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Holiday Dinners with Bradley Ogden includes 150 cherished recipes for a range of winter holidays—Thanksgiving, Christmas and New Year’s—in one easy-to-use and delicious guide for making the most memorable meals for the most special occasions. With preparation schedules, sample menus and instructive sidebars, Chef Ogden takes the guesswork out of holiday preparation so that you can spend more time with the family and less time in the kitchen.
Author: Bradley Ogden, Lydia Scott
The consummate home cheese making book, Home Cheese Making has been updated and revised to reflect the recently revived interest in artisan-quality cheeses and the availability of home cheese making supplies and equipment.
Discover 75 recipes for making your own cheese and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the tested, step-by-step recipes in this cheese making book are farmhouse cheddar, gouda, fromage blanc, queso blanco, mascarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include crème fraîche, sour cream, yogurt, kefir, buttermilk and clotted cream.
As the most comprehensive cheese making book on the market, Home Cheese Making also features recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.
Profiles of home cheese makers and artisan cheese makers scattered throughout this cheese making book share the stories of people who love to make and eat great cheese. Also included in Home Cheese Making is information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, a home cheese making glossary and more.
About the author:
Ricki Carroll is the founder of the New England Cheesemaking Supply Company, in Ashfield, Mass., which has been offering cheese support and expertise since 1978.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For 40 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Ricki Carroll
In the past decade, home coffee roasting has gone from a small but growing trend to an increasingly mainstream activity. Still, for many in the current generation of coffee lovers, roasting remains a mysterious process. In this completely revised, expanded edition of his classic Home Coffee Roasting, James Beard Award-nominated Kenneth Davids reveals the secrets to simple, quality home roasting.
Home Coffee Roasting provides insightful, easy-to-follow guidelines for every step in the process:
Author: Kenneth Davids
The classic volume in the field, Home Sausage Making is now completely revised and updated to comply with current USDA safety standards and now features 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles.
Author: S. Perry & C. Reavis
Building on the enormous success of his original Shelter book, Lloyd Kahn continues his odyssey of finding and exploring the most magnificent and unusual handbuilt houses in existence. Among the intriguing domiciles described in Home Work are a Japanese-style stilt house accessible only by a cable across a river; a stone house in a South African valley whose roof serves as a baboon trampoline; and a bottle house in the Nevada desert.
More than 1,500 photos illustrate various innovative architectural styles and natural building materials that have gained popularity in the last two decades, such as cob, papercrete, bamboo, adobe, strawbale, timber framing and earthbags. If you love fine, fun and/or funky buildings, you will want to own this splendid book.
Author: Lloyd Kahn
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Homebrewing — what hobby could possibly be more rewarding than the one that, in a matter of weeks, yields fresh beer for the happy brewer? It's hard to beat that kind of payoff. Brewing beer is fun, but it's also a demanding process, requiring proper equipment, impeccable sanitation, a basic understanding of the chemical processes involved, and the patience to troubleshoot flavors and aromas that aren't quite right. No matter how experienced the beer maker, questions and problems can develop with every new batch of beer. Master brewer Ashton Lewis has seen and resolved hundreds of brewing problems and answered thousands of questions from amateur brewers as Brew Your Own magazine's Mr. Wizard. From simple queries on getting started (Are lagers and ales made differently?) to discussions on the niceties of foam (How can I improve head retention?), Lewis provides the answers that homebrewers need. His straightforward information gives readers the confidence to experiment with new ingredients, flavors, recipes, and styles.In a friendly question-and-answer format, Lewis explains the wonderful process of converting malt, hops, yeast, and water into beer. Covering the entire range of situations a homebrewer is likely to face, this handy, at-a-glance reference will maximize the flavor of every batch of brew.
Author: ASHTON LEWIS, BRAD RING
Author: Sue Weaver
For the tastiest home-cooked meals, you need amazing condiments. Homemade Condiments shows off classic and gourmet twists on your favorites, including:
Author: Jessica Harlan
From farm-to-fork and "Buy Local" to slow food and handmade artisan breads, real food (made with real ingredients by real people) is in increasing demand. Cottage food laws in the United States have been passed in many states, although they vary in regulation from state to state.* Finally, "homemade" and "fresh from the oven" on the package can mean exactly what it says.
Homemade for Sale is the first authoritative guide to conceiving and launching your own home-based food startup. Packed with profiles of successful cottage food entrepreneurs, this comprehensive and accessible resource covers everything you need to get cooking for your customers, creating items that by their very nature are specialized and unique. Topics covered include:
You can join a growing movement of entrepreneurs starting small food businesses from their home. No capital needed, just good recipes, enthusiasm and commitment … plus enough know-how to turn fresh ingredients into sought-after treats for your local community. Everything required is probably already in your home kitchen. Best of all, you can start tomorrow!
*We recommend checking your state’s laws before starting a home-based food business. Also, we are not aware of any laws that authorize home-based food businesses in Canada.
Author: Lisa Kivirist, John D. Ivanko
Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Porter Road Butcher in Nashville, Tennessee, guide you through all the necessary steps to create the very best sausage … just like they do.
Author: CHRIS CARTER & JAMES PEISKER
Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments and motherdough.
Homemade Sourdough provides dozens of recipes, not just for bread but for other baked goods, from muffins to pizza crust to chocolate cake. Sourdough is especially attractive to anyone who is aiming for a sustainable, self-sufficient lifestyle and also those who want the health benefits of bread made through fermentation. Sourdough rises through the action of lactic acid, so it doesn't require store-bought yeast (but the sourdough starter method works beautifully with either commercial yeast or wild yeast).
For those interested in lowering their intake of gluten, sourdough preparations can produce lively, tasty loaves with lower amounts of gluten than other methods.
There is no better way to embrace heritage flavors and time-tested bread-baking techniques than with sourdough. Foodies, farmers, DIYers, and locavores will want to devour this book.
Author: Ed Wood
Decades before the terms "eco-friendly" and "sustainable growing" entered the vernacular, How to Grow More Vegetables demonstrated that small-scale, high-yield, all-organic gardening methods could yield bountiful crops over multiple growing cycles using minimal resources in a suburban environment. The concept that John Jeavons and the team at Ecology Action launched more than 40 years ago has been embraced by the mainstream and continues to gather momentum. Today, How to Grow More Vegetables, now in its fully revised and updated 8th edition, is the go-to reference for food growers at every level: from home gardeners dedicated to nurturing their backyard edibles in maximum harmony with nature’s cycles, to small-scale commercial producers interested in optimizing soil fertility and increasing plant productivity. Whether you hope to harvest your first tomatoes next summer or are planning to grow enough to feed your whole family in years to come, How to Grow More Vegetables is your indispensable sustainable garden guide.
Want to read more? Preview this book: Building the Soil, Building the Future.
Author: John Jeavons
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