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Author: Vanessa Gordon
Publisher: Dolman Scott Publishing
ISBN: 1838453350
Category : Fiction
Languages : en
Pages : 280
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Book Description
Archaeologist Martin Day had an affair with Ophelia Blue twenty years ago, and suddenly she is on her way to Naxos because she needs his help. He is excited to see her again, but also wary as his life now revolves around Helen. Ophelia, however, behaves perfectly - until she disappears after their first evening together without revealing why she had come. The police refuse to regard Ophelia as a missing person, nor is the difficult new Chief of Police, Inspector Kyriakos Tsountas, the kind of man to accept that her disappearance is connected to a strange local legend. The legend speaks of a lost ancient artefact known as the Kallos of Naxos. Only one man ever tried to find the Kallos, and he's dead. If Day is to find Ophelia he will need all his ingenuity and imagination, and quite possibly his courage. This is the fourth in the Naxos Mysteries series, in which many things come to a head for Martin Day in his search for the missing Ophelia.
Author: Vanessa Gordon
Publisher: Dolman Scott Publishing
ISBN: 1838453350
Category : Fiction
Languages : en
Pages : 280
Get Book Here
Book Description
Archaeologist Martin Day had an affair with Ophelia Blue twenty years ago, and suddenly she is on her way to Naxos because she needs his help. He is excited to see her again, but also wary as his life now revolves around Helen. Ophelia, however, behaves perfectly - until she disappears after their first evening together without revealing why she had come. The police refuse to regard Ophelia as a missing person, nor is the difficult new Chief of Police, Inspector Kyriakos Tsountas, the kind of man to accept that her disappearance is connected to a strange local legend. The legend speaks of a lost ancient artefact known as the Kallos of Naxos. Only one man ever tried to find the Kallos, and he's dead. If Day is to find Ophelia he will need all his ingenuity and imagination, and quite possibly his courage. This is the fourth in the Naxos Mysteries series, in which many things come to a head for Martin Day in his search for the missing Ophelia.
Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1603588523
Category : Cooking
Languages : en
Pages : 306
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Book Description
“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! Featured in The Independent’s (UK) "7 Best Fermentation Books of 2020" One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: At home From the wild plants in your local landscape From the cultivated plants in your garden From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”
Author: Hank Shaw
Publisher: Rodale Books
ISBN: 1609614011
Category : Cooking
Languages : en
Pages : 338
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Book Description
If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.
Author: Alicia Funk
Publisher:
ISBN: 9780983309208
Category : Cooking (Wild foods)
Languages : en
Pages : 175
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Book Description
Author: Leonard Lee Rue
Publisher: Lyons Press
ISBN: 9781592284658
Category : Deer
Languages : en
Pages : 0
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Book Description
The standard reference on all North American deer species-behavior, habitat, distribution, and more-with over three hundred photographs.
Author: Sherry Petersik
Publisher: Artisan
ISBN: 1579656765
Category : House & Home
Languages : en
Pages : 337
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Book Description
This New York Times bestselling book is filled with hundreds of fun, deceptively simple, budget-friendly ideas for sprucing up your home. With two home renovations under their (tool) belts and millions of hits per month on their blog YoungHouseLove.com, Sherry and John Petersik are home-improvement enthusiasts primed to pass on a slew of projects, tricks, and techniques to do-it-yourselfers of all levels. Packed with 243 tips and ideas—both classic and unexpected—and more than 400 photographs and illustrations, this is a book that readers will return to again and again for the creative projects and easy-to-follow instructions in the relatable voice the Petersiks are known for. Learn to trick out a thrift-store mirror, spice up plain old roller shades, "hack" your Ikea table to create three distinct looks, and so much more.
Author: William Bryant Logan
Publisher: W. W. Norton & Company
ISBN: 0393327787
Category : History
Languages : en
Pages : 337
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Book Description
Explores the role that the oak tree has played throughout history and in shaping the modern world.
Author:
Publisher:
ISBN:
Category : Forests and forestry
Languages : en
Pages : 666
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Book Description
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Henry David Thoreau
Publisher:
ISBN:
Category : Authors, American
Languages : en
Pages : 514
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Book Description
