- Products for Wiser Living
This book offers the most effective natural remedies that can be used to treat common ailments, without the risk of unpleasant or potentially harmful side effects that pharmaceuticals can cause.
With simple organization and clear, concise instruction, Herbal Medicine, Natural Remedieshas you covered no matter what ails you. Kennedy offers relief for ailments a wide range of ailments, including: allergies, bee stings, bronchitis, canker sores, chapped lips, constipation, dandruff, diaper rash, eczema, fever, hair loss, headache, indigestion, menopause, mental wellness issues, poison ivy, psoriasis, rheumatoid arthritis, sore throat, tendinitis, weight loss, and more.
Author: Anne Kennedy
Home Made and Home Made Winter blew readers away with their stunning packages, delicious recipes, beautiful photos, step-by-step instructions, and hand-drawn artwork throughout. Now, in Home Made Summer, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her frequent sojourns in France, van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for breakfast, brunch and lunch; snacks; beverages; appetizers; main courses; and dessert.
Author: Yvette Van Boven
Home Made blew readers away with its stunning package, delicious recipes, beautiful photos, step-by-step instruction, and Yvette van Boven's own hand-drawn artwork throughout the book. Van Boven's passion for great food and good humor could be felt on every page in the book. Now, in the follow-up Home Made Winter, van Boven's heartfelt work is presented again, this time with recipes intended for the winter season. Inspired by her childhood in Ireland and her frequent sojourns in France, she has created a collection of recipes that will warm your heart. Chapters include Breakfast, Brunch & Lunch; Pies and Sweet Things for Tea Time; Beverages; To Start; and Dessert. She focuses on simple recipes for classic dishes such as apple cider, barbecue pulled pork, ricotta cheesecake, and more. Step-by-step, she explains how to make butter, beef sausage and Irish cream liqueur. She also features her favorite winter holiday recipes. This book is sure to become the next must-have for home cooks.
Author: Yvette Van Boven
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Author: MARY REILLY
Food recalls, dubious health claims, scary and shocking ingredients in health and beauty products. Our increasingly industrialized supply system is becoming more difficult to navigate, more frightening, and more frustrating, leaving us feeling stuck choosing in many cases between the lesser of several evils.
Author Deborah Niemann offers healthier, more empowering choices, by showing us how to reclaim links in our food and purchasing chains, to make choices that are healthier for our families, ourselves, and our planet. In this fully updated and revised edition of Homegrown and Handmade, Deborah shows how making things from scratch and growing some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint, and create a more authentic life.
Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, it’s packed with answers and solutions to help you rediscover traditional skills, take control of your food from seed to plate, and much more. This comprehensive guide to food and fiber from scratch proves that attitude and knowledge is more important than acreage. Written from the perspective of a successful, self-taught modern homesteader, this well-illustrated, practical, and accessible manual will appeal to anyone who dreams of a more empowered life.
Deborah Niemann presents and teaches extensively on topics ranging from soapmaking to livestock care. She and her family raise livestock for meat, eggs and dairy products, while an organic garden and orchard provide fruit and vegetables. Deborah is also the author of Raising Goats Naturally.
Author: DEBORAH NIEMANN
Author Jennifer Perillo shares her love for her farmers' markets and local purveyors while dishing out a hearty dose of practical culinary know-how for the working parent-or any busy cook. A seasoned recipe developer and personal chef, Perillo has crafted shortcuts (like two homemade all-purpose baking mixes, used as a base for baked goods such as breads, muffins and cupcakes) to make good eating just a little easier.
Author: Jennifer Perillo
A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all types—translating the modern science of cooking into immediately useful information. Taking home cooks from market to table–and teaching them the best way to select, prepare and present an amazing array of food–Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well.
Author: Harold McGee
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies-all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met the bakers' high standards. The final result is more than 400 delicious, inviting and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking - the next generation whole grain cookbook.
Author: PJ Hamel, Reid, and Miller
Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.
Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook, which features 150 recipes. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, Rhubarb Dumplings, or a Perfect Pastry pie crust for a delicious Butterscotch Peach Pie.
You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.
Author: Editors of GRIT Magazine
Mason Jar Lunches features 50 pretty, portable packed lunches, including delicious soups, salads, and pastas. Packing your lunch is one of the best ways to eat healthy and save money. But preparing and packing a lunch isn’t always easy. Mason jars are the perfect solution: They’re durable, adorable, and keep your food sealed and fresh. Packed with full-color photos of each recipe, this book is as gorgeous as the layered lunches themselves. Mason Jar Lunches goes beyond the popular mason jar salad recipes to include a variety of hot and cold meals.
Author: JESSICA HARLAN
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers and producers of artisanal goods from Nebraska, Iowa, South Dakota and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport you to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
The Great Plains are often maligned as "flyover" country, or perhaps only known as bulk producers of corn, soybeans, beef and pork. But spend any time in these heartland cities or farms and you'll quickly discover a burgeoning "good food" movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephant's eye, but New Prairie Kitchen introduces readers to the phenomenal talent emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Author: Summer Miller
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Author: Harold McGee