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Veganism

living veganLiving Vegan for Dummies ($19.99, 362 pp), by Alexandria Jamieson, gives reasons why you should consider a plant-based diet, along with tips and strategies for building a diet that works for you. Forty recipes are included for making vegan meals. There are also tips on checking food labels and finding vegan meals in restaurants and other situations.

Gluten-Free/Sugar-Free Baking

 

The Joy of Gluten-Free, Sugar Free Baking ($30, 224 pp.), by Peter Reinhart and Denene Wallace, is a cookbook that engulfs readers into the world of healthful gluten-free, sugar-free breads, pastries, cookies, and cakes. The book is a food lifestyle guide for the millions of Americans who are sensitive to gluten, are diabetic, or simply need to reduce their carb intake. Reinhart and Wallace teach readers how to bake with seed and nut flours instead of starches, which produce the same yummy result without the health hazard. Some author information: Peter Reinhart is the author of eight books and is a baking instructor and faculty member at Johnson and Wales University. Denene Wallace, after being diagnosed with Type-2 diabetes, developed the Proseed Flour blend.

Edible Herbs

The Beginner’s Guide to Edible Herbs ($12.95, 152 pp), by horticulturist Charles W.G. Smith, offers in-depth profiles of 26 basic herbs, with full-color photos. Herbs such as basil and bay laurel are described in detail, including growing, harvesting and preserving each herb. Further lessons on cooking techniques help expand one’s culinary horizon.

Herbal Remedies

aloe veraMartie Whittekin’s book Aloe Vera ($7.95, 55 pp) presents the ancient medicinal herb in the light of modern science. It describes the benefits of aloe vera, including immune system support, antioxidant protection, detoxification and digestive health. Whittekin backs up these age-old claims with modern scientific research.

Traditional Chinese Medicine

total health the chinese wayTotal Health the Chinese Way ($17.95, 344 pp) is a guide to total health, authored  by Esther Ting, Ph.D. and co-author Marianne Jas, M.A., presents four decades of insight into helping patients learn the value of listening to their bodies. Each chapter contains quick exercises, diet tips and testimonials that will help ease pain, increase energy and prevent illness.

Plants

bowden bookUnleash the Amazingly Potent Anti-Aging, Antioxidant Pro-Immune System Health Benefits of the Olive Leaf ($5.95, 38 pp), by Jonny Bowden, Ph.D., includes information from health experts as well as use testimonials about the medicinal purposes of the olive leaf. The book contains research on a myriad of the olive leaf’s possible health benefits, including its antioxidant and infection-fighting qualities.

Cookbook

urban veganThe Urban Vegan ($16.95, 227 pp), by Dynise Balcavage, is a collection of 250 original animal-free recipes inspired by urban colorful culinary landscapes. Recipes are grouped into themes such as café culture, lunch cart, urban garden, haute cuisine, “just desserts” and happy hour. Icons designate recipes as low-fat, fast, omnivore friendly, kid friendly or frugal.

Business

The Organic Farmer’s Business Handbook ($34.95, 184 pp) is full of advice about the business end of running a farm. Author Richard Wiswall includes ways to make production more efficient, advice for managing employees, marketing strategies and tips on how to handle profits and plan for retirement. The book also comes with a companion CD.

Local Food

Fresh from the FarmFresh from the Farm: Great Local Foods from New York State ($39.95, 272 pp)  showcases New York State farms. Writer Nathalie Sann and photographer Susan Meisel show where to find the best produce, dairy, poultry, wine and much more, from Hudson Valley farmland, to the lush Catskills to the vineyards of Long Island.

Spices

Spices ($29.95, 127 pp), by Fabienne Gambrelle, brings you a wonderful two-book compilation: The History of Spices and The Flavor of Spices. Each book is beautifully embossed and encased in a hard-covered binding tied with a ribbon. The content of each book doesn’t disappoint, as they both detail the vast evolution of spices.

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