• COOKING WITH SEEDS

    Seeds are moving into the health spotlight: Oil-rich varieties can boost energy, reduce cholesterol, inhibit tumor growth, and promote heart, brain and immune function. Incorporating these little nutrient bombs into your daily diet is a great way to boost your health without having to give up your favorite foods. In Cooking with Seeds, Charlyne Mattox shows you how.

    Item: 7808
  • DANDELION AND QUINCE

    This illustrated cookbook celebrates the abundance at farmers market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes, and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. Discover new ingredients and open up a fresh culinary adventure in your kitchen.

    Item: 8158
  • DIY BITTERS

    Used since the Middle Ages, bitters are made by combining various plant botanicals and spices with 100-proof alcohol and letting them sit until the bitter and medicinal qualities have been extracted.Herbalists Jovial King and Guido Masé, owners of the bitters company Urban Moonshine, teach you how to make recipes for classic bitters.Whether enjoyed as an apertif, digestif, or as a remedy to settle an upset stomach, bitters are back!

    Item: 7986
  • EATING PURE IN A PROCESSED FOODS WORLD

    Learn why and how to avoid the foods that can adversely affect your health, and discover the many benefits of home-style cooking by Micro Living planning your meals around fruits and vegetables. Eating Pure in a Processed Foods World contains more than 300 gluten-free recipes. And many of these recipes can be modified to fit your individual needs, including dairy-free, nut-free, keto, and paleo. The resource book is designed to help you turn back the hands of time and discover the original, healthy way of eating delicious, pure, and natural foods.

    Item: 9278
  • FRESH FROM THE GARDEN COOKBOOK

    Ann Lovejoy exuberantly consolidates her gardening and cooking expertise into a year-round feast of fruits, vegetables, and herbs, complete with color photographs. Her simple, uncluttered recipes emphasize bright flavors and a creativity centered on an abundance of fresh produce, from the familiar to the more exotic.

    Item: 4684
  • GOOD VEG

    With a distinctly modern sensibility, chef Alice Hart revamps traditional vegetarian cooking for how we eat today: clean, but never deprived; thoughtful, but not over complex. In Good Veg, she shares 200 recipes that surprise and thrill through contrasts: hot and cool, crisp and soft, spicy yet herbal. These recipes appeal to the basic desires of everyone’s taste buds. Hart also includes options for vegan, low-sugar, gluten-free, and raw diets. Finally: a pioneering, healthy cookbook, full of recipes for giving pleasure.

    Item: 8173
  • MAKE IT UP

    Ever think of making your own beauty products? In Make It Up, author Marie Rayma shares the recipes she has developed through years of trial, error, and testing to come up with the very best. This is real makeup and skin care: bright lipsticks, quality mineral powders, long-wearing eyeliners, and masks and cleansers that yield results. With easy-to-follow instruction, Make It Up provides more than 40 essential cosmetics and skin care projects so you can make just what you want, when you need it.

    Item: 8128
  • Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

    This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The authors expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts (including natto polenta, Thai marinated tempeh, and chocolate miso babka).

    Item: 9441
  • MUSHROOMS

    Learn how to identify and gather wild mushrooms and other fungi!

    An authoritative field guide to more than 450 species of wild mushrooms from around the world, Mushrooms shows the life cycle and features of a mushroom, what supplies are needed for mushroom foraging, and how to take a spore deposit.

    A photographic field guide forms the heart of the book, providing information on size, range, and habitat. The clear images and illustrations of specimens, along with information on what's poisonous and what's edible, make this the ultimate guide to mushrooms.

    Item: 10035
  • PASTA MAKING SET

    Want to make fresh, delicious pasta at home?

    It’s easier than you may think!

    Our Pasta Making Set provides you with the tools and recipes to create incredible pasta.

    The Pasta Making Set includes:

    TRADITIONAL STYLE PASTA MACHINE

    Make fresh, homemade pasta just like your grandmother used to with this vintage-style pasta maker. Simply prepare your dough, feed it through the rollers to make a sheet, then feed it through the cutter to shape your noodles. This stainless steel, traditional-style pasta machine comes with a fettuccine- and spaghetti-cutting attachment and has seven thickness settings. It clamps to most countertops.

    Features:

    • Includes attachment for cutting either fettuccine or spaghetti
    • Adjustable rollers for multiple thickness settings
    • Heavy-duty construction and metal housing for a lifetime of use
    • 6-inch-wide rollers

    PASTA REINVENTED

    Discover a world beyond traditional wheat-based pasta and enjoy nutrient-packed alternative pastas made from a variety of grains, beans, nuts, and spiralized produce.

    Arm yourself with 80 new recipes that are simple enough for any home cook, but elegant and gourmet enough for the most adventurous taste buds. Prepare dishes that will highlight the flavors of your chickpea pasta, almond flour pappardelle, or shirataki noodles. Perfectly balanced dishes will have you coming back to this cookbook again and again.

    With Pasta Reinvented, you'll learn how to make and shape pasta from scratch with alternative flours, as well as how to use store-bought pastas to the greatest advantage.

    Item: 10044
  • PASTA REINVENTED

    Discover a world beyond traditional wheat-based pasta and enjoy nutrient-packed alternative pastas made from a variety of grains, beans, nuts, and spiralized produce.

    Arm yourself with 80 new recipes that are simple enough for any home cook, but elegant and gourmet enough for the most adventurous taste buds. Prepare dishes that will highlight the flavors of your chickpea pasta, almond flour pappardelle, or shirataki noodles. Perfectly balanced dishes will have you coming back to this cookbook again and again.

    With Pasta Reinvented, you'll learn how to make and shape pasta from scratch with alternative flours, or how to use store-bought pastas to the greatest advantage.

    Item: 10036
  • RAW ENERGY

    Raw snacks are nature’s original fast foods—delicious, easy to prepare, and bursting with the ingredients you need to stay healthy and energized on even the busiest days. Stephanie Tourles offers 125 simple recipes for mouthwatering parfaits, trail mixes, smoothies, energy bars, juice blends, soups, vegetable chips, dips, candies, cookies and more. Made from unprocessed whole foods—such as nuts, seeds, dried and fresh fruits, vegetables, oats, carob, cocoa and fresh juices—these snacks have fewer than 250 calories and are packed with vitamins, minerals, fiber, and enzymes.

    Item: 4642

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