Author: Matthew Weingarten Publisher: Storey Publishing ISBN: 1603427279 Category : Cooking Languages : en Pages : 257
Book Description
An executive chef at Inside Park at St. Bart's in New York City presents an abundance of inspired recipes that show readers how to preserve—by curing, canning, smoking and pickling—a wide range of ingredients foraged from the sea, fields, forests and fresh water. Original.
Author: The Gardeners and Farmers of Centre Terre Vivante Publisher: Chelsea Green Publishing ISBN: 1933392592 Category : Cooking Languages : en Pages : 226
Book Description
Translation of: Conserves naturelles des quatre saisons.
Author: Marisa McClellan Publisher: Running PressBook Pub ISBN: 0762441437 Category : Cooking Languages : en Pages : 242
Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: Pascal Baudar Publisher: Chelsea Green Publishing ISBN: 1603588523 Category : Cooking Languages : en Pages : 306
Book Description
“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! Featured in The Independent’s (UK) "7 Best Fermentation Books of 2020" One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: At home From the wild plants in your local landscape From the cultivated plants in your garden From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”
Author: David Squire Publisher: Fox Chapel Publishing ISBN: 1607652757 Category : Nature Languages : en Pages : 263
Book Description
With delightful illustrations and fascinating facts aimed at young readers, this children’s book explores the natural world of riverbanks. Have you ever wondered how and why beavers build their dams, how otters live, or how frogs come to be? Now you can find out! This charming picture book teaches young children what it’s like to be an animal living on and in the water. With each turn of the page, this volume reveals dozens of adorable illustrations, educational captions, and vocabulary words. From beavers and otters to snakes, frogs, newts, and more, children will love learning all about these busy aquatic animals and the amazing lives they live! This is a fixed-format ebook, which preserves the design and layout of the original print book
Author: Linda Runyon Publisher: ISBN: 9780936699257 Category : Cooking Languages : en Pages : 98
Book Description
Linda Runyon "roughed it" in a homestead in the Adirondack Mountains of upstate NY for many years, learning to depend on the land to provide her family's sustenance. The very trees around her became at once a source of food, inspiration and other survival needs.Let Linda show you this way of life through instruction and anecdote so that you, too, may find the sustenance you need from the trees.
Author: Pascal Baudar Publisher: Chelsea Green Publishing ISBN: 1645022293 Category : Cooking Languages : en Pages : 434
Book Description
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
Author: Daniel Gasteiger Publisher: Cool Springs Press ISBN: 1610598253 Category : Cooking Languages : en Pages : 256
Book Description
Preserving food is hot! The local food movement gains even more popularity as consumers return to vegetable gardening to grow their own food. They increasingly have become interested in the techniques for “putting up” their bounty. Driven by the recession; the need for healthier, chemical-free food,and taste, people everywhere are preserving the abundance of fruits, vegetables, and herbs harvested from their garden (or someone else’s). You don’t even have to grow your own to preserve freshness; non-gardeners too are learning to preserve with locally grown produce bought from local markets. Targeted at anyone who wants to capture the flavor of freshness, whether it’s from making tomato sauce, drying herbs, or preserving jams and jellies.
Author: Nicole Apelian Publisher: Claude Davis ISBN: 9781735481517 Category : Languages : en Pages : 320
Book Description
319 color pages, 400 wild foods, plant localization maps for each plant (400 maps), paperback, great print quality, superior plant identification guidelines, recipes for each plant, full page photos of the plants, at least 3 pictures for each plant, medicinal uses.The Forager's Guide to Wild Foods is probably the most important thing you want to have by your side when you go out foraging. Maybe there are times when you're still not sure about a certain plant and you need to consult the book, despite your vast experience. Or maybe you don't have experience at all and just want to find wild goodies using the book. This book is the ultimate resource for every home, kept right next to your emergency foods, in your Bug out Bag, on your coffee table, or in your bookcase. You can use this book to put food on your table in case hard times are coming ahead. This knowledge is better at your fingertips now, as you might not be able to get it when you need it the most. You can also use the book to make your own remedies from plants growing around you. Inside The Forager's Guide to Wild Foods there are hundreds of medicinal plants and detailed, super simple instructions on how to take advantage of them.A lot of high-priced foods you find labeled as ORGANIC, are nothing compared to the ones that grow in the wild. Wild foods mean no GMO, no pesticides, herbicides or harmful contaminants. There are no foods healthier than the ones you pick yourself in the wild. This is FREE food and it's completely up for grabs.The plant knowledge is no longer taught as it has been for thousands of generations before us. If we don't do something about it, this knowledge will be lost forever and one day we might pay the ultimate price for this.When you were growing up, it was probably your parents or grandparents that helped you identify your very first berry.
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Author: Matthew Weingarten
Author: The Gardeners and Farmers of Centre Terre Vivante
Author: Samuel Thayer
Author: Marisa McClellan
Author: Pascal Baudar
Author: David Squire
Author: Linda Runyon
Author: Pascal Baudar 
Author: Daniel Gasteiger
Author: Nicole Apelian