But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.
Author: Kim Boyce, Amy Scattergood
In Gooseberry Patch Keepsake Cookbook, families and friends hand down their most time-honored, cherished recipes to readers. From traditional favorites, such as Sunday Pork Roast, to blue ribbon desserts, such as Mile-High Lemon Meringue Pie, each of the 200 recipes is a trip down memory lane.
Author: Gooseberry Patch
Home Coffee Roasting provides insightful, easy-to-follow guidelines for every step in the process: The new home roasters: how to evaluate and use them A resource guide for green beans and home-roasting equipment Best techniques for storing green beans Tips on perfecting a roast How to create your own blend
Author: Kenneth Davids
Chapters include Preserving Vegetables, Pre-Dinner Drinks, Chocolate and Cookies, After a Night Out, Ice-Cream-You-Scream, Don't Forget the Dog!, and more. Each chapter starts with a basic dish that you can make yourself, but usually don't because you think it's too complicated (think again!), and includes variations.
Author: Yvette Van Boven
Now, in Home Made Summer, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for breakfast, brunch and lunch; snacks; beverages; appetizers; main courses; and dessert.
Author: Yvette Van Boven
Chapters include Breakfast, Brunch & Lunch; Pies and Sweet Things for Tea Time; Beverages; To Start; and Dessert. She focuses on simple recipes for classic dishes such as apple cider, barbecue pulled pork, ricotta cheesecake, and more. Step-by-step, she explains how to make butter, beef sausage and Irish cream liqueur. She also features her favorite winter holiday recipes. This book is sure to become the next must-have for home cooks.
Author: Yvette Van Boven
Our food system is dominated by industrial agriculture, and has become economically and environmentally unsustainable. The incidence of diet-related diseases including obesity, diabetes, hypertension, cancer and heart disease has skyrocketed to unprecedented levels. Whether you have 40 acres and a mule or a condo with a balcony, you can do more than you think to safeguard your health, your money and the planet.
Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint and create a more authentic life. Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, it’s packed with answers and solutions to help you:
This comprehensive guide to food and fiber from scratch proves that attitude and knowledge is more important than acreage. Written from the perspective of a successful, self-taught modern homesteader, this well-illustrated, practical and accessible manual will appeal to anyone who dreams of a simpler life.
Author: Deborah Niemann
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
In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas and corn fritters. Jeni Britton Bauer’s one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top of and incorporated into the ice cream base itself.
Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Bauer’s crunchy “gravels” (crumbly sundae toppings, such as Salty Graham Gravel and Everything Bagel Gravel) are unlike toppings anyone has ever seen before.
Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Bauer’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Brand-new flavors (30 in all, including Cumin and Honey Butterscotch, and Extra-Strength Root Beer Ice Cream) attest to the magic of this unique and alluring collection.
Author: Jeni Britton Bauer
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
A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all types—translating the modern science of cooking into immediately useful information. Taking home cooks from market to table–and teaching them the best way to select, prepare and present an amazing array of food–Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well.
Author: Harold McGee
With Kitchen Simple, James Peterson, one of America's most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare.
More than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than 30 minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Béarnaise to dress up grilled fish.
Kitchen Simple presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson's invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools, makes Kitchen Simple a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.
Author: James Peterson
Many home cooks-and professionals, as well-swear by the tried-and-true implements they've used for years: the Foley Food Mill that works like a charm every time, the manually operated juicer that's a tradition of family breakfasts, the cast iron skillet that's been handed down through the generations. For serious cooks, there's nothing like a familiar implement, a thing that works exactly as you expect it to.
Similarly, most people usually have a library of favorite recipes on which they rely: some passed along from relatives and friends, others from mentors and teachers. These are the recipes cooks return to time and time again, in part because they evoke memories of the people who have enjoyed them and prepared them in the past.
Kitchen Things, by master photographer and respected novelist Richard Snodgrass, celebrates these well-loved objects and recipes and showcases them in an unexpected way-a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself.
In his reflections, the author is aided by his patient, persistent and perceptive wife, Marty, and her mother, from whose Western Pennsylvania farmhouse kitchens the objects and recipes were sourced. The gentle, often humorous repartee between the author and these wise and knowing women forms a running narrative throughout the book.
Author: Richard Snodgrass
A hearty stew on a cold winter night; a light, clear soup as a start to a meal; a spicy pho soup to warm the body and soul … It’s hard to imagine a more comforting, nourishing food than a homemade soup or stew. And it is even harder to find a food more steeped in history. The art of creating homemade stocks and soups has known no borders, leading to such delicacies as Scottish yellow broth, Vietnamese pho soup, Indian lentil soup, and English pea soup. But these types of tantalizing creations, once a part of most households, have been largely replaced with canned foods or overly salted and MSG-laden restaurant fare. With homemade soups and stews being nourishing, delicious, frugal and simple to make, this has been a great loss indeed.
Ladled: Nourishing Soups for All Seasons seeks to rekindle a love for making soups and stews at home, with instructions for every part of soup making. It details how to create a wide variety of stocks and how to salt a soup correctly. It describes how to create soups and stews both simple and complex, offers a detailed shopping guide that helps you find fresh ingredients, and breaks down all the healthy benefits of making your own homemade stocks.
As a busy mother, author Kimberly Harris shares many soups that are simple enough to enjoy on an everyday basis and shows you how to integrate this traditional art into a busy modern lifestyle.
In Ladled, you will visit the past, travel the globe and help revive a lost form of art.
Author: Kimberly Harris
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
In Mrs. Wheelbarrow’s Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.
As Barrow writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home.
Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions.
Under Barrow’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit.
In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy.
Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall.
Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Barrow’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
Author: Cathy Barrow
Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington, D.C., where he runs seven beloved and critically lauded restaurants.
Author: C. Armstrong, D. Hagedorn