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We Found 368 items, sorted in Bestselling order.
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Price: High to Low
Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains …
Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.
Rustic but elegant dishes -- Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates -- are sure to please discerning palates and become favorites in any whole grain repertoire.
Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto -- in moderation -- to create lush Mediterranean-inspired recipes. Speck’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you…
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Read advanced, step-by-step, how-to advice on the use of molds and aging your cheeses. Learn how to craft cheese with cow's, goat's, or sheep's milk.
Included are profiles of 20 artisan cheesemakers — from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more — and their favorite recipes.
You'll learn to go back to the simple life of the countryside with this mammoth guide of traditional country skills for simple living. Old-Time Country Wisdom & Lore is a homespun encyclopedia of classic country know-how. This handy reference guide is filled with now-forgotten rural skills, foods, and crafts harkens back to a simpler time. Packed with more than 1,000 projects, pastimes, recipes and down-home truths along with more than 400 vintage illustrations.
A grand encyclopedia of country lore by famed Texas folklorist Jerry Mack Johnson, covering water witching, maple syruping, weather wisdom, country remedies and herbal cures, cleaning solutions, pest purges, bird migrations and animal lore, firewood essentials, adobe making and bricklaying, leather working, plant dyes, farm foods, natural teas and tonics, granola, bread making, beer brewing and winemaking, jams and jellies, canning and preserving, sausage making and meat smoking, drying foods, down-home toys, papermaking, candle crafting, homemade soaps and shampoos, Christmas wreaths and decorations, butter and cheese making, fishing and hunting secrets, and much more.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $25.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally…
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $25.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.
Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering --physical, emotional, cultural, communal and spiritual -- born of disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.
But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.
Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $24.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
The Complete Kitchen Garden is an inspiring collection of garden designs and recipes for the home gardener and cook. Based on the seasonal cycles of the garden, each chapter provides a new way to look at the planning stages with themes and designs such as "the salad lover's garden," "the heirloom maze garden," "the children's garden," and "the organic rotation garden." More than 100 recipes featuring the food grown in each specific garden encompass a full range of soups, salads, main course savory dishes, and desserts, as well as condiments and garnish to dress up the plate.
About the author:
Ellen Ecker Ogden is co-founder of The Cook's Garden seed company, now owned by the Burpee seed catalog. She is the author of From the Cook's Garden and The Vermont Cheese Book. Ogden has written articles for Country Living, Organic Gardening, EatingWell, the Boston Globe, and The Herb Companion. She lives in Manchester Village, Vermont.
If bread is the staff of life, then this book by renowned artisanal baker Daniel Leader is every home baker's must-have cookbook. Featuring an amazing array of incredible delicacies made with yeast, i…
If bread is the staff of life, then this book by renowned artisanal baker Daniel Leader is every home baker's must-have cookbook. Featuring an amazing array of incredible delicacies made with yeast, it's the perfect combination of easy and sophisticated recipes, with the keys to unlocking basics of working with yeasted doughs. Who can resist a collection of 50 mouthwatering treats, essential recipes for everyone who loves bread? The menu includes must-bake breakfast classics like crumpets and English muffins, and the three irresistible Bs: bagels, brioche and bialys … timeless favorites such as Parker House rolls, ciabatta, and challah … plus waffles, cider doughnuts, beignets, babka and monkey bread. Bakers of all skill levels will learn tips and trade secrets from Leader, who has shared his vast knowledge with people around the world.
Imagine making your own ciabatta, sourdough, English muffins, challah, naan, rye bread, brioche, and more! Even complete beginners can successfully bake their own bread with this in-depth course in co…
Imagine making your own ciabatta, sourdough, English muffins, challah, naan, rye bread, brioche, and more! Even complete beginners can successfully bake their own bread with this in-depth course in core bread-making techniques. From buying flour to slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves of every bread style, including straight doughs, sourdoughs, yeasted flatbreads, and more.
About the author
Lauren Chattman is a cookbook author and former professional pastry chef who has written 10 books, including The Baking Answer Book. She has collaborated with former White House Pastry Chef Roland Mesnier on Dessert University and with Daniel Leader on Local Breads, which won an IACP award. She has appeared on local and national television, including The Today Show, and has sold more than 50,000 books on the home shopping channel QVC. She lives with her husband and two daughters in Sag Harbor, N.Y.
Making your own soda is easy and inexpensive. Best of all, you control the sweetness level and ingredients, so you can create a drink that’s exactly what you want. Using a few simple techniques, anyon…
Making your own soda is easy and inexpensive. Best of all, you control the sweetness level and ingredients, so you can create a drink that’s exactly what you want. Using a few simple techniques, anyone can make a spectacular variety of beverages. Try Pomegranate Punch, Chai Fizz, Fruity Root Beer, Sparkling Orange Creamsicle, Honey Cardamom Fizzy Water, Sparkling Espresso Jolt, Cold Fudge Soda, Lightly Salty Caramel Seltzer, Sangria Shrub, Maraschino Ginger Ale, Malted Molasses Switchel, or Berry Vinegar Cordial. Some recipes show you how to re-create the flavors of favorite commercial soft drinks, and others show you how to use homemade soda in decadent desserts and adult cocktails. The delicious possibilities are endless!
About the author
Andrew Schloss wants everyone to cook more, and he has devoted his career to ease the way. As a well known teacher, food writer, cookbook author, and food product developer, he concentrates his decades of experience to streamline the tedious and illuminate the intricacies that make cooking good food a pleasure and a passion. Andy has authored 15 cookbooks and countless food articles. The Science of Good Food (co-authored with David Joachim) won an IACP Cookbook Award, and was a James Beard award finalist, and their book, Mastering the Grill was a NYT bestseller. Schloss is a past president of the International Association of Culinary Professionals.
Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.
Here are 115 delectable wine recipes to guide you through everything from making your very first batch of kit wine to mastering advanced techniques for making wine from fresh grapes.
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