• CAPPERS FARMER HOLIDAY SPECIAL ISSUE

    Bring back the holidays with the new CAPPER's Farmer Holiday Special. Experience the nostalgia of homemade gifts, classic recipes, and more traditions from Christmases past on the farm. From roasting a turkey 1860s style to creating homemade gift jars, from satisfying the seasonal sweet tooth to savoring the songs of Christmas, this special edition offers up a buffet of knowledge.

    In the more than 20 articles, you'll find delicious recipes, beautiful pictures and memorable holiday stories from CAPPER's readers just like you. Read "Party Like the Pilgrims" and learn classic and contemporary recipes to fix for your Thanksgiving feast. Bake scrumptious treats from everyone's favorite squash in "The Great Pumpkin." Learn how festive firs have long participated in the traditional American Christmas celebration in "O Christmas Tree!" "Make Your Own Soap" teaches you how to make beautiful homemade bars of soap to give for holiday gifts.

    More articles include:

    • Heart of the Home: Far From Home for the Holidays - Readers recall holidays spent in unfamiliar surroundings.
    • The Sweetest Thing - Upgrade your standby cookie recipes to showstopping holiday gifts.
    • Homemade Holiday Greetings and Gifts - Make simple and functional gifts, as well as homemade greeting cards and gift boxes, bags and tags for loved ones.
    • Make the Most of Playing Host - Everything you need to host a simple, elegant and stress-free gathering.
    • The Happiest Homemade Christmas - A penny-pinching year teaches a young girl that joy and happiness don't come from material possessions.
    • Sing the Songs of Christmas - Carols evolved as a way to communicate Christmas thought.
    Item: 6378

    Author: Editors of CAPPER'S

    Format: Paperback

  • CAST IRON PALEO

    Your healthy Paleo lifestyle is about to get easier and so much more delicious thanks to one pan and one book, Cast Iron Paleo. On the stovetop or in the oven, your cast-iron skillet brings out the flavors of pastured meats, fresh vegetables, healthy fats, and the savory spices you’ll find in these recipes.

    Item: 8137

    Author: Pamela Ellgen

    Format: Paperback

  • CAST-IRON COOKING

    Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

    Item: 7994

    Author: Rachael Narins

    Format: Paperback

  • CELESTE'S GARDEN DELIGHTS

    You've heard it: You are what you eat. The evidence is mounting that what you put into your mouth matters. What better way is there to know exactly what you are eating than to grow some of your own food or get to know your farmer? Celeste has decades of experience providing good, nutritious food for her family. Celeste's Garden Delights will show you how to grow, can, ferment, freeze, dry and root cellar fresh produce. If you can't do it all, just do what you can. Start small. Even if you live in an apartment, you can grow a tomato plant or two in pots on the balcony or patio. Or, you can take a few hours in the summer to buy and prepare berries or corn for your freezer. If you have a lawn and would like to make part of it into a garden, the section on No-Till Gardening will tell you how. Thinking about keeping chickens? Read the section on Backyard Chickens to see if it's something you truly want to do. Food is usually less expensive when it is in season. Get together with some friends to take advantage of bulk buying. Farmers generally give you good discounts if you buy large quantities or "seconds" (food with a few bruises). You can do it! There's no better feeling than having an actual relationship with your food. Homegrown and homemade (or locally grown and made) are truly the best.

    Item: 8334

    Author: Celeste Longacre

    Format: Paperback

  • CHEDDAR

    One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.

    Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.

    More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.

    Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.

    Item: 7744

    Author: Gordon Edgar

    Format: Hardcover

  • CHEESE & DAIRY MADE AT HOME

    BackHome Magazine praised the Made at Home series for its "uncomplicated and easy-to-understand format that is designed to encourage rather than intimidate the reader." Continuing that format, Cheese and Dairy shows how shoppers can avoid the dairy cooler and make their own creamy products.

    The book contains six sections, beginning with guidance on how to set up a dairy in a home kitchen for cooking, airing, drying and aging, the equipment needed, and using starter cultures.

    Two sections, Milk and Cream, cover the types of milk (cow, sheep, goat, buffalo), cooking, souring and storage. Simple instructions show how to make sour cream, crème fraîche and more, and recipes include Portuguese Custard Tarts, Spinach Soup and Strawberry Milkshake.

    Butter provides instruction on making salted and unsalted butters, clarified butter, ghee, buttermilk, and butter sauces, as well as how to cook with butter. Recipes include Granny's Buttermilk Pancakes and Lemon Sole with Beurre Noisette.

    Yogurt demonstrates how easy it is to make the incredibly popular and healthy treat at home, such as Basic Yogurt, Greek-style and Kefir, with tasty recipes that include Gourmet and Frozen Yogurts.

    Cheese includes essential methods for Cottage Cheese, Whey Cheese, Ricotta Cheese, Mascarpone, Goat Cheese, Feta, Halloumi, Mozzarella, Semisoft Cheeses, Hard Cheeses, Waxed Cheeses, and Blue Cheese, as well as Serving, Tasting and Wine Pairing.

    Presented in a simple format with clear pictures and nontechnical instructions, the Made at Home series is the ideal starting point for anyone looking to take control of their food in terms of both quality and taste.

    Item: 6854

    Author: Dick & James Strawbridge

    Format: Paperback

  • CIDERHOUSE COOKBOOK

    Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves.

    Item: 9051

    Author: Jonathan Carr and Nicole Blum

    Format: Paperback

  • CLEAN SOUPS

    From bestselling author Rebecca Katz comes this collection of 60 recipes for pure, cleansing soups intended to renew and restore. Soup has a unique ability to nourish and heal the body. In Clean Soups, author Rebecca Katz shows you how to use wholesome stocks and soups to naturally detox and stay energized year-round. She also explains the building blocks for creating deliciously balanced soups, such as Moroccan carrot soup, kale soup with coconut and lime, and simplest chicken pho. With foundational broths, blended soups, and traditional healing soups, as well as a two-day cleanse, Clean Soups shows how one simple bowl can make a huge difference in how you feel.

    Item: 8575

    Author: REBECCA KATZ

    Format: Hardcover

  • COMFORT FOOD COOKBOOK

    Home cooks from all over the United States have contributed their best recipes to this collection—cooks who grew up on the farm, eating waffles after chopping firewood and picking the peaches that filled that evening’s pie, and cooks with vivid memories of Mom’s chicken and dumplings and Dad’s bachelor casserole. Open up the Comfort Food Cookbook and discover how easy it is to make delicious comfort food with a few wholesome ingredients.

    Item: 7289

    Author: Edited by K. Will & GRIT

    Format: Paperback

  • COMFORT FOOD COOKBOOK

    Bring tasty, old-fashioned comfort food to your table at every meal with the updated Comfort Food Cookbook, a collection of 230 recipes from the archives of long-running country lifestyle magazine Grit.

    Item: 9093

    Author: Karen K. Will

    Format: Paperback

  • COMPLETE CHILE PEPPER BOOK

    Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation.

    Item: 5408

    Author: Dave DeWitt & Paul W. Bosland

    Format: Hardcover

  • COOKING WILD: MORE THAN 150 RECIPES FOR EATING CLOSE TO NATURE

    This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.

    Item: 7931

    Author: Chef John Ash

    Format: Hardcover

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