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With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it.
Author: Andrea Potter
From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. Motivated by a hunger for new flavors and working with 36 versatile wild plants (some increasingly found in farmers markets), she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts.
Author: Marie Viljoen
Reach for a soothing cup of herbal tea and harness the extraordinary power of nature's most potent healing ingredients. 70 expertly formulated recipes for tasty, soothing, caffeine-free infusions, this book will have you blending, brewing, and sipping your way to well-being.
Author: Paula Grainger Karen Sullivan
Best-selling author Stephanie Tourles offers more than 120 delicious, super-nutritious recipes for smoothies, shakes, green drinks, power shots, mocktails, longevity elixirs, and fermented beverages, all designed to boost your health and energy. All recipes can be 100% vegan, though honey is often offered as one of several sweetening choices.
Author: Stephanie Tourles
Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers handling and managing produce fresh from the market or garden.
Author: Carol W. Costenbader
Imagine the typical American farmer. Many people visualize sun-roughened skin, faded overalls, and calloused hands … hands that are usually white. While there's no doubt the growing trend of organic farming and homesteading is changing how the farmer is portrayed in mainstream media, farmers of color are still largely left out of the picture.
The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens' quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming.
The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we've overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone.
Author: Natasha Bowens
From the world-class garden of acclaimed food writer Amy Goldman comes a gorgeously illustrated cookbook and guide to the world's most beautiful and delicious tomatoes.
Every year, renowned grower Goldman produces 600 varieties of tomatoes on her estate in New York's Hudson Valley. Here, in 56 delicious recipes, 200 gorgeous photos and Goldman's erudite, charming prose, is the cream of the crop.
From glorious heirloom beefsteaks to that delicious tomato you had as a kid but can't seem to find anymore — and including exotica like the ground tomato (a tiny green fruit that tastes like pineapple and grows in a tomatillo-like husk) — The Heirloom Tomato is filled with gorgeous shots of tomatoes.
Along with the recipes and photos are profiles of the tomatoes, filled with surprisingly fascinating facts on their history and provenance, and a master gardener's guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers, an irresistible book for anyone who loves to cook or to garden.
Author: Amy Goldman
In Traditionally Fermented Foods, author Shannon Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
Author: Shannon Stonger