Succulents have become some of the most popular houseplants, and with good reason: they’re easy to grow…most of the time. But what happens when a plant outgrows its pot? Did you know succulents can get sunburned? How do you turn one plant into more plants? In Succulents at Home, expert gardener John Tullock addresses these questions and many more. Here, readers will learn to make the most of their plants from the how and why of soil and container choice to step-by-step instructions for repotting, propagating new succulents, and creating arrangements like terrariums and wreaths. The book is complete with a catalog of 75 species—flower-shaped echeverias, pointy haworthias, flowering kalanchoes, round mammillaria cacti, and more—which explains special care instructions for each variety.  Tullock’s friendly voice and years of experience, and more than 100 color photographs, make this a must-have guide for fool-proof succulent gardening. And with a focus on growing succulents to enjoy indoors, this is a book for plant lovers in all regions and climates.

Grow food for freshness. Grow food organically. Grow food to connect with nature. Whatever the goal, you don't need a lot of space to enjoy the benefits of homegrown veggies, herbs, and fruits. In Grow Food at Home, gardening expert John Tullock shows readers just how easy it is to enjoy "farm"-fresh produce grown right on the windowsill, the porch, or in a tiny backyard. Covering artificial lighting, hydroponics, vertical gardening, straw-bale planters, and more, the book offers even the most confined apartment dwellers plenty of options to get growing. Tullock shares all the tips and tricks readers need to make small-space gardening a success, with information on starting seeds, transplanting, succession planting, "crop" rotation, and other procedures-all tailored to the small-space garden-plus recipes to make the most of the harvest. Readers will be energized to grow a mouth-watering selection of micro-crops, from lettuces and herbs to tomatoes, cucumbers, beets, and even small fruits-no matter how little room they have available.

The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock's blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include: Sweet Onion Upside-Down Corn Bread Fried Green Tomatoes Skillet Braised Pork Chops Blackberry Crumble Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.