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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
Where people live, trees live. They provide shade, beautify our neighborhoods, filter our water, and clean our air, but when they die, we often don't know what to do with them. More and more, that is changing as we learn the skills to reclaim those trees as lumber. Aimed at the woodworking hobbyist or aspiring DIYer, The Art and Craft of Wood introduces readers to the basics of wood craft.
The Art and Craft of Wood will inspire you to make something of your own through simple, approachable instructions and inspiring step-by-step photos. As a reader, you will learn valuable skills, including:
The authors have lived the process and share what they learned along the way, including the fulfillment of crafting a beautiful, practical item from wood that has been overlooked or discarded.
Author: Silas Kyler, David Hildreth
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
Can’t resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles?
Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.
Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts.
Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert.
From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.
Author: R Field,R Courchesne,L Atwood
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 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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