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Author: Wild Pastures LLC
Publisher:
ISBN: 9781737146605
Category :
Languages : en
Pages :
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Book Description
Wild Pastures was created to make getting truly grass fed, pasture-raised meat, raised on American farms dedicated to regenerative practices quick, easy, and affordable. By supporting the American farmers who are dedicated to these practices, you're taking a huge step in helping restore nutrient density to our soil, and sequester carbon from the atmosphere back into the ground where it belongs.Inside this cookbook, you'll find over 100 recipes specifically created with regeneratively raised meat in mind. It was created for those who care about supporting American farmers. The health-conscious who care about avoiding things like hormones and antibiotics in their food. The budgeters who don't want to spend a fortune just to get high quality meat. Parents who care about their children and their children's children having a planet to call home. People like you who understand: It's not the cow, it's the how.90% of animal products you see in grocery stores come from concentrated animal feeding operations (CAFO's), better known as factory farms. These factory farms are bad for the animals, bad for the humans who eat that meat, and detrimental to the environment.What's worse? Labeling restrictions are so vague that it can feel impossible as a consumer to know what kind of meat you're buying. Meat labeled as "grass fed" oftentimes is finished on grains. Meat labeled "Product of the U.S.A." can be labeled this way as long as it was packaged in America, meaning it was likely shipped from overseas. Plus, these labels come with much higher price tags.That's where Wild Pastures comes in. We're able to offer near wholesale prices by cutting out the middleman and bringing you regeneratively raised meat directly from small, American farms to your kitchen table.And as an added bonus, this meat is more nutritious and packed with more flavor than anything you'll get at your local grocery store. With the recipes you'll find in this cookbook, you'll have all the tools you need to create a delicious, environmentally friendly meal using your Wild Pastures chicken, beef, pork, or seafood.
Author: Wild Pastures LLC
Publisher:
ISBN: 9781737146605
Category :
Languages : en
Pages :
Get Book Here
Book Description
Wild Pastures was created to make getting truly grass fed, pasture-raised meat, raised on American farms dedicated to regenerative practices quick, easy, and affordable. By supporting the American farmers who are dedicated to these practices, you're taking a huge step in helping restore nutrient density to our soil, and sequester carbon from the atmosphere back into the ground where it belongs.Inside this cookbook, you'll find over 100 recipes specifically created with regeneratively raised meat in mind. It was created for those who care about supporting American farmers. The health-conscious who care about avoiding things like hormones and antibiotics in their food. The budgeters who don't want to spend a fortune just to get high quality meat. Parents who care about their children and their children's children having a planet to call home. People like you who understand: It's not the cow, it's the how.90% of animal products you see in grocery stores come from concentrated animal feeding operations (CAFO's), better known as factory farms. These factory farms are bad for the animals, bad for the humans who eat that meat, and detrimental to the environment.What's worse? Labeling restrictions are so vague that it can feel impossible as a consumer to know what kind of meat you're buying. Meat labeled as "grass fed" oftentimes is finished on grains. Meat labeled "Product of the U.S.A." can be labeled this way as long as it was packaged in America, meaning it was likely shipped from overseas. Plus, these labels come with much higher price tags.That's where Wild Pastures comes in. We're able to offer near wholesale prices by cutting out the middleman and bringing you regeneratively raised meat directly from small, American farms to your kitchen table.And as an added bonus, this meat is more nutritious and packed with more flavor than anything you'll get at your local grocery store. With the recipes you'll find in this cookbook, you'll have all the tools you need to create a delicious, environmentally friendly meal using your Wild Pastures chicken, beef, pork, or seafood.
Author:
Publisher:
ISBN: 9780997261417
Category : Compost
Languages : en
Pages : 0
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Book Description
Author: Beth Dooley
Publisher:
ISBN: 9781517909499
Category :
Languages : en
Pages : 216
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Book Description
Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future--for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award-winning author Beth Dooley provides the context of food's origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of "local food" to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy--and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season's bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature's "fast foods," the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota's student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today's food labels and trends. Beth Dooley looks back into ingredients' healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.
Author: Richard Christiansen
Publisher:
ISBN: 9781737635116
Category :
Languages : en
Pages :
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Book Description
Fridays From the Garden is a collection of recipes and stories from a year in a verdant Los Angeles garden. But it's more than that, too. Tracing the trajectory of Flamingo Estate, this cookbook is the story of a house that became a brand, and a brand that became a rallying cry for regenerative farming and Pleasure from the Garden.Spurred from a simple desire to support struggling farmers during the pandemic, founder Richard Christiansen turned his bookstore into a CSA box operation, which quickly grew into a weekly Friday ritual for the greater Los Angeles community - a chance to connect with the marvels of the natural world in the midst of a global pandemic.Each Friday, this box would feature beautiful, delicious produce, recipes inspired by the week's harvest, and a personal note from Richard, urging subscribers to cook a meal for someone they love. This cookbook is a collection of over 150 of those stories and recipes -a monument to the pleasures of the Flamingo Estate garden, the people that keep it buzzing, and the ways in which Mother Nature takes care of us when we take care of her.With stories by Richard Christiansen, a foreword by Martha Stewart and recipes from Chefs Ella Murphy, Jo Kim & more. Featuring the photography of Drew Escriva, Pia Riverola, Christian Högstedt, François Halard, Larkin Donley, Andrea D'Agosto, Adrian Gaut and John Von Palmer.
Author: Pino Luongo
Publisher: Clarkson Potter
ISBN: 9780517569160
Category : Cookery, Italian
Languages : en
Pages : 0
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Book Description
This exuberant, delightfully unconventional cookbook is a warm, personal collection of recipes and reminiscences of the author's native Tuscany and a guide to a spontaneous way of cooking based on good taste and common sense rather than rigid rules. In A Tuscan in the Kitchen, Pino Luongo, the creator of New York's successful Il Cantinori restaurant, presents 140 of his favorite recipes, from soups and antipasti to salads and desserts. The recipes include such tempting dishes as trout with balsamic vinegar, peasant-style risotto made with sausage and peas, roasted quail with tarragon, spaghetti with sea bass sauce, radicchio and orange salad, and baked peaches stuffed with walnuts and chocolate. Interspersed throughout in a spirited narrative are tales of his adventures as well as stories of family celebrations and the local traditions of the people who live in Tuscany's dries, hill towns, and fishing ports. Mr. Luongo shows us how to cook the Tuscan way, using a small repertoire of ingredients and a few basic techniques to create dishes that taste delicious and can be endlessly varied. The ingredients in each recipe are broken down into a three-part list: pantry staples, like olive oil, pasta, and canned plum tomatoes; cold storage items such as eggs, butter, and cheese; and a handful of market foods that need to be purchased fresh. In the recipes, he gives basic instructions and guidelines for making each dish but does not give exact quantities. For instance, a recipe for tagliatelle with fresh garden vegetables suggests a variety of vegetables and herbs; the cook decides how many and how much of each to use, according to taste. Mr. Luongo teaches us the kind of flexibilitygood cookshave always practiced and encourages us to create our own personal style of cooking -- and have a wonderful time in the kitchen, too. Filled with warmth and an irrepressible enthusiasm for life's pleasures, A Tuscan in the Kitchen is an original and inspiring cookbook.
Author: Paula Deen
Publisher: Simon and Schuster
ISBN: 1416564128
Category : Cooking
Languages : en
Pages : 482
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Book Description
A definitive guide to Southern cooking and hospitality with 300 recipes, a two-color interior with nearly 100 instructional illustrations, an extensive appendix, sixteen pages of gorgeous color photography, and plenty of tips, stories, and Southern history throughout. Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours. I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible. I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen
Author: Abra Berens
Publisher: Chronicle Books
ISBN: 1797207156
Category : Cooking
Languages : en
Pages : 452
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Book Description
As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)
Author: Camilla Marcus
Publisher:
ISBN: 9781645022541
Category : Cooking
Languages : en
Pages : 0
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Book Description
Over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west bourne When we honor the Earth, we nurture our own health--the true meaning of regeneration. By finding harmony between our soil and soul, we can make small yet impactful shifts in our cooking and lifestyle to support a healthier planet and the next generation. With a focus on upcycling food scraps and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus--chef, restauranteur, and founder of sustainable products brand west bourne--encourages readers to embrace a whole-farm mentality, use every part of the vegetable, and adopt a zero-waste approach in the kitchen. Every recipe is loaded with professional tips gleaned from Camilla's storied restaurant career, as well as inspiration for how to integrate laid back, naturally inclined West Coast-inspired living and the art of beautiful, undone hospitality into any home. The stunning photography, shot on film by Ben Rosser, celebrates the soul and spirit of California living. From homemade stock and pickles to plant-based mains and craveable desserts, My Regenerative Kitchen includes innovative, chef-inspired recipes such as: Pantry Staples: Fermented Hot Sauce, Pistachio Dukkah Drinks: Fruit Preserve Apéro, Avocado Oil-Washed Martini Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups Small Plates: Melon as Itself, Big Salad Energy Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset Food is more than just sustenance--it's a form of activism. This book will guide you to take risks, create with intention, and regenerate our Earth through how you live, cook, eat, and gather every day.
Author: Tania Teschke
Publisher: Primal Nutrition
ISBN: 9781939563392
Category : Cooking, French
Languages : en
Pages : 0
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Book Description
More than a cookbook, The Bordeaux Kitchen merges of French cuisine, wine, and culture with the primal/paleo/ancestral eating style. Enjoy an assortment of delicious recipes with wine pairing guidance, as well as a comprehensive education on how ancestral eating can improve your health and enjoyment of life. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.
Author: Rebecca Katz
Publisher: Ten Speed Press
ISBN: 1607742950
Category : Cooking
Languages : en
Pages : 258
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Book Description
A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases. Despite our anti-aging obsession and numerous medical advances, life spans are actually shortening because of poor lifestyle decisions. But it doesn't have to be so. Food-as-medicine pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases. This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe. Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including: • Roasted Asparagus Salad with Arugula and Hazelnuts • Costa Rican Black Bean Soup with Sweet Potato • Black Cod with Miso-Ginger Glaze • Herby Turkey Sliders • Thyme Onion Muffins • Yogurt Berry Brûlée with Almond Brittle Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.
