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Author: Marcus Harrison
Publisher: Lulu.com
ISBN: 0244941645
Category : Cooking
Languages : en
Pages : 142
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Book Description
In some parts of the world members of the nettle family are used as a common food, cooked in similar ways to spinach. From Nepal and Northern India, to the Horn of Africa and country folk of Italy, Romania, and Estonia there are still traditions of using nettles for food. In Britain use of nettles is largely within the foraging community, or by chefs looking for an edge over their competitors. Not all nettle greens are equal when it comes to quality, and the recipes allow you to experiment with nettles in a variety of cooking styles and get to know nettle greens as an ingredient. The recipes are based on single person portions so you can learn how to cook nettles without committing large amounts of time, and money on ingredients. Cooking with Nettles is the first comprehensive English language nettle cookbook. The author is one of the UK's best-known foraging authorities having had an interest in wild food plants for nearly forty years and teaching wild food enthusiasts about the subject since 2004.
Author: Marcus Harrison
Publisher: Lulu.com
ISBN: 0244941645
Category : Cooking
Languages : en
Pages : 142
Get Book
Book Description
In some parts of the world members of the nettle family are used as a common food, cooked in similar ways to spinach. From Nepal and Northern India, to the Horn of Africa and country folk of Italy, Romania, and Estonia there are still traditions of using nettles for food. In Britain use of nettles is largely within the foraging community, or by chefs looking for an edge over their competitors. Not all nettle greens are equal when it comes to quality, and the recipes allow you to experiment with nettles in a variety of cooking styles and get to know nettle greens as an ingredient. The recipes are based on single person portions so you can learn how to cook nettles without committing large amounts of time, and money on ingredients. Cooking with Nettles is the first comprehensive English language nettle cookbook. The author is one of the UK's best-known foraging authorities having had an interest in wild food plants for nearly forty years and teaching wild food enthusiasts about the subject since 2004.
Author: Piers Warren
Publisher: Wildeye
ISBN: 1905843003
Category :
Languages : en
Pages : 50
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Book Description
Stinging nettles are, for many of us, nothing more than persistent weeds with a painful sting. But apart from having an important role in the web of life, nettles are an incredibly useful plant to mankind. They have been put to myriad uses by our ancestors, and many of these are still valid today. Already stinging nettle products are growing in popularity in the field of alternative medicine, as their wide range of health benefits becomes better known. This unique book explores the diverse uses of this fascinating plant - in the garden and the kitchen, for their medical and fibrous properties and so on. It is packed with practical suggestions, as well as a guide to the botany of stinging nettles, and how to collect and store them. For example, you will discover how to use nettles to: make a liquid plant fertiliser brew an unusual beer make a dandruff treatment protect beehives flavour an omelette make friendship bracelets repel flies naturally make green or yellow fabric dyes keep yourself warm in the winter and much more ... The many health benefits of taking nettles in various forms include relief from: hay fever and other allergies; acne and other skin conditions; arthritis and rheumatism; asthma; stress; high blood pressure; depression; enlarged prostate gland. The book also features Digital Nettle Art!
Author: Marcus Harrison
Publisher: Lulu.com
ISBN: 1326447343
Category :
Languages : en
Pages : 140
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Book Description
For a Limited time only - A Special Early-Bird launch discount price. For many people the nearest they get to seaweed as a food is the crispy fried side-dish served in Chinese eateries. However, that menu item is usually made from fried green cabbage or kale, and is about as far removed from the true vegetables of the sea and sea life as one could possibly get. Cooking with Seaweed is a cookery book designed for anyone wanting to explore the world of edible seaweeds - mainly in northern temperate Europe. Over one hundred recipes and ways of preparing edible seaweed are covered; ranging from the inclusion of seaweed in soups and salads, to meat dishes and breads.
Author: Gayla Trail
Publisher: Simon and Schuster
ISBN: 1439103518
Category : Gardening
Languages : en
Pages : 212
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Book Description
This is not your grandmother's gardening book. You Grow Girl is a hip, humorous how-to for crafty gals everywhere who are discovering a passion for gardening but lack the know-how to turn their dreams of homegrown tomatoes and fresh-cut flowers into a reality. Gayla Trail, creator of YouGrowGirl.com, provides guidance for both beginning and intermediate gardeners with engaging tips, projects, and recipes -- whether you have access to a small backyard or merely to a fire escape. You Grow Girl eliminates the intimidation factor and reveals how easy and enjoyable it can be to cultivate plants and flowers even when resources and space are limited. Divided into accessible sections like Plan, Plant, and Grow, You Grow Girl takes readers through the entire gardening experience: Preparing soil Nurturing seedlings Fending off critters Reaping the bounty Readying plants for winter Preparing for the seasons ahead Gayla also includes a wealth of ingenious and creative projects, such as: Transforming your garden's harvest into lush bath and beauty products Converting household junk into canny containers Growing and bagging herbal tea Concocting homemade pest repellents ...and much, much more. Witty, wise, and as practical as it is stylish, You Grow Girl is guaranteed to show you how to get your garden on. All you need is a windowsill and a dream!
Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 675
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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Ashley Rodriguez
Publisher: Clarkson Potter
ISBN: 0593579321
Category : Cooking
Languages : en
Pages : 273
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Book Description
Deepen your relationship with the natural world through more than 80 delightfully inventive recipes featuring seasonal ingredients, plus thoughtful essays, tips, and basic techniques for foraging, preserving, and cooking over an open fire. At a time when we urgently need to connect with the earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. Organized seasonally, you’ll find recipes to make the most of your farmers market or neighborhood foraging haul, such as a comforting Nettle Orecchiette with Sausage and Mint in spring (and how to use nettle leaves to make a nutritious, soothing cup of tea on chilly mornings); Nectarine Salad with Cucumber, Fennel, Feta and Herbs in summer; and Fire-Roasted Pumpkin Fondue with Chanterelles in fall. You’ll also find tips for harvesting ingredients, from mushrooms to nettles to edible flowers, along with preserving, fermenting, beginner foraging techniques, and mindfulness activities. Seasonal ingredients are spotlighted so you can make the most of nearby nature. It can be as simple as pairing salmon with the distinct flavor of spruce tips snipped from a tree or plucking lilac blossoms and making Rhubarb-Lilac Jam to dollop on a pavlova. From small urban backyards to nearby parks to forests and beyond, when we become more connected to the outdoors through our food, it sparks a deeper connection to ourselves.
Author: Bryant Terry
Publisher: Ten Speed Press
ISBN: 0399581049
Category : Cooking
Languages : en
Pages : 258
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Book Description
NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom “In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America “[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)
Author: Bert Davis
Publisher: Microcosm Publishing
ISBN: 1621064719
Category : House & Home
Languages : en
Pages : 161
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Book Description
The Dwelling Portably series returns with Holly and Bert's newest contribution to their fourth decade of DIY homesteading. The 2009-2015 collection assembles their correspondence and what they've picked up over the last six years, lovingly crafted on manual typewriters from a remote Oregon outpost. The tips and tricks presented here are practical and useful—pertaining to things like biking, permanent camping, alternative communities, DIY healthcare, disaster preparation, eating off the land, and MacGyver-like skills to prepare you for any and all situations. Whether you’re planning to step off the grid or just simplify your life a little, Dwelling Portably has something for just about everyone.
Author:
Publisher: Macmillan
ISBN: 1250077559
Category : Bread
Languages : en
Pages : 474
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Book Description
"A fully revised and updated edition of the best-selling Healthy Bread in Five Minutes a Day?the quick and easy way to make nutritious whole grain artisan bread"--Amazon.com.
Author: Chad Sarno
Publisher: Hachette UK
ISBN: 0751572829
Category : Cooking
Languages : en
Pages : 320
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Book Description
'Chad and Derek just created the next required reading in plant-based cooking . . . Make your life easier, tastier, and Wicked Healthy with the Sarno boys' Michelle and Matt, New York Times bestselling authors of the Thug Kitchen series 'Whether you are going the whole vegan hog, or trying it a few days a week, this book is the perfect inspiration' The Lady Hi, we're Chad and Derek. We're brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavours, crunchy textures, and all with knife-sharp attention to detail. We're proud graduates of the University of Common Sense who simply believe that eating more veg is good for you and good for the planet. THE WICKED HEALTHY COOKBOOK presents a delicious game plan endorsed by every doctor and health organisation in the world: eat more plants. Chefs Chad and Derek Sarno are among the world's foremost authorities on plant-based cooking and here they share their secrets for making killer meals. Celebrating the central role of beautiful, crave-able food for our health and vitality, Chad and Derek provide 129 recipes for everyday meals and fancy dinner parties alike and also show us how to kick back and indulge with drool-inducing recipes like: Sloppy BBQ Jackfruit Sliders with Slaw New England Style "Lobstah" Rolls Grilled peaches with Vanilla Spiced Gelato Mango Sriracha Caramel. 'Derek and Chad deliver you a world of flavors, textures, and downright sexy food! These plant-pushers know their stuff. Learn from them and feel better because of them. Cook the future-of-food now!' Jane Land and Matthew Glover, founders of Veganuary
