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      91.

      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 …

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      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.


      92.

      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 …

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      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.


      93.

      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…

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      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.


      94.

      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…

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      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.


      95.

      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…

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      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.


      96.

      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 …

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      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.


      97.

      BUTCHERING POULTRY, RABBIT, LAMB, GOAT AND PORK

      Adam Danforth
      Paperback

      Price: $24.95

      Using detailed, step-by-step photography to show every stage of the process, author Adam Danforth demonstrates exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep,…

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      Using detailed, step-by-step photography to show every stage of the process, author Adam Danforth demonstrates exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animals.


      98.

      BUTCHERING BEEF

      Adam Danforth
      Paperback

      Price: $24.95

      Using detailed, step-by-step photography of every stage of the process, author Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaugh…

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      Using detailed, step-by-step photography of every stage of the process, author Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animal.


      99.

      GUIDE TO WILD FOODS AND USEFUL PLANTS

      Christopher Nyerges
      Paperback

      Price: $24.95

      An array of abundant wild foods is available to hikers, campers, foragers or anyone interested in living closer to the earth. But Guide to Wild Foods and Useful Plants is more than a listing of plant …

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      An array of abundant wild foods is available to hikers, campers, foragers or anyone interested in living closer to the earth. But Guide to Wild Foods and Useful Plants is more than a listing of plant types-it teaches how to recognize edible plants and where to find them, their medicinal and nutritional properties, and their growing cycles. Christopher Nyerges, a leading expert on wild foods and a well-known teacher of survival skills, includes in this new edition of the book more than 70 plants found all around the United States. Accompanying them are more than 100 full-color photos, plus handy leaf, fruit and seed keys to help readers identify the plants. You'll also discover fascinating folklore about plants, Nyerges' personal anecdotes about trips and meals, and simple and tasty recipes.


      100.

      STRONG WATERS

      Scott Mansfield
      Paperback

      Price: $18.95

      Today's renewed interest in making wine and beer at home amounts to nothing less than a renaissance. No matter why you want to join the new generation of homebrewers -- to complement your cooking, to …

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      Today's renewed interest in making wine and beer at home amounts to nothing less than a renaissance. No matter why you want to join the new generation of homebrewers -- to complement your cooking, to save money or simply for a truly rewarding hobby -- Strong Waters will tell you how.

      In this do-it-yourself guide, Scott Mansfield makes a grand tradition accessible for today's enthusiasts. Beginners will welcome his tips for getting started inexpensively with everyday materials, and experienced hobbyists will be inspired by recipes for longtime favorites and forgotten delights, including:

      • Limoncello, the perfect digestif to conclude an Italian dinner
      • Perry, apple cider's sweeter cousin, made from pears
      • Jalapeño Wine, a healthy drink that doubles as a marinade
      • Rhodomel, an ancient Grecian mead flavored with roses and honey
      • Spruce Beer, a North American classic since colonial times
      Worried that making your own spirits is complicated? Don't be! Strong Waters covers everything from the basics of bottling to the science of sweetening. It's surprisingly easy, and as eight pages of color photos illustrate, the results are tantalizing. Cheers!

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