Cooking

Press your own right at home – homemade oils for cooking and health.

The Complete Guide to Seed and Nut Oils is a comprehensive, beautifully illustrated and photographed, full-color guide to growing, foraging, and pressing nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes:

• A brief history of seed oil extraction
• Culinary and health benefits of home-pressed oils versus factory produced oils
• Presses and other equipment options for ease, cost, and convenience
• How-to for growing, harvesting, processing, and pressing nuts and seeds
• Profiles of over 40 nuts and seeds to grow, forage, or source including hempseed, flax, peanuts, sunflowers, walnuts, okra, and more.
• Oil processing, storage, and culinary and other uses
• Scaling up for community or small-scale commercial production.

Whether you want to produce oils for cooking, balms and salves, self-sufficiency and resiliency or for small-scale commercial or community production, The Complete Guide to Seed and Nut Oils is a one-stop shop to get you started.

A delicious alternative to the status quo when it comes to how we farm, cook, and eat

Nutrition, environmental impact, ethics, sustainability – it seems like there's no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat?

Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.

In this 2nd edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers:

• Integrating animals into your garden or homestead
• Step-by-step color photos for beef, pork, lamb, and poultry butchery
• 100+ recipes for whole-animal cooking
• Culinary highlights: preparing difficult cuts, sauces, and extras
• Charcuterie, including history, general science, principles, and tooling up
• The economics and parameters for responsible meat production.

Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.

Garden-fresh recipes from an island retreat.

Imagine a educational retreat center nestled in the tall forest of an island paradise where the sea laps at the beach below. Now add the most delicious food imaginable, created by a host of talented artist-cooks using vegetables and flowers gathered from the center's lush gardens, and presented with delicate care. Then think of the most well-known names from the body, mind, and soul circuit who frequently teach here, and the guests who hail from the furthest reaches of the continent.

This is Hollyhock. Located on Cortes Island in British Columbia's Georgia Strait, Hollyhock is about nourishing those who work to make the world a better place. It has been attracting visitors like bees to honey for the past twenty-five years-partly because of its delicious food.

Now, for the first time, Hollyhock Cooks showcases the best of its globally influenced cuisine, with over 200 recipes including everything from soups and salads to entrées, sauces and spreads, desserts, and drinks. Special chapters focus on how to combine garden with kitchen, and on secrets for cooking for a crowd. And interspersed throughout are comments from the famous Hollyhock presenters-Ram Dass, Eckhart Tolle, Robert Bly, Joan Borysenko and more-on their very favorite dishes.

"Maharaji said that we should eat only food cooked with love. The food at Hollyhock is tasty, cooked with care and love. I take away a soft sweetness and a fat stomach!"-Ram Dass

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.

Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including:

• sourcing ingredients
• clear explanations of charcuterie technique
• creative recipes balancing tradition and invention
• smoking meats and building your own smoker

The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike — and any home artisan.

This illustrated beginner’s guide covers everything you need to know to start making cheese at home—from tools and techniques to basic milk chemistry.

While the craft of home cheesemaking gains in popularity, most books on the subject gloss over the fundamentals. Mastering Basic Cheesemaking is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens.

This fully illustrated practical guide covers topics such as:

• Understanding your ingredients, tools and techniques
• Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry
• Progressing to fermented dairy products such as kefir, yogurt and sour cream
• Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese

Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

“Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”—Adam Rapoport, Editor in Chief, Bon Appétit

Farmers’ markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers’ Market Cookbook has the answer to every prospective locavore’s perennial question, “What do I do with this?”

Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include:

• Garlic scape vichyssoise
• Potato fennel “risotto”
• Beef roulade with cilantro mojo
• Cantaloupe salsa

Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers’ Market Cookbook celebrates the small farmer’s labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best.

“[Shanks and Grohsgal’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.”—T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits

“In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”—Boston Herald

Hollyhock center chefs celebrate thirty years of exquisite meals on Canada’s Cortes Island with more than two hundred sustainable, garden-fresh recipes.

World renowned as an unparalleled center of learning and connection, Hollyhock exists to inspire, nourish and support people who are making the world better. At the heart of this unique institution, located on beautiful Cortes Island, is Hollyhock's spectacular organic garden, just steps away from the ocean view kitchen. Following their popular Hollyhock Cooks, Moreka Jolar and Heidi Scheifley offer more than 200 new garden-inspired recipes.

Hollyhock: Garden to Table invites you to enjoy the beauty of fresh, local food. The book is filled with imaginative ideas, global inspiration, and invaluable growing tips from Hollyhock's own Master Gardener, Nori Fletcher. The versatility of whole grains, healthy oils and natural sweeteners is showcased in mouthwatering creations such as:

• Thin-Crust Pizza with Nettle Pesto and Roasted Sweet Potatoes, Asparagus and Chevre
• Black Sesame Crusted Albacore Tuna with Ponzu Sauce
• Soft Polenta with Roasted Butternut Squash, Caramelized Onions, Peas and Smoked Cheddar
• Honey Roasted Pears with Balsamic & Mascarpone

Garden-fresh recipes from an island retreat.

Imagine a educational retreat center nestled in the tall forest of an island paradise where the sea laps at the beach below. Now add the most delicious food imaginable, created by a host of talented artist-cooks using vegetables and flowers gathered from the center's lush gardens, and presented with delicate care. Then think of the most well-known names from the body, mind, and soul circuit who frequently teach here, and the guests who hail from the furthest reaches of the continent.

This is Hollyhock. Located on Cortes Island in British Columbia's Georgia Strait, Hollyhock is about nourishing those who work to make the world a better place. It has been attracting visitors like bees to honey for the past twenty-five years-partly because of its delicious food.

Now, for the first time, Hollyhock Cooks showcases the best of its globally influenced cuisine, with over 200 recipes including everything from soups and salads to entrées, sauces and spreads, desserts, and drinks. Special chapters focus on how to combine garden with kitchen, and on secrets for cooking for a crowd. And interspersed throughout are comments from the famous Hollyhock presenters-Ram Dass, Eckhart Tolle, Robert Bly, Joan Borysenko and more-on their very favorite dishes.

"Maharaji said that we should eat only food cooked with love. The food at Hollyhock is tasty, cooked with care and love. I take away a soft sweetness and a fat stomach!"-Ram Dass

"Combines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike."—Chef Clark Barlowe, Heirloom Restaurant, Charlotte, NC

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.

Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including:

• Sourcing ingredients
• Clear explanations of charcuterie technique
• Creative recipes balancing tradition and invention
• Smoking meats and building your own smoker

The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike—and any home artisan.

"I don't know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point."—Rey Tagle, home charcuterie master

"Takes the reader on a meaty, and yet artistic journey into the wonderful world of curing meats."—Hank Will, editorial director, Mother Earth News

“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie

Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home.

With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.

Topics include:

• Fitting bread-baking into your schedule
• Low- and no-gluten baking, including GF sourdough breads
• Using a wood-fired oven
• Recipes for every comfort zone, from flatbread to sourdough
• “Sexy science talk” sidebars for those interested in the science of baking.

From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread.

“There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth

Create refreshing, healthier drinks, from kombucha to herbal sodas and more, in your own kitchen.

Since the relatively recent introduction of kombucha onto North American supermarket shelves, this healthy sparkling beverage has exploded in popularity. But can it be brewed at home, with the same tasty, healthy results?

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. Coverage includes:

• Basic fermentation science
• Controlling fizz, acidity, and alcohol content
• Secondary fermentation and adding flavours to the brew
• Wild-fermented sodas, using a ginger bug (a wild yeast culture)
• Recipes for kombucha's honey-fed relative, Jun, as well as for water kefir.

Answering key questions including "where does all that sugar go?", "do I need to get a sitter for it when I go on holiday?", and "does this SCOBY look normal?", and including a comprehensive troubleshooting guide to help you keep brewing confidently and consistently, DIY Kombucha is ideal for foodies, urban and rural homesteaders, and health-motivated people - it's an essential addition to your DIY toolkit!

“Enjoy delicious, nutritious sourdough family favorites such as English muffins and cinnamon raisin bread right in the comfort of your own home.” —Hannah Crum, coauthor of The Big Book of Kombucha

Real life is busy enough without having social media-worthy sourdough on your to-do list. But if your goal is to make simple, nourishing, and delicious whole grain sourdough for your whole family, then DIY Sourdough is your one-stop beginner’s guide. Coverage includes:

• Simple sourdough recipes for breads, snacks, and more
• The secrets to consistent results
• Tips and tricks for homemade sourdough, including flour buying, home milling, and sourdough starter
• Homemade bread scheduling options, including split-day sourdough recipes for making sourdough an easy part of your weekly routine.

DIY Sourdough is your personal guide to getting started with sourdough. It gives you a helping hand to succeed and offers a simple time-saving approach to make nourishing and delicious sourdough that fits into a hectic lifestyle.

“People have been fermenting grains, baking bread, and keeping sourdough starters alive for millennia using very simple, basic techniques. John and Jessica Moody bring back the simplicity by demonstrating in clear terms how a busy homesteading family, be they rural or urban, can bake a wide range of sourdough-based baked products with ease. To boot, DIY Sourdough will provide you with myriad recipes for feeding your family healthy, digestible baked products for breakfast, lunch, dinner, and in-between.” —Jereme Zimmerman, award-winning author of Brew Beer Like a Yeti

“Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters.” —Mark Essig, author of Lesser Beasts

Nutrition, environmental impact, ethics, sustainability—it seems like there’s no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat?

Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.

In this second edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers:

• Integrating animals into your garden or homestead
• Step-by-step color photos for beef, pork, lamb, and poultry butchery
• 100+ recipes for whole-animal cooking
• Culinary highlights: preparing difficult cuts, sauces, and extras
• Charcuterie, including history, general science, principles, and tooling up
• The economics and parameters for responsible meat production

Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook, 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.

“A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative.” —Jean-Martin Fortier, author of The Market Gardener

AWARDS

• GOLD | 2021 IACP Cookbook Awards - Food Issues & Matters
• GOLD | 2020 The Spring Harvest: Gourmand World Cookbook Awards - Meat USA
• BRONZE | 2021 Living Now Book Awards - Cookbooks: Ethnic / Holiday

Press your own right at home – homemade oils for cooking and health.

The Complete Guide to Seed and Nut Oils is a comprehensive, beautifully illustrated and photographed, full-color guide to growing, foraging, and pressing nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes:

• A brief history of seed oil extraction
• Culinary and health benefits of home-pressed oils versus factory produced oils
• Presses and other equipment options for ease, cost, and convenience
• How-to for growing, harvesting, processing, and pressing nuts and seeds
• Profiles of over 40 nuts and seeds to grow, forage, or source including hempseed, flax, peanuts, sunflowers, walnuts, okra, and more.
• Oil processing, storage, and culinary and other uses
• Scaling up for community or small-scale commercial production.

Whether you want to produce oils for cooking, balms and salves, self-sufficiency and resiliency or for small-scale commercial or community production, The Complete Guide to Seed and Nut Oils is a one-stop shop to get you started.