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141.

THE DEHYDRATOR BIBLE

J. MacKenzie J. Nutt D. Mercer
Paperback

Price: $24.95

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…

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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:

  • Beef and potato stew
  • Chicken pot pie
  • Vegetable lasagna
  • Zucchini and red pepper fritters
  • Dried tomato and basil polenta
  • Mushroom, herb and white wine sauce
  • Strawberry rhubarb tarts.
These recipes appeal to a wide array of tastes, feature contemporary ingredients such as whole grains and work equally well in a home kitchen, on an RV, on a boat or at a campsite. Recommendations for buying a dehydrator and storing dehydrated foods are also included.

Easy-to-follow instructions with specific time guidelines and best practices and the latest data on food safety make this the ideal dehydrating guidebook and cookbook.

142.

THE ART OF PRESERVING

R Field,R Courchesne,L Atwood
Hardcover

Price: $29.95

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…

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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.

143.

THE DAIRY-FREE & GLUTEN-FREE KITCHEN

Denise Jardine
Paperback

Price: $19.99

Pizza, Pancakes, French Toast, Lasagna, Ice Cream, Brownies—you thought they were off-limits forever but now they're back on the menu!

The Dairy-Free & Gluten-Free Kitchen offers more than 150 flavor-packed recipes created especially for those who must avoid dairy and gluten in their diets—proving that you no longer have to abandon the foods you love, even when you do have to give up the dairy and gluten that doesn’t love you.

Denise Jardine's The Dairy-Free & Gluten-Free Kitchen addresses these issues and many more, demystifying the confusing and often conflicting data about what defines healthful eating. Along with a deliciously varied selection of dishes, Denise shares her "master" recipes, including her all-purpose Gluten-Free Flour Mix, Dairy Milk Alternative, Fiber-Rich Sandwich Bread, Creamy Macadamia Pine Nut Cheese, and Soy Velvet Whipped Cream—key staples that make Classic French Toast, Mushroom Kale Lasagna, Rustic Heirloom Pesto Pizza, and Pumpkin Cheesecake possible.

In addition to being entirely dairy- and gluten-free, each recipe has been calibrated to reduce or eliminate the need for refined oil and sweeteners. And for those who must avoid eggs, nuts, and soy products, recipes that are free of these components are clearly labeled. So whether you've been diagnosed with a particular food intolerance or sensitivity, or you’re just trying to consume a less refined, more healthful diet, The Dairy-Free & Gluten-Free Kitchen has something for just about everyone!

144.

THE PURE KITCHEN

Hallie Klecker
Paperback

Price: $22.95

The Pure Kitchen offers readers and food lovers a unique but easy approach to fortifying their diets with whole, natural, pure foods. While eliminating gluten and dairy from your diet can be daunting …

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The Pure Kitchen offers readers and food lovers a unique but easy approach to fortifying their diets with whole, natural, pure foods. While eliminating gluten and dairy from your diet can be daunting in a world of packaged convenience foods and takeout, learning to cook at home is essential to adopting a healthy lifestyle. A diet rich in colorful fruits and vegetables, lean proteins, healthy fats and gluten-free whole grains is likely one of the healthiest around. From energizing breakfasts to mouthwatering desserts, The Pure Kitchen is chock-full of recipes, tips and tricks for eating well, living pure and maximizing good health.

Learn to eat pure with:

  • Simple ways to successfully transition to a whole foods diet
  • A guide to stocking the pure kitchen
  • Lessons in label-reading and easily avoiding gluten and dairy
  • Tips for menu planning, shopping, and charming the palates of picky eaters
  • 100 scrumptious recipes free of gluten, dairy and refined sugar

Whether you are brand new to the world of healthy eating or are simply looking for more motivation on your journey toward optimal health, The Pure Kitchen's nutritious and satisfying recipes are sure to inspire.

145.

MASTERING ARTISAN CHEESEMAKING

Gianaclis Caldwell
Paperback

Price: $40.00

Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simpl…

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Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.

While there are increasing numbers of books out there on making cheese, none approach the intricacies of the science behind how milk becomes cheese in such easy-to-understand detail. Mastering Artisan Cheesemaking explores the complexity of fermentation, affinage (aging), and considerations for preparing each category of cheese variety.

The history, science, culture and art of making handmade cheese on a small scale receive a thorough examination. Caldwell provides comprehensive information on home-scale equipment and scaling for what makes most sense. She furnishes readers with everything they could hope to know about affinage and using oils, brushes, waxes and other alternative aging techniques.

The book contains extensive recipes that include hard numbers, as well as the concepts behind each style of cheese. There are beautiful photographs, profiles of other cheesemakers, a detailed troubleshooting guide, and an extensive appendix for quick reference in the preparation and aging rooms.

Caldwell acts as a tutor, guide and cheering section as readers follow the pathway to cheesemaking artisanship described in Mastering Artisan Cheesemaking. This enjoyable and easy-to-use book will thoroughly explain the craft and techniques that allow milk to be transformed into epicurean masterpieces. For everyone from the avid home hobbyist to the serious commercial artisan, Caldwell has created an irreplaceable resource.

146.

THE OLD FARMER'S ALMANAC EVERYDAY COOKBOOK


Hardcover

Price: $19.95

Created by cooks who are cookbook collectors, The Old Farmer's Almanac Everyday Cookbook is the perfect kitchen companion, featuring more than 425 recipes tested and updated for today's healthful tast…

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Created by cooks who are cookbook collectors, The Old Farmer's Almanac Everyday Cookbook is the perfect kitchen companion, featuring more than 425 recipes tested and updated for today's healthful tastes and busy times. This new 352-page cookbook includes timeless hints and tips, illustrations, and full-color photographs.

“I want to tell you how much I enjoy my Everyday Cookbook. I tried yet another delicious recipe from it this weekend. I made the baked scallops, which is a very simple recipe with a delicious outcome. As my husband said, ‘Restaurant Quality.’”—Kathy Ann R.

Like the Almanac, the Everyday Cookbook promises to be new, useful and entertaining, every day.

147.

THE ART OF HANDMADE BREAD

Dan Lepard
Paperback

Price: $17.95

Part travelogue, part epicurean manifesto, this lushly photographed collection of 90 recipes inspired by Europe's home bakers is a treasure. Dan Lepard, a highly regarded baker in Great Britain, trave…

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Part travelogue, part epicurean manifesto, this lushly photographed collection of 90 recipes inspired by Europe's home bakers is a treasure. Dan Lepard, a highly regarded baker in Great Britain, traveled from Ireland to the Ukraine in search of the most authentic sources of grains and flavors. His intimate photographs take us on a mouthwatering journey into farmhouse kitchens and small bakeries where bread has been made for centuries. Interspersed with stories and images, the recipes feature helpful instructions and innovations that contemporary bakers will love, along with delectable pictures of the finished loaves.

148.

EGGS AND POULTRY: MADE AT HOME

Dick & James Strawbridge
Paperback

Price: $19.95

A guide to raising chickens, ducks, geese and turkeys, with 27 recipes

Backyard poultry have gained popularity in recent years as some municipalities loosen regulations to allow homeowner…

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A guide to raising chickens, ducks, geese and turkeys, with 27 recipes

Backyard poultry have gained popularity in recent years as some municipalities loosen regulations to allow homeowners to keep coops. Raising poultry is a sustainable activity, which in relatively little space produces fresh eggs and meat.

Eggs and Poultry is organized in five sections. The first four cover everything needed to successfully keep the most popular types of poultry: chickens, ducks, geese and turkeys. It discusses the pros and cons of each and provides all the information needed to start out, including building a shelter, planning runs and ponds, dealing with pests and problems, laying and breeding, incubating and hatching, slaughter, and plucking and drawing. Butcher skills are also illustrated.

The 80-page recipe section features 27 delicious dishes and explains the essentials of cooking with eggs and poultry, from deboning a chicken and other butcher skills to cooking methods such as coddling eggs. Recipes include Eggs Benedict, Smoked Eggs with Halloumi, Turkey Pie, Crispy Duck with Pancakes, Southwestern Fried Chicken, Confit Duck with Caramelized Orange and Fennel Salad, Lemon Pepper Chicken Nuggets, The Ultimate Turkey Burger and Goose Livers with Cider.

Eggs and Poultry is aimed directly at an audience who dream of, or are actually enjoying, the authors' made-at-home lifestyle. It is a beautiful and practical addition to the cookbook shelf.

About the Made at Home book series

A new series for living the good life!

Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.

And it doesn’t require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.

149.

PRESERVING: MADE AT HOME

Dick & James Strawbridge
Paperback

Price: $19.95

How to enjoy seasonal produce all year long, with 63 recipes

This Made at Home title is a comprehensive guide to preserving foods. It covers a wide variety of methods, such as drying, can…

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How to enjoy seasonal produce all year long, with 63 recipes

This Made at Home title is a comprehensive guide to preserving foods. It covers a wide variety of methods, such as drying, canning, pickling and freezing. Detailed instructions show how to make dried herbs, wines, ciders, vinegars, oils, cordials, jams, jellies, pickles, marmalades, relishes, chutneys, sauces, sorbets, ice cream, vegetables and fruits, and much more. Easy and delicious recipes featuring the preserved item are found throughout the book.

Chapters are organized according to method:

  • Storing Fresh Produce: Refrigeration, clamping, root cellars, store rooms
  • Drying: Flavor, equipment, air drying, solar drying, oven drying
  • Jars and Bottles: Sterilization, pickling, hot pickling, fermenting
  • Freezing: Times and temperatures, blanching vegetables, cooked foods

The book also has 63 recipes for such delicious dishes as Seafood Kebabs with Chili and Herb Rub, Chili Chocolate Brownies with Orange Sorbet, Piccalilli, Salmon Baked with Cucumber and Dill Relish, Strawberry and Champagne Trifle, and Lemon Curd Cake.

Preserving is aimed directly at an audience who dream of or are actually enjoying the authors' made-at-home lifestyle. It is a beautiful and practical addition to the cookbook shelf.

About the Made at Home book series

A new series for living the good life!

Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they're sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.

And it doesn't require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.

150.

BREAKING BREAD

Lynne Christy Anderson
Paperback

Price: $21.95

Through personal, engaging stories—of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the me…

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Through personal, engaging stories—of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin’s beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.

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