Your go-to guide for everything from cultivation to wine-making with one of humanity's oldest plant friends Once a staple in homes across the world, and found along every highland, highway, and hedgerow, the forgotten elderberry is making a comeback. Its popularity as medicine is surging, its choice as an edible landscaping plant is growing, and its use for wine-making and crafts is being rediscovered. Spanning history and geography, The Elderberry Book takes you on an adventure, deepening your appreciation of a plant that has played a crucial role across the world for thousands of years. Through this fun, inspirational, and educational resource, discover: Elderberry's amazing history Cultivating and foraging, from the balcony to the backyard Various traditional food and medicine preparations Simple wine-making techniques Traditional crafts and tools. This is the definitive guide to the many uses of elderberry; no matter where you are, one of humankind's oldest plant friends can provide you with anything from syrup to wine to dyes, and more.

Aquafaba literally means bean water - the water that is drained off neutral-coloured beans like chickpeas, white beans and cannellini beans. The discovery of aquafaba has blown open the world of vegan baking. Things that were previously not possible, now are. Eggs are the hardest challenge when it comes to baking because the chemical properties of eggs made them integral for binding and leavening but now there is a perfect substitution and that is aquafaba. This collection of recipes is not only for vegans but also for anyone who has an allergy to dairy and eggs. It is proof that you can go egg-free and still enjoy delicious recipes. You will never miss eggs again. The general rule of thumb is 345 ml of aquafaba equals one egg. It is the protein in aquafaba when mixed with some sugar and a pinch of cream of tartar that perfectly simulates egg whites. Neutral in taste, you do not have to worry about your dishes tasting beany. All your breakfast and brunch favourites are here from omelettes, French Toast and pancakes to scones and crepes. You will enjoy satisfying and sumptuous Vegan Shepherds Pie, Vegan Mac & Cheese and Manicotti for lunch or dinner. And you can once again enjoy Alfredo Sauce over your pasta. And the meringue desserts are not to be missed - from Fruit Pavlova and Sweet Potato Pie to Lemon Meringue Pie. Chocolate Chip Cookies, S'mores Bars, Snickerdoodles and Chocolate Ice Cream are perfect for those children's birthday parties where allergies are now a prevailing concern. Now you no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water and you are ready to go.

A Medicine Through Food (TM) Guide Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. It's a grim picture, but The Healthy Bones Nutrition Plan and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism. They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations. The authors' quest for a natural, effective, safe way to prevent and treat bone loss began after 20 years of frustration, during which Helen tried supplements and several popular dietary approaches to arrest bone loss, only to see her bones continue to deteriorate year by year. Drawing on her knowledge of metabolic science and a rigorous examination of current research, Laura created a unique diet-based approach to bone health that allowed Helen's body to absorb the nutrients that are naturally present in whole foods. Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely-without taking any pharmaceuticals. Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health. The book includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts. The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms-an important source of vitamin D. Readers can count on their personal nutrition plans and the Kellys' recipes to provide food that helps calcium reach, and potentially strengthen, their bones.

2020 James Beard Award Winner With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more Chris Smith's first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South's best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair's recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie's book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith's wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

Potato and rice are the two main staples of our diet, but their potential is often sadly overlooked. Here they are brought to the fore in one comprehensive volume offering information about varieties and preparation, but more importantly hundreds of tempting ways to cook with them. Potatoes make an excellent base for soups and appetizing snacks, and can be used in an astonishing array of dishes, from classic pies, bakes and stews, to gnocchi, quiches and pizzas. Rice is an ideal partner for almost any ingredient, and you can learn here how to perfect all the varieties of rice, including risotto, paella, biryani, sushi or rice pudding.

Not so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards from coast to coast, and garden centers offer pots of edible geraniums and lemon thyme. But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs.

Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the 1980s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country.

Eager to reveal his magic to home cooks, Jerry Traunfeld shares 200 of his best recipes in The Herbfarm Cookbook. Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage. On the novel side you will find such unusual dishes as Oysters on the Half Shell with Lemon Varbana Ice and Rhubarb and Angelica Pie.

A treasure trove of information, The Herbfarm Cookbook contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners.

The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written.

* 8 pages of finished dishes in full color
* 16 full-page botanical watercolors in full color

Lemons are cheap, eco-friendly and multi-talented as well as deliciously flavoured and aromatic. If you are fed up with using detergents that are less than kind to your skin, then take a look at this all-natural, safe alternative. Packed full of tips and suggestions for how to put the humble lemon to good use, this chunky, attractively illustrated, essential guide shows you how to clean around the home, polish, deodorize, deter pests, protect pets, take care of your skin, improve your health and cook tasty dishes.

An art form in Japan, sushi is not only beautifully presented but healthy and delicious. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. From traditional hand-rolled sushi to the modern sushi in a bowl, this sushi cookbook will show you how to make these elegant dishes with ease. Step-by-step instructions and photographs show how to make a variety of sushi and sashimi. Also found in Sushi is information on the history and the health benefits of Japanese sushi, as well as directions on using sushi-making tools, making perfect sushi rice, how to cut vegetables and decorations, and selecting fresh fish. Sushi recipes include: Nigiri Vegetable Sushi Sushi in a Bowl California Rolls Thin Rolls All the recipes in Sushi are easy to follow and are suitable for both beginners and experienced cooks. This sushi book is filled with elegant and stylish photographs and is a must for your collection.

Jane Grigson's unparalleled book on fish cookery takes us through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information and telling us all we ever need to know about the preparation and cooking of fish. The recipes are taken from all over the world - there is soft-shell crab, salt cod, gravadlax and much much more - and range from the simple to the formal.

This is a book of recipes. It is a delightful introduction to the versatility of coffee with 30 mouthwatering recipes. You can choose from classic teatime treats such as Mocha Sponge Cake, Coffee Profiteroles or Walnut and Coffee Slice or delight your guests with mouthwatering hot and cold desserts such as Baked Coffee Custards, Chocolate and Coffee Pudding, Maple Coffee and Pistachio Bombe, or Coffee Granita. You can indulge yourself in delicious souffles, hot puddings, iced desserts, soothing drinks and melt-in-the-mouth cakes and bakes. It includes a guide to the types of coffee, buying and making coffee and how to use it in recipes. It is beautifully illustrated with over 100 photographs of each finished dish, plus charming artworks. A nutritional breakdown for each recipe will help with dietary planning. Coffee is a wonderfully rich and versatile ingredient, bringing a unique touch of sophistication to even simple cakes and bakes. The family will love Mississippi Coffee Cake and Coffee Sponge Drops, while at coffee - or tea-time - your guests will adore classic treats such as Coffee Biscotti, Mocha Viennese Swirls, or a slice of Cappuccino Coffee Cake. If you are entertaining, there are ideas here to combine coffee with complementary ingredients such as cream, chocolate, alcohol and spices to produce delicious indulgencies such as Tiramisu, Irish Coffee Cheesecake, Coffee and Cardamon Zabaglione and Chocolate Coffee Truffles. There are also many coffee drinks to try including Cinnamon Iced Coffee, Coffee Milkshake and Coffee Chocolate Soda. With an introduction to guide you through the different types of coffee and how to brew it properly, and illustrated throughout with beautiful photographs and artworks, this delightful collection of coffee recipes can't fail to please you and your guests.

Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round. Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.

Make charming, funny, and sophisticated creations with bananas. This fun series is for the wide audience that handles food: cooks eager to advance their food presentation skills; parents who would like to engage their children in a fun activity and make fruit and vegetables more appealing; food providers such as schools and daycares that also want to make healthy food appetizing; and professional food stylists and chefs. There are no special skills or experience required, and the only tool is a small sharp paring knife that is easy to handle. The instructions are clear and step-by-step photographs show every single cut to make and the complete assembly. And of course, there is a feature photograph of the finished creature. These how-to books are so engaging and the creatures so amusing that adults and children alike will enjoy eating their fruits and vegetables.

Make charming, funny, and sophisticated creations with citrus fruits. This fun series is for the wide audience that handles food: cooks eager to advance their food presentation skills; parents who would like to engage their children in a fun activity and make fruit and vegetables more appealing; food providers such as schools and daycares that also want to make healthy food appetizing; and professional food stylists and chefs. There are no special skills or experience required, and the only tool is a small sharp paring knife that is easy to handle. The instructions are clear and step-by-step photographs show every single cut to make and the complete assembly. And of course, there is a feature photograph of the finished creature. These how-to books are so engaging and the creatures so amusing that adults and children alike will enjoy eating their fruits and vegetables.

Make charming, funny, and sophisticated creations with cucumbers. This fun series is for the wide audience that handles food: cooks eager to advance their food presentation skills; parents who would like to engage their children in a fun activity and make fruit and vegetables more appealing; food providers such as schools and daycares that also want to make healthy food appetizing; and professional food stylists and chefs. There are no special skills or experience required, and the only tool is a small sharp paring knife that is easy to handle. The instructions are clear and step-by-step photographs show every single cut to make and the complete assembly. And of course, there is a feature photograph of the finished creature. These how-to books are so engaging and the creatures so amusing that adults and children alike will enjoy eating their fruits and vegetables.

Make charming, funny, and sophisticated creations with exotic fruits. This fun series is for the wide audience that handles food: cooks eager to advance their food presentation skills; parents who would like to engage their children in a fun activity and make fruit and vegetables more appealing; food providers such as schools and daycares that also want to make healthy food appetizing; and professional food stylists and chefs. There are no special skills or experience required, and the only tool is a small sharp paring knife that is easy to handle. The instructions are clear and step-by-step photographs show every single cut to make and the complete assembly. And of course, there is a feature photograph of the finished creature. These how-to books are so engaging and the creatures so amusing that adults and children alike will enjoy eating their fruits and vegetables.

Expertly researched, this definitive guide covers every aspect of choosing and cooking this universally loved vegetable, from selecting the right potato to enjoying the perfect dish. At the heart of the book is a directory of the best potatoes from around the world, from the nutty little Anya to Jersey Royal and Kerr's Pink. Each profile provides authoritative descriptions including shape, taste and texture, with advice on cooking techniques. Potatoes make an excellent base for soups such as Leek and Potato or Cream of Cauliflower, and they can be used to create wonderful main dishes from Spinach and Potato Stuffed Chicken to Potato and Sausage Casserole.

Found in every kitchen cupboard, pasta and rice are healthy staples of the everyday diet in the Mediterranean and Far East. For the pleasure of its eating or the contribution it makes to both savings of time and money, this book is a must for any kitchen bookshelf.

Seaweed is both the world's oldest and newest superfood. As a food, seaweeds are now more associated with the East than with the West, yet they have long been eaten in many parts of the world, including Europe and the Americas. Mistakenly thought of today as a forage food for the poor, in ancient times seaweed was highly prized, a delicacy reserved for royalty in Japan, China, Korea and the Pacific Islands. Driven by the growing limitations of land resources, the search for new sustainable foods, pharmaceuticals and other products is turning to seaweeds - the world's last great renewable natural resource and a culinary treasure ready for rediscovery.

More than 70 deliciously innovative recipes that showcase salt and pepper as gourmet seasoning ingredients, from the aromatic and subtle to the punchy and piquant. In this beautiful book, top cook and food stylist Valerie Aikman-Smith introduces you to an amazing array of culinary salts and peppers that will add flavour, depth and panache to your cooking. From French fleur de sel to Indonesian Lampong pepper, sublime seasonings you've probably never heard of feature in more than 70 gourmet recipes. Ideas for small bites, main plates, sides, sweet treats, drinks, preserves and brines, rubs and oils are all featured. Snack on homemade Spicy Popcorn with Chipotle Salt or North African Roasted Chickpeas. Graze on small plates that include Salt Cod Latkes and Peppered Pan-roasted Olives. Enjoy delicious soups from Gazpacho with Smoked Salted Croutons to Peppered Beef Pho and more substantial dishes such as Crispy Roast Duck with Green Tea Salt, Lemon Pepper Ricotta Gnocchi, Porcini Crusted Ahi Tuna with Yuzu Pepper Dipping Sauce or Spicy Maple Baked Tofu with Buckwheat Noodles. And to satisfy a sweet tooth, there are surprising treats in store from Peppered Pistachio Nut Brittle and Chocolate Seasalt Cookies to Goat's cheese Panna Cotta with Candied Peppered Cherries. Finally, come cocktail hour kick back and indulge in a Frozen Peach Margarita with Murray River Salt or a shot of Pepper & Lemon-infused vodka. Be amazed as these flavours mingle in your mouth never look at your salt and pepper in the same way again.

This fun series is for home cooks that are eager to advance their food presentation skills, for parents that would like to work with their children to create fun food creatures (and are handy with a knife), and for professional food stylists and chefs. The variety of creatures offers many choices for their use, from a sophisticated fruit or vegetable salad to a tray of hors d'oeuvres and a children's party. There are no special skills or experience required, and the only tool is a small sharp paring knife that is easy to handle. The instructions are clear and step-by-step photographs show every single cut to make and how to assemble the pieces. And of course, there is a feature photograph of the finished creature. Each book shows how to make about 50 plants, flowers, animals, people and objects. For example, sheep, monkey, dog, dragon, elephant, clown, spider, cowboy, pirate, frog, fish, tyrannosaur, pineapple, cow, tiger, crocodile, boy, rose, daffodil, truck, robot, owl, and centipede. These how-to books are so engaging and clearly photographed that an adult and child could have fun together just flipping the pages to watch the creatures come to life. Are those the hands? Is that the hair? The tail? A fun and practical selection that also makes a great gift.

This fun series is for home cooks that are eager to advance their food presentation skills, for parents that would like to work with their children to create fun food creatures (and are handy with a knife), and for professional food stylists and chefs. The variety of creatures offers many choices for their use, from a sophisticated fruit or vegetable salad to a tray of hors d'oeuvres and a children's party. There are no special skills or experience required, and the only tool is a small sharp paring knife that is easy to handle. The instructions are clear and step-by-step photographs show every single cut to make and how to assemble the pieces. And of course, there is a feature photograph of the finished creature. Each book shows how to make about 50 plants, flowers, animals, people and objects. For example, sheep, monkey, dog, dragon, elephant, clown, spider, cowboy, pirate, frog, fish, tyrannosaur, pineapple, cow, tiger, crocodile, boy, rose, daffodil, truck, robot, owl, and centipede. These how-to books are so engaging and clearly photographed that an adult and child could have fun together just flipping the pages to watch the creatures come to life. Are those the hands? Is that the hair? The tail? A fun and practical selection that also makes a great gift.