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Featuring delicious seasonal recipes to help make the best use of homegrown produce, The Kitchen Garden Cookbook is packed with imaginative, inspiring ideas to turn your beautiful bounty into delicious dishes. With techniques and expert advice to help you harvest, preserve and prepare your crops successfully, this cookbook is the fruit-and-vegetable-grower's perfect kitchen companion.
Author: Caroline Bretherton
Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire.
And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America’s leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouth-watering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food.
Inside the book you will find:
Author: The Lodge Company
In this collection of more than 100 recipes that combine smart nutrition and superb flavor, culinary nutrition pioneer Rebecca Katz highlights the top 16 foods proven to fight the most common chronic conditions.
Author: Rebecca Katz, Mat Edelson
Delicious home-cooked meals your family will love with almost no prep time—it’s positively magical!
Grab your wand (or ladle) and get ready to whip up the healthiest, easiest-to-make food you’ll ever eat. Full of wholesome ingredients and flavors you have to taste to believe, these meals are faster than the drive-thru and much cheaper too! You won’t be able to resist.
With dozens of fantastic recipes for breakfasts, dinners, appetizers and dessert, this cookbook is perfect for busy families.
Experience the magic of your slow cooker every day of the week!
Author: Sarah Olson
Now in his first book written for a faith audience, Joel Salatin offers a deeply personal argument for earth stewardship, and calls for fellow Christians to join him in looking to the Bible for a foodscape in line with spiritual truth. Salatin urges Christians to rethink America's allegiance to cheap corporate food that destroys creation in its production, impoverishes Third World countries, and supports oligarchic interests.
Author: Joel Salatin
Food is more than just fuel; it's key in helping us live longer, healthier lives. Looking carefully at the science of nutrition, Dale Pinnock uses his culinary skills to create practical, delicious dishes that are a pleasure to eat but also alleviate a variety of ailments and illnesses. From antioxidant-rich blueberries that aid the heart and circulation to shiitake mushrooms to boost the immune system, these ingredients target the skin; joints; respiratory, digestive, metabolic and nervous systems; and even fatigue and hangovers! The recipes include Herbed Mediterranean Frittata, Thai Fish Soup, a Roasted Vegetable and Guacamole Open Sandwich, Wholemeal Bean Quesadillas, and (because everyone deserves a sweet treat) Mint Chocolate No-Cheese Cake!
Pinnock also provides a general overview of conditions and what foods can help heal them.
Author: Dale Pinnock
With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Hertzberg and François have completely revamped their first, most popular and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Hertzberg and François returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, 40 all-new gorgeous color photos, and 100 informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ frequently asked questions.
This revised edition also includes more than 30 brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Hertzberg and François’ innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
Author: Jeff Hertzberg, Zoe Francois
For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning.
Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint.
While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists and grassroots food activists who are collaborating with farmers, millers, bakers and other local producers.
Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in 100 years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities and the health of the environment.
Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
Author: Amy Halloran
with The New Cast-Iron Cookbook, you'll whip up hundreds of modern, mouthwatering plates that will leave your dinner guests in awe. Featuring more than 200 recipes for the world's most indestructible skillet, you'll learn how easy it is to create delicious dishes from scratch and finally ditch that nonstick pan.
Author: Adams Media
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients. The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.”
Author: PASCAL BAUDAR
From the heart of the Non-GMO movement comes a collection of recipes and advice for healthy living. Here in the United States, unlabeled GMOs (genetically modified organisms) contaminate as much as 80 percent of the packaged food supply. These novel organisms have never undergone long-term human safety tests, and are labeled or banned in more than 60 countries around the world. The Non-GMO Cookbook is an invaluable resource for the growing number of Americans who are looking to opt out of the GMO experiment.
For this unique cookbook, Megan Westgate and Courtney Pineau of the Non-GMO Project collected a delicious assortment of treasured recipes from friends and allies in the non-GMO community. From classic favorites to bold innovations, you'll find simple recipes for every meal and occasion. Complete with tips for non-GMO shopping, and featuring lots of gluten-free, dairy-free, and allergy-friendly selections, The Non-GMO Cookbook is your complete guide to safe, healthy, non-GMO living.
Author: M. Westgate & C. Pineau
A traditional foods diet celebrates unrefined, whole and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our ancestors, before the industrialization of food. The traditional foods diet, based on the findings of Dr. Weston A. Price's anthropological data from the 1930s, suggests that cultures who subsist on native, unrefined, traditionally prepared foods enjoy better health (with lower rates of infertility, heart disease, diabetes and autoimmune disease) than those who consume a diet of processed foods. This cookbook offers a beautifully illustrated treatment of this nutrient-dense cooking style, with wholesome, time-tested recipes, including restorative bone broths, revitalizing kombuchas and tonics, and hearty and economical bean and lentil dishes. Contrary to nearly all of today's trendy diets, the traditional foods diet is not a restrictive eating style--it focuses on eating diversely and seasonally. It is more inclusive than the paleo diet and shares the environmental and ethical principles of the farm-to-table movement. Practical sidebars include tutorials on infusing honey, making homemade almond flour, preparing a sourdough starter, and rendering poultry fat. Beyond recipes, The Nourished Kitchen also addresses the larger issues of how modern convenience food bypasses traditional culinary wisdom and the critical importance of how food is sourced and prepared for optimal nutrition.
Author: Jennifer McGruther
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