Books to Devour
A Modern Camper’s Guide to the Great Outdoors
The Editors of "Sunset Magazine"
Novice campers can find fearless inspiration in this practical, all-inclusive guide to camping. Not only does this book include creative adult and kid-friendly camp stove recipes, take note on practical tips for what kind of gear to buy, what to pack, how to pick out a campsite and how to set it up. And for that outdoor kitchen, it gives fire-starter information, as well as tips for the basics of fishing, foraging and feasting. Easy to navigate and packed with visually pleasing photographs and helpful checklists. Even a pull-out glow-in-the-dark constellation map to use as a stargazing reference. Don’t forget the marshmallows.
Softcover $24.95 – May 2016 Oxmoor House
The All New BALL® Book of CANNING and PRESERVING
Over 350 of the Best Canned, Jammed, Pickled and Preserved Recipes
The Jarden Home Brands
From the makers of Ball® canning products, comes a truly comprehensive canning guide for busy lifestyles. Organized by technique, the book covers water bath and pressure canning, pickling, fermenting, freezing, curing and smoking. Step by step instructions with vibrant photographs, plus a basic scientific understanding for beginners, as well as more complex tips and creative recipes for the advanced canner. Highlighted seasonal recipes include cucumber and charred red onion relish, chipotle tomatillo salsa, fiery peach salsa, low-sugar roasted strawberry-chamomile jelly, apricot-lavender jam and watermelon blackberry granita. Food pairings or “tricks of the trade” included with many recipes.
Softcover $22.95 – June 2016 Oxmoor House
THE NOURISHED KITCHEN
Farm-to-Table Recipes for the Traditional Foods Lifestyle
From food educator McGruther’s popular website by the same name, the book features more than 160 recipes based on the “farmhouse wisdom” of eating foods that are sustainable, balanced, unprocessed and traditionally prepared. Featuring broths, fermented vegetables, grass-fed meats, wholesome fats, raw dairy, and kombuchas. The book is based on the research of dentist-nutritionist Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health. Attractively photographed, the book includes cooking charts on how to prepare porridges and cooked whole grains, beans and lentils.
Softcover $27.99 – April 2014 Ten Speed Press
Specialty Recipes for Bartering, Sharing & Giving
Paster is co-founder of the Chicago Food Swap, dubbed one of the largest food swap organizations in the world. This book offers guidance on starting a food swap event in your own community (or finding one that already exists). Food swapping is part of a thriving new movement, which started with a desire to share homemade or homegrown foods. The book includes more than 80 “swappable” recipes of artisanal items such as mini cranberry-orange quick breads, ginger and mint syrups, roasted cashew butter and beet-tahini dip. Paster also includes a “world’s best salted caramel sauce.” Readers will also find creative ways to package their goods, inspiring stories and ideas from other “swappers.” The book also includes cut out cardboard tags for personalization.
Softcover $19.95 – May 2016 Storey Publishing
THE ROOFTOP GROWING GUIDE
How to Transform Your Roof into a Vegetable Garden or Farm
City dwellers who feel that they don’t have the green space for edible gardening can start believing in environmental creative planting, thanks to Novak’s educational guide. Along with advice on city codes, layouts, tools, soils, water, containers, what to grow depending on climates, attracting pollinators and pest management, Novak shares her passion and experience on rooftop gardening, greenhouse gardening and also vertical container gardening. A plethora of wisdom and a wealth of knowledge that includes charts, diagrams and interviews with other specialists. The guide is geared towards the more experienced gardener.
Softcover $16.95 – February 2016 Ten Speed Press
EAT YOUR DRINK
For the seasoned, trendy cocktail thrill seeker, West Coast self-taught farm-to-table cocktail chef Biancaniello utilizes seasonal and organic produce from his local farmers market. He blends alcohol and food—in a new age of “farm to glass” drinking by using more unusual foods in addition to ingredients like arugula, okra, beet and oysters. (Yes, oysters.) He also muddles cherries and curry leaves and creates infused spirits. Some noteworthy cocktail recipes include The Heirloom Tomato Mojito, Kentucky Bubble Bath (bourbon and lavender sprigs), Pumpkin and Peanuts (peanut-infused aquavit and pumpkin juice), Garlic-infused Sherry, and wait for it—Oyster: (Scotch whisky with a shucked oyster, clarified butter, aloe foam and garlic blossoms).
Hardcover $22.99 – March 2016 Dey St. Books