The Fresh Green Table

The Fresh   Green Table Author Susie Middleton
ISBN-10 9781452112787
Release 2012-06-08
Pages 224
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In this follow-up to the popular Fast, Fresh & Green, which shared simple techniques for achieving delicious vegetable side dishes, Susie Middleton offers up a whole new cook's repertoire by shifting the focus to vegetables as the main course of the meal. Brimming with strategies, techniques, and 75 peerless recipes for cooking vegetables in every season, this is the book for the millions who have embraced Meatless Mondays and anyone who appreciates good, fresh food. This is a formidable package for the price, brightly illustrated with 50 color photographs and buzzing with Susie's energizing voice. From vibrant soups and salads to luscious grilled pizzas and tarts loaded with green goodness, The Fresh & Green Table serves up an unparalleled source of instruction and inspiration.



Fast Fresh Green

Fast  Fresh    Green Author Susie Middleton
ISBN-10 9780811865661
Release 2010-04-28
Pages 224
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Presents a collection of more than one hundred recipes for appetizers, snacks, entrees, and side dishes using a variety of vegetables.



The Fresh Table

The Fresh Table Author Helana Brigman
ISBN-10 9780807150481
Release 2013-03-11
Pages 256
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Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.



Simple Green Suppers

Simple Green Suppers Author Susie Middleton
ISBN-10 9780834840768
Release 2017-04-11
Pages 256
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The ultimate game plan for complete one-dish vegetarian suppers—for anyone aspiring to eat a more plant-based diet. Discover the pro-veggie, pro-flavor way to prepare fresh, healthy, high-quality plant-based dinners. In Simple Green Suppers, Susie Middleton demonstrates how to prepare seasonal vegetables in satisfying, filling suppers by pairing them with staple ingredients: noodles, grains, beans, greens, toast, tortillas, eggs, and broth. How you cook your veggies and how you combine them with other satisfying whole foods is the secret to delicious results. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies, Simple Green Suppers is an essential resource that will make cooking delicious, easy vegetarian meals possible every night.



The Fresh Egg Cookbook

The Fresh Egg Cookbook Author Jennifer Trainer Thompson
ISBN-10 9781603427876
Release 2012-03-01
Pages 192
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Fresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.



Bean by Bean

Bean by Bean Author Crescent Dragonwagon
ISBN-10 9780761132417
Release 2012-01
Pages 370
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Presents over one hundred recipes for appetizers, soups, salads, entrâees, and desserts that feature beans as the main ingredient.



The Backyard Homestead Book of Kitchen Know How

The Backyard Homestead Book of Kitchen Know How Author Andrea Chesman
ISBN-10 9781612122052
Release 2015-09-19
Pages 368
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Growing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.



The Kinfolk Table

The Kinfolk Table Author Nathan Williams
ISBN-10 9781579656690
Release 2013-10-15
Pages 368
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Kinfolk magazine—launched to great acclaim and instant buzz in 2011—is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there’s The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.



The Bridge Ladies

The Bridge Ladies Author Betsy Lerner
ISBN-10 9780062354488
Release 2016-05-03
Pages 320
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A fifty-year-old Bridge game provides an unexpected way to cross the generational divide between a daughter and her mother. Betsy Lerner takes us on a powerfully personal literary journey, where we learn a little about Bridge and a lot about life. After a lifetime defining herself in contrast to her mother’s “don’t ask, don’t tell” generation, Lerner finds herself back in her childhood home, not five miles from the mother she spent decades avoiding. When Roz needs help after surgery, it falls to Betsy to take care of her. She expected a week of tense civility; what she got instead were the Bridge Ladies. Impressed by their loyalty, she saw something her generation lacked. Facebook was great, but it wouldn’t deliver a pot roast. Tentatively at first, Betsy becomes a regular at her mother’s Monday Bridge club. Through her friendships with the ladies, she is finally able to face years of misunderstandings and family tragedy, the Bridge table becoming the common ground she and Roz never had. By turns darkly funny and deeply moving, The Bridge Ladies is the unforgettable story of a hard-won—but never-too-late—bond between mother and daughter.



Six Seasons

Six Seasons Author Joshua McFadden
ISBN-10 9781579657789
Release 2017-05-02
Pages 352
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“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.



Around the Roman Table

Around the Roman Table Author Patrick Faas
ISBN-10 0226233472
Release 2005-04-01
Pages 371
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Looks at the dining customs, social traditions, and food of the Roman Empire, and includes recipes reconstructed for the modern cook.



Mexican Cookbook

Mexican Cookbook Author Erna Fergusson
ISBN-10 9780826351036
Release 1969-11-01
Pages 128
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When it was first published in 1934, Erna Fergusson's Mexican Cookbook made authentic Mexican recipes accessible to cooks nationwide--including celebrated favorites such as enchiladas, chile rellenos, and carne adovada, as well as the simple, rustic foods traditionally prepared and served in New Mexican homes. Inspired by the delight and enthusiasm with which visitors to the Southwest partook of the region's cuisine, this popular cookbook remains an enduring tribute to the ambience and spirit of territorial New Mexico.



Farm to Fork

Farm to Fork Author Emeril Lagasse
ISBN-10 9780062003584
Release 2010-06-01
Pages 336
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Farm to Fork brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril’s own fans!



Tomorrow s Table

Tomorrow s Table Author Pamela C. Ronald
ISBN-10 0199756694
Release 2008-04-18
Pages 232
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By the year 2050, Earth's population will double. If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to meet the need for increased food production. Written as part memoir, part instruction, and part contemplation, Tomorrow's Table argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and her husband, Raoul Adamchak, an organic farmer, take the reader inside their lives for roughly a year, allowing us to look over their shoulders so that we can see what geneticists and organic farmers actually do. The reader sees the problems that farmers face, trying to provide larger yields without resorting to expensive or environmentally hazardous chemicals, a problem that will loom larger and larger as the century progresses. They learn how organic farmers and geneticists address these problems. This book is for consumers, farmers, and policy decision makers who want to make food choices and policy that will support ecologically responsible farming practices. It is also for anyone who wants accurate information about organic farming, genetic engineering, and their potential impacts on human health and the environment.



Annual Report of the Pennsylvania Agricultural Experiment Station

Annual Report of the Pennsylvania Agricultural Experiment Station Author Pennsylvania State College. Agricultural Experiment Station
ISBN-10 UCAL:B2955112
Release 1916
Pages
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Annual Report of the Pennsylvania Agricultural Experiment Station has been writing in one form or another for most of life. You can find so many inspiration from Annual Report of the Pennsylvania Agricultural Experiment Station also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Annual Report of the Pennsylvania Agricultural Experiment Station book for free.



The Fresh 20

The Fresh 20 Author Melissa Lanz
ISBN-10 9780062200990
Release 2013-04-23
Pages 320
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The Fresh 20, the popular budget-friendly meal-planning service founded by working mother Melissa Lanz, is now a cookbook, offering families an all-natural and easy approach to mealtimes. Using just 20 organic, non-processed ingredients per week, home cooks can create 5 wholesome, delicious meals in just minutes. A busy home cook herself, Lanz understands the “What’s for dinner?” conundrum and has developed a program that gives parents healthy cooking options. Inspiring and educational, The Fresh 20 is filled with gorgeous color photos, shopping lists that take advantage of seasonal fruits and vegetables, prep tips, and, of course, easy and delicious recipes — including vegetarian, vegan, and gluten-free options.



The Elements of Taste

The Elements of Taste Author Gray Kunz
ISBN-10 0316055492
Release 2008-12-14
Pages 272
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Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.