In Mrs. Wheelbarrow’s Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.
As Barrow writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home.
Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions.
Under Barrow’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit.
In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy.
Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall.
Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Barrow’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
Author: Cathy Barrow
With its moderate climate and amazing natural resources, Ireland is a modern-day Eden, boasting lush, bountiful produce, world-renowned dairy, plentiful seafood, and grass-fed meats. In My Irish Table, sustainable food movement leader and four-star chef Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington, D.C., where he runs seven beloved and critically lauded restaurants.
Featuring 130 delicious recipes-from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd's Pie, and Mam's Apple Pie-My Irish Table draws on Armstrong's Irish upbringing as well as his professional experience and French culinary training. In his hands, Irish food is comforting yet elegant, rustic yet skillful, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.
Author: C. Armstrong, D. Hagedorn
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers and producers of artisanal goods from Nebraska, Iowa, South Dakota and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport you to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
The Great Plains are often maligned as "flyover" country, or perhaps only known as bulk producers of corn, soybeans, beef and pork. But spend any time in these heartland cities or farms and you'll quickly discover a burgeoning "good food" movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephant's eye, but New Prairie Kitchen introduces readers to the phenomenal talent emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Author: Summer Miller
Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen presents more than 100 gluten-free recipes inspired by the classics Lisa Stander-Horel grew up helping her mother make … and the bakery and store-bought favorites she and her family missed the most. Here are Mom's Marble Chiffon Cake, Black & White Cookies, O'Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave!
With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.
Author: Lisa Stander-Horel, Tim Horel
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Author: Harold McGee
Yvonne Ruperti, recipe developer extraordinaire, will tempt readers into the kitchen with a uniquely simplified approach to baking. In this one-of-a-kind recipe collection, Ruperti shows how to create beautiful, delicious and wholesome desserts from scratch using just one bowl. No mixer, no food processor. It's for anyone looking for the ease and convenience of box mix baking, but with quality ingredients and gourmet results. Best of all, practically all of the recipes are mixed and in the oven in just 15 minutes or less. That's it!
One Bowl Baking includes more than 100 effortless recipes for all types of super delicious treats, including:
Author: Yvonne Ruperti
Quick desserts and even quicker clean up mean more time with your family and friends, and less time in the kitchen. With One Dirty Bowl, whip up show-stopping desserts like Hazelnut Puffs, Peanut Butter Truffle Bars, and White Chocolate and Strawberry Cupcakes, all while dirtying just one bowl. Grab your bowl and get ready to bake!
Author: Christina Dymock
Take your plant-based pies to another level. In Pies and Tarts with Heart, popular blogger Dynise Balcavage shares her straightforward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S'more Pie-and everything in between-these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.
Inside you'll discover:
Author: Dynise Balcavage
These are not your grandmother’s preserves, but we’re certain she would approve!
Preservation Society is a very particular preserves company. And while its founder, Camilla Wynne, may not always make pristine preserves from organic heirloom produce, she does make things filled with imagination and heart.
Wynne’s mandate at Preservation Society is to use as much local produce as possible. It may seem like a nice idea to make the perfect strawberry jam, but that’s not what she does, nor is it the type of recipe you’ll find in this book. Instead, her recipes are amusing, creative and simply mouthwatering.
She has worked with some of the top chefs, and this experience is reflected in her recipes. They don’t use complicated techniques or hard-to-find ingredients, but with a combination of classic ideas and surprise twists, they manage to be utterly unique creations. Besides the sumptuous jams, jellies and marmalades, you’ll also find recipes for syrups, marinades, chutneys and conserves, as well as 18 recipes that use the original preserves.
Whether you’re a beginner or a seasoned pro, you’ll be comfortable making these recipes, which feature reliable, easy-to-follow, up-to-date preserving instructions and information.
Author: Camilla Wayne
Increasingly, food-based businesses are seen as key solutions to solve our social and environmental problems, and yet entrepreneurs report a surprising lack of access to money to help them get started or grow.
Raising Dough is an unprecedented guide that provides social entrepreneurs-as well as their potential supporters-the tools necessary to enable more of these businesses to launch and thrive.
Social-finance expert Elizabeth Ü explains what every budding entrepreneur should do even before they begin asking for money, including choosing an appropriate ownership model. She covers a wide range of possible funding sources, from traditional public and institutional grant and loan programs to cutting-edge, community crowdfunding models.
Case studies detailed throughout Raising Dough serve as a real-life guide for business owners and investors. Additionally, the book includes an extensive resource section of business planning and membership networks, funding sources, and more.
Raising Dough provides valuable and unique insights into the world of finance that will:
Written primarily for people managing socially responsible food businesses, Raising Dough includes resources, strategies and lessons that can benefit any socially minded entrepreneur and those who would support them, including investors.
Author: Elizabeth U
Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.
The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.
Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like Salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.
Author David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply — even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
Author: David Gumpert
Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes—salads, soups, side dishes, main courses, drinks and desserts.
Author: Diane Morgan