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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:
Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.
Author: Rachael Narins
Home cooks from all over the United States have contributed their best recipes to this collection—cooks who grew up on the farm, eating waffles after chopping firewood and picking the peaches that filled that evening’s pie, and cooks with vivid memories of Mom’s chicken and dumplings and Dad’s bachelor casserole. Open up the Comfort Food Cookbook and discover how easy it is to make delicious comfort food with a few wholesome ingredients.
Author: Edited by K. Will & GRIT
Author: Editors of Cooking Light
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The mere mention of comfort food conjures a different sensory experience for us all. Yet no matter what savory dish comes to mind first and foremost, we all imagine a warm, cozy kitchen and the anticipation of a soothing, homemade delight made with loving care.
In a time when our lives are harried and stressed and the news can be downright depressing, spending time preparing a favorite comfort dish is a kind of healing.
Whether cooking or baking for yourself or for friends and family, the end result of comfort food speaks of thoughtfulness.
Althea McQuestion has combined more than 100 recipes in Cooking Up Comfort, all of which are sure to nourish body and soul.
Author: Althea McQuestion
Cooking with live fire goes way beyond the barbecue grill! Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, smoking turkey, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Cooking With Fire includes 100 recipes for everything from roasted rabbit to fish chowder and baguettes.
Author: Paula Marcoux
Delicious pumpkin is a healthy addition to any dish, whether in Cinnamon-Sugar Pumpkin Donuts, a Spiced Pumpkin Latte, or Cheesy Pumpkin Mac ’n Cheese. Pumpkin tastes terrific, and its nutritional benefits are so impressive that it’s been declared a superfood by people in the know.
Author: Averie Sunshine
In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that a cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control.
CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.
Author: Shirley Corriher
These recipes are tried-and-true treasured classics with easy-to-follow directions that make cooking a pleasure. The collection includes a variety of fresh and satisfying dishes for breakfast, lunch, snack time and dinner.
More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.
Author: Chef John Ash
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North America is under attack by a wide range of invasive animals. Black spiny-tailed iguanas in Florida, Asian carp in Missouri and Virginia, nutria in Louisiana, European green crabs in Connecticut, and other alien species throughout the United States are devouring our native plants and animals, pushing many to the brink of extinction. Jackson Landers has a unique solution to the problem: Eat them! In this adventurous narrative, Landers describes his quest to hunt 12 invasive animal species and turn them into delicious meals, showing how anyone can feed a family while enjoying the thrill of the hunt and helping to protect and conserve the natural environment.
Author: Jackson Landers
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In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.
With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.
Author: Janet Fletcher
Format: Herbal Supplements
Author: Jo Robinson
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EatingWell 500-Calorie Dinners takes the guesswork out of healthy cooking by providing delicious, easy recipes and menus for dinners that come in at about 500 calories, an amount experts say will help most people lose weight without feeling deprived. Once you try the meals in this book you'll be amazed at how well you can eat for 500 calories. One night you'll have a steak sandwich with grilled peppers and a garlicky aioli served along with roasted red potatoes and a green salad with a tangy vinaigrette, the next night braised chicken in a paprika-spiked sauce over egg noodles with snap peas tossed with a creamy tarragon dressing. Want a glass of wine with dinner or a dessert to end the evening? We've included those in our menus too. Try pork chops with an orange and fennel salad along with a side of quinoa and a dish of strawberry frozen yogurt.
And this book will help you to do more than just trim your waistline -- it will help you to improve your heart health and reduce your risk for diabetes too. It provides solid advice from EatingWell Magazine's nutrition experts on what foods should be included in any healthful diet, how to figure out how many calories you need, how to determine appropriate serving sizes and estimate calories (without carting around a kitchen scale everywhere you go) and how to lose weight while still feeling satisfied.
In this book, you'll also find:
Author: Jessie Price
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EatingWell's Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. The book also includes tips on how to freeze and preserve bumper crops; techniques for roasting peppers, peeling mangoes, and other ways to preserve your farm finds; profiles of local farmers; tips on planting your own kitchen garden, and more.
Author: Jessie Price
Nearly a century ago, the idea of “local food” would have seemed perplexing, because virtually all food was local. Food for daily consumption (fruits, vegetables, grains, meat, and dairy products) was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.
The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.
Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives (from permaculture to rotation-intensive grazing) that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, health care facilities, and other businesses and institutions to partner with local farmers and food producers, from purchasing to marketing.
No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, from elementary schools to fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.
Author: D. Benjamin & L. Virkler
A true farm-to-table cookbook, chef Eric Skokan's inspiring and gorgeous Farm, Fork, Food centers on the nearly 400 animals and 250 varieties of vegetables and fruits that he cares for and grows on Black Cat Farm, his 130-acre organic farm outside of Boulder, Colorado. Using the seasonal ingredients at his fingertips, Skokan includes more than 125 extraordinary yet simple recipes in his first cookbook. The chapters include recipes from each season, such as a Spring Pea Soup with Mint, Lemon & Crème Fraîche or a Grilled Pork Steak with Sauce Verte, Tomatoes & Fresh Borlotti Beans; from a Jack Be Little Pumpkin & Polenta Soufflé with Brussels Sprouts to a Woodcutter's Tableau in Gingerbread.
Author: Eric Skokan
Bursting with strategies, techniques and more than 300 original recipes, Farm-Fresh and Fast is a new cookbook for both seasoned and beginning community-supported agriculture (CSA) program members and farmers market shoppers. Produced by FairShare CSA Coalition in Madison, Wisconsin, Farm-Fresh blends culinary know-how with practical recipes and resourceful techniques to teach local food lovers of all skill levels how to make the most of fresh, seasonal produce. Farm-Fresh follows the coalition’s first cookbook, From Asparagus to Zucchini, now in its third edition and a national best-seller.
Each chapter of Farm-Fresh is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients. Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be changed up as the season progresses and the harvest unfolds. Recipes are flexible and encourage innovation. Don’t have spinach? Try chard. No basil for your pesto? Try garlic scapes or cilantro for a tasty variation that makes a great sandwich spread.
In addition, home cooks will find themed, seasonal menu suggestions, from Mother’s Day Brunch and Starry Spring Night Dinner Party to Winter Solstice Celebration, and photographs and descriptions of 78 fruits and vegetables that can be found at farmers markets and in CSA boxes from Wisconsin to Florida. Farm-Fresh is graphic-rich, with unique illustrations throughout.