Nominated for a 2020 Goodreads Choice Award for Best CookbooksFrom celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.• Introduces innovative baking techniques• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies• Nearly every cookie dough recipe is accompanied by a photograph.Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.• Highly giftable with a textured case and a ribbon marker• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen

    But after years in professional basketball and as an executive for Kentucky Fried Chicken and Procter & Gamble, Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee’s largest public housing project. The area was a food desert with only convenience stores and fast-food restaurants to serve the needs of local residents.In the face of financial challenges and daunting odds, Allen built the country’s preeminent urban farm—a food and educational center that now produces enough vegetables and fish year-round to feed thousands of people. Employing young people from the neighboring housing project and community, Growing Power has sought to prove that local food systems can help troubled youths, dismantle racism, create jobs, bring urban and rural communities closer together, and improve public health. Today, Allen’s organization helps develop community food systems across the country.An eco-classic in the making, The Good Food Revolution is the story of Will’s personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.

    Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.

    With clear instructions, extensive use of diagrams and a color photo supplement, this comprehensive reference includes all the practical skills and knowledge essential for you to survive and enjoy the wilderness: * Lighting and maintaining a fire * Chopping wood and felling a tree * Creating a shelter and keeping warm * Safe use of the axe and bush knife * Plants and animals important for survival * Food, water and outdoor cooking * Wilderness first aid. * This bestseller should be required reading for hikers, campers, hunters, foresters, backwoods adventurers, scouts, youth groups--anyone with a passion for the outdoors.

     'With the rising trend of 'healthy eating' many of us have lost touch with the true meaning of nutrition. I want to take us back to basics with my simple approach to eating well, free from dieting and restriction. Food should be a positive aspect of life, offering enjoyment, fuel and happiness for both the mind and body.' Grounded in scientific evidence, in this part handbook and part cookbook, Rhiannon shares her food philosophy to inform, inspire and help you fall back in love with food. Following the structure of a consultation with Rhiannon at her Harley Street clinic, Rhitrition, discover the foundations for a happy, healthy relationship with eating once and for all - and learn how to create delicious, nourishing meals with ease, from her simple Re-Nourish Menu which is adaptable for a vegan and vegetarian diet alike. Re-Nourish also includes sections on Weight and the Gut; Fuelling Fitness; A Balanced Plate; Blood Sugar; Food and Mood; Mindful Eating and Sleep. 'In a world full of confusing nutritional advice, Rhiannon Lambert is a beacon of sense' - the Independent

    Planning a menu is still her favourite part of cooking.Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites.The menus are introduced with personal essays in Diana's now well-known voice- about places or journeys or particular times and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone.The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine.That says something very important about eating - simplicity and generosity and sometimes not cooking are what it's about.

    With options for 2, 4, or 6 servings, households of all sizes can share a home-cooked meal. These Test Kitchen approved recipes are tailor-made for hectic lifestyles and health-conscious families. More than recipes...This must-have collection offers over 160 full-color photographs, detailed nutritional analyses, ways to streamline prep so dinner is ready even faster, easy make-ahead options, assorted 10-minute side dishes, and suggestions for turning leftovers into tasty lunches-to-go. Tips you can trust...Helpful shortcut kitchen techniques show you how to shave minutes off your prep time, while simple ingredient pairing tips teach you to effortlessly craft a variety of mouthwatering meals from just a few flavor-boosting items. Serving wholesome, homecooked meals on busy evenings just got easier thanks to Cooking Light® Fresh Food Fast Weeknight Meals. Family meals return with these ready-in-minutes recipes for healthy, delicious, satisfying dishes.

    At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways: a homegrown vegetable plot as well as museums, bars, concerts, and a twenty-four-hour convenience mart mere minutes away. Especially when she moved to a ramshackle house in inner city Oakland and discovered a weed-choked, garbage-strewn abandoned lot next door. She closed her eyes and pictured heirloom tomatoes, a beehive, and a chicken coop.What started out as a few egg-laying chickens led to turkeys, geese, and ducks. Soon, some rabbits joined the fun, then two three-hundred-pound pigs. And no, these charming and eccentric animals weren't pets; she was a farmer, not a zookeeper. Novella was raising these animals for dinner. Novella Carpenter's corner of downtown Oakland is populated by unforgettable characters. Lana (anal spelled backward, she reminds us) runs a speakeasy across the street and refuses to hurt even a fly, let alone condone raising turkeys for Thanksgiving. Bobby, the homeless man who collects cars and car parts just outside the farm, is an invaluable neighborhood concierge. The turkeys, Harold and Maude, tend to escape on a daily basis to cavort with the prostitutes hanging around just off the highway nearby. Every day on this strange and beautiful farm, urban meets rural in the most surprising ways.For anyone who has ever grown herbs on their windowsill, tomatoes on their fire escape, or obsessed over the offerings at the local farmers' market, Carpenter's story will capture your heart. And if you've ever considered leaving it all behind to become a farmer outside the city limits, or looked at the abandoned lot next door with a gleam in your eye, consider this both a cautionary tale and a full-throated call to action. Farm City is an unforgettably charming memoir, full of hilarious moments, fascinating farmers' tips, and a great deal of heart. It is also a moving meditation on urban life versus the natural world and what we have given up to live the way we do.(jacket)

    Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session.

    And few things taste more delicious than fruit picked straight from the tree or bush and eaten when perfectly ripe, perhaps still warm from the sun. This is fruit the way nature intended, not fruit that has been flown in from hundreds or thousands of miles away or stored in climate-controlled warehouses before being sealed in plastic for supermarket shelves. What could be fresher, tastier, more local, and more seasonal than fruit you've grown yourself, in your own garden or allotment, picked at just the moment when it's at its most perfect?This book shows just how easy it is to grow your own fruit. You don't need a huge garden or a dedicated orchard. It's possible to get a perfectly good harvest from plants grown in containers on balconies or patios and from even the smallest of town gardens. Pick the right varieties for the conditions you've got, invest in a bit of planning and preparation, follow the instructions contained in these pages, and you can be harvesting and eating your own strawberries, plums, pears, apricots, blackberries, redcurrants, melons, and figs.

    I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeAs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.

    The forests, meadows, streambanks, and even the weedy margins of neighborhoods are home to an abundance of delicious wild edible plants. Discover wild lilies with their peppery flowers, buds, and seeds and use them in your spring salads. Select sweet, succulent thistles or the shoots of invasive Himalayan blackberries and Japanese knotweed to add wonderful flavor to hearty soups. Douglas Deur, a lifetime Northwest forager and specialist in Native American plant traditions, shares his insights and experiences, showing you what to look for, when and where to look, and how to gather in a responsible way. For foragers in Washington, Oregon, British Columbia, and Southeast Alaska.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    Most recipe books recommend fresh herbs, which can be expensive and difficult to find. Store-bought herbs never seem to last very long either - wilted, blackened leaves in the bottom of the fridge is a familiar sight to many cooks. The Cook's Herb Garden shows you how to grow your own supply of herbs close to hand on a window ledge, balcony, in pots just outside the backdoor, or in a vegetable garden.The book begins with eight planted-up window boxes with different culinary themes so you can choose a selection that best matches your culinary habits. A photographic catalog of around 150 herbs and varieties describes the culinary components of the plant and how best to use them in cooking. Follow the expert gardening advice in the Plant, Nurture, and Harvest sections to guarantee a full haul every time you pick. Learn the best way to store herbs - home-grown and store-bought - so that they last, and when you are ready for a treat, choose from more than 30 recipes in which herbs take center stage. Finally, discover herbal teas and tisanes - a world of infusions.Cooking with fresh herbs is a joy every cook knows. With The Cook's Herb Garden you can enjoy an unlimited resource at your fingertips. Why should your cooking ingredients be limited to your kitchen?The Contents:Seven chapters guide you through the practicalities of choosing, planting and growing to the pleasures of feasting and brewing: Window boxes/Herb Catalog, Plant, Nurture, Harvest, Keep, Cook, Brew.

     "The genius of Hanson's fascinating, inspiring, and entertaining book stems from the fact that it is not about how all kinds of things grow from seeds; it is about the seeds themselves." -- Mark Kurlansky, New York Times Book Review We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life: supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and pepper drove the Age of Discovery, coffee beans fueled the Enlightenment and cottonseed sparked the Industrial Revolution. Seeds are fundamental objects of beauty, evolutionary wonders, and simple fascinations. Yet, despite their importance, seeds are often seen as commonplace, their extraordinary natural and human histories overlooked. Thanks to this stunning new book, they can be overlooked no more. This is a book of knowledge, adventure, and wonder, spun by an award-winning writer with both the charm of a fireside story-teller and the hard-won expertise of a field biologist. A fascinating scientific adventure, it is essential reading for anyone who loves to see a plant grow.