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There's something to be said for simpler times, when our way of life seemed more wholesome ... when our food was grown with fewer pesticides and growth hormones ... when we tended kitchen gardens, kep…
There's something to be said for simpler times, when our way of life seemed more wholesome ... when our food was grown with fewer pesticides and growth hormones ... when we tended kitchen gardens, kept a flock of chickens and "put up" beans, pears and pickles. So it's easy to see why people across the nation are returning to their roots — and root cellars — and embracing a return to the basics.
With Traditional Kitchen Wisdom you, too, can enjoy the rewards of being more self-reliant by ...
Start your own family traditions with Traditional Kitchen Wisdom, and rediscover the pleasure of returning to a greener, healthier and more self-sufficient lifestyle.
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 to readers. For 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.
Sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables ar…
Sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar or from the market, their delectable flavors and nutritional benefits pack a powerful punch. Try them in soups (Celery Root Bisque, Portuguese Kale Soup), main dishes (Ravioli with Smoky Greens, Chicken Pot Pie with Root Vegetables), winter salads (Warm Goat Cheese and Beet Salad, Thai Cabbage Salad), and side dishes (Cashew Carrots, Braised Collards with Bacon). With this collection of more than 250 recipes, you’ll discover how simple and delightful it is to eat locally all year long.
The greatest invention since sliced bread may well be the machine that makes the loaves everyone dreams of slicing into — right in home kitchens at the touch of a button. The Bread Lover’s Bread Machi…
The greatest invention since sliced bread may well be the machine that makes the loaves everyone dreams of slicing into — right in home kitchens at the touch of a button. The Bread Lover’s Bread Machine Cookbook bridges the gap between great taste and convenience, with more than 300 glorious recipes for bread machines. The automatic bread machine makes it possible to enjoy fresh and signature loaves of bread without the time and expense usually involved in bread baking or purchased artisanal breads. Today’s bread machines are versatile, affordable, safe and efficient, turning out perfect loaves time after time.
Try croissants or banana bread for breakfast, lunchtime sandwiches on honey whole wheat bread or tomato bread, a loaf of garlic focaccia or a sage and onion bread-stuffed roast for dinner, or even candied chestnut panettone and pumpkin cloverleaf rolls for the holidays. Classic white loaves, hearty whole-wheat breads, sweet breads, swirled breads, pizza doughs, quick breads, and even jams are easy to make right in the bread machine. Renowned bread baking expert Beth Hensperger’s best bread recipes yield great results — just add the ingredients, and let the machine knead, rise and bake loaf after loaf of fragrant, delicious fresh bread.
Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, 20-something executive assistant in New York City, she was struggling to make…
Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, 20-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden-esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. The Art of Eating In chronicles the delectable results of her 24-month experiment, with 30 original recipes included.
What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, the subtleties of home-cooked flavors, and whether her ingredients were ethically grown. She also explored the anti-restaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism and dumpster-diving to picking tasty greens on a wild edible tour in Brooklyn's Prospect Park. Culminating in a binge that leaves her with a foodie hangover, The Art of Eating In is a journey to savor.
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements — and the terms “grass fed” and “free range” commonl…
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements — and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores — people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.
With more than 200 recipes for pork, beef, lamb, poultry and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.
“The healing local food movement's success hinges on artisanal farming and domestic culinary arts. Good Meat takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . . Everyone interested in local, earth-friendly food will love this book." —Joel Salatin, owner of Polyface Farm
"Good Meat is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." —Patrick Martins, founder of Slow Food USA, Heritage Foods USA
About the author
Deborah Krasner is a writer and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont, which have been featured in GQ, Bon Appétit, and the Boston Globe. Krasner won a James Beard Award in 2003 for her cookbook The Flavors of Olive Oil. She appears regularly on NPR’s The Splendid Table and contributes to Bon Appétit and Real Simple, among other publications.
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Sensational Stevia Desserts has 82 fantastic low-carb desserts and variations to help you take sugar and artificial …
Sensational Stevia Desserts has 82 fantastic low-carb desserts and variations to help you take sugar and artificial sweeteners out of dessert preparation forever by using stevia, an all-natural alternative. Whether you’re diabetic, on a low-carb or candida diet, hypoglycemic, or simply watching your sugar and artificial sweetener intake, this book is for you.
A natural alternative to sugar, aspartame, saccharin and sucralose, stevia makes desserts delicious, low-carb and lower in calories, without sacrificing flavor.
Author and former stevia business owner Lisa Jobs has perfected these dessert recipes and stresses more natural, healthy ingredients, reducing sugar intake and eliminating the need for artificial sweeteners. For the past 10 years, Lisa Jobs has developed and tested hundreds of stevia dessert recipes. Now, with the creation of Sensational Stevia Desserts, she is sharing them with you!
If bread is the staff of life, then this book by renowned artisanal baker Daniel Leader is every home baker's must-have cookbook. Featuring an amazing array of incredible delicacies made with yeast, i…
If bread is the staff of life, then this book by renowned artisanal baker Daniel Leader is every home baker's must-have cookbook. Featuring an amazing array of incredible delicacies made with yeast, it's the perfect combination of easy and sophisticated recipes, with the keys to unlocking basics of working with yeasted doughs. Who can resist a collection of 50 mouthwatering treats, essential recipes for everyone who loves bread? The menu includes must-bake breakfast classics like crumpets and English muffins, and the three irresistible Bs: bagels, brioche and bialys … timeless favorites such as Parker House rolls, ciabatta, and challah … plus waffles, cider doughnuts, beignets, babka and monkey bread. Bakers of all skill levels will learn tips and trade secrets from Leader, who has shared his vast knowledge with people around the world.
Anyone can include more local food in their diet at the peak of summer, but what do you do when the tomatoes are done and the first greens of spring are months away? The Winter Harvest Cookbook takes …
Anyone can include more local food in their diet at the peak of summer, but what do you do when the tomatoes are done and the first greens of spring are months away? The Winter Harvest Cookbook takes a seasonal approach to eating, even during the coldest months of the year. This fully updated and revised 20th anniversary edition includes more than 200 simple, mouth-watering recipes showcasing fresh produce from the winter garden or local market, rounded out by introductions to unfamiliar ingredients, shopping tips, menu suggestions and resource lists. The author also invites us into her corner of the Pacific Northwest, with vignettes drawn from the region's farming, gardening, and cooking.
Tantalize your tastebuds with an incredible array of soups, salads, sides, sauces, entrees and desserts such as:
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Home-cooked gluten-free cooking goes artisanal and global (yet accessible, and unfailingly delicious) with these 250…
Home-cooked gluten-free cooking goes artisanal and global (yet accessible, and unfailingly delicious) with these 250-plus recipes. Written by an enterprising husband-and-wife team (he’s a professional writer, diagnosed in 2007 with celiac; she’s a devoted, passionate home cook and professionally trained chef), this book include 70-plus recipes made with their own proprietary, intensively tested gluten-free flour mix.
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Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grain…
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
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9-PIECE COOKWARE SET
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