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Simple Food for the Good Life [Paperback]

Our Price $ 21.25  
Retail Value $ 25.00  
You Save $ 3.75  (15%)  
Item Number 287579  
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Item Specifications...

Pages   309
Est. Packaging Dimensions:   Length: 8.02" Width: 5.53" Height: 0.78"
Weight:   0.95 lbs.
Binding  Softcover
Publisher   Chelsea Green Publishing Company
ISBN  1890132292  
EAN  9781890132293  

Availability  91 units.
Availability accurate as of Oct 21, 2016 05:20.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

Item Description...
Fifty years before the phrase "simple living" became fashionable, Helen and Scott Nearing were living their celebrated "Good Life" on homesteads first in Vermont, then in Maine. All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also wrote or co-wrote more than thirty books, many of which are now being brought back into print by the Good Life Center and Chelsea Green. Simple Food for the Good Life is a jovial collection of "quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise." Recipes such as Horse Chow, Scott's Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest. Here is an antidote for the whole foods enthusiast who is "fed up" with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table. "The funniest, crankiest, most ambivalent cookbook you'll ever read," said Food & Wine magazine. "This is more than a mere cookbook," said Health Science magazine: "It belongs to the category of classics, destined to be remembered through the ages." Among Helen Nearing's numerous books is Chelsea Green's Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott's deliberate death at the age of one hundred. Helen and Scott Nearing's final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center.

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More About Helen Nearing

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Helen Nearing left city life with her husband, Scott, nearly sixty years ago to move first to Vermont and then to their farm in Harborside, Maine. The Nearings' food and living philosophies have provided the guidelines for many who seek a simpler way of life. Helen is the author of Wise Words for the Good Life: A Homesteader's Personal Collection, Loving and Leaving the Good Life, Simple Food for the Good Life, and co-author (with Scott Nearing) of The Maple Sugar Book.

Scott Nearing was one of the great social critics and humanitarians of the 20th century. Known throughout the world as the progenitors of the "back to the land" movement, the Nearings combined pragmatism and vision to create a blend now being celebrated by new generations of readers.

Helen Nearing was born in 1904 and died in 1995.

Helen Nearing has published or released items in the following series...

  1. Good Life
  2. Good Life Series

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Reviews - What do our customers think?
Ultimate Cookbook  Jul 15, 2008
I own about 50 cookbooks, but since buying "Simple Food for the Good Life" I am thinking about chucking all others but this one. This is the ultimate cookbook that I have been looking for. The proof is in the pudding as they say, and the pudding here is the delectable way that these recipes come together. So far, I've tried the Horsechow (Yum), the Black Bean Soup (best I've ever had) and the Peanut Butter Balls (which turn out to be a treat very close in taste to a Power Bar or Peanut Better Candy ...only good for you, too) Next I will be trying the onion curry. The best of all of this is that these recipes use very few ingredients and the effort to nourish yourself with good food is reduced to minimum. I love this book!

Simple Food For The Good Life  Feb 14, 2008
Having been a fan and reader of the Nearing's books and column in the Mother Earth News Magazine since the 70's, I was delighted to find this book by Helen Nearing. I always wondered what their daily faire was like and what types of food they grew. This is not only an informative guide to eating vegetarian, but also quite humorous with Helen's 'straight from the hip' style of talk. I love this book and look at it several times a week for new ideas. I recommend it highly!
Excellent book!  Jun 27, 2007
This is an excellent book! It is much more than a recipe book, and is a recipe for long life and health as well. It describes the negative health results of constantly "feasting" in this country, and shows how a much simpler approach to eating can bring health and longevity. The author and spouse lived an active life to their late 90's and rarely if ever were sick. This book explains why.
Not just a cookbook   Nov 21, 2005
Nearing explains straight off that there are too many cookbooks out there ranging from the simplest to the most outlandish fares. Hers are quite simple rarely using more then 3 ingredients and saving a lot of time in the kitchen in order to do more important things such as savoring life. These recipes are highly nutritious and come from such simple foods as potatos, rose hips, and turnips which are basic fare that is abundant through the seasons and cheap on the budget. Dont be mistaken these foods are hardy and tasty. I have though always preferred a simple vegetarian stew or soup, to fine dining. Helen Nearing and her husband Scott were remarkable people because they were advocates of homesteading, simple living and just making do with what you got. They both chose their way of living because they wanted to reconnect with the earth, something that most all people take for granted. Their other books are remarkable as well because their choosing the good life afforded them the pleasures of living to older ages while still keeping their wit and energy til the end.
This book reflects the good life and the teachings of these wondeful earth lovers.
The Uncook Book  Feb 22, 2005
This book is a collection of essays and recipes explaining and demonstrating Helen Nearing's philosophy about food. Nearing is the first to point out that she does not enjoy cooking in the least. For this reason, she spent as little time as possible in food preparation. Nevertheless, as thousands of visitors would testify, the food from her kitchen was wholesome, tasty, and most of all, nourishing. Her cardinal rule was that food should take no longer to prepare than to consume. Of course, some dishes required simmering for several hours on the woodstove, but the active involvement of the cook was still limited to just a few minutes.

The first part of the book is devoted mainly to Nearing's philosophy of food. She explains the benefits of minimal processing and raw foods, for the cook as well as for health. She devotes an entire chapter to espousing vegetarianism. The second part of the book contains recipes or general directions for the kinds of foods she and Scott ate on their homesteads. Separate chapters cover breakfast, soups, salads, vegetables, casseroles, baking, desserts, and beverages. She also discusses seasonings, food preservation, and food storage. One delightful aspect of the book is her collection of quotes from old books that she sprinkles throughout the text.

Nearing is very clear about her approach to cooking-she doesn't consider the process itself a worthwhile activity. She tells us "work is only work if you'd rather be doing something else. Well, I'd rather be reading (or writing) a good book, playing good music, building a wall, gardening, swimming, skating, walking-anything that is more active, more intellectual, or more inspiring." She states that if a person actually enjoys cooking, that's fine for them, but she gets little pleasure from it herself. On the other hand, she certainly sees food as worthwhile. For this reason, she advocates eating food raw, or with as little cooking as possible. She notes that if you fuss over food and make it too good, people will be tempted to eat more than they need and get fat, but that nobody ever got fat on a diet of raw foods-they eat what they need and then stop. Seasonings and sweeteners also lead to overindulgence, and so she rarely uses them. Her breads chapter is somewhat unique in that there is hardly a recipe calling for yeast, and few that are even baked. She suggests eating foods raw that many have never considered, such as potatoes, oats, or even wheat berries. Though much of her advice is profound, she does make one suggestion that makes me pause. She notes that she and Scott were not in the habit of supplementing their food with beverages, not even water, and that a single glass of water could last a week for them. Odd. Nevertheless, it's hard to argue with someone about their diet when both she and her husband lived healthy and active lives into their late nineties.

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