- Recommended Products
Food recalls, dubious health claims, scary and shocking ingredients in health and beauty products. Our increasingly industrialized supply system is becoming more difficult to navigate, more frightening, and more frustrating, leaving us feeling stuck choosing in many cases between the lesser of several evils.
Author Deborah Niemann offers healthier, more empowering choices, by showing us how to reclaim links in our food and purchasing chains, to make choices that are healthier for our families, ourselves, and our planet. In this fully updated and revised edition of Homegrown and Handmade, Deborah shows how making things from scratch and growing 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 rediscover traditional skills, take control of your food from seed to plate, and much more. 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 more empowered life.
Deborah Niemann presents and teaches extensively on topics ranging from soapmaking to livestock care. She and her family raise livestock for meat, eggs and dairy products, while an organic garden and orchard provide fruit and vegetables. Deborah is also the author of Raising Goats Naturally.
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.
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.
This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet and savory treats of all types.
Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.
Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook, which features 150 recipes. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, Rhubarb Dumplings, or a Perfect Pastry pie crust for a delicious Butterscotch Peach Pie.
You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.
Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.
Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary (plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato), you’ll never look at the supermarket pasta aisle the same way again.
Mason Jar Lunches features 50 pretty, portable packed lunches, including delicious soups, salads, and pastas. Packing your lunch is one of the best ways to eat healthy and save money. But preparing and packing a lunch isn’t always easy. Mason jars are the perfect solution: They’re durable, adorable, and keep your food sealed and fresh. Packed with full-color photos of each recipe, this book is as gorgeous as the layered lunches themselves. Mason Jar Lunches goes beyond the popular mason jar salad recipes to include a variety of hot and cold meals.
The craft of home cheesemaking is exploding in popularity. However most “beginner” books are essentially loosely organized collections of recipes that lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker develop the intuition and abilities needed for success, especially in the real world of the home kitchen.
This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The authors expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts (including natto polenta, Thai marinated tempeh, and chocolate miso babka).
Learn how to identify and gather wild mushrooms and other fungi!
An authoritative field guide to more than 450 species of wild mushrooms from around the world, Mushrooms shows the life cycle and features of a mushroom, what supplies are needed for mushroom foraging, and how to take a spore deposit.
A photographic field guide forms the heart of the book, providing information on size, range, and habitat. The clear images and illustrations of specimens, along with information on what's poisonous and what's edible, make this the ultimate guide to mushrooms.
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers and producers of artisanal goods from Nebraska, Iowa, South Dakota and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport you to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
The Great Plains are often maligned as "flyover" country, or perhaps only known as bulk producers of corn, soybeans, beef and pork. But spend any time in these heartland cities or farms and you'll quickly discover a burgeoning "good food" movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephant's eye, but New Prairie Kitchen introduces readers to the phenomenal talent emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Containing 200 plant-based recipes from 45 different cookbook authors, bloggers and recipe developers, this book has both raw and cooked recipes for meals from breakfast through dessert.