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The New Wildcrafted Cuisine

The New Wildcrafted Cuisine
Exploring the Exotic Gastronomy of Local Terroir

by Pascal Baudar

  • Publisher : Chelsea Green Publishing
  • Release : 2016-03-24
  • Pages : 432
  • ISBN : 1603586067
  • Language : En, Es, Fr & De
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With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

Wildcrafted Fermentation

Wildcrafted Fermentation
Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

by Pascal Baudar

  • Publisher : Chelsea Green Publishing
  • Release : 2020-03-12
  • Pages : 304
  • ISBN : 1603588523
  • Language : En, Es, Fr & De
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Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavorful lacto-ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”

The Wildcrafting Brewer

The Wildcrafting Brewer
Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients

by Pascal Baudar

  • Publisher : Chelsea Green Publishing
  • Release : 2018
  • Pages : 304
  • ISBN : 1603587187
  • Language : En, Es, Fr & De
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Primitive beers, country wines, herbal meads, natural sodas, and more The art of brewing doesn't stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks. Now fermentation fans and home brewers can rediscover these "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based "country wines," to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

The Wildcrafting Brewer

The Wildcrafting Brewer
Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients

by Pascal Baudar

  • Publisher : Chelsea Green Publishing
  • Release : 2018-02-12
  • Pages : 304
  • ISBN : 1603587195
  • Language : En, Es, Fr & De
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Primitive beers, country wines, herbal meads, natural sodas, and more The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks. Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

Brew Beer Like a Yeti

Brew Beer Like a Yeti
Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops

by Jereme Zimmerman

  • Publisher : Chelsea Green Publishing
  • Release : 2018-09-13
  • Pages : 336
  • ISBN : 1603587659
  • Language : En, Es, Fr & De
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Experimentation, mystery, resourcefulness, and above all, fun--these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient--hops--and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people's discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman's Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including 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. More importantly, under the guidance of "the world's only peace-loving, green-living Appalachian Yeti Viking," 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.

The Healthy Bones Nutrition Plan and Cookbook

The Healthy Bones Nutrition Plan and Cookbook
How to Prepare and Combine Whole Foods to Prevent and Treat Osteoporosis Naturally

by Laura Kelly,Helen Bryman Kelly

  • Publisher : Chelsea Green Publishing
  • Release : 2016-07-21
  • Pages : 304
  • ISBN : 1603586253
  • Language : En, Es, Fr & De
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A Medicine Through FoodTM Guide Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. It’s a grim picture, but The Healthy Bones Nutrition Plan and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism. They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations. The authors’ quest for a natural, effective, safe way to prevent and treat bone loss began after 20 years of frustration, during which Helen tried supplements and several popular dietary approaches to arrest bone loss, only to see her bones continue to deteriorate year by year. Drawing on her knowledge of metabolic science and a rigorous examination of current research, Laura created a unique diet-based approach to bone health that allowed Helen’s body to absorb the nutrients that are naturally present in whole foods. Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely—without taking any pharmaceuticals. Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health. The book includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts. The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms—an important source of vitamin D. Readers can count on their personal nutrition plans and the Kellys’ recipes to provide food that helps calcium reach, and potentially strengthen, their bones.

The Art of Plant-Based Cheesemaking, Second Edition

The Art of Plant-Based Cheesemaking, Second Edition
How to Craft Real, Cultured, Non-Dairy Cheese

by Karen McAthy

  • Publisher : New Society Publishers
  • Release : 2021-05-25
  • Pages : 256
  • ISBN : 177142351X
  • Language : En, Es, Fr & De
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Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner. Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the "plant-based cheesemaking bible" takes vegan cheesemaking to a new level. Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: Eight new cheesemaking recipes plus dozens more from beginner to pro New coverage of "mixed method" fast-firming cultured cheeses Going beyond nuts and seeds and using legumes for cheesemaking Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules Lactic acid fermentation and how to use it in cheesemaking Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more. The Art of Plant-based Cheesemaking, Second Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.

The Fruit Forager's Companion

The Fruit Forager's Companion
Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond

by Sara Bir

  • Publisher : Chelsea Green Publishing
  • Release : 2018-05-25
  • Pages : 400
  • ISBN : 1603587179
  • Language : En, Es, Fr & De
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Winner — IACP 2019 Reference & Technical Cookbook Award From apples and oranges to pawpaws and persimmons Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish. Bir encourages readers to reconnect with nature and believes once the foraging mindset takes control, a new culinary world hiding in plain sight will reveal itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.

The Skillful Forager

The Skillful Forager
Essential Techniques for Responsible Foraging and Making the Most of Your Wild Edibles

by Leda Meredith

  • Publisher : Shambhala Publications
  • Release : 2019-03-12
  • Pages : 288
  • ISBN : 0834842173
  • Language : En, Es, Fr & De
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The Skillful Forager is the ultimate forager’s guide to working with any wild plant in the field, kitchen, or pantry. From harvesting skills that will allow you to gather from the same plant again and again to highlighting how to get the most out of each and every type of wild edible, trusted expert Leda Meredith explores the most effective ways to harvest, preserve, and prepare all of your foraged foods. Featuring detailed identification information for over forty wild edibles commonly found across North America, the plant profiles in this book focus on sustainable harvesting techniques that can be applied to hundreds of other plants. This indispensable reference also provides simple recipes that can help you make the most of your harvest each season.

Forage, Harvest, Feast

Forage, Harvest, Feast
A Wild-Inspired Cuisine

by Marie Viljoen

  • Publisher : Chelsea Green Publishing
  • Release : 2018
  • Pages : 480
  • ISBN : 1603587500
  • Language : En, Es, Fr & De
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One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Fasting and Feasting

Fasting and Feasting
The Life of Visionary Food Writer Patience Gray

by Adam Federman

  • Publisher : Chelsea Green Publishing
  • Release : 2017-06-02
  • Pages : 400
  • ISBN : 1603587527
  • Language : En, Es, Fr & De
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The Sioux Chef's Indigenous Kitchen

The Sioux Chef's Indigenous Kitchen
A Book

by Sean Sherman

  • Publisher : U of Minnesota Press
  • Release : 2017-10-10
  • Pages : 256
  • ISBN : 1452967431
  • Language : En, Es, Fr & De
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2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Writer's Market 2020

Writer's Market 2020
The Most Trusted Guide to Getting Published

by Robert Lee Brewer

  • Publisher : Penguin
  • Release : 2019-11-05
  • Pages : 896
  • ISBN : 0593188195
  • Language : En, Es, Fr & De
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The Most Trusted Guide to Getting Published! Want to get published and paid for your writing? Let Writer's Market 2020 guide you through the process with thousands of publishing opportunities for writers, including listings for book publishers, consumer and trade magazines, contests and awards, and literary agents—as well as new playwriting and screenwriting sections. These listings feature contact and submission information to help writers get their work published. Beyond the listings, you'll find articles devoted to the business and promotion of writing. Discover 20 literary agents actively seeking writers and their writing, how to develop an author brand, and overlooked funds for writers. This edition also includes the ever-popular pay-rate chart and book publisher subject index! You also gain access to: • Lists of professional writing organizations • Sample query letters • How to land a six-figure book deal

Human Heart, Cosmic Heart

Human Heart, Cosmic Heart
A Doctor’s Quest to Understand, Treat, and Prevent Cardiovascular Disease

by Thomas Cowan

  • Publisher : Chelsea Green Publishing
  • Release : 2016
  • Pages : 176
  • ISBN : 1603586199
  • Language : En, Es, Fr & De
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Thomas Cowan was a 20-year-old Duke grad--bright, skeptical, and already disillusioned with industrial capitalism--when he joined the Peace Corps in the mid-1970s for a two-year tour in Swaziland. There, he encountered the work of Rudolf Steiner and Weston A. Price--two men whose ideas would fascinate and challenge him for decades to come. Both drawn to the art of healing and repelled by the way medicine was--and continues to be--practiced in the United States, Cowan returned from Swaziland, went to medical school, and established a practice in New Hampshire and, later, San Francisco. For years, as he raised his three children, suffered the setback of divorce, and struggled with a heart condition, he remained intrigued by the work of Price and Steiner and, in particular, with Steiner's provocative claim that the heart is not a pump. Determined to practice medicine in a way that promoted healing rather than compounded ailments, Cowan dedicated himself to understanding whether Steiner's claim could possibly be true. And if Steiner was correct, what, then, is the heart? What is its true role in the human body? In this deeply personal, rigorous, and riveting account, Dr. Cowan offers up a daring claim: Not only was Steiner correct that the heart is not a pump, but our understanding of heart disease--with its origins in the blood vessels--is completely wrong. And this gross misunderstanding, with its attendant medications and risky surgeries, is the reason heart disease remains the most common cause of death worldwide. In Human Heart, Cosmic Heart, Dr. Thomas Cowan presents a new way of understanding the body's most central organ. He offers a new look at what it means to be human and how we can best care for ourselves--and one another.

Southwest Foraging

Southwest Foraging
117 Wild and Flavorful Edibles from Barrel Cactus to Wild Oregano

by John Slattery

  • Publisher : Timber Press
  • Release : 2016-08-10
  • Pages : 320
  • ISBN : 1604697709
  • Language : En, Es, Fr & De
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“No one has advanced wild foraging in the desert Southwest as much as John Slattery.” —Gary Paul Nabahn, director of the Center for Regional Food Studies, University of Arizona The Southwest offers a veritable feast for foragers, and with John Slattery as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Southwest Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in Arizona, New Mexico, Texas, Oklahoma, southern Utah, and southern Nevada.

Joy of Cooking

Joy of Cooking
2019 Edition Fully Revised and Updated

by Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,John Becker,Megan Scott

  • Publisher : Simon and Schuster
  • Release : 2019-11-12
  • Pages : 1200
  • ISBN : 1439130825
  • Language : En, Es, Fr & De
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“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

Rainbow Green Live-Food Cuisine

Rainbow Green Live-Food Cuisine
A Book

by Gabriel Cousens, M.D.,Tree of Life Cafe Chefs

  • Publisher : North Atlantic Books
  • Release : 2011-03-08
  • Pages : 568
  • ISBN : 1583943269
  • Language : En, Es, Fr & De
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Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality. Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.

New Portland Maine Chefs Table

New Portland Maine Chefs Table
A Book

by Margaret Hathaway,Schatz HATHAWAY

  • Publisher : Unknown Publisher
  • Release : 2019-06
  • Pages : 240
  • ISBN : 9781608939596
  • Language : En, Es, Fr & De
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Maine's cultural and culinary heart, Portland is a buzzing and energetic food community. Widely considered to have one of the country's most vibrant food scenes--named "America's Foodiest Hometown" by Bon Appetit--the city offers a diverse culinary landscape, from classic seafood to Oaxacan to Korean to Milanese, and its devotion to farm-to-table cuisine and locally sourced ingredients is undeniable given that the Portland Farmers' Market, the country's oldest continually operating market of its kind, has thrived here for over 200 years. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, famous chefs (including James Beard nominees such as Sam Hayward), and lots of local flavor, Portland's dynamic food scene is celebrated in all its gustatorial glory.

Wild Medicine, Wild Cuisine

Wild Medicine, Wild Cuisine
Modern Wildcrafting of Herbs & Food

by Jesse Hardin

  • Publisher : CreateSpace
  • Release : 2015-08-07
  • Pages : 528
  • ISBN : 9781516805952
  • Language : En, Es, Fr & De
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Wild Medicine, Wild CuisineModern Wildcrafting of Food & Herbs528 pages 8.5x11 - Over 1500 Illustrations76 Essays on the contemporary art of wildcrafting medicinal and edible plants,blending materia medica & moving inspiration - including: 62 in-depth plant profiles, with suggestions for how to harvest, cook, or make medicine out of each.Presenting an awesome collection of wildcrafting essays by 28 of the most articulate and informed American wildcrafters of this century, pulled directly from the pages of the much treasured Plant Healer Magazine. Learn about using wild plants for medicine and food from the empowering teachers, committed herbalists, sense-filled cooks, caring conservationists and heartful wildcrafters helping to fuel the new paradigm of nature-connectedness and emerging culture of healing:Kiva Rose * 7Song * Samuel Thayer * Robin Rose Bennett * Elka * Sam Coffman * Rosalee de la Forêt *Phyllis Light * Dara Saville * Wendy Petty * Juliet Blankespoor * Erin Piorier * Christa Sinadinos Charles "Doc" Garcia * Reneé Davis * Rebecca Altman * Henriette Kress * John Slattery * Sophia Rose * Leaf * Corinne Boyer * Sean Donahue * Sabrina Lutes * Jared Rosenbaum * Rebecca Lerner * Susan Leopold * Tracy Picard and Jesse Wolf HardinMore and more people are buying herbs to treat their problems before resorting to seeing an MD for a pharmaceutical prescription. A large number recognize the degree to which medicinal herbs and natural foods can contribute to our health, well being, and enjoyment of the feast and challenge of life. And a smaller but growing number of us realize that wild plants can be some of the strongest medicines, as well as contribute to some of the healthiest and tastiest meals.Unexpected BenefitsThere are more and deeper benefits to wildcrafting than simply finding high potency herbs or free and healthy food, including the effect of wildcrafting on us personally, on how we feel, and how we see the world. When wildcrafting, we are of necessity more aware, sniffing the air for signature scents, tasting flowers we find and the tips of new fir needles, scanning for the shapes and silhouettes of species we might hope to discover. In the process, we develop an increased intimacy with our own natural senses and abilities as well as with the natural world we are all inseparable members and components of. Before we have consumed a single bite or single dropper-full of our wild environs, we are immersed like seldom before in the features and flux of the elemental world, enriched by the experience of existing for however many awakened moments as a seeker and hunter, gatherer and guardian, participant in and celebrant of wildness again.Wild Sustenance, Wild TonicPlant Healer Magazine contributors are as wildly diverse, robust, and impactful as the species they write about, each creating pieces that reflect their personal knowledge, experience, attitude and approach. From systematic clinicians to an intemperate street medic, each adds to the potion and flavor. The resulting collection constitutes a healing formula... and a substantive meal. Learn, practice, tend, feast, and enjoy!

Wild Medicine - Wild Cuisine

Wild Medicine - Wild Cuisine
Modern Wildcrafting of Herbs and Food

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2015
  • Pages : 528
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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