Master Gardener Jodi Torpey offers all the information you need to grow champion vegetables: beans, beets, cabbages, cucumbers, eggplants, onions, peppers, pumpkins, squash, and tomatoes. She covers everything from choosing the right varieties and scheduling planting dates to harvesting, preparing, and transporting your produce. She also walks you through every aspect of competitive showing, with useful tips for thinking like a judge.
This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small Northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all-natural and organic flours, cereals, meal and mixes for pancakes, bread and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order or on the company's website.
Herbalist Maria Noël Groves shows you how to read your body’s signals and support your own wellness with herbal remedies and other natural treatments. You’ll learn how each of your major body systems — respiratory, digestive, immune, nervous, memory, reproductive, circulatory, and more — optimally functions, and you’ll discover how to use natural remedies to nourish and repair problem areas, restore lost vitality, support your body as a whole, and prevent future problems.
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.
Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter or sour is deeply personal, combining our individual biological characteristics, personal preferences and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only 30 species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.
Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations, collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
For every brewing project (beer, cider, mead, sake, or any other fermented drink), there’s an easy way and a hard way, a method useful to the curious novice or the hardcore veteran. Brewing Everything walks you through the process for each delicious beverage from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you’ve brewed a thing or two.
Inside you’ll find more than 50 recipes, including:
With step-by-step instructions, color photographs, and methods for every level of experience, Brewing Everything is the ultimate guide to all things homebrew.
Nothing enlivens a room like a touch of nature. Taking the terrarium trend to the next level, this stunning guide will inspire crafters, garden lovers, and décor fans to turn flowers, leaves and branches into striking, organic décor. Acclaimed designer and stylist Shane Powers presents 20 simple yet arresting projects for bringing natural tranquility to any space. Suited for garden enthusiasts and black thumbs alike, the projects use a range of live and dried plant materials to create colorful dried floral garlands, eye-catching willow wreaths, intriguing water gardens, and timeless succulent landscapes. With step-by-step instructions, styling and container ideas, helpful resources, and gorgeous photography, Bring the Outdoors In offers countless ways to welcome the natural world into any space.
Forest blend is an extra-strength concentration of the pure essential oils of citronella, geranium, lemon-eucalyptus, rosemary, and neem oil in a witch hazel base. This blend was designed for maximum personal protection when facing the Bug-Ugliespests on their own turf (when participating in such activities as camping, hiking, or fishing, etc…) or for those who are extra especially tasty to bugs. (you know who you are!)
Bug-Bouncer’s Park blend contains the pure essential oils of geranium, lavender, lemon-eucalyptus, rosemary, and neem oil in a witch hazel base. Designed for urban use and public places, it gives you personal-protection from Bug-Uglies insects without overwhelming those people around you. The blend has a light, floral scent that women seem to love.
Bug-Bouncer’s Garden blend contains the pure essential oils of citronella, lavender, lemon-eucalyptus, rosemary, and neem oil in a witch hazel base. Our original formula was created for personal protection during everyday outdoor activities. With a fresh, citrus scent, the blend is reminiscent of summer garden parties and backyard barbecues.
Beekeeping equipment is expensive, but it's easy to make your own! Tony Pisano's step-by-step illustrated instructions show you how to build everything you need, including hive bodies, supers, covers, hive stands, frames, swarm catchers, feeders, and more. You can choose among different hive styles, and many of the 35 projects can be made using hand tools.