FREE/BARGAIN: Less than $3.00 Non-Fiction Books

[GA Russell]

Dehydrator Cookbook for Preppers: 1000 Days of Delicious Homemade Recipes for Fruit, Vegetables, Jerky, Mushrooms and More

free

https://www.amazon.com/dp/B0B3W5RDHJ

[GA Russell]

Creek Stewart!

The Disaster-Ready Home: A Step-by-Step Emergency Preparedness Manual for Sheltering in Place

$1.99

https://www.amazon.com/dp/B09842WLMR

[salty-horse]

Last month, I posted when this was on sale for $5, but now it's the magical $2.99:

Soonish by Kelly and Zach Weinersmith is discounted in the US and elsewhere (Kobo US, Amazon.com, Kobo WW (no discount, but similar price))

From a top scientist and the creator of the hugely popular web comic Saturday Morning Breakfast Cereal, a hilariously illustrated investigation into future technologies -- from how to fling a ship into deep space on the cheap to 3D organ printing

What will the world of tomorrow be like? How does progress happen? And why do we not have a lunar colony already? What is the hold-up?

In this smart and funny book, celebrated cartoonist Zach Weinersmith and noted researcher Dr. Kelly Weinersmith give us a snapshot of what's coming next -- from robot swarms to nuclear fusion powered-toasters. By weaving their own research, interviews with the scientists who are making these advances happen, and Zach's trademark comics, the Weinersmiths investigate why these technologies are needed, how they would work, and what is standing in their way.

New technologies are almost never the work of isolated geniuses with a neat idea. A given future technology may need any number of intermediate technologies to develop first, and many of these critical advances may appear to be irrelevant when they are first discovered. The journey to progress is full of strange detours and blind alleys that tell us so much about the human mind and the march of civilization.

To this end, Soonish investigates ten different emerging fields, from programmable matter to augmented reality, from space elevators to robotic construction, to show us the amazing world we will have, you know, soonish.

[isarl]

A few food books.

How to Grill Everything by Mark Bittman
Kobo: US, CA
Amazon: US, CA

The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.

Meathead by Meathead Goldwyn
Kobo: US, CA
Amazon: US, CA

New York Times Bestseller
Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com
Named "25 Favorite Cookbooks of All Time" by Christopher Kimball
Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria
Named "100 Best Cookbooks of All Time" by Southern Living Magazine

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.

He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

He shatters the myths that stand in the way of perfection. Busted misconceptions include:

• Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.

• Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.

• Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.

• Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.

Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

Chez Panisse Vegetables by Alice Waters
Kobo: US, CA
Amazon: US, CA

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.

Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?

Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.

Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

[GA Russell]

In the '70s, I was an avid collector of cassette tapes of radio shows from the '40s and '50s.

Here is a collector's story about his experience.

Radio Daze - free

https://www.amazon.com/dp/B0BY57GGJL

[GA Russell]

50 Things to Do in the Wild - free

https://www.amazon.com/dp/B0881MMS3Q

[GA Russell]

Truckers, Trudeau, and the Freedom Convoy - free
https://www.amazon.com/dp/B09RQVV3FM

*****

A Letter to Liberals: Censorship and COVID: An Attack on Science and American Ideals - RFK, Jr. - free
https://www.amazon.com/dp/B0B43N1BTM

*****

Encyclopedia for Off-Grid, RV Living, and Camping (2 in 1) - 99 cents
https://www.amazon.com/dp/B0C426D4HJ

*****

Introduction to Permaculture Design - free
https://www.amazon.com/dp/B0BZ58KYNG

*****

The Food Dehydrating Bible - $1.99
https://www.amazon.com/dp/B00KV1MKM4

[Gardenman]

Originally Posted by GA Russell

Truckers, Trudeau, and the Freedom Convoy - free
https://www.amazon.com/dp/B09RQVV3FM

*****

A Letter to Liberals: Censorship and COVID: An Attack on Science and American Ideals - RFK, Jr. - free
https://www.amazon.com/dp/B0B43N1BTM

*****

Encyclopedia for Off-Grid, RV Living, and Camping (2 in 1) - 99 cents
https://www.amazon.com/dp/B0C426D4HJ

*****

Introduction to Permaculture Design - free
https://www.amazon.com/dp/B0BZ58KYNG

*****

The Food Dehydrating Bible - $1.99
https://www.amazon.com/dp/B00KV1MKM4

Thanks - got the Permaculture one

[GA Russell]

Originally Posted by Gardenman

Thanks - got the Permaculture one

Great! I did too!

[GA Russell]

Canning for a New Generation - $2.51

https://www.amazon.com/dp/B004N62122

[GA Russell]

Speaking of canning...

Desserts in Jars Cookbook: Quick and Easy Mason Jar Recipes - free
https://www.amazon.com/dp/B01EDBWBTE

[GA Russell]

The Backyard Homestead Bible: [8 in 1]
- The Complete Sustainable-Living Guide, How to Quickly Become Self-Sufficient by Starting Your Own Mini-Farm

free

https://www.amazon.com/dp/B0C2JD7LN1

[GA Russell]

Tiny Garden, Huge Harvest - $1.99

https://www.amazon.com/dp/B07ZKBB2YR

[GA Russell]

The Prepper’s Canning & Preserving Bible: [7 in 1]

The Complete Guide to Water & Pressure Canning, Dehydrating, Fermenting and Pickling Food.
Easy Recipes to Survive After the Society Collapse

free

https://www.amazon.com/dp/B0BD5V8CCG

[salty-horse]

An Immense World: How Animal Senses Reveal the Hidden Realms Around Us by Ed Yong is $2.99 in the US (Kobo, Amazon), and $3.5 worldwide (Kobo)
Was on my wishlist. Video review by (Hugo-nominated) Kalanadi.

The Earth teems with sights and textures, sounds and vibrations, smells and tastes, electric and magnetic fields. But every kind of animal, including humans, is enclosed within its own unique sensory bubble, perceiving but a tiny sliver of our immense world.

In An Immense World, Ed Yong coaxes us beyond the confines of our own senses, allowing us to perceive the skeins of scent, waves of electromagnetism, and pulses of pressure that surround us. We encounter beetles that are drawn to fires, turtles that can track the Earth’s magnetic fields, fish that fill rivers with electrical messages, and even humans who wield sonar like bats. We discover that a crocodile’s scaly face is as sensitive as a lover’s fingertips, that the eyes of a giant squid evolved to see sparkling whales, that plants thrum with the inaudible songs of courting bugs, and that even simple scallops have complex vision. We learn what bees see in flowers, what songbirds hear in their tunes, and what dogs smell on the street. We listen to stories of pivotal discoveries in the field, while looking ahead at the many mysteries that remain unsolved.

Funny, rigorous, and suffused with the joy of discovery, An Immense World takes us on what Marcel Proust called “the only true voyage . . . not to visit strange lands, but to possess other eyes.”