In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna’s family and friends, readers will enjoy a diet that’s as delicious as it is healthy. Schwenk originally self-published a portion of this book through Balboa Press. It garnered solid sales and positive reviews.

      Rachel Mansfield’s vibrant debut cookbook proves that living a healthy lifestyle doesn’t mean adhering to restrictive diets or giving up all the foods you crave. Using better-for-you ingredients, such as grain-free flours, collagen peptides, and coconut sugar, you can indulge while still maintaining a balanced approach to eating.   Rachel’s recipes focus on creative, flavor-forward takes on favorite, comfort food dishes—think Almond Butter Pad Thai, Sweet Potato Nachos with Cashew Cheese, Homemade Pastry Tarts with Berry Chia Jam, and Epic Quinoa Burrito Bowls. Though Rachel personally doesn’t prescribe to a single diet or label, many recipes are Paleo-friendly, dairy-free, and gluten-free, and none include any refined sugar. This highly approachable book is organized to reflect the rhythms of real life: grab-and-go breakfasts, meat and vegetables perfect to mix and match for meal prep, easy solo dinners, potluck-friendly spreads, shareable snacks, and, of course, sweets—lots of ’em because as Rachel says, “You can have your gluten-free cake and eat it too!”   Perfect for those who are new to cooking or learning how to incorporate healthy ingredients into their everyday lives, Just the Good Stuff includes an entire chapter on food prep (both a money and time saver!), lots of confidence-building tips, and inspirational advice.Advance praise for Just the Good Stuff“In Just the Good Stuff, Rachel creates recipes that are gluten-free, dairy-free, and deliciously vibrant. Her Crunchy Tahini Chocolate Grain-Free Granola and Paleo Everything Bagel Bread are just two of the many recipes you’ll crave over and over again. Plus, having a guide to prepping food for the week, this book has you covered for all aspects of eating.”—Frank Lipman, MD, bestselling author of The New Health Rules and How to Be Well  “Rachel’s recipes are modern, approachable, and simple enough that anyone can make them! Just the Good Stuff is a new staple on my bookshelf!”—Gina Homolka, New York Times bestselling cookbook author and founder of Skinnytaste

    Why Not Grow Your Own?If you’ve ever considered raising your own tea, this comprehensive guide is the place to start. Growing Your Own Tea Garden is packed with inspiration and practical instructions for cultivating and enjoying delicious teas. Author Jodi Helmer helps you plan and plant a productive backyard tea garden, with sample garden designs and cultivation advice. She shows you how to choose the right crops for your soil and climate, starting with the tea plant (Camellia sinensis) and going on through a comprehensive survey of tisanes, or herbal teas. Discover how to grow the full range of herbal infusions that make wonderful teas, from flowering chamomile and lavender to chicory roots, rose hips, lemon verbena, peppermint, aromatic bergamot and more. Jodi shows you how to harvest, dry and store your tea to enjoy all year long, along with brewing tips and creative recipes. Inside Growing Your Own Tea Garden· Everything you need to know to create a healthy, bountiful tea garden and enjoy high quality tea· How to grow dozens of crops that make marvelous teas, herbal infusions and decoctions· Sample tea garden designs, including instructions for growing tea in container gardens and raised beds· Understanding the differences between black tea, green tea, white tea and herbal tea· How to dry and store your leaves for consumption on cool autumn days· Let it steep: how to brew the perfect cup of tea

    Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many othersSuccess stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our futureA helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.

    No more staring helplessly at rising grocery bills or, too harried for time, shelling out twenty-five bucks for mediocre take-out. The work of two brilliant problem-solvers, Cheap. Fast. Good! cuts through both the budget dilemma and the time dilemma with 275 recipes for great, family-pleasing dishes, most of which take under 25 minutes to prepare and average out to cost less--and usually far less--than $2 a serving. Home Ec simplified Saving money in the kitchen is as simple as one four-letter word: Cook. But cooking to save means cooking food you and your family are going to love--and cooking (and shopping) smart. In dozens of time-and-money-saving tips, techniques, strategies, and solutions, the authors show how to make the right choices again and again. They'll never know you're thrifty Pan-Fried Pork Chops with Pepper Medley Stuffed Peppers with Kielbasa Rice Zesty Chicken Saute Bayou Stew Catfish with Pecan Crust Cinco de Mayo Skillet Quickie Cacciatore Perfect Spinach Pesto Pizza Moroccan Meatballs Over Couscous Salmon Pasta with Tomatoes and Dill ...Even when it's time to s-t-r-e-t-c-h Onion Chopped Steak with Easy Gravy Oven-Baked BBQ Chicken Thighs Fall Sausage and Cabbage Saute Ultra-Easy Veggie Quesadillas Pasta e Fagioli My Beef and Barley Soup Ziti Mexi-Cali

    Mother of three, Jessica Seinfeld wages a personal war against sugars, packaged foods, and other nutritional saboteurs, offering appetising alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them.

    Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee.  Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners. Fresh, approachable, and classic, Dinner in an Instant is Melissa Clark's most practical book yet.

    This comprehensive guide, written in charming prose from the perspective of an organic farmer, will appeal to readers who are interested in raising chickens, or simply want the best knowledge about how to cook them. With this in mind, farmer and animal expert Jennifer Megyesi discusses all the basic details of raising the birds—general biology, health, food, choosing breeds, and so on—and she cuts through the smoke to identify what terms like "organic," "free-range," and so on really mean for poultry farmers and consumers.No chicken book would be complete without information on how to show chickens for prizes, and this is no different, but The Joy of Keeping Chickens also stresses the importance of self-sustainability and organic living, and the satisfaction of keeping heirloom breeds. Readers will appreciate the comprehensive nature of this readable, informative guide, and Megyesi's enthusiasm about keeping chickens. Coupled with Geoff Hansen's gorgeous full-color photographs, this text makes for an instant classic in the category.

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    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.

    Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow.The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits—and vegetables—of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries.And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops—yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs.Eating doesn’t get any more local than your own backyard.

    Featuring over 80 self-contained projects, from growing your own food organically, cooking home-grown produce, keeping selected livestock, and leading a more sustainable lifestyle, this down-to-earth, yet practical guide is the perfect start for someone looking to go “green.” Features more than 80 self-contained projects Offers urban, suburban, and rural projects Concerned by the poor quality of food on offer, Sheherazade Goldsmith started up an organic delicatessen that soon began to specialize in home-cooked food for babies and young children.

    There's nothing quite like sitting down to a good book on a lovely afternoon with a steaming cup of tea beside you, as you fall down the rabbit hole into the imaginative worlds of Alice in Wonderland, The Hobbit, and Sherlock Holmes . . .Fire up your literary fancies and nibble your way through delicate sweets and savories with A Literary Afternoon Tea, which brings food from classic books to life with a teatime twist. Featuring fifty-five perfectly portioned recipes for an afternoon getaway, including custom homemade tea blends and beverages, you will have everything you need to plan an elaborate tea party. Cook up and enjoy:Turkish Delight while sipping on the White Witch's Hot Chocolate from The Chronicles of NarniaDrink Me Tea with the Queen of Hearts's Painted Rose Cupcakes from Alice in WonderlandEeyore's "Hipy Bthuthday" Cake with Hundred Acre Hot Chocolate from Winnie the PoohHannah's Sweet Potato Bacon Pastries and Jo's Gingerbread from Little WomenTom Sawyer's Whitewashed Jelly Doughnuts from Tom SawyerAnd more! Accompanied with photographs and book quotes, these recipes, inspired by the great works of literature, will complement any good book for teatime reading and eating.

    They're planting tomatoes in raised beds, runner beans in small plots, and strawberries in containers. But there is one place that has, until now, been woefully neglected—the front yard. And there's good reason. The typical veggie garden, with its raised beds and plots, is not the most attractive type of garden, and favorite edible plants like tomatoes and cucumbers have a tendency to look a scraggily, even in their prime. But The Edible Front Yard isn't about the typical veggie garden, and author Ivette Soler is passionate about putting edibles up front and creating edible gardens with curb appeal. Soler offers step-by-step instructions for converting all or part of a lawn into an edible paradise; specific guidelines for selecting and planting the most attractive edible plants; and design advice and plans for the best placement and for combining edibles with ornamentals in pleasing ways. Inspiring and accessible, The Edible Front Yard is a one-stop resource for a front-and-center edible garden that is both beautiful and bountiful year-round.