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The Omnivore's Dilemma: A Natural History of Four Meals

Michael Pollan

The Omnivore's Dilemma: A Natural History of Four Meals Michael Pollan Amazon Price: $17.79
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Subjects -> Health, Mind & Body -> Nutrition -> General
Subjects -> Health, Mind & Body -> Nutrition -> General AAS

Customer Reviews:
Total reviews: 466 Average rating: 4.5 of 5

Editorial Review:

The bestselling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the twenty-first century

"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't-which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. The Omnivore's Dilemma is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.

Pollan has divided The Omnivore's Dilemma into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal--at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.

We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore's Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?

In Defense of Food: An Eater's Manifesto

Michael Pollan

In Defense of Food: An Eater's Manifesto Michael Pollan Amazon Price: $19.77
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Subjects -> Health, Mind & Body -> Diets & Weight Loss -> Diets -> Weight Loss

Customer Reviews:
Total reviews: 194 Average rating: 4.5 of 5

Just Eat Food. Real Food. 5 out of 5 stars.
1 of 1 people found this review helpful.

"Don't you want any of this good food?", my Great Aunt Margaret beams at me over the buffet aisle. I answer, "If any of it were good, I would want it."

It is the 1970's and a new kind of restaurant came to our rural county: the smorgasbord. Adult eyes widened at the sight of aisles of food, a melange of red, orange, brown and white gooey side dishes punctuated by varieties of tough grisly meat. They wonder that I don't want to load my plate as they do. I equally marveled over their reaction. The food tasted off; powdery when it should be toothsome, salty where it should be savory, and blandly gelatinous when it should be creamy.

Anything Aung Margaret cooked was a hell of a lot better than this and now I know the reason behind what even my uneducated seven year old palate was perceiving. Aunt Margaret's meals were simple, always a meat, potato and vegetable, cooked simply; but the meat was fresh from the butcher's pack, the potatoes from the bag, and the vegetables from our garden in summer, or from the can or freezer in winter. At my uncle's request, Aunt Marg cooked just like his mother did, and his mother was born in the 1890's. Unknowingly we were living Michael Pollan's dictum to only eat food that our great grandmothers would recognize as food.

Throughout the work Pollan explores how our Western understanding of food has been reduced to calories and nutrients, a movement he calls nutritionism. He asserts that Westerners have forsaken and maligned the social, emotional and sensory aspects of eating and asked science to dictate our diets. But science has not been successful at curing our ills and limiting our waistlines through diet due to the inherent reductionism necessary to most scientific research. Also, so much of the processing of food has brought with it ingredients such as high fructose corn syrup and hydrongenated vegetable oils, ingredients that are not doing us any favors.

Pollan cuts through the proliferation of dietary advice based upon managing various nutrient levels, and calls us to a simpler, more enjoyable approach to food: just eating food. Real food. Food that you don't have to add water to and stir. Food that doesn't come in a plastic bubble pack. Food that looks and smells and tastes like what it really it. What could be better?

If you are a bit of a foodie already, you will be nodding your head in agreement all through this this book. If you are tired of trying various dietary regimens to no avail, then this work will set your heart at ease. If you are the impatient sort, skip the chapter on nutritionism's history and delve right into the guidelines in the final chapters. However you use this book, it definitely serves up food for thought. Bon Appetit!




Editorial Review:

What to eat, what not to eat, and how to think about health: a manifesto for our times.

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

On Food and Cooking: The Science and Lore of the Kitchen Harold McGee List Price: $50.00
By: Scribner
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Subjects -> Cooking, Food & Wine -> Gastronomy -> Essays

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Total reviews: 173 Average rating: 5.0 of 5

Editorial Review:

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Root Cellaring: Natural Cold Storage of Fruits and Vegetables

Mike Bubel, Nancy Bubel

Root Cellaring: Natural Cold Storage of Fruits and Vegetables Mike Bubel, Nancy Bubel List Price: $21.95
By: Storey Publishing
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Customer Reviews:
Total reviews: 31 Average rating: 4.5 of 5

root cellaring 5 out of 5 stars.
2 of 2 people found this review helpful.

This is something I have always wanted to do but always living in the city have never done. When we move to Montana I will make my first attempt and this book explains several methods as well as what veggie keep best and how to preserve them. Love it.

Root Cellaring: Natural Cold Storage of Fruits & Vegetables 3 out of 5 stars.
1 of 2 people found this review helpful.

This book has become a useful guide and inspires me to do more with my garden. Previously I'd give away or mulch seasonal crops that were too successful but now I intend to build my own cellar. I was also impressed by the choices of recycled or re-used materials in the construction.

Extremely informative 5 out of 5 stars.
1 of 1 people found this review helpful.

Great reference book even if you live in urban areas and want to preserve your food.

Excellent knowledgebase for raising and keeping veggies! 5 out of 5 stars.
1 of 1 people found this review helpful.

If you have a cellar and have a garden, this book is a great way to enjoy your harvest longer. It offers suggestions on what types of veggies to grow, and how to keep a crop growing longer.

I don't know about you, but my garden takes a lot of work for the short Oregon growing season. I am thankful to have the advice of this book to help me get the most of our gardening efforts!

Editorial Review:

Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.

Alcohol Can Be a Gas!: Fueling an Ethanol Revolution for the 21st Century

David Blume

Alcohol Can Be a Gas!: Fueling an Ethanol Revolution for the 21st Century David Blume Amazon Price: $31.02
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By: International Institute for Ecological Agriculture
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Subjects -> Professional & Technical -> Engineering -> Automotive -> General AAS
Subjects -> Professional & Technical -> Engineering -> Chemical -> General

Customer Reviews:
Total reviews: 21 Average rating: 4.0 of 5

Editorial Review:

Alcohol Can Be a Gas! is the only comprehensive book ever written on alcohol fuel production and use for home and farm. Until now, it has been very difficult for farmers, contractors, alternative energy aficionados, those concerned about Peak Oil, and small-scale entrepreneurs to obtain good, accurate information on producing alcohol, or on converting vehicles to run on alcohol fuel. And with all the conflicting news stories about ethanol, the public finds it difficult to sort fact from fiction. This text, which has been reviewed by scientists around the world, is the definitive reference work on alcohol fuel.

Alcohol Can Be A Gas! contains 640 8-1/2 by 11 pages, with 514 charts, photos, and illustrations to reinforce the information-dense text. The book is geared for the nonscientific reader, but its 473 endnotes provide the technical foundation behind the accessible prose. A 700-word glossary and a 6300-entry index extend the book's usefulness.

This book is the distilled essence of the most pertinent information ever assembled in one place on alcohol fuel, the technology that can help us finally become producers of almost limitless energy, instead of extractors of finite resources. How we produce our energy from here on out will determine how we govern ourselves and how we relate to nature and the environment; it will also create a sea change in where wealth concentrates. It will determine if the future is ruled by a small number of armed dictatorships backed by military and industrial interests (a cabal author David Blume likes to refer to as MegaOilron or the Oilygarchy), or if energy, and therefore power, is held by a diffusion of democratic entities, based on their ingenuity and ability to gather a portion of their daily solar income.

As Blume writes in the Introduction to Alcohol Can Be a Gas!: "Various prospective publishers argued that putting all of this material into one large volume might scare off readers who just want a recipe book of how to make alcohol. They said, 'All this history and politics is fascinating, but aren't you afraid that including it in your how-to book would scare away some buyers?' 'Put it in a separate publication,' their marketing experts said. But in the final analysis, I decided that this book should be a complete tool kit to revolutionize our transportation energy system, combining a broad, sweeping vision with intricate detail.

"I spent four years working on this book with a small team of researchers. I traveled all over the United States in search of the most up-to-date information. In frozen South Dakota, I talked to Orrie Swayze and his farmer and VFW buddies who are taking on the oil companies, and to alcohol combustion engineer and alcohol aviation expert, Jim Behnken. I went to Decatur, Illinois, to see the largest alcohol plant in the U.S., Archer Daniels Midland's 200-million-gallon-per-year plant. My travels also took me to Brazil to document the world's largest alcohol fuel program.

"It took over 25 years to finally get this book to you. It represents the confidence of almost 30 people who collectively loaned more than $250,000 to see this project through. It's the most comprehensive book ever written about alcohol fuel. Its production has been a massive effort that has depended on the cooperation of hundreds of people who contributed both their knowledge and, more importantly, their experiences."

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Peter Reinhart

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Peter Reinhart Amazon Price: $23.10
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Customer Reviews:
Total reviews: 185 Average rating: 5.0 of 5

A classic must have if you want to be a truly great bread baker 5 out of 5 stars.
2 of 3 people found this review helpful.

First off, that scathing one star review..throw it away. The poster sounds like a person who failed baking school and works in a low quality/mass producing corporate bakery.

Now..for a review.

This book is a MUST HAVE for anyone who wishes to learn to make great bread. The author explains the process from start to finish with many great tips he learned from years of professional experience. He will show you the way to create bread so good, you will have people ask you what bakery you got it at.

I will say, however, that if you are looking for a book that is "bread making made easy!!", this is not it. The formulas take some time, attention and effort to accomplish; you have to put your time in. You will also have to learn the basics of bread making science-nothing too heavy but there will be a few concepts you have to learn.

If you like baking, get the book, hop in, and go for it!

Editorial Review:

Cofounder of the legendary Brother Juniper's Bakery in Sonoma, California; author of the landmark books Brother Juniper's Bread Book and Crust & Crumb; and distinguished instructor at the world's largest culinary school; Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. In "The Bread Baker's Apprentice," Peter walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, and old-school New York bagels. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out.

The Self-sufficient Life and How to Live It

John Seymour

The Self-sufficient Life and How to Live It John Seymour Amazon Price: $19.80
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By: DK ADULT
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Subjects -> Home & Garden -> Gardening & Horticulture -> Techniques -> General AAS

Customer Reviews:
Total reviews: 43 Average rating: 4.5 of 5

A perfect source for dreaming of self-sufficiency 5 out of 5 stars.
0 of 0 people found this review helpful.

For those wishing to find an overview of what it means to live a self-sufficient life, look no further than this text. Engagingly written and bursting with relevant information, Seymour's volume covers just about every topic with the fundamental information you need to properly evaluate your current situation and plan for the future. It is sure to be well-worn and dogeared before too long.

Editorial Review:

The Self Sufficient Life and How to Live It is the only book that teaches all the skills needed to live independently in harmony with the land harnessing natural forms of energy, raising crops and keeping livestock, preserving foodstuffs, making beer and wine, basketry, carpentry, weaving, and much more. This new edition includes 150 new full color illustrations and a special section in which John Seymour the father of the back to basics movement explains the philosophy of self-sufficiency and its power to transform lives and create communities. More relevant than ever in our high-tech world, The Self Sufficient Life and How to Live It is the ultimate practical guide for realists and dreamers alike.

American Farmer: The Heart of Our Country

Katrina Fried

American Farmer: The Heart of Our Country Katrina Fried Amazon Price: $31.50
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Subjects -> Arts & Photography -> Photography -> Photo Essays
Subjects -> Arts & Photography -> Photography -> Photographers, A-Z -> General

Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

Editorial Review:

When photographer Paul Mobley set out to capture the soul of America's farming communities, he discovered a culture defined by tradition, integrity, and hard work, and comprised of the most authentic and generous individuals he's ever encountered. Traveling across the country from Tennessee to Montana, Mobley and his camera were welcomed into the homes of over one hundred farming families, who graciously shared their personal histories along with the fruits of their labor. To spend time with them was to turn back the clock--to an era when there were no locks on doors, no urban sprawl, and no virtue more prized than common decency. Children still move across the street and not across the state when they grow up, and parents move back in with their children whern they grow old. Story after story, visit after visit, Mobley slowly came to know the independent farmer's spirit both from behind the lens and over the dinner table.

The result is a stunning series of portraits and direct quotes that collectively chronicle the life of the American farmer. Each image offers an unvarnished and intimate look inside the hardships and joys of a quickly disappearing lifestyle--one that once defined our national identity and now struggles just to keep a foothold. And even as encroaching cities threaten their livelihoods, these men and women continue to find sustenance in the same basic human values they were raised with. American Farmer is an inspirational reminder of what it means to live with simplicity and contentment, in a world that is driven by excess. This vivid portfolio is accompanied by anecdotes and memories in the farmer's own words that are both a testament to their enduring hospitatlity and a moving glimpse into their daily routines and family histories. But what you will read first, and foremost, are their faces. From Bruce Crump, a citrus farmer in Florida; to Patsy Fribley, a stockyard dealer from Montana; to Thurston Wilber, a Maine lobsterman, Mobley's intense and beautiful portraits capture the furrows of fields lining their brows, the crevices of drought creasing the corners of their mouths, and the grains of truth in their squinted eyes.

35 states included: Alabama, Alaska, Arizona, Arkansas, California, Colorado, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Michigan, Mississippi, Missouri, Montana, Nebraska, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Virginia, West Virginia, Wyoming

Fast Food Nation: The Dark Side of the All-American Meal

Eric Schlosser

Fast Food Nation: The Dark Side of the All-American Meal Eric Schlosser List Price: $14.95
By: Harper Perennial
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Customer Reviews:
Total reviews: 1409 Average rating: 4.5 of 5

Disappointing 2 out of 5 stars.
2 of 5 people found this review helpful.

I'm a vegetarian who doesn't eat at fast-food restaurants. I thought this book was going to be an interesting expose of the fast-food industry. Instead, it was a series of meandering stories that weren't all that compelling. I got about halfway through the book and realized there was really no point in finishing it.

I noticed that whenever someone was portayed negatively, the word "Republican" invariably cropped up. When one meatpacking company owner became less sympathetic to workers, Schlosser goes out of his way to let the reader know that he went from being a liberal Democrat to a conservative Republican.

It's this kind of political posturing (Schlosser is obviously a liberal Democrat who can't keep his disdain for Republicans out of his writing), along with the fact that Schlosser just isn't that good of a writer, that helps to sink this book.

I kept wondering when I was going to learn something interesting that wasn't obvious. All I learned was what I already knew. Fast-food is a giant industry that pays teenagers low wages and uses a lot of potatoes from giant agribusiness companies and beef from giant cattle companies. Oh yeah, and they use flavorings from companies in New Jersey.

Stop the presses.

Editorial Review:

Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.

Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. He also uncovers the fast food chains' disturbing efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities.

Home Cheese Making: Recipes for 75 Delicious Cheeses

Ricki Carroll

Home Cheese Making: Recipes for 75 Delicious Cheeses Ricki Carroll Amazon Price: $11.53
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Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian -> General
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Customer Reviews:
Total reviews: 36 Average rating: 4.5 of 5

Editorial Review:

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.


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