The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.

Since Donald Trump’s first day in office, a large and energetic grassroots “Resistance” has taken to the streets to protest his administration’s plans for the United States. Millions marched in pussy hats on the day after the inauguration; outraged citizens flocked to airports to declare that America must be open to immigrants; masses of demonstrators circled the White House to demand action on climate change; and that was only the beginning. Who are the millions of people marching against the Trump administration, how are they connected to the Blue Wave that washed over the U.S. Congress in 2018—and what does it all mean for the future of American democracy? American Resistance traces activists from the streets back to the communities and congressional districts around the country where they live, work, and vote. Using innovative survey data and interviews with key players, Dana R. Fisher analyzes how Resistance groups have channeled outrage into activism, using distributed organizing to make activism possible by anyone from anywhere, whenever and wherever it is needed most. Beginning with the first Women’s March and following the movement through the 2018 midterms, Fisher demonstrates how the energy and enthusiasm of the Resistance paid off in a wave of Democratic victories. She reveals how the Left rebounded from the devastating 2016 election, the lessons for turning grassroots passion into electoral gains, and what comes next. American Resistance explains the organizing that is revitalizing democracy to counter Trump’s presidency.

NEW YORK TIMES BESTSELLER • The beloved food critic and author of Tender at the Bone explores her path to healing through 136 delectable recipes. “No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters A BEST BOOK OF THE YEAR: Los Angeles Times, NPR, Men’s Journal, BookPage, Booklist, Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary: the kitchen. My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. Each dish Reichl prepares for herself—and for her family and friends—represents a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Part cookbook, part memoir, part paean to the household gods, My Kitchen Yearreveals a refreshingly vulnerable side of the world’s most famous food editor as she shares treasured recipes to be returned to again and again and again.

From the experts, the definitive book on home preserving. Bernardin Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Bernardin have written a book destined to become the Bernardin "bible" of home preserving. As nutrition and food quality have become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables. Preserving foods at their freshest point locks in nutrition. The final product is free of chemical additives and preservatives. Store-bought brands cannot match the wonderful flavor of homemade. Only a few hours are needed to put up a batch of jam or relish. Home preserves make a great personal gift any time of year. The 400 innovative and enticing recipes include everything from salsas and savory sauces to pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find such treats as: Mango-Raspberry Jam Crabapple Jelly Green Pepper Jelly Pickled Asparagus Roasted Red Pepper Spread Tomatillo Salsa Brandied Apple Rings Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods, plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Complete Book of Home Preserving a valuable addition to any kitchen library.

“A gutsy success story” (The New York Times Book Review) about one tenacious woman’s journey to escape rural poverty and create a billion-dollar farming business—without ever leaving the land she loves The youngest of her parents’ combined twenty-one children, Sarah Frey grew up on a struggling farm in southern Illinois, often having to grow, catch, or hunt her own dinner alongside her brothers. She spent much of her early childhood dreaming of running away to the big city—or really anywhere with central heating. At fifteen, she moved out of her family home and started her own fresh produce delivery business with nothing more than an old pickup truck. Two years later, when the family farm faced inevitable foreclosure, Frey gave up on her dreams of escape, took over the farm, and created her own produce company. Refusing to play by traditional rules, at seventeen she began talking her way into suit-filled boardrooms, making deals with the nation’s largest retailers. Her early negotiations became so legendary that Harvard Business School published some of her deals as case studies, which have turned out to be favorites among its students. Today, her family-operated company, Frey Farms, has become one of America’s largest fresh produce growers and shippers, with farmland spread across seven states. Thanks to the millions of melons and pumpkins she sells annually, Frey has been dubbed “America’s Pumpkin Queen” by the national press. The Growing Season tells the inspiring story of how a scrappy rural childhood gave Frey the grit and resiliency to take risks that paid off in unexpected ways. Rather than leaving her community, she found adventure and opportunity in one of the most forgotten parts of our country. With fearlessness and creativity, she literally dug her destiny out of the dirt.

"The vivid colors of fresh produce inspire this artistic collection of whole foods recipes from the creator of the acclaimed blog The Year in Food. Photographer and food blogger Kimberley Hasselbrink looks at ingredients differently, regarding them in terms of what colors inspire her: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color has reinvigorated Hasselbrink's relationship with food, and in this collection of recipes, she employs color, flavor, and texture to build gorgeous yet unfussy dishes. From Curried Okra in summer to Jeweled Citrus Bars in winter to Pasta with Nettle Pesto and Blistered Snap Peas in spring, this beautiful celebration of the colors, flavors, and moods of each season create a delicious picture of healthy eating"--

This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (The Washington Post). Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for using more and wasting less in your kitchen. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including twenty “use-it-up” recipes and a substantial directory of common foods.

An Inconvenient Truth with recipes: a fresh, beautifully designed cookbook with valuable resources for environmentally friendly, healthy, plant-based dishes.

Seventeen-year-old Lady Alexandra Stafford doesn't fit into the world of Regency London. Somehow between ball gown fittings, dances, and dinner parties, Alex and her friends manage to get entangled in her biggest scrape yet.

BONUS: This edition contains an excerpt from Dean Koontz's The City. With each of his #1 New York Times bestsellers, Dean Koontz has displayed an unparalleled ability to entertain and enlighten readers with novels that capture the essence of our times even as they bring us to the edge of our seats. Now he delivers a heart-gripping tour de force he’s been waiting years to write, at once a love story, a thrilling adventure, and a masterwork of suspense that redefines the boundaries of primal fear—and of enduring devotion. Amy Redwing has dedicated her life to the southern California organization she founded to rescue abandoned and endangered golden retrievers. Among dog lovers, she’s a legend for the risks she’ll take to save an animal from abuse. Among her friends, Amy’s heedless devotion is often cause for concern. To widower Brian McCarthy, whose commitment she can’t allow herself to return, Amy’s behavior is far more puzzling and hides a shattering secret. No one is surprised when Amy risks her life to save Nickie, nor when she takes the female golden into her home. The bond between Amy and Nickie is immediate and uncanny. Even her two other goldens, Fred and Ethel, recognize Nickie as special, a natural alpha. But the instant joy Nickie brings is shadowed by a series of eerie incidents. An ominous stranger. A mysterious home invasion. And the unmistakable sense that someone is watching Amy’ s every move and that, whoever it is, he’s not alone. Someone has come back to turn Amy into the desperate, hunted creature she’s always been there to save. But now there’s no one to save Amy and those she loves. From its breathtaking opening scene to its shocking climax, The Darkest Evening of the Year is Dean Koontz at his finest, a transcendent thriller certain to have readers turning pages until dawn.