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The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the...
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Cabbage has been heralded as a cancer inhibitor in the Journal of Agricultural and Food Chemistry, is loaded with vitamin C, only has 11 calories per serving, and may be added to enhance almost any recipe. It can be fried, boiled, baked, frozen, canned, or dried, and then ground in a food mill and used to thicken soup. Making it into sauerkraut is an added bonus because it is ready to us--as you will find in You Put What In My Dessert?. Sauerkraut...
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Anyone who has spent serious time outdoors knows that in survival situations, wild plants are often the only sustenance available. The proper identification of these plants can mean the difference between survival and death. This book describes habitat and distribution, physical characteristics, and edible parts of wild plants-the key elements of identification. Hugely important to the book are its color photos. There are over one hundred of them,...
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"Vegetables and leafy greens can be rather pricy. Moreover, store-bought greens often contain pesticides and chemicals that can be harmful to your health. Foraging for wild plants is a cost-effective and healthy alternative. Harvested wild plants are cheaper and much healthier with a significantly higher nutritional value than what you typically purchase in grocery stores. On top of that, harvesting your own plants will force you to get out, exercise,...
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As consumerism and a meat-heavy, processed diet become the norm and the world's population continues to grow at an exponential rate, more and more people are looking toward a more sustainable path for food. Authors Douglas Boudreau and Mykel Hawke believe that the future of food lies in the wild foods of times spanning back to before the mass-agriculture system of today.
People have become distanced from the very systems that provide their food,...
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The first book written on how to "keep yashan" explains every needed detail. It's for the newcomer to the mitzvah as well as those in the kosher food industry who want to cater to a stricter standard. Pictures, charts and clear explanations educate and entertain. You too can "reap" the benefits of "Vintage Grain".
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Le guide pratique pour apprendre à cuisiner de délicieux plats à base de fanes et épluchures de légumes
Grandes malaimées de nos cuisines, les fanes — ou feuilles — et épluchures des fruits et légumes sont la plupart du temps considérées comme des déchets don’t il faut se débarrasser au plus vite. Pourtant — et Mamie le savait — bien utilisées, elles peuvent révolutionner votre manière de cuisiner... Que ce soit pour l'apéro,...
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Pour les amateurs de découvertes gustatives et de saveurs!
Sans aller jusqu'à cultiver et récolter son orge et son houblon, il est tout à fait possible à partir des « kits » aujourd'hui commercialisés en France (y compris pour la bière bio) de brasser chez soi de bonnes bières, sans matériel sophistiqué ni tour de main compliqué. Voici les principes de base et les bons conseils nécessaires.
Ainsi vous aurez le plaisir de déguster...
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150 simple ways to use this amazing, low cost ingredient. Cleaning, cooking and everything in between!
• Make delicious dips and marinades
• Soften your towels
• Do away with dandruff
• Descale your kettle
• Discover sumptuous slow roasts
• Tone greasy skin
• Freshen your beauty brushes
• Create the perfect pavlova
Brimming with tips, tricks and recipes for everything from ferments to fresheners, salad dressings to skincare. Let...
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