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The New Wildcrafted Cuisine

Author : Pascal Baudar
ISBN : 9781603586061
Genre : Cooking (Wild foods)
File Size : 29. 27 MB
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With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

The Wildcrafting Brewer

Author : Pascal Baudar
ISBN : 9781603587181
Genre : Ale
File Size : 48. 26 MB
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Primitive beers, country wines, herbal meads, natural sodas, and more The art of brewing doesn't stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks. Now fermentation fans and home brewers can rediscover these "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based "country wines," to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

Wildcrafted Fermentation

Author : Pascal Baudar
ISBN : 9781603588515
Genre : Cooking
File Size : 74. 17 MB
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"Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even "noxious weeds." Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In Wildcrafted Fermentation, Pascal Baudar provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes that will inspire even the most jaded palate. Wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. The recipes are adaptable for people who purchase seasonal and local produce, or harvest from the garden. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro, the first time and every time. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. As the author writes, "Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment.""--

The Healthy Bones Nutrition Plan And Cookbook

Author : Laura Kelly
ISBN : 9781603586252
Genre : Cooking
File Size : 79. 62 MB
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A Medicine Through FoodTM Guide Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. It’s a grim picture, but The Healthy Bones Nutrition Plan and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism. They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations. The authors’ quest for a natural, effective, safe way to prevent and treat bone loss began after 20 years of frustration, during which Helen tried supplements and several popular dietary approaches to arrest bone loss, only to see her bones continue to deteriorate year by year. Drawing on her knowledge of metabolic science and a rigorous examination of current research, Laura created a unique diet-based approach to bone health that allowed Helen’s body to absorb the nutrients that are naturally present in whole foods. Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely—without taking any pharmaceuticals. Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health. The book includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts. The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms—an important source of vitamin D. Readers can count on their personal nutrition plans and the Kellys’ recipes to provide food that helps calcium reach, and potentially strengthen, their bones.

Forage Harvest Feast

Author : Marie Viljoen
ISBN : 9781603587501
Genre : COOKING
File Size : 31. 55 MB
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One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Artisan Farming

Author : Richard Harris
ISBN : 9781423613411
Genre : Gardening
File Size : 33. 5 MB
Format : PDF
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Artisan Farming focuses on the unique farming culture of New Mexico. Laden with rich photos, ripe with human interest stories, and bounteous with tantalizing recipes, Artisan Farming explores this state's one-of-a-kind agricultural heritage and the revival of traditional, organic, and "artisan" farming. Explore these small farms, farmers' markets, community-upported agriculture (CSA) organiztions, heritage seed exchanges, and other entries that have made the independent farming revival possible.

The Vegan Guide To New York City

Author : Rynn Berry
ISBN : 0978813219
Genre : Cooking
File Size : 77. 23 MB
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The Vegan Guide to New York City--2008 is a comprehensive guidebook to the restaurants and shopping resources of New York City. Now in its fourteenth edition, The Vegan Guide has been praised by the New York Times for being a portable conscience, and by the New York Daily News for being a very complete guide. Authored by Rynn Berry, the historical advisor to the North American Vegetarian Society, it is written with panache, wit, and style. This item is Returnable

Gourmet News

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ISBN : CORNELL:31924059619431
Genre : Food industry and trade
File Size : 54. 75 MB
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Eastwest

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ISBN : UCSC:32106020387202
Genre : Naturopathy
File Size : 82. 66 MB
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East West Journal

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ISBN : UCSC:32106009900058
Genre : Alternative medicine
File Size : 26. 66 MB
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The Compu Mark Directory Of U S Trademarks

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ISBN : STANFORD:36105015214203
Genre : Computer industry
File Size : 88. 18 MB
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The Herb Quarterly

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ISBN : CORNELL:31924074261110
Genre : Cookery (Herbs)
File Size : 62. 19 MB
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Body Soul Watertown Mass

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ISBN : UCSC:32106017689271
Genre : Lifestyles
File Size : 45. 16 MB
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California Coast Ocean

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ISBN : UCR:31210014670499
Genre : Coastal ecology
File Size : 66. 26 MB
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Vegetarian Times

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ISBN : CORNELL:31924095700278
Genre : Vegetarianism
File Size : 66. 48 MB
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The Utne Reader

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ISBN : WISC:89080390156
Genre : Underground press publications
File Size : 72. 81 MB
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Paleo Vegan

Author : Ellen Jaffe Jones
ISBN : 9781570678943
Genre : Cooking
File Size : 76. 26 MB
Format : PDF
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With their heavy emphasis on meat, paleo cookbooks have had little to offer vegans...until now. Athlete, coach, and vegan advocate Ellen Jaffe Jones joins forces with chef extraordinaire and culinary genius Alan Roettinger to present a surprising yet delectable blend of plant-based vegan cuisine and popular paleo diets. Ellen examines both vegan and paleo dietary approaches, culling myth from reality. Laying bare the essentials, she proposes a simple, straightforward way of eating based on natural, whole, unprocessed foods that both diet styles endorse. Nutritional charts let you compare at a glance the value of vital macronutrients, such as protein and calcium, which play an important role in paleo diets, so you can easily select healthful, power-packed, plant-based alternatives to help you survive the rigors of civilized life. Just a simple hunt and gathering at your local grocery store, farmers market, or back-yard garden is all you'll need to evolve your diet from primitive to superhuman. Alan then takes these basic principles and guidelines and sets your primeval taste buds ablaze by dishing up wild creations and exotic flavor combinations using a bounty of fresh, whole foods such as nuts and seeds, fruits, vegetables, wild-crafted greens and mushrooms, and healthy fats (as well as the occasional cheat of beans or grain-like seeds). Dishes like Oyster Mushroom and Baby Bok Choy Curry, Dandelion Salad with Beets, Roasted Pumpkin Dip, and Tuscan Kale with Chili, Garlic, and Black Olives highlight the culinary delights that await in Paleo Vegan.

Nofa Ny S Organic Food Guide

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ISBN : CORNELL:31924089589109
Genre : Organic farming
File Size : 43. 17 MB
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Global Rhythm

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ISBN : UCSD:31822036954360
Genre : Popular music
File Size : 70. 85 MB
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Raw Food Fast Food

Author : Philip McCluskey
ISBN : 1449904130
Genre : Cooking
File Size : 37. 77 MB
Format : PDF, ePub
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For too long raw cuisine has been seen as a luxury for those with time and money to spare. But the fact of the matter is that the ideology behind eating raw - to consume whole, fresh, and local foods, and to maximize their health benefits - is totally in keeping with the idea of "fast food." All that it takes is some creative adjustment! These sexy, hip and incredibly fast recipes prove how convenient a raw diet can be. Full of tips, information and beautiful photographs to accompany the simplest (but also the most delicious) living food dishes imaginable, this book is the perfect raw foods primer for busy families, young urbanites, and anyone looking to lose weight, feel healthier, and begin to glow! An author and motivational speaker whose own life was transformed (lost over 215 lbs) by the power of raw foods, Philip McCluskey is ready to guide both seasoned chefs and culinary newcomers into this fun, energetic, and loving world of raw cuisine. Feel your best ever while eating the real "fast food" - just as nature intended. * Soups - 6 recipes, including my famous Spinach Bisque. * Appetizers - 10 recipes to please any palette. * Entrees - 11 recipes including raw pasta, burger, tacos, quiche, lasagna, and more! * Salads - 7 recipes, including both green and fruit salads. * Desserts - 6 recipes guaranteed to get your kids excited. * Smoothies & Teas - 11 recipes to keep your light and juicy. * Ingredients lists & nutritional facts * Over 50 Recipes and 100 pages of Quick Raw Food Dishes And, all the recipes are: * 100% Raw * 100% Vegan * 100% Vegetarian * 100% Dairy Free * 100% Gluten Free

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