{"title":"Natural Foods","description":null,"products":[{"product_id":"the-vitamix-cookbook-250-delicious-whole-food-recipes-to-make-in-your-blender-hardcover","title":"The Vitamix Cookbook: 250 Delicious Whole Food Recipes to Make in Your Blender - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJodi Berg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover simple ways to incorporate more whole foods into your daily diet using a blender with this gorgeous cookbook featuring 200 delicious recipes and more than fifty full-color photos--the first widely available cookbook from the Vitamix brand.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRecently known primarily to professional chefs, over the past decade the Vitamix blender has become one of the most sought after kitchen appliances in home kitchens. Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender--most taking less than thirty minutes.\u003c\/p\u003e\u003cp\u003eThe chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e they've created mouthwatering food you'll want everyday: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ebreakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes\u003c\/li\u003e\n\u003cli\u003esoups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!)\u003c\/li\u003e\n\u003cli\u003eentrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood\u003c\/li\u003e\n\u003cli\u003esauces and dressings\u003c\/li\u003e\n\u003cli\u003edrinks, including nut milks, juices, and even cocktails\u003c\/li\u003e\n\u003cli\u003edesserts, including sorbets, ice creams, milkshakes and baked desserts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThroughout \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e, you'll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe must-have cookbook from the chefs at Vitamix\u003c\/p\u003e\u003cp\u003eFor the nearly one-hundred-year-old, family-run Vitamix company, health and vitality are in the name. \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e will change the way you think about ingredients by showing you how to incorporate more \u003cem\u003ewhole\u003c\/em\u003e foods into your diet through delicious, easy-to-make recipes using a Vitamix blender. \u003c\/p\u003e\u003cp\u003eFor these dishes, you can really use whole ingredients to make complete, satisfying meals in minutes. Blend the pineapple core, too fibrous to chew, into a refreshing Coconut-Pineapple Sherbet. Puree the whole tomato into Farmers' Market Marinara Sauce and use the sauce on top of homemade Polenta Pizza made from freshly ground cornmeal. Each of these 250 recipes relies on nutrient-dense whole foods, and with decreased prep time from blending, most come together in less than 30 minutes. By using the Vitamix to combine the flavors and nutrients in whole foods, you can improve your diet without sacrificing flavor or convenience. You will discover how to: \u003c\/p\u003e\u003cul\u003e \u003cli\u003echop vegetables in seconds for a savory soup that heats itself during the blending process\u003c\/li\u003e \u003cli\u003emix your own flours and make bread dough\u003c\/li\u003e \u003cli\u003emake innovative sauces and dressings\u003c\/li\u003e \u003cli\u003egrind fresh nut butters\u003c\/li\u003e \u003cli\u003ewhip up fresh juices, smoothies, nut milks, and even cocktails\u003c\/li\u003e \u003cli\u003eand much more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWith health, we have wealth! Vitamix founder William Grover Barnard declared, and the immeasurable value of good health is reflected in every recipe in this book. Written by Jodi Berg, a fourth-generation member of the Barnard family and the Vitamix president and CEO, \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e includes dozens of gluten-free, vegetarian, and vegan recipes, as well as inspiring success stories of a whole foods lifestyle. It is the essential cookbook for longtime Vitamix users--or anyone just discovering the marvels of the machine that has transformed the lives of home cooks for generations.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe must-have cookbook from the chefs at Vitamix\u003c\/p\u003e\u003cp\u003eFor the nearly one-hundred-year-old, family-run Vitamix company, health and vitality are in the name. \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e will change the way you think about ingredients by showing you how to incorporate more \u003cem\u003ewhole\u003c\/em\u003e foods into your diet through delicious, easy-to-make recipes using a Vitamix blender. \u003c\/p\u003e\u003cp\u003eFor these dishes, you can really use whole ingredients to make complete, satisfying meals in minutes. Blend the pineapple core, too fibrous to chew, into a refreshing Coconut-Pineapple Sherbet. Puree the whole tomato into Farmers' Market Marinara Sauce and use the sauce on top of homemade Polenta Pizza made from freshly ground cornmeal. Each of these 250 recipes relies on nutrient-dense whole foods, and with decreased prep time from blending, most come together in less than 30 minutes. By using the Vitamix to combine the flavors and nutrients in whole foods, you can improve your diet without sacrificing flavor or convenience. You will discover how to: \u003c\/p\u003e\u003cul\u003e \u003cli\u003echop vegetables in seconds for a savory soup that heats itself during the blending process\u003c\/li\u003e \u003cli\u003emix your own flours and make bread dough\u003c\/li\u003e \u003cli\u003emake innovative sauces and dressings\u003c\/li\u003e \u003cli\u003egrind fresh nut butters\u003c\/li\u003e \u003cli\u003ewhip up fresh juices, smoothies, nut milks, and even cocktails\u003c\/li\u003e \u003cli\u003eand much more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\"With health, we have wealth!\" Vitamix founder William Grover Barnard declared, and the immeasurable value of good health is reflected in every recipe in this book. Written by Jodi Berg, a fourth-generation member of the Barnard family and the Vitamix president and CEO, \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e includes dozens of gluten-free, vegetarian, and vegan recipes, as well as inspiring success stories of a whole foods lifestyle. It is the essential cookbook for longtime Vitamix users--or anyone just discovering the marvels of the machine that has transformed the lives of home cooks for generations.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.08 x 9.46 x 7.65 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914605597016,"sku":"9780062407207","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/a1ftnb9Upb9780062407207.webp?v=1792781507"},{"product_id":"the-vegetarian-feast-revised-and-updated-paperback","title":"The Vegetarian Feast: Revised and Updated - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eM. Shulman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eForeword to the New Edition \u003c\/p\u003e\u003cp\u003eNot too long ago when I was teaching a Mediterranean cooking class in New York, one of the students asked me if I was planning to do an updated version of \"The Vegetarian Feast.\" She had bought the book in 1979, and still cooked black bean enchiladas, one of its signature recipes, every time her son came home from college. But many of the recipes in the book contained more fat than she likes to use now. I too had become a lower-fat cook, dedicated to reducing fats in recipes without sacrificing flavor. Although I hadn't exactly relished fats back in the seventies, when I looked at my recipes in \"The Vegetarian Feast,\" I could see that they needed an overhaul. \u003c\/p\u003e\u003cp\u003eAnd so I began this revision. It has been one of the most interesting undertakings of my career, enabling me to look at myself learning to cook. I feel fortunate to have had the opportunity; a novelist, after all, does not get to revise his or her first novel fifteen years down the line, even though he has matured and his style and outlook have probably changed. \u003c\/p\u003e\u003cp\u003eWhen I wrote this book in the mid-seventies, I was already committed to applying healthy principles to good cuisine. I did not become a vegetarian out of principle, but because it seemed the easiest way to combine healthy habits with delicious foods. I wanted, passionately, to create a tasty cuisine that did not include much in the way of processed or \"adulterated\" foods. \"Nutrition\" was a key word, and a relatively new idea back then. \u003c\/p\u003e\u003cp\u003eBut our knowledge of nutrition was quite different at the time. The role that fats play in the diet was not as well understood as it is now. I knew that fat calories were the hardest calories to burn, but I still used more fat than I now know was necessary. Many tablespoons of butter and oil and cups of cheese, most of the nuts, and almost all of the cream (there wasn't much of that ingredient to begin with) have been discarded in this edition of \"The Vegetarian Feast.\" \u003c\/p\u003e\u003cp\u003eIn the seventies Americans were much more protein-fixated than we are now, so we vegetarians tended to compensate for the absence of meat by incorporating lots of high-fat cheese or nuts into our diet. I was very keen on proving that complete protein could be had at every meal, by combining grains, beans, and dairy products in the right proportions. Now nutritionists tell us that protein combining can be done as efficiently over the course of a day, so we have been able to simplify our menus. I also thought that by incorporating as much texture as I could into a dish I would compensate for the absence of meat; so my dishes tended to be busy, with nuts thrown in often, sometimes where they had no place to be. \u003c\/p\u003e\u003cp\u003eA self-taught cook, I took as my early mentors not so much other vegetarians as classical cooks. Julia Child was my main inspiration. As I reread the recipes in the original \"Vegetarian Feast\" I could see myself learning her techniques, then applying them to my dishes. For example, the soups I learned from Julia and other classical cooks were thickened with roux, the way sauces are, so many of mine were, too. Now I would never thicken a soup with a roux; I use potatoes in the new soups chapter, a much simpler and more efficient way to thicken a pur‚ ed soup. \u003c\/p\u003e\u003cp\u003eOver the last fifteen years my gastronomic horizons have widened enormously. How could they not? I lived and cooked in Paris for twelve years, and traveled widely in the Mediterranean and studied its cuisines. Living in France lightened my touch and refined my palate. My dishes became simpler, more to the point, and my tastes, as those of so many Americans, became decidedly Mediterranean (with an enduring love of Mexican food). You will find, in this new edition, that olive oil is the oil of choice. Fifteen years ago we had not really discovered it, and had certainly not created a demand for the fine imported virgin oils that are so readily available today. \u003c\/p\u003e\u003cp\u003eWhen I wrote \"The Vegetarian Feast\" I was exploring each and every cuisine. Any appealing dish that was vegetarian, or could be successfully converted, was a candidate for the book; consequently the book is quite eclectic. That aspect remains. But because my palate has matured, the flavors in the dishes themselves are more focused. I've also made some additions. There is a pasta chapter in this new edition. It's hard to believe that pasta was not such a big thing at the time I wrote this book. It would have been much easier to convince people that vegetarian eating could be easy and full of familiar flavors and ingredients if we had been as in love with this food then as we are now. Today I could write a whole book of vegetarian pasta recipes.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eMartha Shulman revises her classic vegetarian cookbook to provide 220 recipes that reflect the low-fat, healthful eating habits of today's vegetarians.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.88 x 9.26 x 6.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 06, 1995\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914624733528,"sku":"9780060950019","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hsLDE10bHq9780060950019.webp?v=1792781533"},{"product_id":"vegetarian-burgers-the-healthy-delicious-way-to-eat-americas-favorite-food-paperback","title":"Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBharti Kirchner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWant a burger that's low in fat and cholesterol, high in nutrition and fiber, and simply delicious? Try a veggie burger. Not the bland bean burgers of yore, these burgers offer a wide range of exciting flavors, textures, and ingredients that give America's favorite food a unique vegetarian twist, and an international flavor. Among the mouth-watering burgers presented here are: Beet and Mushroom Burgers--perfect for the summer grill; Peanut Burgers--which have a unique Indian accent; Teriyaki Tofu Burgers; and Shiitake-Stuffed Barley Burgers. In addition to serving suggestions, Vegetarian Burgers devotes entire chapters to creating side dishes and condiments that complement a meal of meatless burgers, featuring recipes for SautE ed Asparagus, Double Garlic Potatoes, Honey-Ginger Mustard, and Peanut Sauce. From the strictest vegans and vegetarians to the curious carnivore looking for a change of pace, all will find the recipes in this unique cookbook a necessary part of their cooking repertoire.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eBurgers have always been tasty, fun, and convenient. Now, thanks to Bharti Kirchner, they are healthy too. Here are fifty creative recipes for modern burgers made without meat for meals that are low in fat and high in nutrients and fiber. These are no the bland bean burgers of yore. Kirchner's recipes represent a wide range of exciting flavors, textures, and ingredients, reflecting the way Americans eat today. Here are recipes for all-important cholesterol-reducing Tofu and Other Soy Burgers, Grain and Bean Burgers, Vegetable Burgers, Nut and Seed Burgers, Stuffed Burgers - suitable for festive occasions - as well as chapters on side dishes and condiments that complete meals of meatless burgers. Cooking from Vegetarian Burgers is the healthiest and most delicious way to enjoy America's favorite food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 8.56 x 5.47 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 16, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914626928984,"sku":"9780060951153","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8NPcVOA0oa9780060951153.webp?v=1792781537"},{"product_id":"the-soy-zone-101-delicious-and-easy-to-prepare-recipes-paperback","title":"The Soy Zone: 101 Delicious and Easy-To-Prepare Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBarry Sears\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs America is finding out, soy is the most complete and versatile protein in existence. It has no cholesterol or saturated fat but plenty of vitamins and fiber and offers amazing health benefits for vegetarians and non-vegetarians alike. Based on the simple idea that food is your best medicine, \u003cem\u003eThe Soy Zone\u003c\/em\u003e shows you how to maintain peak mental alertness, increase your energy, and reduce the likelihood of chronic disease -- all while losing excess body fat. Dr. Barry Sears brings all the life-enhancing benefits of the Zone to a mouthwatering collection of delicious soy-based Zone meals, featuring: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSoy Zone-perfect breakfasts, lunches, appetizers, dinners, and snacks\u003c\/li\u003e\n\u003cli\u003eAppetizing new recipes from top chefs, such as Red Bean Chill, Hong Kong Burger, and Soy Zone-friendly Vegetarian Pad Thai\u003c\/li\u003e\n\u003cli\u003eThe ultimate healthful food plan, with quick and easy fat-burning alternatives to dangerous high-carb diets\u003c\/li\u003e\n\u003cli\u003eAn exercise and longevity plan for men and women\u003c\/li\u003e\n\u003cli\u003eHelpful recommendations for Soy Zoning your kitchen\u003c\/li\u003e\n\u003cli\u003eA scientifically proven plan for achieving perfect hormonal balance while losing weight\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs America is finding out, soy is the most complete and versatile protein in existence. It has no cholesterol or saturated fat but plenty of vitamins and fiber and offers amazing health benefits for vegetarians and non-vegetarians alike. Based on the simple idea that food is your best medicine, \u003cem\u003eThe Soy Zone\u003c\/em\u003e shows you how to maintain peak mental alertness, increase your energy, and reduce the likelihood of chronic disease -- all while losing excess body fat. Dr. Barry Sears brings all the life-enhancing benefits of the Zone to a mouthwatering collection of delicious soy-based Zone meals, featuring: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSoy Zone-perfect breakfasts, lunches, appetizers, dinners, and snacks\u003c\/li\u003e\n\u003cli\u003eAppetizing new recipes from top chefs, such as Red Bean Chill, Hong Kong Burger, and Soy Zone-friendly Vegetarian Pad Thai\u003c\/li\u003e\n\u003cli\u003eThe ultimate healthful food plan, with quick and easy fat-burning alternatives to dangerous high-carb diets\u003c\/li\u003e\n\u003cli\u003eAn exercise and longevity plan for men and women\u003c\/li\u003e\n\u003cli\u003eHelpful recommendations for Soy Zoning your kitchen\u003c\/li\u003e\n\u003cli\u003eA scientifically proven plan for achieving perfect hormonal balance while losing weight\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.93 x 8.92 x 6.87 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 17, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914676769112,"sku":"9780060934507","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zb4fJXpd_z9780060934507.webp?v=1792781604"},{"product_id":"a-taste-of-heaven-and-earth-a-zen-approach-to-cooking-and-eating-with-150-satisfying-vegetarian-recipes-paperback","title":"A Taste of Heaven and Earth: A Zen Approach to Cooking and Eating with 150 Satisfying Vegetarian Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBettina Vitell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor Bettina Vitell the simple art of cooking holds the seeds to a deeper, more life-enriching experience. It is a way to become more aware of ourselves and the world around us, to think clearly and to delight in even the most basic daily activities of our lives.\u003c\/p\u003e\u003cp\u003eThe dishes in \u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e reflect this Zen philosophy. Bettina Vitell's uncomplicated recipes produce sophisticated, creative meals without ever losing site of her goal of preparing low-dairy vegetarian food. Tastes from both East and West merge with delicious results: here kale and tofu adorn pizza, and udon noodles are dressed with pesto. There are recipes for soup stock and tomato sauce, as well as cashew ginger sauce and apricot lime chutney. The homey breakfast and dessert sections provide recipes for muffins and crisps; and sections on pizza, sushi, curries, and Mexican-inspired foods expand the traditional range of vegetarian cooking.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e explores beyond the reaches of traditional cook-books by offering contemplative essays and ink drawings that heighten the cook's sensory experience in the kitchen. They provide questions and stories that help readers realize the simplicity and beauty inherent in preparing and eating good food.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor Bettina Vitell the simple art of cooking holds the seeds to a deeper, more life-enriching experience. It is a way to become more aware of ourselves and the world around us, to think clearly and to delight in even the most basic daily activities of our lives.\u003c\/p\u003e\u003cp\u003eThe dishes in \u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e reflect this Zen philosophy. Bettina Vitell's uncomplicated recipes produce sophisticated, creative meals without ever losing site of her goal of preparing low-dairy vegetarian food. Tastes from both East and West merge with delicious results: here kale and tofu adorn pizza, and udon noodles are dressed with pesto. There are recipes for soup stock and tomato sauce, as well as cashew ginger sauce and apricot lime chutney. The homey breakfast and dessert sections provide recipes for muffins and crisps; and sections on pizza, sushi, curries, and Mexican-inspired foods expand the traditional range of vegetarian cooking.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e explores beyond the reaches of traditional cook-books by offering contemplative essays and ink drawings that heighten the cook's sensory experience in the kitchen. They provide questions and stories that help readers realize the simplicity and beauty inherent in preparing and eating good food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 9.46 x 7.52 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914709209432,"sku":"9780060969349","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OI1LTXHQ69780060969349.webp?v=1792781641"},{"product_id":"bacon-paperback","title":"Bacon - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHeather Lauer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"[A] paean to pork.\" \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e--\u003cem\u003eBoston Herald\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\u003cp\u003eA love letter to the \"best meat \u003cem\u003eever\u003c\/em\u003e,\" \u003cem\u003eBacon, \u003c\/em\u003eby unabashed bacon enthusiast Heather Lauer, is a wondrous collection of bacon bits--filled with fun facts, recipes, history, and smoked porcine worship. The \u003cem\u003eMemphis Commercial Appeal\u003c\/em\u003e says, \"If you can make it to the end of this book without craving just a taste of the savory stuff, then you're probably the world's strongest vegetarian.\" Adoring, entertaining, and informative--sizzling with Lauer's infectious passion for her mouthwatering subject--\u003cem\u003eBacon \u003c\/em\u003eis the next best thing to bacon wrapped in bacon.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIt's salty, smoky, and sweet. It can make almost any dish better. It's bacon, and it's the best meat ever! \u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eBacon: A Love Story\u003c\/em\u003e, popular bacon blogger Heather Lauer serves up a piping hot dish of fun and facts and explores the ins and outs of how bacon finds its way to your skillet . . . and what to do with it when it gets there. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eBacon: A Love Story\u003c\/em\u003e features\u003c\/p\u003e\u003cp\u003eMakin' Bacon\u003cbr\u003eA tour of country-style bacon outfits and their time-honored curing methods and traditions. Includes tips for making your own signature cure. \u003c\/p\u003e\u003cp\u003eBacon Nation\u003cbr\u003eProfiles of bacon-loving chefs across the country who incorporate the meat into their menus in increasingly innovative ways. \u003c\/p\u003e\u003cp\u003eThere's In This?\u003cbr\u003eMore than twenty delicious recipes for tons of bacon goodies like Bacon-Wrapped Tater Tots, BLT with caramelized bacon . . . plus a few surprises like Bacon Bloody Marys and Bacon Brownies. \u003c\/p\u003e\u003cp\u003eBacon 411\u003cbr\u003eAn extensive resource section on all things bacon. \u003c\/p\u003e\u003cp\u003eBacon fans, prepare to get your pig on!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 7.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914721562968,"sku":"9780061971266","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PBTInCi92y9780061971266.webp?v=1792781658"},{"product_id":"chez-panisse-cafe-cookbook-hardcover","title":"Chez Panisse Cafe Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlice L. Waters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Café Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Caf? on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Caf? is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing ? la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Caf? Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the caf?'s best-recipes--some that have been on the menu since the day caf? opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the caf?'s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the caf?'s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the caf? since the day it opened, \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and caf? will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.08 x 10.3 x 7.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 25, 1999\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2000)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914730770776,"sku":"9780060175832","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uZtRE8Igl9780060175832.webp?v=1792781675"},{"product_id":"unprocessed-my-city-dwelling-year-of-reclaiming-real-food-paperback","title":"Unprocessed: My City-Dwelling Year of Reclaiming Real Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan Kimble\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the tradition of Michael Pollan's bestselling\u003cem\u003e In Defense of Food \u003c\/em\u003ecomes this remarkable chronicle, from a founding editor of \u003cem\u003eEdible Baja Arizona\u003c\/em\u003e, of a young woman's year-long journey of eating only whole, unprocessed foods--intertwined with a journalistic exploration of what \"unprocessed\" really means, why it matters, and how to afford it.\u003c\/p\u003e\u003cp\u003eIn January of 2012, Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed \u003c\/em\u003eis the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while earning an income that fell well below the federal poverty line.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America's food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life--which included dating--the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews--and including tips on how to ditch processed food and transition to a real-food lifestyle--\u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMegan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she knew that she cared about where her food came from, how it was made, and what it did to her body--so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed\u003c\/em\u003e is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while she was a busy, broke city-dweller.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? The answer to that question went far beyond cutting out snacks and sodas, and led to a fascinating journey through America's food system, past and present. Megan learned how wheat became white, how fresh produce was globalized, and how animals were industrialized. But she also discovered that in daily life--conjuring meals while balancing a job, social life, and even dating--our edible futures are inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews, and including tips on how to ditch processed food and transition to a real-food lifestyle, \u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food but also the processes that shape our habits, communities, and day-to-day lives. \u003c\/p\u003e--Sierra Club\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMegan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she knew that she cared about where her food came from, how it was made, and what it did to her body--so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed\u003c\/em\u003e is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while she was a busy, broke city-dweller.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? The answer to that question went far beyond cutting out snacks and sodas, and led to a fascinating journey through America's food system, past and present. Megan learned how wheat became white, how fresh produce was globalized, and how animals were industrialized. But she also discovered that in daily life--conjuring meals while balancing a job, social life, and even dating--our edible futures are inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews, and including tips on how to ditch processed food and transition to a real-food lifestyle, \u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food but also the processes that shape our habits, communities, and day-to-day lives. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 23, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914739880280,"sku":"9780062382467","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NjE2YqDKhN9780062382467.webp?v=1792781696"},{"product_id":"the-creative-forager-how-to-use-wild-foods-in-the-kitchen-paperback","title":"The Creative Forager: How to Use Wild Foods in the Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTim Boucher\u003c\/b\u003e (Contribution by), \u003cb\u003eJeremy V. Puma\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFood is all around us, if you learn where to look, and how to prepare it. This is a book about how to use wild plants in the kitchen. Think of it as inspiration and techniques you can use for culinary experimentation. Seattle foraging teacher Jeremy Puma delves into the world of wild plants and edible weeds, going beyond the basics of salads and stews. Packed with useful theories and delicious recipes, \"The Creative Forager\" will be a welcome addition to the kitchen bookshelf of anyone interested in eating wild.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 156\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.33 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914912207192,"sku":"9780692095447","price":20.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vPHkzqfDw39780692095447.webp?v=1792785249"},{"product_id":"half-baked-harvest-super-simple-more-than-125-recipes-for-instant-overnight-meal-prepped-and-easy-comfort-foods-a-cookbook-hardcover","title":"Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTieghan Gerard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \u003cb\u003eThere's something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options!\u003c\/b\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eBUZZFEED \u003c\/i\u003eAND \u003ci\u003eFOOD NETWORK\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"Those indulgent, comfort food-esque dishes [Tieghan is] known for aren't going anywhere. . . . You'll be hard-pressed to decide which one to make first.\"--\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWe all want to make and serve our loved ones beautiful food--but we shouldn't have to work so hard to do it. With \u003ci\u003eHalf Baked Harvest Super Simple, \u003c\/i\u003e Tieghan Gerard has solved that problem. \u003cp\u003e\u003c\/p\u003eOn her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. \u003ci\u003eHalf Baked Harvest Super Simple\u003c\/i\u003e takes what fans loved most about \u003ci\u003eHalf Baked Harvest Cookbook\u003c\/i\u003e and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like \u003cb\u003eCardamom Apple Fritters\u003c\/b\u003e, \u003cb\u003eSpinach and Artichoke Mac and Cheese\u003c\/b\u003e, and \u003cb\u003eLobster Tacos\u003c\/b\u003e to share with your family, or plan stress-free dinner parties with options like \u003cb\u003eSlow Roasted Moroccan Salmon\u003c\/b\u003e and \u003cb\u003eFresh Corn and Zucchini Summer Lasagna\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eEspecially for home cooks who are pressed for time or just starting out, \u003ci\u003eHalf Baked Harvest Super Simple\u003c\/i\u003e is your go-to for hassle-free meals that never sacrifice taste.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTieghan Gerard\u003c\/b\u003e is a food photographer, stylist, recipe developer, and cookbook author. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes. She believes every diet should include a little bit of chocolate because balance is the key to life!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 29, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915451224,"sku":"9780525577072","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ivpepZV0EM9780525577072.webp?v=1792785254"},{"product_id":"porsche-cooks-vegan-recipes-for-the-soul-paperback","title":"Porsche Cooks Vegan: Recipes for the Soul - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePorsche a. Thomas\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCelebrity Chef Porsche Thomas shares her favorite and most popular recipes to get you started on YOUR vegan journey! \u003c\/p\u003e\u003cp\u003ePorsche's a twin-mom to August and Berlin, lover of food and Russell Simmons' personal vegan chef.\u003c\/p\u003e\u003cp\u003e\"I specialize in soulful food and strive to make the concept of Veganism accessible to all by educating, sharing recipes and shooting fun videos with my boys in tow.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.35 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918826328,"sku":"9780692119471","price":37.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kemx3EcQnP9780692119471.webp?v=1792785259"},{"product_id":"robbing-the-bees-a-biography-of-honey-the-sweet-liquid-gold-that-seduced-the-world-paperback","title":"Robbing the Bees: A Biography of Honey--The Sweet Liquid Gold That Seduced the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHolley Bishop\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHoney has been waiting almost ten million years for a good biography. Bees have been making this prized food -- for centuries the world's only sweetener -- for millennia, but we humans started recording our fascination with it only in the past few thousand years. Part history, part love letter, \u003ci\u003eRobbing the Bees\u003c\/i\u003e is a celebration of bees and their magical produce, revealing the varied roles of bees and honey in nature, world civilization, business, and gastronomy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e To help navigate the worlds and cultures of honey, Bishop -- beekeeper, writer, and honey aficionado -- apprentices herself to Donald Smiley, a professional beekeeper who harvests tupelo honey in the Florida panhandle. She intersperses the lively lore and science of honey with lyrical reflections on her own and Smiley's beekeeping experiences. Its passionate research, rich detail, and fascinating anecdote and illustrations make Holley Bishop's \u003ci\u003eRobbing the Bees\u003c\/i\u003e a sumptuous look at the oldest, most delectable food in the world.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHolley Bishop, \u003c\/b\u003e a beekeeper for six years, has spent thousands of hours observing bees, harvesting honey, and amassing a collection of related books, gadgets, and stories. A graduate of Brown University, she completed a degree at the Columbia University School of Journalism and has worked in book publishing and written for numerous magazines\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.5 x 5.56 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914919088472,"sku":"9780743250221","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VpoGoZQOhK9780743250221.webp?v=1792785259"},{"product_id":"at-saras-table-chester-creek-cafe-20th-anniversary-cookbook-a-celebration-of-the-food-the-farmers-the-talent-and-the-vision-that-created-this-much-paperback","title":"At Sara's Table Chester Creek Cafe 20th Anniversary Cookbook: A celebration of the food, the farmers, the talent and the vision that created this much - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJillian M. Forte\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor 20 years, At Sara's Table Chester Creek Cafe owners Barb Neubert and Carla Blumberg have provided a welcoming space and championed \u003cstrong\u003ediversity, sustainability, and local farms\u003c\/strong\u003e, to create delicious comfort food with a twist. This \u003cstrong\u003ecookbook\u003c\/strong\u003e covers over 90 of the most popular dishes from \u003cstrong\u003eBreakfast, Lunch, Dinner, Soups, Salads, Sides, and the Bakery\u003c\/strong\u003e. Full of \u003cstrong\u003eculinary tips and tricks\u003c\/strong\u003e from the kitchen crew, past and present, and antidotes from beloved servers. It includes the inside story of the history of the owners and the restaurant. It evokes memories of the past through flavorful dishes and warm recollections. Inspiring the home cook to try our classic recipes and learn the skills needed to create the dishes. Each recipe highlights whether it is \u003cstrong\u003egluten or dairy-free, vegan, vegetarian or Keto\u003c\/strong\u003e and offers creative substitutions to meet those needs. Nourish your body and savor the stories that make At Sara's Table Chester Creek Cafe a community space for all of us.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 202\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.43 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 25, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914920005976,"sku":"9798987052303","price":35.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/K5x8LK9juU9798987052303.webp?v=1792785261"},{"product_id":"food-that-works-real-meals-to-survive-the-9-to-5-paperback","title":"Food That Works: Real Meals to Survive the 9 to 5 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMalia Dell\u003c\/b\u003e (Author), \u003cb\u003eMelissa Kelly\u003c\/b\u003e (Foreword by), \u003cb\u003eCookbook Construction Crew\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMost of us work long hours, so we need fast, healthful, portable breakfasts and lunches. Then, when we get home at night, we need easy delicious dinners that can be assembled in about the same amount of time it takes to change into our sweatpants. Having a busy schedule does not mean we must compromise our health, settling for subpar meals in a restaurant or from a cardboard box or drive-thru window. \u003c\/p\u003e \u003cp\u003eYou work hard; you deserve fresh food. Malia Dell created this food system so you don't have to think. You can go to the store with a complete shopping list and come home with a plan for the whole week. \u003c\/p\u003e \u003cp\u003e\u003cem\u003eFood That Works\u003c\/em\u003e is a Monday-through-Friday survival cookbook, designed specifically for busy people who want to eat more meals prepared at home and fewer meals out. Each week, many of us go through the same routine of making shopping lists, going to the store, and planning what the hell to eat. Being tired and unprepared during the week, we end up settling for most of our meals out, only to watch all of our fresh food rot in the fridge-again. Why recreate the wheel? Buy this book and you will no longer dread going to the grocery store. All of the information you need for successful meal planning has been captured between these two covers.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eFood That Works\u003c\/em\u003e offers you five great weekly menus to choose from, all paired with shopping lists, prep instructions, and realistic recipes for the week. It teaches you to be a savvy shopper and encourages you to select the best quality ingredients by reading ingredients labels, moving you away from settling for processed and packaged foods.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eFood That Works\u003c\/em\u003e teaches you how to prep, keep food in rotation, and run your kitchen efficiently-like a restaurant! It provides healthful recipes for the meals you already know and love (burgers, tacos, chili, BBQ chicken), all designed to have minimal clean up. \u003cem\u003eWho has time to clean?\u003c\/em\u003e These delicious recipes will get you out of your ol' familiar-food rut. You will have a plan for every ingredient you buy, and there will be no more food waste! \u003c\/p\u003e \u003cp\u003eNo matter what your level of cooking knowledge, this book has you covered. It has been used by people whose skills range from novice to chef. This book provides detailed guides to ingredients and utensils, and gets beginners started in the kitchen with confidence. It contains everything you need to know, from food shopping to assembling nutritious recipes, and even more importantly, how to realistically implement this plan during the workweek. \u003c\/p\u003e \u003cp\u003eThis books turns your fridge into a whole food salad bar (baked chicken breasts, hard-boiled eggs, baked sweet potatoes, chopped vegetables), so when you swing open the door--BOOM--all your possibilities are right there in front of you. Not all of my techniques are glamorous, but they work. Sometimes, you just need to be able to slam some good food down your gullet and move on. This is real food on the fly. Let's do this!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 166\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.45 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914921578840,"sku":"9780996395069","price":39.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VofY4T0GYH9780996395069.webp?v=1792785263"},{"product_id":"stick-to-local-farms-cookbook-new-york-paperback","title":"Stick to Local Farms Cookbook: New York - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaria Reidelbach\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEating Hudson Valley fruits and vegetables can delight your taste buds, help keep you healthy and support the beautiful local farms that feed us. Inside this unpretentious book is a collection of over 100 delectable, easy-to-make, field-tested recipes for locally grown produce the year round. The Stick to Local Farms Cookbook is artfully designed to be used--recipes are organized in seasonal, color-coded sections, the typeface is readable, and recipe titles are on outside page edges to make them easy to find, with plenty of room for notes. The book is paperback, 9 1\/4 x 71\/2, perfect bound, 74 pages, full-color and illustrated with vintage drawings. Five percent of the profits are donated to the Rondout Valley Growers, a local nonprofit that helps keep farming strong.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 84\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914921742680,"sku":"9780692400357","price":18.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/I4zLeRagaG9780692400357.webp?v=1792785263"},{"product_id":"sweet-and-sugar-free-an-all-natural-fruit-sweetened-dessert-cookbook-paperback","title":"Sweet and Sugar Free: An All Natural Fruit-Sweetened Dessert Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKaren E. Barkie\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAt last there's a way to have your cake without the calories and harmful effects of sugar, honey and artificial sweeteners. Karen Barkie has created over 200 imaginative and easy-to-follow recipes for cakes, pies, cookies, breads, sherberts, custard, and much more, sweetened with a variety of fruit and fruit juices--and without one spoonful of sugar! Luscious pinepple cream pie, easy-to-make apple raisin bars, and peach cheesecake are but a few of the delectable--and wholesome--treats in \u003ci\u003eSweet and Sugarfree\u003c\/i\u003e. Complete with charts listing caloric and nutritional values, tips on baking with a dozen different flours, and instructions for creating hundreds of toppings and fruit combinations, \u003ci\u003eSweet and Sugarfree\u003c\/i\u003e is a delicious contribution to the better health of us all.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eKaren E. Barkie \u003c\/b\u003eis a diet coordinator for the Poughkeepsie chapter of the Feingold Association. She lives with her husband and two children in New Paltz, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.4 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 1982\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914922561880,"sku":"9780312780661","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xRY6_x5agS9780312780661.webp?v=1792785264"},{"product_id":"sweet-encounter-with-raw-desserts-paperback","title":"Sweet Encounter with Raw Desserts - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKelly Parr\u003c\/b\u003e (Author), \u003cb\u003eJohnna Brynn\u003c\/b\u003e (Photographer), \u003cb\u003eSharon Dailey\u003c\/b\u003e (Designed by)\u003c\/p\u003e\u003cp\u003eKelly Parr's new book is more than just a recipe book! Her passion for teaching and healthy eating, combined with her daughter Johnna's experience as an international photographer, brings life to over 90 dessert recipes! (Who would have thought that Song of Solomon would be filled with so many dessert ideas?!) PLUS with over 50 motivational tips that will encourage and educate, you can't help but encounter a fresh start: body, soul and spirit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 126\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.33 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914926068056,"sku":"9780982837979","price":43.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1YRAhRGOGJ9780982837979.webp?v=1792785268"},{"product_id":"cookbook-santa-vittoria-from-tuscany-with-love-paperback","title":"Cookbook Santa Vittoria: From Tuscany with Love - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarta Niccolai\u003c\/b\u003e (Author), \u003cb\u003eMauro Trek Pieri\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eTuscany is often celebrated as the cooking capital of Italy and the birthplace of Italian gastronomy. The traditional cuisine of our region originates from Cucina Povera, the food of peasants that exemplifies the frugal genius of the Tuscans. This form of cooking relishes in simplicity; allowing the quality of the food and seasonality of ingredients to flourish in every bite. Santa Vittoria cooking book collects some of the recipes created by Marta and Mauro mixing the family tradition coming from the coast, the country and the mountains with their own special way to explore the local ingredients.\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 98\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 14, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914926428504,"sku":"9798370345555","price":27.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Q76V6Wn1hM9798370345555.webp?v=1792785268"},{"product_id":"sauerkraut-kimchi-pickles-relishes-paperback","title":"Sauerkraut, Kimchi, Pickles \u0026 Relishes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStanley Marianski\u003c\/b\u003e (Author), \u003cb\u003eAdam Marianski\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSauerkraut, Kimchi, Pickles and Relishes is the book that teaches you how to lead a healthier and longer life. There has never been a greater consumer awareness about the food we eat. Our lifestyle has changed, we sit in front of computers or televisions hours every day, nibbling on potato chips and high caloric snacks. We cook less at home as in most cases we warm up commercially prepared foods that we buy in a local supermarket. Consumers are more educated now and are increasingly aware of the link between fat intake, excess weight and heart disease. The benefits of a diet rich in vegetables are well known. Unfortunately, most commercially produced foods are heated and that step eliminates many of the beneficial bacteria, vitamins and nutrients which are so needed by our body. We end up eating a product with a familiar flavor, but with little nutritional value. However, the majority of the healthiest vegetables can be fermented without involving thermal processing. This will not only preserve the original value of the nutrients, but will increase the count of beneficial bacteria, changing the character of the vegetable to a probiotic. Probiotics contain live microorganisms thought to be healthy for the host organism. The best example is sauerkraut which was crucial to the survival of people in harsh winters in Northern Europe. Once its benefits were better understood, it was required to be on board of every sea going vessel, whether commercial or the Royal Navy. This daily serving of sauerkraut had eliminated scurvy disease and saved the lives of countless seamen. What must be stressed here is that only fermented and uncooked sauerkraut exhibits those beneficial characteristics. Sauerkraut, Kimchi, Pickles and Relishes explains in simple terms the fermentation process, making brine, pickling and canning. There is a thorough discussion of the necessary equipment, as well as plans for building your own fermenting containers. You will discover how easy it is to make perfect sauerkraut, kimchi, pickles, chutneys and relishes at home. There is a collection of recipes which were chosen for their originality and educational value. Those recipes plus the description of the processes will enable the reader to understand the subject well enough to create his own recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 80\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.17 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 14, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929541464,"sku":"9780983697329","price":16.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dVSeAyZXmb9780983697329.webp?v=1792785273"},{"product_id":"eat-the-trees-paperback","title":"Eat the Trees! - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLinda Runyon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLinda Runyon \"roughed it\" in a homestead in the Adirondack Mountains of upstate NY for many years, learning to depend on the land to provide her family's sustenance. The very trees around her became at once a source of food, inspiration and other survival needs. Let Linda show you this way of life through instruction and anecdote so that you, too, may find the sustenance you need from the trees.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 98\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 19, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929901912,"sku":"9780936699257","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/b8P8-VuzNY9780936699257.webp?v=1792785274"},{"product_id":"creamy-crunchy-an-informal-history-of-peanut-butter-the-all-american-food-paperback","title":"Creamy \u0026 Crunchy: An Informal History of Peanut Butter, the All-American Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJon Krampner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMore than Mom's apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat more than a billion pounds a year. According to the Southern Peanut Growers, a trade group, that's enough to coat the floor of the Grand Canyon (although the association doesn't say to what height). \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAmericans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (\"ants on a log\") to a grilled sandwich with bacon and bananas (the classic \"Elvis\"). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCreamy and Crunchy\u003c\/i\u003e are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today's product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJon Krampner is the author of \u003ci\u003eThe Man in the Shadows: Fred Coe and the Golden Age of Television\u003c\/i\u003e and \u003ci\u003eFemale Brando: The Legend of Kim Stanley\u003c\/i\u003e. He received an A.B. in English literature from Occidental College and an M.A. in journalism from the University of Wisconsin-Madison. He lives in Los Angeles. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWeb site: www.creamyandcrunchy.comE-mail: pbj@creamyandcrunchy.comTwitter: @pbj06\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.7 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 24, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914932687192,"sku":"9780231162333","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lv1CCPzBaB9780231162333.webp?v=1792785277"},{"product_id":"malibu-farm-cookbook-recipes-from-the-california-coast-hardcover","title":"Malibu Farm Cookbook: Recipes from the California Coast - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHelene Henderson\u003c\/b\u003e (Author), \u003cb\u003eMartin Lof\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the beloved restaurant, a cookbook featuring more than 100 recipes that celebrates fresh produce, meals for sharing, and the beauty of coastal California. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSituated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large. \u003cp\u003e\u003c\/p\u003eNow, in \u003ci\u003eMalibu Farm Cookbook\u003c\/i\u003e, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning's fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it's enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, \u003ci\u003eMalibu Farm\u003c\/i\u003e \u003ci\u003eCookbook\u003c\/i\u003e is a stunning sensory experience that transports you right to the edge of the Pacific.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHelene Henderson\u003c\/b\u003e is an African-American, Swedish-born chef; that is where she learned to cook. In 1997, she started Lavender Farms Catering in LA, specializing in organic food. Malibu Farm began in her backyard with cooking classes and catered farm dinners. Now, she is the chef-owner of Malibu Farm Pier Cafe and Restaurant, which use her own produce and that of other local farmers. She lives there with her husband, screenwriter and director John Stockwell, and their three children.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 11.3 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 12, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914936095064,"sku":"9781101907368","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BiOuPesbJK9781101907368.webp?v=1792785282"},{"product_id":"the-90-10-life-cookbook-healthy-family-recipes-practical-tips-tasty-treats-hardcover","title":"The 90\/10 Life Cookbook: Healthy Family Recipes, Practical Tips \u0026 Tasty Treats - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGina Schade\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe 90\/10 Life Cookbook is a collection of Gina's most-loved, tried and true, easy to cook recipes. For years she has worked to modify old family favorite recipes into healthier versions so people like you can provide their loved ones with delicious and nutritious meals. Her recipes are proof that taste does not have to be sacrificed for health! Learn to cook wholesome meals your family and friends will love, develop a balanced relationship and mindset with food, and discover how to stock your pantry with healthy cooking essentials!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 28, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914940485976,"sku":"9780692954195","price":50.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BnBDELdeEu9780692954195.webp?v=1792785288"},{"product_id":"oregon-truffle-feasts-paperback","title":"Oregon Truffle Feasts - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDawn Meiklejohn\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eOregon Truffles are a Northwest delicacy foraged, with the help of dogs, under the Douglas Firs from Northern California to Southern British Columbia. Oregon Truffle Feasts features over 75 recipes, explains the care of truffles, teaches infusion techniques, and describes how the author's dog, Lidia, was trained. Dawn has traversed many miles in the forests of the Pacific Northwest. When she adopted her beloved Lagotto Romagnolo, an Italian Truffle Dog, her passion for truffles and their extraordinary flavors was sparked.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eDawn Meiklejohn learned to cook at \"My Grandmother's Knee\". As a scout youth and mother of four scouts, Dawn traversed many miles of the Pacific Northwest forests. When she adopted her beloved Lagotto Romagnolo, an Italian truffle dog, Dawn's passion for foraging and cooking with truffles was sparked. For all the friends to whom she gifted truffles and who asked, \"What do I do with truffles?\", Dawn wrote Oregon Truffle Feasts.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 80\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.21 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914941043032,"sku":"9780692787120","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/HlIt-WL6Y69780692787120.webp?v=1792785289"},{"product_id":"the-mystic-cookfire-the-sacred-art-of-creating-food-to-nurture-friends-and-family-paperback","title":"The Mystic Cookfire: The Sacred Art of Creating Food to Nurture Friends and Family - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVeronika Sophia Robinson\u003c\/b\u003e (Author), \u003cb\u003eSara Simon\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003eAn inspiring and abundant collection of vegetarian recipes free from meat, dairy and eggs, suitable for friends and family. Beautifully illustrated, with room for notes, this book offers good food, insights into nurturing the body, and celebrates the sacred art of creating food to share. The Mystic Cookfire contains more than 280 tried and tested family-favourite recipes. Created by a life-long vegetarian, this book is sure to please palates new to cooking without animals, and those who've long been celebrating this natural way of eating.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 436\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.89 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 27, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914941632856,"sku":"9780956034441","price":57.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9_EJU6Qmg39780956034441.webp?v=1792785290"},{"product_id":"natural-healing-foods-paperback","title":"Natural Healing Foods - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePamela Young\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNatural Healing Foods is a user-friendly guide that cross-references foods, herbs, and vitamins with many over eighty common ailments they may help improve. This result of a two-year study of university research from around the world proves the efficacy of natural alternatives.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.73 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914942026072,"sku":"9780984080427","price":23.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kcN823Fybd9780984080427.webp?v=1792785290"},{"product_id":"the-farmers-market-cookbook-the-ultimate-guide-to-enjoying-fresh-local-seasonal-produce-paperback","title":"The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Shanks\u003c\/b\u003e (Author), \u003cb\u003eBrett Grohsgal\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.\"--Adam Rapoport, Editor in Chief, \u003cem\u003eBon Appétit \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eFarmers' markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, \u003cem\u003eThe Farmers' Market Cookbook \u003c\/em\u003ehas the answer to every prospective locavore's perennial question, \"What do I do with this?\"\u003c\/p\u003e \u003cp\u003eFeaturing a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: \u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eGarlic scape vichyssoise\u003c\/li\u003e \u003cli\u003ePotato fennel \"risotto\"\u003c\/li\u003e \u003cli\u003eBeef roulade with cilantro mojo\u003c\/li\u003e \u003cli\u003eCantaloupe salsa\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eEating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, \u003cem\u003eThe Farmers' Market Cookbook \u003c\/em\u003ecelebrates the small farmer's labor of love with recipes that showcase every crop at its best--essential reading for anyone who wants to appreciate fresh food at its best.\u003c\/p\u003e \u003cp\u003e\"[Shanks and Grohsgal's] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.\"--T. W. Barritt, author of \u003cem\u003eLong Island Food: A History from Family Farms \u0026amp; Oysters to Craft Spirits \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"In this handy guide\/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.\"--Boston Herald\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUnlock the culinary mysteries of your farmers market and CSA box\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThe Farmers Market Cookbook's \u003cem\u003e advice is clear and instructive, its recipes delicious and, most importantly, manageable. Along with all those wonderful fruits and vegetables, this book belongs in your market tote. \u003c\/em\u003e\u003cbr\u003e -- ADAM RAPOPORT, editor in chief, \u003cem\u003e Bon Appétit \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e We're increasingly interested \u003c\/strong\u003e in eating locally sourced, seasonal foods, in season, when crops really shine. Farmers markets and community supported agriculture (CSAs) are among the best places to find high-quality, diverse, exciting fruits and vegetables, and eating locally and seasonally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, \u003cem\u003e The Farmers Market Cookbook \u003c\/em\u003e is a celebration of the small farmer's labor of love, showing off every crop at its best.\u003c\/p\u003e \u003cp\u003eWith detailed produce descriptions, storage tips, and preparation techniques, \u003cem\u003e The Farmers Market Cookbook \u003c\/em\u003e features over 200 simple and delicious recipes ranging from traditional favorites to innovative creations. \u003cem\u003e The Farmers Market Cookbook \u003c\/em\u003e will help you engage your powers of creativity, learning, and experimentation -- it's the answer to every locavore's perennial question ... \"What do I do with \u003cem\u003e this \u003c\/em\u003e ?\"\u003c\/p\u003e \u003cp\u003e\u003cem\u003eA book of imaginative and simple recipes for an abundance of vegetables and fruits. \u003c\/em\u003e\u003cbr\u003e -- The Boston Globe\u003c\/p\u003e \u003cp\u003e\u003cem\u003eJust leafing through will inspire you to head out to your local farmers market and start cooking. \u003c\/em\u003e\u003cbr\u003e -- TARYN PLUMB, Taste of the Seacoast \u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eJULIA SHANKS \u003c\/strong\u003e is a chef and serial entrepreneur. As a chef, she worked in restaurants around the country includingRestaurant Nora in Washington, DC and Chez Henri in Cambridge, developing a taste for fresh, local, and seasonal foods. Today, Julia consults with restaurants, farms, and food producers, helping them maximize profits and streamline revenues. In her tiny urban garden in Cambridge, MA, she harvests vegetables seven months out of the year.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eBRETT GROHSGAL \u003c\/strong\u003e has been the chef in nine establishments and cooked in seven others, from New England to Louisiana to California and at sea, and over a twenty-year period. Today, Brett manages Even' Star Organic Farm for great foods, reliable harvests, and for respectful environmental stewardship. Even' Star remains committed to the ideal that life is too short, and farm life too arduous, to ever grow or eat boring foods.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e Julia Shanks \u003c\/b\u003e is a chef, serial entrepreneur and certified pilot whose passion for food preparation began when she was 12 years old and determined to bake, grill and steam her way through the complete set of Time-Life Cookbooks. In her later years, she honed her culinary talents working in restaurants around the country, developing a taste for fresh, local and seasonal foods. Today, Julia consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues. In her tiny, urban garden in Cambridge, MA, she harvests vegetables seven months out of the year. \u003c\/p\u003e\u003cp\u003e\u003cb\u003e Brett Grohsgal \u003c\/b\u003e has dedicated himself to delighting tastebuds from New England to California, working as everything from line cook to executive chef, while developing and sharing his appreciation for artisanal, seasonal foods. As his passion for cooking evolved he began growing his own produce, and in 1996 he and his wife established Even' Star Organic Farm. Even' Star focuses on harvesting crops year-round for restaurants, grocery stores, universities, farmers markets, and the Grohsgals' own successful CSA, while adhering to the highest standards of responsible environmental stewardship. \"Life is too short, and farm life too arduous, to ever grow or eat boring foods.\" \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914942845272,"sku":"9780865718227","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/wt4Uhn71pZ9780865718227.webp?v=1792785291"},{"product_id":"a-thrilling-cookbook-for-peanut-butter-lovers-peanut-butter-recipes-for-your-incredible-addiction-paperback","title":"A Thrilling Cookbook for Peanut Butter Lovers: Peanut Butter Recipes for your Incredible Addiction - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMabel Garet\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eI learnt to ditch the regular butters a long time ago. Why would I go for bland tasting butters when I can have a combo of nuts and butters in a mix?! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIt was plain boring to eat any other butter type, other than the peanut butter. \u003cp\u003e\u003c\/p\u003eHence, this is why I resort to it whenever I want to slather butter over any pastry or dessert. \u003cp\u003e\u003c\/p\u003ePeanut Butter always hit differently! \u003cp\u003e\u003c\/p\u003eRealizing how much fun I enjoy eating peanut butter as topping on my pastry and dessert, I decided to take it one step higher by actually incorporating it in my cooking. \u003cp\u003e\u003c\/p\u003eI tried it first with cookies (the first recipe you'd find in this recipe book) and it was amazing! \u003cp\u003e\u003c\/p\u003eAnd that was how I got the courage to take my cooking with peanut butter a notch higher. And the result is magical!\u003cbr\u003eIncorporating either the chunky, smooth, sweet, or salted type of peanut butter into your meals, will help you to unlock a new level of cooking!! \u003cp\u003e\u003c\/p\u003eCare to try out cooking with peanut butter? Grab a copy of this recipe book while stock lasts!!!\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 90\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.19 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 06, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914943435096,"sku":"9798372791893","price":13.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/d3V3Oeg5ks9798372791893.webp?v=1792785292"},{"product_id":"the-mish-mash-dictionary-of-marmite-paperback","title":"The Mish-MASH Dictionary of Marmite - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaggie Hall\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA book for all tastes - literally. No matter where you stand on the big Marmite 'love-hate' debate, you will find something in it to your liking. As the title indicates, it contains a mish-mash of information - from serious to silly with lots in between - about the iconic British spread. From its beginnings as brewing industry yeast-waste to its use in the finest restaurants, this book reveals the grip Marmite has on palates - and minds - around the world. The tales it tells amount to a social history, covering more than 100 years. It is crammed with insights into how it all began, the old-time recipes, its place in medicine, its role in education and wars, its many unlikely uses (apart from eating it), and much more. All of which add up to an amazing feat for a humble kitchen cupboard product. But above all it's a fun read about the zany world occupied by Marmite. The lovers of the spread will love the book. But they will also hate it - because of all the ammunition the 'loathers' will find within its pages to hurl at them. Even those who have no interest in Marmite and know nothing about it will find something to grab them - and be converted... either one way or the other.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914944483672,"sku":"9780956368607","price":25.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yPPJYEksH9780956368607.webp?v=1792785294"},{"product_id":"raw-energy-bar-invasion-50-fruit-and-nut-bar-recipes-paperback","title":"Raw Energy Bar Invasion: 50 Fruit and Nut Bar Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRachel Frank\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom the Author of the #1 Amazon Best Selling Delicious Vegan Cookbook Series Save Money Quickly \u0026amp; Easily By Making Raw Energy Bars at Home... Holistic Health Counselor Dr. Rachel Frank delivers quick and easy raw energy bar recipes in this whole foods cookbook. In Raw Energy Bar Invasion has 50 amazingly delicious and simple to make fruit and nut bars. These recipes taste like your favorite bars, have all the great nutritional content, and only cost a faction of the price to make! Imagine... - Saving $40 or more a month - Losing weight - Having more energy - Providing healthy tasty snacks for your family Great beginner raw food cookbook... Dr. Rachel will discuss what raw food is, the health benefits of raw food, nutritional benefits of fruits, nutritional benefits of nuts and seeds, and get you started on your raw food journey with 50 fast, healthy, \u0026amp; delicious energy bar recipes. Even if you don't eat a 100% raw food diet, this cookbook is great for athletes, people with food allergies, and those wanting to learn about natural foods and whole foods. A high variety of recipes with minimal ingredients... All the ingredients in this cookbook are easy to find at you local grocery store or health food store. This best selling raw cookbook includes: - 5 breakfast flavor recipes - 10 smoothie flavor recipes - 4 bread and muffins flavor recipes - 13 cookie flavor recipes - 18 dessert flavor recipes There are also two bonus recipes for making homemade raw granola and raw vanilla liquid extract. These recipes are simple and cost effective ways to start eating healthy.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eDr. Rachel Frank is a #1 Amazon Best Selling in Special Diets and Best Selling Author in Women's Health, Stress Management, and Holistic Health. She was born in Rochester, NY and grew up in Western NY. She married an Active Duty Army Service Member and has moved across the United States to places like Hawaii and South Carolina. She has a PhD in Health Psychology, a Master of Science in Psychology from Walden University, and is a Board Certified Holistic Health Counselor with the American Association of Drugless Practitioners. She writes, speaks, and teaches about holistic health, self help, healthy living, and healthy cooking. An avid animal lover, Rachel cares for rescue animals and brings that nurturing and supportive spirit into her work.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 84\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.17 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 26, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945270104,"sku":"9780615808994","price":9.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Z0eaezsgdq9780615808994.webp?v=1792785295"},{"product_id":"the-coconut-flour-gourmet-150-delicious-gluten-free-coconut-flour-recipes-paperback","title":"The Coconut Flour Gourmet: 150 Delicious Gluten-Free Coconut Flour Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBruce Fife\u003c\/b\u003e (Author), \u003cb\u003eLeslie Fife\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIs it possible to have great tasting gluten-free foods? Yes, with the secret of coconut flour. Coconut flour is made from dried coconut that has been ground into a powder. It looks and feels just like any other flour, but unlike wheat flour, it is completely gluten-free. It is an excellent source of vitamins and minerals and contains about the same amount of protein as whole wheat. It is a good source of calorie-free dietary fiber that is so important for good digestive health. The best part is that it tastes fantastic! Using the basic yeast dough recipe described in this book, you will be able to make gluten-free yeast breads that will remind you of your mother's homemade baked bread. Yet these recipes are easier and quicker to make. With coconut flour and a few other key ingredients, you can make gourmet dinner rolls, sandwich bread, pizza crust, calzones, hamburger and hot dog buns, breadsticks, scones, tortillas, and a variety of artisan breads. The recipes in this book are designed to appeal to a wide range of tastes. For breakfast you will find a variety of sweet and savory muffins, pancakes, and waffles. The Jalapeno Cheese Muffins and the Ham and Cheese Waffles are incredible! If you like sweets and desserts, you will find cakes, cupcakes, tarts, cookies, and even ice cream sandwiches. You will also find plenty of savory items such as Sesame Pecan Chicken, Tempura Shrimp, Cashew Chicken, Cajun Chicken Fingers, Sweet and Sour Pork, and even a delicious gluten-free Turkey Dressing. Who knew gluten-free cooking could taste so good?\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 02, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947236184,"sku":"9780941599931","price":22.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/X9u5OJV1ku9780941599931.webp?v=1792785298"},{"product_id":"clean-soups-simple-nourishing-recipes-for-health-and-vitality-a-cookbook-hardcover","title":"Clean Soups: Simple, Nourishing Recipes for Health and Vitality [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRebecca Katz\u003c\/b\u003e (Author), \u003cb\u003eMat Edelson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom bestselling author Rebecca Katz comes this collection of 60 recipes for pure, cleansing soups intended to renew and restore.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eSoup has a unique ability to nourish and heal the body. In \u003ci\u003eClean Soups\u003c\/i\u003e, author Rebecca Katz shows you how to use wholesome stocks and soups to naturally detox and stay energized year-round. She also explains the building blocks for creating deliciously balanced soups, such as Moroccan carrot soup, kale soup with coconut and lime, and simplest chicken pho. With foundational broths, blended soups, and traditional healing soups, as well as a two-day cleanse, \u003ci\u003eClean Soups \u003c\/i\u003eshows how one simple bowl can make a huge difference in how you feel.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRebecca Katz\u003c\/b\u003e is an accomplished chef and national speaker who has worked with the country's top wellness leaders. She is the author of the award-winning \u003ci\u003eThe Cancer-Fighting Kitchen\u003c\/i\u003e, as well as \u003ci\u003eThe Longevity Kitchen \u003c\/i\u003eand \u003ci\u003eThe Healthy Mind Cookbook, \u003c\/i\u003eas well as the founder of \u003ci\u003eHealing Kitchens\u003c\/i\u003e. She lives in the San Francisco Bay Area with her husband and two loyal kitchen dogs, Lola and Blossom, making soup. Visit RebeccaKatz.com for more information. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMat Edelson\u003c\/b\u003e is an award-winning science, health, and sports writer. He is the former anchor\/director of the Johns Hopkins Health Newsfeed, a nationally syndicated daily radio program. This is the fifth book he has co-authored with Rebecca Katz. He lives in Washington, DC.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.1 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 06, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914948350296,"sku":"9780399578250","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qMLs7iUkTQ9780399578250.webp?v=1792785299"},{"product_id":"the-whole-goat-handbook-recipes-cheese-soap-crafts-more-paperback","title":"The Whole Goat Handbook: Recipes, Cheese, Soap, Crafts \u0026 More - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJanet Hurst\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eGoats are the hottest animal today to raise for hobby farmers, commercial farmers, and members of both 4-H and FFA.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e But using the products from a goat requires special skills, handling, and recipes. Here's \u003ci\u003eThe Whole Goat Handbook\u003c\/i\u003e, chock full of recipes, crafting projects, advice, and more. \u003cp\u003e\u003c\/p\u003e Cooking with goat meat requires special, adapted recipes because the meat is so strong in flavor; there's no devoted goat-meat cookbook on the market--until now! Included are recipes for making cheese with goat milk as well as goat-milk soap. And for those raising goats for fiber, here are hard-won recommendations on crafting, knitting, and weaving. This book will shows you how to do all this--and more. \u003cp\u003e \u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAmong both hobby and commercial farmers, goats are today's hottest trending animals. With \"The Whole Goat Handbook,\" author Janet Hurst provides a wealth of useful advice and more than 50 recipes and crafting projects that help the reader make the most of their adventure as a goatkeeper. From cheeses, meat dishes, and soaps, to knitting, weaving, and felting projects, this completely illustrated guide is an essential resource for anyone considering goat ownership, as well as those who have already embarked on this rewarding path.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJanet Hurst has been a home artisanal cheesemaker for twenty years and is a certified cheesemaker through the University of Vermont's Institute of Artisan Cheese. She writes on cheesemaking for Mother Earth News, Mary Jane's Farm, Dairy Goat Journal, Countryside, and more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 14, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914949300568,"sku":"9780760342367","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DK9ET7Y8Yz9780760342367.webp?v=1792785301"},{"product_id":"healthy-honey-cookbook-paperback","title":"Healthy Honey Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLarry Lonik\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cli\u003eUpdated with new facts and uses for honey from the National Honey Board\u003c\/li\u003e\u003cli\u003eAll about nature's sweetener, plus info on honeybees, legends, and lore\u003c\/li\u003e\u003cli\u003eOver 200 recipes for beverages, salads and dressings, pickles and preserves, spreads, vegetables, breads, meats, desserts, cakes, cookies, pies, pastries, and candies\u003c\/li\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLarry Lonik, a cult figure and morel hunting legend, was passionate about hunting morels. He shared his knowledge in books, which he self-published under the RKT imprint, and videos. He lived in Michigan.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914953757016,"sku":"9780811711951","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8MZx9Q42Ug9780811711951.webp?v=1792785307"},{"product_id":"power-plates-100-nutritionally-balanced-one-dish-vegan-meals-a-cookbook-hardcover","title":"Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGena Hamshaw\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFocused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThese 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eGENA HAMSHAW is a certified nutritionist, recipe developer, cookbook author, and food writer. Her recipes and articles have been featured in the \u003ci\u003eHuffington Post\u003c\/i\u003e, \u003ci\u003eWhole Living\u003c\/i\u003e, \u003ci\u003eO \u003c\/i\u003emagazine, \u003ci\u003eVegNews\u003c\/i\u003e, \u003ci\u003eThrive \u003c\/i\u003emagazine, \u003ci\u003eWell and Good\u003c\/i\u003e, \u003ci\u003eMind Body Green\u003c\/i\u003e, \u003ci\u003eGlamour\u003c\/i\u003e, and the\u003ci\u003e Chalkboard\u003c\/i\u003e, among other publications. She is also a nutrition student, working toward a master's in nutrition and education and her RDN (Registered Dietary Nutritionist) at Teacher's College, Columbia University. She has written two cookbooks, \u003ci\u003eFood52 Vegan\u003c\/i\u003e and \u003ci\u003eChoosing Raw\u003c\/i\u003e, and is the author of the blog \u003ci\u003eThe Full Helping\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.6 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 23, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914955559256,"sku":"9780399579059","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jtxvZsEAYI9780399579059.webp?v=1792785310"},{"product_id":"plenty-eating-locally-on-the-100-mile-diet-a-cookbook-paperback","title":"Plenty: Eating Locally on the 100-Mile Diet: A Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlisa Smith\u003c\/b\u003e (Author), \u003cb\u003eJ. B. MacKinnon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born. \u003cp\u003e\u003c\/p\u003eThe couple's discoveries sometimes shook their resolve. It would be a year without sugar, Cheerios, olive oil, rice, Pizza Pops, beer, and much, much more. Yet local eating has turned out to be a life lesson in pleasures that are always close at hand. They met the revolutionary farmers and modern-day hunter-gatherers who are changing the way we think about food. They got personal with issues ranging from global economics to biodiversity. They called on the wisdom of grandmothers, and immersed themselves in the seasons. They discovered a host of new flavours, from gooseberry wine to sunchokes to turnip sandwiches, foods that they never would have guessed were on their doorstep. \u003cp\u003e\u003c\/p\u003eThe 100-Mile Diet struck a deeper chord than anyone could have predicted, attracting media and grassroots interest that spanned the globe. The \u003cb\u003e100-Mile Diet: A Year of Local Eating\u003c\/b\u003e tells the full story, from the insights to the kitchen disasters, as the authors transform from megamart shoppers to self-sufficient urban pioneers. The 100-Mile Diet is a pathway home for anybody, anywhere. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eCall me naive, but I never knew that flour would be struck from our 100-Mile Diet. Wheat products are just so ubiquitous, \"the staff of life,\" that I had hazily imagined the stuff must be grown everywhere. But of course: I had never seen a field of wheat anywhere close to Vancouver, and my mental images of late-afternoon light falling on golden fields of grain were all from my childhood on the Canadian prairies. What I was able to find was Anita's Organic Grain \u0026amp; Flour Mill, about 60 miles up the Fraser River valley. I called, and learned that Anita's nearest grain suppliers were at least 800 miles away by road. She sounded sorry for me. Would it be a year until I tasted a pie? \u003c\/i\u003e\u003cbr\u003e--From \u003cb\u003eThe 100-Mile Diet\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAlisa Smith is a freelance journalist who writes regularly for \u003ci\u003eReader's Digest\u003c\/i\u003e.\u003c\/p\u003e\u003cp\u003eJ.B. MacKinnon is the author of the acclaimed narrative nonfiction book \u003ci\u003eDead Man in Paradise\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.02 x 5.22 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 22, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914957820248,"sku":"9780307347336","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Sc4-xsJnj49780307347336.webp?v=1792785313"},{"product_id":"modern-maple-paperback","title":"Modern Maple - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTeresa Marrone\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMake the most of your maple syrup with recipes both sweet and savory, from breakfast to dinner.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.1 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914960933208,"sku":"9780873518888","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/omyDUi1pPi9780873518888.webp?v=1792785317"},{"product_id":"its-only-slow-food-until-you-try-to-eat-it-misadventures-of-a-suburban-hunter-gatherer-paperback","title":"It's Only Slow Food Until You Try to Eat It: Misadventures of a Suburban Hunter-Gatherer - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBill Heavey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Mr. Heavey takes us back to the joys--and occasional pitfalls--of the humble edibles around us, and his conclusions ring true.\"--\u003ci\u003eWall Street Journal\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eLongtime \u003ci\u003eField \u0026amp; Stream\u003c\/i\u003e contributor Bill Heavey has become the magazine's most popular voice by writing for sportsmen with more enthusiasm than skill. In his first full-length book, Heavey chronicles his attempts to \"eat wild,\" seeing how much of his own food he can hunt, fish, grow, and forage. \u003cp\u003e\u003c\/p\u003eBut Heavey is not your typical hunter-gatherer. Living inside the D.C. Beltway, and a single dad to a twelve-year-old daughter with an aversion to \"nature food,\" he's almost completely ignorant of gardening and foraging. Incensed at the squirrels destroying his tomatoes, he is driven to rodent murder--by arrow. Along the way, Heavey is guided by a number of unlikely teachers, from the eccentric Paula, who runs an under-the-table bait business, to Michelle, an attractive single mom unselfconsciously devoted to eating locally. To the delight of his readers and the embarrassment of his daughter, he suffers blood loss, humiliation, and learns, as he puts it, that \"'edible' is not to be confused with 'tasty.'\"\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBill Heavey\u003c\/b\u003e is an editor-at-large for \u003ci\u003eField \u0026amp; Stream\u003c\/i\u003e, where he has written since 1993. His work has appeared in numerous publications including \u003ci\u003eMen's Journal\u003c\/i\u003e, \u003ci\u003eOutside\u003c\/i\u003e, the \u003ci\u003eWashington Post\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eThe New York Times Magazine\u003c\/i\u003e, and \u003ci\u003eBest American Magazine Writing\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 17, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914960965976,"sku":"9780802121318","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/eQXpD3UE5C9780802121318.webp?v=1792785317"},{"product_id":"random-alphabet-food-with-a-dash-of-gratitude-paperback","title":"Random Alphabet Food: With a dash of gratitude - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAl \u0026amp;. Evy\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRandom Alphabet Food: With a dash of gratitude is an engaging and fun method to help children reinforce the concept of letters and their sounds, as well as the habit of gratitude. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIn this book, the letters in the alphabet are presented in a random order, to empower kids to boost their letter recognition. Random combinations of food with the same first letter are included as drawing prompts. Kids are encouraged to produce fun food combinations of their own.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eTwenty-six questions intended to encourage gratitude are introduced after each letter, to inspire children to practice mindfulness, and self-reflection.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 30\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.06 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 23, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914962768216,"sku":"9781956078046","price":14.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dYq6BEPPta9781956078046.webp?v=1792785320"},{"product_id":"tassajara-cooking-paperback","title":"Tassajara Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEdward Espe Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhen it was first issued, \u003ci\u003eTassajara Cooking \u003c\/i\u003e became an overnight classic. Ed Brown's recipes for cooking--for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish--struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBrown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, \u003ci\u003eTassajara Cooking \u003c\/i\u003e is a comprehensive guide to inspired cooking, with joy.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eEdward Espe Brown began cooking and practicing Zen in 1965. He was the first head resident cook at Tassajara Zen Mountain Center from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host, and manager. Ordained a priest by Shunryu Suzuki Roshi, he has taught meditation retreats and vegetarian cooking classes throughout North America and Europe. He is the author of several cookbooks and the editor of \u003ci\u003eNot Always So\u003c\/i\u003e, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 film \u003ci\u003eHow to Cook Your Life\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 270\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.8 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 12, 1986\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914965782872,"sku":"9780877733447","price":28.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DRVzqVnEA09780877733447.webp?v=1792785324"},{"product_id":"vegetable-kingdom-the-abundant-world-of-vegan-recipes-hardcover","title":"Vegetable Kingdom: The Abundant World of Vegan Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBryant Terry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNAACP IMAGE AWARD WINNER - \"Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.\"--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE -\u003c\/b\u003e IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, \u003c\/i\u003e \u003ci\u003eThe Washington Post, \u003c\/i\u003e \u003ci\u003eVogue, \u003c\/i\u003e \u003ci\u003eSan Francisco Chronicle, \u003c\/i\u003e \u003ci\u003eForbes, \u003c\/i\u003e \u003ci\u003eFood \u0026amp; Wine, \u003c\/i\u003e \u003ci\u003eSalon, \u003c\/i\u003e \u003ci\u003eGarden \u0026amp; Gun, \u003c\/i\u003e \u003ci\u003eDelish, \u003c\/i\u003e \u003ci\u003eEpicurious\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in \u003ci\u003eVegetable Kingdom\u003c\/i\u003e, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus \u0026amp; Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. \u003cp\u003e\u003c\/p\u003eThe book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, \u003ci\u003eVegetable Kingdom\u003c\/i\u003e is an invaluable tool for plant-based cooking today. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eVegetable Kingdom\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama's nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain't lyin'.\"\u003cb\u003e--W. Kamau Bell, comedian, author, and host of the Emmy Award-winning series \u003ci\u003eUnited Shades of America\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"[Terry's] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.\"\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBryant Terry\u003c\/b\u003e is a James Beard Award-winning chef and educator and the author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the\u003ci\u003e New York Times\u003c\/i\u003e, \u003ci\u003eWashington Post\u003c\/i\u003e, and \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, and on NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e.\u003ci\u003e San Francisco\u003c\/i\u003e magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and \u003ci\u003eFast Company\u003c\/i\u003e named him one of 9 People Who Are Changing the Future of Food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 11, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914969682264,"sku":"9780399581045","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/FJdQP4aTJn9780399581045.webp?v=1792785331"},{"product_id":"sam-thayers-field-guide-to-edible-wild-plants-of-eastern-and-central-north-america-paperback","title":"Sam Thayer's Field Guide to Edible Wild Plants: Of Eastern and Central North America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamuel Thayer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eEastern North America is one of the richest foraging landscapes in the world, with a wild abundance of fruits, berries, nuts, roots, tubers, shoots, flowers, seeds, and leafy greens. This guide is the key to unlocking the nutritional and culinary secrets of the natural bounty around us. As the most comprehensive regional guide ever written, it contains detailed descriptions, range maps, and sharp color photos of 700 edible species as well as some of our most troublesome toxic plants. \u003ci\u003eSam Thayer's Field Guide\u003c\/i\u003e pioneers a novel identification system using everyday language accessible to beginning and advanced foragers alike, designed to stand alone or work with phone-based identification apps to confirm positive ID before a plant is eaten. Readers will also learn about the plant's habitat, conservation, edible parts, seasons of harvest, and methods of preparation. Destined to become the new standard in foraging field guides. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Please let me know if there are any changes you'd like to make to the above description and we can resend this description out in our data feed this week.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSamuel Thayer \u003c\/b\u003eis an internationally recognized authority on edible wild plants who has been teaching classes and workshops around the United States for almost three decades. His previous award-winning foraging books have sold more than 300,000 copies.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 736\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2.2 x 8.7 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914969977176,"sku":"9780976626640","price":32.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dawMZ8XYSw9780976626640.webp?v=1792785331"},{"product_id":"suzannes-easy-to-follow-baking-recipes-paperback","title":"Suzanne's Easy to Follow Baking Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSuzanne K. Massee\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWith easy to follow step by step recipes you can create delightful;\u003c\/p\u003e\u003cp\u003eBaked Slices - Cakes - Biscuits - Christmas Cakes - Desserts - and Gluten Free recipes.\u003c\/p\u003e\u003cp\u003eAdded extra; how to make Dairy Products, did you know Mascarpone is so simple to make and yet so expensive to buy.\u003c\/p\u003e\u003cp\u003eI had a cafeteria where I created the most delicious slices, the compliment of these slice recipes was through my father in-law who was the general manager and baker for a very popular bakery in Timaru in the South Island of New Zealand. These slice recipes have been handed down, and I have reduced the ingredient measurements from very large baker's trays to the household trays.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 98\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.2 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 30, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970534232,"sku":"9780648367536","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yrDT7XbmaJ9780648367536.webp?v=1792785331"},{"product_id":"the-foragers-harvest-a-guide-to-identifying-harvesting-and-preparing-edible-wild-plants-paperback","title":"The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamuel Thayer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA guide to 32 of the best and most common edible wild plants in North America, with detailed information on how to identify them, where they are found, how and when they are harvested, which parts are used, how they are prepared, as well as their culinary use, ecology, conservation, and cultural history.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSamuel Thayer\u003c\/b\u003e is an internationally recognized authority on edible wild plants who has authored two award-winning books on the topic, \u003ci\u003eNature's Garden \u003c\/i\u003eand \u003ci\u003eThe Forager's Harvest\u003c\/i\u003e. He has taught foraging and field identification for more than two decades. Besides lecturing and writing, Samuel is an advocate for sustainable food systems who owns a diverse organic orchard and harvests wild rice, acorns, hickory nuts, maple syrup, and other wild products. He lives in rural northern Wisconsin with his wife and three children. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2006\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Independent Publisher Book Awards (2007)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Midwest Book Award (MIPA) (2006)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970599768,"sku":"9780976626602","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Pulj62REVv9780976626602.webp?v=1792785332"},{"product_id":"in-pursuit-of-wild-edibles-a-foragers-tour-paperback","title":"In Pursuit of Wild Edibles: A Forager's Tour - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeffrey Greene\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Today we care about the source of our food as much as the preparation, so it is no surprise that foodies have discovered wild edibles. From the most upscale restaurants in New York to humble farm stays in Europe, chefs and restaurant-goers alike are seeking pleasure in food found in the wild. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eIn Pursuit of Wild Edibles: A Forager's Tour\u003c\/i\u003e tells the story of one man passionate about finding wild edibles and creating recipes to highlight their unique flavors. An American expatriate, poet, and gourmet living in France, Jeffrey Greene has scoured the fields, rivers, and beaches of Europe and his native New England in search of foods ranging from puffballs and periwinkles to stone pine nuts and gooseneck barnacles. For many, foraging is the latest trend in foodie culture, but for Greene this journey stretches back to his childhood, when his parents fled New York City to a shack-like house in rural Connecticut. Convinced they could live off the land, the family raised goats, planted gardens, gathered seafood at the nearby coast, and foraged for food from the woods. \u003c\/p\u003e\u003cp\u003e Inspired by these childhood experiences, Greene and his wife, Mary, bought and restored an old priory in rural Burgundy. Surrounded by forests, they learned to identify mushrooms and greens, and devoted themselves to inventing recipes for them. Thus began a pursuit that took Greene to the Polish Carpathians, the Appennines overlooking the Ligurian coast, the shores of Normandy and Brittany, and to Plymouth, Massachusetts, where the Pilgrims eked out their first winter in near starvation. \u003c\/p\u003e\u003cp\u003e Greene's captivating book offers experienced foragers and novices alike an extensive sampling of his own recipes and a chance to come along with him on his international adventures. From razor clams and wild sea urchins, to young nettles and dandelion greens, to wild strawberries and cherries, Greene showcases the beauty of what one can cook up in a truly wild recipe. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJeffrey Greene is the author of \u003ci\u003eFrench Spirits: A House, a Village, and a Love Affair with Burgundy\u003c\/i\u003e and \u003ci\u003eThe Golden-Bristled Boar: Last Ferocious Beast of the Forest\u003c\/i\u003e (Virginia). A widely published poet, he is the recipient of the Samuel French Morse Poetry Prize and the Randall Jarrell Award in Poetry. He teaches at the American University of Paris.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.55 x 5.67 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 29, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914971320664,"sku":"9780813941004","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4qea-2wend9780813941004.webp?v=1792785333"},{"product_id":"incredible-wild-edibles-paperback","title":"Incredible Wild Edibles - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamuel Thayer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIncredible Wild Edibles covers 36 of the best edible wild plants in North America: fruits, berries, nuts, shoots, leafy greens, root vegetables, culinary herbs, teas, and syrups that boast exceptional flavor and nutrition. The plants chosen represent every habitat and every region in North America, from the northern forests to the southwest deserts, from the largest cities to the wildest mountains. Rather than cover hundreds of species in brief accounts that leave the reader unsure of how to proceed, Samuel Thayer encourages readers to thoroughly learn one plant at a time. Each of these traditional foods has a rich culinary and cultural history--a wholesome past that is still relevant for our health and happiness today. The text is fully accessible to the novice, but remains botanically accurate and has the in-depth information that seasoned foragers crave.\u003c\/p\u003e\u003cp\u003e Sharing the wisdom of a lifetime of daily foraging, the author answers all of the reader's questions about each plant: How do I identify it? What might I confuse it with? Where can I find it? What part do I use, and when is it ready to be picked? How do I gather and prepare it? How can I be sure to harvest it responsibly? This discussion is accompanied by more than 350 color photos showing all the key features for identification, including potentially confusing species. Photos also depict the exact parts to use and the proper stage for collection. All of this is delivered in a familiar but authoritative tone, along with humorous anecdotes and insights from extensive real-life experience with each plant covered in the book.\u003c\/p\u003e\u003cp\u003e Incredible Wild Edibles contains an index, bibliography, illustrated glossary, range maps, and foraging calendar. This third volume in Thayer's \u003ci\u003eForager's Harvest \u003c\/i\u003eseries has no overlap of the plants covered in the first two volumes.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSamuel Thayer \u003c\/b\u003eis an internationally recognized authority on edible wild plants who has authored two award-winning books on the topic, \u003ci\u003eNature's Garden \u003c\/i\u003eand \u003ci\u003eThe Forager's Harvest\u003c\/i\u003e. He has taught foraging and field identification for more than two decades. Besides lecturing and writing, Samuel is an advocate for sustainable food systems who owns a diverse organic orchard and harvests wild rice, acorns, hickory nuts, maple syrup, and other wild products. He lives in rural northern Wisconsin with his wife and three children. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914971943256,"sku":"9780976626626","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PrD3lxWGay9780976626626.webp?v=1792785334"},{"product_id":"halal-food-fun-and-laughter-paperback","title":"Halal Food, Fun and Laughter - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLinda D. Delgado\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFood . I have never been a gourmet cook, but I have always been a gourmet eater! In the Spring of 2002 I began gathering recipes from my sister-friends from around the world. Their seventy-eight recipes including a few of my own are offered in this cookbook for your dining pleasure. I haven't any preference for one recipe over another as I love each of them! Fun and Laughter. You will love reading the original funny-food short stories and poems included in this unique cookbook as you relax and smell the tantalizing aromas of your supper wafting from the kitchen! The food-funny comic illustrations created by talented illustrator, Shirley Gavin, are the cookbook's \"little jewels\" among the treasure trove of scrumptious recipes waiting for you to enjoy! Halal Food, Fun and Laughter. Combines a winning \"recipe\" for a healthy lifestyle: good halal food, some fun and laughter and last but most importantly, remembrances of Allah, by inclusion of some wonderful food-specific Qur'an and Hadith to help create a happier and healthier recipe for your life.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.34 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 24, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914975449432,"sku":"9780976786153","price":23.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/HIrjOZOn3O9780976786153.webp?v=1792785339"},{"product_id":"the-tofu-cookbook-over-150-quick-and-easy-recipes-paperback","title":"The Tofu Cookbook: Over 150 quick and easy recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLeah Leneman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTofu is a soya-based bean-curd which has been used for cooking in the Far East for centuries. This cookbook shows how easy to cook, deliciously versatile and wonderfully healthy tofu is.\u003c\/p\u003e \u003cp\u003eHigh in protein, low in calories and completely cholesterol-free, tofu is an excellent substitute for eggs, dairy products and meat.\u003c\/p\u003e \u003cp\u003eThis inspiring cookbook explains the different types of tofu, how to store it and how to cook creatively with it.\u003c\/p\u003e \u003cp\u003eThe easy to prepare recipes are dairy-free versions of international favourites including classic dishes such as English shepherd's pie, Mexican tacos, savoury Mediterranean-style risotto as well as soup, salads and desserts from around the world.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLeah Leneman is well-known as a vegan cookery writer and author. Her books include 365+1 Vegan Recipes (also by Thorsons).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 8.52 x 6.29 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 20, 1998\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914975547736,"sku":"9780722536674","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VevOtd8aMS9780722536674.webp?v=1792785339"},{"product_id":"sea-vegetables-harvesting-guide-paperback","title":"Sea Vegetables, Harvesting Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEvelyn McConnaughey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA guide to foraging and preparing highly nutritious sea vegetables. Classification with illustrations, where they grow, harvesting, storage, table of nutritional equivalents, protein comparison, and numerous recipes are given. Try nature's bounty. Seaweed fertilizer and compost is great for gardens. As you collect, clean and create the recipes, any concept of seaweed being \"that icky washed up stuff on the shore\" will be erased.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.58 x 8.59 x 5.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 04, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914975940952,"sku":"9780879611514","price":18.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CEfs6ANUAi9780879611514.webp?v=1792785339"},{"product_id":"the-little-cookbook-of-philosophy-hardcover","title":"The Little Cookbook of Philosophy - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKeith Emerling\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"The Little Cookbook of Philosophy\" by Keith Emerling, ISBN 978-0-9909042-0-5, case wrapped hardcover, 44 pages plus cover. 26 color photographs, 13 recipes, 16 poems, 7 micro-essays and printed (hand painted) page tints. \"The Little Cookbook of Philosophy\" is a collection of writings, photographs and recipes with an emphasis on health, well being, the food system and the world in which we live.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 46\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914978693464,"sku":"9780990904205","price":33.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8bQpOd67sQ9780990904205.webp?v=1792785342"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-natural-foods.oembed?page=2","provider":"usa-markt","version":"1.0","type":"link"}