The author, Maria Treben, was herself a highly acclaimed and much sought-after lecturer in Europe. Wherever she spoke, the auditoriums were filled to overflowing to her her tell of her personal experiences in treating and relieving even malignant diseases with her completely natural herbal remedies. Because the recipes are clear, concise and easy-to-understand, healing with medicinal herbs is now something that everyone can learn and apply themselves.

    unprocessed and unrefined) ingredients. Jae Steele is a registered holistic nutritionist; she has also been a professional vegan baker and has worked on an East Coast organic farm. Her life experiences and her love of vegan whole foods are at the heart of Get It Ripe, which not only includes uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including cleansing and detox programs, yoga and meditation, ethical consumerism, and the connections among mind, body, and spirit.The two hundred recipes include Butternut Risotto, Chipotle Black-Eyed Peas with Maple Mashed Sweet Potatoes, Cauliflower Chickpea Curry, Pad Thai, Fettuccini No-Fredo, Cinnamon Pumpkin Soup, Banana Creem Pie, and Cowgrrrl Cookies. Two-color throughout, the book also includes sixteen full-color recipe photographs.Get healthy and energetic with Get It Ripe.In addition to being a registered holistic nutritionist, Jae Steele has authored numerous vegan cookzines and runs the blog Domestic Affair. She lives in Montreal.

    Focusing on pregnancy and the postpartum, "Mother Food" explores lactogenic foods and herbs and how they enhance milk production, prevent postpartum depression, increase energy, promote gentle weightloss and detox, improve the mother's and baby's immune systems, and also how they affect a baby's IQ, colic, allergy, and even her like or dislike of the taste of her mother's milk. Expert opinions are reviewed and traditional systems of medicine are succinctly explained. Written in an easy-to-read style and replete with remedies and recipes, "Mother Food" is both practical and informative. Recommended by lactation consultants and approved by the La Leche League International Book Evaluation Committee, "Mother Food" has become a favorite of mothers who want to learn what they can do to optimize both the quantity and quality of their milk, while contributing to their own and their baby's best health.

    The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.

    After water and tea, it is the most popular drink in the world, and it is at the center of an over $450 billion industry. With the emergence of craft brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item.The Oxford Companion to Beer is the first reference work to fully investigate the history and vast scope of beer, from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and social and political implications of sharing a beer. Entries not only define terms such as "spent grain" and "wort," but give fascinating details about how these and other ingredients affect a beer's taste, texture, and popularity. Cultural entries on such topics as drinking songs or beer gardens offer vivid accounts of how our drinking traditions have shifted through history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries; the legacies they left behind, in the forms of the world's most popular beers and breweries, are recurrent themes throughout the book. Collectively the Companion has over 1,100 entries--written by 150 of the world's most prominent beer experts--as well as a foreword by renowned chef Tom Colicchio (star of television's Top Chef), thorough appendices, conversion tables, images throughout, and an index. Flipping through the book, readers will discover everything from why beer was first taxed to how drinkers throughout history have overcome temperance movements and how an "ale conner" determined the quality of a beer in the thirteenth century. (It involved sitting in a puddle of beer.)The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer.

    For more than thirty-five years he's written a weekly restaurant review, but he's best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.In Tom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comeback--an essential element in the city's recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris's coverage of the heroic return of the city's chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorris's long career writing about this delicious city."New Orleanians are passionate about a lot of things, especially food! Nobody understands this better than Tom Fitzmorris. In Hungry Town, Tom gives readers insight into this amazing and one-of-a-kind city, and shows how food and the restaurant industry helped the city to survive and thrive after Katrina." -- EMERIL LAGASSE, chef, restaurateur, and TV host"No city restaurant critic in U.S. history has written more, eaten more, or knows more of their cuisine than Tom Fitzmorris."-- JAMES CARVILLE, political commentator, New Orleanian, and food enthusiast"A delicious read, part autobiographical, with wonderful recipes and a comprehensive restaurant history. This is a great tribute to the indomitable spirit of the New Orleans restaurant community, which brought our city back from the devastation of Hurricane Katrina. Hungry Town is a must for both New Orleanians and lovers of New Orleans food."-- ANNE GOOCH, Galatoire's Restaurant and New Orleans Wine and Food Experience co-founder"This book is a must-have for any New Orleanian or anyone traveling to New Orleans. It's full of the juicy tidbits that you can't find anywhere else. His prose will leave you salivating after every chapter. What a delicious read!"-- JOHN BESH, Besh Restaurant Group chef/owner"From his cat-bird seat, Tom Fitzmorris shares with us the family feuds, delicious tidbits, and vicious bites that comprise the New Orleans food scene of the late twentieth century. Hungry Town is the Tom-tell-all we've all been waiting for!"-- POPPY TOOKER, Slow Food New Orleans founder and food activist

    Paths of Desire is the enchanting, amusing, and moving account of making a garden -- and confronting the essence of suburban gardening, with its idiosyncratic ecosystem. This meant struggling with depraved skunks and raccoons, marauding teenagers, plastic jungle gyms, toppling garbage cans, uncontrollable eyesores, potholed drives, and all the grinding, honking, and buzzing of the neighborhood. Browning's delightfully frank prose conveys the very sense of being deep in a garden, with all its organic smells and textures, and the myriad joys of deciding what to plant and watching as the vision is realized. It contains a rich store of advice and illustrative anecdotes for enthusiasts and novices alike, as Browning amusingly documents the missteps she took in the planning of her garden and the satisfactions of finally getting it right. In Paths of Desire she teaches us how to embrace our plots of land -- no matter their size, beauty, or proximity to the city -- and make them our own. But she also reminds us that the life of a garden can never be separated from the people who wander in and out of it: characters like the charming but useless children; the philosophical tree doctor and the band of Helpful Men; the neighbors -- legalistic on one side, aesthetically challenged on the other -- and, best and worst of all, the True Love. By the end of the book, Browning has transformed her garden -- and her life -- and has created a place of enchantment, which is most of all what a garden should be.

    There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

    Based on vegetative rather than floral characteristics, this practical guide gives anyone who works with plants the ability to identify weeds before they flower.- A dichotomous key to all the species described in the book is designed to narrow the choices to a few possible species. Identification can then be confirmed by reading the descriptions of the species and comparing a specimen with the drawings and photographs.- A fold-out grass identification table provides diagnostic information for weedy grasses in an easy-to-use tabular key.- Specimens with unusual vegetative characteristics, such as thorns, square stems, whorled leaves, or milky sap, can be rapidly identified using the shortcut identification table.The first comprehensive weed identification manual available for the Northeast, this book will facilitate appropriate weed management strategy in any horticultural or agronomic cropping system and will also serve home gardeners and landscape managers, as well as pest management specialists and allergists.

    Kristen Green highlights plants that help a garden quickly grow by self-sowing and spreading and teaches you how to expand the garden and extend the life of a plant by overwintering. The book features plant profiles for 50 self-sowers (including columbine, milkweed, and foxglove), 50 spreaders (such as clematis, snow poppy, and spearmint), and 50 plants that overwinter (including lemon verbena, begonia, and Chinese hibiscus). Additional gardening tips, design ideas, and inspirational photos will motivate and inspire gardeners of all levels.

    Joyce A. Wardwell shows you how to build your own all-natural home medicine cabinet, providing simple recipes for soothing tinctures, salves, tonics, syrups, teas, and lozenges. With gentle, plant-based solutions to ailments ranging from muscle cramps and indigestion to dry skin and sore throats, this comprehensive guide is full of natural remedies that will keep your whole family healthy.

    Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    An internationally renowned herbalist, teacher, and certified organic grower, Hartung has filled this indispensable reference with a wide range of information gathered from her 30 years of studying and working hands-on with these amazing plants. Homegrown Herbs is a step-by-step primer for gardeners of every level. It includes in-depth profiles of 101 cultivars, including information on seed selection, planting, maintenance and care, harvesting, drying, and uses in the kitchen, home pharmacy, crafting, and body care. Hartung supports these profiles with an array of herb garden designs, illustrations, and at-a-glance charts. Sensational four-color photographs by Saxon Holt bring the information to life, and an introduction by renowned herbalist Rosemary Gladstar highlights the importance of the book to both individuals and the planet as a whole. Packed with valuable information, Homegrown Herbs is much more than an encyclopedia of herbs—Hartung shares her passionate and compelling vision for a world that is filled with greater abundance, pleasure, joy, and compassion. With Hartung as a guide, readers will find that growing herbs is more than simply a practical act; it is also an inspired one that brings beauty, flavor, and healing to the everyday... and to the world at large.

    Humans have been farming for thousands of years, and yet agriculture has undergone more fundamental changes in the past 80 years than in the previous several centuries. In 1900, 30 million American farmers tilled the soil or tended livestock; today there are fewer than 4.5 million farmers who feed a population four times larger than it was at the beginning of the century. Fifty years ago, the planet could not have sustained a population of 6.5 billion; now, commercial and industrial agriculture ensure that millions will not die from starvation. Farmers are able to feed an exponentially growing planet because the greatest industrial revolution in history has occurred in agriculture since 1929, with U.S. farmers leading the way. Productivity on American farms has increased tenfold, even as most small farmers and tenants have been forced to find other work. Today, only 300,000 farms produce approximately ninety percent of the total output, and overproduction, largely subsidized by government programs and policies, has become the hallmark of modern agriculture. A Revolution Down on the Farm: The Transformation of American Agriculture since 1929 charts the profound changes in farming that have occurred during author Paul K. Conkin's lifetime. His personal experiences growing up on a small Tennessee farm complement compelling statistical data as he explores America's vast agricultural transformation and considers its social, political, and economic consequences. He examines the history of American agriculture, showing how New Deal innovations evolved into convoluted commodity programs following World War II. Conkin assesses the skills, new technologies, and government policies that helped transform farming in America and suggests how new legislation might affect farming in decades to come. Although the increased production and mechanization of farming has been an economic success story for Americans, the costs are becoming increasingly apparent. Small farmers are put out of business when they cannot compete with giant, non-diversified corporate farms. Caged chickens and hogs in factory-like facilities or confined dairy cattle require massive amounts of chemicals and hormones ultimately ingested by consumers. Fertilizers, new organic chemicals, manure disposal, and genetically modified seeds have introduced environmental problems that are still being discovered. A Revolution Down on the Farm concludes with an evaluation of farming in the twenty-first century and a distinctive meditation on alternatives to our present large scale, mechanized, subsidized, and fossil fuel and chemically dependent system.