"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--

A collection of 80 waste-reducing recipes for meals created from previously discarded bits of produce, rinds, stale bread and other leftover foods includes directions for making such options as carrot green pesto and broccoli ricotta toast. 25,000 first printing.

Featuring 88 recipes for breakfast dishes, sauces, desserts and appetizers, this detailed handbook showcases the versatility and importance of the humble egg, providing the science and production of eggs, their numerous and varied regional uses and interesting anecdotes, essays and fascinating factoids.

For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

The revised and expanded edition of the bestselling resource for canning and preserving, with 50 new recipes plus all-new sidebars and tips. In Liana Krissoff’s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including: - Brandied Cherries - Peach Salsa - Strawberry Jam - Honeyed Bread and Butter Pickles Organized by season, Krissoff’s recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once you’ve put them up. With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists.

"A little gem of a book filled with Furie's fabulous approach to practical magic. Bursting to the brim with easy-to-make recipes for all manner of seasonal goodies, Supermarket Sabbats will have you reaching for the bookcase as every Sabbat approaches."--Kristoffer Hughes, author of The Book of Celtic Magic Enhance Your Sabbat Celebrations with Practical and Fulfilling Kitchen Witchery Celebrate the Wheel of the Year and the Wiccan sabbats with recipes, spells, and rituals prepared using ingredients easily found at the supermarket. This book features a complete year's worth of magical practices that are just as effective when done with common items as rarer ones. Organized by season, Supermarket Sabbats presents seasonally relevant magic, from formulas and correspondences to a full ritual for each of the eight sabbats. Discover how to banish negativity and make prosperity brews. Cast blessings of love and abundance, create magical protections and family crafts, and explore many more ideas that build upon the energies of the sabbats. Michael Furie combines ancient knowledge and traditions with twenty-first-century methods, providing you with the best of both worlds. Praise: "Michael Furie has a gift for bridging the magical and the mundane. He captures the true essence of each season and reflects a marvelous array of techniques for harnessing and activating that essence in magical practice."--Tiffany Lazic, author of The Great Work

A comprehensive guide to using a pressure cooker offers insightful tips on selecting a pressure cooker, cooking techniques, safety, maintenance, and nearly four hundred tempting, foolproof recipes for every meal of the day. Original.

Collects tips and advice on cooking and provides answers to common culinary questions, including how to melt cheese well and how to create flaky pastry.

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

If you're vegan or simply looking to go dairy-free, enjoying the creamy simple pleasure of a cone or dish of ice cream can be a challenge -- not to mention longing for the stretch and ooey, gooey goodness of cheese. These completely vegan but completely delicious recipes will have you enjoying some luscious cheese and ice cream with a minimum of effort but a lot of flavor. All the recipes contain natural and organic ingredients, making them healthy and surprisingly easy to prepare. With just some organization and preparation, you'll be creating sorbets, ice cream, ice pops and frozen desserts along with flavorful artisanal cheeses in the warmth and comfort of your kitchen. You'll create interesting textures and flavors that come very close to dairy-based cheeses and ice cream and are so delicious that you won't even miss milk. Great classic cheese recipes like Cashew-Soy Ricotta, Vegan Parmesan and Spicy Gouda are interpreted vegan style, and there are also fermented and homemade cheese specialities like Cheese with Figs and Walnuts or Vegan Fondue with White Wine. Sorbets and ice cream recipes include Coconut-Mint Stracciatella, Mango-Melon Sorbet with Lemon Zest, Pistachio Ice Cream, Cucumber-Mojito Paletas, Smoothie Ice Pops, Apple-Cinnamon Granita, Ice Cream Sandwiches and Chocolate Praline Cones. Full color throughout, with over 60 photos plus easy-to-follow instructions and techniques makes this the perfect cookbook for established vegans or for someone who is simply looking to embrace a dairy-free lifestyle.