Author Jennifer Perillo shares her love for her farmers' markets and local purveyors while dishing out a hearty dose of practical culinary know-how for the working parent-or any busy cook. A seasoned recipe developer and personal chef, Perillo has crafted shortcuts (like two homemade all-purpose baking mixes, used as a base for baked goods such as breads, muffins and cupcakes) to make good eating just a little easier.
Author: Jennifer Perillo
Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen.
Author: Steven Raichlen
Decades before the terms "eco-friendly" and "sustainable growing" entered the vernacular, How to Grow More Vegetables demonstrated that small-scale, high-yield, all-organic gardening methods could yield bountiful crops over multiple growing cycles using minimal resources in a suburban environment. The concept that John Jeavons and the team at Ecology Action launched more than 40 years ago has been embraced by the mainstream and continues to gather momentum. Today, How to Grow More Vegetables, now in its fully revised and updated 8th edition, is the go-to reference for food growers at every level: from home gardeners dedicated to nurturing their backyard edibles in maximum harmony with nature’s cycles, to small-scale commercial producers interested in optimizing soil fertility and increasing plant productivity. Whether you hope to harvest your first tomatoes next summer or are planning to grow enough to feed your whole family in years to come, How to Grow More Vegetables is your indispensable sustainable garden guide.
Want to read more? Preview this book: Building the Soil, Building the Future.
Author: John Jeavons
Most frozen yogurt recipes produce a hard dessert that's not much fun to eat, but with Nicole Weston's unique technique (using a simple meringue and your ice cream maker) the result is creamy, smooth and delicious. Weston shows you her method and then offers recipes for 56 irresistible flavors.
Author: Nicole Weston
Lost your zest for life? Feeling tired and sluggish? Need a health boost? Reach for a soothing cup of herbal tea and harness the extraordinary power of nature's most potent healing ingredients. With more than 70 expertly formulated recipes for tasty, soothing, caffeine-free infusions, this book will have you blending, brewing, and sipping your way to well-being. It also includes tips to help you get the most from your brew, as well as a comprehensive directory of herbal ingredients and their active properties and benefits.
Author: Paula Grainger Karen Sullivan
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $29.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
Jekka McVicar — whom Jamie Oliver dubbed the "queen of herbs" — has assembled a special collection of her top-50 favorite herbs. Each herb is described in detail, including its Latin and common names as well as:
Jekka's Herb Cookbook also features 250 original recipes that use her top-50 garden herbs. The recipes include:
There are international recipes, such as salsa verde, and familiar favorites, such as caraway seed cake. Extraordinary color illustrations highlight McVicar's knowledgeable and enthusiastic descriptions.
For cooks and herb gardeners, Jekka's Herb Cookbook is a fascinating guide to using herbs in practical and inspiring recipes.
About the author
Jekka McVicar has been growing organic culinary, aromatic, decorative and medicinal herbs for more than 20 years. She owns Jekka's Herb Farm, which has won 59 Royal Horticultural Society gold medals, including 12 Chelsea golds.
Author: Jekka McVicar
Filled with irresistible color photographs, this delightful cookbook contains 100 of her jaw-droppingly delicious signature recipes-from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.
Author: Jeni Britton Bauer
Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to piña colada.
Author: Pamela Braun
Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more … all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein (ground or in strips), you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks!
Author: Mary T. Bell
This Chelsea Green edition of a nearly 40-year-old classic has been revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, totally grass-fed dairies, practical advice for everyday chores, updated procedures for cow emergencies, and more.
Author: Joann S. Grohman
Author: PJ Hamel, Reid, and Miller
Leon Family & Friends is the third cookbook to be published in the United States from the healthy British fast food restaurant chain Leon, and it contains hundreds of recipes for flavorful, nutritious food that won't take hours to prepare.
Author: Kay Plunkett-Hogge
Life, Liberty, and the Pursuit of Food Rights takes readers on a disturbing cross-country journey from Maine to California through a netherworld of Amish farmers paying big fees to questionable advisers to avoid the quagmire of America’s legal system, secret food police lurking in vans at farmers markets, cultish activists preaching the benefits of pathogens, U.S. Justice Department lawyers clashing with local sheriffs, small Maine towns passing ordinances to ban regulation, and suburban moms worried enough about the dangers of supermarket food that they’ll risk fines and jail to feed their children unprocessed, and unregulated, foods of their choosing.
Author: David Gumpert
Ever think of making your own beauty products? In Make It Up, author Marie Rayma shares the recipes she has developed through years of trial, error, and testing to come up with the very best. This is real makeup and skin care: bright lipsticks, quality mineral powders, long-wearing eyeliners, and masks and cleansers that yield results. With easy-to-follow instruction, Make It Up provides more than 40 essential cosmetics and skin care projects so you can make just what you want, when you need it.
Author: Marie Rayma
Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor.
Author: Jereme Zimmerman
If you've been thinking of trying your hand at home winemaking, delay no longer! It’s easier than you think to make wonderful wine at home. Get started today with this practical guide to making your first bottle of perfect homemade wine.
Author Lori Stahl demystifies essential winemaking techniques with friendly, jargon-free instructions and gorgeous color photography. She begins by taking you step by step through making wine from a kit, and then shows you how to go beyond the kit with creative additions. Soon you’ll be making your own flavorful wine from fresh grapes, apples, berries, and even flowers and herbs.
This home winemaking companion offers a wide selection of seasonal winemaking recipes, new twists on traditional favorites, and sweet ways to enjoy and indulge in the wines you create. Even if you have never made wine before, Making Your Own Wine at Home will show you everything you need to master an intriguing and rewarding new hobby.
Author: Lori Stahl
The Pickle Packer has been specifically designed for small-batch fermentation of sauerkraut and other veggies in both wide-mouth and regular-mouth mason jars. Measuring 10" tall, 2.5" at the wide end and 2" at the opposite end, our unique design allows both ends to be used for packing vegetables for your ferments. This allows the Pickle Packer to be used in a wide variety of fermenting jars and containers. Pickle Packers are made from all natural untreated Acacia wood and finished with a food-safe mineral oil to seal and protect. We chose to use Acacia wood not only because of its renowned strength (2 x as strong as maple) and durability, but also because it is sustainable and eco-friendly. Care Instructions: Hand wash with warm soapy and water only. Occasional oiling (using food-safe mineral oil) may help to lengthen the life of this product. Not dishwasher safe and should never be allowed to stand in water as it may damage the wood. The Pickle Packer used together with the Pickle Pebbles, ensure consistent high-quality results from your home ferments. VERIFIED FERMENT-SAFE AND LEAD-FREE. -Made from all natural acacia wood - Acacia wood is a sustainable and eco-friendly crop and is one of the hardest woods available -Double-sided design fits both wide-mouth and regular-mouth mason jars -10" tall, 2.5" at wide end, 2" at smaller end -Helps remove air and draw out moisture to get your ferments off to a good start -Specifically designed for small-batch fermentation in mason jars and fido jars
Format: Other/miscellaneous products
Pickle Pebbles have been specifically designed for use with fermentation and take the guess work out of your lacto ferments by ensuring your veggies stay below the surface of the brine thereby eliminating exposure to oxygen (which is the main cause of failure when using lacto fermenting methods). While a single Pickle Pebble is often enough to keep veggies below the brine, they can also be stacked to provide extra weight. Pickle Pebbles are made of non-iridized soda glass which is completely inert and guarantees that no other substances leach into your ferment. VERIFIED FERMENT-SAFE AND LEAD-FREE -Clear Glass Fermentation Weights -Lead-Free, Food-Grade and Non-Porous Glass Ferment Weights -2 1/4 " Diameter x 1/2 " Thick -Fits regular mouth mason jars as well as Fido jars -4 Pebbles Included in a Gift Box
Format: Other/miscellaneous products
Pickle Pebbles have been specifically designed for use with fermentation and take the guess work out of your lacto ferments by ensuring your veggies stay below the surface of the brine thereby eliminating exposure to oxygen (which is the main cause of failure when using lacto fermenting methods). While a single Pickle Pebble is often enough to keep veggies below the brine, they can also be stacked to provide extra weight. Pickle Pebbles are made of non-iridized soda glass which is completely inert and guarantees that no other substances leach into your ferment. VERIFIED FERMENT-SAFE AND LEAD-FREE -Clear Glass Fermentation Weights -Lead-Free, Food-Grade and Non-Porous Glass Ferment Weights -2 1/4 " Diameter x 1/2 " Thick -Fits wide mouth and regular mouth mason jars as well as Fido jars -4 Pebbles Included in a Gift Box
Format: Other/miscellaneous products
The Pickle Pipe is the world's first one-piece, self-sealing, silicone and waterless airlock. When fermenting your own vegetables, it is important that carbon dioxide is allowed to escape (or else the jar can explode) and that oxygen is not allowed to enter (or else your food will spoil with mold). The Pickle Pipe maintains the perfect, maintenance-free fermenting environment without the need to burp your jars every day, or monitor the water levels of a clumsy 3-piece airlock. The patent-pending Pickle Pipe will allow you to "set and forget" your ferments without the daily maintenance of every other airlock solution in existence. The low profile design allows you to store your ferments in tight spaces, and when finished, simply pop them in the dishwasher for years of use. There is no easier or more convenient solution to worry-free mason jar ferments. VERIFIED FERMENT-SAFE. ??One-Piece, Silicone, Self-Sealing, Waterless Fermentation Airlock ?Dishwasher Safe, BPA- and Phthalate-Free ?Fits any "Regular-Mouth" Mason Jar (Ball, Kerr, Bernardin, etc.) ?Screws on with any "Regular-Mouth" Mason Jar Band (not included)
Format: Other/miscellaneous products