This third bestselling collection finds beloved veterinarian James Herriot training for the Royal Air Force while going home to Yorkshire whenever he can to visit his wife and his many dear friends—of all species—and enthralling us once again with his marvelous and engaging stories.
Price: $31.24
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Vegetable gardening; Organic gardening; Compost; Organic fertilizers; Gardening / General; Gardening / Organic; Technology
Price: $9.31
Many gardeners fear chickens will peck away at their landscape, and chicken lovers often shy away from gardening for the same reason. But you can keep chickens and have a beautiful garden, too! Fresh eggs aren't the only benefit — chickens can actually help your garden grow and thrive, even as your garden does the same for your chickens.
In this essential handbook, award-winning garden designer Jessi Bloom covers everything a gardener needs to know, including chicken-keeping basics, simple garden plans to get you started, tips on attractive fencing options, the best plants and plants to avoid, and step-by-step instructions for getting your chicken garden up and running.
For anyone who wants a fabulous garden where colorful chickens happily roam, Free-Range Chicken Gardens is the guide that will bring the dream home to roost.
Price: $12.01
New York Times Bestseller,
With a New Afterword
“Schlosser has a flair for dazzling scene-setting and an arsenal of startling facts . . . Fast Food Nation points the way but, to resurrect an old fast food slogan, the choice is yours.”—Los Angeles Times
In 2001, Fast Food Nation was published to critical acclaim and became an international bestseller. Eric Schlosser’s exposé revealed how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world. The book changed the way millions of people think about what they eat and helped to launch today’s food movement.
In a new afterword for this edition, Schlosser discusses the growing interest in local and organic food, the continued exploitation of poor workers by the food industry, and the need to ensure that every American has access to good, healthy, affordable food. Fast Food Nation is as relevant today as it was a decade ago. The book inspires readers to look beneath the surface of our food system, consider its impact on society and, most of all, think for themselves.
“As disturbing as it is irresistible . . . Exhaustively researched, frighteningly convincing . . . channeling the spirits of Upton Sinclair and Rachel Carson.”—San Francisco Chronicle
“Schlosser shows how the fast food industry conquered both appetite and landscape.”—The New Yorker
Eric Schlosser is a contributing editor for the Atlantic and the author of Fast Food Nation, Reefer Madness, and Chew on This (with Charles Wilson).
Price: $8.84
An unabridged, illustrated edition of 'Walking' with an introduction by Ralph Waldo Emerson and the essay 'Night and Moonlight,' at book's end
Price: $3.13
A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar. The perfect guide for all experience levels.
Price: $13.90
Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.
You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as
the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.
Price: $18.32
Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf-his casual questioning took on an urgency His quest for answers ultimately required him to visit factory farms in the middle of the night, dissect the emotional ingredients of meals from his childhood, and probe some of his most primal instincts about right and wrong. Brilliantly synthesizing philosophy, literature, science, memoir and his own detective work, Eating Animals explores the many fictions we use to justify our eating habits-from folklore to pop culture to family traditions and national myth-and how such tales can lull us into a brutal forgetting. Marked by Foer's profound moral ferocity and unvarying generosity, as well as the vibrant style and creativity that made his previous books, Everything is Illuminated and Extremely Loud and Incredibly Close, widely loved, Eating Animals is a celebration and a reckoning, a story about the stories we've told-and the stories we now need to tell.
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