- Products for Wiser Living
Brassicas showcases 80 recipes for the most popular of the world's healthiest vegetables-kale, cauliflower, broccoli, Brussels sprouts, cabbage, leafy greens and more-tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian and vegan.
For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have Brussels sprouts on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, brassicas reveal an inherent sweetness. In a fresh salad or sauté, they add a delightful peppery punch. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption.
Author: Laura B. Russell
Imagine making your own ciabatta, sourdough, English muffins, challah, naan, rye bread, brioche, and more! Even complete beginners can successfully bake their own bread with this in-depth course in core bread-making techniques. From buying flour to slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves of every bread style, including straight doughs, sourdoughs, yeasted flatbreads, and more.
About the author
Lauren Chattman is a cookbook author and former professional pastry chef who has written 10 books, including The Baking Answer Book. She has collaborated with former White House Pastry Chef Roland Mesnier on Dessert University and with Daniel Leader on Local Breads, which won an IACP award. She has appeared on local and national television, including The Today Show, and has sold more than 50,000 books on the home shopping channel QVC. She lives with her husband and two daughters in Sag Harbor, N.Y.
Author: Lauren Chattman
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
Author: Emily Buehler
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.
Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter or sour is deeply personal, combining our individual biological characteristics, personal preferences and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only 30 species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.
Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations, collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
Author: Simran Sethi
All gardeners and farmers should be plant breeders, says author Carol Deppe. Developing new vegetable varieties doesn't require a specialized education, a lot of land, or even a lot of time. It can be done on any scale. It's enjoyable. It's deeply rewarding. You can get useful new varieties much faster than you might suppose. And you can eat your mistakes.
Authoritative and easy-to-understand, Breed Your Own Vegetable Varieties: The Gardener's and Farmer's Guide to Plant Breeding and Seed Saving is the only guide to plant breeding and seed saving for the serious home gardener and the small-scale farmer or commercial grower.
In this one-size-fits-all world of multinational seed companies, plant patents, and biotech monopolies, more and more gardeners and farmers are recognizing that they need to "take back their seeds." They need to save more of their own seed, grow and maintain the best traditional and regional varieties, and develop more of their own unique new varieties. Breed Your Own Vegetable Varieties: The Gardener's and Farmer's Guide to Plant Breeding and Seed Saving shows the way, and offers an exciting introduction to a whole new gardening adventure.
Author: Carol Deppe
This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Author: JEREME ZIMMERMAN
Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.
Author: Lee W. Janson
Nothing enlivens a room like a touch of nature. Taking the terrarium trend to the next level, this stunning guide will inspire crafters, garden lovers, and décor fans to turn flowers, leaves and branches into striking, organic décor. Acclaimed designer and stylist Shane Powers presents 20 simple yet arresting projects for bringing natural tranquility to any space. Suited for garden enthusiasts and black thumbs alike, the projects use a range of live and dried plant materials to create colorful dried floral garlands, eye-catching willow wreaths, intriguing water gardens, and timeless succulent landscapes. With step-by-step instructions, styling and container ideas, helpful resources, and gorgeous photography, Bring the Outdoors In offers countless ways to welcome the natural world into any space.
Author: Shane Powers
Major James Brionne had done his job by bringing Dave Allard to justice. It was the courts that decided Allard be put to death for his many crimes, but just before the hanging, Allard swore his brothers would take vengeance on Brionne.
Four years later the Allard boys retumed to settle the score. They murdered Brionne's wife, destroyed his home, and left him with nothing but the charred ruins of his past to haunt him. Only Brionne's son escaped. Seeking peace and a new life, Brionne and his son headed west. But the Allards hadn't finished with him. He knew they'd come after him and this time he'd be ready.
Author: LOUIS LAMOUR
Able to comfort, nourish, and heal, broths and stocks have always had a central place in kitchens around the world. Included are more than a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals,People are catching on to this centuries-old appreciation of bone- and vegetable-based broths, and McGruther shows how these can be made quickly and cost-effectively at home.
Author: Jennifer McGruther
This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age, and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and making sausage.
Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.
Author: Hank Shaw
Bug-Bouncer formulas safely repels over more than 100 types of insects. They have been field-tested in all types of climates: beaches, in jungles, deserts, mountains, rain forests, and our own backyards. All blends are very effective against mosquitoes, and each blend has been designed with a pleasing scent that is effective (but not overwhelming).
Format: Other/miscellaneous products