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The Food Lover's Garden: Growing, Cooking, and Eating Well (Urban Homesteader Hacks)

Grow it, cook it, eat it! From the vegetable patch to the dinner table Put off by the origin-unknown, not-so-fresh, pesticide-laden offerings at the grocery store? Hungry for delicious high-quality veg and fragrant herbs, and looking to have some control over where your food comes from but never planted a seed in your life? Foodie meets gardener in this deliciously accessible, easy-to-use guide to growing, cooking, and preserving twenty-some popular, easy-to-grow vegetables and herbs. Taking the budding gardener from planting, growing and harvesting, to preparation of delicious, nutritious, and affordable meals, this book is a celebration of food in all its stages. The Food Lover’s Garden guides the reader through: • Getting started with easy step-by-step growing instructions from balcony to backyard • Simple, tasty recipes incorporating each vegetable and herb • Meal combinations of two or more of the featured dishes • Selecting essential kitchen tools and gadgets to maximize the harvest • Canning and pickling recipes to preserve the rest Beautifully illustrated with author’s water colour sketches and photographs from her garden, this book is perfect for the foodie and budding gardener—from the humble potato, to pungent garlic, to the beauty of the beet, classic staples take a delicious turn with novel, innovative recipes. Truly food for all seasons and palates. Foodies, new gardeners, urban homesteaders, and supporters of sustainable living—take back your right to high-quality food with The Food Lover’s Garden. Jenni Blackmore is a writer, painter, micro-farmer, and certified Permaculture Design Consultant. Her most recent book Permaculture for the Rest of Us follows her journey from industrial Manchester to Quackadoodle Farm, a sustainable homestead in Nova Scotia.

Growing Your Own Vegetables: An Encyclopedia of Country Living Guide

Drawn from and expanded on the bestselling Encyclopedia of Country Living, this is a complete manual for setting up a vegetable garden—whether it’s just a few rows of lettuce or a year-round field that produces enough for a whole family to eat. This book is informed by years of hands-on experience and the wisdom gathered from a generation of homesteaders and small farmers. Starting with planning the garden (plot size, seasonal considerations, getting the most from a small plot) and laying it out (rows, beds, plowing), this book addresses the planning and growing issues for all North American climate zones. Gardeners need to understand (and love) their soil, and the Growing Your Own Vegetables explains it in simple terms, with advice on composting and testing for contamination (so important since this is going to be your food source!). Carla Emery was a very early advocate of gardening without chemical fertilizers, so the approach here is organic all the way. The large part of the book is the crop-by-crop guide to planting, cultivating, and harvesting the delicious vegetables we love to ear: onions, leafy greens, stems and flowers (rhubarb, artichoke, broccoli), roots (spuds, radishes, jicama), grasses & grains (just imagine: your own wheat field!), legumes, gourds, and the nightshade family (that would be tomatoes, peppers, eggplant).

Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling

Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!

Cooking through Cancer Treatment to Recovery: Easy, Flavorful Recipes to Prevent and Decrease Side Effects at Every Stage of Conventional Therapy

For cancer patients undergoing treatment, foods that prevent and reduce side effects, promote healing, and improve quality of life Written by a naturopathic physician specializing in complementary cancer care and a certified nutritionist, Cooking through Cancer Treatment to Recovery offers over 100 quick and delicious recipes that provide nutrients essential at each stage of treatment while avoiding proinflammatory foods such as processed sugars, dairy, and gluten that may increase side effects. The recipes in this user-friendly cookbook: Will not interfere or reduce the effectiveness of conventional treatment Address the most common side effects of conventional treatment such as diarrhea, fatigue, insomnia, nausea, joint pain, chemo brain, and loss of appetite Use widely available ingredients and are easy to prepare Are packed with flavor and aesthetic appeal Provide essential vitamins, minerals, and phytonutrients Complement each other for a therapeutic balance of protein, good fats, carbohydrates, and fiber Unique, intuitive, and helpful to cancer patients...The recipes are original and delicious. Patricia L. Dawson, MD, PhD, FACS, Medical Director, Swedish Cancer Institute Breast Program

The Starter Garden Handbook: A Cook's Guide to Growing Your Own Food

How to grow vegetables Reduce your food budget, eat organic and be eco-friendly: Here in one pretty package is everything you need to know to have your garden and eat it, too! Inside, you'll find tips for greening up all areas of your garden. Learn surprising facts about your impact on the environment and change your habits with do-it-yourself ideas in The Starter Garden Handbook. The Starter Garden Handbook: Start with small changes, like growing basic herbs, and work your way up to raising bees. Learn how to rise many kinds of vegetables and fruits, and get tips on composting weeds, clippings and leftovers so you have nutrient-rich soil. Whether you are at the green rookie level, eco-master or full-on gardening guru, you can learn to grow your own food and help the planet every week of the year with The Starter Garden Handbook. If you're a fan of The Vegetable Gardener's Bible, you'll love The Starter Garden Handbook

Vegetable Crop Science
Vegetable Crop Science Sented by Michael

This book has been prepared to provide every production aspect of important vegetables along with information regarding origin and distribution, composition and uses, botany, varieties, climatic and soil requirement, cultivation practices, harvesting, post-harvest management, insect-pests and diseases along with their control measures. Its users would find this book very practical for raising vegetable crops profitably.

I Hate Vegetables Cookbook: Fresh and Easy Vegetable Recipes That Will Change Your Mind

Think you’re a veggie hater who could never enjoy vegetables? Do salads make you wilt? Do sprouts make you shudder? Then this is the cookbook for you! With the help of the I Hate Vegetables Cookbook, you’ll learn to love vegetables one great recipe at a time. Say goodbye to overcooked and underseasoned vegetables. Learn to enhance them with flavor-boosting cooking methods and complementary ingredients. Get every recipe right the first time with easy-to-follow instructions, explanations of lesser-known ingredients, and handy tips from pro chefs. Buy this cookbook and become a veggie lover, not a veggie hater! Recipes Include: Comfort Food Classics like Garlic Cheddar Biscuit-Topped Vegetable Pot Pie, Amazing Appetizers like Buffalo Style Oven Roasted Cauliflower, Rich & Creamy Soups like Hatch Chile Chowder and Smoky Sweet Potato Soup, Flavor-Popping Salads like Sugar Snap Pea Salad with Prosciutto, Parmigiano, and Sherry Vinaigrette, Scrumptious Sides like Maple Butter Roasted Acorn Squash with Pecans and Blue Cheese, And so many more! Every recipe can be made gluten free and vegetarian!

Food Refusal and Avoidant Eating in Children, including those with Autism Spectrum Conditions: A Practical Guide for Parents and Professionals

Many children with Autism Spectrum Disorder (ASD) have a restricted dietary range, and this book provides parents with advice and training on how to deal with this condition and achieve a healthier and more balanced diet. Now described as Avoidant or Restrictive Food Intake Disorder (ARFID), it is due to sensory hypersensitivity, and it can impact upon the health of the child, upon the family, and upon social integration. Based upon successful training packages the authors provide for parents and professionals, this book enables the reader to understand the condition and work with it, gradually increasing the range of food a child is able to eat. It includes 'box outs' with case studies, points of interest and action points to make this an accessible and resourceful read.

Catherine Saxelby's Complete Food and Nutrition Companion

Winner of the Australian Institute of Food Science and Technology Bruce Chandler Book Prize in 2014 for this ultimate guide to health through food and nutrition, Catherine Saxelby, Australia's most respected nutritionist, now brings you an updated edition of the guide. Despite the huge gains in nutritional knowledge, healthy eating has not become easier. In our time-poor society, fewer people regularly cook and eat at home, and many rely on take-away and fastfoods. In effect, we are suffering from malnutrition in the midst of plenty, along with many modern lifestyle diseases: obesity, diabetes, heart disease and cancer. A leading nutritionist for over 25 years, Catherine has educated a generation of Australians about healthy eating and getting the most from their diet. In this updated edition of the Complete Food and Nutrition Companion, Catherine presents an A-Z guide of everything you need to know to get healthy, live longer and live better. With more than 500 entries covering whole foods, processed foods, additives, nutrients, supplements and more, this is the ultimate family reference for good health and nutrition.

Powerful Plant-Based Superfoods: The Best Way to Eat for Maximum Health, Energy, and Weight Loss

Powerful Plant-Based Superfoods is your definitive guide to 50 of the leading superfoods for optimal health and vitality. Everyone knows that fruits and vegetables are a fundamental part of a healthy diet, but plant-based superfoods are the power elite. Revered by many ancient cultures for their ability to heal and energize the body, plant-based superfoods are the most nutrient-dense foods on the planet. Powerful Plant-Based Superfoods features 50 top superfoods and discusses their unique benefits and how they can be integrated into your diet for incredible health and amazing taste. From local superfoods—like greens, berries, and garlic—to more exotic superfoods—like maca, cacao, and yacon—Powerful Plant-Based Superfoods also includes 50 nutrient-rich recipes that are all naturally vegan and gluten free. From Berry Lavender Ice Cream and Mesquite Sweet Potato Hash to Luscious Cashew Cream Spinach Soup and Carob Bark, you can begin to work superfoods into your daily diet—effortlessly and deliciously—one meal and snack at a time. A beautiful compilation of information, tips, recipes, and photos, Powerful Plant-Based Superfoods will inspire you to start working with superfoods in your own kitchen to upgrade your diet and your health.

The Scandi Kitchen: Simple, delicious dishes for any occasion

This accessible and entertaining introduction to Scandinavian food contains over 80 recipes to try at home, developed by Bronte Aurell, owner of the popular ScandiKitchen Cafe in London’s bustling West End. This accessible and entertaining introduction to Scandinavian food contains over 80 recipes to try at home, developed by Bronte Aurell, owner of the popular ScandiKitchen Cafe in London’s bustling West End. There’s so much more to Nordic food than pickled herring and meatballs. Stretching from the midnight sun of northern Norway to the flat, fertile fields of Denmark, Scandinavian food culture is a lot more varied than you might think. Dishes and ingredients link all the regions together, bringing a uniquely Nordic food experience to life that was created by thousands of years of heritage and shared culture. Scandinavian food is simple. Natives call it ‘husmanskost’ (farmer’s fare). It’s natural and honest. When you work with the very best produce, there’s no need to overcomplicate it. Its appeal lies in the fact that it is healthy, wholesome, flavorsome, simple to make and beautiful to look at. This book features recipes for all occasions and times of the day, ranging from morning buns, lunchtime savories, hearty dinners, and indulgent desserts, to bakes and other foods for special celebrations. Enjoy fresh and simple open sandwiches, healthy Nordic salads, delicious traditional hot dishes, and indulgent cakes. Discover new flavors and textures from mustard pickled herring and gravlax to sticky Kladdkaka cake.

How Not To Die
How Not To Die Sented by Shon

BRAND NEW, Exactly same ISBN as listed, Please double check ISBN carefully before ordering.

Nourished Planet: Sustainability in the Global Food System

Mangos from India, pasta from Italy, coffee from Colombia: Every day, we are nourished by a global food system that relies on our planet remaining verdant and productive. But current practices are undermining both human and environmental health, resulting in the paradoxes of obesity paired with malnutrition, crops used for animal feed and biofuels while people go hungry, and more than thirty percent of food being wasted when it could feed the 795 million malnourished worldwide. In Nourished Planet, the Barilla Center for Food & Nutrition offers a global plan for feeding ourselves sustainably. Drawing on the diverse experiences of renowned international experts, the book offers a truly planetary perspective. Essays and interviews showcase Hans Herren, Vandana Shiva, Alexander Mueller, and Pavan Suhkdev, among many others. Together, these experts plot a map towards food for all, food for sustainable growth, food for health, and food for culture. With these ingredients, we can nourish our planet and ourselves.

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Everyday Bento: 50 Cute and Yummy Lunches to Go

"[Everyday Bento] is packed with ideas for fun, delicious lunches."—AlphaMom.com Your kids will look forward to what's in their lunchbox every single day with the delightful collection of recipes in Everyday Bento! The bento food movement teaches us that foods can be attractive, nutritious, fun and delicious all at the same time. Kids love to try foods that bring a smile to their faces, and will often eat things they wouldn't otherwise try. For example, they'll love an adorable bear cub made from brown bread, peanut butter and jelly nestled on a bed of blueberries. Cut watermelon into hearts, and tuck them next to a ham sandwich shaped like ballet slippers for your budding ballerina. Create building bricks from healthy cheese, carrots and cucumbers—or a hot dog octopus, swimming across a sea of cucumber. Picky eaters or not, they'll try it! Wendy Thorpe Copley writes the popular bento blog Wendolonia, which takes the traditional Japanese concept of bento—a single meal packed at home in a reusable container—and Americanizes it. Using simple ingredients found in any grocery store, Wendy creates entertaining meals that are sure to delight even the most finicky eater. Some of the fun and easy bento creations here include: Princess Bento Rock and Roll Bento Snowman Bento Butterfly Bento Farm Yard Animals Bento Besides being great fun to look at, bento lunches are a healthy way to enjoy food while keeping portions in check. Freshly-prepared lunches packed in portable, reusable bento boxes are also kind to the environment and easy on the wallet—very important in today's economy. Everyday Bento teaches you a few simple techniques to make creative lunches, all in a reasonable time-frame for busy working parents. The 50 bento meals in this cookbook feature familiar foods with fun themes that will appeal to children and adults alike. Follow the easy step-by-step instructions to recreate each bento box, or mix and match different elements from the book to make your own unique creations. Make lunch fun again with Everyday Bento!

Root & Leaf: Big, bold-flavoured vegetarian food

Vegetables are not only hugely diverse, they are also incredibly versatile. In this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising. As a chef and committed carnivore, Rich's use of vegetables focuses on flavor, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich's recipes show you how to celebrate vegetables in their delicious and varied glory.

The Real Cost of Cheap Food (Routledge Studies in Food, Society and the Environment)

This thought-provoking but accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and by exploring what exactly cheap food affords us. Detailing the numerous ways that our understanding of food has narrowed, such as its price per ounce, combination of nutrients, yield per acre, or calories, the book argues for a more contextual view of food when debating its affordability. The first edition, published in 2011, was widely praised for its innovative approach and readability. In this new edition the author brings all data and citations fully up to date. Increased coverage is given to many topics including climate change, aquaculture, financialization, BRICS countries, food-based social movements, gender and ethnic issues, critical public health and land succession. There is also greater discussion about successful cases of social change throughout all chapters, by including new text boxes that emphasize these more positive messages. The author shows why today's global food system produces just the opposite of what it promises. The food produced under this regime is in fact exceedingly expensive. Many of these costs will be paid for in other ways or by future generations and cheap food today may mean expensive food tomorrow. By systematically assessing these costs the book delves into issues related, but not limited, to international development, national security, healthcare, industrial meat production, organic farming, corporate responsibility, government subsidies, food aid and global commodity markets. It is shown that exploding the myth of cheap food requires we have at our disposal a host of practices and policies.

New Haven Chef's Table: Restaurants, Recipes, And Local Food Connections

A distinctive cookbook celebrating the achievements of the culinary capital of Connecticut, with 66 recipes from 33 of New Haven's top restaurants, with an emphasis on locally grown foods and community outreach. Proceeds will benefit the Connecticut Mental Health Center Foundation.

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