipes covering a variety of occasions and favorite foods, from holidays, casseroles, and one-pot meals to chicken, pasta, and desserts, as well a whole chapter devoted to the ultimate comfort ingredient: potatoes. Steve and Kathy also share their clever Happy in a Hurry Hacks, which save prep and cooking time and can be used no matter what recipes you're using. Best of all, they include more hilarious and heartwarming stories from the Doocy family and (some well-known) friends.With The Happy in a Hurry Cookbook you can enjoy time-saving, all-American home cooking at its best—nothing fancy, everything delicious—with recipes such as:Buffalo Chicken TacosCarrot Cake WafflesRed, White, and Blueberry Summer Fruit SaladCrockpot CarnitasPumpkin-Swirled Mashed PotatoesSweet Tea Fried ChickenBacon Braided Smoked Turkey BreastRitz Cracker Crust Peanut Butter PieSix-Minute Strawberry Pie Best of all, the easy, pleasing recipes in The Happy in a Hurry Cookbook leave you and your family with more time to do the things you love!The Happy in a Hurry Cookbook is illustrated with 65 color food photos throughout and homey shots of the Doocys with friends and family, sure to please their many fans.