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This 304-page cookbook offers 225 easy-to-make recipes. There are recipes with zucchini as the main ingredient and many illustrate ways to subtly incorporate this delectable vegetable into a dish.

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The revised and rejacketed third edition of Cider offers thorough coverage of every step of cider making, from choosing and planting the best apple varieties to enjoying the finished product. Recipes include sweet and hard ciders, sparkling cider blends, and cider-based foods.

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Enjoy guaranteed organic produce with this comprehensive plant-by-plant reference for how to select, grow, harvest, and store more than 765 varieties of vegetables, herbs, fruits and nuts. Also included are more than 100 up-to-the-minute organic remedies for 201 diseases and pests. This is the book to demystify the complex organic systems of the garden, and make healthful vegetable gardening easier and more fun.

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This 215-page book by a leading expert on Amish cooking highlights traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks. Delicious and savory recipes fill this book with some of the best food you'll find anywhere.

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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

About the author:
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.

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A unique collection of nutrition and historical information regarding the sweet potato in a variety of civilizations, such as the Inca, Aztec and Chinese. More than 100 mouthwatering sweet potato recipes that reflect modern lifestyles also are included in this 224-page book.

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From best-selling author Wanda E. Brunstetter comes the must-have cookbook of the season. Her Amish Friends Cookbook collection is a treasure trove of recipes and interesting facts from the heart of Amish country. Recipes are divided into sections including breads and rolls, desserts, main dishes, sides, jams, jellies and more! You'll find only the best of home cooking between the pages of this delightful book.

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The basic process of making maple syrup and quite simple. Epuipment can vary depending on whether you want to tap just a few trees or be a commercial producer.

This e-handbook will tell you how to make syrup on the three simplest levels. In these pages you will find instructions on how to tap trees, what containers you need, how to flilter the syrup and boiling the syrup.

With the help of this handy resource, you can have your very own sweet-tasting syrup to enjoy on pancakes, waffles and french toast, share friends and neighbors or become an entrepreneur by "tapping" into the maple syrup market. 35 pages.

INSTANT DELIVERY ITEM: When you order this e-book* we will provide you with a link for the e-book on the confirmation page. Simply click on the link and save the file to your computer — no more waiting for delivery or paying expensive shipping and handling fees.

Mother Earth News Wiser Living E-Handbooks are packed with practical information, innovative ideas and creative projects right at your fingertips. By supporting digital products like this one you are helping save millions of trees a year. Order your downloadable PDF and start reading today!

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A successful hunt should mean good eating at the table, not hard work in the kitchen. This e-handbook shows you the best and easiest ways to cook game. This valuable guide covers the following:

• Basic techniques such as aging, tenderizing and marinating
• Skinning and dressing small game such as rabbit, squirrel and racoon
• Skinning and dressing large game such as deer, caribou and bear
• Cleaning and dressing wild birds such as goose, duck and pheasant
• Cleaning and preparing fish and other water game such as trout, bass, frogs, turtles and snails
• Recipes such as Venison Stew, Wild Boar Roast, Quail Roasted in Grapes Leaves, Baked Bass with Bacon and Turtle Stew

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Vinegars are simple to make and you can create your own by adding herbs, spices, and flavorings. This e-handbook is divided into two main sections.

In the "Making Flavored Vinegars" section, you'll find general instructions on heating, steeping, ripening, etc., followed by recipes for specific vinegars including Three-Pepper, Thyme, Lemon Peel, and Black Pepper; Raspberry and Rosemary-Tarragon. Also included are a few hints on making your own wine vinegar from whatever table wine you have left over.

In the second section, "Recipes Using Flavored Vinegars," are specifics and suggestions for perking up your cooking in the simplest possible way, by judicious use of your beautiful flavored vinegars. Making these vinegars is fun, but using them is even more fun! 36 pages.

INSTANT DELIVERY ITEM: When you order this e-book* we will provide you with a link for the e-book on the confirmation page. Simply click on the link and save the file to your computer — no more waiting for delivery or paying expensive shipping and handling fees.

Mother Earth News Wiser Living E-Handbooks are packed with practical information, innovative ideas and creative projects right at your fingertips. By supporting digital products like this one you are helping save millions of trees a year. Order your downloadable PDF and start reading today!