New At the Moscow Library

Tiny Houses Built with Recycled Materials: Inspiration for Constructing Tiny Homes Using Salvaged and Reclaimed Supplies

by Ryan Mitchell

The tiny house movement is a big trend with a very small footprint. Extremely small house, with less than 1,000 square feet of space, are environmentally friendly, less expensive than typical homes, and often movable. Tiny Houses Built with Recycled Materials is full of ideas for using reclaimed materials and upcycled goods to construct a tiny house that is good for the earth and truly unique. Ryan Mitchell, author of The Tiny Life blog, shows you how to repurpose everyday items to create your new home, including shipping containers, salvaged barn wood, and reclaimed shingles. 

Featuring profiles on tiny house owners with photographs and floor plans of the homes, ideas on where to find materials, and what to look for and avoid when selecting reclaimed materials, Tiny Houses Built with Recycled Materials is a unique book perfect for your biggest DIY project yet!  -from the publisher

5-Gallon Bucket Book

by Chris Peterson

5-Gallon Bucket Book contains 60+ ideas that put these humble and hard-working mainstays to work past their prime and keep them out of landfills. Simple step-by-step instructions, as well as parts lists and images of the completed projects, make sure you will have fun and love the results of your work.   -From the Publisher

"If you're a do-it-yourselfer or crafter, there's a project in it for you. Own a cat or raise chickens? You'll appreciate projects, too. There's (sic) lots for you if you're a gardener." "- Charlotte Observer"

Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before

by Autumn Giles

If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.  -From the Publisher