Fans of "Food for Free" will be delighted at this new format--ideal for carrying in a rucksack. Over 100 edible plants are featured together with recipes and other interesting culinary information. With details on how to pick, when to pick, and regulations on picking, this new format of a best-selling title provides a portable guide for all those who enjoy what the countryside has to offer. More than 100 plants are listed, fully illustrated, and described, together with recipes and other fascinating information about their use throughout the ages. The recipes are listed so that you can plan your foray with a feast in mind. This is the ideal book for both nature-lovers and cooks. Particularly with today's emphasis on the freshest and most natural of foods. There is also practical advice on how to pick plus the countryside laws and regulations on picking wild plants.

A Garden of Herbs by Eleanour Sinclair Rohde. This book is primarily intended for those who are going to create an old fashioned herb garden, and who want to know how to use these herbs as our great grandmothers did: but even if you buy your herbs at the store, this practical handbook will show you how to make hundreds of teas, syrups, conserves, pies, candied flowers and leaves, wines, sweet waters and perfumes from well known wild and garden herbs that are readily available. Most of the recipes are taken from old English herbals (Gerard's herbal, John Evelyn's Acetaria, Coles Art of Simpling and many others) and the author one of the two or three most outstanding herbalists of this century adds many more of her own. Miss Rohde first provides a brief historical description of the herb garden, discussing some of the major books on herbs that have been written in England since the Anglo-Saxon Bald's leech book. Then in a long chapter entitled "Sundry of herbs" she lists the common herbs in alphabetical order, giving descriptions, recipes, hints on preservation, etc, for each one. There are recipes in this chapter for such dishes as artichoke pie, chervil broth, pickled cow slips, dill pickles, marigold pudding, nettle spinach, sauce eglantine (from roses), tarragon vinegar, violet cakes and wormwood brandy. There is an entire chapter on salads made with all kinds of herbs, which includes recipes for vinegar and mustard. ther chapters cover herb pottages and puddings, drinks and homemade wines (from mint, currants, lemons, dandelions, blackberries, sage, apples, gooseberries, apricots, turnips, etc) and some additional recipes- almond milk, beet-root biscuits, parsnip cakes, potato pie, and many more unusual herb foods. A practical chapter on the picking and drying of herbs and a final chapter on the use of herbs for scents (in pomanders, ointments, bath waters, eau de cologne and other perfumes) complete the volume. Miss Rohde's charming presentation and the ease with which her herbal lends itself to hours of browsing, will make this book a source of delight for anyone interested in plants or their lore.

Why coconut? Sales of coconut oil are skyrocketing as health-conscious people everywhere are embracing the health benefits of this wonder food.

Coconut oil has been shown to: Lower bad cholesterol Boost thyroid function Burn abdominal fat, and Boost energy and endurance.

Its sister product, coconut flour, is: Gluten-free High in fiber and protein, and A great wheat substitute.

Rejoice, then, in more than 75 mouthwatering coconut oil and coconut flour recipes paired with beautiful photographs. Every dish is gluten-free, grain-free, and uses fat-busting, superfood-worthy coconut oil. Here are dishes such as High-Protein Lemon-Poppyseed Muffins, Cauliflower-Crusted Pizza, and Slow Cooker Pork Roast. They are fresh, tasty, and above all, great for you on so many levels.

Potato is the essential cookbook for this most beloved, extraordinarily versatile and ubiquitous of ingredients. James Martin presents over 130 recipes and techniques that will inspire you to put potatoes front and centre of your cooking - from the lofty heights of a Pomme souffle, to perfecting the humble Mashed potato. Featuring home-style recipes like Tex-Mex barbecued filled skins, Potato, sausage and sage tray bake, Potato pancakes and Pork chops with mustard Mac, plus chefs' favourites including Classic game chips and Pommes Anna, Potato shows why the spud is a staple in so many cuisines, from rustic country kitchens to Michelin-starred restaurant tables. The embodiment of field-to-fork cooking, this superstar of the food world is showcased by James in a wealth of imaginative recipes that you'll want to cook again and again.

Delicious raspberries are versatile, nutritious, and always add a special flair to any dish, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. Rich in vitamins A and C, they also contain ellagic acid, an anti-carcinogenic (cancer-preventing) compound. In Raspberry Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 270 exciting raspberry recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this wholesome berry's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Raspberry Delights Cookbook will be a valued addition to any chef's bookshelf.

THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market. By C.W. Walker-Tisdale And Theodore R. Robinson. Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on Soft Cheesemaking is both expensive and hard to find in its first editions. READ COUNTRY BOOKS have republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: - The Production and Handling of Milk. - Cream: Its Production, Composition and Properties. - Principles of the Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their Process of Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted Cream Cheese. - Gervais. - Bondon. - Coulommier. - Cambridge or York. - Sour Milk or Lactic Acid Cheese. - Pont L'Eveque. - Camembert. - Little Wensleydale. - Colwick. - Ripening. - Packing and Marketing. - Dairy Terms. - Regulations. - Preservatives and Colouring. - Measures. - etc. The book is illustrated with full page vintage photos and various line drawings. Twelve pages of advertisements for dairy equipment and associated items have been reproduced for their historical interest. This fascinating little book will be of much interest to anyone with an interest in dairy farming or the production of dairy products on a large or small scale. "The book is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired." - FARMING PRESS.