- Clearance Sale
Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time.
Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat — grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed.
Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.
Author: Stanley Fishman
In this definitive guide to vegan soups, award-winning chef Mark Reinfeld gives you all the tools and tips to create easy, flavorful meals-within 30 minutes or less. Prepare to feast upon a wide array of plant-based soups-from consommés to stews, chowders to raw and dessert soups. From a selection of stocks to irresistible toppings and accompaniments, these inspired recipes cover a broad spectrum, including:
Un-chicken Noodle; New England Chowder; Cheesy Cauliflower; Italian Pesto Soup with Gnocchi; Hot Pot with Soba Noodles, Seared Shiitake Mushrooms and Baby Bok Choy; Vietnamese Pho Real Bowl; BBQ Tempeh and Roasted Corn Stew; Golden Gazpacho with Saffron; Raw Chocolate Mint Soup with Raspberries; and many more.
Soups On! proves that you don't need meat or dairy-or a lot of time-to have a hearty, satisfying meal in a bowl!
Author: Mark Reinfeld
Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
Sidestep years of unwarranted trial and error and learn to bake like a professional without having to go to school, read book after book, or spend countless hours scouring the Internet searching for answers to your most pressing questions. With more than 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, and more than 200 tips and sidebars filled with invaluable information and troubleshooting advice, along with comprehensive, yet practical, explanations of ingredients, equipment and the entire bread-baking process, The Art Of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel and, ultimately, taste like a professional artisan baker.
The Art Of Baking Bread accomplishes what no other book does—teaching you what the professionals know but don’t tell you—and does so in a way that anyone can understand. In the end, you’ll possess exceptional know-how and confidence, as well as a precise, easy to understand blueprint for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and virtually any other variety that will make your bread the envy of every baker around—professional or otherwise.
Author: Matt Pellegrini
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Author: Sandor Ellix Katz
Most DIY cheesemaking books are hard to follow, complicated and confusing, and call for the use of packaged freeze-dried cultures, chemical additives and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools and the cheese cave. The 14 chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown, freeze-dried cultures. It also explores how GM technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Author: David Asher
These days, staying in is the new going out, and homemade deli is the way to eat gourmet! Emma MacDonald, a trained chef and founder of The Bay Tree—the UK's premier deli—shares her celebrated culinary secrets for the first time, explaining how to pickle, smoke, cure, and conserve; put together great meals; and mix and match both home-cooked and store-bought foods. This fantastic treasure trove of culinary delights shows you how to produce delicacies ranging from cured meats, smoked fish, and sweet preserves to farmhouse cheeses, fresh pasta, and fresh-baked pies. The mouthwatering recipes include Pastrami with Sweet Cucumber Relish, Sticky Redcurrant & Clove Glazed Ham, Sizzling Beef with Korean Vegetable Pickle, and Chocolate Risotto with Cherries in Kirsch.
Author: Emma MacDonald
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.
Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.
The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
Author: Jeffrey P. Roberts
Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.
Author: Andrea Chesman
Nothing tastes better than herbs fresh from the garden. Discover how easy and rewarding it is to grow your own! Simple instructions, tempting recipes and beautiful full-color photographs by Saxon Holt will inspire you to grow, harvest, preserve and cook with 26 of the most popular kitchen herbs, including basil, chives, cilantro, dill, fennel, garlic, lavender, oregano, parsley, rosemary, sage and tarragon. A great gift for any herb lover.
Author: Charles W.G. Smith
This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and recipes for 286 different flavor combinations.
Author: Hannah Crum, Alex LaGory
Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers freezing, canning, drying and pickling produce fresh from the market or garden.
Author: Carol W. Costenbader
We stand by our products. If you are not fully satisfied at any time with your purchase, simply return the item and we will issue you a full refund. No questions asked. Shipping and handling is non-refundable.