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Master Gardener Jodi Torpey offers all the information you need to grow champion vegetables: beans, beets, cabbages, cucumbers, eggplants, onions, peppers, pumpkins, squash, and tomatoes. She covers everything from choosing the right varieties and scheduling planting dates to harvesting, preparing, and transporting your produce. She also walks you through every aspect of competitive showing, with useful tips for thinking like a judge.
Author: Jodi Torpey
This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small Northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all-natural and organic flours, cereals, meal and mixes for pancakes, bread and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order or on the company's website.
Author: John Ettinger & Bob's Red Mill
If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours and other mouthwatering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for more than 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill quality, product diversity and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.
Author: Miriam Backes & Bob's Red Mill
Herbalist Maria Noël Groves shows you how to read your body’s signals and support your own wellness with herbal remedies and other natural treatments. You’ll learn how each of your major body systems — respiratory, digestive, immune, nervous, memory, reproductive, circulatory, and more — optimally functions, and you’ll discover how to use natural remedies to nourish and repair problem areas, restore lost vitality, support your body as a whole, and prevent future problems.
Author: Maria Noel Groves
This e-book contains a detailed list of tractor parts, operation instructions, lubrication instructions, and maintenance instructions, as well as concise diagrams that illustrate the tractor components clearly. 20 pages.
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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
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It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal.
Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering 100 breads, Bread goes well beyond the simple choice of white or wheat.
Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.
Author: William Rubel
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
Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.
Author: Lee W. Janson
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