Teresa Marrone has been foraging for wild fruits and berries for years; now let her recipes guide you every step of the way in the kitchen! She's compiled more than 175 tried and true recipes featuring 50 of the region's most delectable edible plants. Many of the featured fruits and berries are common, and some might even grow in your backyard! This cookbook helps you make the most of the wild harvest that's there for the taking.

The ultimate cookbook celebrating the world's best ingredient: peanut butter. The peanut butter food trend has spread from supermarket shelves to high-class restaurants. Gone are the days when peanut butter was just for kids - relegated to plain, smooth paste smeared on white bread (not that there's anything wrong with that)! Peanut butter can be sweet, savoury or straight from the jar. With over sixty recipes for each and every meal, Peanut Butter: Breakfast, Lunch, Dinner, Midnight is the perfect match for any peanut butter nutter. Learn how to make (or buy) the best peanut butter, then give your tastebuds a vacation with surprising yet oh-so-delicious peanut butter combinations. Try creative takes on toast and classic chocolatey treats like peanut butter chocolate chip granola, take it to the next level with a smokey BBQ satay pizza, and wash it all down with a peanut butter espresso martini.

'Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.' Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.

Crisco's history began in pre-Civil War America when William Proctor, a candle-maker, and his brother-in-law James Gamble, a soap-maker, joined forces to compete against the other candle- and soap-makers in the Cincinnati area. By cornering the market on cottonseed oil, Proctor and Gable sidestepped the meat packer's monopoly on the price of lard and tallow. With electrification, the need for lard-based candles decreased and the new product needed a new market. With a wealth of cottonseed oil at their disposal, the answer was Crisco. In order to market their product, Proctor & Gamble distributed for free Marion Neil's 1921 cookbook, The Story of Crisco. It provides a history of Crisco, information on the benefits of the product to families, as well as a 615 recipes all using the product.

Created for the use of American fruit-growers, both recreational and professional, James Thacher's 1825 work is a comprehensive source of information on the cultivation and usage of apples and other fruits.

Vinegar may not be the first thing that springs to mind when you need to get rid of a stubborn wine stain or soothe a tickly cough, but this ancient cupboard staple is regaining its rightful place as a cheap, versatile solution to many household tasks. This invaluable book has sections on how to use vinegar in the laundry, DIY, gardening, health and beauty, pet care and of course in the kitchen. Hundreds of hints, tips, advice and recipes are provided in a clear, accessible style.

'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses - beautiful, thoughtful, flavorful, and meaningful.' - Alice Waters, founder of Chez Panisse & The Edible Schoolyard Project The Miller's Daughter is a cookbook at the forefront of America's heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table. Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenised grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains. The rejuvenation of their business, Arizona's Hayden Flour Mills, is an unlikely tale of an underdog rising from the Wild West. In The Miller's Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day. Organised by grain (from farro to white sonora to red fife to corn, barley, durum and rye), Emma's collection of recipes covers breakfast, sweet, savoury and mains within each chapter. Think recipes for chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, white sonora berry salad - and much more. This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.

- One of delicious magazine's top cookbooks of 2021 'Not only does Kathy Slack write beautifully, but she also takes stunning photographs with a strong sense of place, light dappling across the pages.' - delicious 'What a lovely first cookbook this is: a fresh and tempting celebration of the joys of growing your own, and cooking what you grow. And Kathy writes beautifully.' - Hugh Fearnley-Whittingstall 'This book is a seasonal treat. I feel transported into nature when I read Kathy's delightful recipes...' - Thomasina Miers 'A gentle, useful book full of inspiring, delicious recipes and guidance for kitchen gardeners. Kathy writes with a poetic, infectious wonderment at the life-enhancing magic of growing and cooking vegetables.' - Rosie Birkett 'A book full of promise.' - Gill Meller - Everyday recipes that make vegetables the star of the show Kathy Slack takes us through a year in her veg patch in this celebration of her ten favourite things to grow and eat. Peas, lettuce, courgettes, beans, tomatoes, beetroot, squash, apples, kale and leeks; all simple to grow, affordable and readily available to anyone without a growing space of their own. Most recipes are vegetarian, some use meat or fish, but every dish makes veg the star of the plate. This is food for everyone and every day. Here are recipes to herald the start of spring (Pea, Feta and Mint Frittata) to enjoy on a sweltering summer day (A Tomato-lovers Salad with Anchovy Breadcrumbs) to warm you up as the nights start to draw in (Pumpkin Tikka Masala) and to hunker down with in the depths of winter (Leek, Chestnut and Cider Crumble). Whether you grow your own vegetables at home or buy them at the supermarket, these beautiful recipes celebrate ingredients at their very best and are a joy to cook and eat.

Over 100 delicious recipes featuring America's favorite! Try Corn Chowder, Corn Souffle, Apple Cornbread or Caramel Corn and many more! Includes corn trivia.

The long-awaited companion to The Green Chile Bible, this vibrant collection of rich red chilli recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the latest Southwest 'fusion' style. The Red Chile Bible caters to the desires of every chilli cook -- from the passion for finding new ways to cook with chilli to the ambition to achieve the ultimate classic salsa. It covers the gamut of Southwest styles from the traditional to contemporary, from down-home rustic to unashamedly elegant, from comfortably mellow to fiery hot. Reflecting the modern cook's commitment to natural flavours and healthy foods, The Red Chile Bible emphasises fresh ingredients and dishes 'made from scratch' but the authors have also suggested shortcuts and substitute ingredients to save preparation time, without sacrificing quality or flavour. Providing important practical help for the novice chilli cook, the authors give complete information on the major southwestern and Mexican red chillies, along with tips on buying, storing, and handling fresh, dried, crushed, and powdered red chillies. A glossary and a list of sources are included.

A Medicine Through Food (TM) Guide "This book has the answers that conventional medicine keeps missing. I highly recommend."-Christiane Northrup, MD, New York Times bestselling author Includes over 100 recipes, worksheets, and tools to help create a personal nutritional plan! 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.

The Middle East and the Prairie West meet--deliciously--in this cookbook of over 100 recipes developed by Canada's foremost expert in Arab cuisine.
Habeeb Salloum spent his childhood on the Saskatchewan prairies, the son of Syrian homesteaders who thrived during the depression and drought of the 1930s by growing the dryland crops of their homeland. In this cookbook, Salloum returns not only to his childhood home, but to the historical sustainer of life on the prairies--the bison.

Using only approachable and accessible, nutrient dense, real food ingredients, Kyndra offers you a dairy-free keto roadmap that does not require a search for unfamiliar specialty ingredients or that you have a gourmet kitchen. Each one of her delectable recipes is rooted in simplicity and calls for ingredients that can be found at your local grocery store. Her creativity in the kitchen shines as she offers dairy-free substitutions that go far beyond the coconut.

If you know anyone who likes chocolate or perhaps you care to try some yourself, this book has it all. Rogers begins her prose by telling us about the history of chocolate, or how this New World taste travelled around the globe. From its origins as an early colonial commodity to chocolate bars for US soldiers during Operation Desert Storm, Rogers takes you and your taste buds through an array of aromatic delights. From Old-Fashioned Steamed Chocolate Pudding to Chocolate Covered Peanut Butter Balls (they melt in your mouth), everyone who has ever appreciated chocolate must have this book.

We all know that nuts are a superfood; rich in protein, healthy fats, fiber, and minerals, they make a convenient snack and add crunch to a salad. But the true versatility of nuts as a main ingredient has been underexplored. Organized to honor the gifts of every season, this book kicks off with a spring menu of asparagus with peanuts, chilis, and mango; plunges into summer with a walnut Bolognese on zucchini pasta; celebrates fall's bounty with pumpkin and lentil lasagna filled with cashew bechamel sauce; takes off winter's chill with a no-cheese fondue-and more soups, salads, dips, cakes, breads, and desserts. Each recipe is presented in double-page spreads with gorgeous photographs, a list of kitchen equipment, and tips for serving and substitutions. Schweizer also does a deep dive into a variety of nuts and seeds-from almonds to walnuts, pecans to pepitas-providing not just nutritional information but also in-depth histories, origins, and types of uses. Whether you're a gourmet plant-based cook, or just looking for new ways to benefit from a nutritional powerhouse, these recipes look good, taste great, and will make you feel even better.

Coconut flour is a delicious, healthy alternative to wheat. It is high in fibre, low in digestible carbohydrate, and a good source of protein. These coconut flour recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.

Perfect for anyone who has just gotten a bushel of apples at the farmer s market or from their CSA without knowing exactly how to use them all, this mix of traditional and classic recipes is both adventurous and innovative. Each recipe comes with precise instructions and detailed photography by master chef Christophe Adam ideal for anyone looking to broaden their repertoire and expand the possibilities of cooking and baking with apples. Adam explains all types of apples and their stunning range of colors, textures, and tastes. While flavor can vary, the apple s most nuanced aspect is its texture, so Adam sorts his recipes by texture crunchy, crispy, mellow, melting, liquid making it simple to match the right apple to the best recipe. Also included are detailed descriptions of thirty-seven heirloom and modern apple varieties. Recipes span the spectrum from breakfast to dinner to dessert, making this useful for the novice as well as the seasoned cook.

A beloved ingredient in Japan for generations, matcha is a powdered green tea that is rich in nutrients and antioxidants, and gives a slow-release caffeine boost through the day. From smoothies to salads, main meals to munchies, there's more to matcha than just another cup of tea. Learn how to use it to flavour rice, in sauces, as a marinade, in frostings and so much more. Try Rack of Lamb with a Matcha Crust, snack on great Green Granola or treat yourself to a Pistachio & Sultana Green Tea Cake and discover the benefits of this miracle ingredient and how to truly make the most of it.