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161.

TOMATOES GARLIC BASIL

Doug Oster
Paperback

Price: $18.95

In today's downturned economy, one sector is trending sharply up: backyard vegetable gardening. Americans are staying closer to home, literally tending to their gardens by the millions. And they're re…

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In today's downturned economy, one sector is trending sharply up: backyard vegetable gardening. Americans are staying closer to home, literally tending to their gardens by the millions. And they're reaching out for help and advice. Doug Oster, popular radio talk show gardening expert (and newspaper garden and food columnist), gets more questions about tomatoes than any other vegetable. No. 2 is garlic, with basil close behind. It's time for a book about these favorites of the American kitchen, created for beginners and old-timers alike. With color photos throughout, this book is a balance of easy-to-use organic gardening tips, a little horticultural history, serious and funny cautionary gardening tales … and 30 simply delicious recipes (the gastronomic payoff). No matter if a garden is a loft balcony or a backyard in the 'burbs, Oster leads his readers step by step with his trademark "how I do it" humor and Julia Child honesty … with a bonus prize of all those recipes as a reward for readers' labors.


162.

MASTERING ARTISAN CHEESEMAKING

Gianaclis Caldwell
Paperback

Price: $40.00

Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simpl…

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Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.

While there are increasing numbers of books out there on making cheese, none approach the intricacies of the science behind how milk becomes cheese in such easy-to-understand detail. Mastering Artisan Cheesemaking explores the complexity of fermentation, affinage (aging), and considerations for preparing each category of cheese variety.

The history, science, culture and art of making handmade cheese on a small scale receive a thorough examination. Caldwell provides comprehensive information on home-scale equipment and scaling for what makes most sense. She furnishes readers with everything they could hope to know about affinage and using oils, brushes, waxes and other alternative aging techniques.

The book contains extensive recipes that include hard numbers, as well as the concepts behind each style of cheese. There are beautiful photographs, profiles of other cheesemakers, a detailed troubleshooting guide, and an extensive appendix for quick reference in the preparation and aging rooms.

Caldwell acts as a tutor, guide and cheering section as readers follow the pathway to cheesemaking artisanship described in Mastering Artisan Cheesemaking. This enjoyable and easy-to-use book will thoroughly explain the craft and techniques that allow milk to be transformed into epicurean masterpieces. For everyone from the avid home hobbyist to the serious commercial artisan, Caldwell has created an irreplaceable resource.


163.

THE OLD FARMER'S ALMANAC EVERYDAY COOKBOOK


Hardcover

Price: $19.95

Created by cooks who are cookbook collectors, The Old Farmer's Almanac Everyday Cookbook is the perfect kitchen companion, featuring more than 425 recipes tested and updated for today's healthful tast…

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Created by cooks who are cookbook collectors, The Old Farmer's Almanac Everyday Cookbook is the perfect kitchen companion, featuring more than 425 recipes tested and updated for today's healthful tastes and busy times. This new 352-page cookbook includes timeless hints and tips, illustrations, and full-color photographs.

“I want to tell you how much I enjoy my Everyday Cookbook. I tried yet another delicious recipe from it this weekend. I made the baked scallops, which is a very simple recipe with a delicious outcome. As my husband said, ‘Restaurant Quality.’”—Kathy Ann R.

Like the Almanac, the Everyday Cookbook promises to be new, useful and entertaining, every day.


164.

WHAT'S FOR DINNER ... DEER?

Matt Wilkinson
DVD

Price: $19.95

Did you know that preparing great venison recipes starts well before you turn on the stove or fire up the grill? It's true. The quality of the dish you put on the table begins back with the shooting a…

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Did you know that preparing great venison recipes starts well before you turn on the stove or fire up the grill? It's true. The quality of the dish you put on the table begins back with the shooting and cleaning your deer. How was the meat processed? Did you select the right cuts of meat? How about pairing those cuts with the correct cooking methods and recipe? Follow the right steps, and your family and friends will request your venison recipes again and again.

In What's for Dinner ... Deer?, Matt Wilkinson takes you through all of these details-from the field to the table. Along the way, you'll learn tips and techniques that you can apply to any venison recipe, not just the mouthwatering dishes Wilkinson prepares onscreen.

Not a hunter but married to one? This DVD shows you how to cook venison, providing great recipes. If you've had disappointing results with venison recipes in the past, this disc is for you. Now you can team up with your spouse even if you don't both go into the field. One of you can shoot the deer and handle the deer meat processing, and the other can turn that meat into delicious meals.

The What's for Dinner ... Deer? DVD is one you'll refer to again and again, as each hunting season rolls around. Unlock the secrets of preparing and cooking great venison recipes today.


165.

THE ART OF HANDMADE BREAD

Dan Lepard
Paperback

Price: $17.95

Part travelogue, part epicurean manifesto, this lushly photographed collection of 90 recipes inspired by Europe's home bakers is a treasure. Dan Lepard, a highly regarded baker in Great Britain, trave…

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Part travelogue, part epicurean manifesto, this lushly photographed collection of 90 recipes inspired by Europe's home bakers is a treasure. Dan Lepard, a highly regarded baker in Great Britain, traveled from Ireland to the Ukraine in search of the most authentic sources of grains and flavors. His intimate photographs take us on a mouthwatering journey into farmhouse kitchens and small bakeries where bread has been made for centuries. Interspersed with stories and images, the recipes feature helpful instructions and innovations that contemporary bakers will love, along with delectable pictures of the finished loaves.


166.

EGGS AND POULTRY: MADE AT HOME

Dick & James Strawbridge
Paperback

Price: $19.95

A guide to raising chickens, ducks, geese and turkeys, with 27 recipes

Backyard poultry have gained popularity in recent years as some municipalities loosen regulations to allow homeowner…

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A guide to raising chickens, ducks, geese and turkeys, with 27 recipes

Backyard poultry have gained popularity in recent years as some municipalities loosen regulations to allow homeowners to keep coops. Raising poultry is a sustainable activity, which in relatively little space produces fresh eggs and meat.

Eggs and Poultry is organized in five sections. The first four cover everything needed to successfully keep the most popular types of poultry: chickens, ducks, geese and turkeys. It discusses the pros and cons of each and provides all the information needed to start out, including building a shelter, planning runs and ponds, dealing with pests and problems, laying and breeding, incubating and hatching, slaughter, and plucking and drawing. Butcher skills are also illustrated.

The 80-page recipe section features 27 delicious dishes and explains the essentials of cooking with eggs and poultry, from deboning a chicken and other butcher skills to cooking methods such as coddling eggs. Recipes include Eggs Benedict, Smoked Eggs with Halloumi, Turkey Pie, Crispy Duck with Pancakes, Southwestern Fried Chicken, Confit Duck with Caramelized Orange and Fennel Salad, Lemon Pepper Chicken Nuggets, The Ultimate Turkey Burger and Goose Livers with Cider.

Eggs and Poultry is aimed directly at an audience who dream of, or are actually enjoying, the authors' made-at-home lifestyle. It is a beautiful and practical addition to the cookbook shelf.

About the Made at Home book series

A new series for living the good life!

Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.

And it doesn’t require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.


167.

PRESERVING: MADE AT HOME

Dick & James Strawbridge
Paperback

Price: $19.95

How to enjoy seasonal produce all year long, with 63 recipes

This Made at Home title is a comprehensive guide to preserving foods. It covers a wide variety of methods, such as drying, can…

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How to enjoy seasonal produce all year long, with 63 recipes

This Made at Home title is a comprehensive guide to preserving foods. It covers a wide variety of methods, such as drying, canning, pickling and freezing. Detailed instructions show how to make dried herbs, wines, ciders, vinegars, oils, cordials, jams, jellies, pickles, marmalades, relishes, chutneys, sauces, sorbets, ice cream, vegetables and fruits, and much more. Easy and delicious recipes featuring the preserved item are found throughout the book.

Chapters are organized according to method:

  • Storing Fresh Produce: Refrigeration, clamping, root cellars, store rooms
  • Drying: Flavor, equipment, air drying, solar drying, oven drying
  • Jars and Bottles: Sterilization, pickling, hot pickling, fermenting
  • Freezing: Times and temperatures, blanching vegetables, cooked foods

The book also has 63 recipes for such delicious dishes as Seafood Kebabs with Chili and Herb Rub, Chili Chocolate Brownies with Orange Sorbet, Piccalilli, Salmon Baked with Cucumber and Dill Relish, Strawberry and Champagne Trifle, and Lemon Curd Cake.

Preserving is aimed directly at an audience who dream of or are actually enjoying the authors' made-at-home lifestyle. It is a beautiful and practical addition to the cookbook shelf.

About the Made at Home book series

A new series for living the good life!

Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they're sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.

And it doesn't require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.


168.

VEGETABLES, HERBS & FRUIT: AN ILLUSTRATED ENCYCLOPEDIA

M Biggs/J McVicar/B Flowerdew
Hardcover

Price: $29.95

The demand for locally sourced organic foods continues to rise. This resource is a prime reference for the many folks who are growing or wanting to grow their own vegetables, herbs and fruits.

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The demand for locally sourced organic foods continues to rise. This resource is a prime reference for the many folks who are growing or wanting to grow their own vegetables, herbs and fruits.

The book features superb full-color photographs and illustrations and an easy-to-use A-Z directory. Its comprehensive growing, harvesting and preserving tips and wealth of recipes will be a boon to gardeners and cooks alike.

Practical aspects of gardening are explained in detail, with in-depth sections on pollination, soil fertility, greenhouse growing and creating a garden. Some of the topics covered include:

  • Nutritional values
  • The most useful and recommended varieties
  • Plant hardiness, propagation and growing guidelines
  • Cropping, harvesting and storing
  • Weed, pest and disease control
  • Ornamental and wildlife value
  • Pruning and training
  • Companion planting
  • Container growing
A yearly maintenance calendar, glossary, further reading section, seed sources list and detailed index round out this outstanding book.


169.

BREAKING BREAD

Lynne Christy Anderson
Paperback

Price: $21.95

Through personal, engaging stories—of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the me…

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Through personal, engaging stories—of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin’s beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.


170.

THE MIGHTY SPICE COOKBOOK

John Gregory-Smith
Hardcover

Price: $24.95

Bring a new dimension to your dishes with this culinary journey through the world of spice. With 100 inspiring recipes from the Far East, North Africa and South America, kitchen enthusiasts will indul…

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Bring a new dimension to your dishes with this culinary journey through the world of spice. With 100 inspiring recipes from the Far East, North Africa and South America, kitchen enthusiasts will indulge in such wonderful creations as Indian Fish Cakes with Coriander and Coconut Chutney, Vietnamese Star Anise and Lemongrass Chicken Claypot, and Chili and Basil Scallops. Key spices—25 in all!—are covered, with recipes using no more than five at a time. And simple techniques and easy-to-find ingredients deliver fantastic taste with minimum fuss.

Having eaten his way around the world, John Gregory-Smith now writes recipes and features for magazines and websites.

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