Planting the Future or On Salads

Planting the Future: Saving Our Medicinal Herbs

Author: Rosemary Gladstar

Voted one of the Top 10 books in 2000 by the Vermont Book Publishers Association.

A collective endeavor by United Plant Savers, featuring America's most respected and well-known herbalists.

Contributors include Don Babineau, Tim Blakley, Mark Blumenthal, Jane Bothwell,  Stephen Harrod Buhner, David Bunting, Richo Cech,  Tane Datta, Shatoiya and Rick de la Tour, Ryan Drum, Doug Elliott, Steven Foster, Cascade Anderson Geller, Kate Gilday, Rosemary Gladstar, James Green, Pamela Hirsch, Christopher Hobbs, Sara Katz, Kathi Keville, Robyn Klein, Richard Liebmann, Brigitte Mars, Pam Montgomery, Nancy and Michael Phillips, Janice J. Schofield, Joanne Marie Snow, Deb Soule, Paul Strauss, Gregory L. Tilford, Krista Thie, Susun S. Weed, David Winston, Martin Wall, Matthew Wood.

While the renaissance in the U.S. botanical market is positive in many respects, medicinal plant populations are suffering from loss of habitat and overharvesting, and many bestselling herbs are now at risk including echinacea, American ginseng, goldenseal, Hawaiian wild kava, and wild yam. The authors share their extensive experience with using and growing thirty-three of these popular herbs and include suggestions for creating your own private herbal sanctuary--whether a city balcony, suburban backyard, or rural retreat. Full-color photographs will inspire experienced and novice herb users alike to protect and cultivate these remarkable healing plants. Readers will also find out how to use herbal analogues for at-risk plants--other medicinal herbs that provide the same benefits and exist in plentiful amounts--and learn ways to make their herbal purchases a vote forsustainability. Planting the Future shows us how we can participate in the land stewardship, habitat protection, and eco-friendly consumption that will ensure an abundant, renewable supply of medicinal plants for future generations.

All author royalties will be used for replanting native medicinal herbs on a 370-acre botanical sanctuary in Ohio.

PanGaia: Earthwise Spirituality

A must-have for all of us who say that we worship the ground we walk on.

Today's Books

Exceptional.

Pearly Baker Best

The book draws on the experience not only of its two editors but also many other respected herbalists from the organization United Plant Savers...

Booknews

North American native plants from ginseng to wild yam are being loved to extinction by the booming medicinal herb market, as 40 advocates explain. This book includes color photos, data on at-risk herbs and their uses, and conservation resources. Gladstar founded United Plant Savers and the California School of Herbal Studies. Hirsch owns an herbal body care business. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Internet Book Watch

Planting The Future provides a different focus on the botanical market, featuring works by the herbalists of United plant Savers and discussing strategies to save and preserve medicinal herbs. Chapters provide an A-Z listing of herbs and their history, uses and propagation.

Look this: Ismail Merchants Paris or Matsutake Mushroom

On Salads: Sensation on a Plate

Author: Sue Lawrenc

Nutritious, delicious, and quick to prepare, salads are the ultimate food for our time. Here, chef Sue Lawrence offers a truly global collection of sophisticated and achievable recipes. Whether you crave the palate-cleansing simplicity of Watercress and Red Pepper or an invigorating start to a meal—try Arugula, Artichoke, Parmesan, and Prosciutto or Roasted Fennel with Stilton—these salads are brimming with flavor and freshness. The main courses, from a classic Salade Niçoise to the more unusual East-West fusion of Duck, Pea and Ginger or the intriguing Elephant Foot Bread with Avocado, provide ample proof that a salad makes a hearty meal on its own. And, if you still have room, there are marvelous fruit salads and compotes, like Figs with Rosemary and Pistachios. A luscious collection of recipes to create the perfect feast.

Southern Cooking or Life and Food in the Caribbean

Southern Cooking: A Man's Domain

Author: Nick Wynn

This book collects recipes from southern cooks that, while using today's ingredients, nevertheless capture the taste and spirit of recipes from long ago. These recipes are easily prepared, taste great, and have survived the challenge of time.

Read also Pie Aaaaaggh or Uncle Bubbas Chicken Wing Fling

Life and Food in the Caribbean

Author: Christine Mackl

The West Indian kitchen today, five hundred years after Columbus, is a wonderful blend of flavors and cooking styles.

Publishers Weekly

Mackie draws from 500 years of Caribbean culture to pull together this collection of recipes with origins in Scotland, Africa, Portugal, China and India. (July)

Minimally Processed Fruits and Vegetables or Passion for Vegetables

Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications

Author: Stella Maris Alzamora

An Aspen Food Engineering Series Book.

This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. Beginning with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.

Booknews

A host of international scholars and food processing experts share their research on some of the relevant topics of minimal processing (a variety of technologies that increase the shelf-life of fresh foods while retaining freshness or that improve the quality of long shelf- life products). This book covers the microbiological, physiochemical, and structural aspects of minimal processing, preservation technologies, and legal aspects of minimally processed fruits and vegetables. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Interesting book: Politics or This Business of Global Music Marketing

Passion for Vegetables: Simple and Inspired Vegetarian Recipes from Around the Globe

Author: Paul Gayler

A Passion for Vegetables is a feast of innovative and sensational recipes from one of the world's most brilliant chefs. Acclaimed for his creative cuisine, Paul Gayler celebrates the versatility, color, texture, and taste of vegetables in this modern collection. Imaginatively deploying more than sixty different vegetables from across the globe (from Swiss chard to choi sum, Jerusalem artichokes to kohlrabi), he covers every single course, including appetizers and side dishes, including unusual jams, and even some vegetable-inspired desserts. The intricacies of vegetable selecting, storage, preparation, and nutritional value are also discussed in detail, and presented alongside original inventive recipes and dazzling full-color photographs, making A Passion for Vegetables both a stunning visual treat and an undeniable taste sensation. An informative glossary of terms and thorough index is also included to aid the reader.

Publishers Weekly

Suffused with inspiring ideas and a sense of genuine curiosity, Gayler's book is a paean to fine dining and the simple pleasures the earth can provide. Gayler often achieves eye-popping results with just a handful of ingredients in innovative marriages, as in Iced Cucumber and Almond Soup, Pan-Fried Asparagus and New-Season Morels, and Fava Beans and Salsify with Garlic Cream. London chef Gayler (A Passion for Cheese) uses a single condiment for balance, resulting in simple, powerful gestures: Balsamic Glazed Red Chicory, Saffron-braised Potatoes with Paprika, Lemongrass-Glazed Carrots and Pink Radishes. An impressive compendium of the world's sauces, from chermoula and tarator to tzatziki and sambal is prominently on display throughout the book. And lest anyone doubt that vegetables can find their way to the dessert tray, Gayler deftly pairs the sweeter ones with fruit (Swiss Chard and Pear Tart, Butternut Squash and Orange Sorbet). Essays on the vegetable families are interspersed throughout the book; categorized as "roots and tubers," "thistles and shoots," "pods and seeds," they show a refreshing awareness of where vegetables come from and how they are grown. This unpretentious book treats vegetables with clarity, elegance and respect. (June) Copyright 2003 Reed Business Information.

Shirley Reis - KLIATT

Vegetables need not be restricted to the category of "side dishes," as this inspirational cookbook documents. Recipes are included for all aspects of dining on vegetables from appetizer to dessert. Imagine finishing a marvelous repast with Carrot and Dried Fruit Pudding, Sweet Potato and Chevre Cheesecake Strudel, or Pumpkin Beignet Soufflйs. Gayler believes that taste buds are sharpest at the beginning of the meal, and offers recipes such as Corn Bisque with Cheese and Smoked Bacon, and Iced Cucumber and Almond Soup. Chapters are included on main courses and side dishes are also included. Each recipe is clear and easy to follow. Ingredients are not complicated and there are many helpful tips as well. Paul Gayler is the Executive Chef at the Lanesborough Hotel in the U.K. His enthusiasm for vegetables is infectious. KLIATT Codes: JSA;Recommended for junior and senior high school students, advanced students, and adults. 1999, Lyons Press, 176p. illus. index.,

Table of Contents:

	Introduction	6
	Roots & Tubers	10
	Starter's Orders	12
	Shoots & Thistles	24
	Salad Leaves	46
	Main Courses	56
	Fungi	76
	Vegetable Fruits	86
	On the Side	92
	Pods & Seeds	106
	Cabbage Family	114
	Onion Family	138
	Just Desserts	152
	Squashes	168
	Glossary	170
	Index	174