Celebrating 15 years BESTSELLING BACKLIST FROM CHELSEA GREENfootprintbooks.com.au/footprint-downloads/... · The Small-Scale Poultry Flock: An All-Natural Approach to Raising Chickens

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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best CheesesDAVID ASHERIn The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

Pbk | 320pp | 9781603585781 | 2015 Chelsea Green Publishing | A$56.95 | NZ$69 254x203mm | USA

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the WorldSANDOR KATZ Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

Hbk | 528pp | 9781603582865 | 2012 Chelsea Green Publishing | A$70 | NZ$82 241x178mm | USA

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture FoodsSANDOR KATZMost people consume fermented foods and drinks every day. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes—some familiar, others exotic—that are easy to make at home. The book covers vegetable ferments, dairy ferments and basic cheesemaking; sourdough bread-making; other grain fermentations; extremely simple wine- and beer-making techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Pbk | 187pp | 9781931498234 | 2003 Chelsea Green Publishing | A$39.95 | NZ$46.95 254x178mm | USA

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and BeersJEREME ZIMMERMANIn Make Mead Like a Viking Jereme Zimmerman demonstrates how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.


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Celebrating 15 years


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footprint books Celebrating 15 years

JULY | 2016

The New Cider Maker’s Handbook: A Comprehensive Guide for Craft ProducersCLAUDE JOLICOEURTo make the very best cider—whether for yourself, your family, and friends or for market—you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders. This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers.


Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market ProducersGIANACLIS CALDWELLThis comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Pbk | 368pp | 9781603583329 | 2012 Chelsea Green Publishing | A$66 | NZ$77 254x203mm | USA

Top-Bar Beekeeping: Organic Practices for Honeybee HealthLES CROWDER AND HEATHER HARRELLMore and more organically minded beekeepers are now using top-bar hives, in which the shape of the interior resembles a hollow log. Long lasting and completely biodegradable, a topbar hive made of untreated wood allows bees to build comb naturally rather than simply filling prefabricated foundation frames in a typical box hive with added supers. Top-bar hives yield slightly less honey but produce more beeswax than a typical Langstroth box hive. Regular hive inspection and the removal of old combs helps to keep bees healthier and naturally disease-free. Top-Bar Beekeeping provides complete information on hive management and other aspects of using these innovative hives. All home and hobbyist beekeepers who have the time and interest in keeping bees intensively should consider the natural, low-stress methods outlined in this book.


The Small-Scale Poultry Flock: An All-Natural Approach to Raising Chickens and Other Fowl for Home and Market GrowersHARVEY USSERYThe Small-Scale Poultry Flock offers a practical and integrative model for working with chickens and other domestic fowl, based entirely on natural systems. Readers will find information on growing (and sourcing) feed on a small scale, brooding (and breeding) at home, and using poultry as insect and weed managers in the garden and orchard. Ussery’s model presents an entirely sustainable system that can be adapted and utilized in a variety of scales. The book takes an entirely whole-systems approach to raising poultry and discusses producing homegrown feed and breeding in great detail. It also provides one of the best step-by-step poultry butchering guides available, complete with extensive illustrative photos.


The Holistic Orchard: Tree Fruits and Berries the Biological WayMICHAEL PHILLIPSThe Holistic Orchard demystifies the basic skills everybody should know about the inner-workings of the orchard ecosystem, as well as orchard design, soil biology, and organic health management. Detailed insights on grafting, planting, pruning, and choosing the right varieties for your climate are also included, along with a step-by-step instructional calendar to guide growers through the entire orchard year. The extensive profiles of pome fruits (apples, pears, asian pears, quinces), stone fruits (cherries, peaches, nectarines, apricots, plums), and berries (raspberries, blackberries, blueberries, gooseberries, currants, and elderberries) will quickly have you savoring the prospects.


Organic Mushroom Farming and Mycoremediation: Simple to Advanced and Experimental Techniques for Indoor and Outdoor CultivationTRADD COTTERIn Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life. The book first guides readers through an in-depth exploration of indoor and outdoor cultivation. Covered skills range from integrating wood-chip beds spawned with king stropharia into your garden and building a “trenched raft” of hardwood logs plugged with shiitake spawn to producing oysters indoors on spent coffee grounds in a 4×4 space or on pasteurized sawdust in vertical plastic columns.


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Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 daysPETER BURKEYear-Round Indoor Salad Gardening offers good news: with nothing more than a cupboard and a windowsill, you can grow all the fresh salad greens you need for the winter months (or throughout the entire year) with no lights, no pumps, and no greenhouse. The secret: start them in the dark. Growing “Soil Sprouts”—Burke’s own descriptive term for sprouted seeds grown in soil as opposed to in jars—employs a method that encourages a long stem without expansive roots, and provides delicious salad greens in just seven to ten days, way earlier than any other method, with much less work. Indeed, of all the ways to grow immature greens, this is the easiest and most productive technique.


The Permaculture City: Regenerative Design for Urban, Suburban, and Town ResilienceTOBY HEMENWAYPermaculture offers positive solutions for many of the environmental and social challenges confronting us. And nowhere are those remedies more needed and desired than in our cities. The Permaculture City provides a new way of thinking about urban living, with practical examples for creating abundant food, energy security, close-knit communities, local and meaningful livelihoods, and sustainable policies in our cities and towns. The same nature-based approach that works so beautifully for growing food—connecting the pieces of the landscape together in harmonious ways—applies perfectly to many of our other needs. Toby Hemenway, one of the leading practitioners and teachers of permaculture design, illuminates a new way forward through examples of edge-pushing innovations, along with a deeply holistic conceptual framework for our cities, towns, and suburbs.


Gaia’s Garden: A Guide to Home-Scale Permaculture 2edTOBY HEMENWAYMany people mistakenly think that ecological gardening—which involves growing a wide range of edible and other useful plants—can take place only on a large, multiacre scale. As Hemenway demonstrates, it’s fun and easy to create a “backyard ecosystem” by assembling communities of plants that can work cooperatively and perform a variety of functions. This revised and updated edition features a new chapter on urban permaculture, designed especially for people in cities and suburbs who have very limited growing space. Whatever size yard or garden you have to work with, you can apply basic permaculture principles to make it more diverse, more natural, more productive, and more beautiful. Best of all, once it’s established, an ecological garden will reduce or eliminate most of the backbreaking work that’s needed to maintain the typical lawn and garden.


Edible Landscaping with a Permaculture Twist: How to Have Your Yard and Eat It TooMICHAEL JUDDEdible Landscaping with a Permaculture Twist is a how-to manual for the budding gardener and experienced green thumb alike, full of creative and easy-to-follow designs that guide you to having your yard and eating it, too. With the help of more than 200 beautiful color photos and drawings, permaculture designer and avid grower Michael Judd takes the reader on a step-by-step process to transform a sea of grass into a flourishing edible landscape that pleases the eye as well as the taste buds. Though geared toward suburban gardeners starting from scratch, the book’s designs can be easily grafted to the micro-habits of the urban landscape, scaled up to the acreage of homesteads, or adapted to already flourishing landscapes.

Pbk | 144pp | 9780615873794 | 2013 Ecologia | A$38.95 | NZ$44.95 235x203mm | USA

The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS DietHILARY BOYNTON AND MARY BRACKETTWith more than two hundred straightforward, nutrient-dense, and appealing recipes, The Heal Your Gut Cookbook was created by GAPS Diet experts Hilary Boynton and Mary G. Brackett to help heal your gut and to manage the illnesses that stem from it. Developed by pioneering British MD Dr. Natasha Campbell-McBride, who provides the book’s Foreword, Gut and Psychology Syndrome (GAPS) refers to disorders, including ADD/ADHD, autism, addictions, depression, and obsessive-compulsive disorder, stemming from or exacerbated by leaky gut and dysbiosis. GAPS also refers to chronic gut-related physical conditions, including celiac disease, rheumatoid arthritis, diabetes type one, and Crohn’s disease, as well as asthma, eczema, allergies, thyroid disorders, and more. The GAPS Diet is an evolution of the Specific Carbohydrate Diet.


From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with FireRICHARD MISCOVICHIn the past twenty years, interest in wood-fired ovens has increased dramatically, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. Appendices include oven-design recommendations, a sample oven temperature log, Richard’s baker’s percentages, proper care of a sourdough starter, and more.


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The Lean Farm: How to Minimize Waste, Increase Efficiency, and Maximize Value and Profits with Less WorkBEN HARTMANLean principles grew out of the Japanese automotive industry, but they are now being followed on progressive farms around the world. By explaining the lean system for identifying and eliminating waste and introducing efficiency in every aspect of the farm operation, The Lean Farm makes the case that small-scale farming can be an attractive career option for young people who are interested in growing food for their community. Working smarter, not harder, also prevents the kind of burnout that start-up farmers often encounter in the face of long, hard, backbreaking labor.


The Organic Medicinal Herb Farmer: The Ultimate Guide to Producing High-Quality Herbs on a Market ScaleJEFF CARPENTER AND MELANIE CARPENTERBoth a business guide and a farming manual, The Organic Medicinal Herb Farmer will teach readers how to successfully grow and market organic medicinal Western herbs. Whether you’re trying to farm medicinal plants, culinary herbs, or at-risk native herbs exclusively or simply add herbal crops to what you’re already growing, successful small-scale herb farmers Jeff and Melanie Carpenter will guide you through the entire process—from cultivation to creating value-added products. The authors also provide fifty detailed plant profiles, going deeper into the herbs every farmer should consider growing. In an easy-to-understand, practical, and comprehensive manner, readers will learn how to focus on quality over quantity, and keep costs down by innovating with existing equipment, rather than expensive technology.


The Lost Language of Plants: The Ecological Importance of Plant Medicine to Life on EarthSTEPHEN BUHNERThis could be the most important book you will read this year. Around the office at Chelsea Green it is referred to as the “pharmaceutical Silent Spring.” Well-known author, teacher, lecturer, and herbalist Stephen Harrod Buhner has produced a book that is certain to generate controversy. The book will affect readers on rational and emotional planes. It is grounded in both a New Age spiritual sensibility and hard science. While some of the author’s claims may strike traditional thinkers as outlandish, Buhner presents his arguments with such authority and documentation that the scientific underpinnings, however unconventional, are completely credible. This book is essential reading for anyone concerned about the state of the environment, the state of health care, and our cultural sanity.


Cows Save the Planet: And Other Improbable Ways of Restoring Soil to Heal the EarthJUDITH SCHWARTZIn Cows Save the Planet, journalist Judith D. Schwartz looks at soil as a crucible for our many overlapping environmental, economic, and social crises. Schwartz reveals that for many of these problems—climate change, desertification, biodiversity loss, droughts, floods, wildfires, rural poverty, malnutrition, and obesity—there are positive, alternative scenarios to the degradation and devastation we face. In each case, our ability to turn these crises into opportunities depends on how we treat the soil. Drawing on the work of thinkers and doers, renegade scientists and institutional whistleblowers from around the world, Schwartz challenges much of the conventional thinking about global warming and other problems. Cows Save the Planet is at once a primer on soil’s pivotal role in our ecology and economy, a call to action, and an antidote to the despair that environmental news so often leaves us with.


What We Think About When We Try Not To Think About Global Warming: Toward a New Psychology of Climate ActionPER STOKNESThe more facts that pile up about global warming, the greater the resistance to them grows, making it harder to enact measures to reduce greenhouse gas emissions and prepare communities for the inevitable change ahead. It is a catch-22 that starts, says psychologist and economist Per Espen Stoknes, from an inadequate understanding of the way most humans think, act, and live in the world around them. Stoknes not only masterfully identifies the five main psychological barriers to climate action, but addresses them with five strategies for how to talk about global warming in a way that creates action and solutions, not further inaction and despair.

Pbk | 320pp | 9781603585835 | 2016.05 Chelsea Green Publishing | A$43.95 | NZ$51.95 229x152mm | USA

Two Percent Solutions for the Planet: 50 Low-Cost, Low- Tech, Nature-Based Practices for Combatting Hunger, Drought, and Climate ChangeCOURTNEY WHITEThis book profiles fifty innovative practices that soak up carbon dioxide in soils, reduce energy use, sustainably intensify food production, and increase water quality. White expands what he calls the “regenerative toolbox” to include holistic grazing, edible forests, biochar, weed-eating livestock, food co-ops, keyline plowing, restoration agriculture, bioenergy, aquaponics, animal power, Farm Hack, bees, bears, wildlife corridors, rainwater harvesting, native seeds, and various other projects from across the United States, as well as in Canada, Europe, and Australia. These short, engaging success stories will help readers connect the dots between diverse, exciting, and pragmatic practices, and inspire them to dig deeper into each individual story and concept, energized by the news that solutions do exist.


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Celebrating 15 years BESTSELLING BACKLIST FROM CHELSEA GREENfootprintbooks.com.au/footprint-downloads/... · The Small-Scale Poultry Flock: An All-Natural Approach to Raising Chickens