Capturing garden vegetables at their best for year-round enjoyment: It's smart and taste bud ticklin', if you're picklin'!
Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.
The wonderfully inventive recipes in The Complete Book of Pickling feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.
Enjoy wonderful foods year-round with recipes such as:
Author: Jennifer MacKenzie
This book turns the compost bin upside down with a natural six-way gardening system of keeping compost heaps right in the garden, rather than in some dark corner behind the garage. The compost and plants live together from the beginning in a nourishing, organic environment.
Author Barbara Pleasant's bountiful, compost-rich gardens require less digging, weeding, mulching and even less planting. And here's one of the best parts — no more backbreaking slogs from compost bin to garden. Pleasant and co-author Deborah Martin even identify the plants that benefit most from compost and how the elements of a composted garden work together. Their natural six-way compost gardening system provides the ruling principles for successfully improving every garden with healthy compost.
Author: Barbara Pleasant/D. Martin
The Complete Herbs Sourcebook features more than 200 healing herbs and clear, step-by-step advice that reveals how to safely treat a wide variety of complaints without any harmful side effects: everything from diabetes and depression to tinnitus and whooping cough. Featured inside are herbs that benefit all parts of the body, from the circulatory, respiratory, digestive, and nervous systems to the skin, ears, nose, throat, eyes, and beyond.
Author: David Hoffmann
This comprehensive book is a reflection of the groundswell of enthusiasm for healthy eating … leafy greens in particular. Kale led the charge and now consumers are looking for new alternatives among these inexpensive, nutritious and versatile ingredients.
Dozens of varieties of leafy greens are featured (67 to be exact), each with a photograph for easy identification. They range from the well-known (spinach) to the trendy (kale and collards) to the obscure (items that mizuna and purslane). With the world growing smaller every day and our grocery store selections expanding, it's probably just a matter of time before you see these at your local grocers.
All the greens are listed alphabetically, and each listing contains:
Award-winning food writer Susan Sampson has created 250 outstanding vegan recipes, a wide and wonderful variety that can be enjoyed as main dishes, sides and even breakfast. Smoothies are the perfect way to incorporate more greens into your diet. The humble Brussels sprouts rise to a whole new level in Brussels and Yukon Hash, dandelion takes a dandy turn in Penne Boscaiola, and Napa simply shines in Grilled Kimcheese Sandwiches. Explore greens from other parts of the world that are now grown in North America: Yu Choy in Yu Choy with Saucy Shiitakes and Baby Corn, or taro leaves that perfectly complete the recipe for West Indies Pepper Pot Soup.
So stretch beyond your typical cooking routine and tap into a healthier, more interesting way of eating by simply incorporating more greens into your kitchen.
Author: Susan Sampson
Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.
This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed, illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.
The Complete Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.
The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include:
Author: S. Maxwell and J. MacKenzie
With structures ideally suited for any weather condition, The Complete Survival Shelters Handbook presents emergency shelter designs built from a variety of elements, including 100 percent gathered items, a combination of natural and store-bought supplies and even durable construction materials.
Author: ANTHONIO AKKERMANS
With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest and store, and flavor charts that list the best herbs to partner with popular ingredients, The Cook's Herb Garden shows you how to grow your own supply of herbs whether on a window ledge, in pots, on the patio, or in a vegetable garden.
Author: Cox and Moine
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!
Author: Linda Ly
The gorgeously photographed Culinary Herbal, by herb experts Susan Belsinger and Arthur O. Tucker, highlights 97 delicious varieties (such as black cumin, fenugreek, lemon balm and sassafras) that you’ll want to grow, whether you’re a gardener who loves to cook or a cook who loves to garden. Learn which herbs offer the most flavor, how to grow them at home and how to put them to use. Additional information includes step-by-step instructions for harvesting, preserving and storing, along with techniques for making pastes, syrups, vinegars and butters.
Author: S. BELSINGER & A. TUCKER
Transform Everyday Foods into Mouth-Watering Superfoods Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts -- even ice cream! -- you'll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.
Author: MICHELLE SCHOFFRO COOK
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.
Author: Judy Hannemann
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.
Author: Lisa Kingsley