{"title":"Books","description":"","products":[{"product_id":"lentil-underground-liz-carlisle","title":"Lentil Underground -  Liz Carlisle","description":"\u003cp\u003eThe story of the \u003ci\u003eLentil Underground\u003c\/i\u003e begins on a 280-acre homestead rooted in America’s Great Plains: the Oien family farm. Forty years ago, corporate agribusiness told small farmers like the Oiens to “get big or get out.” But twenty-seven-year-old David Oien decided to take a stand, becoming the first in his conservative Montana county to plant a radically different crop: organic lentils. Unlike the chemically dependent grains American farmers had been told to grow, lentils make their own fertilizer and tolerate variable climate conditions, so their farmers aren’t beholden to industrial methods. Today, Oien leads an underground network of organic farmers who work with heirloom seeds and biologically diverse farm systems. Under the brand Timeless Natural Food, their unique business-\u003ci\u003ecum\u003c\/i\u003e-movement has grown into a million dollar enterprise that sells to Whole Foods, hundreds of independent natural foods stores, and a host of renowned restaurants.\u003cbr\u003e\u003cbr\u003eFrom the heart of Big Sky Country comes this inspiring story of a handful of colorful pioneers who have successfully bucked the chemically-based food chain and the entrenched power of agribusiness’s one percent, by stubbornly banding together. Journalist and native Montanan Liz Carlisle weaves an eye-opening and richly reported narrative that will be welcomed by everyone concerned with the future of American agriculture and natural food in an increasingly uncertain world.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default","offer_id":36249278808216,"sku":"9781592409563","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04514_57f86c8e-570a-41b0-ad3f-bcada2ce5dc9.jpg?v=1754683906"},{"product_id":"butchering-poultry-rabbit-lamb-goat-pork-adam-danforth","title":"Butchering: Poultry, Rabbit, Lamb, Goat, Pork - Adam Danforth","description":"\u003cp\u003eLocally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manuals, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.\u003c\/p\u003e\n\u003cp\u003eEvery step of the slaughtering process -- from selecting the proper equipment to preparing, stunning, and bleeding the animals -- is presented with careful consideration for the animals' well-being and your safety.\u003c\/p\u003e\n\u003cp\u003eButcher the carcass to maximize food yield and get the cuts you want. You'll find various options for breaking down each species, with hundreds of step-by-step photographs that put you at the butcher's table to observe the art of cutting and boning, trimming fat and connective tissue, and rolling and tying.\u003c\/p\u003e\n\u003cp\u003eScrupulous attention to sanitation and detailed instructions for packaging and freezing your meat for the best quality, appearance, and freshness ensure that the animals you process will nourish and satisfy everyone they feed.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36249371607192,"sku":"9781612121826","price":37.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05532_616fe7a9-21dd-48ea-ae8b-a854ef5c2210.jpg?v=1757112976"},{"product_id":"matty-matheson-a-cookbook","title":"A Cookbook - Matty Matheson","description":"\u003cp\u003e\u003cb\u003eMatty Matheson, star of Viceland’s \u003ci\u003eIt’s Suppertime \u003c\/i\u003eand \u003ci\u003eDead Set On Life,\u003c\/i\u003e reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eMatty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P\u0026amp;L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. \u003ci\u003eMatty Matheson: A Cookbook\u003c\/i\u003e is a new collection of recipes from one of today’s most beloved chefs.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default","offer_id":36249526141080,"sku":"9781419732455","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03655_dee964a8-e603-4383-80d6-11040b870bb9.jpg?v=1750446797"},{"product_id":"behind-the-kitchen-door-saru-jayaraman","title":"Behind The Kitchen Door - Saru Jayaraman","description":"\u003cp\u003e\"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it.\"―from Behind the Kitchen Door\u003c\/p\u003e\n\u003cp\u003eHow do restaurant workers live on some of the lowest wages in America? And how do poor working conditions―discriminatory labor practices, exploitation, and unsanitary kitchens―affect the meals that arrive at our restaurant tables?\u003c\/p\u003e\n\u003cp\u003eSaru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients.\u003c\/p\u003e\n\u003cp\u003eOur meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.\u003c\/p\u003e\n\u003cp\u003eIncreasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities.\u003c\/p\u003e\n\u003cp\u003eHighlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce―and ensure that dining out is a positive experience on both sides of the kitchen door.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default","offer_id":36249575784600,"sku":"9780801479519","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03145_380b54e1-90bf-40e9-bc19-e6de1be75253.jpg?v=1747091132"},{"product_id":"the-art-of-fermentation-book","title":"The Art of Fermentation - Sandor Katz","description":"\u003cp\u003eWinner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a \u003cem\u003eNew York Times\u003c\/em\u003e bestseller, \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.\u003c\/p\u003e\n\u003cp\u003eWhile Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.\u003c\/p\u003e\n\u003cp\u003eWith two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.\u003c\/p\u003e\n\u003cp\u003eReaders will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36250298417304,"sku":"9781603582865","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00430_a242d038-4798-498f-8de9-7ee5eb5f4ee5.jpg?v=1719427219"},{"product_id":"japan-the-cookbook-nancy-singleton-hachisu","title":"Japan: The Cookbook -  Nancy Singleton Hachisu","description":"\u003cp\u003eThe definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures. By Nancy Singleton Hachisu.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eJapan: The Cookbook\u003c\/em\u003e has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36250298744984,"sku":"9780714874746","price":54.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05689.jpg?v=1730491709"},{"product_id":"flour-water","title":"Flour + Water: Pasta -  Thomas McNaughton","description":"\u003cp\u003eChef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta.\u003c\/p\u003e\n\u003cp\u003eA true celebration of Italy’s pasta traditions, \u003cem\u003eflour + water\u003c\/em\u003e includes fifty seasonally influenced recipes for home cooks of every skill level.\u003c\/p\u003e\n\u003cp\u003eThe recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36250509181080,"sku":"1607744708","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01917_f716d35b-af96-411f-8c6d-3087b24b8b66.jpg?v=1774481041"},{"product_id":"bush-craft-101-a-field-guide","title":"Bush Craft 101: A Field Guide - Dave Canterbury","description":"\u003cp class=\"a-spacing-base\"\u003eWritten by survivalist expert Dave Canterbury, Bushcraft 101 gets you ready for your next backcountry trip with advice on making the most of your time outdoors. Based on the 5Cs of Survivability--cutting tools, covering, combustion devices, containers, and cordages--this valuable guide offers only the most important survival skills to help you craft resources from your surroundings and truly experience the beauty and thrill of the wilderness. Inside, you'll also discover detailed information on:\u003c\/p\u003e\n\u003cp class=\"a-spacing-base\"\u003e-Choosing the right items for your kit.\u003c\/p\u003e\n\u003cp class=\"a-spacing-base\"\u003e-Manufacturing needed tools and supplies.\u003c\/p\u003e\n\u003cp class=\"a-spacing-base\"\u003e-Collecting and cooking food.\u003c\/p\u003e\n\u003cp class=\"a-spacing-base\"\u003e-Protecting yourself from the elements.\u003c\/p\u003e\n\u003cp class=\"a-spacing-base\"\u003eWith Canterbury's guidance, you'll not only prepare yourself for any climate and situation, you'll also learn how to use the art of bushcraft to reconnect with nature in ways you've never imagined.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36250513440920,"sku":"97813440920","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03289_f15e5082-c422-4e5f-a2ee-4ae306a9a7ac.jpg?v=1748472087"},{"product_id":"japanese-home-cooking-sonoko-sakai","title":"Japanese Home Cooking - Sonoko Sakai","description":"\u003cp\u003eUsing high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.\u003c\/p\u003e\n\u003cp\u003eFrom there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36250653425816,"sku":"978611806168","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00289_556506a5-5455-4dc1-a2d7-b627344785f1.jpg?v=1737164481"},{"product_id":"the-noma-guide-to-fermentation-redzepi-zilber","title":"The Noma Guide to Fermentation - René Redzepi \u0026 David Zilber","description":"\u003cp\u003eAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003c\/p\u003e\n\u003cp\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003c\/p\u003e\n\u003cp\u003eFermentation is already building as the most significant new direction in food (and health). With \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e, it’s about to be taken to a whole new level.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36250817527960,"sku":"9781579657184","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00421_3eea5cc4-ff45-4f62-b40a-e79e61b0fb6e.jpg?v=1719427130"},{"product_id":"the-jungle-upton-sinclair","title":"The Jungle - Upton Sinclair","description":"\u003cdiv class=\"h-margin-v-default\"\u003e\n\u003cp\u003eThe Jungle is a 1906 novel written by the Pulitzer Prize winning journalist Upton Sinclair (1878-1968). Upton Sinclair wrote the novel to portray the changing lives of immigrants traveling to the United States and landing in Chicago or other industrialized cities.\u003c\/p\u003e\n\u003cp\u003eSinclair exposed shocking government and business corruption in this 1906 best seller. He worked undercover in the meatpacking Chicago stockyards to describe in true detail the horrific conditions among workers and the food they produced.\u003c\/p\u003e\n\u003cp\u003eHis work, intended as a message to promote socialism, instead caused changes in the food industry with laws signed by Theodore Roosevelt as the Pure Food and Drug Act and the Meat Inspection Act. \"I aimed at the public's heart,\" Sinclair wrote, \"and by accident hit its stomach.\"\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36251163197592,"sku":"9781617200274","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00485_c73de8ed-a76f-4819-a997-3acb4c36f3e2.jpg?v=1769641463"},{"product_id":"japanese-kitchen-knives-nozaki-klippensteen","title":"Japanese Kitchen Knives - Nozaki \u0026 Klippensteen","description":"\u003cp\u003eA must have for any aspiring pupil of Japanese Cuisine!\u003c\/p\u003e\n\u003cp\u003eBy Hiromitsu Nozaki, a renowned Tokyo based chef. Color photos (from the chefs perspective) and detailed commentary cover the step by step process of cutting with the three main styles of traditional Japanese knives: the Usuba, Deba, and Yanagi. There are included recipes to supplement the cutting techniques.\u003c\/p\u003e\n\u003cp\u003eIn Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisinal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default","offer_id":36252430336152,"sku":"1568364903","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06248_17c5734d-22ce-41b0-9f53-033ee8d653da.jpg?v=1760744911"},{"product_id":"donabe-classic-and-modern-japanese-clay-pot-cooking-book-connaughton-takei-moore","title":"Donabe: Classic and Modern Japanese Clay Pot Cooking Book - Connaughton \u0026 Takei Moore","description":"\u003cp\u003eA beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.\u003c\/p\u003e\n\u003cp\u003eJapanese clay pot (\u003cem\u003edonabe\u003c\/em\u003e) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In \u003cem\u003eDonabe\u003c\/em\u003e, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. \u003cem\u003eDonabe\u003c\/em\u003ealso features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use \u003cem\u003edonabe\u003c\/em\u003e in their own kitchens. Collectible, beautiful, and functional, \u003cem\u003edonabe\u003c\/em\u003ecan easily be an essential part of your cooking repetory.\u003c\/p\u003e\n\u003cp\u003e328 pages, Hardcover\u003c\/p\u003e\n\u003cp\u003eFirst published October 27, 2015\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36252634415256,"sku":"9781607746997","price":37.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01968.jpg?v=1722021182"},{"product_id":"sea-foragers-guide-to-the-northern-california-coast-kirk-lombard","title":"The Sea Forager's Guide to the Northern California Coast - Kirk Lombard","description":"\u003cp\u003eThe best source for sea foraging on the California coast!\u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eThe Sea Forager's Guide to the Northern California Coast\u003c\/em\u003e, Kirk Lombard combines a startling depth of knowledge with wry humor and colorful storytelling to guide readers' quests to hook fish, dig clams, and pick seaweed for themselves. Leighton Kelly's stunning, occasionally idiosyncratic illustrations complement practical instructions for gathering a variety of fish and seafood and delicious recipes for what to do with each catch. Lombard, a former staff member at the state Department of Fish and Game and founder of the foraging tour company\/seafood delivery service Sea Forager Seafood, insists that his readers follow all regulations and encourages sustainable practices above and beyond what the State of California requires. This quirky and useful how-to is sure to inspire an empowering epicurean adventure.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36252740649112,"sku":"9781597143578","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05687.jpg?v=1730491392"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking-samin-nosrat","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking  - Samin Nosrat","description":"\u003cp\u003eA visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.\u003c\/p\u003e\n\u003cp\u003eIn the tradition of \u003cem\u003eThe Joy of Cooking\u003c\/em\u003e and \u003cem\u003eHow to Cook Everything\u003c\/em\u003e comes \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. \u003cbr\u003e\u003cbr\u003eEchoing Samin’s own journey from culinary novice to award-winning chef, \u003cem\u003eSalt, Fat Acid, Heat\u003c\/em\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. \u003cbr\u003e\u003cbr\u003eFeaturing 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default","offer_id":36252773744792,"sku":"1476753830","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06186.jpg?v=1760898148"},{"product_id":"the-cooking-gene-michael-twitty","title":"The Cooking Gene - Michael Twitty","description":"\u003cp\u003e2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston\/Wright Legacy Award in Nonfiction | #75 on The Root100 2018\u003c\/p\u003e\n\u003cp\u003eA renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.\u003c\/p\u003e\n\u003cp\u003eSouthern food is integral to the American culinary tradition, yet the question of who \"owns\" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.\u003c\/p\u003e\n\u003cp\u003eFrom the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.\u003c\/p\u003e\n\u003cp\u003eAs he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.\u003c\/p\u003e\n\u003cp\u003eIllustrations by Stephen Crotts\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":36252906520728,"sku":"9780062379290","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00295_3056348b-cf9c-4f1a-8e77-637fa373efff.jpg?v=1727384314"},{"product_id":"salt-a-world-history","title":"Salt: A World History - Mark Kulansky","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eABOUT \u003cspan\u003eSALT\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn unlikely world history from the bestselling author of \u003cem\u003eCod \u003c\/em\u003eand \u003cem\u003eThe Basque History of the World\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, \u003cstrong\u003e\u003cem\u003eSalt\u003c\/em\u003e \u003c\/strong\u003eis a supremely entertaining, multi-layered masterpiece.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":37366827942040,"sku":"9780142001619","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03375_8b61e8a4-b10e-4a46-a408-4cb4edca9982.jpg?v=1749510817"},{"product_id":"in-memory-s-kitchen-berenbaum-de-silva","title":"In Memory’s Kitchen - Berenbaum \u0026 De Silva","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe sheets of paper are as brittle as fallen leaves; the faltering handwriting changes from page to page; the words, a faded brown, are almost indecipherable. The pages are filled with recipes. Each is a memory, a fantasy, a hope for the future. Written by undernourished and starving women in the Czechoslovakian ghetto\/concentration camp of Terezín (also known as Theresienstadt), the recipes give instructions for making beloved dishes in the rich, robust Czech tradition. Sometimes steps or ingredients are missing, the gaps a painful illustration of the condition and situation in which the authors lived. Reprinting the contents of the original hand-sewn copybook, \u003c\/span\u003e\u003ci\u003eIn Memory's Kitchen: A Legacy from the Women of Terezín\u003c\/i\u003e\u003cspan\u003e is a beautiful memorial to the brave women who defied Hitler by preserving a part of their heritage and a part of themselves. Despite the harsh conditions in the Nazis' \"model\" ghetto - which in reality was a way station to Auschwitz and other death camps - cultural, intellectual, and artistic life did exist within the walls of the ghetto. Like the heart-breaking book \u003c\/span\u003e\u003ci\u003eI Never Saw Another Butterfly\u003c\/i\u003e\u003cspan\u003e, which contains the poetry and drawings of the children of Terezín, the handwritten cookbook is proof that the Nazis could not break the spirit of the Jewish people\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":37629177692312,"sku":"9780742546462","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06807_1187ed7b-654e-4c0d-a871-92f2c66b9e6c.jpg?v=1765048849"},{"product_id":"the-curious-world-of-seaweed-josie-iselin","title":"The Curious World of Seaweed - Josie Iselin","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMarine algae are the supreme eco-engineers of life: they oxygenate the waters, create habitat for countless other organisms, and form the base of a food chain that keeps our planet unique in the universe as we know it. In this beautiful volume Josie Iselin explores both the artistic and the biological presence of sixteen seaweeds and kelps that live in the thin region where the Pacific Ocean converges with the North American continent—a place of incomparable richness. Each species receives a detailed description of its structure, its ecological importance, and humans’ scientific inquiry into it, told in scientifically illuminating yet deeply reverent and inspired prose. Throughout the writings are historical botanical illustrations and Iselin’s signature, Marimekko-like portraits of each specimen that reveal their vibrant colors—whether rosy, “olivaceous,” or grass-green—and whimsical shapes. Iselin posits that we can learn not only about the seaweeds but also \u003c\/span\u003e\u003cem\u003efrom\u003c\/em\u003e\u003cspan\u003e them: their resilience, their resourcefulness, their poetry and magic.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":38187211456664,"sku":"9781597144827","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/7FB54980-FDF3-42D9-9131-803915E5952A.jpg?v=1613784079"},{"product_id":"rice-a-savor-the-south-cookbook-michael-w-twitty","title":"Rice: A Savor The South Cookbook - Michael W. Twitty","description":"\u003cp\u003eAmong the staple foods most welcomed on southern tables and on tables around the world rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.\u003c\/p\u003e\n\u003cp\u003eAs Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food. Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes- everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, \"Rice connects me to every other person, southern and global, who is nourished be rice's traditions and customs.\"\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":39298338947224,"sku":"9781469660245","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04215_1e3ff769-4158-474d-8e05-092b91e46034.jpg?v=1753733231"},{"product_id":"mister-jiu-s-in-chinatown-brandon-jew-tienlon-ho","title":"Mister Jiu’s In Chinatown - Brandon Jew \/ Tienlon Ho","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e \u003cbr\u003e“Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of \u003cem\u003eThe Food of Sichuan\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWith more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens of the neighborhood that changed the flavors of America. \u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":39330416132248,"sku":"978056031778","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03132.jpg?v=1724886091"},{"product_id":"farmers-of-forty-centuries-organic-farming-in-china-korea-and-japan-f-h-king","title":"Farmers of Forty Centuries: Organic Farming in China, Korea, and Japan - F. H. King","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"Farmers of Forty Centuries; Or, Permanent Agriculture in China, Korea, and Japan\" by F. H. King. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics \u0026amp; literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":40324780130456,"sku":"9781849024068","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_035cf300-075c-4da3-8f2c-d892411d90a9.jpg?v=1624558998"},{"product_id":"first-the-seed-the-political-economy-of-plant-biotechnology-jack-ralph-kloppenburg-jr","title":"First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.","description":"\u003cmeta charset=\"utf-8\"\u003e\u003ci\u003eFirst the Seed\u003c\/i\u003e\u003cspan\u003e spotlights the history of plant breeding and shows how efforts to control the seed have shaped the emergence of the agricultural biotechnology industry. This second edition of a classic work in the political economy of science includes an extensive, new chapter updating the analysis to include the most recent developments in the struggle over the direction of crop genetic engineering.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":40324830036120,"sku":"9780299192440","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_6f6bbc39-b56d-402b-8e9e-68fbac5ccb94.jpg?v=1624559033"},{"product_id":"the-arabaesque-table-reem-kassis","title":"The Arabaesque Table - Reem Kassis","description":"\u003cp\u003eThe Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.\u003c\/p\u003e\n\u003cp\u003eIn her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well.\u003c\/p\u003e\n\u003cp\u003eMore than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point.\u003c\/p\u003e\n\u003cp\u003eWith the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":40406558048408,"sku":"9781838662516","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC09259.jpg?v=1717196261"},{"product_id":"the-rancho-gordo-heirloom-bean-guide-steve-sando-julia-newberry","title":"The Rancho Gordo Heirloom Bean Guide - Steve Sando \u0026 Julia Newberry","description":"Part gardening manual, part field guide, and part cookbook, The Rancho Gordo Heirloom Bean Guide is a trove of information and inspiration for gardening and cooking enthusiasts alike. \u003cbr\u003e\u003cbr\u003eAuthors Steve Sando and Julia Newberry feature 30 favorite varieties of heirloom beans, from the rich, chocolatey Rio Zape to the delicate white Marcella bean, and offer an illustrated recipe for each one.\u003cbr\u003e\u003cbr\u003e184 pages, hardcover","brand":"Rancho Gordo","offers":[{"title":"Default Title","offer_id":40480315179160,"sku":"RHBG-1","price":25.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04426_3a6d2159-53b6-4ffb-8f89-c2baff3eccc2.jpg?v=1754337128"},{"product_id":"mamushka-recipes-from-ukraine-eastern-europe-olia-hercules","title":"Mamushka: Recipes from Ukraine \u0026 Eastern Europe - Olia Hercules","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDebut cookbook from the \u003c\/span\u003e\u003ci\u003eObserver\u003c\/i\u003e\u003cspan\u003e‘s Rising Star in Food Award 2015, \u003c\/span\u003e\u003ci\u003eMamushka\u003c\/i\u003e\u003cspan\u003e is a celebration of the food and flavours of Ukraine and the “Wild East”, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes \u0026amp; shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot \u0026amp; sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka?\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":40971373019288,"sku":"9781616289619","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00235_ad02ed4b-7269-4f3d-bcd4-403cdef66b4a.jpg?v=1737590709"},{"product_id":"a-practical-treatise-on-the-manufacture-of-vinegar-william-t-b-brannt","title":"A Practical Treatise on the Manufacture of Vinegar... - William T. B. Brannt","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAs a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":40994841165976,"sku":"9781376845556","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_374fbb8a-2523-431f-92a9-4682b251ab5f.jpg?v=1642540464"},{"product_id":"oishii-the-history-of-sushi-eric-c-rath","title":"Oishii: The History of Sushi - Eric C. Rath","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eOishii: The History of Sushi\u003c\/i\u003e\u003cspan\u003e reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, \u003c\/span\u003e\u003ci\u003eOishii\u003c\/i\u003e\u003cspan\u003e is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":41061605769368,"sku":"9781789143837","price":27.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC08288.jpg?v=1715372944"},{"product_id":"wendell-berry-port-william-novels-stories-the-civil-war-to-world-war-ii-loa-302-nathan-coulter-andy-catlett-early-travels-a-world-lost","title":"Wendell Berry: Port William Novels \u0026 Stories: The Civil War to World War II (LOA #302): Nathan Coulter \/ Andy Catlett: Early Travels \/ A World Lost \/ ...","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eLibrary of America inaugurates its edition of the complete fiction of one of America's most beloved living writers\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor more than fifty years, in eight novels and fortytwo short stories, Wendell Berry (b. 1934) has created an indelible portrait of rural America through the lens of Port William, Kentucky, one of the most fully imagined places in American literature. Taken together, these novels and stories form a masterwork of American prose: straightforward, spare, and lyrical. Now, for the first time, in an edition prepared in consultation with the author, Library of America is presenting the complete story of Port William in the order of narrative chronology. This first volume, which spans from the Civil War to World War II, gathers the novels \u003c\/span\u003e\u003ci\u003eNathan Coulter\u003c\/i\u003e\u003cspan\u003e (1960, revised 1985), \u003c\/span\u003e\u003ci\u003eA Place on Earth\u003c\/i\u003e\u003cspan\u003e (1967, revised 1983), \u003c\/span\u003e\u003ci\u003eA World Lost\u003c\/i\u003e\u003cspan\u003e(1996), and \u003c\/span\u003e\u003ci\u003eAndy Catlett: Early Travels\u003c\/i\u003e\u003cspan\u003e (2006), along with twenty-three short stories, among them such favorites as “Watch With Me,” “Thicker than Liquor,” and “A Desirable Woman.” It also features a newly researched chronology of Berry’s life and career, a map and a Port William Membership family tree, and helpful notes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLIBRARY OF AMERICA\u003c\/b\u003e\u003cspan\u003e is an independent nonprofit cultural organization founded in 1979 to preserve our nation’s literary heritage by publishing, and keeping permanently in print, America’s best and most significant writing. The Library of America series includes more than 300 volumes to date, authoritative editions that average 1,000 pages in length, feature cloth covers, sewn bindings, and ribbon markers, and are printed on premium acid-free paper that will last for centuries.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":41152735772824,"sku":"9781598535549","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_6aad3987-ac5e-43c2-95a6-1c2178ac0627.jpg?v=1634494997"},{"product_id":"food-and-drug-legislation-in-the-new-deal-charles-o-jackson","title":"Food and Drug Legislation in the New Deal - Charles O. Jackson","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIn June 1938, Franklin D. Roosevelt signed into law a new Food, Drug, and Cosmetic Act, the first major legislation regulating these industries since the 1906 Wiley law. Eliminating many serious and long-standing abuses in production, labeling, and advertising, the 1938 Act was, in the words of David L. Cowen, \"a milestone in federal interest in consumer protection.\" Despite its importance to the American public, however, its passage was effected only after a long, complex battle between conflicting interest groups.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis volume is a study in depth of that five-year struggle, fully documented by records, correspondence, and publications, as well as a social history of the period. The author analyzes the inadequacy of the 1906 law, the roles of Franklin Roosevelt, Henry Wallace, and Rexford Tugwell, the American Medical Association, drug associations, and consumers' and women's groups.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOriginally published in 1970.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cb\u003ePrinceton Legacy Library\u003c\/b\u003e\u003cspan\u003e uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.\u003c\/span\u003e\u003cbr\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42105252479197,"sku":"97852479197","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_a276b31d-04a5-4809-a76e-8e58fbc8363b.jpg?v=1637799688"},{"product_id":"cuisine-and-empire-cooking-in-world-history-rachel-laudan","title":"Cuisine \u0026 Empire: Cooking in World History - Rachel Laudan","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eRachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in culinary philosophy, beliefs about health, the economy, politics, society and the gods prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCuisine and Empire\u003c\/i\u003e\u003cspan\u003e shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42105275416797,"sku":"9780520286316","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05937.jpg?v=1730926022"},{"product_id":"hummus-a-global-history-harriet-nussbaum","title":"Hummus: A Global History -  Harriet Nussbaum","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eComplete with recipes, a mouthwatering look at the complicated origins and rise of the world’s favorite garbanzo bean spread and dip.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis is a global history of \u003c\/span\u003e\u003ci\u003ehummus bi-tahina\u003c\/i\u003e\u003cspan\u003e, the delicious combination of chickpeas, tahini, lemon, and garlic that we know and love as hummus. The story begins in the medieval kitchens of the Near and Middle East and culminates with hummus’s rise in popularity in the Western world at the end of the twentieth century. This book also addresses the international controversy over ownership of the dish and illustrates the extent to which hummus has been embraced by Western food culture today. Though other Mediterranean dishes have become popular in the West, none can be compared to hummus, which can be found in any supermarket and in vast numbers of eating establishments. Hummus has become a global phenomenon and our very favorite dip.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42105295339741,"sku":"1789144620","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00924_46f83ccb-710b-4a04-bc74-97bcf9909d62.jpg?v=1770837682"},{"product_id":"sandor-katz-s-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world-sandor-katz","title":"Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World - Sandor Katz","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFrom James Beard Award winner and \u003cem\u003eNew York Time\u003c\/em\u003es–bestselling author of \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work―a cookbook destined to become a modern classic essential for every home chef.\u003c\/p\u003e\n\u003cp\u003e\"Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.\"―David Zilber, chef, fermenter, food scientist, and coauthor of \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue.\"―\u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"There is perhaps nobody more broadly knowledgeable and contagiously curious about the world’s fermentation traditions than the effervescent Sandor Katz.\"―\u003cem\u003eCivil Eats\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"It’s a fantastic read for anyone.\"―Food52\u003c\/p\u003e\n\u003cp\u003eFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.\u003c\/p\u003e\n\u003cp\u003eIn his latest book,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSandor Katz’s\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFermentation Journeys\u003c\/em\u003e, Katz takes readers along with him to revisit these special places, people, and foods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDetailed descriptions of traditional fermentation techniques\u003c\/li\u003e\n\u003cli\u003eCelebrating local customs and ceremonies that surround particular ferments\u003c\/li\u003e\n\u003cli\u003eProfiles of the farmers, business owners, and experimenters Katz has met on his journeys\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt contains over 60 recipes for global ferments, including:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003eChicha de jora\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(Ecuador)\u003c\/li\u003e\n\u003cli\u003eMisa Ono’s\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eShio-koji\u003c\/em\u003e, or salt koji (Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eDoubanjiang\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(China)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eEfo riro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003espinach stew (Nigeria)\u003c\/li\u003e\n\u003cli\u003eWhole sour cabbages (Croatia)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eChucula\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehot chocolate (Colombia)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSandor Katz’s Fermentation Journeys\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ereminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years―from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWild Fermentation\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eto\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eto\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFermentation as Metaphor\u003c\/em\u003e―this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food.\"―GQ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This international romp is funky in the best of ways.\"―\u003cem\u003ePublishers Weekly\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”―Francis Lam,\u003cem\u003e The Splendid Table\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be).\"―Brad Leone, \u003cem\u003eBon Appétit\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore Praise for Sandor Katz:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"His teachings and writings on fermentation have changed lives around the world.\"―BBC\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“The fermentation movement’s guru.”―\u003cem\u003eUSA Today\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“A fermentation master.”―\u003cem\u003eThe Wall Street Journal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42219046109405,"sku":"978059312883","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_37424c11-ac30-40e7-83b8-7267a9ff808d.jpg?v=1640115079"},{"product_id":"copy-of-sandor-katz-s-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world-sandor-katz","title":"The Whole Okra: A Seed to Stem Celebration - Chris Smith","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e2020 James Beard Award Winner\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eWith recipes for gumbos and stews—plus okra pickles, tofu, marshmallow, paper, and more!\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e“A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient.”—Michael W. Twitty, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Cooking Gene\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. \u003c\/span\u003e\u003cb\u003eSmith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.\u003c\/b\u003e\u003cspan\u003e The summation of his experimentation and research comes together in \u003c\/span\u003e\u003cb\u003e\u003ci\u003eThe Whole Okra\u003c\/i\u003e, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Whole Okra\u003c\/i\u003e\u003cspan\u003e includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. \u003c\/span\u003e\u003cb\u003eSome of the South’s best-known chefs shared okra recipes with Smith\u003c\/b\u003e\u003cspan\u003e: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOkra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight.\u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Whole Okra\u003c\/i\u003e\u003cspan\u003e is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making \u003c\/span\u003e\u003cb\u003eokra oil\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003eokra flour\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003eokra tempeh\u003c\/b\u003e\u003cspan\u003e, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in \u003c\/span\u003e\u003cb\u003eflavor\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003etexture\u003c\/b\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cb\u003ecolor\u003c\/b\u003e\u003cspan\u003e; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e“If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith’s enthusiasm may well convert you.”—Sandor Ellix Katz, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Art of Fermentation\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42219072913629,"sku":"9781603588078","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04125_d2507891-56af-4ed3-b61f-65ffb9376f62.jpg?v=1752530293"},{"product_id":"mother-grains-recipes-for-the-grain-revolution-roxana-jullapat","title":"Mother Grains: Recipes for the Grain Revolution - Roxana Jullapat","description":"\u003cp\u003eAs the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends \u0026amp; Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more.\u003c\/p\u003e\n\u003cp\u003eHer chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker's skills. Recipes are organized by grain to ensure you get the most out of every purchase.\u003c\/p\u003e\n\u003cp\u003eRoxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain's history round out this comprehensive cookbook.\u003c\/p\u003e\n\u003cp\u003ePerfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42266289799389,"sku":"978324003561","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_ac321ab8-7cd5-4e0d-a39e-379a36ad634b.jpg?v=1641428561"},{"product_id":"feeding-gotham-the-political-economy-and-geography-of-food-in-new-york-1790-1860-gergely-baics","title":"Feeding Gotham: The Political Economy and Geography of Food in New York, 1790-1860 - Gergely Baics","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNew York City witnessed unparalleled growth in the first half of the nineteenth century, its population rising from thirty thousand people to nearly a million in a matter of decades. \u003c\/span\u003e\u003ci\u003eFeeding Gotham\u003c\/i\u003e\u003cspan\u003e looks at how America's first metropolis grappled with the challenge of provisioning its inhabitants. It tells the story of how access to food, once a public good, became a private matter left to free and unregulated markets—and of the profound consequences this had for American living standards and urban development.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTaking readers from the early republic to the Civil War, Gergely Baics explores the changing dynamics of urban governance, market forces, and the built environment that defined New Yorkers’ experiences of supplying their households. He paints a vibrant portrait of the public debates that propelled New York from a tightly regulated public market to a free-market system of provisioning, and shows how deregulation had its social costs and benefits. Baics uses cutting-edge GIS mapping techniques to reconstruct New York’s changing food landscapes over half a century, following residents into neighborhood public markets, meat shops, and groceries across the city’s expanding territory. He lays bare how unequal access to adequate and healthy food supplies led to an increasingly differentiated urban environment.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA masterful blend of economic, social, and geographic history, \u003c\/span\u003e\u003ci\u003eFeeding Gotham\u003c\/i\u003e\u003cspan\u003e traces how this highly fragmented geography of food access became a defining and enduring feature of the American city.\u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42305688207581,"sku":"9780691168791","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_84c94413-f239-4743-b6b3-df4343a277fb.jpg?v=1642196042"},{"product_id":"taste-like-war-a-memoir-grace-m-cho","title":"Taste Like War: A Memoir - Grace M. Cho","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThis evocative memoir of food and family history is \"somehow both mouthwatering and heartbreaking... [and] a potent personal history\" (\u003ci\u003eShelf Awareness\u003c\/i\u003e).\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eGrace M. Cho grew up as the daughter of a white American merchant marine and the Korean bar hostess he met abroad. They were one of few immigrants in a xenophobic small town during the Cold War, where identity was politicized by everyday details—language, cultural references, memories, and food. When Grace was fifteen, her dynamic mother experienced the onset of schizophrenia, a condition that would continue and evolve for the rest of her life.\u003c\/p\u003e\n\u003cp\u003ePart food memoir, part sociological investigation, Tastes Like War is a hybrid text about a daughter’s search through intimate and global history for the roots of her mother’s schizophrenia. In her mother’s final years, Grace learned to cook dishes from her parent’s childhood in order to invite the past into the present, and to hold space for her mother’s multiple voices at the table. And through careful listening over these shared meals, Grace discovered not only the things that broke the brilliant, complicated woman who raised her—but also the things that kept her alive.\u003c\/p\u003e\n\u003cp\u003e“An exquisite commemoration and a potent reclamation.” —Booklist (starred review)\u003c\/p\u003e\n\u003cp\u003e“A wrenching, powerful account of the long-term effects of the immigrant experience.” —Kirkus Reviews\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42375294419165,"sku":"1952177944","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05710_023743c0-653c-45f8-ab43-7eb1467dac43.jpg?v=1757718973"},{"product_id":"the-handcrafted-life-of-dick-proenekke-monroe-robinson","title":"The Handcrafted Life of Dick Proenekke - Monroe Robinson","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"The Handcrafted Life of Dick Proenneke\" is 456 pages, hardbound, 8-1\/2” x 11\", printed in full color on coated #80 matte paper. Like all Lost Art Press books, it is produced entirely in the United States.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMillions of PBS viewers first met Dick Proenneke through the program “Alone in the Wilderness,” which documents Dick’s 30-year adventure in the Alaskan wilderness. On the shores of Twin Lakes, Dick built his cabin and nearly all of the household objects he required to survive, from the ingenious wooden hinges on his front door to the metal ice creepers he strapped to his boots.\u003cbr\u003e\u003cbr\u003eAnd now, “The Handcrafted Life of Dick Proenneke” examines this adventure through the lens of Dick’s tools and the objects he made. Written by Monroe Robinson – the caretaker of Dick’s cabin and his personal effects – the book weaves together vintage photos and entries from Dick’s journals plus new drawings and images to paint a portrait of a man fully engaged in life and the natural world around him.\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n\u003cspan\u003eIn 1999, after departing Twin Lakes at the age of 82, Dick donated his cabin and all its contents to the National Park Service. For 19 summers, beginning in 2000, \u003c\/span\u003eMonroe and his wife, K. Schubeck, served as caretakers for Dick’s cabin, all the while honoring his motto of “keeping it true.” The cabin, its objects and this book show how you can make anything you need from almost nothing. For example:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n\u003cem\u003eAugust 17, 1970:\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eI have been needing a good cutting board. A gas can box end is good but you seldom find one that is not two pieces held together with corrugated fasteners. I had a good wide spruce slab that would make a nice one. I ripped it one and one quarter inch thick. Trimmed it to fourteen inches in length and edged it to nine inches wide. Planed and sanded it smooth and rubbed it with bacon grease.\u003c\/em\u003e\n\u003c\/p\u003e\n\u003cp\u003eNo one holds a more intimate knowledge of Dick’s handcrafted life than Monroe, and just as Dick shared his life through letters and film, Monroe knew he had a responsibility to share all that he had learned. This book, which includes excerpts from more than 7,000 pages of Dick’s transcribed journals along with hundreds of photos, dozens of illustrations, and Monroe’s thoughtful and detailed commentary, is the result. It’s nonfiction, how-to, adventure and memoir, but at its heart, it’s a guidebook on how to live a life that’s “true,” with materials found and a few simple tools. \u003cspan\u003eAppealing to woodworkers, toolmakers, homesteaders, hikers, naturalists, conservationists, survivalists and lovers of Alaska, this book is for those who want to know how one man lived an intentional life, the kind of life many dream of living.\u003c\/span\u003e\n\u003c\/p\u003e\n\u003cp\u003eThe cover features a diestamp showing Dick's cabin, which is pressed into a green cotton cover cloth. For those readers who desire a dust jacket, we have made a specially designed one that you can print out on a large-format printer (which you can find at many office supply stores or a reprographics service).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMonroe Robinson’s love of craft is eclipsed only by his love of nature. He earned a degree in fisheries from Colorado State University before moving to Alaska. Turning down an offer with U.S. Fish and Wildlife Service, he built his home, much of the furniture and later worked with master log builder, Lee Cole, in 1977. Building a trussed-log bridge over the following two summers led to his meeting Dick Proenneke – their mutual passion for craft and wildlife kindled a friendship until Dick’s death in 2003.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eA graduate of The Krenov School of Fine Woodworking, Monroe has taught woodworking courses around the country and has written articles for\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eFine Woodworking\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003emagazine.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Lost Art Press\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLost Art Press LLC was founded in 2007 by two enthusiastic woodworkers, John Hoffman and Christopher Schwarz, while attending a Lie-Nielsen Toolworks Open House in Warren, Maine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are believe in the \u003ca href=\"https:\/\/lostartpress.com\/pages\/about-us\"\u003eprinciples\u003c\/a\u003e that Lost Art Press was founded on, and are proud to carry some of the titles they have to offer\u003c\/p\u003e","brand":"Lost Art Press","offers":[{"title":"Default Title","offer_id":42448472670429,"sku":"1954697058","price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00276_ace0f2d6-2d61-4f7f-a88f-1631ffa4de8b.jpg?v=1768430614"},{"product_id":"the-korean-vegan-cookbook-reflections-and-recipes-from-ommas-kitchen-joanne-lee-molinaro","title":"The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen -  Joanne Lee Molinaro","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e\u003ci\u003eTHE INSTANT NEW YORK TIMES BESTSELLER\u003cspan\u003e \u003c\/span\u003e•\u003cspan\u003e \u003c\/span\u003eNAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThe dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJoanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAs Joanne reveals, she’s often asked, “How can you be vegan \u003c\/span\u003e\u003ci\u003eand\u003c\/i\u003e\u003cspan\u003e Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eThe Korean Vegan Cookbook\u003c\/i\u003e\u003cspan\u003e is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42451717423325,"sku":"9780593084274","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00285_814cbcda-7502-42ea-875c-3067de5df7ba.jpg?v=1737164364"},{"product_id":"pawpaw-in-search-of-america-s-forgotten-fruit-andrew-moore","title":"Pawpaw: In Search of America’s Forgotten Fruit - Andrew Moore","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower’s dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSo why have so few people heard of the pawpaw, much less tasted one?\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn Pawpaw—a 2016 James Beard Foundation Award nominee in the Writing \u0026amp; Literature category—author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard. Along the way, he gathers pawpaw lore and knowledge not only from the plant breeders and horticulturists working to bring pawpaws into the mainstream (including Neal Peterson, known in pawpaw circles as the fruit’s own “Johnny Pawpawseed”), but also regular folks who remember eating them in the woods as kids, but haven’t had one in over fifty years.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAs much as Pawpaw is a compendium of pawpaw knowledge, it also plumbs deeper questions about American foodways—how economic, biologic, and cultural forces combine, leading us to eat what we eat, and sometimes to ignore the incredible, delicious food growing all around us. If you haven’t yet eaten a pawpaw, this book won’t let you rest until you do.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42459798438109,"sku":"9781603587039","price":27.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00230_3008f82a-4ec0-4c62-a3b1-7774d77dbcf3.jpg?v=1737590385"},{"product_id":"the-flavor-bible-the-essential-guide-to-culinary-creativity-based-on-the-wisdom-of-americas-most-imaginative-chefs-andrew-dornenburg-karen-page","title":"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - Andrew Dornenburg, Karen Page","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003eThe timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cspan\u003eEight years in the making, \u003c\/span\u003e\u003ci\u003eThe Flavor Bible\u003c\/i\u003e\u003cspan\u003e is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. \u003c\/span\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n\u003cspan\u003eCuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on \u003c\/span\u003e\u003ci\u003eflavor\u003c\/i\u003e\u003cspan\u003e. This radical shift calls for a new approach to cooking -- as well as a new genre of \"cookbook\" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. \u003c\/span\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n\u003ci\u003eThe Flavor Bible\u003c\/i\u003e\u003cspan\u003e is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to:\u003c\/span\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eexplore the individual roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony;\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ework more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ebrighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac;\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003edeepen or intensify flavors through the layering of specific ingredients and techniques;\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eand balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\n\u003cspan\u003eSeasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, \u003c\/span\u003e\u003ci\u003eThe Flavor Bible\u003c\/i\u003e\u003cspan\u003e is an essential book for every kitchen library. \u003c\/span\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFor more flavor inspiration, look for\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eThe Vegetarian Flavor Bible\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42486783344861,"sku":"97883344861","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05533_67ccf916-d038-48e3-8a1c-607c6b62954a.jpg?v=1757113372"},{"product_id":"the-woodworkers-pocket-book-charles-h-hayward","title":"The Woodworker's Pocket Book - Charles H. Hayward","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e“The Woodworker’s Pocket Book” is small – just 4” x 6-1\/2” – but it contains 112 pages of critical woodworking information for the hand-tool woodworker.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEdited by the great Charles H. Hayward and published in 1949, “The Woodworker’s Pocket Book” is a guide to everything from finishing recipes to drawing ellipses to choosing the correct screw or nail.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe own several versions of this book, as it was regularly updated and republished. After reading through all of the versions, we decided to reprint the original edition (with permission, of course). This edition is packed with drawings from Hayward and doesn’t deal much with the metric system, sharpening high-speed steel sawblades or pulley sizes for your machines. In other words, it’s for the woodworker who likes working by hand using fractions, inches and feet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAlso appealing to us is the small size of the book – it literally fits in your back pocket. We recommend keeping it in your tool chest or tool cabinet. It belongs in the shop and is more like a tool than a book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo ensure the book’s long life, we made sure this book is designed for a shop environment. All our books’ signatures are sewn and taped for durability. We wrapped this one in high-density boards and picked a durable paper that improves on the original’s paper.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lost Art Press\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eLost Art Press LLC was founded in 2007 by two enthusiastic woodworkers, John Hoffman and Christopher Schwarz, while attending a Lie-Nielsen Toolworks Open House in Warren, Maine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are believe in the \u003ca href=\"https:\/\/lostartpress.com\/pages\/about-us\"\u003eprinciples\u003c\/a\u003e that Lost Art Press was founded on, and are proud to carry some of the titles they have to offer\u003c\/p\u003e","brand":"Lost Art Press","offers":[{"title":"Default Title","offer_id":42548085096669,"sku":"1733391696","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01206_0dff1ade-f095-4b79-9358-8f463c2bf5fd.jpg?v=1738791418"},{"product_id":"slojd-in-wood-jogge-sundqvist","title":"Slöjd in Wood - Jögge Sundqvist","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe’d like you to visit the world of slöjd, a place where people make the things they need using simple tools and materials that are all around them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYour guide on this journey is Jögge Sundqvist, who has been making things with his hands and little bits of steel since he was a boy. To join in, you need only a knife and a few other simple tools to make useful and beautiful objects.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e“Slöjd in Wood” begins with making a butter knife – a useful object that requires just a knife, boiling water and paint to make it – that will begin to unlock the world of slöjd for you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou will then learn to make bowls, a sheath for your knife, spoons, a place to hang your clothes, cutting boards and so many more things. In the end, you will look up into the branches of the trees around your home and see the things you need.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e“Slöjd in Wood” is the first English translation of Jögge’s classic Swedish book. It’s a gorgeous peek into a work that is dominated by saturated colors, crisp bevels and handmade work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn addition to introducing you to the pieces you can make for your home, Jögge shows you how to grip the knife to produce the cuts shown in the book safely and efficiently. And shows you how to replicate the deep colors on your pieces that are positively mesmerizing.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe Lost Art Press edition of this book has been two years in the making, involving translators on two continents, plus additional drawings and text that help explain the work to an audience that is unfamiliar with the concepts of slöjd.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe have sought to reproduce the Swedish edition of this book in every way possible, from the paper’s opacity to the binding and the endsheets. In short, this is a high-quality book that is designed to last for generations.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lost Art Press\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eLost Art Press LLC was founded in 2007 by two enthusiastic woodworkers, John Hoffman and Christopher Schwarz, while attending a Lie-Nielsen Toolworks Open House in Warren, Maine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are believe in the \u003ca href=\"https:\/\/lostartpress.com\/pages\/about-us\"\u003eprinciples\u003c\/a\u003e that Lost Art Press was founded on, and are proud to carry some of the titles they have to offer\u003c\/p\u003e","brand":"Lost Art Press","offers":[{"title":"Default Title","offer_id":42548088373469,"sku":"0997870282","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01059_7a051951-0337-4b53-9524-cb9eb08da78c.jpg?v=1738964332"},{"product_id":"with-the-grain-a-craftsmans-guide-to-understanding-wood-christian-becksvoort","title":"With the Grain: A Craftsman's Guide to Understanding Wood - Christian Becksvoort","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA little knowledge about trees goes a long way toward improving your woodworking.\u003c\/p\u003e\n\u003cp\u003eYou don’t need a degree in dendrology to build a desk. But you do need intimate knowledge of how our raw material grows and – more importantly – how it responds to its environment after it has been cut and dried.\u003c\/p\u003e\n\u003cp\u003eThis knowledge allows you to tame the wood into the shapes that you have envisioned in your head. And it ensures that your furniture will endure the seasons and age with grace and aplomb.\u003c\/p\u003e\n\u003cp\u003eThat is why we are particularly pleased to offer the third revised edition of “With the Grain: A Craftsman’s Guide to Understanding Wood” by Christian Becksvoort. This is the book about wood that we wished we’d had when we started woodworking.\u003c\/p\u003e\n\u003cp\u003eIt is, above all, succinct, easy to understand and perfectly suited for the furniture-maker. As important as what is in its 160 pages is what is not. It’s not a detailed analysis of cell growth. It is not a heap of tables and equations for figuring truss loads in residential construction. It is decidedly not a scientist’s approach to the material.\u003c\/p\u003e\n\u003cp\u003eInstead, “With the Grain” contains the facts you need to know at the lumberyard, in the woodlot and in the shop. It gives you enough science so you understand how trees grow. It explains the handful of formulas you have to know as a furniture-maker. And it gives you a hearty dose of specific information about North American species that will inspire you. Becksvoort encourages you to use the trees in your neighborhood and makes the case that just because you cannot find catalpa at the lumberyard doesn’t mean it’s not a good furniture wood.\u003c\/p\u003e\n\u003cp\u003eYou’ll learn to identify the trees around you from their silhouette, leaves and shoots. And you’ll learn about how these species work in the shop – both their advantages and pitfalls.\u003c\/p\u003e\n\u003cp\u003eBecksvoort then takes you into a detailed discussion of how wood reacts to it environment – the heart of the book. You’ll learn how to calculate and accommodate wood movement with confidence and precision. And you’ll learn how to design furniture assemblies – casework, drawers, doors and moulding – so they will move with the seasons without cracking.\u003c\/p\u003e\n\u003cp\u003eThere’s also a chapter on how to manage a small forest or copse of trees – how to care for them, encourage them to thrive and harvest them. You’ll learn the basics of cutting, stacking and drying the wood, if you should ever have the privilege of harvesting your own lumber.\u003c\/p\u003e\n\u003cp\u003eLike all Lost Art Press books, “With the Grain” is printed and bound in the United States on acid-free paper. The binding on this 8-1\/2\" x 11\" book is sewn. It is hardbound with a green cotton cover. For the third revised edition, Becksvoort added details on 10 North American trees that were not in previous editions. The species added are tamarack, white spruce, Douglas fir, true poplar, black willow, pecan, American hornbeam, live oak, mulberry and red maple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eAbout Lost Art Press\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLost Art Press LLC was founded in 2007 by two enthusiastic woodworkers, John Hoffman and Christopher Schwarz, while attending a Lie-Nielsen Toolworks Open House in Warren, Maine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are believe in the \u003ca href=\"https:\/\/lostartpress.com\/pages\/about-us\"\u003eprinciples\u003c\/a\u003e that Lost Art Press was founded on, and are proud to carry some of the titles they have to offer\u003c\/p\u003e","brand":"Lost Art Press","offers":[{"title":"Default Title","offer_id":42548113801437,"sku":"0985077747","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_6cc39aa7-21b1-4aff-b24f-936655bbb7d5.jpg?v=1647294885"},{"product_id":"by-hound-eye-geo-r-walker-jim-tolpin","title":"By Hound \u0026 Eye - Geo. R. Walker \u0026 Jim Tolpin","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eIllustrations by Andrea Love\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e“By Hound \u0026amp; Eye: A Plain \u0026amp; Easy Guide to Designing Furniture with no Further Trouble” is an illustrated cartoon journey through the world of pre-industrial design geometry. It stars Journeyman and his pizza-loving dog, Snidely, as they untangle the realm of points, segments, arcs and the three-dimensional world using nothing more than a compass, straightedge and pencil.\u003c\/p\u003e\n\u003cp\u003eAfter each new idea is introduced, you are shown how to perform the exercise yourself right in the workbook.\u003c\/p\u003e\n\u003cp\u003eYou can perform all the exercises in an afternoon. And even though you have been steeped in geometry for years, we are certain you will experience several eye-opening moments while performing the exercises. This book connects geometry to furniture design in a way that no other book has. And the exercises ensure the lessons will make it from the page and into your fingers. Reading about it is one thing. Doing it is another (like woodworking).\u003c\/p\u003e\n\u003cp\u003eAlso fun: authors George Walker and Jim Tolpin have given their work the look and feel of a middle-school workbook, complete with slightly corny jokes.\u003c\/p\u003e\n\u003cp\u003eThe 192-page workbook is softcover with a sewn and glued binding for durability. Like all our products, \"By Hound \u0026amp; Eye\" is printed in the United States.\u003c\/p\u003e\n\u003cp\u003eThe workbook is hand illustrated and hand lettered by\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.andreaanimates.com\/\"\u003eAndrea Love\u003c\/a\u003e. It is a companion to the hardbound book \"\u003ca href=\"http:\/\/lostartpress.com\/collections\/books\/products\/by-hand-eye-1\"\u003eBy Hand \u0026amp; Eye\u003c\/a\u003e\" by Walker and Tolpin. The two books are meant to complement one another. \"By Hand \u0026amp; Eye\" focuses more on the history behind the geometrical systems and offers projects using the simple ratios explored in the book. The workbook \"By Hound \u0026amp; Eye\" is concerned mostly with the practical exercises needed to open your inner eye and offers exercises not found in the hardbound book.\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003ch3\u003eJim Tolpin\u003c\/h3\u003e\n\u003cp\u003eIn early March 2017,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/jimtolpin\/\"\u003eJim Tolpin\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ewoke up in the middle of the night with a revelation: He finally understood where trigonometry comes from. “I was actually just working on that when you called,” he says. “And I actually think I just figured it out.”\u003c\/p\u003e\n\u003cp\u003eHe approached it the way an artisan would, hands-on, intuitive. “It hurts my head to keep doing this,” he says. “Why am I doing this? Why am I waking up in the middle of the night thinking about math? I literally got up early and just started taking notes, looking up Latin and root words.”\u003c\/p\u003e\n\u003cp\u003eJim is, above all else, a teacher. But he’s the best kind of teacher. The kind who never believes he knows it all, the kind who never stops learning. In some ways, he can’t help it. It’s in his blood.\u003c\/p\u003e\n\u003ch3\u003eGeorge Walker\u003c\/h3\u003e\n\u003cp\u003eThe first magazine article\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/georgewalkerdesign.wordpress.com\/\" target=\"_blank\"\u003eGeorge Walker\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eever published appeared in\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.astronomy.com\/\" target=\"_blank\"\u003e\u003cem\u003eAstronomy \u003c\/em\u003e\u003cem\u003eMagazine\u003c\/em\u003e\u003c\/a\u003e. At the time, he was working a lot of hours as the midnight shift supervisor at\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.timken.com\/\" target=\"_blank\"\u003eThe Timken Company\u003c\/a\u003e, a Canton, Ohio, factory that engineers and manufactures bearings and mechanical power transmission components.\u003c\/p\u003e\n\u003cp\u003e“There was a hole in the middle of this building where they had a transformer that was open to the sky,” George says. “And I’d go out there at two in the morning, and I’d look up through these wires and cables and superstructure and watch Orion pass across the night sky. And I wrote this article about observing the stars amongst the smokestacks.”\u003c\/p\u003e\n\u003cp\u003eNo matter how ordinary the circumstances, George is regularly struck by the majesty and wonder of life, the way millions of colorful warblers gather at “a little spit of cottonwoods right on the edge of the lake” (\u003ca href=\"http:\/\/www.mageemarsh.org\/\" target=\"_blank\"\u003eMagee Marsh\u003c\/a\u003e), as they have for millions of years, to rest and eat before their migration across Lake Erie. Or the way a medieval drawing found in an old monastery can inform his work through the understanding of geometry, even though he can’t read the text, as it’s written in Renaissance Italian or Spanish. Or the way he can now build a beautiful piece of furniture, without plans or a tape measure, using instead a stick, a piece of string and dividers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eAbout Lost Art Press\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLost Art Press LLC was founded in 2007 by two enthusiastic woodworkers, John Hoffman and Christopher Schwarz, while attending a Lie-Nielsen Toolworks Open House in Warren, Maine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are believe in the \u003ca href=\"https:\/\/lostartpress.com\/pages\/about-us\"\u003eprinciples\u003c\/a\u003e that Lost Art Press was founded on, and are proud to carry some of the titles they have to offer\u003c\/p\u003e","brand":"Lost Art Press","offers":[{"title":"Default Title","offer_id":42548184645853,"sku":"0990623052","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_4a86a06d-470d-487f-90c8-d64272a6357a.jpg?v=1647294424"},{"product_id":"indigenous-food-sovereignty-in-the-united-states-devon-a-mihesuah-elizabeth-hoover","title":"Indigenous Food Sovereignty in the United States - Devon A. Mihesuah, Elizabeth Hoover","description":"\u003cp\u003e\u003cb\u003e \u003c\/b\u003eCenturies of colonization and other factors have disrupted indigenous communities’ ability to control their own food systems. This volume explores the meaning and importance of food sovereignty for Native peoples in the United States, and asks whether and how it might be achieved and sustained.\u003cbr\u003e\u003cbr\u003eUnprecedented in its focus and scope, this collection addresses nearly every aspect of indigenous food sovereignty, from revitalizing ancestral gardens and traditional ways of hunting, gathering, and seed saving to the difficult realities of racism, treaty abrogation, tribal sociopolitical factionalism, and the entrenched beliefs that processed foods are superior to traditional tribal fare. The contributors include scholar-activists in the fields of ethnobotany, history, anthropology, nutrition, insect ecology, biology, marine environmentalism, and federal Indian law, as well as indigenous seed savers and keepers, cooks, farmers, spearfishers, and community activists. After identifying the challenges involved in revitalizing and maintaining traditional food systems, these writers offer advice and encouragement to those concerned about tribal health, environmental destruction, loss of species habitat, and governmental food control.\u003cbr\u003e \u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42746870235357,"sku":"9780806163215","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05618.jpg?v=1730491179"},{"product_id":"dictionary-of-woodworking-tools-c-1700-1970-and-tools-of-allied-trades-r-a-salaman","title":"Dictionary of Woodworking Tools, C. 1700-1970, and Tools of Allied Trades - R. A. Salaman","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis book is \"the definitive reference for hand tools\".--Workbench. In addition to logging untold hours in museums and libraries researching woodworking tools from 1700 to the present, the author has visited over 450 town and country workshops to see how the tools were used. Illustrated.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42746903625949,"sku":"9781879335790","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_e9ce92dd-9ac6-4748-8ed2-3840d79b22fd.jpg?v=1652298774"},{"product_id":"the-essential-woodworker-robert-wearing","title":"The Essential Woodworker - Robert Wearing","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn the opinion of LAP, “The Essential Woodworker” is one of the best books on hand-tool usage written in the post-Charles Hayward era. Wearing was classically trained in England as a woodworker and embraced both power and hand tools in his shop and in his teaching.\u003cbr\u003e\u003cbr\u003eHe begins with a table. As you read the chapter on building a table, Wearing connects the dots for the hand-tool user by showing how all the tools are used in concert to produce accurate work. It’s not just about sawing a tenon or planing an edge. Instead, it is about how to gather these skills and apply them to building furniture – tables, doors, carcases, dovetailed drawers, plinths, etc.\u003cbr\u003e\u003cbr\u003eThe book is filled with more than 500 hand-drawn illustrations by Wearing that explain every operation in a hand-tool shop. His illustrations are properly drafted, drawn in perspective and masterfully clear.\u003c\/p\u003e\n\u003cp\u003e\"The Essential Woodworker\" is printed in a 6\" x 9\" format, hardbound with a cloth cover, and produced entirely in the United States. Like our other books, this paper is acid-free, and the signatures are sewn and casebound.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAcclaimed craftsman and woodworking instructor Robert Wearing was formally trained at Loughborough College (now University) in Leicestershire, England. It was there, during the late 1940s, that a physical education teacher said a sentence that Wearing has embraced throughout his long and fulfilling career: “For teacher and pupil, a lesson should be an enjoyable, purposeful activity.”\u003c\/p\u003e\n\u003cp\u003eFor Wearing, his childhood lessons in the building of things came from his father, a sailor, and a model construction kit.\u003c\/p\u003e\n\u003cp\u003eBoth sides of Robert Wearing’s family came from the south of the United Kingdom’s Lake district. “After WWI my parents married there, but jobs for young officers were hard to find,” Wearing says. “So my father, like the rest of his family went to sea.”\u003c\/p\u003e\n\u003cp\u003eWearing’s father sailed in Atlantic liners, first to New York and then later to Rio de Janeiro, a six-week voyage. Between trips his father would spend two weeks restocking for the next voyage. The family moved into a house vacated by a family member in the port of Liverpool. This way, when Wearing’s father was on land, he could take the tram home each night to be with the family.\u003c\/p\u003e\n\u003cp\u003e“He was not a craftsman,” Wearing says. “I would call him a useful handyman with tools bought in New York.” Wearing’s father enjoyed building models and mechanical devices with “Meccano,” a model construction system created in their hometown of Liverpool by Frank Hornby. Wearing’s father taught his son how to solder. And while at sea, Wearing’s father would compile lists of parts to convert. “I think I owe a great deal to Meccano, which taught me the basic principles of design,” Wearing says.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eAbout Lost Art Press\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLost Art Press LLC was founded in 2007 by two enthusiastic woodworkers, John Hoffman and Christopher Schwarz, while attending a Lie-Nielsen Toolworks Open House in Warren, Maine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are believe in the \u003ca href=\"https:\/\/lostartpress.com\/pages\/about-us\"\u003eprinciples\u003c\/a\u003e that Lost Art Press was founded on, and are proud to carry some of the titles they have to offer\u003c\/p\u003e","brand":"Lost Art Press","offers":[{"title":"Default Title","offer_id":43120236560605,"sku":"36560605","price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01208_3d321d02-740f-48e4-bf8c-8f009937001d.jpg?v=1738792630"},{"product_id":"koshersoul-the-faith-and-food-journey-of-an-african-american-jew-michael-twitty","title":"Koshersoul: The Faith and Food Journey of an African American Jew - Michael Twitty","description":"\u003cp\u003eThe James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.\u003cbr\u003e\u003cbr\u003eIn Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. \u003cbr\u003e\u003cbr\u003eThe question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism.\u003cbr\u003e\u003cbr\u003eAs intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul.\u003cbr\u003e\u003cbr\u003eKoshersoul includes 48-50 recipes.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43145524740317,"sku":"9780062891758","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06700_a3a3179a-8349-48c2-9bae-9c47f2fc8339.jpg?v=1764786710"},{"product_id":"windmuhlenmesser-150-years-book","title":"Windmühlenmesser 150th Anniversary Book","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWindmühlenmesser celebrates their 150 year anniversary with this book in German and English. 113 pages\u003c\/p\u003e\n\u003cp\u003eThis book is an overview of the origin of Robert Herder \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWindmühlenmesser company , the\u003c\/span\u003e story of the five generations of the Herder family in Solingen followed by some very unusual historical knives from the Herder collection.\u003c\/p\u003e\n\u003cp\u003eA great overview of one of our favorite Solingen knife makers that both shows their\u003cspan data-mce-fragment=\"1\"\u003e innovative streak and their connection to culinary knife making history in Solingen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":43398587252957,"sku":"150,000,00","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02848_a7d8486f-75b2-4c29-bff3-c2e3f02488a3.jpg?v=1736815574"}],"url":"https:\/\/bernalcutlery.com\/collections\/books.oembed?page=7","provider":"Bernal Cutlery","version":"1.0","type":"link"}