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This newest collection from The Old Farmer’s Almanac features more than 350 delicious recipes that celebrate the flavors of garden-fresh ingredients. Alongside the bushels of tempting recipes are word…
This newest collection from The Old Farmer’s Almanac features more than 350 delicious recipes that celebrate the flavors of garden-fresh ingredients. Alongside the bushels of tempting recipes are words of wisdom for growing, harvesting, preparing and storing vegetables, fruit and herbs as well as choosing the very best ingredients from the marketplace. Cooks and gardeners alike will appreciate the timeless advice that will make this cookbook a favorite for generations to come.
The latest word from the nutrition front is that green, leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaf greens are high in nutrients s…
The latest word from the nutrition front is that green, leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaf greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid and fiber.
In Greens Glorious Greens! Johnna Albi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. In an easy-to-use, A-to-Z format, they cover 30 different greens, providing nutritional information and a brief historical profile for each. Plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Any home cook will be delighted with this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.
In Bette Hagman's three earlier cookbooks, she created recipes for great-tasting food working…
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.
In Bette Hagman's three earlier cookbooks, she created recipes for great-tasting food working with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads and crackers—a vast array of recipes for the oven or the bread machine—for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet C…
Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of your favorite canned and jarred goods. With color photographs and 100 recipes, including orange marmalade, fig jam, six fruit chutney, apple sauce, green tomato relish, and hot mustard, this is the definitive guide—and the perfect gift—for gardeners and home cooks.
Filled with 627 of the best recipes gathered from Amish and Mennonite cooks from across the United States and Canada, Treasured Amish & Mennonite Recipes will have you preparing delicious, down-to-earth dishes your family will request again and again.
In this newly revised edition that includes 50 new recipes, you'll find an endless array of appetizers, soups, salads, main dishes, casseroles, breads and desserts that are easy to make and require only the simplest and freshest of ingredients.
In fact, everything you need is probably already in the pantry, growing in the backyard, or easily purchased at the local market. One taste and you'll see why these recipes have been bringing families and communities together at the table for generations.
"When I was growing up, canning was for old folks and cranks and separatists,” writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and …
"When I was growing up, canning was for old folks and cranks and separatists,” writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.
This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.
About the author
Liana Krissoff, a freelance recipe tester, editor, and writer, is the author of STC’s Secrets of Slow Cooking and Hot Drinks for Cold Nights. Krissoff lives with her husband and daughter in rural Carlton, Georgia.
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 smok…
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 the 150 treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, a Perfect Pastry piecrust for a delicious Butterscotch Peach Pie, or Rhubarb Dumplings.
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.
Nothing says "summer" like freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener and the Grill is the grilling guide for gardeners, vegetarians, and "flexitarians" everywhere. It's perfect for those enamored of the powers of the grill—with a little planning, you can eat "grilled" all year long. With seasonal recipes, tips on grilling for preserving, and full-color photography throughout, The Gardener and the Grill is an outstanding seed-to-table guide. Try Fire-Roasted Fava Beans, Plank-Roasted Pear Salad with Blue Cheese and Walnuts, Char-Grilled Baby Summer Squash Pizza, Grilled Pork Tenderloin with Fresh Fig Skewers, Corn Husk Wrapped Salmon, Skewered Strawberry & Marshmallow S'Mores, and much more. Take your next dinner party to the patio with garden-fresh goodness to grill, smoke, plank, and roast to perfection!
Ripe is a different kind of cookbook. Arranged by color, Ripe takes hungry readers and cooking enthusiasts on a stunning visual tour of product, from the extremely approachable to the somewhat exotic.…
Ripe is a different kind of cookbook. Arranged by color, Ripe takes hungry readers and cooking enthusiasts on a stunning visual tour of product, from the extremely approachable to the somewhat exotic. Lighthearted stories, spectacular photographs, and simple ingredient combinations tempt and inspire you by appealing to your senses, and your sense of play. With 150 photographs and 75 delicious recipes organized by color, Ripe celebrates the visual beauty and culinary potential in all fruits and vegetables.
Red: Beets, Cherries, Pomegranates, Radicchio, Rhubarb
Orange: Apricots, Kumquats, Nectarines, Persimmon, Yams
Yellow: Bananas, Corn, Lemons, Squash Blossoms
Green: Artichokes, Avocadoes, Fava Beans, Honeydew, Kale, Zucchini
Purple and Blue: Eggplant, Figs, Plums, Blackberries, Blueberries
White: Bosc Pears, Coconut, Jicama, Parsnips, Potatoes
Since her own allergy diagnosis and the creation of her baking business, people consistently turn up their noses and ask Elizabeth Gordon: "Well then, what do you eat People newly diagnosed with food allergies often ask themselves the same thing. And the foods they miss most? Their childhood favorites. The Complete Allergy-Free Comfort Foods Cookbook outlines entrée, sides, and desserts that hark back to simpler times.
This book brings such time-honored foods and flavors back into the lives of those with the most common food allergies and sensitivities- those with celiac disease or lactose and/or soy intolerance, and those following a gluten-free or casein-free diet, as well as those allergic to eggs and/or nuts. Its more than 100 delicious recipes are easy enough to make any night of the week. They include: Banana Bread, Buffalo Wings, Chicken Soft Tacos, Shredded Pork Sandwiches, Risotto Primavera, Pizza, Rosemary Smashed Potatoes, Twinkies, and Chocolate Chip Cookies.
About the Author
Elizabeth Gordon is the author of Allergy-Free Desserts and the owner of the online gluten, dairy, soy, nut and egg-free bakery, Betsy & Claude Baking Co. A full-time mother and formerly an eating disorder therapist, Elizabeth has appeared on The Doctors and her work has been featured in many national media outlets, such as SELF magazine. Visit her at myallergyfreelifestyle.com.
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