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Drying is a simple and easy way to preserve fresh fruits, vegetables, meats and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator,…
Drying is a simple and easy way to preserve fresh fruits, vegetables, meats and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator, your own oven or the sun. Expert Teresa Marrone thoroughly covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles. There are even instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.
Award-winning chef and Veganomicon co-author Terry Hope Romero knows her veggies. In Salad Samurai, she's back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and "side" status with more than 100 vibrant, filling entrees. This is your guide to real salad Bushido: a hearty base, a zesty dressing and loads of seriously tasty toppings. Based on whole food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to:
With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai shows you the way of the salad: killer dishes that are satisfying, healthy and scrumptious.
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,” ce…
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.
On her wildly popular recipe blog, Tess Masters (aka, The Blender Girl) shares easy plant-based recipes that anyone can whip up fast in a blender. Her lively, down-to-earth approach has attracted legi…
On her wildly popular recipe blog, Tess Masters (aka, The Blender Girl) shares easy plant-based recipes that anyone can whip up fast in a blender. Her lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Masters’ much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and that rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn- and sugar-free.
Smoothies, soups and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads and main dishes with a blended component, such as Fresh Spring Rolls With Orange-Almond Sauce, Twisted Caesar Pleaser, Spicy Chickpea Burgers With Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Masters’ smoothies and shakes taste like dessert (Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice-Cream Kale, anyone?), her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: Add an extra squeeze of this, another handful of that, or leave something out altogether. These dishes are super forgiving, so you can’t mess them up.
This nutrient-dense guide details the benefits of soaking, sprouting and dehydrating. It covers proper food combining, as well as eating raw, probiotic-rich and alkaline ingredients. But you don’t have to understand the science of good nutrition to run with The Blender Girl … all you need is a blender and a sense of adventure. So, dust off your machine and get ready to find your perfect blend.
It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pep…
It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate … and yes, you've made all the cheeses on it. Even better: You made them all earlier that day.
In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt and press. Simple variations produce delicious results across three categories: Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.
In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas and corn fritters. Jeni Britton Bauer’s one-of-a-kind cakes and cookies are no…
In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas and corn fritters. Jeni Britton Bauer’s one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top of and incorporated into the ice cream base itself.
Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Bauer’s crunchy “gravels” (crumbly sundae toppings, such as Salty Graham Gravel and Everything Bagel Gravel) are unlike toppings anyone has ever seen before.
Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Bauer’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Brand-new flavors (30 in all, including Cumin and Honey Butterscotch, and Extra-Strength Root Beer Ice Cream) attest to the magic of this unique and alluring collection.
From bees in the garden to honey in the kitchen to honey as medicine, this is the ultimate, authoritative guide to nature's sweetest gift. Hattie Ellis, one of the world's foremost experts on the subj…
From bees in the garden to honey in the kitchen to honey as medicine, this is the ultimate, authoritative guide to nature's sweetest gift. Hattie Ellis, one of the world's foremost experts on the subject, explains how to make the most of this power food, and provides a glossary of different types … including unusual ones, such as manuka from New Zealand, karoo from South Africa and heather from Scotland. More than 80 honey recipes feature both the sweet and the savory: puddings, ice creams and cakes, along with roasts, tarts, barbecue dishes, salads, breads and drinks.
Whether it’s a bowl of chicken soup when you’re sick, a thick and hearty gumbo in winter, or a refreshing gazpacho on a hot summer day, soup is a timeless favorite. In Soup of the Day, Ellen Brown pre…
Whether it’s a bowl of chicken soup when you’re sick, a thick and hearty gumbo in winter, or a refreshing gazpacho on a hot summer day, soup is a timeless favorite. In Soup of the Day, Ellen Brown presents more than 150 classic and inventive recipes, most of which were collected from top restaurants across the nation. Try the Tortilla Soup from Fearing’s in Dallas, the Cream of Celery Soup from Bayona in New Orleans, the Cheddar Soup With Bacon from The Soupbox in Chicago, or Brown’s own New England Clam Chowder. With the recipes are explanations on how to create great stocks, cook perfect garnishes, and even bake delicious breads. Make your favorite or try something new … It’s a soup lover’s dream!
Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce … and it’s not just desserts! From sweet to savory (including fresh juices), every chapter is devoted to the produce of…
Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce … and it’s not just desserts! From sweet to savory (including fresh juices), every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York’s favorite orchard, illustrated with gorgeous full-color photography throughout, but all of the fruit can be found wherever you live.
Pies and cobblers are only the beginning of four seasons of recipes celebrating fruit. The juicy dishes inside include:
And 25 recipes come from fruit-loving chefs, including Dan Barber, Jonathan Waxman, Karen DeMasco and Melissa Clark.
Whether it’s a bushel of peaches or a bundle of rhubarb, you’ll find plenty to dish up here.
Fresh Cooking is exactly what the home cook desires: a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute (a retreat center in New York's Hudson Valley), it contains 36 menus, with four to five delicious recipes in each, organized by month. Caroline Kasterine's beautiful photographs compliment the recipes.
From the beginning of her career in the heyday of New York City's culinary scene with Dean & Deluca, Shelley Boris has maintained a love of fine, fresh ingredients and an intuitive grasp of their possibilities. This book draws on her passion and experience to create delectable meals on a budget without compromising flavor or diversity.
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