- Products for Wiser Living
With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of the basics, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.
Author: Andrea Chesman
Affordably stockpile a lifesaving supply of nutritious, delicious, shelf-stable foods. This practical and approachable guide reveals how to amass an emergency food supply filled with your own natural dishes. As a disaster drags on for days, weeks, months, or even years, food scarcity and starvation will fuel people’s desperation. Even preppers will need more than dried beans and rice to survive. With The Prepper’s Canning Guide, learn techniques to take your food storage to the next level.From food safety guidelines to grid failure canning tips, this book will guarantee your family stays safe, secure, and well-fed.
Author: DAISY LUTHER
This guide contains 101 easy things you can do to ready your home for a disaster. The simple yet smart projects ensure that any household is prepared for that inevitable day when disaster strikes. From California earthquakes and Rocky Mountain wildfires to Midwest floods and Atlantic hurricanes, millions of people face life-threatening emergencies each year. This handy and helpful book shows readers how easy it is to prepare their home and family for any disaster. By breaking down the many facets of prepping into straightforward steps, this book transforms a seemingly daunting task into easy-to-do, manageable projects. Author Bernie Carr’s unique “survivalist lite” approach requires readers to dedicate little time, money, or space, but provides a big payoff: being fully prepared and self-sufficient.
Author: BERNIE CARRR
The Solar Food Dryer describes how to use solar energy to preserve your summer's harvest. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits and herbs with free sunshine and enjoy their goodness all year long! Solar food dryers perform amazingly well under a wide range of conditions, working effectively in almost any climate where you can grow fruits and vegetables. As a bonus, solar food drying is a great way to learn about solar energy and experience the incredible power of the sun — as well as being a great deal of fun! The Solar Food Dryer includes everything you need to get started:
Author: Eben Fodor
The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.
Author: Gangloff, Gangloff, Ferguson
The homesteading movement is continuing to grow, as more people are stepping up to have a hand in where their food comes from. Whether you want to dabble or immerse yourself completely in the do-it-yourself, back-to-basics lifestyle, Welcome to the Farm is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard. Shaye Elliott takes readers on a journey that teaches them how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. From her experience running The Elliott Homestead, Shaye provides all the how-to wisdom you need to know about:
Welcome to the Farm is aimed to serve homesteaders and urban-farmers alike, guiding them through the beginning stages of small-area farming and utilizing whatever amount of space they have available for optimal and delicious food production.
Author: Shaye Ellliot
For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms and tomatoes, or autumn apples, pears and cauliflower, this book will be your saving grace.
Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie, and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmalade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmalade, Shrimp with Three-Citrus Marmalade and Lime, and Crepes with Three-Citrus Marmalade, and so on.
Author Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.
With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Eugenia Bone
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
Since its publication in 2003, and aided by Sandor Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. This updated and revised edition, now with full-color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes and updates and refines original recipes, reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike.
Author: Sandor Ellix Katz