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
Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living and the riches of nature, and it’s enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call “great, honest and authentically hearty chow you can prepare at home,” the Montana way. Open Range serves up generous portions of meat (including venison, quail, duck, elk, fish, pork and beef), and all manner of favorite local steakhouse sides.
The Mint Bar and Café in Belgrade, Montana, inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montana’s culinary influences are Cajun, Creole, French and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steen’s Syrup, Poacher’s Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews, salsas, greens and desserts: You’ll leave the table satisfied.
Author: Jay Bentley, Patrick Dillon
Organic Farming is the seed you need to get your organic farm growing. This essential guidebook explains everything you need to know to begin and maintain a healthy, productive and profitable organic farm, from organic certification to planting crops to marketing your produce. If you're thinking of starting an organic farm or making the transition to organics, you're in good company. The market for organic food increases every year, as does the number of organic producers: In the past two decades, the number of organic farms and businesses has more than tripled. And whether you're growing crops or raising animals, you'll need some helpful advice as you get started. Organic Farming can help … its pages are full of inspiring and educational wisdom from author Peter V. Fossel, who has farmed organically for more than 25 years. Find out how to farm without pesticides, how to find your way through the rules and regulations surrounding organic certification, and how to develop a marketing strategy. A list of resources also points the way to other books, websites and organizations that focus on organic farming, including state standards. Organic Farming is the ideal practical handbook to fulfilling your dreams.
Author: Peter Fossel
Local foods have garnered much attention in recent years, but the concept is hardly new: Indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” celebrated here in this cookbook with 135 home-tested recipes paired with stories from tribal activists, food researchers, families and chefs.
A chapter devoted to wild rice makes clear the crucial role manoomin plays in Native cultures. Similar attention is lavished on the tallest of the Three Sisters: mandamin, or corn. The bounty of the region’s lakes and streams (walleye, whitefish and more) inspire flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota and Lakota cooks to return to, and revise, recipes for bison, venison and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi and Mandan gardeners and harvesters.
The innovative recipes collected here (from Maple Baked Cranberry Beans to Three Sisters Salsa, from Manoomin Lasagna to Black and Blue Bison Stew) will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.
Author: Heid E. Erdrich
In 1971, a caravan of 60 brightly painted school buses and assorted other vehicles carrying more than 300 hippie idealists landed on an abandoned farm in central Tennessee. They had a mission: to be a part of something bigger than themselves, to follow a peaceful and spiritual path, and to make a difference in the world. Out to Change the World tells the story of how those hippies established The Farm, one of the largest and longest-lasting intentional communities in the United States.
Author: Douglas Stevenson
We all know the proverb about teaching someone to fish, but if there are no fish left, knowing how to catch them won’t do you any good. And that’s the position businesses are in today. Resources are being depleted at an alarming rate. The cost of raw materials is rising dramatically. We are, simply put, running out of things to take and places to trash.
To survive in the long term, says Nadya Zhexembayeva, businesses need to make resource scarcity—the overfished ocean—their primary strategic consideration, not just a concern for their “green” division. Those managers who deeply understand and master this shift will be able to turn the new reality into a remarkable competitive advantage.
Overfished Ocean Strategy offers five essential principles for innovating in this new reality. Zhexembayeva shows how businesses have been finding new opportunities in what were once considered useless byproducts, discovering resource-conserving efficiencies up and down their value chain, transferring their expertise from physical products to services, and developing ways to rapidly try out and refine these new business models. A business owner herself, Zhexembayeva fills the book with examples of companies that are already successfully navigating the overfished ocean, from established corporations such as BMW, Microsoft and Puma to newcomers such as Lush, FLOOW2 and Sourcemap.
The linear, throwaway economy of today—in which we extract resources at one end, create products, and throw them away at the other—is rapidly coming to an end. A new economy is being born, one that takes this line and turns it into a circle. In every industry, creative minds are learning how to make money from reducing rather than expanding. Zhexembayeva shows how you can join them and avoid being left high and dry.
Author: Nadya Zhexembayeva
Stalwart and powerful, oxen can plow fields, haul stones, assist in logging, improve roads and demonstrate traditional farming techniques. And they are stronger, steadier, less expensive and easier to keep than draft horses. Here is the definitive guide to selecting, training, feeding and caring for working oxen. With proper care and training, oxen can be a dependable, economical alternative to heavy machinery on small working farms.
Author: DREW CONROY
This book documents the many reasons why raising livestock on a natural diet of grass is better for consumers, family farmers, the environment and the animals. Includes proof that meat, eggs and dairy products from grass-fed animals are richer in numerous vitamins and nutrients and lower in fat.
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 its readers. For more than 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: JO ROBINSON
In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food.
Author: Eric Toensmeier
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