• MEALS IN A JAR

    Meals in a Jar provides the step-by-step, detailed instructions needed to create all-natural breakfast, lunch and dinner options that you can keep on a shelf and enjoy at any time.

    Item: 6657
  • FROM NO-KNEAD TO SOURDOUGH

    Create delicious, healthy breads in your own kitchen. No experience required!

    With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, Miller's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread.

    Item: 8879
  • 101 ONE-DISH DINNERS

    In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl salads and timeless soups. Serve up a nourishing meal tonight with little fuss and fewer dishes!

    Item: 8032
  • 30 MINUTE ONE POT MEALS

    Soon to become a staple in your kitchen, 30-Minute One-Pot Meals provides practical and ingenious secrets to simple, fast, delicious, and minimal-mess recipes. Endless possibilities for breakfast, lunch, and dessert are all included as well. One pot and 30 minutes is all it takes, and, in this book, Joanna Cismaru shows you how.

    Item: 8005
  • 66 SQUARE FEET: A DELICIOUS LIFE

    Her book of the same name draws the reader into Marie Viljoen's beautiful world of unfolding city seasons as she forages through New York City and harvests from her garden to create elegant and inspiring meals that encourage the reader to pause and savor life. Each month receives a chapter, and each chapter ends in the kitchen … with a menu inspired by Marie Viljoen's terrace and roof gardens, neighborhood farmers markets, and the occasional weed.
    Item: 7137
  • A CURIOUS HARVEST

    Focusing on ingredients rather than finished dishes, Maximus Thaler of The Gleaners’ Kitchen offers a choose-your-own primer for preparing tasty, nutritious meals without dogma or shopping lists.

    Item: 7439
  • ASIAN PICKLES: SWEET, SOUR , SALTY, CURED, & FERMENTED PRESERVES

    This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.

    Item: 8923
  • ATLANTA CHEF'S TABLE

    With 100 recipes for the home cook from Atlanta's most celebrated eateries and more than 200 full-color photos featuring mouthwatering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for tourists and residents alike.

    Item: 7966
  • BALL CANNING BACK TO BASICS: A FOOLPROOF GUIDE TO CANNING JAMS, JELLIES, PICKLES, AND MORE

    If you can boil water, you can make your own delectable jams and jellies. Ball Canning Back to Basics focuses on the building-block techniques for learning water-bath canning, as well as easy, classic recipes every canner should know.

    Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry, plus get simple variation ideas for low-sugar and flavor change-ups.

    Item: 8942
  • BARBECUE SAUCES

    Barbecue sauces, rubs, and marinades are every griller’s secret weapon: the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his best-selling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are more than 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

    Item: 8279
  • BLUE RIBBON BAKING

    This collection of blue ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-tos, and even advice for those interested in entering a food competition.

    Item: 7696
  • BOB'S RED MILL BAKING BOOK

    Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains.
    Item: 6389
  • BREAD SCIENCE

    Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.

    Item: 6416
  • BREW BEER LIKE A YETI

    This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.

    With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.

    Item: 8947
  • BUILD YOUR OWN EARTH OVEN 3RD EDITION

    Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials–less than the price of a fancy “baking stone.” Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.

    Home bakers who can’t afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest “artisan” bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations.

    Item: 8876
  • CAMPFIRE CUISINE

    Finally, here's a guide for people who love good food and the great outdoors. Campfire Cuisine provides more than 100 recipes for delicious, healthy, satisfying meals to make at your campsite or in any outdoor setting. Author Robin Donovan also includes tips on meal planning, shopping and choosing the right equipment. Armed with Campfire Cuisine everyone from die-hard foodies to novice cooks will be ready to take on eating well while camping out.

    Item: 6780
  • CAPPERS FARMER FALL 2013

    A treasure-trove of valuable information, the fall issue of Capper's Farmer includes great articles for homemade ice cream, condiments and pizza; a beginner's guide to canning; 17 uses for baking soda; ideas for planting flowers; and much more.

    Wonderful recipes fill the pages of this special issue. Enjoy serving up cool treats such as Fudge Ripple Ice Cream and Simple Butter Pecan Ice Cream. Craft your own condiments by learning to create homemade mayonnaise, barbecue sauce and fresh tomato ketchup.

    Within this issue you'll also find simple tips to enhance the fresh flavors on your grill. Solve all kinds of household problems with baking soda, using it for everything from cleaning to creating beauty products. Save money by planting a fall salad garden: Not only will it provide beauty in your yard, its delicious flavors will leave money in your pocket. Enjoy a look at what camping gear was used in 1900, how much it cost, and how much the gear weighed.

    Other articles include:

    • Summer Kitchen: The original outdoor cook room holds comforting memories and historical tidbits.
    • Fall for Comfort Food: Stay in and cook up one of these classic dishes.
    • An Apple a Day … : … really can keep the doctor away!
    • Country Canines: The life of a farm dog is one to be envied, especially by town breeds.
    • An Old-Fashioned Scrapbook: Preserve family history in a beautiful DIY heritage album.
    Item: 6768
  • CAPPER'S FARMER GUIDE TO COOKING FROM SCRATCH

    Homemade meals are making a comeback, and you can start with the basics with Capper’s Farmer Guide to Cooking from Scratch. Full of 95 recipes and tips, this guide will give you many ideas for homemade food, such as making your own butter and bread, freezing your own fruits and vegetables from your garden, and preparing delicious and simple one-pot meals. Learn all about cooking from scratch with articles teaching you how to:

    • Churn Homemade Butter for the Best Flavor
    • Make Pickles, Sauerkraut, Cheeses or Candies
    • Bake Bread, Preserve Jams, Freeze Garden Produce
    • Sweet or Savory, Bake Pies for Every Occasion
    • Create a Treasured Heirloom Cookbook
    • And more!

    No matter your experience with homemade cooking or baking, ditch the processed, store-bought treats or meals and learn how to whip up the tastiest, healthiest and freshest recipes with Capper’s Farmer Guide to Cooking from Scratch!

    Item: 8261

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