Alternative Energy Secrets focuses on overlooked fuels. Extensive information regarding waste oils and their inexpensive conversion to useful fuels.
Author: Stephen D. Chastain
It also presents, through the example of their farming journey and winegrowing endeavors, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from making cider and perry to growing old garden roses, keeping bees, and raising livestock; from pruning (or not) to dealing naturally with pests and diseases.
Author: Deirdre Heekin
In Any Way You Slice It, Stan Cox shows that rationing is not just a quaint practice restricted to World War II memoirs and 1970s gas station lines. Instead, he persuasively argues that rationing is a vital concept for our fragile present, an era of dwindling resources and environmental crises.
Author: Stan Cox
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $25.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
Build your own home! The archome has barrel-vault construction that uses simple jigs and layered plywood to create nearly indestructible open-span arched framing trusses. The blueprint for the owner-designed archome includes descriptions, foundation and truss details, elevations and floor plan.
It is your responsibility to make sure that any project you undertake is safe, effective and legal for your situation. All Ogden Publications blueprints are offered AS IS for information and entertainment purposes only. No warranties are expressed or implied. By using this information or this blueprint you agree to hold Ogden Publications harmless from any damages or injuries of any kind that might result from errors, omissions or other causes.
Author: MEN Plans
Clearance: $24.67 Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery.
Author: William Woys Weaver
Small-scale home biodiesel production holds a singular attraction for the do-it-yourself enthusiast. While perhaps it can't save the world, this unique renewable fuel is economical, fun to make, better for the environment, and will help you reduce your dependence on Big Oil. And getting started is easier than you think.
Backyard Biodiesel is written by two recognized experts in the field of small-scale biofuels. This comprehensive hands-on, practical, DIY guide includes:
Making your own fuel is not only possible, it is rewarding. Designed to be accessible to everyone from readers with no prior technical expertise to alternative energy buffs, Backyard Biodiesel is a must-read for any aspiring brewer, packed with everything you need to get up and running quickly and safely.
Author: Lyle Estill & Bob Armantrout
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
Part love song to an ancient grain, part elevated instruction on how to grow, cook and consume it, part history and animated story, Beautiful Corn opens our eyes to a food plant that humans have both cultivated and been cultivated by. ---Michael Ableman, farmer, author of From The Good Earth, On Good Land, and Fields Of Plenty
Corn is the grain of the Americas. In terms of culinary uses, it is amazingly diverse, reflecting the breathtaking variety of the continents and environments from which it evolved. The consummate immigrant, corn is grown extensively on every continent except Antarctica.
Much more than a simple how-to book, Beautiful Corn weaves together this unique plant's contribution to our culture, its distinctive biology and the practical information needed to grow and enjoy it at home. Market farmer and naturalist Anthony Boutard advocates a return to this traditional, nourishing and beautiful whole grain, in all of its rich diversity.
Come along on this lyrical and inspiring journey through the seasons, and discover the pure joy of restoring heritage corn varieties to our tables. An unabashed celebration of a much-maligned culinary treasure, Beautiful Corn will forever change the way you view this remarkable plant.
Anthony Boutard tells a story of corn we haven't heard-not as fuel, or livestock feed, or food product-but as whole food, with the flavor and diversity that comes with thoughtful farming. Part history, part how-to manual (Boutard grows, grinds and cooks corn in all its variations), Beautiful Corn returns the culture, and the cuisine, to our most abundant and mistreated crop.---Dan Barber, Chef / Co-Owner, Blue Hill and Blue Hill at Stone Barns
In this lyrical love letter to an ancient, fascinating food, Anthony Boutard offers us a rich harvest of history, a primer on growing the best varieties, the close observations of a brilliant, insatiably curious farmer, and some tasty recipes to boot.--Lorna Sass, author of the James Beard Award winning Whole Grains Every Day, Every Way
Anthony Boutard is a widely recognized advocate in the local food movement, well-known for his efforts in reviving long-lost crops and bringing little-known varieties to market. He and his wife Carol own Ayers Creek Farm, a 144-acre organic market farm in Gaston, Oregon specializing in berries, beans, grains and greens for sale to local restaurants and markets.
Author: Anthony Boutard
Through a hundred short vignettes accompanied by stunning avian portraits, Bird Brains takes a look at the antics, behaviors, and idiosyncrasies of wild birds from the viewpoint of a professional wildlife biologist and award-winning wildlife photographer. Titlow's engaging stories, complemented by vivid images, provide a fascinating compendium of wild bird lore perfectly suited to the 65-million-plus birders across the United States.
Author: Budd Titlow
What do coffee, IPA beer, dark chocolate and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: We’re much more likely to reach for salty or sweet. However, bitter is finally getting its due, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness.
In this deep and fascinating exploration of bitter through science, culture, history and 100 deliciously idiosyncratic recipes (like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita), award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Author: Jennifer McLagan
Author Jeanne Kelley's backyard kitchen garden is fresh, organic and yields flavor-rich produce. Complete with a pet goat and Ameraucana chickens, it provide her with a plentiful amount of milk and sky blue eggs, all of which inspired the more than 150 simple and delicious recipes that combine home-grown ingredients with globally influenced tastes.
Author: Jeanne Kelley