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.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies-all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met the bakers' high standards. The final result is more than 400 delicious, inviting and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking - the next generation whole grain cookbook.
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.
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.
Short on time? No problem. Prepare tasty food quickly in this four-piece stainless steel sauté pan set with vented lids, created by Natural Home Eazistore. This set includes an 8-inch saute pan and a 10-inch saute pan. Part of our innovative, award-winning cookware line, the sauté pan set is sized perfectly for a diversity of cooking needs, and minimizes the clutter in your kitchen with its space-saving functionality. Created from 50-percent recycled content, Natural Home Eazistore cookware combines the structural benefits of stainless steel and the thermal conduction of aluminum. The pans are scratch-resistant, dishwasher-safe and safe to use with induction heating elements.
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.
Planet Barbecue will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. The most ambitious undertaking yet by Steven Raichlen, the book is an unprecedented marriage of food and culture. Raichlen, America’s best-selling, award-winning grill expert (there are more than 4 million copies of his Barbecue! Bible books in print) visited 60 countries for this work, collecting 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.
Here, for example, is how the world does pork: In the Puerto Rican countryside, cooks make Lechon Asado — they stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatinate region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish— Raichlen says, "Everything tastes better grilled."
In addition to the recipes, the book features full-color photographs throughout, and it showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charentes region of France, Éclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
This is the only ramps-dedicated cookbook, for everyone who has ever savored this wild seasonal plant at a spring ramp festival or in a fine city restaurant and wants to bring this tasty relative of garlic and leeks into their own kitchen. Ramps have become one of the most sought-after wild-foraged plants from eastern North America, and are now available overnight to any chef and home cook from coast to coast.
The editors of this cookbook have gathered 50 mouthwatering ramp recipes and photos from well-known chefs, foragers and food bloggers across the Ramps Nation (from Georgia and Tennessee to Toronto and Quebec). In recent years, ramps have become the culinary harbinger of spring, an IN vegetable, celebrated in dozens of ramp festivals and special events in the Appalachian states and beyond. Gourmet, Bon Appétit, Martha Stewart, Emeril and many other big names have paid homage to the wild ramp. This ancient wild leek is finding fans far beyond its native wooded hills. Ramps includes a brief history and lore associated with this colorful and highly aromatic plant.
Making smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work.
Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.
The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.
Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like Salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.
Author David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply — even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more.
Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it’s smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection’s easy techniques and exotic flavors are sure to delight anyone with a “salty tooth.”