Foraging is a huge part of self-sufficient living. To make it a rewarding pursuit, you need to equip yourself with the right skills. That’s why a thoroughly researched guide like this becomes invaluable. You’ll need it if you’re hesitant to forage due to lack of comprehensive information.

Are you tired of eating the same old fruits and vegetables from the supermarket? Do you crave a deeper connection with nature and the bounty it provides? If so, Wild Edible Plants of the Mid-Atlantic is the book for you.

Don’t miss your opportunity to become happier and healthier as you learn from nature, connect with other people, get back to your roots, become more self-sufficient, and stop worrying about running out of food. Once you set out on this path, you will never look back.

Originally published in 1972, Richard Mabey’s classic foraging guide has never been out of print since. Food for Free is a complete guide to help you safely identify edible species that grow around us, together with detailed field identification notes and recipes. In this stunning 50th anniversary edition, Richard Mabey’s updated text is accompanied by a wealth of practical information on identifying, collecting, cooking and preparing, as well as history and folklore.

What would you do in a worldwide food shortage? Do you want to learn how to source organic-free food whilst enjoying time with friends and family? If you want to learn the number one most underrated survival skill, then keep listening….

When we think of fungi, we likely think of mushrooms. But mushrooms are only fruiting bodies, analogous to apples on a tree. Most fungi live out of sight, yet make up a massively diverse kingdom of organisms that supports and sustains nearly all living systems. Fungi provide a key to understanding the planet on which we live, and the ways we think, feel, and behave.

Whether you're a novice or a seasoned gardener, there’s something to help you build a strong sustainable fruit garden from dirt to harvest.

Do you want to learn how to grow your own potatoes? Do you want fresh new potatoes on hand throughout the summer and a sack of spuds in storage for the winter months? This audiobook will talk you through all you need to know, starting with where potatoes came from, how to grow them, right through to how best to store them.

Become a gardening master and grow over 30 kinds of popular fruits and veggies for complete self-sufficiency. Here’s how. Raised bed gardening is the perfect choice for a small backyard and even for indoor food production. Maintenance is a breeze, and you’ll get optimal yields simply by following some of the best practices. You’ve probably experimented with gardening in the past, and your appetite for fresh, crunchy, and organic home produce has grown (literally and figuratively!). It’s now time to take your gardening efforts to the next level.

Do you ever look at a plant out in the wild and wonder if it is safe to eat? Would you like to do anything other than trawl the mall once again this weekend? Maybe it’s time to learn a new skill–one that is not only interesting and useful but also immensely satisfying. Foraging meets a deep-seated need that we all have to hunt, explore, and gather.

When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Animal, Vegetable, Miracle follows the family through the first year of their experiment.

No matter where you live in the state, you can transform a patch of grass or woods into a magical edible Eden in just a few years. Discover the permaculture breakthrough that may one day feed the world. Learn how to build soil, get plants for free, and grow more food with less work in this book with expert Florida gardener David The Good.

Are you tired of failing at your Florida gardening? Are stink bugs puncturing your tomatoes and nematodes gnawing your eggplants? Is the sand eating your compost like an RV swallows gas? Fear not! You can grow buckets upon buckets of food in Florida - and this book gives you the secrets to pulling it off year after year. Lots more food - for a lot less work!

Did you know that you could grow up to 10,000 pounds of food on a small quarter-acre lot? Now pause and think for a moment. You're spending at least 10 percent of your monthly income on food that you can actually grow in your backyard. Highest-quality organic vegetables, flavorful freshly picked herbs and mouth-watering fruit - you can have all of these for free.

Discover how to cultivate a thriving garden - even if you have no space or experience. Convinced you've got two brown thumbs? Absolutely certain that gardening is a skill you're either born with or you’re not? Think again. Gardening usually conjures up images of sprawling backyards and hours of weeding, tending and harvesting - a hobby that's only available to those who have the time and space to spare. In today's world, that couldn't be farther from the truth. In fact, it’s easier and more accessible to get started with gardening than it’s ever been before.

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).

Actor and wine expert Julian Curry has devised a unique audiobook guide to wine. The whole subject is introduced and explained how wine is made, the different grapes, the different blends, vintages, wine-growing areas and types. In an entertaining and informal style, he also teaches how to taste wine, and how to choose and store it.

The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.

Margaret Roach has been harvesting 30 years of backyard parables - deceptively simple, instructive stories from a life spent digging ever deeper - and has distilled them in this memoir along with her best tips for garden making, discouraging all manner of animal and insect opponents, at-home pickling, and more. After ruminating on the bigger picture in her memoir And I Shall Have Some Peace There, Margaret Roach has returned to the garden, insisting as ever that we must garden with both our head and heart, or as she expresses it, with "horticultural how-to and woo-woo."

We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.

When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.

This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!

Henrietta Lovell is on a mission to revolutionize the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Infused invites us to discover these remarkable places, introducing us to the individual growers and household-name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, and recipes, all written with Lovell's unique charm and wit.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.

In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

Tasty, lethal, hallucinogenic, and medicinal - fruits have led nations into wars, fueled dictatorships, and even lured us into new worlds. Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of the earth's most desired foods.

When we use chemical fertilizers, we injure the microbial life that sustains plants and then become increasingly dependent on an arsenal of toxic substances. Teaming with Microbes offers an alternative to this vicious circle and details how to garden in a way that strengthens, rather than destroys, the soil food web. You’ll discover that healthy soil is teeming with life - not just earthworms and insects, but a staggering multitude of bacteria, fungi, and other microorganisms.