Home canning is a great, easy way to have year-long access to your own delicious, nutrient-packed produce and preserves. It relies on the simple yet effective technique of storing produce and other foods in an airtight container.
This home canning set comes with four mason-style jars, a canning funnel, and a rack to safely remove the jars from boiling water. The included booklet features complete, step-by-step instructions, and the rewritable label at the top of each jar makes it easy to identify each batch.
The interior of all Mortier Pilon crocks and jars is 100 percent glass. The white parts on the outside of the crocks and jars are made of non-reactive, BPA-free plastic, and do not come into contact with the food.
It's been 10 years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks (most notably in Paris) incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, Lebovitz remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find soupe à l'oignon, cassoulet, coq au vin, and croque-monsieur, as well as smoky barbecue-style pork, lamb shank tagine, dukkah-roasted cauliflower, and salt cod fritters with tartar sauce. Serve up the wheat berry salad with radicchio, root vegetables and pomegranate. And of course, there's dessert: warm chocolate cake with salted butter caramel sauce, duck fat cookies, bay leaf poundcake with orange glaze, French cheesecake ... and the list goes on.
Lebovitz also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in Lebovitz's kitchen reveals the quirks, trials, beauty and joys of life in the culinary capital of the world.
Short on time? No problem. Prepare tasty food quickly in this four-piece stainless steel sauté pan set with vented lids, created by Natural Home Eazistore. This set includes an 8-inch saute pan and a 10-inch saute pan. Part of our innovative, award-winning cookware line, the sauté pan set is sized perfectly for a diversity of cooking needs, and minimizes the clutter in your kitchen with its space-saving functionality. Created from 50-percent recycled content, Natural Home Eazistore cookware combines the structural benefits of stainless steel and the thermal conduction of aluminum. The pans are scratch-resistant, dishwasher-safe and safe to use with induction heating elements.
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.
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.
Quick desserts and even quicker clean up mean more time with your family and friends, and less time in the kitchen. With One Dirty Bowl, whip up show-stopping desserts like Hazelnut Puffs, Peanut Butter Truffle Bars, and White Chocolate and Strawberry Cupcakes, all while dirtying just one bowl. Grab your bowl and get ready to bake!
Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.
The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.
Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like Salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.
Author David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply — even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes—salads, soups, side dishes, main courses, drinks and desserts.
If you are concerned about too much sugar in your diet and are reluctant to use artificial sweeteners, try these delicious low-sugar recipes, sweetened with an extract of the herb Stevia rebaudiana. You'll learn to cut your calories, improve your health and still enjoy your favorite sweet treats.
The intense flavor of stevia extract is about 200 to 300 times sweeter than sugar, with no calories and a glycemic index of 0. Used by millions of people around the world and deemed safe by doctors and scientists, stevia may be the answer to your sugar woes.
This book is a combination of Rita DePuydt's two previous cookbooks, Baking with Stevia I and II, along with new and revised recipes. It includes information on how to use whole herb stevia, stevia concentrate and stevia extracts as a substitute for other sweeteners.
Inside, you'll find more than 100 recipes, including:
Want to read more? Preview this book: Naturally Sweet Stevia Recipes.
About the author:
Rita DePuydt is a freelance writer and botanist with a background in home economics and medical lab technology. A lifelong sugar sensitivity led to her interest in the remarkable stevia plant. In Stevia, Naturally Sweet Recipes, Rita combines her interest and experience in health, cooking and herbs to produce a wonderful collection of whole-food, low-sugar 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 and products to readers. For more than 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.
Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.
Jared Koch’s first book, Clean Plates Manhattan, demystified “clean eating” and mapped out healthy restaurant options all over New York. Continuing in the extremely timely topic of eating clean, organic, and well, his second book, The Clean Plates Cookbook, offers sensible, sustainable, and healthful home cooking for anyone interested in integrating good foods into their lives. It shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans can all “eat clean”) and how to prepare food that’s simple and delicious. Tips and inspiration from chefs and nutrition experts appear throughout the book, and the invaluable resources section breaks down the recipes by category and offers more of his clear and useful shopping guides.
Clean eating is anything but boring: recipes cover beverages, breakfasts, snacks, inventive entrées, and desserts with things like Quinoa Carrot Muffins, Cracked Wheat Sushi,Wild Mushroom Gratin, Lamb Tikka Masala, and Cocoa Cherry Brownies.
Author of the bestselling Quintessential Quinoa Cookbook, Wendy Polisi got loads of feedback on her first beautiful cookbook—the main request? Gluten-free quinoa recipes! You spoke, Wendy listened. Here is the first quinoa cookbook that is completely gluten-free—with the same easy-to-follow recipe descriptions and beautiful photography that made her first cookbook so successful.
With over 200 pages of gluten-free quinoa inspired cuisine, here’s what you get that no other quinoa cookbook provides:
So get ready, get set, get gluten-free with these delicious recipes: Black Bean Quinoa Burgers, Chickpea Cakes with Cucumber Sauce, Curried Quinoa Tacos, Waldorf Salad Wraps, Barbecued Quinoa Sloppy Joes, Baked Chile, Creamy Overnight Quinoa Muesli, Blueberry Quinoa Crumble, Gluten-Free Pizza Dough, and much more!