As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)

2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit A how-to cook book spanning 29 types of vegetables: Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage . Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.

One of the worldÕs leading urban and environmental economists tells us what our lives will be like when climate change arrives

A comprehensive identification and value guide for both antque and machine-made marbles.

An Entertainment Weekly "Must Read" • One of the NPR Book Concierge's "Best Books of the Year" "Twisty and told from multiple perspectives, this meaty thriller races to a satisfying finish." —People magazine "The intensity of the storytelling is exhilarating and unsettling." —Booklist (starred review) Twenty-six years ago Hannah had her eye shot out. Now she wants justice. But is she blind to the truth? "Arresting...Twisting backward and forward in time, entering the minds of each character in turn, Yates examines both how they reached this point and what happens years later, when the past wreaks havoc on the present....[A] sophisticated...elegant narrative." —The New York Times "The plot is darkly, intricately layered, full of pitfalls and switchbacks, smart and funny and moving and merciless." —Tana French, New York Times bestselling author of In the Woods and The Trespasser "Dark, intense, and disturbing...Highly recommended." —Krysten Ritter, author of Bonfire "Two of life's delicious pleasures—gourmet delectations and a sinister, plot-twisty tale—come together in this intelligent thriller." —Oprah.com Christopher J. Yates’s cult hit Black Chalk introduced that rare writerly talent: a literary writer who could write a plot with the intricacy of a brilliant mental puzzle, and with characters so absorbing that readers are immediately gripped. Yates’s new book does not disappoint. Grist Mill Road is a dark, twisted, and expertly plotted Rashomon-style tale. The year is 1982; the setting, an Edenic hamlet some ninety miles north of New York City. There, among the craggy rock cliffs and glacial ponds of timeworn mountains, three friends—Patrick, Matthew, and Hannah—are bound together by a terrible and seemingly senseless crime. Twenty-six years later, in New York City, living lives their younger selves never could have predicted, the three meet again—with even more devastating results.

From Ram Dass, one of America’s most beloved spiritual figures and bestselling author of Be Here Now and Be Love Now, comes this timeless classic about the experience of being and the risks and rewards of our spiritual path. Originally published in 1976, Grist for the Mill offers a deep spiritual journey of self-discovery, and a universal understanding of what it means to "be" and to grow as human beings. The book is fully revised with a new introduction. As Ram Dass puts it, "When the faith is strong enough it is sufficient just to be. It’s a journey towards simplicity, towards quietness, towards a kind of joy that is not in time. It’s a journey that has taken us from primary identification with our body and our psyche, on to an identification with God, and ultimately beyond identification."

Ending the fossil fuel industry is the only credible path for climate policy Around the world, countries and companies are setting net-zero carbon emissions targets. But what will it mean if those targets are achieved? One possibility is that fossil fuel companies will continue to produce billions of tons of atmospheric CO2 while relying on a symbiotic industry to scrub the air clean. Focusing on emissions draws our attention away from the real problem: the point of production. The fossil fuel industry must come to an end but will not depart willingly; governments must intervene. By embracing a politics of rural-urban coalitions and platform governance, climate advocates can build the political power needed to nationalize the fossil fuel industry and use its resources to draw carbon out of the atmosphere.