One thing we all know is that where our food comes from and how it is grown matters. It matters to our sense of place and community, to our sense of taste and biodiversity, and, most importantly, to our relationship with the environment.
We believe that having control over your food supply—whether you’re an educational farm at Green Mountain College or just someone who cares about where your food is grown—is key to a more resilient, sustainable foodshed.
A major part of Chelsea Green’s mission is to inspire you with ideas and practical tips. So whether you want to get your hands in the dirt and grow fresh vegetables; find a new recipe for using the food in your CSA box; or preserve those vegetables you just learned how to grow—we have the book for you, and best of all we’ve put some of our keystone food books on sale this month.
Chelsea Green believes in publishing books that you will turn to time and time again. We don’t cater to fads or flash-in-the-pan trends, but rather we focus on being a resource for timeless, traditional skills.Happy reading from the folks at Chelsea Green Publishing.
|Retail Price: $39.95 Sale Price: $25.97|
Nordic cuisine, at the moment, is very much on the minds of chefs and diners in the United States. Why? Chelsea Green Senior Editor Makenna Goodman says, “There is so much interest in Nordic cuisine right now, and part of that is because of the unique ecological twists in Scandinavian recipes — lots of interest in foraging and fermentation, for example. So, if you love bread and baking, and you’re interested in unique ingredients like stinging nettles and protein-filled grain that’s closer to its traditional cousin, then this book is the one for you.”
The book includes gorgeous color photographs, step-by-step instructions on working dough, information on spelt and rye, as well as common wheat.
The Risgaard’s story of turning their conventional family farm into a place that could produce “the world’s best flour…or get as close as possible,” was recently featured in Bread, an online magazine. Read the full Bread interview here.
Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor. Author David Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.
Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.Read Chapter One: Seeds of an Idea….
A New York Times Bestseller!While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Read Michael Pollan’s enusiastic and inspired Foreword. READ IT HERE…. OR take a peak of an excerpt on Sourdough. READ IT HERE…
“We are the only wine guide that visits each winery, so the information is first-hand,” said editor Giancarlo Gariglio of the 200-person staff it takes to put the guide together each year. “We visit the vineyard, the cellar, and taste with the producer.”