Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    They are already stocking their pantries and fridges with natural, whole foods and relying on real ingredients for better health. The Home Apothecary offers fresh ideas for caring for the body on the outside, too. It features a bounty of recipes: more than 75 original, natural, and absolutely chemical-free body care products from face masks to bug repellent to soothing lotions. Cold Spring Apothecary’s nationally recognized green-luxury beauty and home goods formulas will be taught in such a way that readers will soon be experimenting on their own.

    This book does not repeat the timeworn cocktails of old. Instead historian, expert, and drink aficionado Dr. Cocktailhas hand-picked a superb collection of 80 drinks rarely made today, and all of them deserve revival. Some are from the nineteenth century, some from the Prohibition era, and some from just after World War II, just as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these drinks were found carefully penned into old cocktail manuals or on scraps of paper and may never have been published. They are true treasures, indeed.Vintage Spirits and Forgotten Cocktails pays homage to the great bartenders of the past and the grand beverages they created, the recipes for which were almost lost to history. Fully illustrated, it is filled with golden-age style, narrated with humorous and colorful anecdotes, chock-full of fascinating cocktail history, and brimming with delicious concoctions. If you have half the fun looking at this book and trying these recipes as the author did putting them together, a great party is about to ensue.

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    It clarifies the mishmash of conflicting news, research, hype, and hearsay regarding diet, nutrition, and supplementation, and further establishes the judicious Dr. Weil, the director of the Program in Integrative Medicine at the University of Arizona, as a savior of public well-being. If you've ever wondered what "partially hydrogenated soybean oil" really is, been perplexed by contrary news reports about recommended dosages for supplements, or questioned the safety of using aluminum pots for cooking, Dr. Weil will make it all clear. Weil (pronounced "while") bravely criticizes many of the major diet books on the market, and backs up his admonitions with science. He warns readers to not fall under "the spell" of the anticarbohydrate Atkins Diet, but also criticizes the eating plan advocated by Dr. Dean Ornish--which has been granted Medicare coverage for cardiac patients--as being too low fat for the majority of people. (The omega-3 fatty acids missing from Ornish's diet are essential for hormone production and the control of inflammation, he says.) It's also fascinating to learn that autism, Parkinson's disease, and Alzheimer's disease may be caused by omega-3 fatty acid deficiencies, while an excess of omega-6 fatty acids--very common in the typical American diet--can exacerbate arthritis symptoms. Weil's explanation of the chemistry of fats will prove difficult for most readers, but few will want to eat fast-food French fries ever again after reading his appalling reasons for avoiding them, which go way beyond their well-documented heart-clogging capabilities. After a thorough rundown of nutritional basics and a primer of micronutrients such as vitamins, minerals, fiber, and phytochemicals, Weil unveils what he feels is "the best diet in the world," with 85 recipes, such as Salmon Cakes and Oven-Fried Potatoes, that are healthy, tasty, quick to prepare, and complete with nutritional breakdowns. He includes a stirring chapter on safe weight loss (he sympathizes with the overweight and comically recalls his one-week trial of a safflower oil-diet while an undergraduate). Other, equally enlightening sections include tips for eating out and shopping for food (with warnings on various additives and a guide to organics), and a wondrous appendix with dietary recommendations for dozens of health concerns, including allergies, asthma, cancer prevention, mood disorders, and pregnancy. Eating Well is an indispensable consumer reference and one not afraid to lambaste the diet industry and empower the public with information about which the majority of doctors--to the detriment of the public health--are ignorant. --Erica Jorgensen

    Packed with information you won’t find anywhere else about the Unforgiving Four—the threats responsible for the rise of illness—and the miraculous power of food to heal, this book gives you the ability to become your own health expert, so you can protect yourself, friends, family, and loved ones from symptoms, suffering, and disease. Unleash the hidden powers of fruits and vegetables and transform your life in the process. ANTHONY WILLIAM, the Medical Medium, has helped tens of thousands of people heal from ailments that have been misdiagnosed or ineffectively treated—or that medical communities can’t resolve. And he’s done it all by listening to a divine voice that literally speaks into his ear, telling him what is at the root of people’s pain or illness and what they need to do to be restored to health. In his first book, the New York Times bestseller Medical Medium, Anthony revealed how you can treat dozens of illnesses with targeted healing regimens in which nutrition plays a major role. Medical Medium Life-Changing Foods delves deeper into the healing power of over 50 fruits, vegetables, herbs and spices, and wild foods that can have an extraordinary effect on health. Anthony explains each food’s properties, the symptoms and conditions it can help relieve or heal, and the emotional and spiritual benefits it brings. And he offers delicious recipes to help you enjoy each food’s maximum benefit, from sweet potatoes with braised cabbage stuffing to honey-coconut ice cream. YOU’LL DISCOVER:Why wild blueberries are the “resurrection food,” asparagus is the fountain of youth, and lemons can lift your spirits when you’ve had bad newsThe best foods to eat to relieve gallstones, hypertension, brain fog, thyroid issues, migraines, and hundreds more symptoms and conditionsThe particular healing powers of kiwis, cucumbers, cat’s claw, coconut, and much moreInsight into cravings, how to use stress to your advantage, and the key role fruit plays in fertilityMuch of Anthony’s information is dramatically different from the conventional wisdom of medical communities, so don’t expect to hear the same old food facts rehashed here. Instead, expect to get a whole new understanding of why oranges offer more than just vitamin C—and a powerful set of tools for healing from illness and keeping yourself and your loved ones safe and well. Here are just a few highlights of what’s inside:Critical information about the specific factors behind the rise of illness and how to protect yourself and your familyFoods to repair your DNA, boost your immune system, improve your mental clarity, alkalize every body system, shield you from others’ negative emotions, and so much moreTechniques to make fruits, vegetables, herbs and spices, and wild foods the most healing they can be for your individual needsPlus targeted foods to bring into your life for relief from hundreds of symptoms and conditions, including:ANXIETYAUTOIMMUNE DISORDERSCANCERDIABETESDIGESTIVE PROBLEMSFATIGUEFOOD ALLERGIESINFERTILITYINFLAMMATIONINSOMNIALYME DISEASEMEMORY LOSSMIGRAINESTHYROID DISEASEWEIGHT GAIN

    In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna’s family and friends, readers will enjoy a diet that’s as delicious as it is healthy. Schwenk originally self-published a portion of this book through Balboa Press. It garnered solid sales and positive reviews.

    Positive, practical, and easy to use, Green Witchcraft brings together the best of both modern Wicca and the author's family heritage of herb craft and folk magic.Green Witchcraft explores the fundamentals of the Wiccan religion, providing magical training for the independent thinker. Step-by-step instructions on a wide variety of magical techniques as well as basic rules of conduct make this the ideal book to get you started. Green rituals for self-initiation, rites of passage, seasonal celebrations and activities provide an excellent foundation for your own magical tradition.Discover the fine art of spellcasting, the magical uses of herbs, divination with the tarot and more. Explore the Sabbats, Esbats, and other rituals attuned to the cycles of nature and the universal powers. Find out for yourself what this organic approach to Witchcraft is all about.

    As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch.After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, WheatBelly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

    In Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life--whether your goal is to help your community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale. The book first guides readers through an in-depth exploration of indoor and outdoor cultivation. Covered skills range from integrating wood-chip beds spawned with king stropharia into your garden and building a "trenched raft" of hardwood logs plugged with shiitake spawn to producing oysters indoors on spent coffee grounds in a 4�4 space or on pasteurized sawdust in vertical plastic columns. For those who aspire to the self-sufficiency gained by generating and expanding spawn rather than purchasing it, Cotter offers in-depth coverage of lab techniques, including low-cost alternatives that make use of existing infrastructure and materials. Cotter also reports his groundbreaking research cultivating morels both indoors and out, "training" mycelium to respond to specific contaminants, and perpetuating spawn on cardboard without the use of electricity. Readers will discover information on making tinctures, powders, and mushroom-infused honey; making an antibacterial mushroom cutting board; and growing mushrooms on your old denim jeans. Geared toward readers who want to grow mushrooms without the use of pesticides, Cotter takes "organic" one step further by introducing an entirely new way of thinking--one that looks at the potential to grow mushrooms on just about anything, just about anywhere, and by anyone.

    Updated with the latest biointensive tips and techniques, this is an essential reference for gardeners of all skill levels seeking to grow some or all of their own food.

    Sure, it's even simpler than it was before. Of course, you don't have to worry about fertilizer or poor soil ever again because you'll be growing above the ground. However, the best feature is that anyone, anywhere can enjoy a square foot garden - children, adults with limited mobility, and even complete novices can achieve spectacular results. But, let's get back to the ten improvements. You're going to love them: 1. New Location - Move your garden closer to your house by eliminating single-row gardening. Square foot gardens need just 20% of the space of a traditional garden.2. New Direction - Locate your garden on top of existing soil. Forget about pH soil tests, double-digging (who enjoys that?), or those never-ending soil improvements.3. New Soil - The new "Mel's Mix" is the perfect growing mix. We give you the recipe, and best of all, you can even buy the different types of compost needed.4. New Depth - You only need to prepare a SFG box to a depth of 6 inches! It's true - the majority of plants develop just fine when grown at this depth.5. No Fertilizer - The all new SFG does not need any fertilizer - ever! If you start with the perfect soil mix, then you don't need to add fertilizer.6. New Boxes - The new method uses bottomless boxes placed above ground. We show you how to build your own (with step-by-step photos).7. New Aisles - The ideal gardening aisle width is about three to four feet. That makes it even easier to kneel, work, and harvest.8. New Grids - Prominent and permanent grids added to your SFG box help you visualize your planting squares and properly space them for maximum harvest.9. New Seed-Saving Idea - The old-fashioned way advocates planting many seeds and then thinning the extras (that means pulling them up). The new method means planting a pinch - literally two or three seeds - per planting hole.10. Tabletop Gardens - The new boxes are so much smaller and lighter (only 6 inches of soil, remember?), you can add a plywood bottom to make them portable. Of course, that's not all. We've also included simple, easy-to-follow instructions using lots of photos and illustrations. You're going to love it!

    Natasha Campbell-McBride set up The Cambridge Nutrition Clinic in 1998. As a parent of a child diagnosed with learning difficulties, she was acutely aware of the difficulties facing other parents like her, and she has devoted much of her time to helping these families. She realised that nutrition played a critical role in helping children and adults to overcome their disabilities, and has pioneered the use of probiotics in this field.Her willingness to share her knowledge has resulted in her contributing to many publications, as well as presenting at numerous seminars and conferences on the subjects of learning disabilities and digestive disorders. Her book "Gut and Psychology Syndrome" captures her experience and knowledge, incorporating her most recent work.She believes that the link between learning disabilities, the food and drink that we take, and the condition of our digestive system is absolute, and the results of her work have supported her position on this subject. In her clinic, parents discuss all aspects of their child's condition, confident in the knowledge that they are not only talking to a professional but to a parent who has lived their experience. Her deep understanding of the challenges they face, puts her advice in a class of it's own.

    With thorough, illustrated instructions, you'll learn how to:-- Choose and prepare a vineyard site-- Construct sturdy and effective trellising systems-- Plant, prune, and harvest the perfect grapes for your climate-- Press, ferment, age and bottle your own wine-- Judge wine for clarity, color, aroma, body, and taste

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."