The "clean foods team" of Bowden and Bessinger use wholesome ingredients, such as fresh fruit and vegetables, grass-fed beef, wild-caught fish, and pasture-raised poultry in their recipes. Losing none of the convenience, they skip the high-sodium canned food "products" used in many slow cooker recipes and bring you dishes with both traditional and ethnic flair.
Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
From sweet to savory and from breakfast to bedtime, apples take center stage in this fun volume. With recipes ranging from traditional apple pies and crisps to unexpected surprises like Ground Lamb Kebabs with Apple Mint Raita, this new edition of the best-selling classic has been completely revised and redesigned to feature more than 30 new apple-themed goodies. With plenty of vegan and gluten-free options, you’ll be cooking apple-based dishes that you can enjoy with all of your friends.
Most DIY cheesemaking books are hard to follow, complicated and confusing, and call for the use of packaged freeze-dried cultures, chemical additives and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.
This book includes more than 500 of the best barbecue recipes, inventive, delicious, unexpected, easy-to-make and guaranteed to capture great grill flavors from around the world.
Mamma Chia juice company founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals and desserts. As the founder of Mamma Chia, Hoffman has become the face of this new health trend, and her cookbook invites readers into her kitchen to learn the secrets of incorporating chia into healthy breakfasts, snacks, salads, dinners and sweets.
Part vegan beauty how-to, part cookbook, and part self-improvement manifesto, The Compassionate Chick's Guide to DIY Beauty showcases nontoxic, rejuvenating, and restorative skin care and beauty products that you can whip up in your kitchen with simple ingredients for pennies per treatment. Everything you need to know about making your own vegan cosmetics is here, from the benefits of going vegan and why it's important to only use products that haven't been tested on animals to a complete list of what you'll need to get started (from the ingredients to the equipment).
The CSA Cookbook will help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach - for vegetables!
Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, and generally boost the immune system and contribute to an overall sense of well-being.
Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.
In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses, and tonics that promise to restore vitality.
Learn the simple art of fermentation, enjoy its delicious, vibrant flavors, and watch your health flourish.
If it's time to get food on the table, but too late to hit the grocery store, turn to this collection of fast and easy recipes from blogger Judy Hanneman. She'll help you discover new ways to serve ingredients you already have in your pantry, fridge, or freezer.
The Dairy Good Cookbook is a celebration of the world of the 47,000 dairy farm families and their contributions to American life. The 115 recipes showcase the taste of dairy in many forms, from cheese to yogurt, milk and butter. The book gives a unique perspective through recipes and photographs of a day in the life of dairy farms, cows and the farmers who bring us our dairy.