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From Freezer to Cooker: Delicious Whole-Foods Meals for the Slow Cooker, Pressure Cooker, and Instant Pot: A Cookbook
by Polly Conner Rachel TiemeyerHealthy, delicious meals have never been easier! The slow cooker, pressure cooker, and Instant Pot® meet freezer cooking in this all-new, beautifully photographed, and rigorously tested cookbook.It&’s dinnertime and, yet again, you&’re behind. The kids are cranky, the fridge is empty, the kitchen is a mess. Sound familiar? That was every night at the houses of popular bloggers and cookbook authors Polly Conner and Rachel Tiemeyer until they discovered freezer cooking. And once they realized that freezer meals could be made even easier with the hands-free magic of the pressure cooker, Instant Pot, or a slow cooker, dinnertime drama became a thing of the past.From breakfast options like Peanut Butter Cup Steel-Cut Oats and Denver Omelet Casserole to dinnertime faves such as Fiesta Lime Chicken Bowls and French Dip Grilled Cheese Sandwiches, every recipe is made with recognizable, whole-food ingredients. You&’ll learn how to prep and freeze bright, flavorful food so that you&’re never more than a few minutes away from a hot, homemade meal.
From Freezer to Instant Pot: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer
by Bruce WeinsteinThe ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes."Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy:Butternut Squash BisqueGround Beef Lo MeinZiti with Sausage and PeppersItalian-Style Braised Pork ChopsFrench Dip SandwichesChicken FajitasSweet and Sour ShrimpAnd much more!
From Freezer to Instant Pot: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer
by Bruce Weinstein Mark ScarbroughFully adapted for UK home cooks with metric measurements 75 recipes for delicious meals straight from your freezer to the table in minutes - no defrosting required - from the bestselling authors of The Instant Pot Bible.Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, 'Can I eat this tonight?' With this book and your Instant Pot, the answer is a resounding 'Yes'.Here, you'll find 75 recipes and tons of strategies for cooking quick, flavourful one-pot meals with frozen ingredients, all with zero defrosting time and no advance prep necessary. Each recipe gives timings and ingredients for every model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.These satisfying meals include hearty stews and casseroles, roasts, healthy sides and everything in between. You'll enjoy:Butternut Squash BisqueMinced Beef Lo MeinZiti with Sausage and PeppersItalian-Style Braised Pork ChopsFrench Dip SandwichesChicken FajitasSweet and Sour PrawnsAnd much more!
From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing: A Cookbook
by Polly Conner Rachel TiemeyerFreezer cooking has never been so easy, fun, and totally delicious. From Freezer to Table is the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties and Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature. With more than 75 simple, family-friendly recipes—all made from whole food ingredients—this book shows how you can stock your freezer with favorites, like Mixed Berry Oat Scones, Parmesan and Herb Chicken Tenders, and slow-cooker Killer Carnitas.Prepare to reclaim your kitchen from processed foods, all while saving your wallet, your waistline, and your time! With a freezer full of the easy dishes in this book, you can enjoy tasty, stress-free meals around the table with those you love, even on your busiest days.• Breakfast: Blueberry Avocado Muffins with Lemon Streusel Topping, Peaches and Cream Baked Oatmeal, Southwest Breakfast Burritos• Chicken: Chicken Parmesan Casserole, Individual Chicken Pot Pies, Sheet Pan Lemon-Garlic Chicken and Veggies• Beef: Cheddar Chive Burgers, Easy Beefy Quesadillas, Grilled Flank Steak with Chimichurri Sauce• Pork and Turkey: Foolproof Roasted Pork Tenderloin, Super Stuffed Baked Potatoes, Turkey Pesto Paninis• Seafood: Straight from Alaska Salmon Burgers, Not So Fishy Sticks, Shrimp Coconut Curry Bowls• Pasta, Pizza, & More: Chicken Pesto Pizza, Baked Pink Pasta with Sausage, Make-Your-Own Calzones • Soups: Tomato Bisque, Sweet Potato and Black Bean Chili, Italian Sausage and Tortellini Soup• Slow Cooker: Chicken and Cheese Chimichangas, French Dip Sandwiches, Killer Carnitas• Freezer Staples: Slow Cooker Marinara Sauce, Whole Wheat Pizza Dough, Cream of Chicken Soup
From Gluttony to Enlightenment: The World of Taste in Early Modern Europe
by Viktoria Von HoffmannScorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this new way of engaging with the world. Viktoria von Hoffmann explores four kinds of early modern texts--culinary, medical, religious, and philosophical--to follow taste's ascent from the sinful to the beautiful. Combining food studies and sensory history, she takes readers on an odyssey that redefined a fundamental human experience. Scholars and cooks rediscovered a vast array of ways to prepare and present foods. Far-sailing fleets returned to Europe bursting with new vegetables, exotic fruits, and pungent spices. Hosts refined notions of hospitality in the home while philosophers pondered the body and its perceptions. As von Hoffmann shows, these labors produced a sea change in perception and thought, one that moved taste from the base realm of the tongue to the ethereal heights of aesthetics.
From Grandma's Recipe Box
by Gooseberry PatchSome of our most cherished memories are of visits to Grandma's house...and the wonderful meals she cooked for us. When she called us down for breakfast, we knew there would be homemade caramel rolls and hot cocoa waiting, just for us. In chilly weather, there was always a hearty kettle of vegetable soup or chili simmering on her stove. At dinnertime, the table overflowed with tender chicken and noodles or slow-baked pot roast, buttery mashed potatoes, brown sugar carrots (because she knew we wouldn't eat them, otherwise!) and salads, fresh-picked from her garden. Her cookie jar was filled with our favorite snickerdoodles or chocolate chip cookies, and there was always a frosted layer cake in the cake stand. So many delicious memories! From Grandma's Recipe Box is chock-full of all these recipes and more, shared by cooks like you, handed down through generations and still enjoyed today. We've included easy tips for adding down-home flavor to meals, and for making get-togethers with family & friends special. If you enjoy old-fashioned comfort food, you'll love the recipes in this cookbook! 225 Recipes
From Grandmas Kitchen
by Gooseberry PatchGrandma's kitchen is full of wonderful memories of hearty meals, yummy breads, delicious desserts...From Grandma's Kitchen cookbook captures the tastiest recipes that have been passed down through the years. Try family favorite recipes like blueberry breakfast cake, country biscuits & eggs, baked potato soup, best beef brisket, stuffed cabbage rolls, vanilla drop cookies, golden bread pudding and more. The cheery art inside will even remind you of Grandma's apron! Filled with quick & easy ideas for making memories with loved ones, this cookbook is one to treasure.
From Hand to Mouth: Or, How We Invented Knives, Forks, Spoons, and Chopsticks, and the Table Manners to Go With Them
by James GiblinA history of the eating utensils and table manners of various cultures from the Stone Age to the present day.
From Hardtack to Homefries: An Uncommon History of American Cooks and Meals
by Barbara HaberBarbara Haber, one of America's most respected authorities on the history of food, has spent years excavating fascinating stories of the ways in which meals cooked and served by women have shaped American history. As any cook knows, every meal, and every diet, has a story -- whether it relates to presidents and first ladies or to the poorest of urban immigrants. From Hardtack to Home Fries brings together the best and most inspiring of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who determined what our country ate during some of its most trying periods. Haber's secret weapon is the cookbook. She unearths cookbooks and menus from rich and poor, urban and rural, long-past and near-present and uses them to answer some fascinating puzzles: Why was the food in Franklin and Eleanor Roosevelt's White House so famously bad? Were they trying to keep guests away, or did they themselves simply lack the taste to realize the truth? It turns out that Eleanor's chef wrote a cookbook, which solves the mystery. How did food lure settlers to the hardship of the American West? Englishman Fred Harvey's Harvey Girls tempted them with good food and good women. How did cooking keep alive World War II Army and Navy POWs in the Pacific? A remarkable cookbook reveals how recollections of home cooking and cooking resourcefulness helped mend bodies and spirits.From Hardtack to Home Fries uses a light touch to survey a deeply important subject. Women's work and women's roles in America's past have not always been easy to recover. Barbara Haber shows us that a single, ubiquitous, ordinary-yet-extraordinary lens can illuminate a great deal of this other half of our past. Haber includes sample recipes and rich photographs, bringing the food of bygone eras back to life. From Hardtack to Home Fries is a feast, and a delight.
From Harvest to Home: Seasonal Activities, Inspired Decor, and Cozy Recipes for Fall
by Alicia Tenise ChewA gorgeous photo-driven lifestyle guide filled with autumnal activities, easy DIYs, and cozy recipes, for anyone who loves the fall season. Crisp air. Vibrant foliage. Chunky sweaters. Pumpkin everything. For anyone who loves all things fall, FROM HARVEST TO HOME is a stunning celebration of this cozy season. Brimming with gorgeous photography and tons of autumnal activities, creative décor projects, and delicious recipes, this beautiful lifestyle guide will inspire readers to make the most of this enchanting time of year. Learn how to craft an eye-catching fall wreath. Plan an epic tailgate party. Host a spooky movie marathon with the ultimate watch list. Get inspired to go apple picking, then make Cardamom Ginger Apple Butter. Design an exquisite tablescape using decorative gourds, greenery, and candles for a Thanksgiving or Friendsgiving celebration. All these ideas and more are presented in an attractive package with foil on the cover that makes a thoughtful, seasonal gift alongside a scarf, a thermos, or a fall-themed candle. WIDE APPEAL: Who doesn't love fall?! It's an undeniably beautiful, cozy season. This inviting, visually driven book will appeal to people of all ages who look forward to fall, decorate their homes for the season, and uphold traditions with friends or family, like going to football games, baking pies, or hosting a Halloween party. From Harvest to Home provides all the inspiration you could ever need to make the most out of this wonderful time of year. BEAUTIFUL TO GIFT & DISPLAY: With foil on the cover and evocative photography of pumpkin patches, apple orchards, and country roads, as well as styled shots of seasonal food, drink, and crafts, From Harvest to Home is a stunning celebration of autumn. Display it on your coffee table alongside a fall-themed candle, a mini pumpkin, or a bowl of Halloween candy. Snuggle up by the fireplace with a cup of tea and flip through the pages to get inspired. Or, give it to the person in your life who loves all things fall—it's a perfect gift alongside a mug or knit throw. UNIQUE OFFERING: Despite the large audience of people who love fall, there are no fall-themed lifestyle guides on the market. This is the first! Perfect for:Anyone who loves the fall seasonPeople who visit the pumpkin patch or apple orchard every yearPeople who decorate their house for fallPSL (Pumpkin Spice Latte) drinkersPeople looking for a seasonal housewarming, hostess, back-to-school, or Thanksgiving gift
From India: Over 100 Recipes to Celebrate Food, Family & Tradition
by Kumar Suba Mahadevan"Vannakkam" is a Tamil saying meaning "welcome," and that's just what this beautiful cookbook does--it welcomes you to a finer level of Indian cuisine. Kumar Mahadevan, the talented chef behind Australia's iconic restaurants Abhi's and Aki's, weaves over 100 recipes with the unique tale of his family's journey from India to Australia. A spicy blend of contemporary food and authentic cooking, From India covers seafood dishes such as rava methi machi, vegetarian sides such as gutti venkai koora, and a full lineup of traditional curries, organized according to the tastes: salty, bitter, sour, spicy, and sweet. This flavorful trip, with roots in Ayurvedic principles, will take you from the regional fare of India to the streets of Australia without ever leaving your own kitchen.
From Junk Food to Joy Food: All The Foods You Love To Eat...only Better
by Joy BauerImagine what it would be like if you could eat all the foods you love–from General Tso’s Chicken and Buffalo Wings to Strawberry Cheesecake and Chocolate Chip Ice Cream. But instead of feeling bloated, heavy, and lethargic, you felt light, alive, and healthy. It sounds like a dream, doesn’t it? This dream is, in fact, reality, and New York Times best-selling author Joy Bauer is here to prove it. In From Junk Food to Joy Food, Bauer lays out the secrets to transforming everyone’s favorite comfort foods into healthier versions of themselves–just like she does in her popular segment on the TODAY show. With a few simple tweaks, readers can create sumptuous dishes with the flavors and textures they crave but without the negative side effects. Instead of making them feel tired and weighed down, these foods will help readers lose weight, alleviate arthritis pain, boost energy, enhance heart health, normalize blood pressure, minimize wrinkles, and so much more. Packed with more than 100 recipes and stunning four-color before-and-after food photography, this book presents some of the most delicious (and typically fattening!) meals, snacks, desserts and drinks–but with a healthy twist. So get set to gobble down Chicken Parmesan for dinner and top it off with Boston Cream Pie, and still drop two dress sizes in a few weeks. It’s all possible when you turn your favorite junk food into Joy food.
From Label to Table: Regulating Food in America in the Information Age (California Studies in Food and Culture #82)
by Xaq FrohlichHow did the Nutrition Facts label come to appear on millions of everyday American household food products? As Xaq Frohlich reveals, this legal, scientific, and seemingly innocuous strip of information can be a prism through which to view the high-stakes political battles and development of scientific ideas that have shaped the realms of American health, nutrition, and public communication. By tracing policy debates at the U.S. Food and Drug Administration, Frohlich describes the emergence of our present information age in food and diet markets and examines how powerful government offices inform the public about what they consume. From Label to Table explores evolving popular ideas about food, diet, and responsibility for health that have influenced what goes on the Nutrition Facts label—and who gets to decide that.
From Mama's Table to Mine
by Melissa Clark Bobby DeenFrom beloved food personality Bobby Deen, son of Paula Deen, comes an irresistible new cookbook featuring 120 recipes of Southern comfort-food classics--all under 350 calories and jam-packed with flavor. Raised on his mother's fried chicken and hoecakes, Bobby Deen ultimately found himself, as a young man, twenty-five pounds overweight. Unwilling to sacrifice any of his favorite foods, Bobby started tweaking the recipes he grew up on, replacing sour cream with nonfat yogurt, using lower-calorie versions of mayonnaise, cream cheese, and other high-calorie items. Even Paula herself sometimes couldn't tell the difference between the lo-cal versions and her originals--since the flavor remained top-notch. Here you'll find a soup-to-nuts collection of many of the great dishes and flavors you've come to enjoy and expect from the Deens, but with a lot fewer calories. Every recipe has been reviewed and approved by a certified nutritionist. Yes, you can have your Gooey Less Butter Cake and eat it too . . . along with such selections as It's a Party Guacamole * Easy Ginger-Glazed Spare Ribs * Yes You Can Mac and Cheese * Cheeseburger Casserole * Old-Fashioned Meatloaf * Crispy Oven-Fried Chicken * Roasted Pork Tenderloin with Apples * Buttermilk Mashed Potatoes * Bittersweet Chocolate Cheesecake * Strawberry Streusel Cake In addition to all these mouthwatering recipes and 65 full-color photos, you will find before/after fat and calorie counts (so you know just how many calories you're saving)--plus a week's worth of 1,500 calorie/day menus, celebration menus, healthy prep tips, weight-loss shortcuts, ideas for stocking a healthy pantry/fridge, and a section on easy high-fat/low-fat ingredient swaps.
From Modern Production to Imagined Primitive: The Social World of Coffee from Papua New Guinea
by Paige WestIn this vivid ethnography, the author tracks coffee as it moves from producers in Papua New Guinea to consumers around the world.
From Mother to Daughter: The Things I'd Tell My Child
by Katie Piper Diane PiperWhether you're only just becoming a mum for the first time or you have children who are growing up faster than you could have ever imagined, motherhood can feel like the most joyful and yet the most daunting of times. But you're not alone. From the moment I knew my first baby was a girl I started to plan, hope and dream. I couldn't wait to experience that special bond, but I also wondered how I'd feel about being a working mum, how I'd hold on to the person I am. I also knew that the world has changed so much since I was growing up. What advice, values and role models would help give my daughter the confidence and strength to cope with all that might come her way - and to give her an open mind and warm heart? And how would I guide her through the issues girls face today? This is my journey in motherhood: my experiences, hopes and fears - with my mum's stories of raising me, a parenting expert's advice and empowering exercises - to guide you from those first wobbly moments to being a happy, healthy mum and raising feisty, independent children who aren't afraid to be themselves - and to go for the life they want. Katie PiperFrom Mother to Daughter is about motherhood, about what you learn as a mother and the things you would tell your daughter and most of all it's Katie and Diane' Piper's celebration of the incredible power of mother-daughter relationships.
From Mother to Mother: Recipes from a family kitchen
by Lisa FaulknerI believe that most of us cook and create by being given nuggets of inspiration. We take recipes and cook from them, then we cook them again, and tweak them and add things, and then we cook them again. It was this idea of passing on favourite dishes to the next generation that inspired my first book, Recipes from my Mother for my Daughter. This book wouldn&’t have come about without an email I wrote to my family and friends who are mothers. I asked them what they liked to cook and eat: what their fallbacks are, their comfort dishes, the meals they make for their families when time is short. I have tweaked, rewritten, added and played around with their ideas, and added my own family&’s staples, but without their willingness to share their treasured favourites, there would be no book. In a world that is ever changing and not always a smooth ride, food is a thing that binds us. So here are those treasures, from mother to mother, with all my love and gratitude… Lisa x
From Napa with Love: Who to Know, What to Do, and What Not to Miss
by Alexis Swanson TrainaA travel and lifestyle guide celebrating the beautiful California region famous for its wine and food, featuring juicy tips and in-the-know info.Napa Valley is a wonderland boasting beautiful weather, exquisite vistas, bespoke hotels, Michelin-rated restaurants, and world-class wineries. From Napa with Love is equal parts travel- and lifestyle-guide celebrating this famed and incredibly popular California destination. Featuring itineraries, interviews, sidebars, recipes, and entertaining 101s, this highly visual volume provides insider information about the best the area has to offer, as well as tips on how to bring home that much-envied Napa lifestyle. Each of the nine chapters offers up a distinct point of view (the Bohemian, the Oenophile, the Foodie, etc.), and these roles are filled by the region’s most notable residents, weekenders, and summer folk. Advice from Andy and Kate Spade, Thomas Keller, Ken Fulk, Carlo Mondavi, and Roman Coppola ensures you’ll learn the best and most authentic ways to enjoy the Napa experience that they all are so passionate about.
From No-Knead to Sourdough: A Simpler Approach to Handmade Bread
by Victoria Redhed Miller&“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.&” —Meredith Leigh, author of Pure Charcuterie Is there any food that evokes pleasant memories and warm feelings more than bread? It&’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. &“Artisan&” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home. With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author&’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking. Topics include: · Fitting bread-baking into your schedule · Low- and no-gluten baking, including GF sourdough breads · Using a wood-fired oven · Recipes for every comfort zone, from flatbread to sourdough · &“Sexy science talk&” sidebars for those interested in the science of baking. From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread. &“There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria&’s detailed but uncluttered recipes make that argument, delectably.&” —Stephen Yafa, author of Grain of Truth
From Peanuts to Peanut Butter (From Farm to Table, First Facts)
by Kristin Thoennes KellerFrom Farm to Table. Where does peanut butter come from? Learn how peanut butter starts with peanut seeds at a peanut farm. Follow along as the peanuts are taken to a factory and made into peanut butter. Before food arrives in your home in neat packages, it travels on an amazing journey. The First Facts From Farm to Table set illustrates how food is processed and manufactured. Hungry readers will visit a farm to discover their favorite treat in its raw state, and then follow the production line as the food is harvested, transported to factories for processing, packaged for distribution, and, finally, sold to the consumer. Illustrative photography, fact-filled texts, and fun features will satisfy young readers' hunger for food knowledge. Titles in this set: From Apples to Applesauce; From Maple Trees to Maple Syrup; From Milk to Ice Cream; From Oranges to Orange Juice; From Peanuts to Peanut Butter; From Wheat to Bread.
From Plant to Plate: Turn Home-Grown Ingredients Into Healthy Meals!
by Ella Phillips Darryl GadzekpoGrow mighty ingredients, then take them from mud kitchen to real kitchen and transform them into delicious, plant-powered feasts.Grab your shovel and plant for a recipe! Discover 15 incredible plants, including zucchini, raspberries, corn, and basil, then find out what it takes to make them grow. From showing you how seeds should be properly planted to helping you find the best soil for your plants, Darryl Gadzekpo and Ella Phillips offer all the tips and tricks green-fingered kids need to know to transform seeds into mighty fruit, vegetables, and herbs your tummies would be proud of.But the fun doesn't end here! Once you've removed those muddy boots, head to the kitchen and learn how to prepare and cook your home-grown ingredients. With more than 25 tasty recipe ideas from basil pesto pasta to butternut squash muffins, you'll master a variety of unique plant-powered food that you'll love to eat as much as you love to cook.A visual feast for 7–9-year-olds, From Plant to Plate is the perfect book to inspire kids to get growing, get cooking, and get plant-powered eating.
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
by Michael RuhlmanFrom the James Beard Award-winning, New York Times-bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot Contessa From Scratch looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul. “Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that’s most likely a mouth-first leap straight into the deep end.” —J. Kenji López-Alt, New York Times-bestselling-author of The Wok“He’s like a good friend joining you in the kitchen, and this book will certainly become the home cook’s trusted companion.” —Thomas Keller, chef/proprietor, The French Laundry
From Scratch: Adventures in Harvesting, Hunting, Fishing, and Foraging on a Fragile Planet
by David Moscow Jon MoscowDavid Moscow, the creator and star of the groundbreaking series From Scratch, takes us on an exploration of our planet&’s complex and interconnected food supply, showing us where our food comes from and why it matters in his new book of global culinary adventures.In an effort to help us reconnect with the food that sustains our lives, David Moscow has spent four years going around the world, meeting with rock-star chefs, and sourcing ingredients within local food ecosystems—experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines, beer in Malta, and sea salt in Iceland. Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved—some thriving, some in jeopardy, all interconnected with food. The result is this travel journal that marvels in the world around us while simultaneously examining the environmental issues, cultural concerns, and overlooked histories intertwined with the food we eat to survive and thrive. Through the people who harvest, hunt, fish, and forage each day, we come to understand today&’s reality and tomorrow&’s risks and possibilities.
From Seed to Skillet: A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthful Food to Share with People You Love
by Jimmy Williams Susan Heeger Eric StaudenmaierJimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to his family history in this inspiring step-by-step guide to designing and planting a backyard vegetable garden and growing one's own food. With this essential garden manual, home gardeners can learn how easy it is to plan a garden, design and construct growing beds, tend the crop without using harmful chemicals, harvest gorgeous vegetables, and cook a delicious feast using Jimmy's favorite family recipes.