Named Best Cookbook Overall for 2010 by epicurious.com! Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anonymous suppliers of bounty, are proving an inspiration to chefs everywhere. This book celebrates the collaboration between farmer and chef—and the journey from land to table.
This is the second edition of the popular healthy eating guide from best-selling food writers Nikki & David Goldbeck. This new edition has 1,000 new listings for a total of 2,800, all verified. Exclusive local driving directions guide you to each listing. Indispensable to vegetarians, vegans, organic and sustainability fans and those with special dietary needs.
Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of your favorite canned and jarred goods.
One woman's charming and personal account of abandoning the rat race to live blissfully as a beekeeper and honey entrepreneur—plus everything you'd ever want to know about bees. Ten years ago, Marina Marchese fell in love with bees during a tour of a neighbor's honeybee hives.
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.
Winner of the James Beard Foundation Award for Best Book About Wine and Spirits, and author Gary Regan says, "Imbibe is the best book ever written on the subject of cocktails and mixed drinks. Plain and simple. Best Ever."
Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible.
KING CORN is a fun and crusading journey into the digestive tract of our fast food nation where one ultra-industrial, pesticide-laden, heavily-subsidized commodity dominates the food pyramid from top to bottom corn. Fueled by curiosity and a dash of naivete, college buddies Ian Cheney and Curt Ellis return to their ancestral home of Greene, Iowa to figure out how a modest kernel conquered America.
100 new recipes inspired by the New York City restaurant Pure Food and Wine, where Sarma Melngailis is the Executive Chef. The Chef's sophisticated recipes are rigorously raw, nothing is heated above 118 Farenheit, and call for a splendid mix of vegan ingredients creatively combined.
