For cocktail enthusiasts, herbalists, foragers, and bartenders, Botanical Bar Craft serves up original, spirited recipes and invaluable plant knowledge, inspired by adventures in the garden and forest.

In Botanical Bar Craft, innovative herbalist and mixologist Cassandra Sears invites readers to create herbal elixirs and apothecary cocktails infused by a close connection to nature. Whether in the garden, the field, or the forest, Sears finds generous abundance among the plants. Her tonic libations harness the power of phytochemistry and place-based consciousness while easing stress and comforting the body, mind, and spirit. With original recipes that tie together the creative arts of herbal medicine and craft cocktail making, Sears blends herbal tinctures, teas, and botanical infusions into modern-classic cocktails as well as sensational and unique nonalcoholic drinks that hit the spot for relaxation without sedation.

More than just a collection of recipes, Botanical Bar Craft is also an herbal handbook for bartenders and a mixology guide for herbalists. Readers will delight in the journey as Sears combines dashes of herbal lore and history with instructions for developing the spirited philosophy of apothecary bartending, lessons on mixology, and a primer on the beneficial actions of medicinal herbs.

Inside Botanical Bar Craft, you’ll also find:

• 65 original recipes for potions, tonics, elixirs, and cocktails, including Kava Cacao Flip, Pregnancy Punch, Victory Garden, Bloody Botanist, Bitters and Soda, Juice of Life, and Euphoria.
• More than 40 plant profiles that include how those plants grow and suggestions for how to use them behind the bar to draw out their beneficial actions.
• An accessible explanation of the chemistry and energetics of medicinal herbs.
• Behind-the-scenes interviews with artisan distillers.
• Advice and tips for growing a garnish garden.

This book will not only appeal to herbalists, herbal enthusiasts, and home cocktail enthusiasts, but also to professional bartenders looking to embrace the use of innovative and highly flavorful natural ingredients in their bar creations. Botanical Bar Craft provides all the answers for those who are curious and wondering how to make a really good drink inspired by and infused with plants.

The post Botanical Bar Craft first appeared on Chelsea Green Publishing.

Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth—including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico—compiled by two James Beard Award-winning writers.

Chile, Clove, and Cardamom is a celebration of the fragrances and flavors of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors.

Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book Agave Spirit. Joined by fellow James Beard Award–winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today.

Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals.

Inside, you’ll find:

• Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze.
• Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup.
• Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam.
• Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread.
• Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho.
• Salads: Desert Succotash, Za’atar-Roasted Cauliflower, and Tangerine and Radish Salad.
• Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels.

As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients—and how to use them—in a changing world.

“If all the world’s most delicious foods had a reunion, this would be their family album.”—Lawrence Downes, writer; former member of the New York Times editorial board

The post Chile, Clove, and Cardamom first appeared on Chelsea Green Publishing.

WITH A FOREWORD FROM ALICE WATERS, visionary chef and owner of Chez Panisse

“With My Regenerative Kitchen, Camilla leads us with passion and confidence toward a brighter, healthier, and more delicious future for our families and our planet.”—Gail Simmons, food expert and TV host; author of Bringing It Home

Over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne

When we honor the Earth, we nurture our own health—the true meaning of regeneration. By finding harmony between our soil and soul, we can make small yet impactful shifts in our cooking and lifestyle to support a healthier planet and the next generation.

With a focus on upcycling food scraps and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus—chef, restaurateur, and founder of sustainable products brand west~bourne—encourages readers to embrace a whole-farm mentality, use every part of the vegetable, and adopt a zero-waste approach in the kitchen.

Every recipe is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as inspiration for how to integrate laid back, naturally inclined West Coast–inspired living and the art of beautiful, undone hospitality into any home. The stunning photography, shot on film by Ben Rosser, celebrates the soul and spirit of California living.

From homemade stock and pickles to plant-based mains and craveable desserts, My Regenerative Kitchen includes innovative, chef-inspired recipes such as:

• Pantry Staples: Fermented Hot Sauce, Pistachio Dukkah
• Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini
• Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups
• Small Plates: Melon as Itself, Big Salad Energy
• Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos
• Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset

Food is more than just sustenance—it’s a form of activism. This book will guide you to take risks, create with intention, and regenerate our Earth through how you live, cook, eat, and gather every day.

“Camilla Marcus is one of my heroes, and My Regenerative Kitchen proves why. . . In twenty years, this will be a classic of its time as much for its recipes as its ideas, and you don’t have to wait until then to make this book a cornerstone of your sustainable lifestyle.”—Andrew Zimmern, Emmy-winning and four-time James Beard Award–winning TV personality; chef, writer, and social justice activist

The post My Regenerative Kitchen first appeared on Chelsea Green Publishing.

WITH A FOREWORD FROM TIM SPECTOR, author of The Diet Myth, Spoon-Fed and Food for Life

Is “eating local” everything it’s cracked up to be?

The first bite of a perfectly ripe peach can be truly transformative—a joyful experience that stays with you forever. But, as Franco Fubini, professor of sustainability management at Columbia University and founder and CEO of Natoora, came to realize, flavor is a signifier of so much more than nostalgia. It has the power to change the way we grow, shop, and eat—transforming the planet and our palates.

For the last two decades—through his work with Natoora—Franco has been sourcing amazing flavor for some of the best kitchens and most demanding chefs in the world. He’s learned that through flavor, a better future of food suddenly becomes possible: one in which we are not only closer to nature and to the people who grow our food, but where we are also actively building seasonal diversity back into our diets, putting nutritious food on our plates, and restoring the health of our soils.

From the citrus groves of Sicily to a taco in Mexico City, In Search of the Perfect Peach takes you on a journey in the pursuit of flavor, with Franco revealing at every step how this incredibly simple desire can lead to radical change. Throughout, he offers us a deeply optimistic vision of how we as consumers can follow flavor to fix the food system and bring joy to our every meal.

“An incredible read for those who love food and care about its future. In Search of the Perfect Peach is both a love story and technical guide.”—Kyle Connaughton, chef and owner, SingleThread Farm, Restaurant and Inn

“By valuing and reclaiming flavor, Franco argues that we can transform the system and also enrich our relationship with food. Essential reading.”—Dan Saladino, journalist, broadcaster and author of Eating to Extinction 

The post In Search of the Perfect Peach first appeared on Chelsea Green Publishing.

“A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers

“It’s impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing.”—Maurizio Leo, author of James Beard Award–winning The Perfect Loaf

For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough.

What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft.

The Hungry Ghost Bread Book is a window onto one baker’s artisan approach to sourdough bread—the culmination of his time in the tide of dough.

Sourdough, declares Stevens, is not a style of bread. It is bread. The sourdough starter—the microbial community used to inoculate bread dough—transforms flour into something truly digestible by humans, unlocking the nutrients that are otherwise inaccessible. Stevens’s unique approach to working with sourdough can be summed up by three tenets, each of which begins with “more.” More hydration, more fermentation, and more heat in the oven.

Inside these pages, you’ll find tools, techniques, insights, short-cuts, ingredients, warnings, and a handful of haikus. You’ll find instructions for creating and nurturing your own sourdough starter, as well as formulas for a variety of loaves, flatbreads, crackers, folds, scones, bagels, and more, including:

• Eight-Grain Bread
• Fig & Sage Bread
• Potato-Thyme Fougasse
• Sesame-Spelt Crackers
• Rosemary Walnut Scones

The results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder.

“The Hungry Ghost feeds more than spirits with its spectacular breads.”—Saveur (naming Hungry Ghost Bread a “Great American Bread Bakery”)

The post The Hungry Ghost Bread Book first appeared on Chelsea Green Publishing.

A unique nutritional guide and cookbook—with over 100 delicious recipes—that can help both women and men of any age maintain optimal bone density and prevent osteoporosis.

Can you have healthy bones while following a diet of more, mostly, or entirely plants? Is lower bone density an inescapable price even young people must pay for choosing plant foods?

Dr. Laura Kelly, a specialist in precision medicine for bone health, hears these questions from patients and colleagues who cite studies showing that as a group, vegetarians and vegans can have lower bone density than do people who eat animal food. In The Healthy Bones Plant-Based Nutrition Plan and Cookbook, Dr. Kelly puts these questions to rest, offering readers the same expert guidance she provides to her patients who are on a plant-forward or vegetarian diet, ensuring they have a plan to meet their nutritional needs for healthy bones or working toward reversal of bone loss. She explains why people on plant-forward, vegetarian, or vegan diets sometimes struggle with low bone density; identifies the environmental factors that can influence bone health; and explains how to minimize the risks while setting out the steps anyone can take to restore, improve, and maintain bone density.

As the authors of The Healthy Bones Nutrition Plan and Cookbook, Laura and Helen Kelly specialize in explaining science to nonscientists, and this book is a must-have for anyone who is giving plant foods a bigger share—or a full share—of their daily diet. The authors guide readers to learn about the wide variety of plant foods and how to select, prepare, and cook with them, as well as best food combinations in order to achieve optimum bone health.

The Healthy Bones Plant-Based Nutrition Plan and Cookbook breaks new ground by including:

• Complete information on the abundant nutrition that plant foods offer and an explanation of how plant foods alone can help to strengthen the skeleton.
• An explanation of exciting research discoveries regarding gene expression and the use of genetic testing to help those struggling with bone loss. The new sciences of nutrigenetics and nutrigenomics allow practitioners to understand how a patient’s genetic profile contributes to bone density and how detailed nutrient and food prescriptions can either prevent or treat osteoporosis in an elegant and efficient way.
• The reasons why bone strength and density decline with age, and the type of nutrient interventions that can help restore turnover balance.
• How to meet and overcome the challenges to nutrient bioavailability posed by choosing a fully plant-based life.
• A discussion of the A to Z of bioavailability of nutrients most important for bone health, from calcium to Vitamin K2, and how to release the nutrients in plant foods from the antinutrients that can lock them in undigestible forms.
• Over 100 recipes created by gifted vegetarian chef Jummee Park that feature delicious and diverse combinations of vegetables, fruits, grains, mushrooms, nuts, beans, seeds, edible flowers, and spices.
• Tips on establishing a pantry and several example meal plans.
• How to use an online nutrition calculator to craft your own delicious plant combinations that supply needed amounts of complete protein, iron, and vitamins A and B12 for whole nutrition.

The Healthy Bones Plant-Based Nutrition Plan and Cookbook is a unique nutritional guide and cookbook that can help both women and men of any age maintain optimal bone density and prevent osteoporosis on a plant-based, vegetarian, or vegan diet. The book’s full presentation of the science of bone health, along with a generous helping of recipes, follows the example of the Kellys’ first book to inspire confidence in and enthusiasm for making the changes required to embrace food as medicine for bones.

The post The Healthy Bones Plant-Based Nutrition Plan and Cookbook first appeared on Chelsea Green Publishing.

“Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”—David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation

With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.

Cheese is milk’s destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation.

A perfect companion to David’s The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker’s tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology.

Milk Into Cheese also celebrates the world’s most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami.

For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs—and the ecological principles that guide—natural cheesemaking.

“An inspired how-to guide for the greatest of culinary transformations.”—Dan Barber, chef, Blue Hill

“In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers

The post Milk Into Cheese first appeared on Chelsea Green Publishing.

*2023 Foreword INDIES Honorable Mention for Cooking

“[These recipes] are designed to be nourishing as well as delicious . . . Whether you are a seasoned home cook or a novice in the kitchen, The Nourishing Asian Kitchen is perfect for anyone looking to explore traditional Asian cooking.”—Sally Fallon, author of Nourishing Traditions

Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices, The Nourishing Asian Kitchen presents an innovative approach to experiencing Asian cuisine while promoting nutritious, garden-to-plate meals that are easy to make.

When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to honor the cultural food traditions and flavors passed down by her parents, who fled Vietnam in 1975. The meals of her childhood drew inspiration from the rich culinary traditions of Vietnam, China, Japan, Korea, and other Asian countries. However, Sophia noticed that preparing these dishes in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier.

Inspired by the nutritional research of Weston A. Price, the regenerative farming practices of Joel Salatin, and the traditional Asian recipes passed down through her family for generations, Sophia has curated a unique collection of wholesome dishes in The Nourishing Asian Kitchen. These recipes explore the proper preparation of grains, dairy, meats, and ferments, emphasizing fresh ingredients and traditional cooking methods while focusing on flavor, food quality, ingredient sourcing, seasonality, and eating nose-to-tail.

With an opening section on mastering basic techniques—like working with bone broth, fish fumet, and ghee—the recipes range from familiar classics to mind-blowing creations, including:

• Sauces: Korean Gochujang Sauce, Hoisin Sauce, Vietnamese “Peanut” Dipping Sauce, Lemongrass Chili Oil
• Vegetable & Sides: Pickled Red Onion, Daikon Kimchi, Wild Bibimbap, Mushroom Banchan
• Soups: Oxtail Pho, Sweet and Sour Tamarind Soup, Spicy Thai Hot Pot, Crab Noodle Soup
• Meats: Garlic Butter Chicken Wings, Five Spice Pork Belly Banh Mi, Shaking Beef with Watercress Salad, Lamb Bulgogi Spring Rolls
• Beverages & Desserts: Vietnamese Coffee, Strawberry Lychee Panna Cotta, Matcha Green Tea Honey Ice Cream
• And much more! 

From hot pot to tempura, kimchi to pho, each recipe is designed to nourish the body and reconnect with tradition and heritage. And with beautiful photography by David K. Peng, easy-to-follow instructions, and tips for sourcing high-quality ingredients, The Nourishing Asian Kitchen is a must-have for anyone seeking to explore the world of Asian cuisine through the lens of nourishing traditions.

“Delicious recipes . . . are paired with mouthwatering photos. . . . These healthy, traditional dishes are worth the effort.”—Library Journal

The post The Nourishing Asian Kitchen first appeared on Chelsea Green Publishing.

“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.”—Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation 

The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we’ve come to know it. 

Award-winning author and “culinary alchemist” Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. 

This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage–Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more.  

The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. 

“A beautiful book, loaded with recipes and techniques.”—Saveur 

“Pascal’s book contains some of the most unique and innovative ideas that you’ll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest 

“[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients”—NPR’s “The Salt” 

“A gorgeously photographed collection of prose and recipes that’s both survival manual and mission statement.”—Los Angeles Times 

The post The New Wildcrafted Cuisine first appeared on Chelsea Green Publishing.

“[The] recipe book that will make all your other recipe books taste better.”—The Telegraph

“A paean to the transformative effects of natural salts.”—The Observer

Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure, and work with salt in your kitchen—elevating your flavors to a whole new level.

Includes over 100 salt-inspired recipes!

Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavors from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer, and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavor notes and profiles of different salts found around the world, to brilliantly useful techniques—such as brining, baking, charring, fermenting, and preserving.

Inside, you’ll also find:

• The Science of Taste
• A Salt Sommelier’s Guide
• How to measure “to taste” and season correctly
• Salt Craft—from curing to blocking to baking
• Over 100 recipes—from drinks to desserts

Salt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavored or smoked salts to bring out all sorts of previously hidden flavors. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways.

Recipes include:

• Brined chicken
• Cornish salted sardines
• European-style sour pickles
• Native American cured fish
• Kimchi fried rice
• 8 essential flavoured salts
• Smoked salted butter
• Focaccia
• Smoked toddy
• And more!

Salt and the Art of Seasoning takes you on an unforgettable journey exploring salt’s long role in food throughout the world and human history—while teaching you how to best use this fundamental spice tonight to make your meal sing.

The post Salt and the Art of Seasoning first appeared on Chelsea Green Publishing.