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|Range Management: Principles and Practices (6th Edition)
Lowest new price: $165.02
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List price: $188.60
Author: Jerry L. Holechek
RANGE MANAGEMENT: PRINCIPLES AND PRACTICES, 6/e is an up-to-date, easy-to-read text bringing together the key principles and practices of contemporary range management, presenting them in logical sequence as concisely and efficiently as possible. The authors introduce the fundamentals of range management using current and relevant scientific studies and practical examples, and illustrating key concepts with pictures, figures, and tables. Grazing management is emphasized, and several other aspects of range management are given comprehensive coverage. In particular, this edition has been updated with comprehensive information on highly relevant issues such as range animal behavior, economics, energy, and multiple use environments.
|The Beginner's Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses
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Author: Elena R. Santogade
Cheese Lovers Everywhere will Enjoy the Ease and Simplicity of this Essential Beginner's Resource for Cheese Making at Home.
Say you love cheese and anyone within earshot will agree, because from Ricotta to Havarti and Gouda to Brie, cheese is quite simply amazing. But when it comes to making your own, it can be trickier than you’d think to get started.
Lifetime cheese lover Elena Santogade felt this way when she taught herself about cheese making in her Brooklyn kitchen more than 10 years ago. As her hobby gained steam, Elena started running cheese making classes out of her apartment. Now, a full-time cheese professional, Elena has dedicated herself to creating cheese making recipes specifically with the beginner in mind.
Elena’s first-hand knowledge of the pitfalls and successes of a beginner cheese maker has armed her with the tried and true knowledge you’ll find in The Beginner’s Guide to Cheese Making. With the easy, step-by-step cheese making recipes specifically designed for beginners, you’ll be making the fresh, tasty cheeses that you love so much in no time.
- A brief introduction to the craft of cheese making offers answers to all of your cheese uncertainties such as: Goat’s milk or cow’s milk? What equipment do I need? Which cheese to make first?
- Quick start tutorials offer a crash course in cheesemaking best practices and techniques so you develop boast-worthy cheese making habits from the very start.
- Tailored step-by-step make sheets help you track your cheese making process, ensuring your skills improve with every cheese you craft.
- Easy-to-follow instructions for more than 45 recipes will help you make everything from soft cheeses to hard, and nut spreads to your very own ferments.
Learning any new skill can feel tricky at times, but The Beginner’s Guide to Cheese Making sets you up for success early on so you can make the Havarti, Mozzarella, and Feta you’ve always dreamed of.
- Home Cheese Making: Recipes for 75 Homemade Cheeses
- Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
- Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home
- Standing Stone Farms Basic Beginner Cheese Making Kit - Mozzarella, Burrata, Burricota, Chevre, Ricotta, Mascarpone & Butter!
- Standing Stone Farms Ultimate Cheese Making Kit
- Basic Cheese Mold
- The Whole Goat Handbook: Recipes, Cheese, Soap, Crafts & More
- One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
- 1 X Liquid Animal Rennet 2 oz.
- The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!
|A Peterson Field Guide to Eastern Forests: North America (Peterson Field Guides)
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Author: John C. Kricher
Brand: Houghton Mifflin
This field guide includes all the flora and fauna you're most likely to see in the forests of eastern North America. With 53 full-color plates and 80 color photos illustrating trees, birds, mammals, wildflowers, mushrooms, reptiles, amphibians, butterflies, moths, beetles, and other insects.
- Authors: John Kricher and Gordon Morrison
- ISBN: 9780395928950
|Unnaturally Delicious: How Science and Technology Are Serving Up Super Foods to Save the World
Lowest new price: $5.16
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Author: Jayson Lusk
Brand: MELIA PUBLISHING SERVICES
The food discussion in America can be quite pessimistic. With high obesity rates, diabetes, climate change, chemical use, water contamination, and farm animal abuse, it would seem that there wasn't very much room for a positive perspective. The fear that there just isn't enough food has expanded to new areas of concern about water availability, rising health care costs, and dying bees.
In Unnaturally Delicious, Lusk makes room for optimism by writing the story of the changing food system, suggesting that technology and agriculture can work together in a healthy and innovative way to help solve the world's largest food issues and improve the farming system as we know it.
This is the story of the innovators and innovations shaping the future of food. You’ll meet an ex-farmer entrepreneur whose software is now being used all over the world to help farmers increase yields and reduce nutrient runoff and egg producers who’ve created new hen housing systems that improve animal welfare at an affordable price. There are scientists growing meat in the lab. Without the cow. College students are coaxing bacteria to signal food quality and fight obesity. Nutrient enhanced rice and sweet potatoes are aiming to solve malnutrition in the developing world. Geneticists are creating new wheat varieties that allow farmers sustainably grow more with less. And, we’ll learn how to get fresh, tasty, 3D printed food at the touch of a button, perhaps even delivered to us by a robotic chef.
Innovation is the American way. Thomas Jefferson, George Washington Carver, and John Harvey Kellogg were food and agricultural entrepreneurs. Their delicious innovations led to new healthy, tasty, convenient, and environmentally friendly food. The creations were unnaturally delicious. Unnatural because the foods and practices they fashioned were man-made solutions to natural and man-made problems.
Now the world is filled with new challenges changing the way we think about food. Who are the scientists, entrepreneurs, and progressive farmers who meet these challenges and search for solutions? Unnaturally Delicious has the answers.
- MELIA PUBLISHING SERVICES
|Tasting the Past: The Science of Flavor and the Search for the Origins of Wine
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Author: Kevin Begos
“A myth-busting, history-reclaiming, science-centric, skeptical—and yet loving and respectful—tour of the history, the present, and even the future of wine production.”
—Cat Warren, author of What the Dog Knows
“This is quite a book and I hope it is read widely throughout the wine world and that it has a huge impact. The fact that current practices have put a halt to evolution for wine grapes, that was news to me. Tasting the Past shocked the hell out of me.”
—Kermit Lynch, wine merchant and author of Adventures on the Wine Route
Discover the hidden life of wine.
After a chance encounter with an obscure Middle Eastern red, journalist Kevin Begos embarks on a ten-year journey to seek the origins of wine. What he unearths is a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, geneticists, chemists—even a paleobotanist—who are deciphering wine down to molecules of flavor. We meet a young scientist who sets out to decode the DNA of every single wine grape in the world; a researcher who seeks to discover the wines that Caesar and Cleopatra drank; and an academic who has spent decades analyzing wine remains to pinpoint ancient vineyards. Science illuminates wine in ways no critic can, and it has demolished some of the most sacred dogmas of the industry: for example, well-known French grapes aren’t especially noble.
We travel with Begos along the original wine routes—starting in the Caucasus Mountains, where wine grapes were first domesticated eight thousand years ago; then down to Israel and across the Mediterranean to Greece, Italy, and France; and finally to America where vintners are just now beginning to make distinctive wines from a new generation of local grapes. Imagine the wine grape version of heirloom vegetables or craft beer, or better yet, taste it: Begos offers readers drinking suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.
In this viticultural detective story wine geeks and history lovers alike will discover new tastes and flavors to savor.
|Financial Management in Agriculture (7th Edition)
Lowest new price: $151.00
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List price: $151.00
Author: Peter Barry
Financial Management in Agriculture, Seventh Edition, introduces students to modern concepts and tools of finance, developed and applied to the agricultural sector. Using case studies, practical problems, and a lucid presentation, the text focuses on planning, analyzing, and controlling business performance in agriculture and related financial markets. This new edition addresses recent structural changes in the food system, covering important topics such as the growth in vertical coordination within the food and fiber system, and the significant implications for financial analysis and risk management by those managing or financing the agricultural sector.
|Introduction to Agricultural Economics (6th Edition)
Lowest new price: $190.20
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List price: $190.20
Author: John B. Penson
Introduction to Agricultural Economics, Sixth Edition, provides readers with a systematic introduction to the basic economic concepts and issues impacting the U.S. food and fiber industry and offers strong coverage of macroeconomic theory and international trade.
Teaching and Learning Experience:
Strong coverage of macroeconomics, the role of government, and international agricultural trade: The coverage of macroeconomics and agricultural programs and policies allows readers to further understand the domestic market economy.
Building block approach: Discusses individual consumer and producer decision-making, market equilibrium and economic welfare conditions, government intervention in agriculture, macroeconomic policy, and international trade.
Extensive chapter review: Each chapter contains an extensive list of questions designed to test comprehension of the material covered.
|Environmental Soil Chemistry, Second Edition
Lowest new price: $78.95
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List price: $78.95
Author: Donald L. Sparks
Environmental Soil Chemistry illustrates fundamental principles of soil chemistry with respect to environmental reactions between soils and other natural materials and heavy metals, pesticides, industrial contaminants, acid rain, and salts. Timely and comprehensive discussions of applications to real-world environmental concerns are a central focus of this established text.<*> Provides students with both sound contemporary training in the basics of soil chemistry and applications to real-world environmental concerns
<*> Timely and comprehensive discussion of important concepts including: sorption/desorption, oxidation-reduction of metals and organics, and effects of acidic deposition and salinity on contaminant reacions
<*> Boxed sections focus on sample problems and explanations of key terms and parameters
<*> Extensive tables on elemental composition of soils, rocks and sediments, pesticide classes, inorganic minerals, and methods of decontaminating soils
<*> Clearly written for all students and professionals in environmental science and environmental engineering as well as soil science
|The Biology of Horticulture: An Introductory Textbook
Lowest new price: $151.25
Lowest used price: $70.00
List price: $258.20
Author: John E. Preece
This comprehensive book provides a thorough scientific foundation on the growth and care of plants common to all horticultural commodities. Continuing in the tradition of the first edition, it incorporates the principles behind the techniques described in other ''how-to'' horticulture texts. By providing readers with a thorough grounding in the science of horticulture, it successfully prepares them for more specialized studies in nursery management, floriculture, landscaping, vegetable and fruit science.
|The Greenhouse and Hoophouse Grower's Handbook: Organic Vegetable Production Using Protected Culture
Lowest new price: $22.94
Lowest used price: $20.85
List price: $34.95
Author: Andrew Mefferd
Brand: Chelsea Green Publishing
Best practices for the eight most profitable crops
Today only a few dozen large-scale producers dominate the greenhouse produce market. Why? Because they know and employ best practices for the most profitable crops: tomatoes, eggplant, cucumbers, peppers, leafy greens, lettuce, herbs, and microgreens. The Greenhouse and Hoophouse Grower’s Handbook levels the playing field by revealing these practices so that all growers―large and small―can maximize the potential of their protected growing space. Whether growing in a heated greenhouse or unheated hoophouse, this book offers a decision-making framework for how to best manage crops that goes beyond a list of simple do’s and don’ts.
As senior trial technician for greenhouse crops at Johnny’s Selected Seeds, author Andrew Mefferd spent seven years consulting for growers using protected agriculture in a wide variety of climates, soils, and conditions. The Greenhouse and Hoophouse Grower’s Handbook brings his experience and expertise to bear in an in-depth guide that will help readers make their investment in greenhouse space worthwhile.
Every year, more growers are turning to protected culture to deal with unpredictable weather and to meet out-of-season demand for local food, but many end up spinning their wheels, wasting time and money on unprofitable crops grown in ways that don’t make the most of their precious greenhouse space. With comprehensive chapters on temperature control and crop steering, pruning and trellising, grafting, and more, Mefferd’s book is full of techniques and strategies that can help farms stay profitable, satisfy customers, and become an integral part of re-localizing our food system. From seed to sale, The Greenhouse and Hoophouse Grower’s Handbook is the indispensable resource for protected growing.
- Compact Farms: 15 Proven Plans for Market Farms on 5 Acres or Less; Includes Detailed Farm Layouts for Productivity and Efficiency
- The Lean Farm Guide to Growing Vegetables: More In-Depth Lean Techniques for Efficient Organic Production
- The Lean Farm: How to Minimize Waste, Increase Efficiency, and Maximize Value and Profits with Less Work
- The Market Gardener: A Successful Grower's Handbook for Small-scale Organic Farming
- The Organic Farmer's Business Handbook: A Complete Guide to Managing Finances, Crops, and Staff - and Making a Profit
- The Farmer's Office: Tools, Tips and Templates to Successfully Manage a Growing Farm Business
- The Winter Harvest Handbook: Year Round Vegetable Production Using Deep-Organic Techniques and Unheated Greenhouses
- The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener, 2nd Edition (A Gardener's Supply Book)
- The Urban Farmer: Growing Food for Profit on Leased and Borrowed Land
- The Bio-Integrated Farm: A Revolutionary Permaculture-Based System Using Greenhouses, Ponds, Compost Piles, Aquaponics, Chickens, and More
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