The country's leading expert on organic food delivers the ultimate guide to the new culinary health movement--feasting on fermented probiotics, from artisanal cheese to kimchi. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In "The Essential Book of Fermentation," Cox shares a bounty of recipes for nourishing the internal "garden." Simplifying the art and science of fermentation, Cox offers a primer on the body's microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kim chi and chow chow. Inspiring and innovative, "The Essential Book of Fermentation" serves up great taste along with great health on every page.

. . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff).
--Canoe & Kayak

. . . if youre on the lookout for a way to bring real meals to the field, [this book] might have the answer.
--Field & Stream

Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. Trail Food tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way you like them.

Why fantasize when you can have the real thing?

This comprehensive book contains all you need to know to make your own jam and other preserves. Whether you're a novice preserver or an expert jam-maker, this book provides the principles of successful jam making as well as recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author's kitchen, and from recipes for proven value from skilled housewives over many years.

This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature's bounty even in the sparser months. From drying, bottling and freezing to simple jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you will ever need to know is explained simply and clearly in this comprehensive guide to home preserving.

This is a biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.