In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insights that will fascinate readers everywhere. Divided into four sections - The Folklore, The Art, The Foods, The Blessings - the book is packed with authoritative folklore and authentic Appalachian recipes, as well as old-timey photographs in the "Foxfire" fashion: fireplace and wood-stove cooking, hog killing, bear hunting, shuck-bean strining, apple-butter partying, dinner on the grounds, and much more. The Folklore includes chapters on the people, seasons, and social life as it pertains to food. The Art includes chapters on growing, gardening, farming by the signs, food preparation, and food preservation. The more than 200 recipes are accompanied with stories of how the foods have been passed from generation to generation. And the Blessings include numerous hill country invocations. All in all, the book contains 61 fascinating chapters and almost one hundred sidebars on special topics. Among the 23 chapters of recipes are such subjects as: Corn Bread: Mountain Staff of Life; From Catheads to Angel Biscuits; Moonshine: Mountain Water of Life; Hog-Killing Day: Mountain Celebration; Smokehouse Ham and Red-Eye Gravy. The result of years of research and interviews, "Smokehouse Ham, Spoon Bread, & Scuppernong Wine" will remind readers of the "Foxfire" series of an earlier generation.

    With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes “stocking up” easy. Follow step-by-step instructions for: -Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry -Harvesting nuts, seeds, sprouts, fruits, and vegetables -Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads. With more than 300 recipes for preservable foods—from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.

    Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

    It includes tips and tricks for how to involve them in the baking and cleaning process and recipes that they will enjoy baking and will love eating!

    In this stunning new cookbook, Mimi Spencer returns with more than 120 simple nutritious recipes to provide the definitive support system for the 5:2 diet.There are ideas here for everyone, with chapters ranging from Warming & Wonderful (comfort food for hungry days) to Lightning Quick Suppers (speed cooking for when you want to walk in the door and eat in ten minutes flat), along with a whole section devoted to substantial meals for men.Fast Cook is the perfect adjunct to the original Fast Diet Recipe Book, offering a new repertoire of really fast Fast food to help you conquer hunger and lose weight with ease.

    We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.'The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo.Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.

    The key to that is managing the upkeep without feeling flustered. Until now, there has never been a comprehensive resource that not only tells how to care for your home and everything in it, but that also simplifies the process by explaining just when. With secrets from Martha Stewart for accomplishing the most challenging homekeeping tasks with ease, this detailed and comprehensive book is the only one you will need to help you keep your home looking its best, floor to ceiling, room by room.In Martha Stewart’s Homekeeping Handbook, Martha shares her unparalleled expertise in home maintenance and care. Readable and practical–and graced with charts, sidebars, illustrated techniques, and personal anecdotes from Martha’s decades of experience caring for her homes–this is far more than just a compendium of ways to keep your house clean. It covers everything from properly executing a living room floor plan to setting a formal table; from choosing HEPA filters to sealing soapstone countertops; from organizing your home office to polishing your silver and caring for family heirlooms.Martha Stewart’s Homekeeping Handbook is organized for clarity and maximum practicality:Room by Room covers the upkeep of the appliances, tools, furnishings, and surfaces found in each room, from the entryway to the kitchen, from the attic to the laundry room.Throughout the House instructs the reader on the proper ways to routinely clean and periodically maintain everything in the home, including dusting, sweeping, vacuuming, polishing, scrubbing, waxing and much more.Comfort and Safety focuses on techniques to ensure your home is running properly and safely, such as recognizing when to clean vents, fixing a leaky faucet, and eradicating pests.A-to-Z Materials Guide provides an invaluable resource that explains the unusual materials that many favorite objects are made of–from abalone to zinc–and how to care for them so they last.Encyclopedic yet friendly, Martha Stewart’s Homekeeping Handbook is a seminal work–a must-have for everyone who wants a well-cared-for home that will endure for generations.

    That's why the trusted experts at Good Food magazine, the UK's best-selling cookery magazine, have put together this essential guide to making the most of your slow cooker. With recipes for comfort food favourites like curries, chillis, soups and puddings, through to fresh ideas for meaty stews, braised fish and melt-in-the-mouth vegetarian meals, there is a slow-cooked meal to suit every taste and occasion. Accompanied throughout with full-colour photographs and a nutritional breakdown of every recipe, this collection of Good Food's favourite triple-tested slow cooker recipes will work first time, every time. A blend of timeless classics, clever twists and irresistible flavours, Slow Cooker Favourites is packed with recipe ideas for a whole host of mouth-watering treats. This edition is revised and updated with brand new recipes and a fresh new look.

    The answer lies within your metabolism, the body's crucial, energy-burning engine that for so many of us is revving at less than half speed. With the help of this book, you can quickly and easily turn your metabolism into a fat-melting machine.The Super Metabolism Diet features daily menus, handy shopping guides, a vast trove of amazing (though optional) workouts, and tons of delicious recipes--all designed to get your metabolism firing hotter than ever before! So say goodbye to bloat, harsh dieting, weight-loss fads, and even stress. Say bye-bye to belly fat and hello to a new and improved you.The Super Metabolism Diet is built on five core pillars (captured in a handy acronym) to ensure that your body burns more energy and stores less fat:Super Proteins, Super Carbs, and Super Fats Upping Your Energy Expenditure Power Snacks Essential Calories, Vitamins, and Minerals Relaxing and RechargingAs Zinczenko reports: If you're heavier than you want to be or moving sluggishly through your days, you don't need to cut your favorite foods from your diet. You just need to up your intake of core proteins that will build more energy-burning muscle, consume the healthiest fats that help increase satiety and speed nutrients throughout your body, and reach for plenty of good-for-you carbs--yes, carbs!--that provide essential fiber.The result will be a stronger, leaner, happier you. And you'll be stunned at how good you look and feel in no time at all."You'll see results almost immediately, never be hungry, and watch the weight keep coming off!"--Michele Promaulayko, editor in chief of Cosmopolitan and former editor in chief of Women's Health Includes a bonus PDF with recipes and exercises.

    Scraps to Snacks is an eBook written by kids for kids and is filled with recipes made from food scraps normally thrown in the trash.Surprised by the fact that 31% of our food goes into the landfill, the Lightsabers Phoenix Squadron robotics team created a fun cookbook featuring delicious recipes for treats made from tidbits normally trashed.The kid friendly recipes in Scraps to Snacks encourage recycling of crumbs to cuisine!Scraps to Snacks is a recipe for learning to reduce, reuse, and re-eat!

    Obama invites you inside the White House Kitchen Garden and shares its inspiring story, from the first planting to the latest harvest.  Hear about her worries as a novice gardener – would the new plants even grow? Learn about her struggles and her joys as lettuce, corn, tomatoes, collards and kale, sweet potatoes and rhubarb flourished in the freshly tilled soil.  Get an unprecedented behind-the-scenes look at every season of the garden’s growth, with striking original photographs that bring its story to life.  Try the unique recipes created by White House chefs and made with ingredients just picked from the White House garden.  And learn from the White House Garden team about how you can help plant your own backyard, school or community garden.   Mrs. Obama’s journey continues across the nation as she shares the stories of other gardens that have moved and inspired her: Houston office workers who make the sidewalk bloom; a New York City School that created a scented garden for the visually impaired; a North Carolina garden that devotes its entire harvest to those in need; and other stories of communities that are transforming the lives and health of their citizens.   In American Grown, Mrs. Obama tells the story of the White House Kitchen Garden, celebrates the bounty of gardens across our nation, and reminds us all of what we can grow together.

    They evoke a full range of emotions like hope and courage and valor. They can gallop straight to you with neck arched and tail flagged, and then instantly melt to a stop—just to share your breath.” We’ve been besotted with horses since they had three toes. From the popular Relaxed and Forward blog comes training advice combining the everyday fundamentals of dressage with mutual listening skills. Blake writes with a profound respect for horses and an articulate voice for humans, blending equal parts inspiration and un-common sense. It’s serious training communicated with humor and lightness, because horses like us when we laugh. Most riders want to build a better relationship with their horse. These short essays are geared as much toward attitude as technique, and include topics ranging from reading calming signals from your horse to using breath as your best communication tool. Blake’s writing uses clear descriptions, storytelling, and humor to inspire meaningful, positive communication. Less correction and more direction. Horses are honest; they answer us in kind. If we want a better response, a more fluid conversation and relationship with a horse, we have to be the ones to change first. The other word for that is leadership. By the author of Stable Relation, A Memoir of One Woman’s Spirited Journey Home, by Way of the Barn. “Excitement and delight surge through me every time I see Anna Blake's name as an author. Her writing is filled with deep understanding and heart connection, seasoned with a lively dash of humor. Reading her work is like giving myself a gift...one I can open again and again.” --Kim Walnes, winning USET Three Day Eventer, Riding Instructor/Trainer, and Life Coach.

    According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

    But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.

    She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening, and sometimes disturbing, account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented, and lightly regulated, world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.