Cooking

21 Years of Good Trouble: The Microcosm Publishing Sampler

by Julia Alekseyeva, Lee Baillie, Alexander Barrett, Nate Beaty, Joe Biel, Elly Blue, Moe Bowstern, Kyle Bravo, Raleigh Briggs, Bill Brown, Al Burian, Ethan Clark, Andy Cornell, Ken Dahl, Bill Daniel, Holly Davis, Bert Davis, Stephen Duncombe, Nicole Georges, Steve Gevurtz, Pete Glanting, Cecilia Granata, Shawn Granton, Urban Hermitt, Asbjorn Intonsus, John Isaacson, Shelley Lynn Jackson, Sandor Ellix Katz, Cynthia Marts, Mia Partlow & Michael Hoerger, Tom Neely, Joshua Ploeg, Nate Powell, Jesse Reklaw, Cristy Road, Dave Roche, Keith Rosson and Jim Rugg

To celebrate our twenty first anniversary, we put together this compilation of work from our authors and artists, ...

Dark Side of the Spoon: The Rock Cookbook

Dark Side of the Spoon: The Rock Cookbook features thirty recipes inspired by some of the most renowned rock acts of ...

Feed the Resistance

by Julia Turshen

From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism—with ...

Ganja Kitchen Revolution: The Bible of Cannabis Cuisine

by Jessica Catalano

Written for all levels of kitchen skill, The Ganja Kitchen Revolution explores a whole host of international culinary ...

Fermentation on Wheels

by Tara Whitsitt

An enlightening and delicious road adventure/cookbook from the young woman the New York Times dubbed "the Johnny ...

Marijuana Chef Cookbook

A new and improved full-color edition of every stoner’s favorite cookbook!Cannabis cuisine doesn’t have to be ...

Official High Times Cannabis Cookbook

by Elise McDonough

This first-ever cookbook from High Times magazine—the world's most trusted name when it comes to getting ...

One-Hour Cheese

by Claudia Lucero

It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the ...

Big Book of Kombucha

by Hannah Crum and Alex LaGory

Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get ...

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

by Edward Lee

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean ...

Fiery Ferments

by Christopher Shockey and Kirsten K. Shockey

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. ...

Chocolatology: Chocolate's Fantastical Lore, Bittersweet History, & Delicious (Vegan) Recipes

by Cat Callaway, Darin Wick and Angel York

Where does chocolate come from? What is it good for? What scientific studies (reputable and otherwise) have been done ...

Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal

by Julie O'Brien and Richard J. Climenhage

Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to ...

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green)

by Sandor Ellix Katz

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day whether they ...

Happy Healthy Eating

by Rad Cat Press

This mini zine is about "how food and nutrition impact happiness, depression, and anxiety" and provides some very basic ...

Comestible: Issue 5

by Anna Brones

The fifth issue of this beautiful, thoughtful, weighty zine about food and food culture is dedicated to the idea of ...

Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food

by Dana Gunders

Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. ...

Bean to Bar Chocolate

Take a bite out of the who, what, and how of America's craft chocolate movement with this book of origins, makers, and ...

Food Anatomy

by Julia Rothman

This beautifully illustrated and uniquely styled guide to food facts is informative, creative, and jam-packed with ...

Clara Cakes: Delicious and Simple Vegan Desserts for Everyone!

by Clara Polito

Clara Cakes, the brainchild of Los Angeles-based teen baker Clara Polito, is packed to the brim with easy and ...

Comestible: Issue 4: Winter

by Anna Brones

In the first edition of Comestible since the US election, topics like health and food security have taken on even ...

A Chef's Tale #1: Strange Traveler's Tales of Food, Sex, Random Occurrences, and Other Culinary Disasters

by Joshua Ploeg

Joshua Ploeg is a touring post-punk vegan chef and these are his harried tales of traveling the Greyhound with sex ...

The Revolution Will Not Be Microwaved

by Sandor Ellix Katz

Sandor Ellix Katz profiles grassroots activists who take on Big Food, create meaningful alternatives, and challenge the ...

Go Ahead, Make My Drink

by Horacio Cassinelli and Anthony Marinese

Celebrate your favorite movies and television shows with this stylish and fun cocktail guide featuring delicious ...

Comestible: Issue 3: Autumn 2016

by Anna Brones

The fall issue of the beautiful food zine Comestible is packed with good stuff. Articles and essays range from sheep's ...

Fermentation & Home Brewing

by Eric Childs and Jessica Childs

Jessica and Eric Childs have been tinkering with fermentation at home for over 15 years now.  More recently, in ...

Basic Fermentation: A Do-it-yourself Guide to Cultural Manipulation

by Sandor Ellix Katz

Fermented foods are great for your health, and this book is a great resource for learning to use the microbes around ...

Preservation: The Art and Science of Canning, Fermentation and Dehydration

by christina ward

This book has everything you could want to know about preserving food. Ward focuses on the art of canning, fermenting, ...

The Thinking Girl's Guide to Drinking: (Cocktails Without Regrets)

by Brittini Rae and Ariane Resnick

This cookbook, or drinkbook, if you will, is full of cocktail recipes that are low sugar and that use natural ...

How to Eat (Mindful Essentials)

by Thich Nhat Hanh

Yeah, so food. It's complicated. If you struggle with eating—too much, not enough, allergic to everything, skeptical ...