Until it leads her away from everything she's ever known . . . into mortal danger.
Eighteen-year-old Kayli-el discovers she is part of a new species evolving on her planet, with a powerful internal guidance called the Core. After her teacher is murdered for its secrets, Kayli-el runs for her life - right into the arms of Tamber, a boy who's crossed the ocean on a mysterious quest to find . . . her!
But the same killers who murdered her teacher have captured her best friend Serene. Kayli-el faces a choice with potentially deadly consequences: follow her Core's wisdom and flee to safety across the ocean with Tamber, or defy her own guidance to save her best friend's life.
The first in a series, the author hopes readers will be delighted and engaged . . . and she would be delighted and engaged if they would find it in their hearts to leave her an honest review.Suitable for teens 14 and up, up, up.
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* Demystifies and explains the process for acquiring local harvest, non-commercial sources of meat
* Written for urban dwellers who want to eat fresh, sustainable, and healthy meat -- like they do back on the farm
* Features 45 original recipes for beef, pork, goat, and lamb
As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn’t good for the animals, our bodies, or the planet. Yet the organic, sustainably-raised pork, beef, and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget?
Uncle Dave’s Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog -- or cow, or goat, or lamb, for that matter -- as she takes the reader along on her own educational journey, from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, readers also will connect to the source of their food, while her 45 original recipes show them how to cook mouthwatering meals from the abundance of whole animals.
Written with urban charm and a knife-sharp sense of humor, Uncle Dave’s Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone.
PRAISE FOR UNCLE DAVE'S COW:
"In an age when children think chicken comes from grocery stores and pink slime has become part of our vernacular, Leslie Miller offers an alternative to the disconnect created by the industrial food system. With Uncle Dave's Cow, Miller invites us to get up close and personal with our meat and participate in the process as she's done so remarkably well-with an open mind, a sense of humor, and compassion for the stewards of our land."
- Kim O'Donnel, author of The Meat Lover's Meatless Celebrations
"At last, a funny and practical book that offers doable and delicious ways for ordinary people to eat good, honest meat. Whether you live in a tiny walk-up or closer to the farm, Leslie Miller lays out every detail you need to buy half a hog or a whole lamb to feed your family for months. And you don't have to be a chef to enjoy the charming recipes. Anyone want to go in on a cow?"
- Chef and restaurateur Ethan Stowell
"For those of you who can't (or, more sanely, don't want to) raise a pig in your backyard but want fresh, local pork, this book is for you. Believe me, Leslie Miller's approach is much less smelly but just as delicious. Uncle Dave's Cow is full of practical advice-and tasty recipes-that make eating meat with wisdom about the whole animal possible again."
- Novella Carpenter, author of Farm City
Forget the Space Needle. The true thrill of Seattle lies in Pike Place Market, where the world-famous, must-see, salmon-tossing Fish Guys have been enthralling and educating hordes of fans since 1965. The Fish Guys even inspired the bestselling business book FISH!, which has sold more than 1.4 million copies. In the Kitchen with the Pike Place Fish Guys serves up more than 100 savory seafood recipes and tips answering the most popular question the Fish Guys get: “How do you cook that?” It features a unique primer on sustainability, with inspiring words from the fishmongers who made Pike Place Fish entirely sustainable in 2011.
Located in the nation’s oldest continually operating farmers’ market, which draws ten million visitors each year, Pike Place Fish revives the lost art of selecting and preparing seafood. Home cooks will learn how to cook fish and seafood from the pros, including storage and easy cooking techniques, in addition to mouthwatering recipes like Thai Curry Mussels, Anders’s Dungeness Crab and Bacon Quiche, Cajun BBQ Shrimp Skewers, and Coconut Maple Salmon. Ideas for entertaining friends (who will clamor for the Fish Guys’ clambakes and paella parties) are showcased as well. Readers will easily discover why Pike Place Fish has become America’s most recognizable name in the industry, selling 1.5 million pounds of spectacularly perfect seafood each year.Capturing the fun, free-spirited yet seriously knowledgeable essence of these ambassadors of the sea, In the Kitchen with the Pike Place Fish Guys is the seafood cookbook that will bring a fresh feast of environmentally friendly, chef-quality meals to every home cook.
This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions.
Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.
From the Hardcover edition.