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Bring tasty, old-fashioned comfort food to your table at every meal with the updated Comfort Food Cookbook, a collection of 230 recipes from the archives of long-running country lifestyle magazine Grit.
This special slipcase edition features the best-selling combo of Cooking Class and Baking Class, along with a bonus cutting board. These two titles are a complete (and fun!) class in the basics of cooking from scratch, beginning with simple sandwiches on a stick and advancing to pizza, fish tacos, popovers, and homemade bread. Kids learn how to safely handle kitchen appliances like blenders and mixers, use the stove and oven, and master techniques such as chopping, peeling, grating, dicing, measuring, and cleanup.
Seeds are moving into the health spotlight: Oil-rich varieties can boost energy, reduce cholesterol, inhibit tumor growth, and promote heart, brain and immune function. Incorporating these little nutrient bombs into your daily diet is a great way to boost your health without having to give up your favorite foods. In Cooking with Seeds, Charlyne Mattox shows you how.
In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that a cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control.
CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.
2016 Bronze Winner of the Independent Publisher Book Awards!
Many people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada.
From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller and self-reliance expert Victoria Redhed Miller shares a wealth of invaluable information including:
This unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale — and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits.
Preorder: Book becomes available 5/7/19.
Spectacularly illustrated, this is an annotated edition of Nicholas Culpeper’s best-selling herbal book on using, gathering, and preparing herbs. Supplemented with new commentary on modern usage by acclaimed U.S. herbalist and author Steven Foster, Culpeper’s 17th century text provides information on where each herb can be found, its astrological correlations, and all of its medicinal benefits.
Maintaining good bacteria in the body is critical to achieving a healthy gut and a healthy immune system. Fermented beverages are brimming with hardworking, beneficial bacteria that work to improve your digestion, fortify your immune system, assist in detoxification, and contribute to a radiant complexion and a balanced mind.
Healthy bacteria is sensitive to everyday habits such as sugar, caffeine, processed foods, and toxins, and fermented beverages provide some insurance against this. It’s time to get back into balance with Cultured and Fermented Beverages. Harness the powerful benefits of these amazing traditional superfoods:
Enjoy 75 recipes for cultured drinks like kombucha, kefir, herbal and medicinal ferments, and cultured smoothies you can brew at home including: Cayenne Lemon Kombucha, Blueberry Basil Kefir, Beet Kvass, Kiwi Soda, Ginger & Turmeric Fermented Tea, Morning Liver Tonic, Berry Rooibos Kombucha, and Sweet Potato Soda.
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
For lovers of all things dry cured, charcuterie specialist Charles Wekselbaum has written an unconventional entry-level guide to the process. “Charlito” includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more.
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
The book follows the curing and smoking processes from beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, and seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers and all food crafters.
About the Made at Home book series
A new series for living the good life!
Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.
And it doesn’t require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.
This illustrated cookbook celebrates the abundance at farmers market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes, and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. Discover new ingredients and open up a fresh culinary adventure in your kitchen.