With Food: Vegetarian Home Cooking, Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone-including carnivores. And they're all presented in gorgeous pictures taken by McCartney herself, along with personal stories and photos old and new.
A professional photographer (and the daughter of Paul and Linda McCartney), the author was inspired by her mother's recipes to whip up creative, comforting, uncomplicated and delicious meals that will encourage home cooks to think vegetarian. They range from savory Asparagus Summer Tart and a no-meat Shepherd's Pie to family favorites, including Lemon Drizzle Cake and Arty's Chocolate Chip Cookies. This is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And McCartney's unique bold and beautifully illuminated images are as irresistible as her food.
Author: Mary McCartney
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If you are interested in reforming America’s food system, we highly recommend this new guide. Informed input from concerned citizens is the only thing that will counter the powerful vested interests and bring us a fresh food/farm policy that serves public health, job creation, land stewardship and even national security.
Every five years, the U.S. Congress passes complex legislation called the Farm Bill. Primarily accountable for setting the budgets and work plans for the U.S. Department of Agriculture, the Farm Bill is the essential economic and policy engine that drives our food and farming system and provides nutritional assistance to tens of millions of Americans—many of them children. In recent years, more and more citizens are realizing just how much is at stake in this political chess game.
Originally published in 2007, Food Fight is Daniel Imhoff's highly acclaimed primer on the complex issues contained within the Farm Bill. Now in an updated and expanded edition, Imhoff looks at this important issue. Food Fight offers a critical resource that can help concerned citizens deconstruct this challenging bill, organize in their communities and press their elected representatives to serve the public good, rather than vested interests.
The Guide explains:
If you eat, pay taxes, and care about the health of our citizenry, the fate of family farmers or our country’s food security, this book is for you.
Includes a foreword by Michael Pollan.
Author: Imhoff, Kirschenmann
Fresh Cooking is exactly what the home cook desires: a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute (a retreat center in New York's Hudson Valley), it contains 36 menus, with four to five delicious recipes in each, organized by month. Caroline Kasterine's beautiful photographs compliment the recipes.
From the beginning of her career in the heyday of New York City's culinary scene with Dean & Deluca, Shelley Boris has maintained a love of fine, fresh ingredients and an intuitive grasp of their possibilities. This book draws on her passion and experience to create delectable meals on a budget without compromising flavor or diversity.
Author: Shelley Boris
In the past decade, home coffee roasting has gone from a small but growing trend to an increasingly mainstream activity. Still, for many in the current generation of coffee lovers, roasting remains a mysterious process. In this completely revised, expanded edition of his classic Home Coffee Roasting, James Beard Award-nominated Kenneth Davids reveals the secrets to simple, quality home roasting.
Home Coffee Roasting provides insightful, easy-to-follow guidelines for every step in the process:
With Davids' charming blend of commentary on coffee, the history of roasting and connoisseurship, how-to instructions, copious illustrations, and an invaluable resource guide, this revised, expanded edition of Home Coffee Roasting is the one necessary book for every true coffee lover.
Author: Kenneth Davids
Home Made and Home Made Winter blew readers away with their stunning packages, delicious recipes, beautiful photos, step-by-step instructions, and hand-drawn artwork throughout. Now, in Home Made Summer, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her frequent sojourns in France, van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for breakfast, brunch and lunch; snacks; beverages; appetizers; main courses; and dessert.
Author: Yvette Van Boven
Our food system is dominated by industrial agriculture, and has become economically and environmentally unsustainable. The incidence of diet-related diseases including obesity, diabetes, hypertension, cancer and heart disease has skyrocketed to unprecedented levels. Whether you have 40 acres and a mule or a condo with a balcony, you can do more than you think to safeguard your health, your money and the planet.
Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint and create a more authentic life. Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, it’s packed with answers and solutions to help you:
This comprehensive guide to food and fiber from scratch proves that attitude and knowledge is more important than acreage. Written from the perspective of a successful, self-taught modern homesteader, this well-illustrated, practical and accessible manual will appeal to anyone who dreams of a simpler life.
Author: Deborah Niemann
A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all types—translating the modern science of cooking into immediately useful information. Taking home cooks from market to table–and teaching them the best way to select, prepare and present an amazing array of food–Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well.
Author: Harold McGee
With Kitchen Simple, James Peterson, one of America's most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare.
More than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than 30 minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Béarnaise to dress up grilled fish.
Kitchen Simple presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson's invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools, makes Kitchen Simple a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.
Author: James Peterson
Leon Family & Friends is the third cookbook to be published in the United States from the healthy British fast food restaurant chain Leon, and it contains hundreds of recipes for flavorful, nutritious food that won't take hours to prepare.
Leon Family & Friends shows you how to make the most of the time available to feed your family. Celebrating the power of food to bring people together, the book is divided into three sections:
With more than 200 recipes and ideas, there are dishes to keep everyone happy. Children will love the snack ideas, and their parents will welcome the quick suppers in the "After Lights Out" chapter. No teenager should fly the nest without mastering the recipes in the "10 Things You Should Know How to Cook Before You Leave Home" chapter. A new Leon cookbook is something to celebrate, and Family & Friends is destined to become a much-loved classic on the kitchen shelf.
Author: Kay Plunkett-Hogge
Do Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used to do?
Yes, say a growing number of people increasingly afraid that the mass-produced food sold at supermarkets is excessively processed, tainted with antibiotic residues and hormones, and lacking in important nutrients. These people, a million or more, are seeking foods outside the regulatory system, like raw milk, custom-slaughtered beef, and pastured eggs from chickens raised without soy, purchased directly from private membership-only food clubs that contract with Amish and other farmers.
Public-health and agriculture regulators, however, say no: Americans have no inherent right to eat what they want. In today's ever-more-dangerous food-safety environment, they argue, all food, no matter the source, must be closely regulated, and even barred, if it fails to meet certain standards. These regulators, headed up by the U.S. Food and Drug Administration, with help from state agriculture departments, police, and district-attorney detectives, are mounting intense and sophisticated investigative campaigns against farms and food clubs supplying privately exchanged food—even handcuffing and hauling off to jail, under threat of lengthy prison terms, those deemed in violation of food laws.
Life, Liberty, and the Pursuit of Food Rights takes readers on a disturbing cross-country journey from Maine to California through a netherworld of Amish farmers paying big fees to questionable advisers to avoid the quagmire of America’s legal system, secret food police lurking in vans at farmers markets, cultish activists preaching the benefits of pathogens, U.S. Justice Department lawyers clashing with local sheriffs, small Maine towns passing ordinances to ban regulation, and suburban moms worried enough about the dangers of supermarket food that they’ll risk fines and jail to feed their children unprocessed, and unregulated, foods of their choosing.
Out of the intensity of this unprecedented crackdown, and the creative and spirited opposition that is rising to meet it, a new rallying cry for food rights is emerging.
Author: David Gumpert
Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington, D.C., where he runs seven beloved and critically lauded restaurants.
Author: C. Armstrong, D. Hagedorn
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its 20th anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored or wondered about food.
Author: Harold McGee