"Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    A guide to growing and using vegetables and herbs includes valuable tips on garden construction, gardening techniques, harvesting, and cooking techniques.Title: The Moosewood Restaurant Kitchen GardenAuthor: Hirsch, David P.Publisher: Random House IncPublication Date: 2005/04/30Number of Pages: 294Binding Type: PAPERBACKLibrary of Congress: 2005001136

    Back in civilization, Boutenko was dismayed by the inferior quality of store-bought food and industrial agriculture, and began to regularly collect wild plants near his home and on his travels. Now, in Wild Edibles, he shares knowledge gleaned from years of live-food wildcrafting and thriving in harmony with nature.This practical guide to plant foraging gives hikers, backpackers, raw foodists, gardeners, chefs, foodies, DIYers, survivalists, and off-the-grid enthusiasts the tools to identify, harvest, and prepare wild edible plants. The book outlines basic rules for safe wild-food foraging and discusses poisonous plants, plant identification protocol, gathering etiquette, and conservation.Boutenko explores in detail the many rewards of eating wild flora: environmental protection, sustainability, saving money, economic self-sufficiency, and healthy living. He draws on thoroughly researched nutrition science to make a compelling case for the health benefits of a diverse, local-food diet that includes wild greens.The majority of the 60 edible plants described in this field guide can be found worldwide, including common-growing trees. Over 300 color photos make plant identification easy and safe. A chapter containing 67 high-nutrient vegan recipes—including green smoothies, salads and salad dressings, spreads and crackers, main courses, juices, and sweets—provides inspiration to join Sergei on the trail to radiant health.“Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes has taught me that my backyard is full of free food! Way to go, Sergei.” —John Mackey, CEO of Whole Foods Market

    The Stout System of mulch gardening will allow you to throw away your weeding tools, pesticides, and fertilizers, and will conserve and replenish the soil to make plants thrive. (6 X 9, 226 pages, illustrations)

    There are literally hundreds of plants readily available underfoot waiting to be harvested and used either as food or as a potential therapeutic. This book is both a field guide to nature's bounty and a source of intriguing information about the plants that surround us.

    R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.Includes a Foreword by George R. R. Martin

    Garden expert Jessica Walliser also offers strategies for dealing with the new bugs in town, those worrisome strangers that are starting to show up as a result of climate change. Thirty-six bugs, presented in full color on laminated stock, with concealed wire binding. Sturdy enough to take into the garden for easy reference.

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

    If you are interested in maximizing this health strategy by incorporating highly medicinal and nutritive herbs and spices, then this book is for you. There exists a line between nutrition and herbal medicine that represents a very gray area when it comes to our diet. This book is about that line – and how to discover delicious foods that provide not only nutrition, but also many medicinal benefits. These cross-over foods, as I like to call them, include some of nature’s most potent herbal remedies. Not only do they offer herbal healing, but they also provide a high level of vitamins, minerals, healthy fats, amino acids, energy giving carbs and essential fatty acids. In modern society, our main food sources purchased at grocery stores and restaurants are often lacking in necessary Vitamins and Minerals, and are abundant in artificial ingredients, dangerous additives and excess fat and sodium. As a result, many of us are nutrient deficient and sick. The 12 recipes in this book all include herbs and foods that are nutrient dense and medicinally dynamic. Incorporating these amazingly sumptuous dishes into your diet can bring your level of natural wellness up to a higher level. “12 Healing Herbal Recipes: Herbal Medicine The Delicious Way” focuses on super foods and herbs like Basil, Cayenne, Dandelion, Thyme, and many more. Each recipe is complete with a nutritional summary and breakdown of the featured herbs. Enjoying herbal remedies and nutrient dense foods (sometimes they are one and the same!) as part of your regular meals translates into the best bang for your buck when it comes to eating healthy (and I don’t just mean money savings!). These are all recipes that I prepare regularly – they have all been developed by me over the years and have been personally taste tested by my family, my friends and me. Discover how herbal remedies and healthy spices can be integrated into your diet with these twelve easy recipes: Mango Cilantro Salad Passionflower Blend Tea Carob Flax Fudge Super Hummus Creamy Mushroom Soup Pickled Garlic Cold Curried Rice Salad Dandy Green Smoothie Spicy Guacamole Chaga Coffee Herbal Marinara Basil Pesto Download today and start making the most of these amazingly simple herbal healing recipes!

    Discover just how easy and fun canning can be. - Choose from 70 user-friendly recipes and additional helpful tips for canning success. - Get started quickly and painlessly with equipment and supplies checklists. - Make perfect pickles, relishes, and jams and jellies throughout the year as fresh fruits and vegetables become available. - Stay safe with comprehensive instructions and safety guidelines that ensure your canning projects are both easy and foolproof. - Satisfy family members' special dietary needs with low-sodium and low-sugar recipes. - Simplify the process of pressure canning of home-cooked meats and prepared dishes.

    The exotic scent of spices: rich, alluring, and almost magical. A scent that would sometimes overpower the freshness in the air and sometimes subtly mingle with it to create a tantalizing bouquet. A scent that would always bring me back to my childhood.Growing up enveloped in the aromas of her mother’s spice stall in Kuala Lumpur, Christina Arokiasamy developed an artist’s sense of how to combine and use spices in traditional and innovative ways. In The Spice Merchant’s Daughter, she shares her family’s spice secrets, expertly guiding and enticing home cooks to enliven their repertoires.Christina weaves evocative stories of cooking at her mother’s side with real-world practical advice gleaned not only from working in professional kitchens but also from tackling the nightly task of getting a home-cooked dinner on the table for her family of four using American ingredients. She shows how easy it is to build layers of complex flavor to create 100 tempting Southeast Asian–inspired recipes, including Lemon Pepper Wings, Spicy Beef Salad, Steamed Snapper with Tamarind-Ginger Sauce, Cardamom Butter Rice with Sultanas, and Coconut Flan Infused with Star Anise. She unlocks the transformative power of homemade spice rubs, curry pastes, and sauces, as well as chutneys and pickles, enabling home cooks to bring new depth and dimension to their favorite dishes. With lush photography and a chapter identifying and defining key pantry ingredients and aromatics, The Spice Merchant’s Daughter both inspires and empowers, awakening the senses and unlocking the alluring world of spices.

    Much more than dessert, this beloved wedding symbol should be as special as the bride and groom themselves. Whether you imagine a majestic cake blooming with fresh flowers, a pristine fondant-covered masterpiece, or a homespun take on strawberry shortcake- or even if you don’t know where to begin- Martha Stewart’s Wedding Cakes will provide you with more than 100 delicious and inspiring ideas for timeless and beautiful confections that are perfect for every style of wedding.Not just visually inspiring, these pages are filled with information you won’t find anywhere else. Martha Stewart and Wendy Kromer, the master baker and decorator who has been creating cakes for Martha Stewart Weddings for more than a decade, guide you through everything you need to consider when selecting a cake- and even how to bake and decorate one yourself. Novice and experienced bakers alike will find recipes and insiders’ techniques to create truly memorable wedding cakes.You will learn:Where to begin- how to decide what style and flavors are right for you, taking into account the season, location, and theme of the eventButtercream or fondant? Ganache or meringue? Useful charts explain the delicious materials bakers use, so you can choose the ones that suit your taste and styleCreative ways to display your cake so it takes center stage at the receptionHow to find and hire a baker, including questions to ask and contract considerationsIdeas for cutting costs without sacrificing quality or beauty How to incorporate traditions from around the worldEverything you need to know about baking a cake yourself, with complete recipes as well as how-to decorating techniques with color photographs and reference chartsA treasury of inspiration, Martha Stewart’s Wedding Cakes will ensure that your cake, whether homemade or professionally baked, triple-tiered or a tower of cupcakes, embellished with fresh fruit or elaborate sugar roses, is every bit as magical as your big day.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    His farm is an intricate network of terraces, raised beds, ponds, waterways and tracks, well covered with productive fruit trees and other vegetation, with the farmhouse neatly nestling amongst them. This is in dramatic contrast to his neighbors' spruce monocultures.In this book, Holzer shares the skill and knowledge acquired over his lifetime. He covers every aspect of his farming methods, not just how to create a holistic system on the farm itself, but how to make a living from it. Holzer writes about everything from the overall concepts, down to the practical details.In Sepp Holzer's Permaculturereaders will learn:How he sets up a permaculture systemThe fruit varieties he has found best for permaculture growingHow to construct terraces, ponds, and waterwaysHow to build shelters for animals and how to work with them on the landHow to cultivate edible mushrooms in the garden and on the farmand much more!Holzer offers a wealth of information for the gardener, smallholder or alternative farmer yet the book's greatest value is the attitudes it teaches. He reveals the thinking processes based on principles found in nature that create his productive systems. These can be applied anywhere.

    Brief cultural information is supplied for each plant, as well as Dirr's perceptive comments and opinions.