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There's something to be said for simpler times, when our way of life seemed more wholesome ... when our food was grown with fewer pesticides and growth hormones ... when we tended kitchen gardens, kept a flock of chickens and "put up" beans, pears and pickles. So it's easy to see why people across the nation are returning to their roots — and root cellars — and embracing a return to the basics.
With Traditional Kitchen Wisdom you, too, can enjoy the rewards of being more self-reliant by ...
Start your own family traditions with Traditional Kitchen Wisdom, and rediscover the pleasure of returning to a greener, healthier and more self-sufficient lifestyle.
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: Andrea Chesman
In 288 pages, Cooking Light Pick Fresh Cookbook will share the secrets to buying, growing and cooking your favorite fresh fruits, vegetables and herbs. Bursting with beautiful color photographs, this book is an invaluable resource for home cooks, novice gardeners and food lovers alike. Cooking Light Pick Fresh Cookbook includes:
Author: Editors of Cooking Light
Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches … even just a single pint.
Author: Kirsten & Christopher Shockey
In this new book, Ann Lovejoy exuberantly consolidates her gardening and cooking expertise into a year-round feast of fruits, vegetables and herbs, complete with color photographs. Her simple, uncluttered recipes emphasize bright flavors and a creativity centered on an abundance of fresh produce, from the familiar to the exotic.
Fresh from the Garden will appeal even to readers who don't have a vegetable garden or orchard in their backyard. Thanks to the ever-expanding farmers markets and popular community-supported agriculture programs in the Pacific Northwest, fresh, organic produce is always easy to come by.
Author: Ann Lovejoy
Inside this handy book, get descriptions of more than 100 herbs and spices from around the world. Discover useful tips on storing and using spices to create innovative combinations of flavors. This is the essential guidebook to using herbs and spices to add flavor and depth in your cooking. From basil to beebalm, from lavender to lemon verbena, learn all of the interesting aspects of your herbs, including their rich history; how to grow, harvest, and dry them; and even their unique medicinal uses.
Author: Lindsay Herman
For the tastiest home-cooked meals, you need amazing condiments. Homemade Condiments shows off classic and gourmet twists on your favorites, including:
Author: Jessica Harlan
Published in the year 2000, Making Plant Medicine has become a preferred herbal reference for learning to make standard herbal tinctures, teas, syrups, oils, salves, and poultices. The fourth edition includes 28 new herbs, including aloe vera, andrographis, Ashitaba, brahmi, Chameleon plant, hops, osha, and rhodiola. May your personalized copy soon be anointed with the happy splatter of homemade herbal remedies!
Author: Richo Cech
Are some plants aphrodisiacs, or is that just a myth? Garden expert and plant detective Helen Yoest takes us on a romp through history, lore and ethnobotany to find out how 50 of these plants got their "hot" reputation - and what modern science has to say about it. Discover which common garden plants and favorite edibles have that "something extra," and why. Plants With Benefits is filled with lush photography, growing tips, and recipes for preparing teas, potions and tasty treats for your pleasurable use.
Author: Helen Yoest
Nothing tastes better than herbs fresh from the garden. Discover how easy and rewarding it is to grow your own! Simple instructions, tempting recipes and beautiful full-color photographs by Saxon Holt will inspire you to grow, harvest, preserve and cook with 26 of the most popular kitchen herbs, including basil, chives, cilantro, dill, fennel, garlic, lavender, oregano, parsley, rosemary, sage and tarragon. A great gift for any herb lover.
Author: Charles W.G. Smith
With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest and store, and flavor charts that list the best herbs to partner with popular ingredients, The Cook's Herb Garden shows you how to grow your own supply of herbs whether on a window ledge, in pots, on the patio, or in a vegetable garden.
Author: Cox and Moine
The gorgeously photographed Culinary Herbal, by herb experts Susan Belsinger and Arthur O. Tucker, highlights 97 delicious varieties (such as black cumin, fenugreek, lemon balm and sassafras) that you’ll want to grow, whether you’re a gardener who loves to cook or a cook who loves to garden. Learn which herbs offer the most flavor, how to grow them at home and how to put them to use. Additional information includes step-by-step instructions for harvesting, preserving and storing, along with techniques for making pastes, syrups, vinegars and butters.
Author: S. BELSINGER & A. TUCKER
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients. The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.”
Author: PASCAL BAUDAR
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