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Farm to Table

Readers' Cafe

The Backyard Homestead Book of Kitchen Know-How Field-to-Table Cooking Skills
Blessing the Hands That Feed Us What Eating Closer to Home Can Teach Us About Food, Community, and Our Place on Earth
A Bone to Pick The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more
Cooked A Natural History of Transformation
Devoured From Chicken Wings to Kale Smoothies--How What We Eat Defines Who We Are
The Dirt Cure Growing Healthy Kids with Food Straight from Soil
Food Is the Solution What to Eat to Save the World--80+ Recipes for a Greener Planet and a Healthier You
Fresh from the Farm A Year of Recipes and Stories
Gaining Ground A Story Of Farmers' Markets, Local Food, And Saving The Family Farm
Hippie Food How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
The Moosewood Restaurant Table 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America
The New Wildcrafted Cuisine Exploring the Exotic Gastronomy of Local Terroir
Tasting Colorado Favorite Recipes from the Centennial State
Tasty The Art and Science of What We Eat
The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills / Andrea Chesman

Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You'll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.

Blessing the Hands That Feed Us: What Eating Closer to Home Can Teach Us About Food, Community, and Our Place on Earth / Vicki Robin

The bestselling coauthor of Your Money or Your Life chronicles her quest to eat food produced within 10 miles of her homeTaking the locavore movement to heart, bestselling author and social innovator Vicki Robin pledged for one month to eat only food sourced within a 10-mile radius of her home on Whidbey Island in Puget Sound, Washington. Her sustainable diet not only brings to light society's unhealthy dependency on mass-produced, prepackaged foods but also helps her reconnect with her body and her environment.Like Barbara Kingsolver's Animal, Vegetable, Miracle and the bestselling books of Michael Pollan, Blessing the Hands That Feed Us is part personal narrative and part global manifesto. By challenging herself to eat and buy local, Robin exposes the cause and effect of the food business, from the processed goods laden with sugar, fat, and preservatives to the trucks burning through fuel to bring them to a shelf near you.

A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more / Mark Bittman

Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how the food we eat is produced, distributed, and cooked, and shines a bright light on the profound impact that diet - both good and bad - can have on our health and that of the planet. In A Bone to Pick, Mark's most memorable and thought-provoking columns are compiled into a single volume for the first time. As abundant and safe as the American food supply appears to be, the state of our health reveals the presence of staggering deficiencies in both the system that produces food and the forces that regulate it.

Cooked: A Natural History of Transformation / Michael Pollan

"Important, possibly life-altering, reading for every living, breathing human being." --Boston GlobeIn Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all.

Devoured: From Chicken Wings to Kale Smoothies--How What We Eat Defines Who We Are / Sophie Egan

A provocative look at how and what Americans eat and why - a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.

Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.

Egan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of "perks" like free meals for employees; from the American obsession with "having it our way" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture - artisan and organic and what exactly "natural" means - to low culture - the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine - like the nation itself - has been shaped by diverse influences from across the globe.

Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

The Dirt Cure: Growing Healthy Kids with Food Straight from Soil / Maya Shetreat-Klein MD

In the tradition of Michael Pollan, Mark Hyman, and Andrew Weil, pioneering integrative pediatric neurologist Maya Shetreat-Klein, MD, reveals the shocking contents of children's food, how it's seriously harming their bodies and brains, and what we can do about it. And she presents the first nutritional plan for getting and keeping children healthy - a plan that any family can follow.New alarming studies show the dramatic rise of chronic disease in children - from allergies and ADHD to mental illnesses and obesity. A traditionally trained pediatric neurologist and a parent herself, Dr. Maya encountered the limits of conventional medicine when her son suffered a severe episode of asthma on his first birthday and began a backward slide in his development.

Food Is the Solution: What to Eat to Save the World--80+ Recipes for a Greener Planet and a Healthier You / MATTHEW PRESCOTT

An Inconvenient Truth meets Thug Kitchen in this fresh, lavishly-designed cookbook featuring resources and recipes for healthy, Earth-friendly dishes. This gorgeous collection proves we can each help solve the world's major environmental problems simply by incorporat

Fresh from the Farm: A Year of Recipes and Stories / Susie Middleton

Written by the ?Queen of Fresh? Susie Middleton, Fresh from the Farm goes beyond traditional ?fresh? cookbooks by sharing the engaging story of one woman?s quest for a simpler life. Susie gave up her high-powered corporate job, bought a farm on a rural island, and started planting and growing vegetables and fruit in the hopes of finding a more satisfying life. And did she ever! This inspirational, memoir-type cookbook features 125 seasonal recipes that highlight Susie?s homegrown produce. Although the recipes aren?t all vegetarian, they are healthful, simple, and, of course, delicious. Fresh from the Farm chronicles how growing and harvesting fruits and vegetables, and honoring them in the kitchen each day, continue to shape Susie?s life.

Gaining Ground: A Story Of Farmers' Markets, Local Food, And Saving The Family Farm / Forrest Pritchard

One fateful day in 1996, after discovering that five freight cars worth of glittering corn have reaped a tiny profit, Forrest Pritchard vows to save his familys farm. What ensues--through hilarious encounters with all manner of livestock and colorful local characters--is a crash course in sustainable agriculture. Pritchards biggest ally is his renegade father, who initially questions his sons career choice and rejects organic foods for sugary mainstream fare. But just when the farm starts to turn heads at local farmers markets, his fathers health takes a turn for the worse. With poetry and humor, this inspiring memoir tugs on the heartstrings and feeds the soul long after the last page is turned.

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat / Jonathan Kauffman

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers' brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today's quotidian whole-foods staples - including sprouts, tofu, yogurt, brown rice, and whole-grain bread - were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food's journey from niche oddity to a cuisine that hit every corner of this country.

The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America / MOOSEWOOD COLLECTIVE.

"It's Moosewood's world. We're just eating in it." -- Christine Muhlke, The New York Times

The creators of America's beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-

The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir / Pascal Baudar

This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author's own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar's deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens.

Tasting Colorado: Favorite Recipes from the Centennial State / Michele Morris

Tasting Colorado: Favorite Recipes from the Centennial State showcases the dazzling variety of Colorado's cuisine, from classic Western fare to innovative fusions of global flavors. Mouthwatering photographs bring to life 120 recipes both simple and sumptuous from Colorado'

Tasty: The Art and Science of What We Eat / John McQuaid

A fascinating and deeply researched investigation into the mysteries of flavor - from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution.Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it's really the most complex and subtle. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras, but the mysterious interplay of body and brain. With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades.

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Poudre River Public Library District, 301 E. Olive Street, Fort Collins, CO 80524, (970) 221-6740
Including the collection of Front Range Community College, Larimer Campus