Book picks similar to
The Mexican Kickapoo Indians by Felipe A. Latorre
animal-husbandry
history
house
native-americans
The New Farm Vegetarian Cookbook
Louise Hagler - 1988
Talented cooks from The Farm, a vegetarian community in Tennessee, present a great collection of plant-based recipes. These tasty, nutritious, and economical meals are cholesterol-, egg- and dairy-free.
Homegrown Pantry: A Gardener's Guide to Selecting the Best Varieties & Planting the Perfect Amounts for What You Want to Eat Year-Round
Barbara Pleasant - 2017
In-depth profiles highlight how many plants to grow of each crop for a year s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable."
Where the Lightning Strikes: The Lives of American Indian Sacred Places
Peter Nabokov - 2006
In "Where the Lightning Strikes," Peter Nabokov offers sixteen "biographies of place" that dramatize the rich diversity of Indian cultures and their religious systems across North America. From the mountains of Maine to Tennessee's Tellico Valley, from the Black Hills of South Dakota to Rainbow Canyon in Arizona to the high country of northwestern California, each chapter explores a host of relationships between Indian cultures and their environments and describes the myths, legends, practices, and rituals that sustained them. Based on years of research and personal experience, "Where the Lightning Strikes" reveals a range of holy lands containing beneficial as well as malevolent forces and reminds us of the stubborn persistence of Indian beliefs in the sacredness of the American earth.
The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit
Amy Goldman - 2008
Here, in 56 delicious recipes, 200 gorgeous photos, and Goldman's erudite, charming prose, is the cream of the crop.From glorious heirloom beefsteaks - that delicious tomato you had as a kid but can't seem to find anymore - to exotica like the ground tomato (a tiny green fruit that tastes like pineapple and grows in a tomatillo-like husk), Homegrown Tomatoes is filled with gorgeous shots of tomatoes so luscious they verge on the erotic.Along with the recipes and photos are profiles of the tomatoes, filled with surprisingly fascinating facts on their history and provenance, and a master gardener's guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers - an irresistible book for anyone who loves to cook or to garden.
How to Make a Forest Garden
Patrick Whitefield - 2002
It is made up of fruit and nut trees, fruit bushes, perennial vegetables and herbs. It can be tailored to fit any space, from a tiny urban back yard to a large rural garden.A close copy of a natural ecosystem, it is perhaps the most ecologically friendly way of gardening open to us.It is also a low-maintenance way of gardening. Once established there is none of the digging, sowing, planting out and hoeing of the conventional kitchen garden. The main task is picking up the produce!This highly practical, yet inspiring book gives you everything you need to know in order to create a beautiful and productive forest garden,including:* Basic principles* Layout* How to choose plants* Details of over one hundred plants, from apples to mushrooms* the most comprehensive account of perennial and self-seeding vegetables in print* A step-by-step guide to creating your garden* Full details of an example garden, and pictures of many moreForest gardening is an important element of permaculture. This book explains in detail permaculture design for temperate climates and contains much of interest for anybody wanting to introduce sustainable practices into their garden.
Odd Bits: How to Cook the Rest of the Animal
Jennifer McLagan - 2011
Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful? Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: • Headcheese for the Unconvinced• Veal Cheeks with Swiss Chard and Olives• Cheese and Just a Little Brain Fritters• Lamb Neck with Quince and Turnip• Brisket Braised with Caramelized Onions and Chile• Sweetbreads with Morels and Fresh Fava Beans• Moroccan-Style Braised Heart• Minted Tripe and Pea Salad• Wild Boar Shanks with Cranberries and Chocolate• Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.
Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes
Tama Matsuoka Wong - 2012
While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producer
Gianaclis Caldwell - 2012
There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
The Pickled Pantry: From Apples to Zucchini, 185 Recipes for Pickles, Relishes, Chutneys & More
Andrea Chesman - 2012
Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of pickling basics, including fermenting, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.
Through Apache Eyes: Verbal History of Apache Struggle (Annotated and Illustrated)
Geronimo Chiricahua - 2011
Yet, the one constant in the history of the Apache People is their constant struggle to survive in a world where they are surrounded by various enemies, including other Indian tribes, the Mexicans and finally their brutal nemesis the United States Army. Attacked, tricked, lied to and double crossed by all of those who surround and outnumber them, the Apache people continued their struggle until they were for all intent and purposes almost totally wiped out. One Apache’s name stands out in their brave yet woeful history and it is Geronimo, who at age 30 witnessed the massacre of his mother, wife and two young children.I’ve taken his recollections or accounts of the struggle of the Apache people and intertwined them with some archeological facts about this extraordinary tribe. In addition, I have searched and included some of the best photos of Apaches from that era, which I collected from Library of Congress Archives. What impressed me most about Geronimo was his brevity of words, yet his ability to take a knife to the heart of anyone who reads his verbal history. Like most Apaches, Geronimo said little, but what he did say was profound and truthful. But most powerful is what Geronimo didn’t say in his recollections. It is between this silence one can feel the pain, sorrow, pride and bravery of the Apache People. Chet DembeckPublisher of One
Compact Farms: 15 Proven Plans for Market Farms on 5 Acres or Less; Includes Detailed Farm Layouts for Productivity and Efficiency
Josh Volk - 2017
Compact Farms is an illustrated guide for anyone dreaming of starting, expanding, or perfecting a profitable farming enterprise on five acres or less. The farm plans explain how to harness an area’s water supply, orientation, and geography in order to maximize efficiency and productivity while minimizing effort. Profiles of well-known farmers such as Eliot Coleman and Jean-Martin Fortier show that farming on a small scale in any region, in both urban and rural settings, can provide enough income to turn the endeavor from hobby to career. These real-life plans and down-and-dirty advice will equip you with everything you need to actually realize your farm dreams.
Edible Forest Gardens: 2 Volume Set
Dave Jacke - 2005
Volume I lays out the vision of the forest garden and explains the basic ecological principles that make it work. In Volume II, Dave Jacke and Eric Toensmeier move on to practical considerations: concrete ways to design, establish, and maintain your own forest garden. Along the way they present case studies and examples, as well as tables, illustrations, and a uniquely valuable -plant matrix- that lists hundreds of the best edible and useful species.Taken together, the two volumes of Edible Forest Gardens offer an advanced course in ecological gardening-one that will forever change the way you look at plants and your environment.What is an edible forest garden? An edible forest garden is a perennial polyculture of multipurpose plants. Most plants regrow every year without replanting: perennials. Many species grow together: a polyculture. Each plant contributes to the success of the whole by fulfilling many functions: multipurpose. In other words, a forest garden is an edible ecosystem, a consciously designed community of mutually beneficial plants and animals intended for human food production. Edible forest gardens provide more than just a variety of foods. The seven F's apply here: food, fuel, fiber, fodder, fertilizer, and -farmaceuticals, - as well as fun. A beautiful, lush environment can be a conscious focus of your garden design, or a side benefit you enjoy
Ham Radio for Dummies
H. Ward Silver - 2004
If you think of it as staticky transmissions sent by people in the middle of nowhere, think again. Today's ham radio goes beyond wireless to extreme wireless, Operators transmit data and pictures, use the Internet, laser, and microwave transmitters, and travel to places high and low to make contact. In an emergency or natural disaster, ham radio can replace downed traditional communication and save lives. Whether you're just getting turned on to ham radio or already have your license, Ham Radio for Dummies helps you with the terminology, the technology and the talknology. You discover how to:Decipher the jargon and speak the language Buy or upgrade your equipment, including the all-important antennas Build a ham radio shack, complete with the rig, a computer, mobile/base rig, microphones, keys, headphones, antennas, cables and feedlines Study for your license, master Morse code, take the test and get your call sign Understand the basics of ragchews (conversations), nets (organized on-air meetings) and DX-ing (competing in contacts to make contacts) Keeping logs with the vital statistics, including time (in UTC or World Time), frequency, and call sign Written by Ward Silver, an electrical engineer, Certified Amateur Radio License Examiner, and columnist for QST, a monthly magazine for ham operators, Ham Radio for Dummies gives you the info you need to delve into the science or dive into the conversation. It explains how you can:Tune in to the most common types of signals, including Morse Code (CW), single-sideband (SSB), FM, Radioteletype (RTTY), and data signals Break in, introduce yourself, converse, and say or signal goodbye Communicate while traveling (ham radio goes where mobile phones go dead) Register with an emergency organization such as ARES and RACES Help in emergencies such as earthquakes, wildfires, or severe weather Pursue your special interests, including contacting distant stations, participating in contests, exploring the digital modes, using satellites, transmitting images, and more Complete with a glossary and ten pages of additional suggested resources, Ham Radio for Dummies encourages you to touch that dial and take that mike.CUL. (That's Morse Code for "see you later.")
Extreme Food
Bear Grylls - 2014
In a situation when your life depends on it, you need to put your prejudices aside to keep your stomach filled and your strength up.Whether it’s mastering the art of foraging and cooking up a tasty feast around the campfire or learning about the more extreme end of wild food (ever tried a scorpion kebab?), there’s a lot to learn when it comes to dinner time in the wild. This book will teach you all the necessary skills and techniques to get your teeth into meals you might never have thought of as food in the first place – and, crucially, how to recognize plants and animals that might end up doing you more harm than good.In today’s world, we rarely need to venture beyond the local supermarket and we turn our noses up at the thought of snacking on bugs and grubs. But out in the wild, Mother Nature has provided us with a plentiful supply of nutritious – if not always delicious – food for the taking. And when needs must, we just have to know where to look. Some of it might take you out of your comfort zone. Some of it might turn your stomach. But it’s saved my life more than once. And one day, it might save yours . . .”
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
Aliza Green - 2012
As if you were standing by her side in the kitchen, Aliza offers a thorough course on the art of making pasta, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. This foundation combined with helpful tips from her many years of experience and bits of history on pasta traditions in Italy and around the world make this the only pasta-making book you’ll need. Making Artisan Pasta features:Recipes for pasta doughs made completely from scratch, with delicious ingredients including buckwheat and whole wheat flour, roasted red pepper, asparagus, squash, porcini mushroom, and even squid ink and chocolateFully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pastaDetailed instructions on how to make the ultimate in pasta: hand-stretched doughChinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian bordersArtisan tips to help anyone, from novice to experienced, make unforgettable pastaMaking Artisan Pasta brings to you the satisfying pleasure of working with your hands using simple tools to create fresh artisan pasta to share with your family and friends.