The Big Book of Preserving the Harvest, by Carol W. Costenbader. Brings food preservation into the new millennium with new techniques for canning, drying, freezing, juicing, pickling, and storing fresh, in-season foods. 352 pages. Paperback. ISBN 0-88266-978-8.
Glorious Garlic: A Cookbook, by Charlene A. Braida. Drawing from her Italian cooking heritage, the author offers 130 mouth-watering recipes plus garlic history, nutritional information, and gardening and storage tips. Recipes include ratatouille fromage, squash-flower fritters, chicken cacciatora, venison stew, and more. 192 pages. Paperback. ISBN 0-88266-413-1.
The Herbal Palate Cookbook, by Maggie Oster and Sal Gilbertie. Two of the best-known names in the herbal field teamed up to create this collection of 150 simple yet elegant recipes that feature fresh herbs as their central ingredient. An herb identification section contains color photographs and instructions for growing herbs in containers. 176 pages. Paperback. ISBN 1-58017-025-0.
The Herb Gardener: A Guide for All Seasons, by Susan McClure. This popular title provides complete instructions for growing and using herbs in the home and garden. Full-color photographs throughout. 240 pages. Paperback. ISBN 0-88266-873-0.
The Vegetable Gardener’s Bible: Discover Ed’s High-Yield Organic System for Growing Your Best Garden Ever!, by Edward C. Smith. By integrating wide rows, organic methods, raised beds, and deep soil, Smith reinvents vegetable gardening, making it possible for everyone to have the best, most successful garden ever. Following this complete system, you will cultivate deep, powerful soil that nourishes plants and discourages pests and disease. The result is fewer weeds, healthier plants, and lots of great-tasting vegetables. 320 pages. Hardcover, ISBN 1-58017-213-X. Paperback, ISBN 1-58017-212-1.