Preserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to enjoy fresh or preserve for later. Drink the Harvest presents simple recipes accompanied by mouthwatering photographs for a variety of teas, syrups, ciders, wines, and kombuchas. DeNeice C. Guest and Nan K. Chase also provide advice for harvesting ingredients for maximum flavor and even creating your own backyard beverage garden. Pour a refreshing glass of Passionflower-Lemon Balm Wine and drink in the possibilities.

Preserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to enjoy fresh or preserve for later. Drink the Harvest presents simple recipes accompanied by mouthwatering photographs for a variety of teas, syrups, ciders, wines, and kombuchas. DeNeice C. Guest and Nan K. Chase also provide advice for harvesting ingredients for maximum flavor and even creating your own backyard beverage garden. Pour a refreshing glass of Passionflower-Lemon Balm Wine and drink in the possibilities.

From world-renowned scientist Jane Goodall, as seen in the new National Geographic documentary Jane, comes a provocative look into the ways we can positively impact the world by changing our eating habits. "One of those rare, truly great books that can change the world."-John Robbins, author of The Food Revolution The renowned scientist who fundamentally changed the way we view primates and our relationship with the animal kingdom now turns her attention to an incredibly important and deeply personal issue-taking a stand for a more sustainable world. In this provocative and encouraging book, Jane Goodall sounds a clarion call to Western society, urging us to take a hard look at the food we produce and consume-and showing us how easy it is to create positive change.Offering her hopeful, but stirring vision, Goodall argues convincingly that each individual can make a difference. She offers simple strategies each of us can employ to foster a sustainable society. Brilliant, empowering, and irrepressibly optimistic, Harvest for Hope is one of the most crucial works of our age. If we follow Goodall's sound advice, we just might save ourselves before it's too late.

Meet Sam Thornton, Collector of Souls. Sam’s job is to collect the souls of the damned, and ensure their souls are dispatched to the appropriate destination. But when he’s dispatched to collect the soul of a young woman he believes to be innocent of the horrific crime that’s doomed her to Hell, he says something no Collector has ever said before. “No.” File Under: Urban Fantasy [ Souled Out | Damned If You Don’t | Collector Mania | On The Run ] e-book ISBN: 978-0-85766-219-4 From the Paperback edition.

With an increasing number of people suffering from obesity, heart disease, and other diet-related disorders, many of us turn to fad diets in an effort to drop excess pounds or recover our health. But what if our foods were doing more harm than good, and fad diets made matters worse? Deadly Harvest examines how the foods we eat today have little in common with those of our ancestors, and why this fact is important to our health. It also offers a proven program to enhance health and improve longevity. Using the latest scientific research and studies of primitive lifestyles, the author first explains the diet that our ancestors followed--one in harmony with the human species. He then describes how our present diets affect our health, leading to disorders such as cancer, diabetes, heart disease, and more. Most important, he details measures we can take to improve our diet, our health, and our quality of life.

One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Much like the original Make it Paleo, this new cookbook continues the theme of transforming popular recipes into Paleo-friendly dishes. Readers will also delight in discovering recipes that are purely from the culinary imaginations of the trio. Hayley and Bill, widely known for their exquisite food photography, have created a feast for the senses as they guide their readers through various cuisines of the world. Make it Paleo II is a true culinary journey that includes a multitude of inventive entrees, elegant side dishes, and (of course) decadent desserts. Recipes include: Lemon Blueberry Waffles Apple Streusel Muffins Thai Fried Chicken with Tangy Mango Sauce Lamb Barbacoa Tacos Ramen with Chashu and Marinated Eggs Roasted Chicken with Aromatic Spices Lobster Fettuccine Alfredo Stuffed Acorn Squash Caramelized Fennel with Sweet Potato Puree Dark Chocolate, Olive Oil, and Sea Salt Ice Cream Luscious Lemon Cupcakes As always, Hayley and Bill strive to make cooking fun and inspiring for anyone following a Paleo diet, whether they are new to this way of eating or not. Make it Paleo II is exactly that: fun and inspiring, with recipes that will excite you about grain-free cooking and leave you feeling satisfied long after the meal is over