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Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
Beautiful New Paperback with over 150 illustrations tells the story of how grain storage began and elevators were invented. Includes sections on a variety materials used in the mid-west from the 1800s to today with many historic photos and 86 full color examples of these wonderful and fascinating buildings that are integral to our farm heritage.
About the author
Linda Laird was born and raised in Wichita, Kansas. She was always fascinated with the shapes of the grain elevators that define the horizon in that flat place. She became a historic preservation consultant and community planner, moved back to Kansas and married a John Deere loving, ex-farmboy from rural Reno County.
In 1992 the Kansas state legislature revised the tax code to include taxing the historic wooden elevators used primarily for storage or remaining empty. Many of the oldest wood frame elevators have been torn down or burned since then to avoid taxes. Laird and her husband, Larry Haney, were determined to at least photographically document each elevator in Kansas before the destruction was complete. They were encouraged by The James Marsden Fitch Charitable Trust, a New York foundation that provides mid-career grants to historic preservation projects. The grant allowed them to travel through the mid-west researching and photographing elevators in a multi-state area. This book is a product of that grant.
The original goal of photographing all of the elevators in Kansas was achieved in 2003 when over 1200 elevators had been photographed and documented in a searchable index. It is now possible for the first time to write a history of grain elevators in the state.
Laird's next book will focus on the historic significance of the documented elevators with attention to the various architectural styles and materials used in the continuous development of Kansas elevators.
Author: Linda Laird
Sidestep years of unwarranted trial and error and learn to bake like a professional without having to go to school, read book after book, or spend countless hours scouring the Internet searching for answers to your most pressing questions. With more than 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, and more than 200 tips and sidebars filled with invaluable information and troubleshooting advice, along with comprehensive, yet practical, explanations of ingredients, equipment and the entire bread-baking process, The Art Of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel and, ultimately, taste like a professional artisan baker.
The Art Of Baking Bread accomplishes what no other book does—teaching you what the professionals know but don’t tell you—and does so in a way that anyone can understand. In the end, you’ll possess exceptional know-how and confidence, as well as a precise, easy to understand blueprint for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and virtually any other variety that will make your bread the envy of every baker around—professional or otherwise.
Author: Matt Pellegrini
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Author: Sandor Ellix Katz
A complete introduction to natural building for everyone from do-it-yourselfers to architects and designers.
Author: Kennedy, Smith, Wanek
Most DIY cheesemaking books are hard to follow, complicated and confusing, and call for the use of packaged freeze-dried cultures, chemical additives and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools and the cheese cave. The 14 chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown, freeze-dried cultures. It also explores how GM technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Author: David Asher
These days, staying in is the new going out, and homemade deli is the way to eat gourmet! Emma MacDonald, a trained chef and founder of The Bay Tree—the UK's premier deli—shares her celebrated culinary secrets for the first time, explaining how to pickle, smoke, cure, and conserve; put together great meals; and mix and match both home-cooked and store-bought foods. This fantastic treasure trove of culinary delights shows you how to produce delicacies ranging from cured meats, smoked fish, and sweet preserves to farmhouse cheeses, fresh pasta, and fresh-baked pies. The mouthwatering recipes include Pastrami with Sweet Cucumber Relish, Sticky Redcurrant & Clove Glazed Ham, Sizzling Beef with Korean Vegetable Pickle, and Chocolate Risotto with Cherries in Kirsch.
Author: Emma MacDonald
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.
Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.
The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
Author: Jeffrey P. Roberts
The Backyard Beekeeper, now revised and expanded, makes the time-honored and complex tradition of beekeeping an enjoyable and accessible backyard pastime that will appeal to gardeners, crafters, and cooks everywhere. This expanded edition gives you even more information on "greening" your beekeeping with sustainable practices, pesticide-resistant bees, and urban and suburban beekeeping. More than a guide to beekeeping, it is a handbook for harvesting the products of a beehive and a honey cookbook--all in one lively, beautifully illustrated reference. This complete honey bee resource contains general information on bees; a how-to guide to the art of beekeeping and how to set up, care for, and harvest honey from your own colonies; as well as tons of bee-related facts and projects. You'll learn the best place to locate your new bee colonies for their safety and yours, and you'll study the best organic and nontoxic ways to care for your bees, from providing fresh water and protection from the elements to keeping them healthy, happy, and productive. Recipes of delicious treats and instructions on how to use honey and beeswax to make candles and beauty treatments are also included.
Author: Kim Flottum
Author: H. Lee Schwanz
Author: Sue Ann Weaver
Each breed of chicken listed in the field guide is thoroughly described and is illustrated by color photos. The book tells you all about the bird, detailing each breed's particular usefulness, adaptation to climate, coloration, number of eggs typically laid, foraging ability, temperament, and unique qualities. There are fun facts about varieties of chickens, as well as information about color and comb varieties, rare breeds, classification, and hybrids.
Author: Christine Heinrichs
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