For today’s health-, budget- and eco-conscious omnivores, Almost Meatless offers ingenious ideas for creating delicious, nutritionally balanced meals in which meat is an enhancement rather than the centerpiece. From all-American comfort food to global favorites, you’ll find more than 60 satisfying, easy-to-prepare main dish recipes that go light on the meat, including:
Almost Meatless also presents guidelines for buying poultry, meat, seafood and other animal products responsibly, to ensure the best quality, flavor and value. No matter what your reasons are for reducing your meat consumption, you’ll discover versatile cooking solutions that maximize flavor while minimizing your grocery bill.
Author: J. Manning, T.Mataraza Desmond
This book uncovers the biggest scientific fraud of our age. It tells the fascinating and frequently astounding story of how the massive enterprise to restructure the genetic core of the world’s food supply came into being, how it advanced by consistently violating the protocols of science, and how for more than three decades, hundreds of eminent biologists and esteemed institutions have systematically contorted the truth in order to conceal the unique risks of its products—and get them onto our dinner plates.
Altered Genes, Twisted Truth gives a graphic account of how this elaborate fraud was crafted and how it not only deceived the general public, but Bill Clinton, Bill Gates, Barack Obama and a host of other astute and influential individuals as well. The book also exposes how the U.S. Food and Drug Administration (FDA) was induced to become a key accomplice—and how it has broken the law and repeatedly lied in order to usher genetically engineered foods onto the market without the safety testing that’s required by federal statute. As a result, for 15 years America’s families have been regularly ingesting a group of novel products that the FDA’s own scientific staff had previously determined to be unduly hazardous to human health.
By the time this gripping story comes to a close, it will be clear that the degradation of science it documents has not only been unsavory but unprecedented—and that in no other instance have so many scientists so seriously subverted the standards they were trained to uphold, misled so many people, and imposed such magnitude of risk on both human health and the health of the environment.
Author: Steven Druker
Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly baked gingerbread? From peak-of-season fruit pies nestled in an irresistibly crunchy crust to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level.
Author: Alanna Taylor- Tobin
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.
Author: Kate Parham Kordsmeier
You don't need to trek into the forest to forage for edible plants. Ideal for first-time foragers, this book features 70 edible weeds, flowers, mushrooms and ornamental plants typically found in urban or suburban neighborhoods. You'll be amazed by how many of the plants you see each day are actually nutritious edibles! Full-color photographs make identification easy, and tips on where certain plants are likely to be found, how to avoid pollution and pesticides, and how to recognize the plants you should never harvest make foraging as safe and simple as stepping into your own backyard.
Author: Ellen Zachos
With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. Some information is straight out of Corriher's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.
There is simply no one like Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.
Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Corriher's “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.
For years, food editors and writers have kept CookWise, Corriher's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.
BakeWise does not have just a single source of knowledge; Corriher loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for 25 years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Corriher 's daughter-in-law's mother. Corriher also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
BakeWise is for everyone. Some will read it for the adventure of problem solving with Corriher. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit.
Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Corriher's popovers are huge.
Author: Shirley Corriher
Nothing beats the intoxicating smell of freshly baked bread. But what if you could create those beautiful artisan loaves in the most traditional way possible: with just your own two hands?
Baking by Hand shows you how to do just that. Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. They'll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, you'll learn the Four-Fold technique-the key to making the kind of bread at home that will simply be top tier in any setting.
In this book, the Kings feature their stand-out bakery recipes, including favorites such as their North Shore Sourdough, a perfectly crusted and open-crumbed ciabatta, and their earthy, healthy and wonderful multigrain loaf. And that's only half the story. The Kings also offer up techniques and recipes for their much-loved pastries like Concord Grape Pies and Rhubarb-Ginger Tarts, combining seasonality, locality and a passion for fresh ingredients. And they're all ready for you to make-without a mixer.
Author: Andy & Jackie King
Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.
Author: VALERIE BAER
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the bible of home preserving.
As nutrition and food quality has become more important, home canning and preserving have increased in popularity for the benefits they offer:
These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and, of course, jams, jellies, and fruit spreads, such as:
The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
About the authors: Judi Kingry and Lauren Devine have between them 20 years of experience in the preserving industry. They are both employed by Jarden Home Brands.
Author: JUDI KINGRY & LAUREN DEVINE
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.
Author: Steven Raichlen
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork and lamb. The text is clear and easy-to- follow.
Author: John J. Mettler, Jr., D.V.M.
A cult favorite among cheesemongers and cheese lovers alike, Bee’s Wrap® provides a breathable, sustainable way to store cheese and is a natural alternative to plastic wrap for food storage. Use the warmth of your hands to soften the wrap, create a seal, when cool the wrap holds its shape. Reusable. Wash in cool water. Made of beeswax, organic cotton, organic jojoba oil and tree resin. Package of 3 Cheese Wraps (10" x 11")
Format: Other/miscellaneous products