A comprehensive guide to selecting, cooking, and serving dozens of beans and legumes. Beans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile—equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere. From common classics like black and pinto to heirloom beans like Appaloosa and Dapple Greys, The Mighty Bean, written by author Judith Choate, provides a never-ending collection of recipes to showcase these plant-based powerhouses. Including vegetarian, vegan, and meat-friendly recipes, The Mighty Bean inspires a new outlook on legumes. Enjoy them as appetizers such as a Spicy Bean Dip, savor nourishing mains like Ayocote Negro Chili, and delight in desserts including White Bean-Orange Cake. No matter the dish or time of day, the flexibility of beans is undeniable and, with vibrant color photography, irresistible.

A comprehensive guide to selecting, cooking, and serving dozens of beans and legumes. Beans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile—equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere. From common classics like black and pinto to heirloom beans like Appaloosa and Dapple Greys, The Mighty Bean, written by author Judith Choate, provides a never-ending collection of recipes to showcase these plant-based powerhouses. Including vegetarian, vegan, and meat-friendly recipes, The Mighty Bean inspires a new outlook on legumes. Enjoy them as appetizers such as a Spicy Bean Dip, savor nourishing mains like Ayocote Negro Chili, and delight in desserts including White Bean-Orange Cake. No matter the dish or time of day, the flexibility of beans is undeniable and, with vibrant color photography, irresistible.

The New York Times bestselling author of The Sneaky Chef brings us the next trend in healthy eating with delicious and easy recipes whipped up with nutrient-dense purees to create leaner, cleaner yet ridiculously tasty meals. BLEND (blend) NOUN: a combination of different tastes made from superfoods, like blueberries, kale, and broccoli that are packed with disease fighting phytonutrients, fiber, and low in calories. When the New York Times bestselling Sneaky Chef took off, Missy Chase Lapine knew parents were finally getting their kids to eat healthy with hidden veggie purees (a.k.a. Blends). What surprised her, though, was that those same parents were using Blends in their own recipes and feeling more energized. Taking her cue from those parents, Missy is on a mission with Sneaky Blends to show how anyone can eat healthy without sacrificing taste. Starting off with fifteen signature Base Blends, such as Butternut Squash-Apple, Black Bean-Blueberry-Baby Kale, and Carrot-Sweet Potato, Missy shows you how these nutrient packed blends can kick start your healthy lifestyle. When these blends are added to your favorite recipes or one of Missy’s delicious recipes like Zucchini Pasta Piccata, Chai Tea Smoothie Bowl, Cheesy Kale-Basil Soufflé, Meaty Mushroom Bolognese, or 45-Calorie Pumpkin Whoopie Pies, they instantly become healthy. This is healthy eating without deprivation! Missy also has created the Blends Cleanse™, a 3-day Body Reboot that you can tailor to your own lifestyle, giving you a diet do-over and setting you on the path to weight loss. Full of gorgeous color photos and tips and tricks to start blending, this is the only cookbook you will need to detox and transform your overall health while still enjoying delicious meals.

The New York Times bestseller and basis for the Tony-winning hit musical, soon to be a major motion picture starring Cynthia Erivo and Ariana Grande With millions of copies in print around the world, Gregory Maguire’s Wicked is established not only as a commentary on our time but as a novel to revisit for years to come. Wicked relishes the inspired inventions of L. Frank Baum’s 1900 novel, The Wonderful Wizard of Oz, while playing sleight of hand with our collective memories of the 1939 MGM film starring Margaret Hamilton (and Judy Garland). In this fast-paced, fantastically real, and supremely entertaining novel, Maguire has populated the largely unknown world of Oz with the power of his own imagination. Years before Dorothy and her dog crash-land, another little girl makes her presence known in Oz. This girl, Elphaba, is born with emerald-green skin—no easy burden in a land as mean and poor as Oz, where superstition and magic are not strong enough to explain or overcome the natural disasters of flood and famine. Still, Elphaba is smart, and by the time she enters Shiz University, she becomes a member of a charmed circle of Oz’s most promising young citizens. But Elphaba’s Oz is no utopia. The Wizard’s secret police are everywhere. Animals—those creatures with voices, souls, and minds—are threatened with exile. Young Elphaba, green and wild and misunderstood, is determined to protect the Animals—even if it means combating the mysterious Wizard, even if it means risking her single chance at romance. Ever wiser in guilt and sorrow, she can find herself grateful when the world declares her a witch. And she can even make herself glad for that young girl from Kansas. Recognized as an iconoclastic tour de force on its initial publication, the novel has inspired the blockbuster musical of the same name—one of the longest-running plays in Broadway history. Popular, indeed. But while the novel’s distant cousins hail from the traditions of magical realism, mythopoeic fantasy, and sprawling nineteenth-century sagas of moral urgency, Maguire’s Wicked is as unique as its green-skinned witch.

The ultimate guide to putting up food. How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable.

Shifting to a strict vegetarian diet can be quite a challenge since your palate hasn't yet gotten used to the unique taste of greens. By keeping a vegetarian journal, you will be constantly reminded of your decision to shift to a healthier lifestyle and your previous struggles and successes will serve as the key to push you forward. You can fill the pages with recipes too!

Embrace off-grid green living with the bestselling classic guide to a more sustainable way of life, now with a brand new foreword from Hugh Fearnley-Whittingstall. John Seymour has inspired thousands to make more responsible, enriching, and eco-friendly choices with his advice on living sustainably. The New Complete Book of Self-Sufficiency offers step-by-step instructions on everything from chopping trees to harnessing solar power; from growing fruit and vegetables, and preserving and pickling your harvest, to baking bread, brewing beer, and making cheese. Seymour shows you how to live off the land, running your own smallholding or homestead, keeping chickens, and raising (and butchering) livestock. In a world of mass production, intensive farming, and food miles, Seymour's words offer an alternative: a celebration of the joy of investing time, labour, and love into the things we need. While we aren't all be able to move to the countryside, we can appreciate the need to eat food that has been grown ethically or create things we can cherish, using skills that have been handed down through generations. With refreshed, retro-style illustrations and a brand-new foreword by Hugh Fearnley-Whittingstall, this new edition of Seymour's classic title is a balm for anyone who has ever sought solace away from the madness of modern life.