With 85 beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
Author: CARLA BARTOLUCCI
The Salatin family farm, known as Polyface and located in Virginia's Shenandoah Valley, is one of the nation's premier ecological farms and has been featured in countless print, radio and video media. Exemplifying local food systems and imbedded community-based agriculture, the farm caught the attention of Michael Pollan in his runaway New York Times best-seller The Omnivore's Dilemma (when Salatin refused to ship T-bone steaks to New York).
Behind the glitz, however, the farm struggles with a labyrinth of government regulations and cultural perceptions that terrorize the antidote to mad cows, avian influenza, and food fears. The solution is simple: allow freedom for traditional food growing and purchasing choices.
This book brings to life, with humor and verve, the everyday conflict between the entrenched industrial food system and the local artisanal neighbor-friendly farmer-entrepreneur.
Joel Salatin is also the author of: Pastured Poultry Profit$, Salad Bar Beef, You Can Farm, Family Friendly Farming, Holy Cows and Hog Heaven.
Author: Joel Salatin
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
Join Lisa Kivirist and John Ivanko, proprietors of the award-winning Inn Serendipity, as they launch a return to our roots of independence, self-sufficiency, and frugality, blended with the spice of modern living. Farmstead Chef whips up a quirky, homespun tale of how we can eat well, nourish our bodies, and restore the planet. Rediscover the benefits of homegrown food and homemade cooking, preserving the harvest, and stocking the pantry, all while building community.
From breakfasts to mouth-watering desserts, Farmstead Chef showcases the creative and budget-friendly side to eating lower on the food chain more often while taking responsibility for the food we put into our bodies — by growing it, sharing it, and savoring it. Recipes include:
After your meal, pull up a chair and enjoy inviting slice-of-life "Kitchen Table" features, such as interviews with local food heroes and visionaries transforming our food system. Farmstead Chef also shares practical cooking tips and lively short essays inspired by John and Lisa's organic, self-reliant homestead and bed and breakfast. This fully illustrated cookbook will show you how to reconnect with nature through food, especially when shared with friends.
About the author:
Lisa Kivirist and John Ivanko are co-authors of the award-winning Ecopreneuring and Rural Renaissance. Lisa is also a distinguished Kellogg Food and Society Policy Fellow, and John is co-author and principal photographer for six multicultural children's books. John and Lisa are innkeepers of the award-winning Inn Serendipity Bed & Breakfast.
Author: J. Ivanko & L. Kivirist
Getting a hot, delicious, gluten-free meal to the table every night can seem like a challenge when time and growling stomachs are demanding food now! But you can turn the tables from stressed to dressed in no time with Fast and Simple Gluten-Free, your one-stop solution to creating fast, family-friendly meals in a half hour or less.
Inside, you'll find more than 100 truly inspiring recipes for everything from Carrot Cake Pancakes with Cream Cheese Frosting to Green Chicken Enchiladas and Quinoa Tabbouleh, with many recipes requiring just 20 minutes or less from start to fork.
Author, mom and blogger Gretchen Brown will show you just how easy it is to create wholesome, wheat-free meals that you can feel good about-and that your family will love. Through streamlined ingredient lists and simple yet effective cooking techniques, you'll learn how to pull together delicious dishes that taste as if you've spent hours slaving away in the kitchen, even though you haven't! From classic dishes like burgers, pizzas and pot pies to fresh and exciting new takes, you'll find recipes that will make everyone happy, including:
Tarragon-Lemon Chicken Salad; Chocolate Chili; Mozzarella Pizza with Pine Nuts, Currants and Arugula; Pork Tacos with Avocado and Tomato Salsa; Cumin-Turkey Burgers; Mocha Chocolate Fudge Cakes; Lemon-Lime Cheesecake with Gingersnap Crust
Nourish yourself and your family the stress-free way with Fast and Simple Gluten-Free. Great meals are just minutes away!
Author: Gretchen Brown
Your food storage contains delectable delights when you know how to use it! Feasting on Food Storage offers more than 200 recipes to rotate and use your short- and long-term food storage, plus bonus sections for baby food, home remedies, and gluten-free options. With tasty recipes like Brown Sugar Muffins and Creamy Taco Soup, learning to use your food storage has never been easier or more delicious.
Author: J. Merrill, K. Sunderland
Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.
Author: Amanda Feifer
This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander.
Author: Kirsten & Christopher Shockey
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Author: Kirsten & Christopher Shockey
With more than 125 recipes for make ahead meals, Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik is a great resource for saving time and money and eating delicious homemade food.
Author: Kati Neville & Lindsay Tkacsik
The beloved Fix-It and Forget-It series has sold nearly 11 million copies, giving home cooks around the world exactly what they crave: recipes for delicious, satisfying meals that anyone can make with simple ingredients and minimal preparation time. Who doesn’t love being able to serve their family a wholesome dinner (and dessert!) without spending hours in the kitchen … or a fortune on groceries? Now, best-selling author Phyllis Good presents a collection that gives cooks even more!
Featuring 550 new, mouthwatering recipes, this book will amaze cooks with the “magic” their slow cookers can perform. In addition to delicious soups, stews and chilis, cooks will also find pizza, cheesecake, bar cookies, quick breads and dozens of other surprising treats!
There are reasons why the Fix-It and Forget-It series is so popular, and this latest book is no exception.
With 16 pages of full-color photographs and a price that’s tough to beat, this is destined to become a staple on home cooks’ shelves everywhere.
Author: Phyllis Good
From the most acclaimed and beloved baker in Portland, Oregon, comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredient ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
Author: Ken Forkish
With Food: Vegetarian Home Cooking, Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone-including carnivores. his is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And McCartney's unique bold and beautifully illuminated images are as irresistible as her food.
Author: Mary McCartney
A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.
Move beyond dried apricots and jerky into an amazing world of healthy and delicious dried foods with Mary T. Bell's Food Drying With an Attitude.
This is the ultimate food drying resource and has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, farmers and hikers. Children will love the yummy fruit roll-ups. Animal lovers will enjoy making treats for dogs, cats and birds. And everyone will be thrilled at how easy it is to preserve fruits, vegetables and herbs without chemicals or preservatives.
With more than 30 years of food drying experience, Bell offers straightforward and practical instructions for drying everything from yogurt to sauerkraut to blue cheese, without ignoring traditional favorites such as jerky, mushrooms and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods.
Throughout, Bell offers nutritional tips and highlights the time-, space- and money-saving benefits of food dehydrating. Also included are descriptions of how various food dehydrators work, to give readers a better understanding of the tools of the craft. Food Drying With an Attitude gives readers the recipes, instructions and inspiration they need to get the most out of their home food dehydrators.
About the Author: Mary T. Bell has been promoting food drying for more than three decades. She is the author of Just Jerky, Jerky People, Mary Bell's Complete Dehydrator Cookbook and Dehydration Made Simple. She strives to minimize the demands made on our planet and to encourage sustainable living.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For more than 40 years, Mother Earth News has been North America's "Original Guide to Living Wisely," creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Mary T. Bell
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.
Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
Author: Marisa McClellan
Part cookbook, part how-to guide, Food Swap features more than 80 recipes for artisanal items that will be coveted at food swaps and adored as gifts. You’ll also find creative ways to irresistibly package your items,You’ll also find creative ways to irresistibly package your items, plus perforated gift tags ready for personalization. Author Emily Paster, co-founder of the Chicago Food Swap,offers guidance on setting up a food swap in your own community, as well as inspiring stories from people who are part of this growing movement.
Author: Emily Paster
Author: Amy Zavatto
Simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more.
Author: Jennifer Trainer Thompson
Author: Ann Lovejoy