App Store

Google Play

Details page - Device banner - 894x1036

היכנס לעולם אינסופי של סיפורים

תקשיב ותקרא

Crystal Stevens

Fertilize your garden naturally--a guide to growing your plants in healthy, happy soil 

People want to know where their food comes from, who grows it and how it is grown. Interest in permaculture, backyard composting, and gardening in general, is growing. So how does the budding gardener ensure that his soil is healthy and nutrient-rich enough to support all the produce he intends to grow? Here's a hint--think worms! Vermiculture is the healthiest and most cost-effective way to ensure that your soil receives the nourishment that it needs. A simple vermicompost bin can produce the completely natural , nutrient-rich fertilizer that can be used to boost soil health and, in turn, increase your crop yield.

In true Crystal Stevens' fashion, Worms at Work is a practical, easy-to-implement guide to fertilizing your garden naturally. It discusses the vital role worms play in boosting soil health, and the reasons why every gardener should use vermicompost in order to decrease reliance on toxic synthetic fertilizers. Coverage includes:

 • Simple designs to build your own vermicompost bin
 • Caring for your worms
 • Garden applications for your worm castings
 • Lesson plans to incorporate vermicomposting into the school science curriculum

Whether you're tending to a small backyard garden or managing a large farm, Worms at Work can show you how to start vermicomposting today in order to grow healthy plants in healthy, happy soil.

New Society Publishers

Urban Homesteader Hacks

Worms at Work: Harnessing the Awesome Power of Worms with Vermiculture and Vermicomposting

Jenni Blackmore

“Your ‘one stop shop’ for everything from seed to plate . . . This book will leave you . . . ready to launch your own journey to food self-sufficiency.” —Lisa Kivirist, author Soil Sisters
 
 Put off by the origin-unknown, not-so-fresh, pesticide-laden herbs at the grocery store? Hungry for delicious high-quality vegetables and looking to have some control over where your food comes from?

 Foodie meets novice gardener in this deliciously accessible, easy-to-use guide to planting, growing, harvesting, cooking, and preserving 20+ popular, easy-to-grow vegetables and herbs. Taking the first-time gardener from growing to cooking delicious, nutritious, and affordable meals using these herbs and vegetables, this book is a celebration of food in all its stages. 

The Food Lover’s Garden guides you through: 

 • Getting started with easy step-by-step growing instructions from balcony to backyard 
 • Simple, tasty cooking recipes incorporating each vegetable and herb 
 • Meal combinations of two or more of the featured herb and vegetable dishes 
 • Selecting essential kitchen tools and gadgets to maximize the herb and vegetable harvesting 
 • Canning and pickling recipes for preserving the rest. 

 
 From the humble potato to pungent garlic to the beauty of the beet, classic vegetables take a delicious turn with innovative cooking recipes. Truly food for all seasons and palates. 
 
 Foodies, novice gardeners, urban homesteaders, and supporters of sustainable living—take back your right to high-quality food with The Food Lover’s Garden. 
 
 “The crisp photographs, lushly painted illustrations, and delicious text lead the reader from the garden to the kitchen and pantry with anticipation of culinary delight.”—Darrell E. Frey, author of Bioshelter Market Garden

The Food Lover's Garden: Growing, Cooking, and Eating Well

Meredith Leigh

“Combines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike.”—Chef Clark Barlowe, Heirloom Restaurant, Charlotte, NC
 
 Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. 
Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including: 

 • Sourcing ingredients 
 • Clear explanations of charcuterie technique 
 • Creative recipes balancing tradition and invention 
 • Smoking meats and building your own smoker 

 
 The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike—and any home artisan.
 
“I don’t know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point.”—Rey Tagle, home charcuterie master
 
 “Takes the reader on a meaty, and yet artistic journey into the wonderful world of curing meats.”—Hank Will, editorial director, Mother Earth News

Pure Charcuterie: The Craft & Poetry of Curing Meats at Home

Andrea Potter

Create refreshing, healthier drinks, from kombucha to herbal sodas and more, in your own kitchen. 

Since the relatively recent introduction of kombucha onto North American supermarket shelves, this healthy sparkling beverage has exploded in popularity. But can it be brewed at home, with the same tasty, healthy results?

With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it. Coverage includes:

 • Basic fermentation science
 • Controlling fizz, acidity, and alcohol content
 • Secondary fermentation and adding flavours to the brew
 • Wild-fermented sodas, using a ginger bug (a wild yeast culture)
 • Recipes for kombucha's honey-fed relative, Jun, as well as for water kefir.

Answering key questions including "where does all that sugar go?", "do I need to get a sitter for it when I go on holiday?", and "does this SCOBY look normal?", and including a comprehensive troubleshooting guide to help you keep brewing confidently and consistently, DIY Kombucha is ideal for foodies, urban and rural homesteaders, and health-motivated people - it's an essential addition to your DIY toolkit!