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Food:Recipes

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GARDENCUISINE: HEAL YOURSELF THROUGH LOW FAT MEATLESS EATING

    by Paul Wenner; Simon & Schuster
Paul Wenner created the Gardenburger, a mushroom-based veggie burger sold in food stores and restaurants all over the U.S. He is also a messianic advocate for eating a vegetarian diet and a businessman who believes "a dream too big is just the right ... View details »

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Flour Power : A Guide To Modern Home Grain Milling

    by Marleeta F. Basey; Jermar Press
The only book written on modern home grain milling. This book manages to present a technical topic in a fascinating and entertaining way. Unusually detailed and littered with historical tidbits. Includes mill selection criteria, an education on bread... View details »

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Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes

    by Steve Meyerowitz, Michael Parman, Beth Robbins; Sproutman Publications
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The Permaculture Book of Ferment & Human Nutrition

    by Bill Mollison; Tagari Publications
Emphasizing the enhancement of nutrition, this is one of the most comprehensive books available today on the subject of storing and preserving foods. Recipes and processing methods have been collected from indigenous people worldwide. These practical... View details »

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Grub: Ideas for an Urban Organic Kitchen

    by Anna Lappe, Bryant Terry; Tarcher
A savvy and practical guide to organic eating for urban dwellers. Combining a straight-to-the-point exposť about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse ... View details »

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The Rocky Mountain Wild Foods Cookbook

    by Darcy Williamson; Caxton Press
Easy to recognize wild foods are abundant in the Rocky Mountains and the West. Darcy Williamson describes twenty-eight plants common to the region (omitting endangered plants and those which are very tedious to collect), and provides an extensive sel... View details »

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Native Harvests : American Indian Wild Foods and Recipes

    by E. Barrie Kavasch; Dover Publications
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

    by Sandor Ellix Katz, Sally Fallon; Chelsea Green Publishing Company
For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and... View details »

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Flour Power: The complete guide to 3-minute home flour milling

    by Marleeta F. Basey; Jermar Press
Flour Power is the only complete guide available on the subject of home milling. It provides never-before-compiled technical information and purchasing contacts for over thirty different flour mills, and complete instructions for comparing mills and ... View details »

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A Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances

    by Laura Schenone; W. W. Norton& Company
Schenone interweaves more than 50 diverse recipes with a wealth of historical anecdotes, trivia, and illustrations. Drawing from a wide variety of backgrounds and recipes, this lively, loving tribute to the female culinary experience crosses cultural... View details »

Food:Reference

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What to Eat

    by Marion Nestle; North Point Press
Nutritionist Nestle's newest volume aims to help the American consumer determine what best to eat to improve or to maintain good health. Pursuing what she hopes is a unique and beneficial approach, she surveys a supermarket on a food-by-food basis, n... View details »

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Guide to Wild Foods and Useful Plants

    by Ed, Jr. Begley, Christopher Nyerges; Chicago Review Press
Nyerges, an authority on survival skills, discusses 71 wild foods--from agave to yucca--and tells where they can be found. Some of the more familiar plants are chickweed, chicory, dandelion, fennel, grass, milkweed, nasturtium, prickly pear, thistle,... View details »

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The Neighborhood Forager: A Guide for the Wild Food Gourmet

    by Robert K. Henderson; Chelsea Green Publishing Company
An expert forager provides a fine introduction to the most readily accessible and tasty salad greens, nuts, teas, seasonings, and other foodstuffs available in the gardens, fields, woodlands, and parking strips of North America. Includes charts of pl... View details »

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Wild Food (Natural History Photographic Guides)

    by Roger Phillips; Pan
Illustrated with photos, this book is very helpful in identifying wild food plants, and the text is descriptive and written with passion for the subject. Phillips has tried every recipe he recommends and in every way the book is more thorough. It is ... View details »

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Foraging New England: Finding, Identifying, and Preparing Edible Wild Foods and Medicinal Plants from Maine to Connecticut

    by Tom Seymour; Falcon
New England's diverse geography overflows with edible plant and animal species. Through the seasons, this forager's paradise offers a continually changing list of wild, harvestable treasures. From Beach Peas to Serviceberries, Lamb's-Quarters to Lady... View details »

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The Eco-Foods Guide : What's Good for the Earth is Good for You!

    by Cynthia Barstow; New Society Pub
In a straightforward style, The Eco-Foods Guide ex-amines the downside: pesticides and growth hormones, biotechnology and processed foods, manufacturing concentration and animal husbandry, and the overuse of nonrenewable resources. At the same time, ... View details »

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Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture, 3)

    by Marion Nestle; University of California Press
In the U.S., we're bombarded with nutritional advice--the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lo... View details »

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How Indians Use Wild Plants for Food, Medicine and Crafts

    by Frances Densmore; Dover Publications
Ethnologist with the Smithsonian Institution offers a wealth of material on nearly 200 plants used by Chippewas of Minnesota and Wisconsin. Emphasis on wild plants and lesser-known uses. A fascinating, well-illustrated study.... View details »

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Cornucopia II: A Source Book of Edible Plants

    by Stephen Facciola; Kampong Publications
Complete reference and source book of edible plants of the world, invaluable to gardeners, cooks, economic botanists, those in the specialty and gourmet foods business. Includes 3,000 species and 7,000 varieties of food plants. More than 1300 catalog... View details »

Food:Wine & Winemaking

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From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine

    by Jeff Cox; Storey Books
From breaking ground to savoring the finished product, Jeff Cox's From Vines to Wines is the most complete and up-to-date guide to growing flawless grapes and making extraordinary wine. Wine connoisseurs, gardeners, and home winemakers will find... View details »

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