Books about Produces from Amazon.com

This informative and easy-to-use cookbook celebrates sustainable farming with a wide array of scrumptious recipes for seasonal, farm-fresh produce. From peas, peppers and potatoes to basil, bok choy, and burdock root, From Asparagus to Zucchini highlights the best of seasonal cuisine from around the country.

Revised and updated third edition features:420 recipes, 80% new, 100% are originalRecipes and information for more than 50 vegetables and herbsDishes from growers, farm members, and home cooks who love vegetablesSpecial sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much, much more!.
Price: $12.80 [Notify me when price goes down.]

As the dire history of planned economies highlights, small well-informed groups of people will often make far worse decisions than large numbers of people, acting independently, would make. In Infotopia, Cass Sunstein looks at the "wisdom of the many"--particularly as seen on today's Internet--illuminating many new ways of collecting and evaluating information and making effective decisions.
Sunstein shows how the on-line efforts of many people coming together help companies, schools, governments, and individuals to amass ever-growing bodies of accurate knowledge. He describes for instance how Wikipedia, through an endless flurry of self-correcting exchanges, collects information on everything from politics and business to science fiction. Open-source software--which licenses programmers to use, change, and improve the software--taps the power of large numbers of people to spur technological development. And prediction markets--such as the famous Iowa Electronic Market, where people bet real money on the outcome of local and national elections--collect information in a way that allows companies, ranging from computer makers to Hollywood studios, to make better decisions about the future. Sunstein reveals why these revolutionary new methods are so astoundingly accurate and he also shows how people can take advantage of "the wisdom of the many" without succumbing to the dangers of herd mentality.
"Sunstein, one of the biggest of America's internet big thinkers, has written an intriguing new book in which he argues that Hayek's insights about the genius of markets are equally true of the internet."
--Patti Waldmeir, Financial Times
"This extraordinary work synthesizes the latest in how we know, with the latest in what the web has become, to map more compellingly than any other book the promise and risk of the information society."
--Lawrence Lessig, author of Free Culture and The Future of Ideas
"Vivid, readable, and informativea show-me-the-money guide to what soars and what stumbles from the stable of Internet dreams."
--Jedediah Purdy, American Prospect.
Price: $9.48 [Notify me when price goes down.]

Turn the colors and flavors of the harvest into a year-round delight..
Price: $12.38 [Notify me when price goes down.]

...can be miraculous for rheumatoid arthritis sufferers -- Health & Healing, Tomorrow's Medicine Today.
Price: $14.40 [Notify me when price goes down.]

The fresh vegetable sections in most supermarkets, farmers' markets, and gourmet groceries are overflowing with an amazing range of produce, both familiar and exotic. Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables. With Bishop's expert advice, you'll learn how to coax the very best flavor from every vegetable, whether it's a carrot, cauliflower, or cardoon. Wondering how and when to buy the sweetest green beans? Bishop suggests buying at the height of summer, and selecting beans that are crisp and slim (older, thicker beans will be mealy and bland). Confused about how to cook the spring's first sorrel? Bishop offers such unique and delicious dishes as Sorrel and Potato Soup and Sorrel Frittata. These recipes -- like all 350 in the book -- are clear and uncomplicated, ensuring success for even the novice cook. So whether you are looking for a salad or side dish, a vibrant main course, or simply great mashed potatoes, you are sure to find it in this essential kitchen companion. We all know that vegetables are the key to healthful eating -- now it's time to discover how great they can taste, each and every day!

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Price: $15.65 [Notify me when price goes down.]

In The Referral of a Lifetime, author Tim Templeton frames a powerful plan for cultivating clients and customers in a fable about businesswoman Susie McCumber, who feels increasingly like a failure. A friend refers her to the mysterious Mr. Highground, who introduces her to four successful people. They show her how they transformed their businesses and their lives by determining how others view them and how they view themselves as both human beings and businesspeople. Each of the four represents a "type" in this schema - from the "relational/business" type who puts the relationship first but thinks strategically when the talk turns to business, to the "business/business" type, who avoids relationships unless they work to a business advantage. Templeton shows how understanding one's type allows one to showcase strengths while improving weak areas in this simple, easy-to-use guide to success in business and in life..
Price: $8.95 [Notify me when price goes down.]

This newly revised, paperback version of 100 Ways to Motivate Others is the culmination of many years of successful leadership coaching and training by best-selling author Steve Chandler and attorney Scott Richardson. Chandler and Richardson have crafted a vital, user-friendly, inspirational guide for executives, managers, and professionals...and those aspiring to reach their level.

After you've learned to motivate yourself, Chandler and Richardson will show you:
* How to slow down and enjoy a new level of focus.
* Why multitasking is a myth, not a strength, and keeping life simple and straight forward is the goal.
* The power of building on your peoples' strengths.
* How to avoid the damaging inclination to obsess about peoples' weaknesses.
* A simple and creative way to hold people accountable.
* How to enjoy cultivating the art of supportive confrontation.

This new edition has been updated and strengthened to include a brand new chapter: The Most Effective Way Yet for Motivating Others to Achieve. The hardcover edition of this book won rave reviews and struck a nerve in the business world where innovative, motivating leadership is sorely lacking. The new version maintains the user-friendly takes on effective leadership, and teaches its concepts in short, time bites for the busy manager of today..
Price: $8.79 [Notify me when price goes down.]

In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers’ markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America’s family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods.

Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary.
Deborah Madison challenges the conventional view of what’s seasonal. A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter.

Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta. Because organically raised poultry and meats have an increasingly important presence in our farmers’ markets, they are included, too, paired with other market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin.

Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage. When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they’re perfect ingredients for simple, vibrant dishes, such as Braised Farmers’ Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Coconut Milk. For the happily overwhelmed cook, Platter Salads suggest how to go ahead and use all of the market’s bounty.

Fruits, another vital part of farmers’ markets, are generously featured. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here. Fig Tart with Orange Flower Custard; Peach Shortcake on Ginger Biscuits; a Rustic Tart of Quinces, Apples, and Pears; and a Passion Fruit and Pineapple Compote are just a few of the luscious desserts. And, because the market features more than fresh foods of the moment, recipes based on dried fruits, oils, vinegars, preserves, and other long-keeping foods help the reader continue eating locally once the market season has ended.

By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice every reader to cook from the farmers’ market as often as possible..
Price: $25.49 [Notify me when price goes down.]

The remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment.

When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born.

The couple’s discoveries sometimes shook their resolve. It would be a year without sugar, Cheerios, olive oil, rice, Pizza Pops, beer, and much, much more. Yet local eating has turned out to be a life lesson in pleasures that are always close at hand. They met the revolutionary farmers and modern-day hunter-gatherers who are changing the way we think about food. They got personal with issues ranging from global economics to biodiversity. They called on the wisdom of grandmothers, and immersed themselves in the seasons. They discovered a host of new flavours, from gooseberry wine to sunchokes to turnip sandwiches, foods that they never would have guessed were on their doorstep.

The 100-Mile Diet struck a deeper chord than anyone could have predicted, attracting media and grassroots interest that spanned the globe. The 100-Mile Diet: A Year of Local Eating tells the full story, from the insights to the kitchen disasters, as the authors transform from megamart shoppers to self-sufficient urban pioneers. The 100-Mile Diet is a pathway home for anybody, anywhere.

Call me naive, but I never knew that flour would be struck from our 100-Mile Diet. Wheat products are just so ubiquitous, “the staff of life,” that I had hazily imagined the stuff must be grown everywhere. But of course: I had never seen a field of wheat anywhere close to Vancouver, and my mental images of late-afternoon light falling on golden fields of grain were all from my childhood on the Canadian prairies. What I was able to find was Anita’s Organic Grain & Flour Mill, about 60 miles up the Fraser River valley. I called, and learned that Anita’s nearest grain suppliers were at least 800 miles away by road. She sounded sorry for me. Would it be a year until I tasted a pie?
—From The 100-Mile Diet


From the Hardcover edition..
Price: $7.80 [Notify me when price goes down.]