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Author: Alex Laird
Publisher: Penguin UK
ISBN: 0241371228
Category : Health & Fitness
Languages : en
Pages : 256
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Book Description
Root to Stem is a seasonal guide to living a healthy, sustainable lifestyle by putting nature at the heart of our physical and mental wellbeing. The root to stem philosophy means using all of the plant, vegetable or herb, to maximise the health benefits found in the ingredient, whilst also simultaneously reducing your carbon footprint and the amount of food wastage. Set out in four chapters, Root to Stem shares each of the four seasons' celebrations and health challenges, which natural ingredients are available, simple delicious recipes and easy to make herbal remedies, plus steps for how to beautify and support the environment. It will also include tips for foraging, growing a kitchen pharmacy, movement and exercise, and creative ways to reconnect with others and nature. Root to Stem is about discovery, pleasure, traditions, celebration and - ultimately - about how our eating choices can actually help to sustain the natural balance of our world.
Author: Alex Laird
Publisher: Penguin UK
ISBN: 0241371228
Category : Health & Fitness
Languages : en
Pages : 256
Get Book Here
Book Description
Root to Stem is a seasonal guide to living a healthy, sustainable lifestyle by putting nature at the heart of our physical and mental wellbeing. The root to stem philosophy means using all of the plant, vegetable or herb, to maximise the health benefits found in the ingredient, whilst also simultaneously reducing your carbon footprint and the amount of food wastage. Set out in four chapters, Root to Stem shares each of the four seasons' celebrations and health challenges, which natural ingredients are available, simple delicious recipes and easy to make herbal remedies, plus steps for how to beautify and support the environment. It will also include tips for foraging, growing a kitchen pharmacy, movement and exercise, and creative ways to reconnect with others and nature. Root to Stem is about discovery, pleasure, traditions, celebration and - ultimately - about how our eating choices can actually help to sustain the natural balance of our world.
Author: Gill Meller
Publisher: Hardie Grant Publishing
ISBN: 1787134342
Category : Cooking
Languages : en
Pages : 548
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Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021) Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: "I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." – Nigella Lawson "Gill Meller's latest cookbook, Time, is poetic and romantic – a string of beautiful recipes guide you through the seasons. – Yotam Ottolenghi, Guardian Praise for Gather: "My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." – Diana Henry "Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." – Hugh Fearnley-Whittingstall
Author: Tara Duggan
Publisher: Ten Speed Press
ISBN: 1607744139
Category : Cooking
Languages : en
Pages : 210
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Book Description
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.
Author: Kevin Paul Thompson
Publisher: Kevin P. Thompson
ISBN: 0944619991
Category : Family & Relationships
Languages : en
Pages : 357
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Book Description
Author: Alexander Dean
Publisher:
ISBN:
Category :
Languages : en
Pages : 114
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Book Description
Author: Alan R. Toogood
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9780789492968
Category : Plant cuttings
Languages : en
Pages : 0
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Book Description
Introducing an artificial method of vegetative reproduction by exploiting plants' regenerative abilities, Plants from Cuttings begins with an overview of the technique and an explanation of regeneration, followed by a how-to for each type of cutting, and, finally, an A-Z of the plants that can be grown in this manner.
Author: David M. Schwartz
Publisher: Creative Teaching Press
ISBN: 9781574713275
Category : Picture books
Languages : en
Pages : 20
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Book Description
Introduces, in simple text and photographs, the stems or roots of radishes, oaks, blackberries, peas, milkweed, corn, and strawberries.
Author: Lindsay-Jean Hard
Publisher: Workman Publishing
ISBN: 0761193030
Category : Cooking
Languages : en
Pages : 217
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Book Description
“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher
Author: Julianne Zedalis
Publisher:
ISBN: 9781947172401
Category : Biology
Languages : en
Pages : 1923
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Book Description
Biology for AP® courses covers the scope and sequence requirements of a typical two-semester Advanced Placement® biology course. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology for AP® Courses was designed to meet and exceed the requirements of the College Board’s AP® Biology framework while allowing significant flexibility for instructors. Each section of the book includes an introduction based on the AP® curriculum and includes rich features that engage students in scientific practice and AP® test preparation; it also highlights careers and research opportunities in biological sciences.
Author: Dean Alexander
Publisher: Hardpress Publishing
ISBN: 9781313059558
Category :
Languages : en
Pages : 154
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
