- Products for Wiser Living
Why settle for preservative-packed frozen dinners, freeze-dried backpacking food and military ready-to-eat meals when a healthier and tastier option can easily be stored in the pantry? Meals in a Jar provides the step-by-step, detailed instructions needed to create all-natural breakfast, lunch and dinner options that you can keep on a shelf and enjoy at any time. Includes all-in-one meals, such as:
These scrumptious recipes allow even the most inexperienced chefs to serve gourmet dishes. Not only are these meals perfect for everyday events like camping trips, after-school study sessions and rushed evenings, but they can also be lifesavers in times of disasters like fires, blackouts or hurricanes. Perfect for the modern jarring and canning generation, this book proves that just because food is easy-to-store and long-lasting doesn't mean it can't be delicious and nutritious.
One-dish is a winning formula for today’s busy families. In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl salads and timeless soups. Serve up a nourishing meal tonight with little fuss and fewer dishes!
Soon to become a staple in your kitchen, 30-Minute One-Pot Meals provides practical and ingenious secrets to simple, fast, delicious, and minimal-mess recipes. Endless possibilities for breakfast, lunch, and dessert are all included as well. One pot and 30 minutes is all it takes, and, in this book, Joanna Cismaru shows you how.
This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.
With 100 recipes for the home cook from Atlanta's most celebrated eateries and more than 200 full-color photos featuring mouthwatering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for tourists and residents alike.
If you can boil water, you can make your own delectable jams and jellies. Ball Canning Back to Basics focuses on the building-block techniques for learning water-bath canning, as well as easy, classic recipes every canner should know.
Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry, plus get simple variation ideas for low-sugar and flavor change-ups.
Barbecue sauces, rubs, and marinades are every griller’s secret weapon: the flavor boosters that give grilled food its character, personality, depth, and soul.
Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his best-selling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.
There are more than 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.
This collection of blue ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-tos, and even advice for those interested in entering a food competition.
This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small Northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all-natural and organic flours, cereals, meal and mixes for pancakes, bread and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order or on the company's website.
This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials–less than the price of a fancy “baking stone.” Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.
Home bakers who can’t afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest “artisan” bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations.