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.
Author: Andrea Chesman
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.
Author: Steven Raichlen
Nothing tastes better than herbs fresh from the garden. Discover how easy and rewarding it is to grow your own! Simple instructions, tempting recipes and beautiful full-color photographs by Saxon Holt will inspire you to grow, harvest, preserve and cook with 26 of the most popular kitchen herbs, including basil, chives, cilantro, dill, fennel, garlic, lavender, oregano, parsley, rosemary, sage and tarragon. A great gift for any herb lover.
Author: Charles W.G. Smith
With The Big Book of Juicing, you’ll learn how to make a variety of healthy drinks, which fruits and vegetables provide the nutrients to meet your specific health needs, and which produce is better when eaten whole rather than juiced or blended. You’ll discover how to choose the right juicer and tips for going on a juice detox. The full-color photos will inspire you to start blending today. Feel the difference when you incorporate these juices, smoothies and other drinks into your daily diet. Apricot & Melon Smoothie Cacao Dessert Smoothie Excitement in Your Mouth Juice Frothy Monkey Juice Lemon Ginger Kombucha Probiotic Lemonade Secret Spinach Shake Quick and Dirty Flu Fighter Wake Me Up Morning Cocktail In addition, readers will learn how green smoothies are hands down one of the best supplements to any diet. With at least one smoothie a day your body will not only receive an extra boost of nutrients, but it will begin to crave these healthier foods naturally. The Big Book of Juicing also gives instructions on how to create probiotic drinks that benefit digestion, metabolism, and the immune system. Now you can enjoy these bubbly probiotic drinks at home. Enthusiasts of the bubbly probiotic drink kombucha look to its high levels of B vitamins and amino acids, which are said to improve your mood, energy levels, joint function, and skin. Whether you’re new to juicing or already a stalwart supporter, you’ll find tips and recipes that the whole family will love!
Author: Skyhorse Publishing
This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and recipes for 286 different flavor combinations.
Author: Hannah Crum, Alex LaGory
Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers freezing, canning, drying and pickling produce fresh from the market or garden.
Author: Carol W. Costenbader
In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past 60 years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.
For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes and heart disease?
In this captivating vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.
With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
Author: Nina Teicholz
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.
Author: Janie Hoffman
A leading light in the field of medicinal herb cultivation, The Chinese Medicinal Herb Farm is the first cultivation guide of its kind, and presents invaluable information for growers interested in producing high-quality efficacious herbs in all climates of the US, with the historical connectedness of ancient practitioners. It has become increasingly important-especially as the market for herbal medicine continues to grow-that we transition to local and domestic medicinal cultivation. Increasingly there are concerns in regards to not only the quality but the purity of imported herbs, and wild herbs picked for medicinal purposes are ever more endangered than in past years both at home and abroad. Peg Schafer, longtime grower and teacher, guides readers with information on propagating, cultivating, and harvesting Chinese herbs, and presents fascinating new scientific data that reveal the age-old wisdom of nature and the traditional systems of Chinese medicine. Through 79 detailed herb profiles--all tested and trialed on Schafer's certified organic farm-Schafer offers easy-to-follow information, suitable for both growers and practitioners, for growing efficacious wild-simulated herbs. Also included is important information on species conservation, crop integration, and how to avoid the introduction of invasive species. Sidebars on traditional medicinal uses for each herb and delicious recipes are also featured throughout. Vegetable and CSA farmers will find this book of great interest for adding value-added crops to their repertoire, and beginner growers looking to incorporate medicinals into their gardens will find this an invaluable guide to understanding where herbal medicine comes from, and will make eating-your-medicine more accessible than ever.
Author: PEG SCHAFER
Imagine the typical American farmer. Many people visualize sun-roughened skin, faded overalls, and calloused hands … hands that are usually white. While there's no doubt the growing trend of organic farming and homesteading is changing how the farmer is portrayed in mainstream media, farmers of color are still largely left out of the picture.
The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens' quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming.
The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we've overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone.
Author: Natasha Bowens
In The Community Food Forest Handbook, Catherine Bukowski and John Munsell dive into the civic aspects of community food forests, drawing on observations, group meetings, and interviews at over 20 projects across the country and their own experience creating and managing a food forest. They combine the stories and strategies gathered during their research with concepts of community development and project management to outline steps for creating lasting public food forests that positively impact communities.
Author: C. BUKOWSKI & J. MUNSELL
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).
Author: SUNNY SUBRAMANIAN & CHRYSTLE F