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Mitāhāra is a celebration of mindful eating, seasonal living, and India’s rich culinary heritage. It contains a collection of carefully curated nourishing, vegetarian recipes from Maharashtra and India’s western coast. Woven through the audiobook are Rujuta’s philosophy towards food, explorations of indigenous ingredients, and memories of cooking with her family and friends.

Mini Farming describes a holistic approach to small-area farming that will show you how to produce 85 percent of an average family's food on just a quarter acre - and earn $10,000 in cash annually while spending less than half the time that an ordinary job would require.

Robert Pavlis, a gardener for over four decades, debunks common soil myths, explores the rhizosphere, and provides a personalized soil fertility improvement program in this three-part popular science guidebook. Soil Science for Gardeners is an accessible, science-based guide to understanding soil fertility and, in particular, the rhizosphere - the thin layer of liquid and soil surrounding plant roots, so vital to plant health.

Unlock the secrets of culinary harmony with "The Art of Perfect Pairing: Mastering Flavors for Every Dish." This captivating cookbook invites you on a flavorful journey that transforms everyday meals into extraordinary dining experiences. With a blend of expert advice and creative inspiration, this guide demystifies the art of pairing ingredients, flavors, and textures to elevate your cooking. Discover the science and artistry behind crafting perfect combinations, whether it's matching wine with your favorite dish or balancing spices for a harmonious plate.

Matty 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. 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.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

This well-researched, thought-provoking audio guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables. From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible.

In this practical guide, you will discover how mushrooms develop, cultivation techniques, ideal soil and climatic conditions, the best species to grow at home, and the exceptional health benefits of some varieties. Not many know how easy it is to grow tasty mushrooms independently in their own homes. Most people prefer to buy mushrooms of dubious origin in shopping malls rather than organically self-producing the healthiest and tastiest species.

Every person living off the grid has a common goal of being self-sufficient. Raising farm animals is a great first step toward that self-reliance, but which animals do you need? This book is specifically designed to answer that question. With the knowledge you will gain from this book, you will be able to plan and prepare effectively and efficiently. You will learn which animals will best meet your needs for milk, meat, eggs, and fiber, and you will learn how to properly care for them and manage their products.

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).

Moving to the little village of Budbury, Zoe hopes the crisp Dorset sea breeze and gentle pace of life will be a fresh start for her and her goddaughter, Martha. Luckily for them both, the friendly community at the café provide listening ears, sage advice, shoulders to cry on and some truly excellent carrot cake. And when Martha's enigmatic, absent father suddenly turns up, confusing not only Martha but Zoe too, the love and support of their newfound friends is the best present they could ask for. Have Zoe and Martha truly found their home at the Comfort Food Café?

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

The complete history of the legendary Venice landmark where Hemingway, Welles, and others were regulars. A meeting place for writers, artists, models, and the stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry’s Bar in Venice has remained one of the world’s most renowned watering holes for more than 60 years.

By explaining the lean system for identifying and eliminating waste and introducing efficiency in every aspect of the farm operation, The Lean Farm makes the case that small-scale farming can be an attractive career option for young people who are interested in growing food for their community. Working smarter, not harder, also prevents the kind of burnout that start-up farmers often encounter in the face of long, hard, backbreaking labor. Lean principles grew out of the Japanese automotive industry, but they are now being followed by progressive farms around the world....

Building Your Permaculture Property offers a revolutionary holistic method to overcome overwhelm in the complex process of resilient land design. It distills the authors' decades of experience as engineers, farmers, educators, and consultants into a five-step process complete with principles, practices, templates, and workflow tools.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

James Beard Award–winning restaurateur Kevin Boehm has opened forty restaurants in his thirty-year career. He's worked with hard-core line cooks and celebrity chefs, suffered embarrassing setbacks, and won Michelin stars. Today his Boka Group is one of the most successful restaurant companies in the world. But Boehm's path was a complicated one. A turbulent family life and a shocking revelation about his father drove him out into the world in search of a home.

Once fall hits and the chilly weather settles in, the holiday season has begun! And nothing embodies holiday spirit more than the continuing of family traditions that have been passed down from generation to generation. May it be sharing stories at the dinner table, laughs on the porch, or just time spent alone - everyone has their own ritual. Join Dana Cowin, author and former editor-in-chief of Food & Wine, as she chats with some of today’s most popular chefs and food personalities.

A poet at heart, Amy Minato rejects her life of consumption in Chicago to go back to nature - specifically, to a commune in Oregon, where she rediscovers herself. She also cops occasionally to the pretentiousness of her mission, and laughs along with the listener at her attempts to be both environmentally friendly and sane, considering the fact that she’s moved in with a bunch of strangers in a remote locale.