Down-to-earth recipes for a resourceful, tox-free, and waste-free home life. Home by Natural Harry is a compendium of DIY recipes, tips, tricks, and hacks for a calm, resourceful, and tox-free existence. It is a modern reference for anyone who wants to ditch their joyless supermarket habit, reduce plastic waste, and save money and the world. Home by Natural Harry considers every room of the house (stain remover for the laundry, shower cleaner in the bathroom, dish liquid in the kitchen) and presents alternatives to shop-bought cleaning products, as well as a comprehensive chapter on body care (from toothpaste to shampoo to foaming hand wash). Readers will also be treated to a handful of recipes for Harriet's favorite money-saving kitchen staples including oaty seed loaf, coconut yoghurt, and pickled veg. Home by Natural Harry celebrates a slower, more frugal and thoughtful life--the joys of which people the world over are learning to respect and embrace.

From nourishing brekkies, salads and bowls to wholesome main dishes and divine desserts, Whole contains more than one hundred plant-based wholefood recipes for friends and family, striking the perfect balance between whole, simple, satisfying and tasty. It captures the distinct and covetable vibe of author Harriet Birrell's beachside lifestyle, one where her priorities are good food, wellness, surfing and family. Harriet’s philosophy is all about celebrating and enjoying the abundance of wholefood available and preparing it in a way that is easy and tasty. Refined white sugar is replaced with whole vitamin- and mineral-rich ingredients such as mejdool dates, banana and maple syrup. Refined flours are replaced with minimally processed whole grains. Only a few recipes contain gluten and these are accompanied by gluten-free alternatives in the notes.

Natural Harry is a recipe book full of creative, simple and life-affirming plant-based recipes coupled with tips on shopping, planting and self-care. With a focus on nutrition and quality ingredients, Natural Harry offers up more than 70 organic recipes and a new way to think about food. What started as a beach-side van serving smoothies and raw desserts has grown into this book, which also includes breakfasts, mains, desserts and even recipes for the body and home - all free from meat, gluten, dairy and refined sugar.

Harry is a baby so hungry that he eats all the food in his house, then goes outside to find more.

“A groundbreaking work about race and the American landscape, and a deep meditation on nature…wise and beautiful.”—Helen Macdonald, author of H is for Hawk A Foreword Reviews Best Book of the Year and Nautilus Silver Award Winner In me, there is the red of miry clay, the brown of spring floods, the gold of ripening tobacco. All of these hues are me; I am, in the deepest sense, colored. Dating back to slavery, Edgefield County, South Carolina—a place “easy to pass by on the way somewhere else”—has been home to generations of Lanhams. In The Home Place, readers meet these extraordinary people, including Drew himself, who over the course of the 1970s falls in love with the natural world around him. As his passion takes flight, however, he begins to ask what it means to be “the rare bird, the oddity.” By turns angry, funny, elegiac, and heartbreaking, The Home Place is a meditation on nature and belonging by an ornithologist and professor of ecology, at once a deeply moving memoir and riveting exploration of the contradictions of black identity in the rural South—and in America today. “When you’re done with The Home Place, it won’t be done with you. Its wonders will linger like everything luminous.”—Star Tribune “A lyrical story about the power of the wild…synthesizes his own family history, geography, nature, and race into a compelling argument for conservation and resilience.”—National Geographic

Despicable Me meets Diary of a Wimpy Kid in this hilarious illustrated middle grade adventure that follows a hapless warlock-in-training as he struggles to live up to his great and terrible destiny. Meet Wick. He's the son of the Dark Lord, heir to the throne of black and broken glass, and next in line to be the leader of the Grim World. Too bad he's stuck in Remedial Spell Casting (he can barely even cast the fart-revealer spell), he's allergic to fire and brimstone, and the bullies at school insist on calling him Dork Lord. Full of humor, hijinks, and lively illustrations, Confessions of a Dork Lord follows Wick through the pages of his journal as he comes up with a genius plan to defeat his foes, achieve greatness . . . and survive Middle Ages School. "I loved every page, and your kid will too!" --Melissa de la Cruz, bestselling author of the Descendants series "It's not easy being bad. But this book will give you a head start." --Pseudonymous Bosch, bestselling author of the Secret series "Hilarious! Not to be missed!" --Eoin Colfer, bestselling author of the Artemis Fowl series

#1 NEW YORK TIMES BESTSELLER! Bake your way through Hogwarts School of Witchcraft and Wizardry! Inspired by the films, this is the ONE and ONLY official Harry Potter cookbook! Packed with over 40 recipes and gorgeous, eye-catching photography, this baking cookbook is a must-have for every Harry Potter fan. Delight in 43 tasty recipes inspired by the Harry Potter films! From Pumpkin Patch Pies to Owl Muffins, Luna's Spectrespecs Cookies to Hogwarts Gingerbread, The Official Harry Potter Baking Cookbook is packed with mouthwatering recipes that will, dare we say, ... ensnare the senses. Host a Great Hall-inspired feast for your friends or delight in a portion for one. Includes recipes for all kinds of delicious baked goods, as well as nutritional and dietary information. This baking cookbook is great for everyone and includes gluten-free, vegetarian, and vegan recipes as well!

A true epic: a love story that spans sixty years, generations’ worth of feuds, and secrets withheld and revealed. One day, elderly, demented Harry Eide steps out of his sickbed and disappears into the brutal, unforgiving Minnesota wilderness that surrounds his hometown of Gunflint. It's not the first time Harry has vanished. Thirty-odd years earlier, in 1963, he'd fled his marriage with his eighteen-year-old-son Gustav in tow. He'd promised Gustav a rambunctious adventure, two men taking on the woods in winter. With Harry gone for the second (and last) time, unable to survive the woods he'd once braved, his son Gus, now grown, sets out to relate the story of their first disappearance--bears and ice floes and all--to Berit Lovig, an old woman who shares a special, if turbulent, bond with Harry. Wintering is a thrilling adventure story wrapped in the deep, dark history of a rural town.

Fridays From the Garden is a collection of recipes and stories from a year in a verdant Los Angeles garden. But it's more than that, too. Tracing the trajectory of Flamingo Estate, this cookbook is the story of a house that became a brand, and a brand that became a rallying cry for regenerative farming and Pleasure from the Garden.Spurred from a simple desire to support struggling farmers during the pandemic, founder Richard Christiansen turned his bookstore into a CSA box operation, which quickly grew into a weekly Friday ritual for the greater Los Angeles community - a chance to connect with the marvels of the natural world in the midst of a global pandemic.Each Friday, this box would feature beautiful, delicious produce, recipes inspired by the week's harvest, and a personal note from Richard, urging subscribers to cook a meal for someone they love. This cookbook is a collection of over 150 of those stories and recipes -a monument to the pleasures of the Flamingo Estate garden, the people that keep it buzzing, and the ways in which Mother Nature takes care of us when we take care of her.With stories by Richard Christiansen, a foreword by Martha Stewart and recipes from Chefs Ella Murphy, Jo Kim & more. Featuring the photography of Drew Escriva, Pia Riverola, Christian Högstedt, François Halard, Larkin Donley, Andrea D'Agosto, Adrian Gaut and John Von Palmer.

One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.