Favored by shamans throughout the ages, this delightful mushroom kit produces shelf fungi (Trametes versicolor) with multiple, colorful zones. The mushrooms can be made into a medicinal tea, and are highly valued for being the natural source of the anti-cancer agent PSK. These ornate mushrooms can also be used to make artful adornments such as necklaces and ear-rings. Grows best at 65-75 F.

Grow your own Enokitake Mushrooms. A small capped, long stemmed Enokitake mushroom (Flammulina populicola) grow in huge bunches, sometimes being hard to count. Known as the Winter Mushroom A 40-60 F environment for best results. (To activate, simply place it in your refrigerator.) Freezing does not harm this mushroom. Certified Organic!

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.

For decades they have remained close, sharing treasured recipes, honored customs, and the challenges of women shaped by ancient ways yet living modern lives. They are the Hindi-Bindi Club, a nickname given by their American daughters to the mothers who left India to start anew—daughters now grown and facing struggles of their own. For Kiran, Preity, and Rani, adulthood bears the indelible stamp of their upbringing, from the ways they tweak their mothers’ cooking to suit their Western lifestyles to the ways they reject their mothers’ most fervent beliefs. Now, bearing the disappointments and successes of their chosen paths, these daughters are drawn inexorably home. Kiran, divorced, will seek a new beginning—this time requesting the aid of an ancient tradition she once dismissed. Preity will confront an old heartbreak—and a hidden shame. And Rani will face her demons as an artist and a wife. All will question whether they have the courage of the Hindi-Bindi Club, to hold on to their dreams—or to create new ones. An elegant tapestry of East and West, peppered with food and ceremony, wisdom and sensuality, this luminous novel breathes new life into timeless themes.