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The Kitchen Pantry Cookbook
Learn how to make your own pantry staples with this essential handbook, including the condiments, nut butters, salad dressings, stocks, relishes, and dips you like to keep in stock.
Infusing Flavors
Learn to harness all kinds of flavors from natural sources, from delicate additions like flowers and gentle herbs, to bold tastes like fruits and seeds.
Making Soda at Home
DIVThis book breaks down the science of carbonation so you can discover over 35 natural and healthy recipes that are easily adapted for each of the three methods for carbonation./div
Homegrown Sprouts
How to grow sprouts at home, effectively and safely. Get incredibly fresh, delicious sprouts to eat alone or add to a variety of recipes.
Homemade Sausage
An ideal hands-on guidebook with step-by-step instructions on sourcing, grinding, seasoning, casing, preserving, and cooking sausage.
Good Morning America Cut the Calories Cookbook
From the highly successful morning news program, ABC's "Good Morning America, " come 120 of the best lowfat recipes submitted by viewers. 8-page color insert.
Cooking from Scratch
120 simple and delicious recipes in a cookbook that’s chock-full of nutritional information and expert advice from Seattle’s popular grocer, PCC Community Markets Eating healthy, local food prepared from scratch is at the heart of this cookbook from PCC Community Markets. Going strong for sixty-five years, they are respected and appreciated throughout the northwest for their commitment to local producers, sustainable food practices, and healthful, organic seasonal foods. You will find 120 recipes organized for every meal of the day, including many of PCC’s most popular dishes, such as their treasured Emerald City Salad. The book also includes cooking, storing, and shopping tips—everything you need to know to make the most of the local bounty offered in your area, wherever you live.
Curious Harvest
Most cookbooks are designed to answer the question “What do I want to eat?” Practical Food for the Curious Cook tackles the more realistic and fundamental question, “What do I have to eat?” Did turnip turn up in your local farm CSA? Maybe chard was marked down at the local market, or your neighbor had a surplus of zucchini. Flip through each page to find a beautiful illustration of a raw ingredient, like carrots, beets, kohlrabi or okra and a description of all the ways to prepare it. Roasted, steamed, boiled, grilled! Also available, is a list of ingredients it goes well with. Fortunately, you can mix almost anything and you are well on your way to a colorful roasted vegetable medley. There are no measurements to follow, no timers to keep track of. Maximus Thaler and Dayna Saffertein will guide you to provide cooking inspiration, not cooking dogma. Practical Food for the Curious Cook is for everyday people who want to regain a relationship with their food.
ACTFL Desk Book
None
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
