Frugavore: How to Grow Organic, Buy Local, Waste Nothing, and Eat Well
More and more people are interested in eating well and in un-derstanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelmingnot to mention expensive. In Frugavore, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. …
The Healthy Raw Food Diet: Advice and Recipes to Energize, Dehydrate, Lose Weight, and Feel Great
The raw food movement has swept the nation with its emphasis on eating tasty vegetables that greatly improve your health. The secret to this diet is in not only what you eat, but also how it is prepared, with raw ingredients retaining their healthy nutrients and enzymes much better than their cooked counterparts do. The Healthy Raw Food …
How to Store Your Home-Grown Produce: Canning, Pickling, Jamming, and So Much More
Did your tomato plant produce twice as many tomatoes as you’d planned? Grow too much cabbage? Harvest too many blueberries? If so, here is practical advice on how to bottle, dry, freeze, and even salt home-grown fruits and vegetables. Discover extra storage space in your home or learn how to convert a shed or garage to store your …
Featuring both classic and innovative recipes for every kind of jam, jelly, preserve, and marmalade imaginable, The Jam and Marmalade Bible is the only cookbook of its kind that you’ll need to fill your pantry with delicious homemade treats. Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists …
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 …
Backcountry Cooking: The Ultimate Guide to Outdoor Cooking (The Ultimate Guides)
Goodbye to mundane, expensive, freeze-dried camping food and welcome to tasty, environmentally conscious, inexpensive dishes. Seasoned outdoor cook Sierra Adare spices her creative and easy-to-follow recipes with Western culinary history and first accounts that are informed by the traditions of the trail. Inside the book are lists of grocery items you can buy beforehand at your local store, …
Jo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy, and herb products. Jo Ann makes and sells seventy-five cases of jams, jellies, and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her …
Griswold and Wagner Cast Iron Cookbook: Delicious and Simple Comfort Food
Cast iron is an original material that evenly holds even heat and lasts virtually forever. Yet there has not been a cookbook that lives up to cast iron’s versatility and timeless appeal. Until now. With this gorgeous, colorful entry into the field, Griswold and Wagner Cast Iron Cookbook combines the best of modern day cooking with the wonderful …
Cabin Cooking: Delicious Cast Iron and Dutch Oven Recipes for Camp, Cabin, or Trail
The no-nonsense guide to cooking in the great outdoors.Getting off the grid doesn’t mean having to eat bland mealsnot with Kate Fiduccia’s guide to preparing hearty meals and delicious snacks for every trail you traverse! Cabin Cooking from Campfire to Cast-Iron Skillet contains 140 easy-to-prepare recipes that can be cooked over the campfire on the shore of your …
Joanna Pruess, author of Griswold and Wagner Cast Iron Cookbook, now puts to use the delectable medium of cast iron for vegetarian dishes. As the most versatile tool in your kitchen, cast-iron cookware can make a variety of dishesall you have to do is use your imagination! Cast-iron cookware is a jack-of-all-trades: holding heat evenly, lasting virtually forever, …