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Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, s…
Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.
There’s nothing sweeter than fresh fruit in the summertime, whether it’s strawberries straight from the vine or raspberries from your local market. And there’s nothing like an autumn apple from an orc…
There’s nothing sweeter than fresh fruit in the summertime, whether it’s strawberries straight from the vine or raspberries from your local market. And there’s nothing like an autumn apple from an orchard bursting with crisp delights. If only you could enjoy these and other fruits every day of the year--and now with Jams and Preserves, you can!
With more than 100 recipes for jams, jellies, preserves, and chutneys, Jams and Preserves lets you eat your favorite fruits and vegetables whenever you crave them. From blueberry preserves to lime marmalade, banana jam to Thai sweet chili sauce, the condiments contained in this book are easy to make and easy to love. And with recipes for everything from cookies like Princess fingers with raspberry jam to pork vindaloo with green mango chutney, Jams and Preserves can also be used to create entire meals you’ll love to eat.
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farm…
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.
Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.
The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
Whether you’re just discovering raw foods or already well-versed in kimchee and wheatgrass, this revised edition of The Raw Truthcombines a wealth of raw foods know-how with a diverse array of delicio…
Whether you’re just discovering raw foods or already well-versed in kimchee and wheatgrass, this revised edition of The Raw Truthcombines a wealth of raw foods know-how with a diverse array of delicious recipes. This essential reference offers an extensive primer on the benefits of raw foods, the four living food groups (fresh, sprouted, cultured, and dehydrated), specialty ingredients, and helpful kitchen tools.
Raw foods pioneer Jeremy A. Safron explains in simple terms how life promotes life with a raw diet. When vital enzymes essential to digestion have not been destroyed by heat or processing, the uncooked foods provide our bodies with energy and nutrition quickly and efficiently. This leads to enhanced vitality, increased detoxification, and improved well-being.
But these foods don’t merely offer health-giving properties—they also form the basis of recipes that are easy to make and packed with flavor. Safron shares his take on simple smoothies and drinks like Thin Mint and Mellow Melon, quick soups like Tom Yum and Cucumber-Dill, hearty entrées like Falafel, Lasagna, and Thai Curry, and rich desserts like Coconut Custard and Carob-Hazelnut Torte. Many of these recipes are customer favorites from Safron’s Raw Experience restaurants, which were renowned for their creative menus and valued as education centers for the global raw movement. With nearly 200 recipes and information on transitioning to a raw foods diet, The Raw Truth is a comprehensive guide to a vibrant, healthy, and sustainable lifestyle.
Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Bu…
Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup. Try making chowders, tacos, ribs, salads, seafood, and more. There are even recipes for scorching cocktails, like Daiquiri Diablo and Slow-Burn Martinis! Author Jennifer Trainer Thompson, recognized as a leader in the spicy foods movement for her cookbooks and four hot sauce posters, has talked about hot sauce on hundreds of talk shows, including Live with Regis and Good Morning America. She has traveled her own personal "Trail of Flame," speaking at conventions and in the media about hot foods, and serving as guest chef at Hot Nights at restaurants in Boston, Philadelphia, and the Berkshires.
Whether you love to cook, enjoy experiencing new flavors or simply reading about unique culinary techniques, Kathy Gehrt's new book, Discover Cooking with Lavender, provides a sumptuous exploration into the world of lavender. Discover Cooking with Lavender offers readers 75 recipes for Sugars, Seasonings & Blends, Delectable Drinks, Savory Creations and Secret Sweets. Filled with intriguing yet easy-to-follow recipes, such as Lavender Ginger Lemon Sugar, Bruschetta with Tomatoes and Roasted Lavender, Strawberries with Lavender Yogurt Cream and Honey Ginger Lavender Lemonade, Discover Cooking with Lavender is the ideal guide for an adventure with culinary lavender. Beautiful color photos capture the vivid colors and variety of flavors infused in every recipe. Discover Cooking with Lavender is the perfect cookbook for seasoned chefs, foodies, novice cooks, and lavender and gardening enthusiasts.
This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles,…
This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition."
Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Reple…
Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.
The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.
Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like Salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.
Author David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply — even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially pre…
Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family.
Recipes for dried ingredients include herbs and seasonings, fruits, fruit leathers, vegetables and beef jerky. These nutritious ingredients are included in delicious recipes such as:
Can’t resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles?
Featuring everything you need to know to put up the seasons’ bounty, Wil…
Can’t resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles?
Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.
Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts.
Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert.
From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.
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