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For Health Bundle: Apple Cider Vinegar for Health; Coconut Oil for Health; Essential Oils for Health; Ginger for Health (For Health)
by Britt Brandon Kymberly Keniston-PondDiscover the amazing benefits of the most affordable and natural ingredients available!Inside you’ll find: *Apple Cider Vinegar for Health *Coconut Oil for Health *Essential Oils for Health *Ginger for Health From first aid to weight loss, illness prevention to beauty applications, the For Health Collection is a one-stop shop for wellness.
For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes
by Klancy MillerA must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more. Chef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of For the Culture magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories? Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography. In addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard. These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.
For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique
by Afrim PristineFrom Afrim Pristine, the internationally-renowned maître fromager of the Cheese Boutique, comes a cookbook and all-encompassing cheese guide featuring everyone's favorite ingredient.Afrim Pristine may possess the most distinguished professional title a cheesemonger could ask for--maître fromager--but if you ask him what business he's in, he'll tell you he sells happiness. That's because cheese is inextricably linked to wonderful memories and celebrations for so many of us. No matter the occasion, cheese and cheesy dishes are always greeted with a smile. In his first cookbook, Afrim is here to teach you the basics of more than 55 cheeses. You'll learn about the best ways to buy and store cheese, how to pair different cheeses with different beverages and how to create the cheese board of your dreams. And with his signature sense of humor and warmth, Afrim offers 60 easy and enticing recipes for every mealtime, including a bonus chapter called Low Risk, High Reward, for those moments when you're looking to simply eat cheese with the perfect accompaniment. Alongside Afrim's best dishes are 20 masterpieces from the world's top chefs--everyone from Daniel Boulud, Claudio Aprile, Anthony Walsh, and Rob Gentile to Chuck Hughes, Anna and Michael Olson, Bob Blumer and more.With personal anecdotes and helpful information, creative and delicious recipes, and beautiful photography, For the Love of Cheese is sure to bring joy to your kitchen and your heart.
For the Love of Food and Yoga: A Celebration of Mindful Eating and Being
by Liz Price-Kellogg Kristen TaylorWritten by a yoga student and teacher, For The Love Of Food And Yoga: A Celebration Of Mindful Eating And Being is a visually rich exploration of how the inner awareness we develop on our yoga mats fuels our bodies, minds and overall states of well-being, which subsequently impacts our lifestyles and food experiences. This book is comprised of 100 "YogiBites”--a collection of time-tested yoga teachings--paired with 100 original, soul-satiating recipes that are vegetarian, vegan, or raw. A handful of the playful and thoughtful recipes that will encourage us to eat, feel and live well include: * So Hum. . . Mus, * Conscious Chicks * Hatha Hot and Sour Soup * Reuben Revelation * Warrior Noodle * Bird of Paradise Pina Colada * Buddha Brussels * Twisted Tacos * Delightfully Silly Snow Cones The book's forward is written by David Swenson, recognized today as one of the world's foremost practitioners and instructors of Ashtanga Yoga.
For the Love of Licorice: 60 Licorice-Inspired Candies, Desserts, Meals, and More
by Elisabeth JohanssonAn ode to one of the tastiest and healthiest roots in the world, with gorgeous photographs and mouth-watering licorice recipes—from desserts to entrees. For the Love of Licorice contains sixty exciting and delicious recipes for everything from licorice fudge and salt licorice ice cream to licorice Tosca cake, licorice-marinated lamb, and licorice liqueur. These recipes are proof that there are no boundaries to how this trendy and healthy root can be used in food and sweets. Along with recipes, this book also provides facts about the world’s most delicious root and what it can be used for: Raw licoriceLicorice granulesLicorice powderSalty licoriceAnd more! For the Love of Licorice is an informative read that proves not only does licorice taste good, but it’s also good for you!
For the Love of Pie: Sweet and Savory Recipes
by Lynn Marie Hulsman Felipa Lopez Cheryl PerryJoin the Pie Corps&’ mission to create the finest-quality, handmade, soul-satisfying, savory and sweet pies. Cheryl Perry and Felipa Lopez, owners of Brooklyn&’s Pie Corps, share their pie-making expertise and delicious recipes in their first cookbook. For the Love of Pie boasts sophisticated and contemporary flavors in pies made using traditional techniques. Perry and Lopez explain the science and art behind baking a perfect piecrust while offering a variety of crust recipes, from all butter to chocolate crumb. Paired with the crusts are recipes for dessert pies, pot pies, hand pies, meat pies, and tarts. Several of the Pie Corps&’ signature recipes, such as Apple Crumb Pie with Rosemary-Caramel Sauce and Buttermilk-Fried Chicken Pie with Buttermilk Gravy and Sautéed Greens, are in the cookbook along with other mouth-watering options like Lemon Thyme Blackberry Mini Tartlets, Picadillo Hand Pies, and Honey-Lavender Custard Pie. Why pie? It&’s the essence of handmade. Once you learn the basics of making crusts and fillings, you&’re there—anything locally available to you is potentially pie. What could be better than that?Cheryl Perry is a classically trained chef with more than 20 years of experience working as a culinary instructor, restaurant owner, and consultant in the New York City area. She is a co-owner of the Pie Corps.Felipa Lopez's passionate love of all things culinary comes from her Cuban and Puerto Rican family background combined with her dad being a professional chef. Along with co-owning the Pie Corps, she is also an acupuncturist in Brooklyn, New York.Lynn Marie Hulsman is a freelance writer, journalist, and editor.
For the Love of Popsicles: Naturally Delicious Icy Sweet Summer Treats from A–Z
by Sarah BondWith 75 healthy, vibrant recipes, this popsicle-pedia is all you need to survive the summer! Taking readers on a journey through the world of healthy popsicles, these approachable and inviting recipes highlight ease and simplicity with natural ingredients and uncomplicated preparations. Bright, colorful photos of every recipe and a minimalist, trendy design will entice readers to try out both the classic and modern pops, from Orange Creamsicles to Pineapple Upside Down! Unlike other popsicle books whose recipes are high in sugar, or use “shortcuts” like store bought ice cream, Sarah Bond keeps your health a top priority. Written by a degreed nutritionist with a master’s in sensory science, For the Love of Popsicles exhilarates the senses without compromising on flavor! Nutrition information of every recipe with helpful substitution and preparation tips ensure readers find recipes that suit their diet type. The range of flavors includes: Almond maple popsicles Blackberry basil Caramel macchiato popsicles Darling lemon thyme Honey mint Margarita madness Pink power beet pops Spiced mango paletas With innovative, and undeniably refreshing recipes for the whole family, this is your one-stop-shop for modern, unique pops from A to Z.
For the Love of Seafood: 100 Flawless, Flavorful Recipes That Anyone Can Cook
by Karista BennettGain seafood cooking confidence and make fish and shellfish—healthy choices for your body and the environment—an everyday protein. Buttery, briny, light, and salty, seafood offers unique flavor profiles to prepare in myriad ways. Although it can feel daunting to achieve the perfect fish and shellfish dish at home, the right guidance can make all the difference. In For the Love of Seafood, former culinary instructor and seafood fanatic Karista Bennett provides 100 irresistible recipes to teach seafood literacy one meal at a time. Organized by difficulty, the three chapters of this book begin with short ingredient lists and steps, featuring recipes like Simple Fish Meuniere and Basic Pan-Cooked Sea Scallops. And as confidence grows, more complicated methods and exciting new ingredients appear in Roasted Salmon with Savory Strawberry Sauce, Grilled Shrimp Tacos, Lobster Rolls, Curried Halibut Cakes, and more. With bright photography and tips on sustainability and flavor pairings, this book is essential reading (and tasting) for anyone looking to improve their seafood game at home.
For the Love of the South: Recipes & Stories from My Southern Kitchen
by Amber WilsonNamed by Garden & Gun as one of the best books of 2018, For the Love of the South captures the essence of Southern culture—a deep devotion to family, friends, and food—in a charming cookbook featuring delicious, comforting recipes, her recollections of growing up on the bayous of Louisiana, and more than 100 full-color and black-and-white photographs.Amber Wilson’s popular blog, For the Love of the South, reflects the generosity, cordiality, and sense of tradition that are the heart of Southern culture. In her engaging posts, she shares personal, entertaining stories about her childhood in the deep South, pays tribute to her heritage, and presents mouthwatering recipes that showcase the best of the region’s cooking, accompanied by gorgeous photos.In this first book, drawn from her popular website, she brings together 100 delectable, accessible, and easy-to-make recipes for Southern classics, and mixes them with delightful family anecdotes, which convey her love and respect for her roots. A terrific cook and captivating writer, Amber is also an accomplished photographer. For the Love of the South showcases 100 of her pictures—both black-and-white and color images of ingredient prep and finished dishes, as well as photos that evoke quintessential Southern life.No matter where in the country you live, no matter if you’ve barely used a stove or are an old hand around the kitchen, Amber teaches you how to master a host of Southern dishes, from starters to desserts. The recipes use inexpensive, readily available ingredients and come with instructive, encouraging directions. Learn to make a roux, perfect the popover, fry okra, lattice a piecrust, and create irresistible gumbos and jambalayas like a true Southerner. From Pain Perdu, Pimento Hushpuppies, Corn Bisque, and Spicy Oven-Roasted Okra to Tomato and Bacon Sandwich with Chipotle Mayonnaise, Nashville Hot Chicken, Cajun Jambalaya, and Bacon-Latticed Apple Pie, there’s something tasty for everyone.Amber offers a pantry-full of time- and money-saving kitchen tips—from storing and freezing bacon to prolonging fresh berries in the fridge, seasoning cast-iron skillets, and making vanilla extract—and provides helpful do-ahead and leftover-saving tips for many recipes as well.Grab a chair, sit down for a spell, and enjoy a taste of Southern life and food with For the Love of the South.
For the Love of Wine: My Odyssey through the World's Most Ancient Wine Culture
by Alice FeiringIn 2011 when Alice Feiring first arrived in Georgia, she felt as if she’d emerged from the magic wardrobe into a world filled with mythical characters making exotic and delicious wine with the low-tech methods of centuries past. She was smitten, and she wasn’t alone. This country on the Black Sea has an unusual effect on people; the most passionate rip off their clothes and drink wines out of horns while the cold-hearted well up with tears and make emotional toasts. Visiting winemakers fall under Georgia’s spell and bring home qvevris (clay fermentation vessels) while rethinking their own techniques. <p><p> But, as in any good fairy tale, Feiring sensed that danger rode shotgun with the magic. With acclaim and growing international interest come threats in the guise of new wine consultants aimed at making wines more commercial. So Feiring fought back in the only way she knew how: by celebrating Georgia and the men and women who make the wines she loves most, those made naturally with organic viticulture, minimal intervention, and no additives. From Tbilisi to Batumi, Feiring meets winemakers, bishops, farmers, artists, and silk spinners. She feasts, toasts, and collects recipes. She encounters the thriving qvevri craftspeople of the countryside, wild grape hunters, and even Stalin’s last winemaker while plumbing the depths of this tiny country’s love for its wines. <p> For the Love of Wine is Feiring’s emotional tale of a remarkable country and people who have survived religious wars and Soviet occupation yet managed always to keep hold of their precious wine traditions. Embedded in the narrative is the hope that Georgia has the temerity to confront its latest threat—modernization.
For Women Only: A Revolutionary Guide to Reclaiming Your Sex Life
by Jennifer Berman MD MD Laura Berman PhD PhDAccording to The Journal of the American Medical Association, 43% of women in America - of all ages - suffer from sexual dysfunction. But doctors have generally dismissed these complaints, telling women their problems are just in their heads or something they have to accept. Dr. Jennifer Berman is one of the few female urologists in the country; Dr. Laura Berman is a sex therapist. Together these sisters run the Women's Sexual Health Clinic at Boston University Medical Center - the first in the country to offer comprehensive physiological and psychological treatment of female sexual dysfunction. In their research and clinical work, the Bermans have learned that many of the same physical problems that cause impotence in men can cause dysfunction in women. Many women also experience diminished sexual response after aging and menopause, or after hysterectomies or other pelvic surgery.In this book the Drs. Berman give women of all ages the information they need to understand what's going on with their bodies and what treatments are available in order to achieve more fulfilling sex lives.
Forage & Feast: Recipes for Bringing Mushrooms & Wild Plants to Your Table: A Cookbook
by Chrissy TraceyExplore the bounty of the natural world through 85 vegan recipes featuring foraged ingredients &“Forage & Feast embodies a commonsense, simple, and joyful approach to foraging and cooking.&”—Michel Nischan, chef, author, and food-equity advocateIn Forage & Feast, experienced forager and chef Chrissy Tracey takes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. No matter where you live, you&’ll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to golden chanterelles and sweet pawpaws, Chrissy shows you how to transform nature&’s treasures into vegan recipes everyone will love. Discover mouthwatering dishes like:Morel &“Fried Chicken&” Bites with Dandelion Hot Honey (Spring)Pulled Jackfruit Sliders with Blackberry Barbecue Sauce (Summer)Crabapple Crisp (Fall)Shagbark Hickory Ice Cream (Winter) Interwoven with stories from Chrissy&’s own foraging and culinary experiences and accompanied by lush photography, Forage & Feast is the perfect introduction to finding food in the natural world and turning it into something both beautiful and tasty.
Forage. Gather. Feast.: 100+ Recipes from West Coast Forests, Shores, and Urban Spaces
by Maria FinnCelebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.Recipes include: Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with BurrataBlack Truffle Pot de Crème with Preserved Sakura Cherry BlossomsFire-Roasted Butter Clams with Seaweed GremolataSpruce Tip and Juniper Berry Sockeye Salmon GravlaxChilled Huckleberries with Campfire Caramel and Seaweed SaltReimagine your cooking and unlock new flavors from the abundance that surrounds us.
Foraged Flavor
by Daniel Boulud Eddy Leroux Tama Matsuoka WongThis ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition. Forage for wild food and discover delicious edible plants growing everywhere--including your backyard--and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient--a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify, can be harvested sustainably across the country, and can also be found in farmer's markets. Tama helps readers uncover bright lemony oxalis growing in patches of their lawns or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then provides simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking and outdoor enthusiasts.
Foraged & Grown: Healing, Magical Recipes for Every Season
by Tara Lanich-LaBrie100 plant-inspired recipes to reconnect you with your body and the natural world. Foraged and Grown is a culinary journey through the seasons with recipes that highlight herbal ingredients and share their use in various historic folk traditions. From Nettle Gnocchi and Hollyhock Wraps to Rose Roll-Out Cookies and Dandelion Root Drinking Chocolate, readers are in the hands of an expert who alchemizes foraged and grown plants into magic. Including a detailed plant guide, seasonal organization, and key ingredient swaps to make all recipes accessible, this is the perfect cookbook for anyone curious about the natural world, cooking with more plants, or eating with the seasons.
The Forager's Cookbook: Identify & Prepare Edible Weeds & Wild Plants
by Julie Bruton-Seal Matthew SealMore than a recipe book, more than a foraging book, more than a guide to herbal medicine. Discover 90 exciting recipes showcasing weeds that are delicious, nutritious, medicinal, too good to waste—and free!Why should we eat our weeds? Because they are delicious, adding a palate of new flavors in everyday cooking. They are also nutritious and too good to waste. Weeds are actually more nutritious than most of the vegetables we grow or buy. They often have deep roots that loosen the soil and bring minerals up from far below. Weeds can help cover the soil, keep moisture in it, and preserve its fertility. They offer a second crop among our other plants, for free, and are often available in the late winter and early spring when our vegetables are yet to get going. When it's time to weed, the edible weeds can be eaten. Why throw perfectly good food on the compost heap?With weeds, as with all wild plants you may be planning to eat, proper ID is essential. Rule number one is eat only what you are sure of. In this book, Julie Bruton-Seal and Matthew Seal have provided clear photographs and other written identification details for twenty-two common weeds. They also give guidance on how to harvest safely and responsibly. And you'll find ninety delicious recipes highlighting your foraged goodies. Recipes include:Chickweed PestoDaisy TeaDandelion Flower JamElderberry VinegarOrache TartGround Ivy Hot Cross BunsHogweed PaellaMugwort and Mushroom SoupAnd more!
The Forager's Feast: How to Identify, Gather, and Prepare Wild Edibles (Countryman Know How)
by Leda MeredithA field guide/cookbook for foraging enthusiasts Delicious wild edible plants and mushrooms are abundant throughout North America, not only in the wilderness but in urban areas, too. Learn how to identify, harvest, and eat the tastiest plants in your backyard. Intended as much for the cooking enthusiast as for the survivalist, this book includes recipes that will transform even the most common edible backyard weeds into guest-worthy fare. Even experienced foragers will be impressed with plantain leaf chips that are crisper and tastier than kale chips. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness.
The Forager's Harvest: A Guide To Identifying, Harvesting, And Preparing Edible Wild Plants
by Samuel Thayer<P>Rather than cover hundreds of plants in abbreviated accounts like the typical field guide, the author has chosen a smaller selection of species to discuss in exhaustive detail, including only those plants he has eaten fifty times or more. <P>This book contains as many as ten high-quality color photographs of each plant.<P> These have been selected to facilitate identification and depict the plant parts at exactly the stage of growth in which they should be harvested.<P> The accompanying text is accurate and thorough, giving readers of any experience level the confidence to harvest wild plants for food. Botanically, the text is accurate, yet it remains accessible to the layperson by using technical terms only when necessary. <P>This book has many unique features that will appeal to naturalists, hikers, campers, survivalists, homesteaders, gardeners, chefs, Native Americans, and whole food enthusiasts.<P> It contains a calendar of harvest times for wild produce, a step-by-step protocol for positive identification, an illustrated glossary tailored to the needs of foragers, a recommended reading list, plus special sections on conservation, safety, nutrition, harvest techniques, preparation methods, and storage. While this is not a regional guide, it will prove most useful to readers in the eastern US and Canada, the Rocky Mountains, and the Pacific Northwest.
Foraging: Discover Free Food from Fields, Streets, Gardens and the Coast
by Paul Chambers&“A useful and practical field guide&” to finding delicious, indigenous edibles—full of color photos and including a forager&’s calendar (The Countryman). Long before there were convenient supermarkets, foraging for edible plants was as essential to survival as hunting and farming. For today&’s forager, it&’s a fun and practically free way to eat fresh and get to know your local environment. In Foraging, naturalist author Paul Chambers gives you the knowledge and knowhow you need to start going on your own foraging adventures. Focused on the British Isles, this comprehensive guide includes lists of indigenous edible plants, arranged alphabetically and by region. A full range of environments are covered, from the fields and forests of the countryside to suburban gardens, city streets, and even the coast. Chambers offers practical tips for identifying, collecting, preparing, and preserving forageables, as well each plants&’ historical, cultural, and medicinal meanings and uses. Packed with helpful illustrations and trivia, this volume is the result of years of experience and a passion for naturalism, and shares more than one hundred plants suitable for eating.
Foraging: A practical guide to finding and preparing free wild food
by John Lewis-StempelA practical guide to finding and preparing food from hedgerows, parks, fields, woods, rivers and seashore. Aimed at the beginner, it also has a wealth of tips for the enthusiast, and, unlike other books on wild food, covers foraging in the urban environment as well as the countryside. The book shows the reader 'Where, How and When' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat. Foraging covers the 100 wild foods that are good to eat, fun to find, easy to identify - and will make a healthy difference to your diet and your bank balance. The book is organised by environment so when taking a walk, gardening, or having a day out you know how to gather a hedgerow harvest, a field feast, a seaside salad. Each entry features one species, and fully explains its looks, exactly where in the habitat it will be found, when it is ripe to eat, its alternative names, its history, how to harvest it, its culinary uses. There are full instructions too on preparation of each plant/fungi/animal, along with recipes for its use. Comfrey fritters, hazelnut pate, nettle beer,sorrel soup, dandelion coffee, blackberry jam....
Foraging: Explore Nature's Bounty and Turn Your Foraged Finds Into Flavorful Feasts (Outdoor Adventure Guide)
by Mark VorderbruggenFind edible plants anywhere in North America!Foraged delicacies have become the latest foodie obsession. Wild edibles collected by professional foragers are proliferating on the plates of top-tier restaurants because they offer novel and ultra-fresh sensations for the tongue, and they frequently taste more flavorful than farmed foods. For people seeking new food experiences and wanting to forage for themselves, Idiot&’s Guides: Foraging shows how to find wild edibles and when and how to harvest them. Includes over 30 tasty recipes that describe how to prepare these wild foods.- Includes common plants all across North America.- Covers positive plant identification.- Multiple large, full-color photos identify each plant (including the mature plant, how it looks at various stages of growth, and how it looks at the right stage of growth for harvesting).- Each entry gives facts on the plant's habitat, physical properties, which parts are edible, harvesting sustainability, preparation, storage, and poisonous look-alikes.-More than 30 delicious recipes.-Includes range maps and charts that list plants by habitat and by season.
Foraging Cookbook: 75 Recipes to Make the Most of Your Foraged Finds
by Karen StephensonGreat meals sourced from the great outdoors—the practical approach to cooking foraged foods You don't have to go too far to find fresh flavors: an astounding array of delicious, nutritious, free ingredients is probably right outside your door. All you have to do is go find them—and cook them with care. The Foraging Cookbook makes it easy to go wild with wild foods, including berries, seeds, mushrooms, and more. From Baked Veggie Burgers to Wild Pizza, this comprehensive foraging cookbook delivers everything you need to transform fresh, found edibles into delectable dishes your whole family will enjoy. Get some fresh air and exercise while foraging local fields and nearby forests for your next mouthwatering meal—with a little help from The Foraging Cookbook. This complete foraging cookbook includes: 75 Tasty recipes—Discover dozens of dishes, including plenty of main courses and substantial meals, arranged by the type of foraged food, including greens, mushrooms, seeds, and fruit. The basics—Learn the fundamentals of foraging, facts on ethical harvesting, and how to grow or buy "foraged" foods. Easy-to-find, easy-to-forage—All ingredients are widely available, easily foraged foods that grow near human habitation. Finding your next forage-to-table feast has never been so fun and easy than with The Foraging Cookbook.
Foraging for Survival: Edible Wild Plants of North America
by Douglas Boudreau Mykel HawkeWhether you&’re a hiker taking a walk through your local wilderness, or a chef looking for new ingredients to incorporate in your dishes, Foraging for Survival is the book for you. As consumerism and a meat-heavy, processed diet become the norm and the world&’s population continues to grow at an exponential rate, more and more people are looking toward a more sustainable path for food. Authors Douglas Boudreau and Mykel Hawke believe that the future of food lies in the wild foods of times spanning back to before the mass-agriculture system of today. People have become distanced from the very systems that provide their food, and younger generations are increasingly unable to identify even the trees in their backyards. In response, Boudreau and Hawke have provided a compendium of wild edible plants in North America. Foraging for Survival is a comprehensive breakdown of different plant species from bearded lichen to taro, and from all over the United States. There are also tips for growing local native plants in the backyard to facilitate learning and enhance table fare at home. Other information you&’ll find inside: A list of different types of edible wild plantsForaging techniquesBugs and other grubs that can be consumedWarning signs of poisonous plantsAnd much more! Start eating wild today with Foraging for Survival!
Foraging for Wild Foods (Self-Sufficiency)
by David SquireWith delightful illustrations and fascinating facts aimed at young readers, this children&’s book explores the natural world of riverbanks. Have you ever wondered how and why beavers build their dams, how otters live, or how frogs come to be? Now you can find out! This charming picture book teaches young children what it&’s like to be an animal living on and in the water. With each turn of the page, this volume reveals dozens of adorable illustrations, educational captions, and vocabulary words. From beavers and otters to snakes, frogs, newts, and more, children will love learning all about these busy aquatic animals and the amazing lives they live! This is a fixed-format ebook, which preserves the design and layout of the original print book
Foraging with Kids: 52 Wild and Free Edibles to Enjoy with Your Children
by Adele NozedarA fun, informative and practical introduction to safely foraging with kids, from the UK's bestselling foraging author.In today’s world of increasingly sedentary lifestyles and a growing detachment from the food that we eat, it has never been more important to encourage children to put down their screens, get outside and engage with the natural world around them. Foraging with Kids is a fun, practical book for parents to work through with their children that encourages families to interact with their environment and gain knowledge and practical understanding of the natural world through exploration and play. The projects are based around 50 easy-to-identify plants that are abundant in parks, forests and hedgerows worldwide, making the challenge of discovering functional flora just as achievable to those who live in the city as in the countryside. Once they have foraged their plants, children will be amazed by the diverse practical uses that they can set them to; from making soap from conkers or setting a delicious egg-free custard with plantain, to stopping minor cuts from bleeding with hedge woundwort. Children will take great pride in seeing their gatherings forming part of the family meal and parents will be amazed at how even the most vegetable-averse child will develop an enthusiastic appetite for a meal that they have contributed to. Illustrated throughout with beautiful hand drawings and with essential information on plant facts and identification, as well as a diverse range of engaging, practical projects that the whole family will want to get involved with, this is the perfect book for anyone who wants the children under their care to get outside, connect with nature and have a lot of fun in the process.