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.
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.”
Serve safely, without worrying about melting your utensil or leaching harmful chemicals into your food, using this Moboo® (molded bamboo) ladle from Natural Home.
Natural Home is proud to introduce its line of Moboo® kitchenware-offering durable, nontoxic alternatives to utensils made with chemical-based plastics. We've spent years working with our manufacturing partners on an innovative process that transforms bamboo sawdust left over from the manufacture of our bamboo product line into colorful kitchenware. Moboo® is a great natural product that, unlike plastic, is light on the planet and healthy for you and your family.
The ladle is made of Moboo®, which is produced with bamboo sawdust, rice starch and an all-natural, plant-based binder.
A great natural alternative to plastic, Moboo® won't leach chemicals.
Moboo® is made from fully mature bamboo raised in well-managed forests.
If you are concerned about too much sugar in your diet and are reluctant to use artificial sweeteners, try these delicious low-sugar recipes, sweetened with an extract of the herb Stevia rebaudiana. You'll learn to cut your calories, improve your health and still enjoy your favorite sweet treats.
The intense flavor of stevia extract is about 200 to 300 times sweeter than sugar, with no calories and a glycemic index of 0. Used by millions of people around the world and deemed safe by doctors and scientists, stevia may be the answer to your sugar woes.
This book is a combination of Rita DePuydt's two previous cookbooks, Baking with Stevia I and II, along with new and revised recipes. It includes information on how to use whole herb stevia, stevia concentrate and stevia extracts as a substitute for other sweeteners.
Inside, you'll find more than 100 recipes, including:
Want to read more? Preview this book: Naturally Sweet Stevia Recipes.
About the author:
Rita DePuydt is a freelance writer and botanist with a background in home economics and medical lab technology. A lifelong sugar sensitivity led to her interest in the remarkable stevia plant. In Stevia, Naturally Sweet Recipes, Rita combines her interest and experience in health, cooking and herbs to produce a wonderful collection of whole-food, low-sugar recipes.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For more than 40 years, Mother Earth News has been North America's "Original Guide to Living Wisely," creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes: family-oriented one-dish wonders, updated classics and creative gourmet entrees … all presented with a steady focus on how to identify, select and prepare foods using ecologically sound principles.
Gathered in a highly readable and entertaining format (with humorous culinary-related stories) are nearly 250 recipes for superbly seasoned, beautifully presented meals to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration.
Inside Tasting the Seasons, readers will find crowd-pleasing appetizers, novel breakfast and brunch menus in which fresh fruit and vegetables often take center stage, and a variety of soups. The entree section is devoted to the pescatarian diet; a smaller portion of the book features meat, chicken and pork dishes (reflecting author Kerry Dunnington's opinion about the environmental impact meat has on the planet). Vegetarian readers will love the chapters devoted to cold and warm garden greenery dishes. Irresistible recipes for breads, biscuits, rolls and sweet endings will become household favorites.
Recipes are enhanced with ideas and strategies for successful entertaining. Tasting the Seasons also has an extensive section on how to identify, select and prepare foods along ecologically sound principles, as well as a chance to take the 365 eco-challenge, to incorporate those principles as a way of cooking, dining and entertaining.
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.
Jared Koch’s first book, Clean Plates Manhattan, demystified “clean eating” and mapped out healthy restaurant options all over New York. Continuing in the extremely timely topic of eating clean, organic, and well, his second book, The Clean Plates Cookbook, offers sensible, sustainable, and healthful home cooking for anyone interested in integrating good foods into their lives. It shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans can all “eat clean”) and how to prepare food that’s simple and delicious. Tips and inspiration from chefs and nutrition experts appear throughout the book, and the invaluable resources section breaks down the recipes by category and offers more of his clear and useful shopping guides.
Clean eating is anything but boring: recipes cover beverages, breakfasts, snacks, inventive entrées, and desserts with things like Quinoa Carrot Muffins, Cracked Wheat Sushi,Wild Mushroom Gratin, Lamb Tikka Masala, and Cocoa Cherry Brownies.
Small steps can create big changes in your community’s food quality and food security, helping to get more healthy food to more people and support a better food system. Ali Berlow shows you dozens of things that anyone can do, from creating a neighborhood kitchen for preserving fresh food to mapping farmland, connecting food pantries with food producers, starting a school garden, and organizing a community composting initiative. Every action you take can help keep farmers on the land and family farms intact, keep money in the local economy, reduce the carbon footprint associated with food transportation, and preserve local landscapes. If you’ve had enough of E. coli scares, disappearing farmland, pesticide problems and hunger in your community, this inspiring book will show you exactly how one person can make a difference.
Author of the bestselling Quintessential Quinoa Cookbook, Wendy Polisi got loads of feedback on her first beautiful cookbook—the main request? Gluten-free quinoa recipes! You spoke, Wendy listened. Here is the first quinoa cookbook that is completely gluten-free—with the same easy-to-follow recipe descriptions and beautiful photography that made her first cookbook so successful.
With over 200 pages of gluten-free quinoa inspired cuisine, here’s what you get that no other quinoa cookbook provides:
So get ready, get set, get gluten-free with these delicious recipes: Black Bean Quinoa Burgers, Chickpea Cakes with Cucumber Sauce, Curried Quinoa Tacos, Waldorf Salad Wraps, Barbecued Quinoa Sloppy Joes, Baked Chile, Creamy Overnight Quinoa Muesli, Blueberry Quinoa Crumble, Gluten-Free Pizza Dough, and much more!
A pioneering urban farmer and MacArthur "Genius Award" winner points the way to building a new food system that can feed-and heal-broken communities.
The son of a sharecropper, Will Allen had no intention of ever becoming a farmer himself. But after years in professional basketball and as an executive for Kentucky Fried Chicken and Procter & Gamble, Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee's largest public housing project. The area was a food desert with only convenience stores and fast-food restaurants to serve the needs of local residents.
In the face of financial challenges and daunting odds, Allen built the country's preeminent urban farm-a food and educational center that now produces enough vegetables and fish year-round to feed thousands of people. Employing young people from the neighboring housing project and community, Growing Power has sought to prove that local food systems can help troubled youths, dismantle racism, create jobs, bring urban and rural communities closer together, and improve public health. Today, Allen's organization helps develop community food systems across the country.
An eco-classic in the making, The Good Food Revolution is the story of Will's personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered and marketed in a holistic system that honors both animals and consumers.
Written in Ward's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.
The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Also included are recipes, a detailed glossary, and more information on:
History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Ward's description of what goes on behind the scenes at meat markets large and small. And new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with more than 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological agriculture movement.