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GROWING FOOD IN A HOTTER, DRIER LAND
DO ONE GREEN THING
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The early twentieth-century world of The Farmer’s Wife may be vastly different than our own hectic, high-tech times, but some things never change—like a taste for the kind of food that’s cooked all da…
The early twentieth-century world of The Farmer’s Wife may be vastly different than our own hectic, high-tech times, but some things never change—like a taste for the kind of food that’s cooked all day, the long-simmered stews and chilis, pot roasts and soups and puddings that savor of comfort and care. Culled from the pages of The Farmer’s Wife and adapted for contemporary lifestyles and kitchenware, these recipes help today’s cook recapture the full rich flavor of slow-cooked food steeped in the traditions of America’s heartland. With a modicum of preparation in the morning or even the night before, anyone can come home to the kind of meals that yesterday’s farmer’s wife prepared; the slow-cooked beans and barbeque, casseroles, and hot dishes that could serve a few friends, a big hungry family, or a whole community. For party dishes that let a host focus on guests; for meals that won’t heat up the summer kitchen; for hearty, delicious fare to satisfy gatherings big and small with leftovers to store for later meals, these slow-cooker recipes are the perfect time-wise, money-saving way to dish up a great helping of farmland history.
Nothing evokes the charms of the country kitchen like the smell of freshly baked cookies—or better yet, the taste. With the 250-plus recipes in this cookbook, you’ll be able to recreate the best-love…
Nothing evokes the charms of the country kitchen like the smell of freshly baked cookies—or better yet, the taste. With the 250-plus recipes in this cookbook, you’ll be able to recreate the best-loved cookies and bars ever to come from those kitchens, and to make an old-fashioned special occasion of every coffee break or after-school treat, every church social, picnic or bedtime snack. These recipes are drawn from The Farmer’s Wife, a magazine that for decades provided a meeting place for hardworking rural women seeking advice, company, or recipes like these. You’ll find such well-loved classics as peanut butter and oatmeal cookies and toffee squares along with special treats like Danish Love Krandse and Scotch shortbread, pass-the-plate brownies, and holiday treasures. Illustrated throughout with vintage advertisements and art from The Farmer’s Wife magazine, the recipes are adapted for the modern kitchen while preserving for all time the tastes and traditions of the American heartland.
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The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or…
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux - for many years a chef at the top of his profession and a global traveler with a passion for different cuisines - is the ideal author to take a new look at one of the oldest foods of all.
Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Roux’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.
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Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get din…
Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.
The quest for simple, affordable, and fresh, mouthwatering food is over. 5 Ingredient Fix helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time.
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A slow cooker makes it so easy to prepare delicious meals--and now, for the first time, here are 140 simple, scrumptious, and safe recipes developed and tested for anyone who embraces the gluten-free life, or who simply feels it's more healthful to avoid gluten. These dishes offer dozens of satisfying and effortless mealtime solutions for busy families, where celiac disease or gluten intolerance is a concern. Delicious recipes such as Louisiana Crab and Pecan Dip; Apple & Thyme Roasted Chicken; and Vanilla Poached Pears make it easy to "eat healthy," and are guaranteed to please even the most finicky palate.
Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible…
Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible plants all across North America.
With all the plants conveniently organized by season, enthusiasts will find it very simple to locate and identify their desired ingredients. Each entry includes images, plus facts on the plant’s habitat, physical properties, harvesting, preparation, and poisonous look-alikes. The introduction contains tempting recipes and there’s a quick-reference seasonal key for each plant.
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Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet. It has evolved into a creative, sophisticated cuisine touted by the likes of Food & Wine magazine. Long at the fore of vegan blogging and cooking, Dreena Burton has been known for making healthy taste delicious. Let Them Eat Vegan! distills more than fifteen years of recipe development that emphasize unrefined, less-processed ingredients--no white flour or white sugar, but instead whole-grain flours, natural sweeteners, raw foods, and plenty of beans 'n greens. There’s no relying on meat analogues here, either--just hearty, healthy food that looks and tastes great. As the mother of three young girls, Burton always keeps their nutrition--and taste buds--in mind. From the simplest comfort foods like Warm "Vegveeta" Cheese Sauce to the more sophisticated Anise-and Coriander-Infused Orange Lentil Soup, these recipes will delight and inspire even the pickiest eaters and provide lifelong vegans with the innovative, wholesome recipes they’ve always wanted.
Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats -- baked fresh from your own oven. Be…
Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats -- baked fresh from your own oven. Begin with a few everyday ingredients and a hankering for home baking, and you end up with a kitchen full of artisan-quality muffins, scones, quick breads, donuts, and more.
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you'll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.
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At last—a cookbook of pleasure, not compromise, for those with food intolerances
It’s estimated that n…
At last—a cookbook of pleasure, not compromise, for those with food intolerances
It’s estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is gluten-intolerant, although many of these people remain undiagnosed. For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating.
Now, legendary food maven Barbara Kafka comes to the rescue with a complete soup-to-nuts cookbook full of great food that you can enjoy every day. Barbara’s own intolerances, dormant since childhood, returned five years ago, and—as someone who was already intolerant of bad food, ersatz ingredients, and poor cooking—she rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter.
Thanks to the creativity of Barbara Kafka, you can say good-bye to the blandest of diets and indulge in such delights as Chicken with Chervil Sauce, Roasted Salmon with Dill Sauce, Cannellini and Mushroom Soup, Corn Relish, and Asian Noodle Salad. The Intolerant Gourmet contains an enormous range of dishes that fit into many cherished culinary traditions (Asian, French, American, Italian, etc.). Each delicious recipe will satisfy anyone at the dinner table, whether intolerant or not.
The book also features tools such as a guide to gluten-free pastas and a comprehensive section on starches—their assets and detriments, the basic methods for preparing them, and the best ways of serving them. All is presented with insight and irrepressible wit (of her Simple Rib Roast, for instance, Barbara writes ,“My roast is rare, but no Saxon pillage”). The result is an indispensable reference tool, ideal for lovers of good food in search of an all-inclusive approach to cooking.
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Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anon…
Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anonymous suppliers of bounty, are proving an inspiration to chefs everywhere. This book celebrates the collaboration between farmer and chef -- and the journey from land to table. Readers are invited along to visit the men and women who grow, herd, ranch, and create artisanal foods that supply the finest restaurant chefs in the country.
Harvest to Heat explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of never before published, easy to cook recipes -- 100 in all. It will encourage readers to think fresh first and buy food locally, as well as motivate them to cook with the confidence of a four-star chef.
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