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Author: University of Minnesota. Landscape Arboretum
Publisher:
ISBN:
Category : Cooking (Natural foods)
Languages : en
Pages : 79
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Book Description
Food feeds the soul. Seasons inspire the palate. The Minnesota Landscape Arboretum is at the intersection of nature and culinary adventure. A year-round place to experience the seasons, it also serves as a unique destination on a foodie road trip.Your gastronomical guide to 101 tastes of the season are guest chef instructors from Arboretum cooking classes, treasured Arboretum recipes from the original Tea Room, cooking experts featured in summer exhibitions, and of course, resident chefs who add modern twists and local flavorings to classic favorites.
Author: University of Minnesota. Landscape Arboretum
Publisher:
ISBN:
Category : Cooking (Natural foods)
Languages : en
Pages : 79
Get Book Here
Book Description
Food feeds the soul. Seasons inspire the palate. The Minnesota Landscape Arboretum is at the intersection of nature and culinary adventure. A year-round place to experience the seasons, it also serves as a unique destination on a foodie road trip.Your gastronomical guide to 101 tastes of the season are guest chef instructors from Arboretum cooking classes, treasured Arboretum recipes from the original Tea Room, cooking experts featured in summer exhibitions, and of course, resident chefs who add modern twists and local flavorings to classic favorites.
Author: Steve Gottlieb
Publisher: Rowman & Littlefield
ISBN: 1589795741
Category : Photography
Languages : en
Pages : 145
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Book Description
Author/photographer Gottlieb turns his lens to the nation's capital--perhaps the most photographed city on earth. Through Gottlieb's remarkable eye, Washington, D.C. is portrayed in all seasons, at all times of day, and in every subtle variation of light. These photographs provide an interpretation of our nation's capital that is both stirring and joyful, reverent yet luminous.
Author: Allyson Levy
Publisher: Chelsea Green Publishing
ISBN: 1645020460
Category : Gardening
Languages : en
Pages : 384
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Book Description
*2023 GardenComm Media Awards Silver Laurel Medal of Achievement The easy-to-use resource for growing healthy, resilient, low-maintenance trees, shrubs, vines, and other fruiting plants from around the world—perfect for farmers, gardeners, and landscapers at every scale. Illustrated with more than 200 color photographs and covering 50 productive edible crops—from Arctic kiwi to jujube, medlar to heartnut—this is the go-to guide for growers interested in creating diversity in their growing spaces. "[Levy and Serrano] go way beyond the standard fare. . . . With their help, you’ll be growing persimmons, currants and hazelnuts in no time."—Modern Farmer Cold-Hardy Fruits and Nuts is a one-stop compendium of the most productive, edible fruit-and nut-bearing crops that push the boundaries of what can survive winters in cold-temperate growing regions. While most nurseries and guidebooks feature plants that are riddled with pest problems (such as apples and peaches), veteran growers and founders of the Hortus Arboretum and Botanical Gardens, Allyson Levy and Scott Serrano, focus on both common and unfamiliar fruits that have few, if any, pest or disease problems and an overall higher level of resilience. Inside Cold-Hardy Fruits and Nuts you’ll find: Taste profiles for all fifty hardy fruits and nuts, with notes on harvesting and uses Plant descriptions and natural histories Recommended cultivars, both new and classic Propagation methods for increasing plants Nut profiles including almonds, chestnuts, walnuts, and pecans Fertilization needs and soil/site requirements And much more! With beautiful and instructive color photographs throughout, the book is also full of concise, clearly written botanical and cultural information based on the authors’ years of growing experience. The fifty fruits and nuts featured provide a nice balance of the familiar and the exotic: from almonds and pecans to more unexpected fruits like maypop and Himalayan chocolate berry. Cold-Hardy Fruits and Nuts gives adventurous gardeners all they need to get growing. Both experienced and novice gardeners who are interested in creating a sustainable landscape with a greater diversity of plant life—while also providing healthy foods—will find this book an invaluable resource.
Author: Niki Segnit
Publisher: Bloomsbury Publishing USA
ISBN: 160819874X
Category : Cooking
Languages : en
Pages : 402
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Book Description
A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
Author: John Claudius Loudon
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 766
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Book Description
Author:
Publisher:
ISBN:
Category : Arboretums
Languages : en
Pages : 24
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Book Description
Author: Robert Beatty
Publisher: Disney Electronic Content
ISBN: 1484778693
Category : Juvenile Fiction
Languages : en
Pages : 383
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Book Description
Serafina's defeat of the Man in the Black Cloak has brought her out of the shadows and into the daylight realm of her home, Biltmore Estate. Every night she visits her mother in the forest, eager to learn the ways of the cat¬amount. But Serafina finds herself caught between her two worlds: she's too wild for Biltmore's beautifully dressed ladies and formal customs, and too human to fully join her kin. Late one night, Serafina encounters a strange and terrifying figure in the forest, and is attacked by the vicious wolfhounds that seem to be under his control. Even worse, she's convinced that the stranger was not alone, that he has sent his accomplice into Biltmore in disguise. Someone is wreaking havoc at the estate. A mysterious series of attacks test Serafina's role as Biltmore's protector, culminating in a tragedy that tears Serafina's best friend and only ally, Braeden Vanderbilt, from her side. Heartbroken, she flees. Deep in the forest, Serafina comes face-to-face with the evil infecting Biltmore—and discovers its reach is far greater than she'd ever imagined. All the humans and creatures of the Blue Ridge Mountains are in terrible danger. For Serafina to defeat this new evil before it engulfs her beloved home, she must search deep inside herself and embrace the destiny that has always awaited her.
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469372
Category : Cooking
Languages : en
Pages : 370
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Book Description
Beer has never been a stranger to North America. Author Stan Hieronymous explains how before European colonization, Native Americans were making beer from fermented corn, such as the tiswin of the Apache and Pueblo tribes. European colonists new to the continent were keen to use whatever local flavorings were at hand like senna, celandine, chicory, pawpaw, and persimmon. Before barley took hold in the 1700s, early fermentables included corn (maize), wheat bran, and, of course, molasses. Later immigrants to the young United States brought with them German and Czech yeasts and brewing techniques, setting the stage for the ubiquitous Pilsner lagers that came to dominate by the late 1800s. But local circumstances led to novel techniques, like corn and rice adjuncts, or the selection of lager yeasts that could ferment at ale-like temperatures. Despite the emergence of brewing giants with national distribution, “common brewers” continued to make “common beer” for local taverns and pubs. Distinctive American styles arose. Pennsylvania Swankey, Kentucky Common, Choc beer, Albany Ale, and steam beer—now called California common—all distinctive styles born of their place. From its post-war fallow period, the US brewing industry was reignited in the 1980s by the craft beer scene. Follow Stan Hieronymous as he explores the wealth of ingredients available to the locavores and beer aficionados of today. He takes the reader through grains, hops, trees, plants, roots, mushrooms, and chilis—all ingredients that can be locally grown, cultivated, or foraged. The author supplies tips on how to find these as well as dos and don'ts of foraging. He investigates the nascent wild hops movement and initiatives like the Local Yeast Project. Farm breweries are flourishing, with more breweries operating on farms than the US had total breweries fewer than 50 years ago. He gives recipes too, each one showing how novel, local ingredients can be used to add fermentables, flavor, and hop-like bitterness, and how they might be cultivated or gathered in the wild. Armed with this book, brewers in America have never been better equipped to create a beer that captures the essence of its place.
Author:
Publisher:
ISBN:
Category : Gardening
Languages : en
Pages : 4
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Book Description
Author: Diana Beresford-Kroeger
Publisher: University of Michigan Press
ISBN: 9780472068517
Category : Nature
Languages : en
Pages : 212
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Book Description
Donated by Alain Arts, 2010, and autographed by author.
