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Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts and spices. You open the fridge and find inside a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments and seasonal produce. This is Amy Chaplin’s kitchen. It is a heavenly place, and this book will make it your kitchen too.
With her love of whole food and knowledge as a chef, Chaplin has written a book that will inspire you to eat well at every meal. Part One lays the foundation for stocking the pantry. This is not just a list of food and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment. Also included throughout are tips on living a whole food lifestyle: planning weekly menus, why organic is important, composting, plastics vs. glass, drinking tea, doing a whole food cleanse, and much more.
Part Two is a collection of recipes (most of which are naturally gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I’ll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert.
If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, it will become your best friend, always there for you when you’re on your own, and ready to lend a hand when you’re sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.
Author: Amy Chaplin
With 100 recipes for the home cook from Atlanta's most celebrated eateries and more than 200 full-color photos featuring mouthwatering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for tourists and residents alike.
Author: Kate Parham Kordsmeier
It may seem counterintuitive to want bugs in a garden, but insects are indeed valuable garden companions. Especially those species known for eating the bugs that eat plants. Assassin bugs, damsel bugs and predatory stink bugs are all carnivores that devour the bugs that dine on a garden.
Attracting Beneficial Bugs to Your Garden is a book about bugs and plants, and how to create a garden that benefits from both. In addition to information on companion planting and commercial options for purchasing bugs, there are 19 detailed bug profiles and 39 plant profiles. The bug profiles include a description, a photograph for identification, an explanation of what they do for the garden, and the methods gardeners can use to attract them. The plant profiles highlight the best plants for attracting beneficial bugs and offer detailed information on size, care requirements, zone information and bloom time. Design plans show gardeners how to design a border specifically for the bugs.
This complete, hands-on guide is for anyone looking for a new, natural and sustainable way to control pests.
Author: Jessica Walliser
There's something to be said for simpler times, when our way of life seemed more wholesome ... when our food was grown with fewer pesticides and growth hormones ... when we tended kitchen gardens, kept a flock of chickens and "put up" beans, pears and pickles. So it's easy to see why people across the nation are returning to their roots — and root cellars — and embracing a return to the basics.
With Traditional Kitchen Wisdom you, too, can enjoy the rewards of being more self-reliant by ...
Start your own family traditions with Traditional Kitchen Wisdom, and rediscover the pleasure of returning to a greener, healthier and more self-sufficient lifestyle.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Andrea Chesman
Small-scale home biodiesel production holds a singular attraction for the do-it-yourself enthusiast. While perhaps it can't save the world, this unique renewable fuel is economical, fun to make, better for the environment, and will help you reduce your dependence on Big Oil. And getting started is easier than you think.
Backyard Biodiesel is written by two recognized experts in the field of small-scale biofuels. This comprehensive hands-on, practical, DIY guide includes:
Making your own fuel is not only possible, it is rewarding. Designed to be accessible to everyone from readers with no prior technical expertise to alternative energy buffs, Backyard Biodiesel is a must-read for any aspiring brewer, packed with everything you need to get up and running quickly and safely.
Author: Lyle Estill & Bob Armantrout
Author: Jeanie & David Stiles
A must-have for every backyard chicken keeper, Backyard Chickens Beyond the Basics goes beyond introductory lessons and explores the realities of raising a flock for eggs -- and entertainment, of course! From odd eggs and molting to feeding and preparing for the seasons, this book covers the subjects beginner books don't adequately address and re-examines common knowledge that may not actually hold true. It's a resource to turn to time and again for expert advice to make sure your birds are happy, healthy, and productive.
Author Pam Freeman, an editor and "Ask the Expert" columnist at Backyard Poultry magazine, draws on her years of experience fielding reader questions to identify and clearly explain many common - and some not-so-common - issues in chicken keeping. How do you add new chickens to your flock? What is the pecking order and how can you change or control it? Is it better to raise chicks by hand or with a broody hen? What do you do when you collect eggs and discover: lash eggs, calcium deposits, soft eggs, eggs within eggs, or wrinkled eggs? In Backyard Chickens Beyond the Basics, readers will find not just answers, but a book full of "coop truth" that helps them continue on their journey. Because as every chicken owner knows: Chickens are individuals and real-life chicken keeping often takes you far from the beaten path.
Author: Pam Freeman
Backyard Pharmacy helps you choose the best "backyard" medicinal plants. All of the plants can be grown easily by home gardeners throughout North America … and used for their healing and natural-remedy properties! Author Elizabeth Millard shares her deep knowledge of what to add to your garden to grow your own medicine cabinet to enhance your health.
Each featured plant profile includes:
Author: Elizabeth Millard
With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. Some information is straight out of Corriher's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.
There is simply no one like Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.
Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Corriher's “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.
For years, food editors and writers have kept CookWise, Corriher's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.
BakeWise does not have just a single source of knowledge; Corriher loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for 25 years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Corriher 's daughter-in-law's mother. Corriher also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
BakeWise is for everyone. Some will read it for the adventure of problem solving with Corriher. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit.
Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Corriher's popovers are huge.
Author: Shirley Corriher
Nothing beats the intoxicating smell of freshly baked bread. But what if you could create those beautiful artisan loaves in the most traditional way possible: with just your own two hands?
Baking by Hand shows you how to do just that. Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. They'll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, you'll learn the Four-Fold technique-the key to making the kind of bread at home that will simply be top tier in any setting.
In this book, the Kings feature their stand-out bakery recipes, including favorites such as their North Shore Sourdough, a perfectly crusted and open-crumbed ciabatta, and their earthy, healthy and wonderful multigrain loaf. And that's only half the story. The Kings also offer up techniques and recipes for their much-loved pastries like Concord Grape Pies and Rhubarb-Ginger Tarts, combining seasonality, locality and a passion for fresh ingredients. And they're all ready for you to make-without a mixer.
Author: Andy & Jackie King
Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.
Author: VALERIE BAER
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