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With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentatio…
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
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.
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.
Did you know that preparing great venison recipes starts well before you turn on the stove or fire up the grill? It's true. The quality of the dish you put on the table begins back with the shooting a…
Did you know that preparing great venison recipes starts well before you turn on the stove or fire up the grill? It's true. The quality of the dish you put on the table begins back with the shooting and cleaning your deer. How was the meat processed? Did you select the right cuts of meat? How about pairing those cuts with the correct cooking methods and recipe? Follow the right steps, and your family and friends will request your venison recipes again and again.
In What's for Dinner ... Deer?, Matt Wilkinson takes you through all of these details-from the field to the table. Along the way, you'll learn tips and techniques that you can apply to any venison recipe, not just the mouthwatering dishes Wilkinson prepares onscreen.
Not a hunter but married to one? This DVD shows you how to cook venison, providing great recipes. If you've had disappointing results with venison recipes in the past, this disc is for you. Now you can team up with your spouse even if you don't both go into the field. One of you can shoot the deer and handle the deer meat processing, and the other can turn that meat into delicious meals.
The What's for Dinner ... Deer? DVD is one you'll refer to again and again, as each hunting season rolls around. Unlock the secrets of preparing and cooking great venison recipes today.
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Cu…
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
The book follows the curing and smoking processes from beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, and seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers and all food crafters.
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.
Discover the edible riches in your backyard, local parks, woods and even roadside! In The Joy of Foraging, author Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm …
Discover the edible riches in your backyard, local parks, woods and even roadside! In The Joy of Foraging, author Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm and more, whether you are foraging in the urban jungle or the wild, wild woods. You will also learn about fellow foragers-experts, folk healers, hobbyists or novices like you-who collect wild things and are learning new things to do with them every day. Along with a world of edible wild plants-wherever you live, any season, any climate-you'll find essential tips on where to look for native plants, and how to know without a doubt the difference between edibles and toxic look-alikes. There are even ideas and recipes for preparing and preserving the wild harvest year-round, all with full-color photography. Let Lincoff take you on the ultimate tour of our edible wild kingdom!
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques and additives. Learn a practical food preparation skill you'll use again and aga…
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques and additives. Learn a practical food preparation skill you'll use again and again. And express yourself by making something unique and whole.
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