Preserving Wild Foods

Filename: preserving-wild-foods.pdf
ISBN: 9781603428910
Release Date: 2012-11-06
Number of pages: 256
Author: Raquel Pelzel
Publisher: Storey Publishing

Download and read online Preserving Wild Foods in PDF and EPUB 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!

Salt Smoke and Time

Filename: salt-smoke-and-time.pdf
ISBN: 9780062427113
Release Date: 2018-05-15
Number of pages: 272
Author: Will Horowitz
Publisher: HarperCollins

Download and read online Salt Smoke and Time in PDF and EPUB A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

Die Kunst des Fermentierens

Filename: die-kunst-des-fermentierens.pdf
ISBN: 3864452376
Release Date: 2015-09-04
Number of pages: 621
Author: Sandor Ellix Katz

Download and read online Die Kunst des Fermentierens in PDF and EPUB

The Britannica Guide to Modern China

Filename: the-britannica-guide-to-modern-china.pdf
ISBN: 0762433671
Release Date: 2008
Number of pages: 378
Publisher: Running PressBook Pub

Download and read online The Britannica Guide to Modern China in PDF and EPUB Just in time for the 2008 Olympics

Book Review Digest

Filename: book-review-digest.pdf
ISBN: UOM:39015078261628
Release Date: 1973
Number of pages:

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Robin Hood

Filename: robin-hood.pdf
ISBN: 3800055015
Release Date: 2009
Number of pages: 330
Author: Howard Pyle

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Food Custom and Nurture

Filename: food-custom-and-nurture.pdf
ISBN: IND:39000005702886
Release Date: 1979
Number of pages: 55
Author: Christine Shearer Wilson

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Discovering wild plants

Filename: discovering-wild-plants.pdf
ISBN: CORNELL:31924051744518
Release Date: 1989-11-01
Number of pages: 354
Author: Janice J. Schofield

Download and read online Discovering wild plants in PDF and EPUB More than 130 plants (including trees, roots, wildflowers, herbs, seaweed, and mushrooms) from Alaska, Yukon Territory, through western Canada, to Washington, Oregon and northern California are profiled. Information provided includes precise botanical identification, history (New and Old World folk uses), harvest and habitat information, and recipes.

Ayla und der Clan des B ren

Filename: ayla-und-der-clan-des-b-ren.pdf
ISBN: OCLC:76413131
Release Date: 2002
Number of pages: 604
Author: Jean M. Auel

Download and read online Ayla und der Clan des B ren in PDF and EPUB Das Mädchen Ayla, das bei einem grossen Erdbeben ihre Familie verlor, wächst bei Neandertalern auf, die sie an Intelligenz und Geschicklichkeit weit übertrifft. Die amerikanische Kritik feiert Auels Buch als eines der gelungensten Werke der Anthropo-fiction.

The Library Journal

Filename: the-library-journal.pdf
ISBN: UOM:39015036912593
Release Date: 1972
Number of pages:

Download and read online The Library Journal in PDF and EPUB Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.

Food Arts

Filename: food-arts.pdf
ISBN: CORNELL:31924095702530
Release Date: 2004
Number of pages:

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River Cottage A to Z

Filename: river-cottage-a-to-z.pdf
ISBN: 9781408863657
Release Date: 2016-12-15
Number of pages: 672
Author: Hugh Fearnley-Whittingstall
Publisher: Bloomsbury Publishing

Download and read online River Cottage A to Z in PDF and EPUB 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us Â? all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Spartan Frost

Filename: spartan-frost.pdf
ISBN: 9783492964548
Release Date: 2013-12-10
Number of pages: 60
Author: Jennifer Estep
Publisher: Piper Verlag

Download and read online Spartan Frost in PDF and EPUB Das Logan-Quinn-Special aus der Welt der "Mythos Academy" spielt zwischen "Frostglut" und "Frostnacht" - Achtung, Spoiler! - Logan hat die Mythos Academy verlassen, nachdem die Schnitter versuchten, Lokis Seele in seinen Körper zu überführen. Er leidet unter schrecklichen Albträumen - aber was noch schlimmer ist: Er hat Gwen verletzt und unter dem Einfluss des bösen Gottes fast umgebracht. Logan sinnt auf Rache, und als er erfährt, dass sich die Schnitter ganz in seiner Nähe verstecken, fasst er einen waghalsigen Plan ...