Frying and sautéing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world’s most perfect skillets. With chapters on: * Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet Specialties Featuring more than 150 delicious recipes—with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes—A.D. Livingston’s Mastering the Skillet is ideal for both novice and advanced chefs.

Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, world-wide search for a delicious-and humane-plate of seafood. Along the way, he explains the cultural and commercial implications of fish production on our environment, our health, and our seas. At once entertaining and illuminating, Bottomfeeder is a thoroughly enjoyable narrative about the world's cuisines and an examination of the fishing and farming practices we take too easily for granted.

This fascinating reference book delves into the origins of the vernacular and scientific names of sharks, rays, skates and chimeras. Each entry offers a concise biography, revealing the hidden stories and facts behind each species’ name.

Together, We Can Make a Difference Today's environmental problems may seem too overwhelming for one person to tackle . . . but you don't have to do it alone. Now you have partners--50 of them. 50 Simple Things You Can Do to Save the Earth, the revolutionary 1990 bestseller, is back in a completely revised, updated edition . . . and it's just as innovative and groundbreaking as the original. The authors have teamed up with 50 of America's top environmental groups, including The Natural Resources Defense Council, the National Wildlife Federation, and Rainforest Action Network. Each group has chosen one issue and provided a simple, step-by-step program that will empower you and your family to become citizen activists in the fight to save the Earth. It's easy to get started. Just pick one! Fight global warming "one city at a time" with the Sierra Club's Cool Cities Campaign Roll up your sleeves and save an endangered species with the Wilderness Society Protect coral reefs and create a marine reserve with Seacology Get your congregation excited about protecting God's creations with Interfaith Power and Light Invite songbirds into your neighborhood with the National Audubon Society All it takes is a little effort. When we work together, we can work miracles! Get started now!

The oceans, and the challenges they face, are so vast that it’s easy to feel powerless to protect them. 50 Ways to Save the Ocean, written by veteran environmental journalist David Helvarg, focuses on practical, easily-implemented actions everyone can take to protect and conserve this vital resource. Well-researched, personal, and sometimes whimsical, the book addresses daily choices that affect the ocean's health: what fish should and should not be eaten; how and where to vacation; storm drains and driveway run-off; protecting local water tables; proper diving, surfing, and tide pool etiquette; and supporting local marine education. Helvarg also looks at what can be done to stir the waters of seemingly daunting issues such as toxic pollutant runoff; protecting wetlands and sanctuaries; keeping oil rigs off shore; saving reef environments; and replenishing fish reserves.

This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.