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The Joy of Gluten-Free, Sugar-Free Baking offers amazing, easy-to-make recipes that revolutionize baking for wheat-sensitive, diabetic and low-carb/low-sugar cooks.
After more than two decades of research into gluten-free baking, best-selling author and legendary bread-maker Peter Reinhart and his baking partner Denene Wallace deliver more than 80 world-class recipes for delicious breads, pastries, cookies, cakes and more in this delightful book.
Carefully crafted for anyone who is gluten-sensitive, diabetic or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions-and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.
Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:
Author: P. Reinhart, D. Wallace
With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Hertzberg and François have completely revamped their first, most popular and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Hertzberg and François returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, 40 all-new gorgeous color photos, and 100 informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ frequently asked questions.
This revised edition also includes more than 30 brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Hertzberg and François’ innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
Author: Jeff Hertzberg, Zoe Francois
For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning.
Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint.
While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists and grassroots food activists who are collaborating with farmers, millers, bakers and other local producers.
Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in 100 years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities and the health of the environment.
Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
Author: Amy Halloran
Scientist and gardener Carol Deppe combines her passion for gardening with newly emerging scientific information from many fields — resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health and medicine. In the last half of The Resilient Gardener, Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash and eggs.
In this book you’ll learn how to:
The Resilient Gardener is both a conceptual and a hands-on gardening book, and is suitable for gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years.
Author: Carol Deppe
The Sugarmaker's Companion is the comprehensive guide that small-and large-scale syrup producers have been waiting for in their quest to create a profitable business model. Author Michael Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction.
Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, incorporates the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). His balanced view of the industry offers a realistic picture of how modern technology can be beneficial-economically and environmentally.
The first book of its kind, The Sugarmaker's Companion includes:
In addition, readers and sugarmakers will learn plenty of practical, how-to skills, such as:
Appealing to foresters, organic farmers with woodlands, homesteaders, preppers, permaculture enthusiasts, and, of course, sugarmakers, this book is applicable to a wide range of climates and regions, and is sure to change the conversation around syrup production and prove invaluable for both home-scale and commercial sugarmakers alike. This is a unique guide to making an integrated sugaring operation, interconnected to the whole-farm system, woodland and community.
Author: Michael Farrell
Theo Chocolate uses organic ingredients and is committed to fair trade practices, working closely with farmers around the world who grow the cocoa beans used in their chocolate. This book not only shares Theo’s story and their passion for doing the right thing, it also celebrates the decadent pleasure of enjoying excellent chocolate thanks to 75 recipes to make at home.
Author: D. Music, J. Whinney, L. Bloom
As American as apple pie? How about As American as freshly baked bread? Before we became reliant on mass-produced supermarket loaves, the United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread … not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America’s home-baking legacy.
Author: Adrienne Kane
Vegan Ice Cream offers decadent ice cream alternatives that don't rely on milk, cream or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavors.
Author: Jeff Rogers
Make every occasion-the annual bake sale, a birthday party, or even a simple Sunday supper-a celebration with this charming collection of more than 50 remastered classics.
Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.
Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers-whether total beginners or seasoned cooks-toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons.
A few of the dreamy cakes that await: a chocolaty Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.
Author: Julie Richardson
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Creative, flavorful meals made with fresh, natural ingredients can bring the strength and vitality of nature into your life. Packed with 901 pages of useful information, the Whole Foods E-book Projects Collection can teach you the secrets to cooking with edible flowers, cooking and preparing wild game and more.
For the first time, Mother Earth News is proud to offer the complete Whole Foods and Cooking E-book Project Collection on CD-ROM. This comprehensive collection includes 25 useful e-books with titles ranging from "Cooking with Honey" to "Perfect Grilled Meats". The Whole Foods and Cooking E-handbook Set on CD-ROM is packed with practical information, innovative ideas and creative projects to inspire nutritious and delicious dining.
E-handbooks Included in the Set:
Written by Mother Earth Living Food Editor and Mother Earth News Contributing Editor Tabitha Alterman, Whole Grain Baking Made Easy is an in-depth guide for bakers who want to maximize the nutritional value of their breads, pastries and desserts while experimenting with delicious new flavors of many different whole grains and other real food ingredients.
Try more than 75 recipes for whole-grain baked goods (all with full-color photography) featuring amaranth, barley, buckwheat, corn, durum, einkorn, emmer, oats, quinoa, rice, sorghum, spelt, rye, teff and different types of whole wheat. Alterman’s recipes are accessible yet thorough, with explanations of technique that will not only ensure success with her recipes, but will also make you a better cook.
Whole Grain Baking Made Easy also includes thorough instructions for grinding your own grains, from choosing a grain mill to making it easy to fit homemade flour making into your life. It’s not necessary to make homemade flour in order to enjoy the recipes in this book, but Alterman shows you how easy and worthwhile it can be to take the extra step toward self-sufficiency.
Whether you want to bake low-gluten goodies, maximize the nutrition in your desserts, become more self-reliant, learn how to find time to make your daily bread, master sourdough at last, or learn how to buy and use heirloom and heritage grains to replace white flour in everyday recipes, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.
Author: Tabitha Alterman
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."
The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
About the author:
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.
Author: Sandor Ellix Katz
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