ACCOUNT :  NEWSLETTERS & SURVEYS
Cart 0 Item(s):$0.00 Checkout >

Narrow your search  within:
Miscellaneous Foods

Books

    E-books

      Back Issues


      Cart Summary
         Your shopping cart is empty.  


      Home > Browse By Topic > Real Food > Miscellaneous Foods

      We Found 106 items, sorted in Bestselling order.

      Sort by:      Items/Page: 

      91.

      HOMEGROWN PORK

      Sue Weaver
      Paperback

      Price: $18.95

      Raising a pig is easy to do, even in a small space like a suburban backyard. In just five months, a 30-pound shoat will become a 250-pound hog and provide you with 100 pounds of pork, including tender…

      ....More

      Hide 

      Raising a pig is easy to do, even in a small space like a suburban backyard. In just five months, a 30-pound shoat will become a 250-pound hog and provide you with 100 pounds of pork, including tenderloin, ham, ribs, bacon, sausage, and more. For anyone who wants to raise a pig for meat in a backyard or on a small farm, Homegrown Pork explains exactly how to do it, humanely and safely. Livestock expert Sue Weaver covers everything from selecting a breed with great flavor and bringing your shoat home to feeding, housing, fencing, health care, and humane processing.

      92.

      THE EVERYTHING GIANT BOOK OF JUICING

      Teresa Kennedy
      Paperback

      Price: $17.95

      Millions of Americans don't get the recommended daily amounts of fruits and vegetables in their diets. If you want to try an easy way to drink some of these fruits and vegetables, you'll find all you …

      ....More

      Hide 

      Millions of Americans don't get the recommended daily amounts of fruits and vegetables in their diets. If you want to try an easy way to drink some of these fruits and vegetables, you'll find all you need in The Everything Giant Book of Juicing. It's packed with 300 recipes for fresh, delicious and easy juices for nutrition on the run, including:

      • Boost juice
      • Grapeberry cocktail
      • Carrot mango cup
      • Tropical treat
      • Mint shake
      Adding fresh juices to your diet can help ward off colds and migraines, promote longevity, shed excess pounds, and prevent serious diseases. And this all-new collection includes recipes for smoothies, frozen drinks, and ice pops for more fun ways to include vitamin-rich foods in a healthy, balanced diet. So whip up some juice, raise a glass, and make a toast-to your health!

      93.

      THIS ORGANIC LIFE

      Joan Dye Gussow
      Paperback

      Price: $6.14

      CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95 AVAILABLE ONLY WHILE SUPPLIES LAST!

      Funny, poignant and wise, Mother Earth News contributing editor Joan Gussow blends theory, practicalit…

      ....More

      Hide 

      CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95 AVAILABLE ONLY WHILE SUPPLIES LAST!

      Funny, poignant and wise, Mother Earth News contributing editor Joan Gussow blends theory, practicality and friendly candor to show that we can eat a rich, full diet of locally grown, organic foods year-round. As seen in the Baker Creek Heirloom Seeds catalog.

      94.

      MODERN FOOD, MORAL FOOD

      Helen Zoe Veit
      Hardcover

      Price: $39.95

      American eating changed dramatically in the early 20th century. As food production became more industrialized, nutritionists, home economists and so-called racial scientists were all pointing American…

      ....More

      Hide 

      American eating changed dramatically in the early 20th century. As food production became more industrialized, nutritionists, home economists and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the 20th century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.

      Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.

      95.

      HOME COFFEE ROASTING

      Kenneth Davids
      Paperback

      Price: $17.95

      In the past decade, home coffee roasting has gone from a small but growing trend to an increasingly mainstream activity. Still, for many in the current generation of coffee lovers, roasting remains a …

      ....More

      Hide 

      In the past decade, home coffee roasting has gone from a small but growing trend to an increasingly mainstream activity. Still, for many in the current generation of coffee lovers, roasting remains a mysterious process. In this completely revised, expanded edition of his classic Home Coffee Roasting, James Beard Award-nominated Kenneth Davids reveals the secrets to simple, quality home roasting.

      Home Coffee Roasting provides insightful, easy-to-follow guidelines for every step in the process:

      • The new home roasters: how to evaluate and use them
      • A resource guide for green beans and home-roasting equipment
      • Best techniques for storing green beans
      • Tips on perfecting a roast
      • How to create your own blend
      With Davids' charming blend of commentary on coffee, the history of roasting and connoisseurship, how-to instructions, copious illustrations, and an invaluable resource guide, this revised, expanded edition of Home Coffee Roasting is the one necessary book for every true coffee lover.

      96.

      COFFEE

      Kenneth Davids
      Paperback

      Price: $17.95

      Now in its latest revised edition, Kenneth Davids' comprehensive and entertaining Coffee: A Guide to Buying, Brewing and Enjoying remains an invaluable resource for anyone who truly enjoys a good cup …

      ....More

      Hide 

      Now in its latest revised edition, Kenneth Davids' comprehensive and entertaining Coffee: A Guide to Buying, Brewing and Enjoying remains an invaluable resource for anyone who truly enjoys a good cup of coffee. It features updated information and definitions, a history of coffee culture, tips on storing and brewing, and other essential advice designed to improve the coffee experience. Coffee lovers everywhere will welcome this lively, complete guide to the fascinating world of America's national beverage.

      97.

      THE SMALL-SCALE DAIRY

      Gianaclis Caldwell
      Paperback

      Price: $34.95

      The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artis…

      ....More

      Hide 

      The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices-and, for those with commercial aspirations, business plans, market savvy and knowledge of the regulations.

      Applicable to keepers of cows, goats or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.

      Included are options for designing a well-functioning small dairy, choosing equipment and understanding myriad processes-such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a 50-goat operation or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.

      98.

      THE SMALL-SCALE CHEESE BUSINESS

      Gianaclis Caldwell
      Paperback

      Price: $34.95

      There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has dou…

      ....More

      Hide 

      There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer- cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.

      Few career choices lead to such extremes of labor, emotion and monetary challenge. In The Small-Scale Cheese Business (originally published as The Farmstead Creamery Advisor in 2010), respected cheesemaker, instructor and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:

      • Analyzing your suitability for the career
      • Designing and building the cheese facility
      • Sizing up the market
      • Negotiating day-to-day obstacles
      • Ensuring maximum safety and efficiency
      Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

      99.

      THE GOURMET BUTCHER'S GUIDE TO MEAT

      Cole Ward, Karen Coshof
      Hardcover

      Price: $49.95

      Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustaina…

      ....More

      Hide 

      Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered and marketed in a holistic system that honors both animals and consumers.

      Written in Ward's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

      The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

      Also included are recipes, a detailed glossary, and more information on:

      • The real definition, work and role of a culinary butcher
      • The history and tradition of butchery
      • Meat: selecting your breed, grading and aging, tenderness, storing, and reheating
      • How meat gets to the table: farmers, slaughtering methods, stress, animal welfare, the role of meat inspectors, cut sheets, what's legally allowed when purchasing meat for further processing, keeping integrity in the local meat movement
      • Understanding the commercial meat food chain and recognizing deceptive practices
      • Processing your own meat: what you'll need, tools, safety, prep
      • Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds
      • Cutting up a beef forequarter and hindquarter
      • Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds
      • Cutting up a side of pork
      • Sheep: domestication, terminology, raising methods, and a partial list of meat breeds
      • Cutting up a whole lamb
      • Chicken: domestication, terminology, how to cut up a whole chicken
      • How to make sausages
      • Value-added products: what they are and how they can help increase your bottom line
      • Your own butcher shop: size, equipment, display, marketing
      • A better way of thinking about meat: a holistic overview and some conclusions
      History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Ward's description of what goes on behind the scenes at meat markets large and small. And new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with more than 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological agriculture movement.

      100.

      KITCHEN THINGS

      Richard Snodgrass
      Hardcover

      Price: $24.95

      Many home cooks-and professionals, as well-swear by the tried-and-true implements they've used for years: the Foley Food Mill that works like a charm every time, the manually operated juicer that's a …

      ....More

      Hide 

      Many home cooks-and professionals, as well-swear by the tried-and-true implements they've used for years: the Foley Food Mill that works like a charm every time, the manually operated juicer that's a tradition of family breakfasts, the cast iron skillet that's been handed down through the generations. For serious cooks, there's nothing like a familiar implement, a thing that works exactly as you expect it to.

      Similarly, most people usually have a library of favorite recipes on which they rely: some passed along from relatives and friends, others from mentors and teachers. These are the recipes cooks return to time and time again, in part because they evoke memories of the people who have enjoyed them and prepared them in the past.

      Kitchen Things, by master photographer and respected novelist Richard Snodgrass, celebrates these well-loved objects and recipes and showcases them in an unexpected way-a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself.

      In his reflections, the author is aided by his patient, persistent and perceptive wife, Marty, and her mother, from whose Western Pennsylvania farmhouse kitchens the objects and recipes were sourced. The gentle, often humorous repartee between the author and these wise and knowing women forms a running narrative throughout the book.

      < Prev |  10 11 | Next >
      Showing 91-100 of 106