Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

    As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.

    What plants to grow, how to nurture them, and where they do the very best--it's all here. You'll also find updated information on the Western climate zones, 30 Plant Selection Guides, plus a Practical Guide to Gardening with basic advice on plant care and essential gardening techniques. New plant lists reflect current trends, such as Mediterranean gardening and easy-care plants for beginners. For more than 70 years, Sunset has been the source for no-nonsense gardening advice, easy-to-follow diagrams, and encyclopedic knowledge of plant varieties. In this edition, we introduce an exciting new feature: gardening tips from well-known plant experts throughout the West. The Western Garden Book has never been better! Features:8th Edition of this perennial bestsellerMore than 8,000 plant listings, 500 new, keyed to climate zones30 Plant Selection Guides to find the perfect plant for every situationSpecial contributions from 40 eminent Western garden expertsIntroduction by Sunset garden editor Kathleen N. Brenzel, with a photographic tour of gardens that are truly the `Best of the West' gardens

    And with only one exception-watering-container gardening is a whole lot easier. Beginning with the down-to-earth basics of soil, sun and water, fertilizer, seeds and propagation, The Bountiful Container is an extraordinarily complete, plant-by-plant guide.Written by two seasoned container gardeners and writers, The Bountiful Container covers Vegetables-not just tomatoes (17 varieties) and peppers (19 varieties), butharicots verts, fava beans, Thumbelina carrots, Chioggia beets, and sugarsnap peas. Herbs, from basil to thyme, and including bay leaves, fennel, and saffron crocus. Edible Flowers, such as begonias, calendula, pansies, violets, and roses. And perhaps most surprising, Fruits, including apples, peaches, Meyer lemons, blueberries, currants, and figs-yes, even in the colder parts of the country. (Another benefit of container gardening: You can bring the less hardy perennials in over the winter.) There are theme gardens (an Italian cook's garden, a Four Seasons garden), lists of sources, and dozens of sidebars on everything from how to be a human honeybee to seeds that are All America Selections.

    This latest addition to the ...For Dummies "RM" gardening series is ripe with down-to-earth advice and tons of illustrations for growing a wide variety of tasty veggies -- from green beans to yellow squash.-- Detailed guidelines for planting by climate, soil, and water needs-- Tooling up -- great tips for selecting the best gardening equipment-- Basic training on combating garden pests and other nuisances-- How to design a vegetable garden for any size space-- A complete reference of online resources and mail-order suppliers-- Illustrations and full-color photos to inspire gardeners of all skill levels

    The Messy Baker celebrates baking as it happens in the real world—sweet, messy, fun, not always gorgeous, but a way to show love. Which doesn't make it any less delicious; to the contrary, Charmian Christie's flavor combinations rise far above the ordinary. Why have a raspberry galette when you can enjoy a raspberry-rhubarb galette with drippy, unctuous walnut frangipane? Or how about a Brie and walnut whiskey tart? It's all yours without the rigid perfectionism or complicated instructions of other gourmet cookbooks.Christie's warm, irreverent voice brings the fun back into baking at a time when home cooks—pulled from pillar to post by jobs and errands—need to have fun. The Messy Baker is a full-service book that not only guides the reader through simple, delicious recipes but is also there to help out when things go wrong. For anyone who gave in frustration when that cake collapsed or the frosting smeared, Christie's practical advice is here to rescue even the worst disaster and inspire the baker to try the next recipe.

    Each one of the 100 recipes specifies the type and quantity of plants needed; clearly numbered instructions detail each step; and 400 photographs show how to place every stem. Traditional pots and plant containers are used, but so are less conventional vehicles and methods, like shutters and planting under glass. A basic how-to chapter provides planting techniques, a tools and materials list, sourcing and plant care information, and expert advice.

    John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads.

    If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor. If you haven’t tried Pomona’s already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online. With Preserving with Pomona's Pectin, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla, and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you’ll find endless combinations sure to delight all year round!

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

    From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.

    These fans found solace in Community , Hetty's immensely popular cookbook showcasing the delicious, seasonal salads so adored by her customers.Now Hetty is back, with a second cookbook that is equally sure to delight and inspire. Neighbourhood takes its cues from Community and ventures a little bit further. These salad and sweets recipes are inspired by many different places, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia and many other places around the world for inspiration.

    Stunning photographs showcase creative ideas for using tillandsias mounted on walls and suspended from the ceiling. You’ll learn how to use the plants in living hair accessories and jewelry and in unique containers, like dishware, leather bowls, and baskets. Six step-by-step projects include a wood mount, a wall hook, lasso-and-hook wiring, a ceramic-frame garden, and three unique terrariums.

    Jasko and Biggs are committed to turning you into a healthy, happy farmer even if you live in a big city high-rise. Built around eight comprehensive sections (Know, Start, Grow, Plant, Plan, Make, Eat, and Store), this wonderful 128-page guide walks you through all the steps of successfully nurturing a crop of delicious, healthy vegetables. Everyone from the base beginner to the seasoned farmhand will find something for them in these pages. (The recipe section alone is enough to keep you comin' back to this gem for years!) Narrated in a friendly, helpful tone by Jasko and buoyed by Biggs's great illustrations, this book is the definition of awesomely useful. Super, super, SUPER inspiring. Grow your own everything!

    Handmade Gatherings offers:∙ 16 seasonal party ideas ∙ 52 recipes ∙ 32 crafts and activitiesFrom the décor, to the entertainment, on down to the recipes themselves, Handmade Gatherings presents inspired suggestions for thoughtful, flavorful, festive communal dining. Here you'll find sixteen parties built around the rhythm of the seasons. Frosty winter fetes, lush springtime soirees, sultry summer get-togethers, and crisp autumn affairs--it's all here. Food, décor, crafts, and more are part of each event, all collectively assembled and executed. Throw memorable gatherings with your loved ones, enjoy the food, connect with your community, and get caught up in the splendor of it all.