This ready to hang and gallery wrapped art piece features a jar of blueberry jam on a collaged text background//Artist Beth Grove//Subject Cuisine//Style Cottage Country//Made in the USA//Subject Food & Beverage//Primary Art Material Details 65% polyes...
More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. "The Locavore's Kitchen" invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers' markets through cooking and preserving the freshest ingredients. In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor. "The Locavore's Kitchen" is an invaluable reference for discovering the delicious world of fresh, local, and seasonal foods.
This ready to hang and gallery wrapped art piece features a jar of apricot jam on a collaged text background//Artist Beth Grove//Subject Cuisine//Style Cottage Country//Made in the USA//Subject Food & Beverage//Primary Art Material Details 65% polyeste...
Six containers of heirloom tomatoes, miniature squashes, and herbs on your back patio or six acres of beets, cabbages, and strawberries? Five chickens and a honey bee hive or a small farm with three dozen sheep and a couple of quarter horses? Regardless of the size of your field of dreams, Essential Guide to Hobby Farming is your best first step to making that hobby-farm aspiration a pleasurable and profitable reality. A hobby farmer for the past thirty years, Carol Ekarius shares the joys, challenges, and rewards of living the rural life. Hobby farming is as much a state of mind as it is an address in the country, and this instructive, beautifully photographed manual addresses every topic beginning hobby farmers need to know, from purchasing the right land and equipment to choosing and maintaining crops and livestock to marketing and selling your hobby farm s yield. TOPICS DISCUSSED INSIDE: -Assessing finances and resourcesland, water, tools of the trade (trucks, tractors, various implements) -Choosing the best crops for your land, climate, hardiness, and profitability -Selecting and caring for the livestockchickens, goats, cows, sheep, etc.that best fits your hobby farm -Protecting crops and livestock against predators, pests, and disease -Business and marketing options for selling your local food directly to restaurants and farmers markets and through CSA programs -Preserving the harvest, through canning, drying, and freezing, plus over two dozen original recipes for your homegrown produce NEW FOR THE SECOND EDITION: Expanded section on chickens, including urban and suburban accommodations; honey bee keeping; adding a barn or annex building to the farm; trends in planting, including miniature vegetables, heirloom varieties, and hot new vegetables and hybrids; adding flower beds to the property; getting involved with a CSA
The first volume in what will be an annual collection, "Cornbread Nation gathers the best of recent Southern food writing. In fifty-one entries--original features and selections previously published in magazines and journals--contributors celebrate the people, places, traditions, and tastes of the American South. In these pages, Nikki Giovanni expresses her admiration for the legendary Edna Lewis, James Villas remembers his friend Craig Claiborne, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, and Fred Chappell offers a contrarian's view of iced tea. "Collectively, " writes John Egerton, these pieces "buttress our conviction that nothing else the South has to offer to the nation and the world--with the possible exception of its music--is more eternally satisfying, heartwarming, reconciling, and memorable than its food." With the publication of "Cornbread Nation, we acknowledge with gratitude the abiding centrality of food in the ongoing life of the South. Contributors include: Colman Andrews, Jim Auchmutey, Roy Blount Jr., Gene Bourg, Rick Bragg, Fred Chappell, Lolis Eric Elie, Damon Lee Fowler, Nikki Giovanni, Jessica Harris, Karen Hess, Jack Hitt, Ted & Matthew Lee, Ronni Lundy, Robert Morgan, James Villas, and Robb Walsh.
Groix et Nature uses a unique approach to canned sardines for a standout traditional product with a new twist. An artisanal canning factory on the island of Groix in the region of Brittany, Groix et Nature has eight employees, who prepare recipes with an inimitable sea taste every day. These Breton sardines are prepared by hand and marinated in delicate lobster oil (18%) (made with grape seed oil, lobster, shallots, carrots, garlic), grape seed oil, and salt. The lobster oil is made by cooking the lobster shells in grape seed oil with aromatics. Each can contains 4 oz (115gr) net weight of Sardines with Lobster Oil by Groix et Nature.
Groix et Nature Crab Rillettes is an artisanal spread made with crab (45%), pollock, cream, shallots, butter, flour, sea salt, garlic, and pepper. Rich in flavor, it makes a wonderful appetizer served chilled on top of toasts or a piece of crusty bread. An artisanal canning factory on the island of Groix in the region of Brittany, Groix et Nature has eight employees, who prepare recipes with an inimitable sea taste every day. Their rillettes are prepared according to traditional know-how and are prepared simply to release the authentic flavor of each locally caught fish. Each jar contains 3.5 oz (100g) of Crab Rillettes by Groix et Nature. May contain traces of treenuts.
By the New York Times bestselling authors of Fix-It and Forget-It Cookbook. You can cook simply with basic, tasty herbs--and liven up the old family favorites! Or try a savory new dish with herbs you grow or find at the grocery store. Use herbs in your everyday cooking--for lunch, dinner, and even breakfast. Hundreds of easy-to-use recipes, gathered and tested by the top herb shops in the country! Measurements are given for both fresh and dry herbs. Includes the 14 most commonly grown herbs: Basil, Lemon Balm, Parsley, Bay, Lovage, Rosemary, Chives, Mint, Sage, Cilantro, Oregano and Marjoram, Tarragon, Dill, Thyme. Also tips for gardening and storing. Includes two indexes, one by herbs and one by recipe category. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
This is probably the most important section in the while catalog. With the times a'changin' as they are, we all need to better prepared for the uncertain changes ahead. The books in this section will give you a head start. If you're weary of spending a large percentage of your income on your family's food needs, then you should follow this amazing book's numerous tips on food-storage techniques. Slash your food bill by over fifty percent, and increase your self-sufficiency at the same time through alternative ways of obtaining, processing and storing foodstuffs. Includes methods of freezing, canning, smoking, jerking, salting, pickling, krauting, drying, brandying and many other food-preservation procedures.
Jessie Knadler was a New York City girl, through and through. An editor for a splashy women's magazine, she splurged on Miu Miu, partied hard, lived for Kundalini yoga, and dated a man-boy whose complexion was creamier than her own. Circling the drain both personally and professionally, Jessie definitely wouldn't have described herself as "happy"; more like caustically content. Then one day, she was assigned a story about an annual rodeo in the badlands of Eastern Montana. There, she met a twenty-five-year-old bull rider named Jake. He voted Republican and read "Truck Trader." He listened to Garth Brooks. He owned guns. And Jessie suddenly found herself blindsided by something with which she was painfully unfamiliar: a genuinely lovable disposition. In fact, Jake radiated such optimism and old-school gentlemanliness that Jessie impulsively ditched Manhattan for an authentic existence, and an authentic man. Almost overnight, she was canning and sewing, making jerky, chopping firewood, and raising chickens. And all the while one question was ringing in the back of her head: "What the #*$ have I done with my life?" A hilarious true-life love story, "Rurally Screwed" reveals what happens to a woman who gives up everything she's ever known and wanted-job security, money, her professional network, access to decent Thai food-to live off the grid with her one true love (and dogs and horses and chickens), and asks, is it worth it? The answer comes amid war, Bible clubs, and moonshine.
Canning is enjoying a vigorous revival. In clear, easy-to-follow steps, Mary Anne Dragan takes the mystery out of preserving and creates wholesome, delicious foods to stock your pantry.
In 1999, Eleanora Scarpetta wrote a letter to Martha Stewart claiming that she could teach Martha a thing or two about canning tomatoes and about Italian-American food in general. Intrigued, Martha's producers visited this Easton, Connecticut, housewife and were immediately enamored with her home-style cooking methods and outstanding results. They invited her to appear on Martha's show where she was such a hit that they invited her back again and again - a dozen times in all. Now, Eleanora has collected the family favorites and Italian-American classics that television viewers loved in "Eleanora's Kitchen," her debut cookbook. Born in a small town outside Naples, Eleanora was raised on the Bronx's famed Arthur Avenue, one of America's great "Little Italys." She spent her childhood in the family kitchen by her mother's side, learning the secrets of making cavatelli by hand or Sunday Sauce alla Russo. She also learned how to shop for the perfect tomato, choose the sweetest eggplant, and tell which was the freshest broccoli rabe. Heralded by Martha Stewart as an "Old World cook," Eleanora brings the best of her Italian-American upbringing to her cooking: the heirloom recipes passed down from generation to generation in her family and the understanding that the finest ingredients make the most delicious food. Here are the robust dishes of the Italian-American table, all enhanced by Eleanora's creative touch: antipasti (with such favorites as Baked Littlenecks Oreganata and Eggplant Rollatini); soups and stews (classics such as Nonna's hearty Homemade Minestrone, Pasta e Fagioli, and Zuppa di Pesce); pastas (Spaghetti Puttanesca, a quick and easy Fettucine Alfredo, and Classic Lasagna - a must for festive holidays); seafood (Striped Bass alla Pizzaiola or Fried Baccala, the signature dish of an Italian Christmas Eve); meat and poultry dishes (family fare such as Chicken Cacciatore, Italian-Style Sausage and Peppers, and Veal Sorrentino, as well as Braised Pork Chops with Eleanora's homemade Marinated Artichoke Hearts and Vinegar Peppers); and vegetable and side dishes (Swiss Chard with Prosciutto and Cipolline or Fava Beans alla Pomodoro). Eleanora's versatile recipe for "panella," the country-style Neapolitan loaf, is the base for Prosciutto Bread with Pancetta and Basil, Tomato Focaccia, and Pizza Napoletana. The crowd-pleasing desserts of Southern Italy are all here: Pignoli Cookies; Zeppole di Ferrara, a staple of Italian street festivals; Fig and Hazelnut Torta; and Sweet Lemon-Ricotta Pie with Brandied Cherries. Eleanora also includes her treasured recipes for those great canned tomatoes, as well as her canned marinated artichoke hearts, eggplant, and olives, advice on drying herbs, and much more. For anyone who wishes he or she had grown up learning to cook from an Italian mother or grandmother, "Eleanora's Kitchen" is the next best thing.
Not just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography. Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South "Ramen" with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South. "Pickles, Pigs, and Whiskey" is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.
This ready to hang and gallery wrapped art piece features a jar of salsa verde on a collaged text background//Artist Beth Grove//Subject Cuisine//Style Cottage Country//Made in the USA//Subject Food & Beverage//Primary Art Material Details 65% polyeste...
We all need a little sugar every now and then. Sometimes you simply crave a little something sweet, but desserts and treats often have a reputation for ruining your "diet." Wouldn't it be great if you could eat all the cakes, cookies, and sweets you wanted without gaining weight? With the tasty treats in this book, you now can! Learn to substitute coconut flour for wheat and replace sugar with natural sweeteners--you won't be able to taste the difference. These healthy alternatives are perfect for both satisfying your own sugar craving and serving at parties and get-togethers. Your guests will be impressed with the delectable treats and grateful for their health benefits. Healthy, yet scrumptious recipes include: Blueberry Mousse Cake Mini Strawberry Mousse Pies Rhubarb Cheesecake Orange Cookies Raspberry Panna Cotta Pie With Cakes and Desserts with Low Carb High Fat, you can satisfy your sweet tooth without ruining your diet. This book is a must-have for the health-conscious baker. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Strain and puree fruits and vegetables quickly and easily. The fruit and vegetable strainer uses the help of the food grinder (Model FGA, sold separately) to break down ingredients, while the strainer cone removes any peels, leaving you with finely pureed fruits or vegetables. For everything you want to make. KitchenAid.