Books

The Good Life Lab by Wendy Jenahara Tremayne

This is the inspirational story of how one couple ditched their careers and high-pressure life in New York City to move to rural New Mexico, where they made, built, invented, foraged, and grew all they needed to live self-sufficiently, discovering a new sense of value and abundance in the process. Alongside their personal story are tips and… more

Herbal Vinegar by Maggie Oster

This book features dozens of recipes for herb, spice, vegetable, and flower vinegars and more than 100 recipes for using flavored vinegars in everything from appetizers to entrees.    

Cheese and Culture: A History of Cheese and Its Place in Western Civilization by Paul Kindstedt

Our absolutely favorite cheese-loving book! Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as… more

The Home Brewer’s Answer Book

Homebrewing — what hobby could possibly be more rewarding than the one that, in a matter of weeks, yields fresh beer for the happy brewer? It’s hard to beat that kind of payoff. Brewing beer is fun, but it’s also a demanding process, requiring proper equipment, impeccable sanitation, a basic understanding of the chemical processes involved,… more

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

By Sandor Ellix Katz Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook… more

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

By Sandor Ellix Katz The Art of Fermentation 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… more

The Backyard Homestead

Edited by Carleen Madigan Put your backyard to work! Enjoy fresher, organic, better-tasting food all the time. The solution is as close as your own backyard. Grow the vegetables and fruits your family loves; keep bees; raise chickens, goats, or even a cow. The Backyard Homestead shows you how it’s done. And when the harvest is in,… more

Cordials From Your Kitchen by Rich Gulling and Patty Vargas

This complete guide serves up more than 100 easy recipes for delicious homemade liqueurs, including fruit liqueurs (Cranberry, Grapefruit, Cherry, Orange, Pineapple), nut liqueurs (Black Walnut, Hazelnut, Pecan), herb liqueurs (Ginger, Mint, Ouzo, Anisette), cream-based liqueurs (Creme de Cacao, Irish Cream, Coconut Cream), and flavored brandies, vodkas, and rums. Paperback.

The Organic Backyard Vineyard by Tom Powers

Interest in wine shows no signs of slowing down—wine tours, tastings, and vacations are now common and homeowners often have space dedicated to their collection. The logical next step? Learning to grow and make your own. In The Organic Backyard Vineyard expert Tom Powers walks the small grower through the entire process of growing grapes, with a month-by-month maintenance… more

Clone Brews – Recipes for 200 Commercial Beers

by Tess and Mark Szamatulski Brewing home versions of popular commercial beers has never been simpler or more fun than it is with the 200 recipes in CloneBrews. Home brewers will find everything they need to brew up a batch of their own clone of Magic Hat #9, Ithaca Brown Ale, Moose Drool, or Samuel… more