• DIY CHEESE PACKAGE

    This package includes one Mozzarella & Ricotta DIY Cheese Kit and a copy of One-Hour Cheese by Claudia Lucero.*

    ONE-HOUR CHEESE
    It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate … and yes, you've made all the cheeses on it. Even better: You made them all earlier that day.

    In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt and press. Simple variations produce delicious results across three categories: Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

    MOZZARELLA & RICOTTA DIY CHEESE KIT
    Make your own succulent mozzarella and creamy ricotta with an Urban Cheesecraft Kit!

    Your Mozzarella & Ricotta DIY Cheese Kit includes these carefully selected and tested supplies:

    • Instruction/recipe handbook and unlimited email support
    • Fine-mesh, 100% cotton cheesecloth (also known as butter muslin)
    • Glass dairy thermometer (alcohol, not mercury)
    • Gluten-free, non-GMO vegetarian rennet tablets
    • Gluten-free, non-GMO citric acid
    • Pure, non-iodized flake salt

    The ingredients allow you to make at least eight batches of cheese. You can reuse the recipes, thermometer and cloth, and find refills of rennet tablets, salt and citric acid in the Urban Cheesecraft shop online when you run out.

    Simply add a gallon of cows' milk and in one hour, you will be eating and sharing homemade, all-natural mozzarella or ricotta!

    A batch is about 1 ½ to2 pounds, depending on whole or low-fat milk, or mozzarella vs. ricotta, so you'll have plenty of supplies to experiment with different herbs, shapes and recipes.

    The cheese kit was developed by Claudia Lucero, author of One-Hour Cheese. It shows readers how to make these cheeses and many more with step-by-step photos, a rarity in cheesemaking books.

    FOOD SAFETY AND HANDLING: Please note that this kit and its supplies are hand-poured, hand-folded and assembled in a food-safe, fully licensed space. The food items are all gluten-free but packaged in a room that comes in contact with wheat, soy, corn, nuts and other food allergens. The kits are also vegetarian-friendly.

    *Book and cheese kit will ship separately.

    Item: 7882

    Format: Other/miscellaneous products

  • DRINK THE HARVEST

    Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year.

    Item: 7232

    Author: Nan K. Chase, DeNeice C. Guest

    Format: Paperback

  • DUTCH OVEN AND CAST IRON COOKING

    No matter where you cook, cast iron can do it all! Rediscover what our grandparents always knew: Cast iron cookware produces mouthwatering food that practically slides out of the pan. Versatile enough to go from stovetop to oven, cast iron works equally well on grills and over campfires, and clean up is a breeze. Dutch Oven and Cast Iron Cooking offers complete instructions for using the classic Dutch oven to bake, simmer or roast your way to delicious food. This delightful book provides 50 recipes for breakfast, breads, main dishes, side dishes and desserts. Also included are valuable tips for seasoning, cleaning, drying and storing cast iron cookware. Perfect for any camp enthusiast, each recipe comes with instructions for both indoor and outdoor cooking methods.

    Item: 6961

    Author: Peg Couch

    Format: Paperback

  • DUTCH TREATS: HEIRLOOM RECIPES FROM FARMHOUSE KITCHENS

    Internationally known food historian William Woys Weaver presents a richly photographed gastronomical journey into the heart of Pennsylvania Dutch food traditions, with more than 100 heritage recipes and the colorful stories behind them – including Shoofly Cake, New Year’s Pretzels, and the original Snickerdoodles. Dutch Treats explores the vast diversity of authentic baked goods, festive breads, and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).

    Item: 8134

    Author: William Woys Weaver

    Format: Hardcover

  • EAT IT UP!

    These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday’s roast, even the last lick of jam in the jar are put to good, tasty use.

    Item: 7967

    Author: Sherri Brooks Vinton

    Format: Paperback

  • EAT LIKE YOU GIVE A DAMN

    Entrepreneurs and ethical vegans Michelle Schwegmann and Josh Hooten first satisfied their passion for saving animals by founding Herbivore, a successful line of clothing that promotes a cruelty-free lifestyle. In this collection of more than 100 of their favorite vegan dishes, they’ve extended their art and ethics into the kitchen, showcasing how and why everyone can and should eat like they give a damn.

    Item: 7807

    Author: Michelle Schwegmann

    Format: Paperback

  • EAT RAW, EAT WELL: 400 RAW, VEGAN & GLUTEN-FREE RECIPES

    Raw food diets (where food is eaten raw and if heated, the temperature can't exceed 118 degrees Fahrenheit) are becoming increasingly popular today for a variety of reasons: a quest for weight loss and increased energy, reduced risk of diseases, an aversion to animal-based foods or simply a desire to consume more whole, nutrient-rich ingredients. Whatever each person's reason, raw food diets and/or lifestyles are certainly becoming more mainstream.

    This wonderful collection of recipes will appeal to both novices and veterans of the raw food lifestyle -- they are imaginative, feature easy-to-follow instructions and are incredibly delicious. From hearty breakfasts that get your day off to an energized start, to satisfying soups and sumptuous main courses, to lush decadent desserts that will satisfy the most discriminating sweet tooth, these recipes reflect author Douglas McNish's talent and commitment to the lifestyle.

    Eat Raw, Eat Well includes dishes such as:

    • Pear and Walnut Pancakes, Banana Cream Pie Smoothie
    • Jicima, Corn, Quinoa and Lime Hot Pot, Perfect Guacamole
    • Cauliflower Risotto, Spicy Kimchi, Black Lentil Sloppy Joes
    • Quinoa Pilaf, Sweet Potato and Squash Mac 'n' Cheese
    • Walnut Portobello Burgers, Moussaka
    • Caramelized Peach Tart, Pear Crisp
    • Buckwheat Pretzels, Sour Cream and Onion Kale Chips, Pizza Bites

    In addition there's a wealth of information on how to properly prepare the ingredients in advance of meal preparation to enhance their nutritional value as well as comprehensive "raw pantry" information.

    Item: 6997

    Author: Douglas McNish

    Format: Paperback

  • EAT YOUR GREENS

    Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food security. Leaf crops produce more nutrients per square foot of growing space and per day of growing season than any other crops, especially vitamins and minerals commonly lacking in the North American diet. As hardy as they are versatile, these beautiful leafy vegetables range from the familiar to the exotic. Some part of this largely untapped food resource can thrive in almost any situation.

    Eat Your Greens provides complete instructions for incorporating these nutritional powerhouses into any kitchen garden. This innovative guide shows how:

    • Familiar garden plants such as sweet potato, okra, beans, peas and pumpkins can be grown to provide both nourishing leaves and other calorie- and protein-rich foods
    • A variety of nontraditional alternatives readily adapted to local growing conditions(such as chaya, moringa, toon and wolfberry) can be introduced
    • Your soil can be improved … while getting plenty of vegetables by growing edible cover crops!

    Beginning with a comprehensive overview of modern commercial agriculture, and rounded out by a selection of advanced techniques to maximize, preserve and prepare your harvest, Eat Your Greens is an invaluable addition to the library of any gardening enthusiast.

    Item: 7573

    Author: David Kennedy

    Format: Paperback

  • EAT YOUR VEGETABLES

    Whether you're a single vegetarian, an omnivore who's looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer's market binge before it rots?

    There's no need to succumb to the frozen veggie burger. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column "Cooking for One" Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally inspired vegetarian, vegan and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp With Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan's fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.

    The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan's charming, personable voice and unfussy cooking style encourage home cooks-both new and experienced-to take control in the kitchen and craft delicious veggie-centric meals for one.

    Item: 6877

    Author: Joe Yonan

    Format: Hardcover

  • EATING ALIENS

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $14.95. AVAILABLE ONLY WHILE SUPPLIES LAST!

    North America is under attack by a wide range of invasive animals. Black spiny-tailed iguanas in Florida, Asian carp in Missouri and Virginia, nutria in Louisiana, European green crabs in Connecticut, and other alien species throughout the United States are devouring our native plants and animals, pushing many to the brink of extinction. Jackson Landers has a unique solution to the problem: Eat them! In this adventurous narrative, Landers describes his quest to hunt 12 invasive animal species and turn them into delicious meals, showing how anyone can feed a family while enjoying the thrill of the hunt and helping to protect and conserve the natural environment.

    Item: 5961

    Author: Jackson Landers

    Format: Paperback

  • EATING LOCAL

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $35.00 AVAILABLE ONLY WHILE SUPPLIES LAST!

    In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.

    With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.

    Item: 6060

    Author: Janet Fletcher

    Format: Herbal Supplements

  • EATING ON THE RUN

    No survival pantry is complete without this book. Eating on the Run will equip you with a working knowledge of dozens of readily harvestable plants, grasses, nuts and berries that require little, if any, preparation. You will learn how to distinguish safe plants from toxic varieties, which parts of the plant are edible, and when and where you’re likely to find abundant supplies each season. Plus, the author shares delicious ways to enjoy the plants while on the move. There are some 2,000 edible plants recorded, most of which are not cultivated as crops. Growing wild, these little-appreciated but healthful and palatable plants can feed you well in the wilderness at every time of the year, even in the dead of winter.

    Item: 6413

    Author: Fred Demara

    Format: Paperback

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