Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips


Willi Galloway - 2012
    Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.

Joy of Gardening


Dick Raymond - 1983
    Stressing the utility of raised beds and wide rows, gardening expert Dick Raymond shares his time-tested techniques for preparing the soil, starting plants, and controlling weeds. With helpful photographs, clear charts, and profiles of reliable garden vegetables, Joy of Gardening will inspire you to grow your best crop ever.

Low Slow: Master the Art of Barbecue in 5 Easy Lessons


Gary Wiviott - 2009
    Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:What gear you do and, more importantly, don't needExactly how to start and maintain a proper fire (without lighter fluid)All about marinades, brines, and rubsTo use your senses and trust your instincts (instead of thermometers)How to make delicious, delicious barbecue The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level.

Meat Smoking And Smokehouse Design


Stanley Marianski - 2006
    Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.

The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet


Nina Teicholz - 2014
    She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

The South Beach Diet Super Quick Cookbook: 175 Delicious Recipes Ready in 30 Minutes or Less


Arthur Agatston - 2010
    Now fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet. From meal planning and shopping to prepping, cooking, and serving, you'll save hours of time with this speedy cookbook that makes leading the South Beach Diet lifestyle easier and more convenient than ever. With 200 family-pleasing recipes and 60 taste-tempting color photographs, you'll be able to serve up a fast, delicious, diet-conscious meal every night of the week.The South Beach Diet Super Quick Cookbook includes:* Grab-and-Go recipes for healthy eating on the go* Cook Once, Eat Twice dishes that maximize your time in the kitchen* Recipes for Two that minimize waste and leftovers* Nearly instant recipes that are ready in 15 minutes or less* Tips for Super-Quick, Budget-Conscious Shopping* Ideas for getting the most out of your pantry and freezer

How to Forage for Mushrooms without Dying: An Absolute Beginner's Guide to Identifying 29 Wild, Edible Mushrooms


Frank Hyman - 2021
    But for beginner foragers who just want to answer the question “Can it eat it?”, most of the books on the subject are dry, dense, and written by mycologists for other mycologists. Frank Hyman to the rescue! How to Forage for Mushrooms without Dying is the book for anyone who walks in the woods and would like to learn how to identify just the 21 edible mushrooms they’re likely to come across. In it, Hyman offers his expert mushroom foraging advice, distilling down the most important information for the reader in colorful, folksy language that’s easy to remember when in the field. Want an easy way to determine if a mushroom is a delicious morel or a toxic false morel? Slice it in half – “if it’s hollow, you can swallow,” Hyman says. With Frank Hyman’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which mushrooms they can safely eat and which ones they should definitely avoid.

Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking


Jason Logsdon - 2014
    Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.What You Get In This Book:•The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.•A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.•More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:•Beef, Lamb, and Other Red Meat•Pork•Sausage and Ground Meats•Chicken, Turkey, Duck, and Poultry•Eggs•Fish and Shellfish•Fruits and Vegetables•Infusions of Alcohol, Oil, and Vinegar•Sweet and Sours such as yogurt, creme brulee, and dulce de leche•An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.•A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.•More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

Cass Turnbull's Guide to Pruning: What, When, Where & How to Prune for a More Beautiful Garden


Cass Turnbull - 2004
    This second edition of her definitive illustrated guide adds 40 percent new material, with more coverage of different kinds of trees, shrubs, and ground covers and how to prune them for health and aesthetics. The book is organized around the most common types of plants found in Northwest gardens: evergreen and deciduous shrubs; bamboos and tea roses; rhododendrons, camellia and other tree-like shrubs; hedge plants like boxwood and heather; clematis, wisteria and all those vines; and detailed information on trees by species from dogwoods to weeping cherries. In her trademark witty style, Turnbull also addresses tools, landscape renovation, and design errors. Included too are her amusing Ten Commandments for gardeners, which feature such treasures as "Thou shalt not weed-whip the trunk of thy tree, nor bash it with thine mower, nor leave anything tied on thy tree or the branches of thy tree, as is done in the land of the philistines."

The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking


Dave DeWitt - 2009
    Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.

Charcuterie: The Craft of Salting, Smoking, and Curing


Michael Ruhlman - 2005
    Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.

Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms


Greg Marley - 2010
    Are fungi food or medicine, beneficial decomposers or deadly toadstools ready to kill anyone foolhardy enough to eat them? In fact, there is truth in all these statements. In Chanterelle Dreams, Amanita Nightmares, author Greg Marley reveals some of the wonders and mysteries of mushrooms, and our conflicting human reactions to them.With tales from around the world, Marley, a seasoned mushroom expert, explains that some cultures are mycophilic (mushroom-loving), like those of Russia and Eastern Europe, while others are intensely mycophobic (mushroom-fearing), including, the US. He shares stories from China, Japan, and Korea-where mushrooms are interwoven into the fabric of daily life as food, medicine, fable, and folklore-and from Slavic countries where whole families leave villages and cities during rainy periods of the late summer and fall and traipse into the forests for mushroom-collecting excursions.From the famous Amanita phalloides (aka the Death Cap), reputed killer of Emperor Claudius in the first century AD, to the beloved chanterelle (cantharellus cibarius) known by at least eighty-nine different common names in almost twenty-five languages, Chanterelle Dreams, Amanita Nightmares explores the ways that mushrooms have shaped societies all over the globe.This fascinating and fresh look at mushrooms-their natural history, their uses and abuses, their pleasures and dangers-is a splendid introduction to both fungi themselves and to our human fascination with them. From useful descriptions of the most foolproof edible species to revealing stories about hallucinogenic or poisonous, yet often beautiful, fungi, Marley's long and passionate experience will inform and inspire readers with the stories of these dark and mysterious denizens of our forest floor.

Root Cellaring: Natural Cold Storage of Fruits Vegetables


Mike Bubel - 1979
    Stretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning! This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables.

The Zen of Fish: The Story of Sushi, from Samurai to Supermarket


Trevor Corson - 2006
    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

Zero Belly Cookbook: 150+ Delicious Recipes to Flatten Your Belly, Turn Off Your Fat Genes, and Help Keep You Lean for Life!


David Zinczenko - 2015
      SEE THE DELICIOUS DIFFERENCE IN JUST FOURTEEN DAYS! Strip away up to 16 pounds in two weeks with the weight-loss power of gourmet superfoods.   Ever since the arrival of David Zinczenko’s bestselling Zero Belly Diet—with its proven formula to rev up metabolism, melt away fat, and turn off the genes that cause weight gain—fans have been clamoring for more scrumptious, waist-slimming recipes to add to their weekly menus. Zinczenko answers the call in Zero Belly Cookbook—a collection of more than 150 quick, simple, restaurant-quality meals that will improve how you eat, feel, and live.   • Metabolism-boosting breakfasts: Set your metabolism racing with the all-day fat-burning protein power of Spinach and Onion Strata and the superfood-packed Apple Pie Muffins. • Flat-belly lunches: Quell hunger with low-calorie, belly-flattening takes on such indulgent favorites as Turkey Meatball Heroes with Onion and Peppers. • Fat-melting dinners: Celebrate easy, automatic weight loss in gourmet style with Green Tea Poached Salmon with Bok Choy or Steak Frites with Arugula Chimichurri and Asparagus. • Slimming snacks: Nibble your way slim with Spicy Popcorn, Fresh Figs and Ricotta, and Avocado with Crab Salad. • Healthy, decadent desserts: Cap off a day of perfect eating with Raspberry Poached Pears, Black Forest Cookies, or Watermelon Wedges with Whipped Cream, Walnuts, and Mint.   Including tasty dishes from such celebrated chefs as Jason Lawless, Susan Feniger, Chris Jaeckle, and Anita Lo, these tantalizing, easy-to-prepare recipes are specifically designed to target the fat that matters most to your health: belly fat. Regardless of your health history, your lifestyle, or even your genes, Zero Belly Cookbook will give you the power to flatten your belly, heal your body, soothe your soul, and live better than ever.From the Hardcover edition.