- Products for Wiser Living
The Guardian’s "Best Books on Drink” Pick
Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell.
From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four?a grass, a weed, a fungus, and water?has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered.
Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.
This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The authors expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts (including natto polenta, Thai marinated tempeh, and chocolate miso babka).
Roll up your sleeves, warm up your oven, and find a new favorite bread with help from the recipes found in Bread Mother Earth News!
The timeless allure of fresh bread has been part of MOTHER EARTH NEWS magazine since 1970, when they published their first issue. In Bread, the editors have collected their very best recipes and techniques. You'll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough.
Take your cooking to the next level by learning how to use culinary herbs to boost the flavor quotient of your food. From basil-rich pesto to tarragon-infused sauces, we’ve got you covered in this simple beginner’s guide.
Novices eager to collect tasty wild mushrooms will find this unique guide invaluable. Unlike others, it focuses only on those mushrooms that are both safe to eat and delicious. Most important, this book presents the eight rules of mushroom gathering in a straightforward fashion — including "Never, never take a mushroom with gills," and "If a mushroom smells rotten, it is rotten." Among the many mushrooms covered are the cep; the red-cracked, larch, bay and birch boletes; hen of the woods, chanterelle, trumpet chanterelle, hedgehog fungus, common puffball, horn of plenty and cauliflower mushroom. Each is identified with several color photographs and identification checklist, and there's also information on mushroom season, handling, storage and cooking, complete with recipes.
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.
All the information and suggestions in Natural Antibiotics and Botanical Treatments will make it easier for you to achieve health and wellness in your life, both physically and emotionally.It begins with a section on natural antibiotics and how herbal remedies work to support our body's own defenses. More than 20 common disorders are listed from A-Z so that you can find just the right herb and dosage for your disorder. Arthritis, sinusitis, bladder infections, and tonsillitis can all be treated with natural antibiotics. Also featured are often-asked questions, source information, and additional recommended forms of therapy, making this a truly useful resource to have at your fingertips.
Naturally Sweet Food in Jars provides guidance for preserving for today’s health-conscious audience. The inventive spreads, dips, pickles and whole fruits in McClellan’s third preserving book use only unrefined sweeteners such as maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices … and less of them.
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.
Containing 200 plant-based recipes from 45 different cookbook authors, bloggers and recipe developers, this book has both raw and cooked recipes for meals from breakfast through dessert.
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.
Cast-iron cookware never goes out of style, and cannot be destroyed. ). Howie Southworth and Greg Matza, best friends and adventurous home cooks, share 100 recipes for cooking in a skillet.
This tempting collection of 365 recipes offers a one-pot meal for each day of the year. From January to December, you'll find fresh inspiration and a seasonal dish to satisfy any craving or suit any occasion.
From slow-cooked stews and quick stir-fries to paellas and pilafs, the spectacular array of dishes in this cookbook will serve you through the seasons: comforting casseroles; braised meats; creamy chowders, frittatas and risottos; hearty pot pies; cheesy gratins; baked pastas; and spicy gumbos, curries and tagines. No matter what you are in the mood for, you'll find an enticing meal that can be made or presented all in one vessel.
Endlessly versatile and easy to prepare, one-pot meals are the ideal solution to that age-old question: What’s for dinner? Whether it’s slow-cooked short ribs, a hearty casserole, or a healthy stir-fry bursting with seasonal vegetables, the collection of main course recipes found in this book will provide inspiration throughout the year.
Fresh spring vegetables, such as sugar snap peas, leeks and tender asparagus bring new life to baked pastas, creamy risottos and fluffy frittatas. In summer, the garden bounty stars in lighter fare such as braised meat dishes with diverse flavors, roasted and stir-fried seafood, stratas and enchiladas. In autumn, root vegetables take a leading role in pot roasts, gratins and rustic tarts, while classic comfort foods, such as meatloaf and baked ziti with sausage, are back-to-school favorites. Rich and savory dishes like meat pies, fall-off-the-bone lamb tagines, spicy curries, herbed cassoulets, and warming stews feed a crowd and keep winter’s chill away.
Williams-Sonoma One Pot of the Day ’s delicious, seasonal food includes many meatless and oven-to-table selections. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions and typical weather of the month. From January to December, you’ll find a variety of one-pot dishes to satisfy any craving and suit any meal, with accompanying notes offering ideas for variations, garnishes and other tips.
Full-color photographs enhance many of the recipes to help guide your cooking. You’ll be amazed at the wide range of dishes from which to choose. Just open this book, check the calendar and discover an exciting new one-pot dish to try.