Organic food / organic cookery Books

Book SynopsisFeatured in The Independent’s 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Extensive information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol Trade Review“Koji Alchemy unveils the magical mold that pushes culinary boundaries far beyond Japanese tradition.”—Forbes"[Koji Alchemy] offers next level fermentation fodder. . . . Part biology textbook, part celebration of the fungus, part explanation of flavor, and part recipe book and how-to guide for pastes, sauces, cheeses, brewing, and aging meat."—The Boston Globe“They say a gram of koji contains millions of spores. Shih and Umansky equal that with insights, bringing scientific understanding to koji’s magical powers of transformation (without spoiling any of the magic). Koji Alchemy is an immensely informative read.”—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate“I have always been intrigued by the technical and thoughtful fermentation practices of many cultures. Reading Koji Alchemy has opened my eyes to how simple working with koji can actually be, while remaining incredibly innovative and exciting. This book is not only full of information, it’s scientific, and most of all thrilling. It’s a great reminder that we all have a lot to learn about the art of fermentation.”—Daniel Boulud, chef and restaurateur, Daniel“Before this book, what Jeremy and Rich have done with food I would’ve thought impossible. As someone who has always had a deep love for the curing, brining, aging, and smoking of meat, I would have never thought these time-honored processes could be sped up without producing lesser results. Well, was I ever proven wrong. To take an ingredient like koji, which has been available and used for hundreds of years, and use it to speed up processes like pastrami and still maintain its integrity is truly astonishing. In Koji Alchemy, they show you what to me feels like magic, and guide you through every step so you can now make dishes at home or at your restaurants that would have previously taken not only lots of time but also space. They have opened my mind to koji’s limitless uses and will do the same for you. Jeremy and Rich, thank you for always pushing culinary boundaries and reminding us all that there is something new to learn and be inspired by every day.”—Chef Michael Symon“Science is a very useful resource for understanding food, and, very importantly, it shows us how to make better food. This book succeeds in ‘translating’ the language of science and its practical applications to everyday users. Exploiting and harnessing the effects that microorganisms have on food is a great tool that any cook can add to their repertoire, and Koji Alchemy will show you how. I hope Merriam-Webster adds the word ‘kojify’ to the dictionary soon.”—Francisco Migoya, head chef, Modernist Cuisine“Koji Alchemy is the most in-depth study on the subject that I’ve ever seen. As someone basically starting at zero, I’m inspired to dig in and learn from the masters.”—Jeremy Fox, author of On Vegetables“Rich and Jeremy have dedicated years to researching and experimenting with both traditional and utterly novel uses for koji. With Koji Alchemy, they open their notebooks to the rest of us, sharing their deep knowledge and infectious enthusiasm for this remarkable mold. This book, at once comprehensive and approachable, will prove invaluable to any curious cook looking to make more flavorful food, reduce kitchen waste, or experiment at the frontier of an exciting world of fermentation.”—Dan Souza, editor-in-chief, Cook’s Illustrated“Alchemist, chef, and master charcutier, Jeremy Umansky is the Albert Einstein of koji. Koji Alchemy—his book with Rich Shih, a first-rate koji explorer—is fascinating, hunger-inducing, and the final word on the spore responsible for miso, soy sauce, sake, and so much more.”—Steven Raichlen, host, PBS’s Project Fire and Project Smoke“Like a magician revealing their tricks, Koji Alchemy has lifted the veil on the complex nature of some of the world’s most beloved foods. The authors brilliantly demystify the ‘alchemy,’ giving the reader a straightforward view into the world of koji’s secrets. Never before has a book broken down the building blocks of koji and its products so completely and in such a useful way in the kitchen.”—Kyle Connaughton, chef and owner, SingleThread Farms“Rich and Jeremy have done an amazing job in creating an indispensable manual for both home cooks and pro chefs. Koji Alchemy offers a fresh set of transformative cooking fundamentals and a master class on fermentation.”—Rick Tramonto, executive chef and vice president of culinary operations, Tramonto Cuisine Group“It’s not every day that deeply passionate, creative, and collaborative people take on the demystification of a revered ingredient. But herein lies just that: a truly educational, comprehensive, and delicious exploration of one of the most versatile molds out there. So grateful for this book.”—Cortney Burns, chef; author of Nourish Me Home and coauthor of Bar Tartine“Koji Alchemy will make you want to immediately start experimenting. The fungus behind koji—Aspergillus oryzae—is one of the top three most important transformative organisms in food, and this is the only book devoted to it. Shih and Umansky have put in years of intensive learning and testing of all aspects, both traditional and new, of this magical mold and have generously shared their insights and given us a roadmap to follow.”—Dave Arnold, author of Liquid Intelligence; Museum of Food and Drink“Koji Alchemy is ideally suited to this moment in food history when the nutritive and ecological benefits of fermentation as a means of processing food to greater edibility have become baldly apparent. This is a handbook explaining how the distinctive enzymatic effects of koji, a mold domesticated in Asia in deep antiquity, produce richer flavor (more than just umami), easier digestibility, and more beneficial interactions with gut microbes than other cooking agents. You learn how to grow it, apply it, and think about the possible interactions with different grains and starches. The authors explain how koji performs its transformations in all of the traditional Asian categories of fermented food—the amino pastes, alcohols, meat cures, and pickles—then venture into transformations of eggs and dairy and western foodstuffs. More an invitation to work with koji to blaze creative paths in cooking than orders about how to ferment using Aspergillus oryzae, this book stresses the wonder of this fungus’s ability to give rise to subtle fragrances, comforting tastes, and a feeling of wholesome repleteness in food.”—David S. Shields, Carolina Distinguished Professor, University of South Carolina; chair, Carolina Gold Rice Foundation“Koji Alchemy opens up a whole new world of endless gastronomic possibilities. Koji will be the next great wave for fermentation enthusiasts, and these authors are its heralds. I have watched from the sidelines with great anticipation and am now ready to dive in myself with this book as my guide.”—Ken Albala, professor of history, University of the Pacific“In Koji Alchemy, Umansky and Shih have amassed and arranged koji’s mystifying powers into an easily digestible reference for the whole world to use! Both seasoned veterans in the field of fermentation, they speak to enchanted newcomers and inquisitive professionals with the certain euphoria that Aspergillus oryzae has long-deserved. Koji Alchemy gives praise to past and present traditions, while bringing modern concepts forward. This book, like koji itself, will turn the confounding into commonplace, blandness into flavorsome, emboldening your appetite for more umami.”—Michael Harlan Turkell, author of Acid Trip“Koji Alchemy is about discovery. It is about collaboration with microbes and humans. It is about cultural exchange, and most importantly, it is about making flavor. Jeremy and Rich gracefully navigate this ancient art and its modern renaissance that breaks from tradition, bringing us a complete look at this versatile domesticated fungus.”—Kirsten K. Shockey, coauthor of Miso, Tempeh, Natto and Other Tasty Ferments and Fermented Vegetables“Koji Alchemy is part science experiment, part history book, part love letter to the art and skill of using koji to elevate food both humble and refined. Shih and Umansky make the world of koji accessible to cooks at every level with this in-depth manual that shares their immense knowledge and passion with readers.”—Lee Wolen, chef and partner, Boka and Somerset restaurants“Rich and Jeremy have dedicated their lives to the art of making koji, and it shows very evidently in their work. Koji Alchemy is one of the most comprehensive pieces of literature regarding this amazing mold in the industry today. This book is a tool every kitchen should be using.”—Chef Ryan Poli“In an ever-evolving culinary world, Koji Alchemy will help define the next generation of cooks and eventually become a timeless resource for both those who are beginning their journey and those looking to add and improve on an existing skill set. An ancient technique broken down for the modern age. Old school flavor, new school style.”—Carlo G. Lamagna, chef and owner, Magna Kusina“When I first met and became friends with Jeremy Umansky in 2014, he exposed me to what he had been working on with regard to koji. It was the kind of culinary awakening that opened my eyes to what is possible with food in order to create deliciousness, and this has carried over into everything that I do in the kitchen to this day. I couldn’t be more excited for the knowledge in his and Rich Shih’s beautiful book to be widely available. Koji Alchemy will change you.”—Kevin Sousa, chef and owner, Superior Motors“What an extraordinary book Koji Alchemy is. I leapt headfirst into the section on vinegar, but from there couldn’t resist discovering all the other ways that Shih and Umansky expound on the flavour impact of koji. It’s a book for ingredient geeks, for sure (which I mean as a compliment), but written engagingly enough to appeal to anyone with a serious interest in food. My culinary mind is blown.”—Angela Clutton, author of The Vinegar Cupboard“Koji Alchemy is a great, well-written book that draws you in from the start, equipping readers with the knowledge needed to discover more about this mysterious ingredient. Koji is well-documented as a core ingredient in Japanese cooking, a starting point with plenty more to be discovered. I love that this book demonstrates how its use for imparting and discovering flavour can be continuously explored in all cuisines. Koji Alchemy is the road map that sets you on that journey.”—Yuki Gomi, Yuki’s Kitchen; author of Sushi at Home“Koji Alchemy dissolves the boundaries of traditional koji methods, while still heeding the wisdom and power of cultures who have collaborated with these microbes to develop unparalleled flavors. Put koji on it.”—Lindsay Whiteaker, Harvest Roots Ferments“Koji Alchemy is a vital and timely book. Not only does it go deep into the culture of koji and how we can use it to produce amazing misos and charcuteries, it also includes practical advice on how to integrate this knowledge into your existing kitchen system with an HACCP plan. Koji is about flavour through preservation, and this book goes beyond the everyday to demonstrate the beautiful alchemy that arises when you allow koji into your life.”—Jp McMahon, chef and culinary director, EatGalway Restaurant Group

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Book SynopsisThis brilliant book is the answer for anyone wanting to make a profound shift away from eating ultra-processed foods, but just doesn't know where to start' Dr Hilary JonesSay goodbye to artificial flavourings, excess sugar and unfamiliar ingredients.Say hello to delicious, nourishing, real food that will invigorate your body.Research shows that one in seven of us across the globe is addicted to ultra-processed foods (UPFs). Often labelled as healthy', UPFs are everywhere we look in our shopping baskets, our children's lunch boxes and our kitchen cupboards. Yet research has shown these foods are synonymous with ill-health and a litany of chronic conditions, such a type 2 diabetes, cancer and cardiovascular disease. Breaking free from the hold of these cheap, convenient UPFs is one of the best things we can do for our health, but it can feel impossible to know where to begin.Here, expert nutritionist Rob Hobson sets out the steps to make your diet cleaner and healthier, yet still bursting with flavour. With practical tips, effortless wholefood swaps and tasty recipes, he shows how to make all your go-to ready meals, freezer favourites, sauces and snacks without the nasties, so you and your family can embrace an unprocessed life that is simple, satisfying and achievable.Let Unprocess Your Life be your compass for navigating the modern food landscape, reclaiming your health from the hidden perils of UPFs one delicious meal at a time.If every household in the UK had a copy of this book, it could change the health of the nation and save the NHS billions. I wish I could prescribe it!' Dr Dawn HarperTrade Review‘This brilliant book is the answer for anyone wanting to make a profound shift away from eating ultra-processed foods, but just doesn’t know where to start’Dr Hilary Jones ‘If every household in the UK had a copy of this book, it could change the health of the nation and save the NHS billions. I wish I could prescribe it!’Dr Dawn Harper

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Book SynopsisThere’s magic afoot! Edible green growing things we’d mistaken for weeds; everyday vegetables capable of far more than we’d give them credit for; and a most companionable, knowledgeable, and encouraging guide to help us see, cook, taste, and delight in it all. Lori De Mori, coauthor of Towpath The book will serve the professional chef and home cook in equal measure. It is mind expanding, experimental and utilizes a magnificent diversity of plants. Ben MacKinnon, founder and co-director, E5 Bakehouse From root to flower – and featuring 180 recipes and over 230 of the author’s own beautiful photographs – explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Stinging Nettle Soup to Spruce Tip Panna Cotta to Heirloom Tomato and Purslane Panzanella – with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, chef Alan Bergo has become one of the most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity and his abiding, root-to-flower passion for both wild and cultivated plants. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves and seeds can inform your preparation of something like the head of an immature sunflower – as well as the lesser-used parts of common vegetables, like broccoli or aubergine. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were born of thrift and necessity. For our own sake and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. The Forager Chef’s Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one’s front door. Foreword ReviewsTrade Review“You see a sunny meadow. Alan Bergo sees a salad: all blue violet leaves and wild carrot tops. This accomplished chef cooks the wilderness. As he grinds flour from tree nuts, makes black walnut honey, braises sunflower heads like artichokes, and invents ‘green electricity,’ a magical lovage sauce, Bergo turns nature into food. With such stylish recipes and extraordinary photographs (Bergo’s own), The Forager Chef’s Book of Flora encourages a whole new world of cooks to explore the wild.”—Dorothy Kalins, founding editor, Saveur; author of The Kitchen Whisperers“You haven’t tasted most of the vegetables your ancestors ate. Today, everything is disdained that is too small or too green or doesn’t keep for long on the produce shelf. We’ve been beguiled through generations into The Great Food Forgetting. But big, cheap, and easy have a profound cost: boring food, bad teeth, diabetes, and loss of the primal pleasure of interacting with the green world like a biologically normal human. How do we recover the birthright of perfect eating? By making forgotten food unforgettable. That’s the dream that makes Alan Bergo’s eyes sparkle, and sets his hands to work. As you’ll see in these pages, his eyes and hands work very well together. Follow his guidance from the rediscovered culinary amusement park that surrounds you all the way to your kitchen, and your mouth will confirm everything that your heart suspected. This real, good food is worth remembering.”—Sam Thayer, author of The Forager’s Harvest, Nature’s Garden, and Incredible Wild Edibles“This is so much more than a cookbook. Of course there are tantalizing recipes, but there are also walks in the woods, explorations of plant families, revelations of unusual flavors, well-crafted plant profiles, and explanations of why things work the way they do. In The Forager Chef’s Book of Flora, Alan shares his philosophical and practical approach to making wonderful food, with exquisitely detailed flavor combinations and useful tips that could only come from a consummate pro. His passion for these wild and cultivated flavors is inspiring and will undoubtedly change the way you cook.”—Ellen Zachos, author of Backyard Foraging“The joy and delight in Alan’s writing are contagious. After reading just the introduction, I wanted to escape to the countryside to start foraging so I could cook his inspiring recipes. This book has so many layers. Not only does it contain an abundance of recipes and information about the plants, it provides us with a history from all over the world where people commonly cooked with these ingredients. His passion and enthusiasm are endless. I was instantly engrossed and keep going back for more. I feel like this book will continue to educate me every time I pick it up! I can’t wait to start cooking from it.”—Laura Jackson, chef; coauthor of Towpath“There’s magic afoot! Edible green growing things we’d mistaken for weeds; everyday vegetables capable of far more than we’d give them credit for; and a most companionable, knowledgeable, and encouraging guide to help us see, cook, taste, and delight in it all.”—Lori De Mori, coauthor of Towpath“There are a lot of reasons to love this book, but chief among them is its accessibility: Alan’s recipes are approachable, and rooted in the various cultures that invented them. No pinkie-in-the-air foams or molecular whatnot here, just beautiful renditions of beloved dishes that hinge on the edible, wild world that lives all around us.”—Hank Shaw, cookbook author; owner of the James Beard Award–winning website Hunter Angler Gardener Cook“Alan Bergo is one of the most talented and knowledgeable foragers and chefs of my generation. I’ve followed his adventures for many years now and am delighted to see all of his delectable food in this vastly inspiring and creative tome. Alan’s journeys from the garden bed to the heart of the wilderness and back to your kitchen will instill in you the urge to forage for your food and the desire to learn about all the wonderful ways that you can use nearly any vegetable, wild or cultivated. The Forager Chef’s Book of Flora is an indispensable guide to all the wondrous flavors, tastes, textures, smells, and sights of the wild foods of our world.”—Jeremy Umansky, chef/owner, Larder Delicatessen & Bakery; coauthor of Koji Alchemy “Alan Bergo is one of the most important contemporary voices in the food of the Great Lakes North, and one of the most completely skilled wild-food chefs in America. He combines scholarship, science, vast curiosity, and a deep respect for the indigenous origins of American food. Through his efforts to reteach us how delicious our own food is, he is doing us an enormous and long-overdue favor. He is reintroducing us to our true native cuisine—a cuisine with breadth, flavor, and subtlety to rival the traditional cuisine of any other region on Earth.”—Steve Hoffman, James Beard MFK Fisher Distinguished Writing Award Winner“I am wild about this book. I now carry a bag wherever I walk for gathering dandelions and purslane. I pick up acorns and hickory nuts, and am now thinking of so many new ways to make use of the immense larder that is nature. The sensibilities of the forager combined with that of the chef, truly inspiring.”—Ken Albala, PhD, professor of history at the University of the Pacific; author of food histories, cookbooks, translations and reference works, and video courses Food: A Cultural Culinary History and Cooking across the Ages“This tome of a book, packed with a globally inspired fusion of playful recipes that have been gleaned during Alan’s journey as a chef and forager, is loaded with practical tips for seeking out, storing, and serving your foraged greens. The book will serve the professional chef and home cook in equal measure. It is mind expanding, experimental and utilizes a magnificent diversity of plants.”—Ben MacKinnon, founder and codirector, E5 Bakehouse“If you find wild foods as delightful as I do, and the act of foraging as empowering as Alan Bergo does, you will be charmed by the slew of wild recipes and unusual edibles in the pages of his much-anticipated The Forager Chef’s Book of Flora. Even familiar garden plants like lilies, hyacinths, and hostas will begin to look distinctly appealing in terms of dinner. Dive in!”—Marie Viljoen, author of Forage, Harvest, Feast and 66 Square FeetPublishers Weekly— "[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."Foreword Reviews— "The Forager Chef’s Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one’s front door.""[A] remarkable new cookbook, Bergo provides stories, photographs and inventive recipes."—Star Tribune

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Book SynopsisTHE PERFECT HEALTHY COOKBOOK FOR THE FAMILY THIS CHRISTMASDo you want to eat healthy meals, consistently? Are you short of time and energy? Do you worry about the impact of your food shopping, both on your weekly budget and on the environment? Nutritional Therapist and bestselling author Amelia Freer is here to show you that eating well every day doesn't need to be complicated, time-consuming or expensive.In The Organised Cook, Amelia shows us easy ways to form life-changing habits when it comes to organising our kitchens, shopping and preparing and eating food. With the right strategies in place, you can reduce stress, shop smarter and always have a nutritious, satisfying meal to hand.Including 70 of Amelia's original, easy and healthy recipes, this book is packed with practical advice about how to organise your kitchen, approach food shopping, cook efficiently and plan meals for the week ahead.

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Book SynopsisFortnum & Mason Food & Drink Awards 2015 Highly CommendedCuring and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat it doesn''t have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it''s easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process this includes a section showing which products and cuts are most suitable for different methods ofTrade ReviewIf you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *

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Book SynopsisTrade Review"Her words are so ever present and her descriptions so in-depth...I will carry this tome with me for a year. Everyone should have a copy of this encyclopedia in their collection." -- Mario Batali "From advieh to zedoary, Lakshmi stirs your sense of wanderlust...Along the way, she acts as both a tour guide and a fellow traveler on a journey through an abundant world of herbs and spices. It's a trip as educational as it is exciting." -- Thomas Keller "'This book takes you on an entirely new journey, which begins at advieh and ends at zedoary. Ranging far beyond the usual repertoire of familiar names, this is the perfect book for the curious cook." -- Ruth Reichl "A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook." -- Eric Ripert

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Book SynopsisGet ready to take your raw dessert game to the next level with this collection of insanely delicious and nutrient-packed vegan recipes. Professional raw chef and culinary instructor Crystal Bonnet shows you how to make plant-based treats with fresh, creative flavours - from earthy lavender truffles to refreshing mint cream tarts. Her straight-forward directions make it easy to create fluffy cakes, gooey brownies and perfectly creamy chocolates using your dehydrator, freezer and other conventions of the raw kitchen. From beloved classics to desserts you never thought could be enjoyed raw, here are just some of the delectable recipes you'll find: Three-Layer Tiramisu Cake, Chocolate Mousse Cake with Cherry Jam, Blackberry Ginger Lime Zebra Cheesecake, Pecan Pie with Rosemary and Orange, Banana Cream Pie with Gingerbread Crust, Mocha Donuts with Espresso Glaze, Lemon Poppy Seed Coconut Shortbread Cookies, Strawberry Rose Pistachio Cream Slice, Double Chocolate Red Velvet Brownies, Hawaiian Sunshine Crumble Squares. With this impressive collection of recipes, you'll enjoy your favourite desserts without ever having to compromise on your health again.

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Book SynopsisThe second delicious cookbook from bestselling author, Lucy Lord, with over 80 fresh, fun, and creative recipes to feed your soul!Good food feeds the soul, great cooking shares the love.Bursting with fresh, flavourful, and creative dishes to help you rediscover a love for cooking and eating! From Garlic and Parmesan Roasted Veg, and Sweetcorn Fritters with Feta, Chilli and Lime, to unmissable bakes and delicious drinks!Food can lift your mood, deliver new experiences, and help you connect with family and friends away from the pressures of daily life. Lucy's philosophy is all about finding those moments whether you have 20 minutes or two hours to spare to pause, regroup, and share the joy delicious home cooked dishes, amazing ingredients, and good times.So, dig into this beautiful book and discover that happiness really is homemade.With chapters including:Breakfasts & BrunchesLight, Fresh & FlourishQuick & SimpleSlow, Nourishing & ComfortingCentre-stage Side DishesAny Excuse to BakeD

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Book SynopsisTrade Review#1 New York Times Bestseller -- New York Times "Very detailed and comprehensive...If you're ready to take the challenge, this is an excellent handbook." -- Charleston Post & Courier "Perfect for those who are trying to ditch processed foods." -- wellandgood.com "For practical pointers on making real food a family affair, there's no better resource than Lisa Leake's 100 Days of Real Food. It offers both gradual and wholesale approaches to relinquishing synthetics." -- Portland Press Herald

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Book SynopsisTrade Review"An exhaustive and fascinating guide to the four seasons of vegetable life...Root to Leaf offers both philosophy and instruction, with recipes that reward, again and again, the minimal treatment of the very best ingredients." -- Sam Sifton, New York Times "Classic and creative." -- Epicurious "Satterfield's hefty book emphasizes seasonal produce with a distinctly Southern flair." -- Entertainment Weekly "The exquisitely photographed book celebrates all things vegetable, with simple but elegant recipes for omnivores, vegetarians and vegans alike." -- Atlanta Homes & Lifestyle "A deep study of vegetable cookery" -- Seattle Times "Nose to tail, meet root to leaf. Grounded by simple, approachable recipes and elevated by lush photographs, this hefty book by chef Steven Satterfield provides a practical and gorgeous guide for shopping and cooking through the seasons." -- Cooking Light "A visual treasure that's too useful to relegate to the coffee table." -- Real Simple "Atlanta chef Steve Satterfield's Root to Leaf venerates vegetables with 175 recipes that just might convince even devoted carnivores that leaves and legumes can shape delicious meals." -- Garden & Gun "A must-have." -- Flavors Magazine "New Southern cooking at its best." -- Self magazine, online "These are recipes for those who care passionately about what they eat, with a reverential commitment to the beauty, taste, provenance, and possibilities of each ingredient." -- cookbooks365.com "Quite a few books that talk about seasonality, but this is one of the few that completely embraces it." -- Munching on Books "A leafy response to the nose-to-tail food movement. Satterfield has developed a keen sense of how best to fully use in-season produce in this vegetable-first cookbook." -- Christian Science Monitor

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Book SynopsisTrade Review"Nutrition Stripped is a beautiful, clean and freshly composed book + a guide to living a colorful and vibrant life! Be inspired to cook more real + nutritious foods with Mckel!" -- Candice Kumai, leading wellness journalist, chef, and best-selling author of Clean Green Eats and Clean Green Drinks "Not only are they delicious, but what really sets McKel's recipes apart is that each one is backed by her extensive nutritional knowledge and research. Knowing I can trust that every single ingredient is McKel-approved makes it a no-brainer for me!" -- Laura Miller, author of Raw. Vegan. Not Gross "Best known for the anti-inflammatory turmeric milk recipe on her healthy living site, Nutrition Stripped, Hill offers elixirs and more in her first cookbook. With recipes for every meal, including dessert (!), Hill makes sure that all nutritional needs are covered throughout the day." -- Booklist

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Book SynopsisIn her first cookbook, 100 Days of Real Food, Lisa Leake revealed how simple it is to think out of the box in the kitchen by replacing unhealthy prepackaged and processed foods with “real food”—mouthwatering meals made with wholesome and familiar ingredients.Trade ReviewA Best Healthy Cookbook of 2016... "ideal for your friend or loved one who wants to eat healthier but isn't really sure how or where to begin... It's a straightforward book that offers real solutions and tasty recipes to make over and over again." -- Health.com

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Book SynopsisTrade Review"In Local Dirt, Andrea Bemis nails the argument for eating locally. She has created an incredibly useful tool for learning how to cook with fresh and local ingredients and provides tips and tricks for adapting to a locavore diet. We can’t wait to try dishes like the Spring Vegetable Stew and the Fennel and Hazelnut Gratin. This is not just a beautiful cookbook—Bemis takes us on a lovely, culinary journey." — The Pollan Family, New York Times bestselling authors of Mostly Plants and The Pollan Family Table “By now we're familiar with the clear and time-tested wisdom in favor of eating locally all year long. Doing so supports our local economies, takes better care of our planet, and it tastes great. Learning to follow the rhythms of seasonal eating however, is not always as obvious; this book provides a straightforward, practical approach for seasonal eating.” — Joshua McFadden, James Beard Award-winning author of Six Seasons: A New Way with Vegetables "Andrea shows us how eating locally is an opportunity to be more connected to the people in our community and to ourselves. And of course she always has the best flavor combination ideas. I mean, zucchini butter? Grilled garlic scapes? Farmhouse onion rings? Yes, please!" — Erin Gleeson, author of The Forest Feast "Local Dirt is so much more than an inspiring cookbook full of delicious recipes - it's a tool for anyone seeking to nourish themselves with good food from local, trusted sources. Andrea makes you rethink where your food comes from and how to truly shop local to nourish your body and soul." — Mary Heffernan, rancher and author, Five Marys Ranch Raised Cookbook

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Book SynopsisTrade Review“In Your Super Life, Michael and Kristel share the fruits of their journey by showing you how to eat in a new way. They describe easy steps for changing daily habits that will help your sense of wellbeing. Just as I believe, the path towards better health should focus on what to add to your diet, and not just elimination.” — from the foreword by William W. Li, MD, New York Times bestselling author of Eat to Beat Disease "Food is medicine, and we now know definitively that plant-based nutrition has immense healing potential as it combats inflammation, which causes over 80% of chronic disease. Kristel and Michael's book has so many clean, plant-based, superfood recipes that will help more people benefit from the healing power of plants, and I am excited to see the impact this will have on so many people." — Deepak Chopra, MD, New York Times bestselling author “Simple, delicious recipes page after page, bursting with superfoods deliberately combined to boost immunity, quell inflammation, elevate mood, and maximize health. Every bite will bring you closer to the super life you deserve to live!” — Kristi Funk, MD, bestselling of author Breasts: The Owner’s Manual and Women’s Health Warrior at pinklotus.com “What a great book! Learn how to prepare nutrient rich and healing meals that prevent disease at their root cause. Our cells are literally starving for these foods. My patients will be following the Your Super Life meal plans and my family will, too.” — Joel Kahn, MD, FACC, Professor, Author, The Plant Based Solution “The one cookbook you need to create the most delicious and healthiest food possible. Your Super Life provides an easy hack to creating the most healthy and appetizing meals possible without investing hours in the kitchen." — Louie Psihoyos, film director, The Game Changers

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Book SynopsisNourishing Vegan Every Day inspires longtime vegans and the vegan-curious alike with vibrant, flavorful, feel-good recipes.Table of ContentsCONTENTS Introduction 1 BREAKFAST Three Nourishing Breakfast Smoothies Easy Vegan Overnight Oats (Three Ways) Peanut Butter and Raspberry Jam Toaster Pastry Spiced Almond Butter Oatmeal with Sticky Apples Smashed Peas on Toast with Garlicky Mushrooms Peaches-and-Cream Baked Oats Cookie-Lover’s Smoothie Bowl Chocolate, Peanut Butter, and Banana Breakfast Cookies Black Bean and Smashed Avocado Breakfast Burritos 2 BRUNCH Cheesy Broccoli Waffles Vegan Eggs Benedict with Homemade Hollandaise and Mushroom “Bacon” Sweet Potato Carrot Fritters with Avocado Salsa Red Pepper and Tofu “Egg” Shakshuka Muesli Banana Bread No Yeast Sticky Pecan Buns Fluffy Oat Blender Pancakes (Three Ways) Banana-Caramel French Toast Chocolate Chip–Raspberry Waffles 3 LUNCH My Favorite Minestrone Soup Moroccan-Style Quinoa Salad Chickpea Tabbouleh with Lemon Tahini Falafel Feast Almond Satay Tofu Summer Rolls Sweet Potato, Kale, and Sun-Dried Tomato Salad Mixed Vegetable Frittata with Roasted New Potatoes Crispy Tofu and Roasted Red Pepper Dip Sandwiches Tahini, Avocado, and Tomato Pasta Salad with Crunchy Chickpeas 4 DINNER Homemade Sweet Potato Gnocchi with Tomatoes and Kale Mexican-Style Loaded Sweet Potato Wedges Smoky Sweet Potato–Mixed Bean Chili How to Build a Nourish Bowl Harissa-Roasted Vegetable with Crunchy Chickpeas and Dukkah Miso Eggplant, Tofu, and Broccolini Bowls Sesame-Chile-Garlic Tofu Noodles Cashew-Cauliflower and Spinach Dahl Mexican Jackfruit-Stuffed Sweet Potatoes Garlicky Roasted Vegetable Basil Pasta 5 SNACKS Chocolate Fruit-and-Nut Fudge Cups No-Bake Chocolate-Covered Muesli Bars Homemade Super Seedy Crackers Two-Ingredient Flatbreads Cheesy Pesto and Sun-Dried Tomato Rolls Blueberry Wagon Wheels Easy Vegan Protein Balls (Six Ways) Sun-Dried Tomato and Olive Cheese Scones Garlic-Herb Cashew Cheese 6 SWEETS Fudgy Raspberry Brownies Chocolate-Espresso Caramel Slices Single-Serve Cookie (Four Ways) Orange-Cardamom Layer Cake Lemon-Raspberry and Pistachio Loaf Cake Banoffee Pie Jars Chocolate Chip Cookie Layer Cake Strawberries-and-Cream Cheesecake Apple-and-Blackberry Crumble Pie Salted Caramel–Cookie Dough Ice Cream 7 CELEBRATIONS Kale, Pomegranate, and Almond Winter Salad Easy Vegan Cheesy Scalloped Potatoes Celebrations Sharing Snack Board Filo Pastry Parcels with Mushroom Gravy Nut Roast with Maple-Pecan Sprouts and Cranberry Sauce Garlic-Tahini Whole Roasted Cauliflower Pumpkin Spice Layer Cake Gingerbread Layer Cake with Gingerbread Cookies Red Velvet Cupcakes with Chocolate-Vanilla Swirl Buttercream Resources Acknowledgments Food Photography About the Author Index

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Book Synopsis

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Book Synopsis

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Book SynopsisGluten is found in an extraordinary number of foods, yet it can be problematic for so many of us. Whether you need to cut gluten out of your diet or you're cooking for friends and family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. Nutrition expert Naomi Devlin gives clear advice for gluten-free eating including detailed guidance on alternative flours, methods of fermentation and delicious baking ideas.She offers 120 ingenious recipes for breakfasts, bread, pastry, soups, salads, snacks, main meals and puddings, including Prosciutto and egg muffins, Blinis with crème fraîche and smoked salmon, Leek and bacon quiche, Courgette hummus, Blackberry bakewell tart, Luscious lemon cake and Chocolate fondants.With an introduction by Hugh Fearnley-Whittingstall and helpful tips from Naomi throughout, this definitive gluten-free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great.Trade ReviewIt’s about … embracing “delicious, simple, health-enhancing food”. Yes, please! * Psychologies *

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Book SynopsisA stunning collection of 100+ heart-warming recipes that also happen to be packed with things that are good for you The perception that the food we love can’t also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy. And Good Comfort is in every way generous, as Hugh makes our favourite foods healthier not by taking stuff out of them, but by putting more in: the best whole ingredients, celebrated in all their colourful and seasonal diversity. We can relish a hearty winter stew that is deeply beefy, but also heaving with healthy veg. We can tuck into a pie knowing that the pastry is awesome and the filling wholesome. Much maligned greens come out to play in moreish gratins and leafy curries. And we can put tea time treats on the table knowing they will bring our family and friends – and kids in particular – goodness as well as happiness. Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: - Multigrainola - Spicy squash and lentil soup - Chick-chouka - Squeak and bubble - Oaty dunking cookies Ultimately, Hugh leads us on a journey to tweak our taste buds and pamper our palates so that we can take as much pleasure – and ultimately more – from dishes that we know will do us good.

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Book SynopsisLet the oven do the work with these quick and simple ingredient-focussed recipes from River Cottage's head chef, Gelf Alderson In River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up: Spiced whole cauliflower with preserved lemon and yoghurt Roast mushrooms with beer and dumplings Pot roast brisket with orange and star anise Ripped potato oven chips with smoked chilli and roast garlic dip Creamy fish pie Roasted cherry and almond crumble Pears with ginger and toffee Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.

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Book SynopsisForage all across the country with this informative guide to 274 edible plants, presented by expert Green Deane. Eating wild edibles is in our genes, and it can be healthy fun! It’s seasonal, sufficient, varied, and provides plenty of nutrients. It yields the satisfaction born of food independence and competence. There’s no packaging, no labeling, no advertising, and no genetic tinkering involved. But which plants should you eat—and when should you eat them? Let “Green Deane” Jordan guide you with Eat the Weeds. Green Deane teaches foraging classes and runs a popular foraging website (also called Eat the Weeds). Now he’s sharing his expertise with you. Eat the Weeds presents 274 wild foods and helps you to find, identify, and harvest them. The book begins with an introduction that includes tips for using this comprehensive book. The weeds are organized alphabetically, and an extensive index further helps you find what you’re looking for. Plus, a fascinating and informative table aids in choosing plants based on their notable nutrients! Perhaps you recognize a shortage in your diet of a specific vitamin and/or mineral. This guide points you to the plants that could remedy it. The information appeals to everyone from foragers, gardeners, and nature-lovers to raw food enthusiasts, vegans, and survivalists. Each entry includes an introduction to the plant and recommended methods for preparing it, as well as its nutritional information. Yes, nearly every featured wild edible includes a full nutrition table! Color photographs and visual descriptions assist you in field identification, and Green Deane’s insights are invaluable, whether you’re a beginning forager or someone with plenty of experience. Foraging is a treasure hunt, so eat healthier, save money, and have fun while enjoying Earth’s delicious and nutritious bounty.Table of ContentsForeword Introduction Geographic Range of the Book Botany Basic Plant Anatomy Invasive Species and Introduced Ones Know Your Local Foraging Laws and Rules Deane’s Recommended Plants for Novices Deane’s Recommended Survival Foods Toxic Plants: Hemlock, Pokeweed, and more Staying Safe Harvesting Ethics and Etiquette Green Deane’s Notable Nutrients The Weeds Glossary Recommended Reading Index by Common Name Taxonomic Index Subject Index Photo Credits About the Author

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Book SynopsisFalafel are deep-fried balls or patties of chickpea or broad beans, with added herbs, spices, onion and garlic and are widely eaten across the Middle East. While the style varies from region to region, they’re usually enjoyed in a wrap or pitta with salad, tahini, pickles and a spicy sauce. Long popular in Britain, particularly among immigrant communities, falafel are now a nationwide staple, and have swiftly become one of our most popular fast foods. It’s not hard to see why: they also fall into that wondrous overlapping category of being crave-worthy and satisfying, as well as nutritious and fairly low in fat. What’s more, they are a brilliant source of protein for those who don’t eat meat. They are rich in fibre and modern falafel are often made with added vegetables, nuts and seeds, lentils, or grains, as are many of the delicious recipes in this book. Try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. Find Crunchy Sesame Falafel or Falafel Croquettes or enjoy snacks such as tasty Mediterranean Seed Falafel, all packed with good stuff, and very low fat. Whip up a drizzle such as Home-made Tahini Sauce, as the perfect complement your hot, freshly cooked patties. Finally, make tangy quick pickles, crisp herby salads and easy flatbreads so you can serve your freshly cooked falafel with all the trimmings and enjoy it as its best.

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Book SynopsisThis book presents information about stored grains and grain products in a clear and easy-to-understand manner. It covers a global perspective on insects and other pests that affect these products and provides an overview of the various techniques used for their storage. Each chapter delves deeper into the different aspects of storage, including the necessary requirements to prevent grain loss and the different types of storage structures and containers. The book also discusses the various pests that can infest stored grains, such as insects, mites, birds, and rodents, as well as the use of fumigants to control them. Additionally, the book covers safety measures to prevent poisoning and provides guidance on managing stored grain pests. The inclusion of multiple-choice questions at the end of the book, along with color images of insects and pests, makes it a valuable resource for students.

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Book SynopsisThis book contains s written by young enthusiastic scientists, teachers and researchers who are involved in research, teaching and extension of modern scientific agricultural principles and practices in different parts of India. Attempts have been made to cover various aspects of modern agriculture viz. genetic improvement of crop plants, modern methods in plant breeding, seed science, ground water resources management, integrated farming systems, horticultural crops, biological control for sustainable agriculture, underutilized fruit plants health enhancing foods, role of enzymes in food processing, bioinformatics and molecular diagnostics etc., but still many facets lingering due to vast nature of agriculture itself. The major aim of this book is to provide glimpse of important arena to enhance food and nutritional security in a sustainable way.Table of Contents01. Genetic Improvement of Crop Plants: Conventional and Modern Techniques P. Kumar 02. Modern Methods in Plant Breeding: Options & Challenges Avinash K. Srivastava, Jagesh K. Tiwari, Bir Pal Singh & Vinod Kumar 03. Advances in Seed Science and Technology R.K.Singh, Vinod Kumar and E.P. Venkatasalam 04. Ground Water Resources Management K.K. Yadav and P.K. Singh 05. Composting Process: Physiology and Microbiology Brijesh Kumar Mishra, Sunil Kumar and Ashutosh Sharma 06. Integrated Farming Systems for Sustainable Agriculture in Southern Rajasthan Hari Singh, S.K. Sharma, S.S. Burark, L.N. Dashora and G.L. Meena 07. New Interventions in Productions and Protection of Horticultural Crops D.K.Sarolia, Raju Lal Bhardwaj, M.K.Sharma and Vineet Kaswan 08. Ageratum conyzoides: Biological Control for Sustainable Agriculture Rajesh Kumar Chawla and Rajvir Singh 09. Molecular Diagnostics Technique for Plant Pathogens Rahul R. Bakade, Sundaresha S. and R. K. Singh 10. Ber Postharvest: Science and Technology Sunil Pareek 11. Molecular Markers in Crop Improvement: An Introduction Jagesh K. Tiwari, Avinash K. Srivastava, Poonam, Vinay Bhardwaj and Bir Pal Singh 12. Health Enhancing Foods for Health and Nutrition Security Urvashi Nandal 13. Quantitative Trait loci Underlying Nutrient Stress in Crops: An Update Jagesh K. Tiwari, Sundaresha S, Avinash K. Srivastava, and Bir Pal Singh 14. Bioinformatics in Plant Genome Analysis: An Introduction Jagesh K. Tiwari, Sundaresha S., Shashi Rawat and Bir Pal Singh 15. Patentability of Microorganism: Indian Scenario Krishan Gopal, Sundaresha S, Jagesh K. Tiwari, Ajit Singh Naosekpam, Vinay Bhardwaj, Sanjeev Sharma and Bir Pal Singh 16. Recent Advancement of Potato Production Technology in India Jagesh K. Tiwari, Manoj Kumar, Bir Pal Singh and Vinod Kumar 17. Role of Underutilized Fruit Plants in Sustainable Development of Agriculture Raju Lal Bhardwaj and Urvashi Nandal 18. A Glimpse of Plant Databases for Crop Improvement Ritu Singh, Shashi Rawat, Sundresha S.,Jagesh K. Tiwari and Bir Pal Singh 19. Role of Enzymes in Food Processing Sunil Kumar, Ravi Kant Verma, B.K. Mishra and D.S. Chopra

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