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The rise of the slow food movement and the return to home gardens mean cooks are donning gardening gloves as often as oven mitts. Modern cooking is heading back to its roots, with home cooks embracing local ingredients and down-to-earth recipes. With more and more of us discovering the delight of preparing and eating freshly harvested food, Vegetables for the Gourmet Gardener is the indispensable guide to what to grow, cook, and eat.

A feast for the eyes and the table, this user-friendly resource traverses the realms of both the garden and the kitchen, addressing the cultivation, storage, and preparation of nearly seventy useful vegetables. Practical growing tips, fascinating histories, nutritional information, and classic recipes appear alongside botanical illustrations drawn from the Royal Horticultural Society’s cherished collection. With both familiar varieties and novel options, Vegetables for the Gourmet Gardener will inspire you to create a world of new shapes, colors, and tastes.

There’s a reason we pay top dollar for champagne and that bottles of wine from prestige vineyards cost as much as a car: a place’s distinct geographical attributes, known as terroir to wine buffs, determine the unique profile of a wine—and some rarer locales produce wines that are particularly coveted. In Volcanoes and Wine, geologist Charles Frankel introduces us to the volcanoes that are among the most dramatic and ideal landscapes for wine making.
            Traveling across regions wellknown to wine lovers like Sicily, Oregon, and California, as well as the less familiar places, such as the Canary Islands, Frankel gives an in-depth account of famous volcanoes and the wines that spring from their idiosyncratic soils. From Santorini’s vineyards of rocky pumice dating back to a four-thousand-year-old eruption to grapes growing in craters dug in the earth of the Canary Islands, from Vesuvius’s famous Lacryma Christi to the ambitious new generation of wine growers reviving the traditional grapes of Mount Etna, Frankel takes us across the stunning and dangerous world of volcanic wines. He details each volcano’s most famous eruptions, the grapes that grow in its soils, and the people who make their homes on its slopes, adapting to an ever-menacing landscape. In addition to introducing the history and geology of these volcanoes, Frankel's book serves as a travel guide, offering a host of tips ranging from prominent vineyards to visit to scenic hikes in each location.
            This illuminating guide will be indispensable for wine lovers looking to learn more about volcanic terroirs, as well as anyone curious about how cultural heritage can survive and thrive in the shadow of geological danger.

Could cow horns, vortexes, and the words of a prophet named Rudolf Steiner hold the key to producing the most alluring wines in the world—and to saving the planet?

In Voodoo Vintners, wine writer Katherine Cole reveals the mysteries of biodynamic winegrowing, tracing its practice from Paleolithic times to the finest domaines in Burgundy today. At the epicenter of the American biodynamic revolution are the Oregon winemakers who believe that this spiritual style of farming results in the truest translations of terroir and the purest pinot noirs possible.

Cole introduces these “voodoo vintners,” examining their motivations and rationalizations and explaining why the need to farm biodynamically courses through their blood. Her engaging narrative answers the call of oenophiles everywhere for more information about this “beyond organic” style of winemaking.