This hip, modern handbook is filled with fresh and new ways to preserve nature's bounty throughout the year. It features full-color photographs, recipes, and detachable canning labels.

Shares nearly five hundred seasonal slow cooker recipes, including options for appetizers, beverages, sides, entrees, soups, sandwiches, and desserts, and features a selection of five-ingredient dishes.

Never again feel lost in the farmers' market. Chef, father, and Top Chef judge Hugh Acheson shares 200 ways to get friendly with your produce so you can cook and shop happy.--COVER.

"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate,"...