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  • Healthy Pastaby Joseph Bastianich; Tanya Bastianich Manuali

    Appetite by Random House 2015; US$ 29.95

    A delectable, wonderfully informative, easy-to-use cookbook that provides simple ways to make pasta an integral part of a healthy and well-balanced life style from two members of the beloved Bastianich family.      As it says in the introduction: "Eating pasta can be advantageous to your health, satisfying, and economical. Pasta should be a staple... more...

  • Totally Strawberries Cookbookby Helene Siegel; Karen Gillingham; Carolyn Vibbert

    Potter/TenSpeed/Harmony 2014; US$ 6.99

    Need a little bit more sweet in your day? The handy pocket-size Totally Strawberries Cookbook is jam-packed with naturally sweet and berry-filled recipes, like an Easy Strawberry Focaccia, Strawberry Spinach Salad, and Strawberry Pavlova. From the Trade Paperback edition. more...

  • The Four Season Farm Gardener's Cookbookby Barbara Damrosch; Eliot Coleman

    Workman Publishing Company 2013; US$ 22.95

    Barbara Damrosch and Eliot Coleman are America?s foremost organic gardeners?and authorities. Barbara is the author of The Garden Primer , and Eliot wrote the bible for organic gardening, The New Organic Grower . Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they?ve written... more...

  • Mind If I Order the Cheeseburgerby Sherry F. Colb

    Lantern Books 2013; US$ 9.99

    What about plants? Don't animals eat other animals? There are no perfect vegans, so why bother? If you're vegan, how many times have you been asked these, and other similarly challenging, questions from non-vegans? Using humor and reason, Sherry F. Colb takes these questions at face value and also delves deeply into the motivations behind them,... more...

  • Choosing Rawby Gena Hamshaw

    Da Capo Press 2014; US$ 19.99

    An accessible plan for anyone transitioning to a healthy, plant-based diet that highlights delicious, easy vegan and raw recipes. more...

  • Eating Animalsby Jonathan Safran Foer

    Little, Brown and Company 2009; US$ 9.99

    Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf-his casual questioning took on an urgency His quest for answers ultimately required him to visit factory farms in the middle of the night,... more...

  • Codby Mark Kurlansky

    Random House 2011; US$ 15.98

    The Cod. Wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, it has been a treasure more precious that gold. This book spans 1,000 years and four continents. From the Vikings to Clarence Birdseye, Mark Kurlansky... more...

  • The River Cottage Curing and Smoking Handbookby Steven Lamb; Hugh Fearnley-Whittingstall

    Potter/TenSpeed/Harmony 2015; US$ 22.00

    A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing,... more...

  • Hogby Richard H. Turner

    Octopus 2015; Not Available

    Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters... more...

  • Hogby Richard H. Turner

    Octopus 2015; US$ 28.95

    Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters... more...