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Able to comfort, nourish, and heal, broths and stocks have always had a central place in kitchens around the world. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are more than a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul.
Author: Jennifer McGruther
This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age, and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and making sausage.
Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.
Author: Hank Shaw
Using detailed, step-by-step photography of every stage of the process, author Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animal.
Author: Adam Danforth
Using detailed, step-by-step photography to show every stage of the process, author Adam Danforth demonstrates exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animals.
Author: Adam Danforth
Treat your family and friends to fresh organic produce, whole foods and healthy choices … at a fraction of the grocery store price!
With tons of helpful tips and instructions, chef Stephanie Petersen walks you through the process of preserving your own foods. It’s easier than you think!
Stock your pantry with the delicious flavors of:
Once you’ve done the prep work, you’ll have a variety of ready-made meals your family will love. Invest in your health without spending a fortune. Learn how to create your own canned foods with remarkable flavor and gourmet flair!
Author: Stephanie Petersen
Urban farmers, foodies and cooking enthusiasts of all ages are taking matters into their own hands when it comes to food preservation. For those wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding offers modern techniques and tasty recipes from heartland farms. In Canning, Pickling and Freezing with Irma Harding, writer Marilyn McCray leads readers through step-by-step techniques for preserving fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs and farms from across the country. The book not only explains canning, pickling and freezing, but goes further to cover smoking and curing of fresh fruits, vegetables and meats as well.
Readers are guided through the book by Irma Harding, a fictional spokesperson for appliances produced by International Harvester during the 1950s. The book features vintage art and photographs of Irma back in the day, as well as a brief history of Irma and her ever-so-collectible vintage appliances and memorabilia. Most important, this cookbook is packaged with timeless step-by-step techniques and tasty, interesting recipes.
Author: Marilyn McCray
Homemade meals are making a comeback, and you can start with the basics with Capper’s Farmer Guide to Cooking from Scratch. Full of 95 recipes and tips, this guide will give you many ideas for homemade food, such as making your own butter and bread, freezing your own fruits and vegetables from your garden, and preparing delicious and simple one-pot meals. Learn all about cooking from scratch with articles teaching you how to:
No matter your experience with homemade cooking or baking, ditch the processed, store-bought treats or meals and learn how to whip up the tastiest, healthiest and freshest recipes with Capper’s Farmer Guide to Cooking from Scratch!
Your healthy Paleo lifestyle is about to get easier and so much more delicious thanks to one pan and one book, Cast Iron Paleo. On the stovetop or in the oven, your cast-iron skillet brings out the flavors of pastured meats, fresh vegetables, healthy fats, and the savory spices you’ll find in these recipes.
Author: Pamela Ellgen
Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.
Author: Rachael Narins
You've heard it: You are what you eat. The evidence is mounting that what you put into your mouth matters. What better way is there to know exactly what you are eating than to grow some of your own food or get to know your farmer? Celeste has decades of experience providing good, nutritious food for her family. Celeste's Garden Delights will show you how to grow, can, ferment, freeze, dry and root cellar fresh produce. If you can't do it all, just do what you can. Start small. Even if you live in an apartment, you can grow a tomato plant or two in pots on the balcony or patio. Or, you can take a few hours in the summer to buy and prepare berries or corn for your freezer. If you have a lawn and would like to make part of it into a garden, the section on No-Till Gardening will tell you how. Thinking about keeping chickens? Read the section on Backyard Chickens to see if it's something you truly want to do. Food is usually less expensive when it is in season. Get together with some friends to take advantage of bulk buying. Farmers generally give you good discounts if you buy large quantities or "seconds" (food with a few bruises). You can do it! There's no better feeling than having an actual relationship with your food. Homegrown and homemade (or locally grown and made) are truly the best.
Author: Celeste Longacre
One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.
Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.
More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.
Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.
Author: Gordon Edgar
More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood.
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.
Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
Author: Ed Wood, Jean Wood
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