{"title":"Cooking--Farm to Table","description":null,"products":[{"product_id":"nights-and-weekends-recipes-that-make-the-most-of-your-time-a-cookbook","title":"Nights and Weekends: Recipes That Make the Most of Your Time - A Cookbook","description":"\u003cb\u003eA \u003ci\u003eBON APPETIT\u003c\/i\u003e STANDOUT COOKBOOK OF SUMMER 2025 \u003ci\u003e- TOWN \u0026amp; COUNTRY'S \u003c\/i\u003eBEST BOOKS OF AUGUST 2025 \u003ci\u003e- THE STRATEGIST \u003c\/i\u003eBEST\u003ci\u003e\u003c\/i\u003eCOOKBOOKS OF 2025\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e As a veteran recipe developer, Alexis thought she had home cooking on lock until she became the primary caretaker and chef for her mother, which inspired her to think harder about cooking the daily task. \u003ci\u003eNights and Weekends\u003c\/i\u003e is the solution to this quotidien dilemma, offering recipes that are eminently achievable for every time and effort constraint. In the Nights section, which is divided by type of food (such as Soups, Vegetable, Meat, Pasta, Fish), recipes have a short ingredient list that can be easily sourced, will come together in under 40 minutes, and only one pot or a sheet pan. The Weekend section is organized by type of meal--Brunch, Dinner, and a chapter on Snacks for informal gatherings--and features recipes that are slightly more adventurous, as well as a chapter on homemade desserts. Through dishes such as One-Pot Gnocchi Ragu, Everything Bagel Tomato Panzanella, Hot Butter Garlic Shrimp, 7-Minute Eggs with Mayo and Chile Oil, and Curried Chicken and Cauliflower Phyllo Pie, this cookbook not only gives you delicious meals, but it also gives you your invaluable time back to enjoy them.\u003cdiv style=\"display:none\"\u003eISBN-10: 1454954981\u003cbr\u003eISBN-13: 9781454954989\u003cbr\u003eAuthor: Deboschnek, Alexis, N\/A, N\/A\u003cbr\u003ePublisher: Union Square \u0026amp; Co.\u003cbr\u003e\n\u003c\/div\u003e","brand":"Union Square \u0026 Co.","offers":[{"title":"HardCover (Aug 2025)","offer_id":45657837994181,"sku":"9781454954989","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781454954989.jpg?v=1768895189"},{"product_id":"plant-to-plate-delicious-and-versatile-plant-forward-recipes","title":"Plant to Plate: Delicious and Versatile Plant-Forward Recipes","description":"\u003cp\u003e\u003cb\u003e'\u003ci\u003eWhat I really like about Gaz is his combination of great cooking skills and an inspiring love of the vegetables he grows.\u003c\/i\u003e' - Rick Stein \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA few years ago, at his rural home in the Welsh countryside, Gaz Oakley planted a kitchen garden with the aim of utilizing plants to their full potential. Inspired by his thriving veg and fruit plot, the 100 vibrant and versatile recipes within this book celebrate the bountiful produce nature has to offer. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Focusing on accessible ingredients like carrots, beetroot, cabbage, onions, tomatoes, apples and pears, Gaz has created a medley of seasonal, delicious dishes that showcase these crops at their best. With recipes including Strawberry and Lavender Welsh Cakes for a spin on a classic, savory Stuffed Harissa Onions, and gorgeous Tomato, Thyme and Almond Upside Down Cake, there is something for every season and every taste. \u003c\/p\u003e Revealing the beauty of the passing seasons and the magic feeling that comes alongside harvesting and cooking your own food, \u003ci\u003ePlant to Plate \u003c\/i\u003ewill inspire you to make the most of fresh produce and perhaps take inspiration for your very own veg patch.\u003cdiv style=\"display:none\"\u003eISBN-10: 1837832927\u003cbr\u003eISBN-13: 9781837832927\u003cbr\u003eAuthor: Oakley, Gaz, N\/A, N\/A\u003cbr\u003ePublisher: Quadrille Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Quadrille Publishing","offers":[{"title":"HardCover (May 2025)","offer_id":45657941082309,"sku":"9781837832927","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781837832927.jpg?v=1768896320"},{"product_id":"full-belly-recipes-and-stories-from-a-family-farm","title":"Full Belly: Recipes and Stories from a Family Farm","description":"\u003cp\u003e\u003cb\u003e100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Full Belly Farm's recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. The book also includes authoritative essays on regenerative farming, growing up on a family farm, sustainable flower farming, and other important topics, giving readers a deeper sense of connection to the real issues in our food systems. \u003c\/p\u003e\u003cp\u003e Founded in 1985, Full Belly Farm is one of California's oldest sustainable farms. With a reputation for growing some of the best organic produce in California for the past 40 years, they supply to restaurants like Chez Panisse and Zuni, and their produce appears in markets like Bi-Rite and Whole Foods. They have a devoted following at farmers' markets across the Bay Area, as well as a popular fruit and vegetable CSA box program that delivers farm-fresh produce directly to households across Northern California. \u003c\/p\u003e\u003cp\u003e This gorgeously photographed cookbook teaches seasonal cooking that honors the origins of produce. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 195841798X\u003cbr\u003eISBN-13: 9781958417980\u003cbr\u003eAuthor: Muller, Amon, Muller, Jenna, N\/A\u003cbr\u003ePublisher: Hardie Grant Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Hardie Grant Books","offers":[{"title":"HardCover (Mar 2026)","offer_id":45658098467013,"sku":"9781958417980","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781958417980.jpg?v=1768898200"},{"product_id":"preserving-the-seasons-a-guide-to-canned-jammed-frozen-dehydrated-freeze-dried-quick-pickled-and-infused-produce-herbs-and-flowers-a-cookboo","title":"Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers (a Cookboo","description":"\u003cb\u003eStraightforward best practices for canning, jamming, infusing, drying, dehydrating, freezing, freeze-drying, and quick-pickling all in one place! With 100+ recipes for using what you preserved.\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003ePreserving the Seasons\u003c\/i\u003e provides clear and safe best practices for preserving herbs, fruit, vegetables, and edible flowers. It is one-stop shopping for the simplest and safest methods: jamming, infusing, drying, dehydrating, freezing, freeze-drying, and quick-pickling. \u003cp\u003e\u003c\/p\u003eHighlights include: \u003cbr\u003e - 100+ recipes such as dry rubs, marinades, pie fillings, that use what you've preserved.\u003cbr\u003e - Expert tips and lists of equipment needed for each preserving method.\u003cbr\u003e - Hundreds of full color photographs that guide and inspire.\u003cbr\u003e - A comprehensive list of herbs for botanical teas and an exhaustive guide to edible flowers with preserving and usage notes. (Think: Compound butter! Cake decorations!)\u003cbr\u003e - Original recipes for jams and jellies, such as Wild Violet jelly and Spiced Raspberry Jam.\u003cbr\u003e - Ideas for infusing salt, sugar, honey, oil, and vinegar to elevate cooking.\u003cbr\u003e - A user-friendly index that quickly helps you find ways to preserve and enjoy your bounty. \u003cp\u003e\u003c\/p\u003eOrganized by preserving method, each section covers detailed information for best practices, along with troubleshooting and storage tips. Here, too, are delicious recipes that help you serve what you've preserved: Rosemary Citrus Bundt Cake that uses dehydrated oranges; herb blends like Greek Seasoning Blend to enliven meat and poultry; Any Stone Fruit Preserves, perfect in homemade ice cream; Quick Pickled Pepper Slices for burgers and tacos--and anything else; a Peach Slab Pie that brings summer any day with frozen peaches.\u003cdiv style=\"display:none\"\u003eISBN-10: 1668026295\u003cbr\u003eISBN-13: 9781668026298\u003cbr\u003eAuthor: Capelle, Holly, N\/A, N\/A\u003cbr\u003ePublisher: S\u0026amp;s\/Simon Element\u003cbr\u003e\n\u003c\/div\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Paperback (Jul 2025)","offer_id":45659145699525,"sku":"9781668026298","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781668026298.jpg?v=1768906273"},{"product_id":"the-cook-and-the-gardener-recipes-and-writings-from-france","title":"The Cook and the Gardener: Recipes and Writings from France","description":"\u003cp\u003eThe ancient link between the gardener and the cook is at the heart of this remarkably evocative cookbook, in which Amanda Hesser tells the story of a year she spent as a cook in a seventeenth-century château in Burgundy. The property's old gardener was wary of her at first, but over time they became friends, and he showed her a way of life that was quickly disappearing from France.\u003c\/p\u003e\u003cp\u003eWith more than 240 recipes, organized by season, Hesser's book puts the garden's harvest at the center of cooking. In spring and summer, it's carrots with tarragon and braised lamb with peas. Summer chapters feature zucchini-lemon soup and raspberries \u003cem\u003eeau-de-vie\u003c\/em\u003e, as well as extensive advice on canning fresh summer produce so it can be enjoyed during the colder months. Fall and winter inspire cozier dishes, including a warm escarole salad and Brussels sprouts with brown butter. Hesser's innovative and delicious farm-to-table approach transforms everyday ingredients into extraordinary meals.\u003c\/p\u003e\u003cp\u003eThese recipes are simple yet sublime, with accessible ingredients and vivid, helpful instructions. 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The ethical, environmental, and health-related impacts of our diets are hot topics of discussion, with plant-based lifestyles often touted as the best way forward. But what if the opposite is true? What if animal agriculture is not only beneficial but necessary to ensure the health of our soil, ourselves, and our food system?\u003cbr\u003e\u003cbr\u003ePart memoir, part homesteading guide, Radical Farm argues this is the case. Drawing on a wealth of research and hands-on experience, author and farmer\/rancher Abey Rae Scaglione recounts how her and her family make their living and their life raising animals and growing crops on a heritage farm on Salt Spring Island. Along the way, she argues compellingly for the need for a return to local, regenerative farming practices, setting the record straight on common arguments against meat-eating and highlighting the need for animal agriculture because of animals' vital relationship with the soil (and the plant foods grown from it). The best way to support animal welfare, she argues, is not by opting out of animal agriculture altogether, but by supporting farms demonstrating good management.\u003cbr\u003e\u003cbr\u003eRadical Farm is also a guide to the basics of sustainably raising animals and growing plants. With information on cattle, sheep, chickens, turkeys and gardening, this book also includes instructions on how to use and preserve food. With information on canning, fermenting and cheesemaking, as well as plenty of real food recipes, this book is for anyone wanting to take back control of the food they eat. 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Chef Julian Lopez brings a fresh perspective to the restaurant's legacy with globally inspired, locally sourced dishes for every meal of the day. \u003cp\u003e\u003c\/p\u003e Includes updated classics from former chef Margaret Fox, plus stories from The Brickery, The Waiting Room, and the farmers who make it all possible. \u003cp\u003e\u003c\/p\u003e \u003cb\u003eFrom Café Beaujolais to Your Kitchen: \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e- CALIFORNIA CUISINE AT ITS BEST: \u003c\/b\u003e Showcases the farm-to-table flavors and culinary heritage of Northern California wine country. \u003cp\u003e\u003c\/p\u003e \u003cb\u003e- SEASONAL RECIPES FOR EVERY OCCASION: \u003c\/b\u003e 85+ approachable recipes--from brunch to dinner--inspired by Café Beaujolais, The Brickery, and The Waiting Room. \u003cp\u003e\u003c\/p\u003e \u003cb\u003e- VISUALLY STUNNING: \u003c\/b\u003e More than 150 full-color photographs and illustrated maps capture the people, places, and plates that define Mendocino's food culture. \u003cp\u003e\u003c\/p\u003e \u003cb\u003e- CULINARY LEGACY, REIMAGINED: \u003c\/b\u003e A blend of old and new, with classic Café Beaujolais favorites revisited for today's home cook. \u003cp\u003e\u003c\/p\u003e Whether you're a home cook, cookbook collector, or longtime fan of the café, \u003ci\u003eThe New Café Beaujolais Cookbook\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003eis a delicious tribute to one of California's most cherished culinary destinations.\u003cdiv style=\"display:none\"\u003eISBN-10: 1685555233\u003cbr\u003eISBN-13: 9781685555238\u003cbr\u003eAuthor: Lopez, Julian, Tallman, Daniela S., Fox, Margaret S.\u003cbr\u003ePublisher: Collective Book Studio\u003cbr\u003e\n\u003c\/div\u003e","brand":"Collective Book Studio","offers":[{"title":"Hardcover (Feb 2026)","offer_id":46100213661893,"sku":"9781685555238","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781685555238.jpg?v=1776648360"},{"product_id":"the-kitchen-garden","title":"The Kitchen Garden","description":"\u003cp\u003e\u003cb\u003eA beautifully illustrated survey of the world's most inspiring kitchen gardens, from potagers and historic estates to rooftop urban farms\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis stunning volume celebrates the rich history of kitchen gardens through more than 50 of the world's finest examples, each explored in depth through gorgeous imagery, vivid storytelling, and insightful texts highlighting garden and growing details.\u003c\/p\u003e\u003cp\u003eOrganized geographically, the book reveals how climate, culture, and history inform productive gardens around the world. Readers will discover European walled gardens flush with flowers and edibles; a forward-thinking, rooftop urban farm in Singapore; and an abundant coastal garden in Patagonia that proves green things can grow in the harshest of places. Iconic locations, such as Château de Villandry and Bunny Mellon's Oak Spring Garden, appear alongside community spaces, such as Alice Waters' Edible Schoolyard in California, as well as stunning contemporary gardens by Patrice Taravella (Babylonstoren, South Africa), Arne Maynard (Gordon Castle, Scotland), Charles Stick (Sleepy Cat Farm, USA), and other renowned designers.\u003c\/p\u003e\u003cp\u003eGardeners of all abilities will discover the story behind each garden and its creation. Large images and informative texts offer the reader both inspiration and useful advice for what to grow in spaces of all shapes and sizes. 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