A comprehensive guide for getting the greatest value from a home dehydrator, including recipes for cooking from your dehydrator pantry and for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers.

A cookbook that combines over 100 freezer related recipes with everything you need to know to get the most from a freezer: techniques for freezing all types of food, as well as information on monthly meal planning and holiday entertaining.

Presents recipes for entrees that can be made in large quantity ahead of time and preserved in the freezer, along with instructions on prepping, storing, thawing, and reheating each entree as a future meal.

Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information...

Presents a guide to whole and natural foods, incorporating tips on shopping and storage, and featuring such guidelines as bread-baking procedures, methods for making soup stocks, and recommendations for using unprocessed ingredients.

A cookbook for parents who want to share cooking with their children offers recipes for child-friendly breakfasts, lunches, main and side dishes, and sweets, many featuring locally grown foods, and suggests age-appropriate tasks.

"When your grocery list is full of items labeled "low-fat," "sugar-free," and even "natural," it's easy to assume that you're making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In WHAT THE FORK ARE YOU EATING?, a practical guide written by certified chef and nutritionist Stefanie Sacks, we learn exactly what...

More than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients, this book is an essential guide for those who seek healthy food for a healthy world.

"In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances--a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. Nezhukumatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks...

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...