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Wild Birds: Designs for Appliqué & Quilting
by Carol ArmstrongCarol again presents charming images inspired by her personal observations of nature. Use the designs of your favorite feathered friends to applique onto quilts, clothing, and home decor items. Complete directions for 8 projects. Includes 22 full-size patterns of birds such as Robin, Baltimore Oriole, Carolina Wren, Northern Cardinal, Killdeer, Hummingbird, Meadowlark, Redheaded Woodpecker, and many others. Detailed how-to instructions teach Carol's lightbox applique technique, a no-template method suitable for beginners as well as more experienced appliquers. Carol's unique background quilting patterns create shades and textures. Learn how to design bird patterns inspired by your own backyard visitors.
Wild Bread: Hand-Baked Sourdough Artisan Breads in Your Own Kitchen
by Lisa RaynerThis book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen.
Wild Bread: Sourdough Reinvented
by MaryJane ButtersThe owner of the historic Barron Flour Mill completely reinvents the concept of healthier-for-you, naturally fermented sourdough.Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, MaryJane Butters&’ quick and easy 1-minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs.Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane&’s world, there&’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you&’ve been thinking about is more like a vitamin pill than a source of &“carb-loaded&” guilt.Lessons gleaned from MaryJane Butters&’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough &“mother&” for companionship would lead her to write a pioneering wild-yeast bread book. &“One of my favorite resources for beginners.&”—A Home Made from Scratch
Wild Brews: Beer Beyond the Influence of Brewer's Yeast
by Jeff SparrowExplores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
Wild Brews: The craft of home brewing, from sour and fruit beers to farmhouse ales
by Jaega WiseProduced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers.Recipes and styles featured in the book include:- German Berliner Weisse (tart and refreshing) and Gose (salty and dry)- Belgian Lambics, gueze, Flanders red ale and fruit beers- French Farmhouse ales such as saison and biere de garde- Norwegian Farmhouse Ales including the Kveik IPA- English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.
Wild Brews: The craft of home brewing, from sour and fruit beers to farmhouse ales
by Jaega WiseProduced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers.Recipes and styles featured in the book include:- German Berliner Weisse (tart and refreshing) and Gose (salty and dry)- Belgian Lambics, gueze, Flanders red ale and fruit beers- French Farmhouse ales such as saison and biere de garde- Norwegian Farmhouse Ales including the Kveik IPA- English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.
Wild Eats and Adorable Treats: 40 Animal-Inspired Meals and Snacks for Kids
by Jill MillsWild Eats and Adorable Treats is full of simple, healthy recipes that kids will enjoy because all the meals resemble kids’ favorite animals. The dishes run the gamut, from breakfast delights to lunches and snacks to take to school, and of course dinner and desserts to make at home. The best part is that children will have a blast preparing and eating the dishes, shaped like different animals, such as owls, pigs, sheep, and many more. Author Jill Mills, who has three sons of her own, incorporates fun facts about the animals throughout so kids can impress their friends with their new knowledge--in the kitchen and beyond! Lavishly illustrated throughout, this cookbook includes recipes like Porcupine Pretzel Pear Snack, Foxy Fruit Snack, Koala Tree Treats, Gorilla Granola Cups, and more. This is an essential book for any parent struggling to get their kids to eat balanced meals!
Wild Edibles
by Sergei BoutenkoIn this field guide to foraging wild edible plants, Sergei Boutenko (son of raw-food guru Victoria Boutenko) explores the health benefits of wild-harvested food, explains how to safely identify trailside weeds, herbs, fruits, and greens that grow worldwide, and shares his delicious, nutrient-dense recipes.Sergei Boutenko has been gathering wild plants since he was 13, when, early on in a 6-month hike from Mexico to Canada, he and his raw-food family ran out of provisions and turned to foraging for survival in the wild. Back in civilization, Boutenko was dismayed by the inferior quality of store-bought food and industrial agriculture, and began to regularly collect wild plants near his home and on his travels. Now, in Wild Edibles, he shares knowledge gleaned from years of live-food wildcrafting and thriving in harmony with nature.This practical guide to plant foraging gives hikers, backpackers, raw foodists, gardeners, chefs, foodies, DIYers, survivalists, and off-the-grid enthusiasts the tools to identify, harvest, and prepare wild edible plants. The book outlines basic rules for safe wild-food foraging and discusses poisonous plants, plant identification protocol, gathering etiquette, and conservation.Boutenko explores in detail the many rewards of eating wild flora: environmental protection, sustainability, saving money, economic self-sufficiency, and healthy living. He draws on thoroughly researched nutrition science to make a compelling case for the health benefits of a diverse, local-food diet that includes wild greens.The majority of the 60 edible plants described in this field guide can be found worldwide, including common-growing trees. Over 300 color photos make plant identification easy and safe. A chapter containing 67 high-nutrient vegan recipes--including green smoothies, salads and salad dressings, spreads and crackers, main courses, juices, and sweets--provides inspiration to join Sergei on the trail to radiant health."Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes has taught me that my backyard is full of free food! Way to go, Sergei." --John Mackey, CEO of Whole Foods MarketFrom the Trade Paperback edition.
Wild Edibles of Deserts: Food Security and Sustainability (Exploring Medicinal Plants)
by Mushtaq Ahmad Muhammad Zafar Andrea Pieroni Shazia Sultana Mohd Kafeel Ansari Salman MajeedGlobal Wild Edibles of Deserts: Food Security and Sustainability provides coverage of topics in food and health in desert rangelands, using an interdisciplinary approach that considers health not only in a functional and human sense, but also in terms of external factors including aridity.The plant diversity in desert ecosystems provide economic service benefits, such as sources of fodder, fuel wood, and traditional medicinal plants. This book documents wild edibles commonly grown in deserts that are hugely beneficial for the herbal industry for the socio-economic uplift of local communities. This book contains multiple field pictorial graphs of desert wild edible plants to help with their identification, and it gives detailed information on food security issues and sustainability measures in the world desert zones. It also focusses on the diversity of wild edibles in deserts across the globe, their nutraceutical importance, production-consumption trends, integration into food menus, and marketing and livelihood opportunities to the indigenous people.A volume in the Exploring Medicinal Plants series, this book creates opportunity for policymakers to develop plans for the successful entry of wild edibles into herbal industries, and attracts farmers owning infertile lands to cultivate wild edibles in desert rangeland. The book is a valuable resource for researchers, conservationists, and policymakers seeking solutions at the intersection of food security and environmental sustainability.
Wild Fermentation
by Sandor Ellix KatzFor thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes--some familiar, others exotic--that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses. The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate. Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto. " He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.
Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation
by Sandor KatzA classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. <P><P>Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate-in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
by Sandor Ellix Katz&“Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.&”—The New YorkerThe book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the &“Johnny Appleseed of Fermentation&” returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.Since its original publication, and aided by Katz&’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they&’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz&’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called &“one of the unlikely rock stars of the American food scene&” by The New York Times.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including:Strawberry KvassAfrican Sorghum BeerInfinite Buckwheat BreadAnd many more!Updates on original recipes also reflect the author&’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen! &“A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk.&”—Wired MagazineMore praise for Sandor Ellix Katz and his books:&“The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.&”—Deborah Madison, author of Local Flavors&“The fermenting bible.&”—Newsweek&“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.&”—Grist
Wild Game Cooking: Over 100 Recipes for Venison, Elk, Moose, Rabbit, Duck, Fish and More
by Keith SarasinMake the most of your wild game harvest with Wild Game Cooking.There is no food fresher than the food you get from the wild. No matter where you live or what you hunt, this cookbook has you covered. With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations.Inside you&’ll find:Over 100 recipes for all of your wild gameTechniques for butchering, cleaning, cooking, and storing your gameTender and tough cuts, sausages, jerky, stews, ground meats, and moreTips for curing and dehydrating your meat so nothing goes to wasteWhether you&’re cooking at the grill, on the campfire, or in the kitchen, make the most of nature&’s bounty with Wild Game Cooking.
Wild Game Food for Your Family: Nutritious Meat, Fish, and Vegetable Recipes that are Delicious and Easy to Prep are (Sustainable Living)
by Stacy HarrisWild Game Food For Your Family has recipes that use nutritious wild game, fish, and vegetables that are exceptionally delicious and surprisingly easy to prepare. This is a refreshing cookbook filled with heartwarming photographs of her beautiful family catching the fish and gathering the vegetables to prepare their healthy meals, such as the Crispy Bream and Roasted Vegetables only to be topped off with Gray's Peaches and Vanilla Cream Dessert.Not only are the recipes delicious, there are health facts and cooking hints sprinkled through the book along with vivid photographs of every recipe. Stacy clearly is inspired and inspires others from her overflow of love and priority for family and home and it is beautifully translated to the pages of her cookbook. Anyone with a desire to be healthier, dine on exceptionally delicious and surprisingly simple food, and get back to the natural ingredients that were meant for the body, needs this book.Stacy writes from a passion that wild venison, turkey, duck, quail, pheasant, fish, fruits, and vegetables without hormones, antibiotics, pesticides, and without being genetically modified are the most nutritious and tasty foods that one can eat. She states that whether you hunt, fish, and gather yourself, or whether you purchase from a reputable harvester and shop at farmers markets, changing your eating habits to wild foods is the best choice in health you will ever make. For many, preparing wild game seems to be a daunting task. In her book, not only does Stacy give the information needed to melt away any intimidation of cooking from the wild, but she also gives the techniques to simplify the process of making succulent, excellent meals. Her tried and true recipes come from a heart to love her family through cooking extraordinarily delicious food gathered from the garden, and hunted and fished from the wild.
Wild Magic: A seasonal guide to foraging with healing recipes
by Fern FreudCome along on a journey through the woods, over the fields and into the kitchen, to find nourishing ingredients to enjoy through the seasons.Wild Magic invites you to take a deep breath and reconnect with nature, discover the joy of seasonal eating and use the healing power of plants for self-care.From a fizzy drink of elderflower cordial to a warming bowl of mushroom noodles and melting wild garlic muffins to indulgent wild currant doughnuts, these 80 healing recipes and rituals that will make you fall in love with the wilderness that surrounds you in the city as the country, and embrace the beauty of slow living all year round.
Wild Mediterranean: The Age-old, Science-new Plan For a Healthy Gut, With Food You Can Trust
by Stella MetsovasA practical resource for restoring the microbial balance in our guts and rebooting overall health, featuring a simple 6-day, 2-phase detox cleanse and over 50 delicious Paleo-meets-Mediterranean recipes. The key to great digestive health lies in rewilding the gut and keeping the diverse microbes that inhabit it happy and thriving. In Wild Mediterranean Stella Metsovas breaks down the complex science behind digestive health and shares a deceptively simple and down-to-earth plan for ending the digestive issues that can have far-reaching effects on our everyday lives. Using foods you already know, trust, and love—delicious Mediterranean cuisine—it's easy to reintroduce essential microbes to your system and cultivate a healthy microbiome to banish bloating, discomfort, and irregularity forever. At the heart of Wild Mediterranean are Stella’s unique village-to-table recipes, all based on the historically prebiotic-rich cuisines favored by the world's healthiest populations and her own family heritage. Packed with pre-tox and detox protocols for preparing the gut to heal, key lifestyle practices to support overall wellness, and the scientific evidence to back it all up, Wild Mediterranean is a practical resource for restoring the microbial balance in your gut and realizing your best digestive health.
Wild Mushroom Cookbook: Soups, Stir-Fries, and Full Courses from the Forest to the Frying Pan
by Pelle Holmberg Ingrid HolmbergYou've spent the summer picking mushrooms in the forest, gaze sweeping along the trunks of trees and a basket of mushrooms dangling from the crook of your arm-but what next? With storerooms and cellar overflowing with chanterelles, porcini, and boletes, how do you prepare these delicacies of nature into flavorful and mouthwatering dishes? Wild Mushroom Cookbook is the cookbook foragers and mushroom lovers have been waiting for; this is the book that shows how to turn delicious, hand-picked ingredients into:Mushroom flourChanterelle soup with gorgonzolaDumplings, quesadillas, and risottosPorcini focacciaMushroom pie with mozzarella and chardLamb and venison stir-friesLasagnaAnd much more! Mushrooms are a flavor enhancer like no other-perfect for a light snack, appetizer or main course-and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar-, gluten-, and carb-free-making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Wild Mushroom Cookbook is all you need to turn your favorite hobby into tonight's dinner.
Wild Mushrooms: A Cookbook and Foraging Guide
by Kristen Blizzard Trent BlizzardGet ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild MushroomsBlack Trumpet, Blood Orange, and Beet SaladMaitake Beef StewCandy Cap and Walnut SconesBaked Brie with Chanterelle JamPorcini with Braised Pork MedallionsYellowfoot Mushroom TartAnd more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
Wild Rice Goose
by John G. MotoviloffThis is your guide to cooking wildfoods that you can hunt, fish, or forage#151;or buy from a growing number of wildfoods vendors#151;in the Upper Midwest. You’ll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy’s Plum Lake Bluegill. You’ll also discover a wealth of dishes reflecting the region’s ethnic riches#151;from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry. Wild Rice Goose also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing. You’ll find here: #149; more than 100 recipes for wildfoods from asparagus to venison #149; sidebars on regional foods, specialty preparations, and folk history #149; tips on finding and cleaning game, fish, and wild edibles #149; advice on freezing and drying #149; a list of Upper Midwest wildfoods vendors.
Wild Rice: An Essential Guide to Cooking, History, and Harvesting (Lyons Press Ser.)
by Susan Carol HauserThe Ojibwe people call wild rice "mahnomen," the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens. The book demystifies the purchasing of wild rice-black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice--clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets).The recipes range from simple soups to gourmet entrées and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today's wild rice is cultivated in flooded fields--rice paddies--in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious--naturally occurring wild rice or cultivated wild rice?
Wild Spring Plant Foods: The Foxfire AMericana Library (7) (The Foxfire Americana Library)
by Inc. Foxfire FundA handy illustrated guide to the edible plant life available in Appalachia and other temperate areas during the spring. From sassafras to rhubarb, each entry includes instructions on where to find the plant, how to spot it, and the ways it is best eaten, often with recipes. Plants include: MorelAsparagusWild onionWild garlic NettlesWild radishWhite mustardWater cressHorseradishChicoryWild lettuceDandelion
Wild Sugar: The Pleasures of Making Maple Syrup
by Susan Carol HauserMaple syrup and maple candy--sunbursts on the tongue, gifts from nature. In this lyrical account, Hauser tells the story of sugaring--why the sap can be harvested only in the Midwest, New York, New England, and southeastern Canada; how to gather it; and how to make syrup and candy and how to enjoy them. She also tells the story of the American Indian traditions and of their practices that are essentially used today in backyard sugar bushes and in the maple syrup industry. Wild Sugar also includes instructions for those who want to tap a tree and make syrup, recipes for those who love the taste of maple, and an account of one family's sugaring adventure for those who love lore and history and a good story.
Wild Summer and Fall Plant Foods: The Foxfire Americana Library (8) (The Foxfire Americana Library)
by Inc. Foxfire FundA handy illustrated guide to the edible plant life available in Appalachia and surrounding areas during the summer and fall seasons. From berries to herbs perfect for teas and tonics, each entry includes information on where to find the plant, how to spot it, and the best ways to eat it, often with recipes. Plants include: GooseberriesRaspberriesBlueberriesFigsPawpawsCattailsNutgrassThistleCatnipSpearmintPeppermintBlue-mountain teaYarrowChamomile DillsBlack WalnutsPecansHazelnuts
Wild Sweetness: Recipes Inspired by Nature
by Thalia HoFrom the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder. In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer—a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you&’ll want to cook over and over again.
Wild Winemaking: Easy & Adventurous Recipes Going Beyond Grapes, Including Apple Champagne, Ginger–Green Tea Sake, Key Lime–Cayenne Wine, and 142 More
by Richard W. BenderMaking wine at home just got more fun, and easier, with Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and use an unexpected range of readily available fruits, vegetables, flowers, and herbs. The ingredient list is irresistibly curious. How about banana wine or dark chocolate peach? Plum champagne or sweet potato saké? Chamomile, sweet basil, blood orange Thai dragon, kumquat cayenne, and even cannabis rhubarb wines have earned a place in Bender’s flavor collection. Go ahead, give it a try.