The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the 13 weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival.
Author: Katrina Blair
Primitive beers, country wines, herbal meads, natural sodas, and more
The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.
Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.
The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.
The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.
Author: Pascal Baudar
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.
Author: Doug Oster
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!
Author: TRISHA YEARWOOD
Barton Seaver's second, seminal book on seafood cookery, after For Cod and Country, offers more than 150 new mouthwatering recipes, including entrees, salads, appetizers, soups, pastas, stews, sides, and sauces. This emphasis has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices of the sustainability movement. The book is full of helpful advice on buying, choosing, and making the most of your ingredients, and it also includes an essential guide to seafood prep and cooking techniques (a must for all seafood lovers).
Author: Barton Seaver
As American as apple pie? How about As American as freshly baked bread? Before we became reliant on mass-produced supermarket loaves, the United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread … not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America’s home-baking legacy.
Author: Adrienne Kane
This wonderful book's more than 200 pages promise a variety of tantalizing creations that can emerge from your oven. Each recipe is an acclaimed creation of a cooperatively owned and operated bakery. This guide to healthful baking contains one of the most complete sections in print on the baking process, ingredients and how to make substitutions, as well as tips for bread baking and instructions for making cakes, pies, muffins and cookies that come out right the first time.
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A stylish and charming cookbook from a rising food star that interweaves personal anecdotes about food and the good life with 100 simple and appealing seasonal recipes.
Bestselling author Sophie Dahl offers up 100 wholesome recipes for health-minded home cooks who yearn for a bit of indulgence in her gorgeous second cookbook. Favoring natural sweeteners, minimal meat, and abundant produce, these dishes satisfy yet never feel ascetic. Recipes ranging from Roasted Pumpkin with Sautéed Greens and Toasted Cumin Dressing to Rhubarb Rice Pudding are organized seasonally, and the book finishes with a full chapter of luscious desserts. But the recipes are only part of the story--Sophie’s food-filled memories and musings on the good life make this a book to treasure for its writerly charms as much as for its advice in the kitchen.
Very Fond of Food will enchant the eye with evocative photography and whimsical drawings; inspire the mind with witty recollections on family, travel, and romance; and captivate the palate with recipes that comfort body and soul. Sophie Dahl invites you into a delightful world where every meal is a story, and there’s always an excuse for cake.
Author: Sophie Dahl
Format: Herbal Supplements
When you're busy and living a fast-paced lifestyle, it's hard to imagine preparing quick and healthy meals. Weeknight Fresh & Fast is filled with 100 solution-oriented dinner recipes featuring meat, poultry, seafood, and vegetables. When you hear the questions, "What's for dinner tonight?" you now have a healthy and quick answer!
This book offers a road map for cooking and eating healthy meals anytime, no matter what the day brings. Look no farther for tips offering time-saving strategies and ideas for using leftovers. You can cook healthy dinners no matter how much or little time you have!
Author: Kristine Kidd
The homesteading movement is continuing to grow, as more people are stepping up to have a hand in where their food comes from. Whether you want to dabble or immerse yourself completely in the do-it-yourself, back-to-basics lifestyle, Welcome to the Farm is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard. Shaye Elliott takes readers on a journey that teaches them how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. From her experience running The Elliott Homestead, Shaye provides all the how-to wisdom you need to know about:
Welcome to the Farm is aimed to serve homesteaders and urban-farmers alike, guiding them through the beginning stages of small-area farming and utilizing whatever amount of space they have available for optimal and delicious food production.
Author: Shaye Ellliot
For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms and tomatoes, or autumn apples, pears and cauliflower, this book will be your saving grace.
Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie, and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmalade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmalade, Shrimp with Three-Citrus Marmalade and Lime, and Crepes with Three-Citrus Marmalade, and so on.
Author Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.
With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
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 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: Eugenia Bone
Written by Mother Earth Living Food Editor and Mother Earth News Contributing Editor Tabitha Alterman, Whole Grain Baking Made Easy is an in-depth guide for bakers who want to maximize the nutritional value of their breads, pastries and desserts while experimenting with delicious new flavors of many different whole grains and other real food ingredients.
Try more than 75 recipes for whole-grain baked goods (all with full-color photography) featuring amaranth, barley, buckwheat, corn, durum, einkorn, emmer, oats, quinoa, rice, sorghum, spelt, rye, teff and different types of whole wheat. Alterman’s recipes are accessible yet thorough, with explanations of technique that will not only ensure success with her recipes, but will also make you a better cook.
Whole Grain Baking Made Easy also includes thorough instructions for grinding your own grains, from choosing a grain mill to making it easy to fit homemade flour making into your life. It’s not necessary to make homemade flour in order to enjoy the recipes in this book, but Alterman shows you how easy and worthwhile it can be to take the extra step toward self-sufficiency.
Whether you want to bake low-gluten goodies, maximize the nutrition in your desserts, become more self-reliant, learn how to find time to make your daily bread, master sourdough at last, or learn how to buy and use heirloom and heritage grains to replace white flour in everyday recipes, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.
Author: Tabitha Alterman