- Recommended Products
You haven’t become a true food-crafter until you’ve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon Jamie Bissonnette?
The New Charcuterie Cookbook features sausages, confits, salumi, and many other dishes for the home cook. With a wide variety of recipes such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec, and Simply Perfect Duck Prosciutto, you’ll have a whole chopping block full of fun and different flavors to try that are distinctively Bissonnette’s.
A beautifully illustrated collection of 200 unique and delicious vegetarian recipes from the renowned California-based farm, educational retreat center and eco-think tank.
This guide provides a complete step-by-step plan for the entire family to prepare for, survive, and thrive after a catastrophic collapse. Hurricanes, tornadoes, fires, floods, earthquakes: Disaster can strike suddenly, leaving a wake of chaos much too big for emergency responders to handle. The action plan presented in The Prepper’s Complete Book of Disaster Readiness is the key to riding out the aftermath of a crisis when the power grid is down, supplies are running short, and anarchy is the rule of the day.
With detailed information on storing food, securing and strengthening a house, drafting emergency contingency plans, preparing children, packing bug-out bags, and even performing minor surgeries
Affordably stockpile a lifesaving supply of nutritious, delicious, shelf-stable foods. This practical and approachable guide reveals how to amass an emergency food supply filled with your own natural dishes. As a disaster drags on for days, weeks, months, or even years, food scarcity and starvation will fuel people’s desperation. Even preppers will need more than dried beans and rice to survive. With The Prepper’s Canning Guide, learn techniques to take your food storage to the next level.From food safety guidelines to grid failure canning tips, this book will guarantee your family stays safe, secure, and well-fed.
From Currant-Pumpkin-Oat Scones to Chicken-Pumpkin Tacos, Pumpkin-Filled Ravioli with Fried Sage, Ginger-Pumpkin Ice Cream, and of course (seven!) pies, this comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o’-lantern material. These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash (such as butternut, acorn, and kabocha) year-round. With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, The Pumpkin Cookbook lets the versatility of this superfood shine through in snacks, drinks, salads, soups, main dishes, and desserts.
In today’s era of rampant food allergies, gluten-free popularity, and the rise of paleo eating, putting together a meal that will satisfy everyone at your table is easier said than done. The long-awaited follow-up to The Recipe Hacker, The Recipe Hacker Confidential is bursting with more than 100 new recipes and stunning photos that will tantalize your taste buds while trimming your waist, with lighter versions of your favorite recipes. She also shares stories and musings throughout the book that will inspire, encourage, motivate, and propel you toward weight loss, better health, and culinary happiness.
The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.
In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start. Beginning with the basics, Asbell takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet.
Bread and butter, toast and jam, scones and clotted cream: Baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.
In today's downturned economy, one sector is trending sharply up: backyard vegetable gardening. Americans are staying closer to home, literally tending to their gardens by the millions. And they're reaching out for help and advice. Doug Oster, popular radio talk show gardening expert (and newspaper garden and food columnist), gets more questions about tomatoes than any other vegetable. No. 2 is garlic, with basil close behind. It's time for a book about these favorites of the American kitchen, created for beginners and old-timers alike. With color photos throughout, this book is a balance of easy-to-use organic gardening tips, a little horticultural history, serious and funny cautionary gardening tales … and 30 simply delicious recipes (the gastronomic payoff). No matter if a garden is a loft balcony or a backyard in the 'burbs, Oster leads his readers step by step with his trademark "how I do it" humor and Julia Child honesty … with a bonus prize of all those recipes as a reward for readers' labors.
In Traditionally Fermented Foods, author Shannon Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
NEW YORK TIMES BESTSELLER The country music superstar, Food Network standout, and bestselling author shows how delicious and wholesome dishes are part of a balanced lifestyle. Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.” Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls. Trisha wants to feed her loved ones—and yours, too—food that tastes good and food that’s good for you. So pull up a seat at Trisha’s Table and dig in!