You can become a confident cook—even if the drawer with the take-out menus is the only part of your kitchen you currently use! Kate Payne shows you how to master basic cooking techniques—boiling, baking and sautéing—and simplifies the process of fancy ones, such as jamming and preserving, dehydrating, braising, roasting, infusing, and pickling. With this straightforward and fun guide, you can stock up your kitchen with the ingredients, tools and appliances you'll actually use. You'll also learn how to decode recipes and alter them to make them gluten-free, dairy-free or vegan.
Author: Kate Payne
Author: P. Reinhart, D. Wallace
With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Hertzberg and François have completely revamped their first, most popular and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Hertzberg and François returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, 40 all-new gorgeous color photos, and 100 informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ frequently asked questions.
This revised edition also includes more than 30 brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Hertzberg and François’ innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
Author: Jeff Hertzberg, Zoe Francois
For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning.
Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint.
While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists and grassroots food activists who are collaborating with farmers, millers, bakers and other local producers.
Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in 100 years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities and the health of the environment.
Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
Author: Amy Halloran
Scientist and gardener Carol Deppe combines her passion for gardening with newly emerging scientific information from many fields — resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health and medicine. In the last half of The Resilient Gardener, Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash and eggs.
In this book you’ll learn how to:
The Resilient Gardener is both a conceptual and a hands-on gardening book, and is suitable for gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years.
Author: Carol Deppe
Who doesn’t love chocolate? Here are delicious sweet and savory chocolate recipes, along with the fascinating story of how North America’s first organic and fair trade chocolate factory came to be (and why they are so passionate about how their chocolate is made).
Theo Chocolate is dedicated to making the world a better place. From bean to bar, Theo Chocolate uses organic ingredients and is committed to fair trade practices, working closely with farmers around the world who grow the cocoa beans used in their chocolate. This book not only shares Theo’s story and their passion for doing the right thing, it also celebrates the decadent pleasure of enjoying excellent chocolate thanks to 75 recipes to make at home (accompanied by full-color photographs throughout).
Author: D. Music, J. Whinney, L. Bloom
As American as apple pie? How about As American as freshly baked bread? Before we became reliant on mass-produced supermarket loaves, the United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread … not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America’s home-baking legacy.
Author: Adrienne Kane
Whether you're vegan, lactose intolerant or following a dairy-free diet, you don't have to miss out on one of the world's favorite desserts. Although ice cream substitutes are available, none of them achieves the richness of the real thing or offers the breadth of delicious flavors … until now. Vegan Ice Cream offers decadent frozen alternatives that don't rely on milk, cream or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavors, from old favorites like Chocolate Chip and Strawberry to exotic creations such as Pecan Pie, Pomegranate, Kiwi Mandarin, Piña Colada, Chai, Peanut Butter Chocolate Chip, Gingersnap, and many more.
This fully revised edition now features more than 90 recipes, including raw vegan ice creams and sauces, and full-color photography throughout. From the first taste, you'll be astonished at just how tasty and rich vegan ice cream can be. So make room in your freezer, and never miss out on the joys of ice cream again.
Author: Jeff Rogers
Written by Mother Earth Living Food Editor and Mother Earth News Contributing Editor Tabitha Alterman, Whole Grain Baking Made Easy is an in-depth guide for bakers who want to maximize the nutritional value of their breads, pastries and desserts while experimenting with delicious new flavors of many different whole grains and other real food ingredients.
Try more than 75 recipes for whole-grain baked goods (all with full-color photography) featuring amaranth, barley, buckwheat, corn, durum, einkorn, emmer, oats, quinoa, rice, sorghum, spelt, rye, teff and different types of whole wheat. Alterman’s recipes are accessible yet thorough, with explanations of technique that will not only ensure success with her recipes, but will also make you a better cook.
Whole Grain Baking Made Easy also includes thorough instructions for grinding your own grains, from choosing a grain mill to making it easy to fit homemade flour making into your life. It’s not necessary to make homemade flour in order to enjoy the recipes in this book, but Alterman shows you how easy and worthwhile it can be to take the extra step toward self-sufficiency.
Whether you want to bake low-gluten goodies, maximize the nutrition in your desserts, become more self-reliant, learn how to find time to make your daily bread, master sourdough at last, or learn how to buy and use heirloom and heritage grains to replace white flour in everyday recipes, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.
Author: Tabitha Alterman
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. 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.
Author: Sandor Ellix Katz
You know how those Southern dessert recipes go—a cup of sugar here, a stick of butter there, eight squares of baking chocolate, or a pint of the season’s juiciest fruit. That recipe for blueberry cream pie—it’s been passed around the church for so long nobody can quite remember who made it first. Or how about the one for red velvet cheesecake you’ve been trying to coax out of your sister-in-law for years? She serves it every Christmas Eve, but so far her lips are sealed. These are the types of food traditions that inspire You Be Sweet—a celebration of Southern dessert recipes and the people who cherish them. In this compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand something decadent, and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it!
Author: Patsy Caldwell, Amy Lyles Wils