|
Showing 1 - 11 of
11 matches in All Departments
This short, charming little primer in wholegrain cookery was
written in 1951 - long before healthy eating was a national
obsession. Reprinted numerous times, it became a pioneer cookbook:
one of the first to reintroduce the joys of wholegrain recipes to
the American home cook. Vrest Orton and Mildred Ellen Orton, a
husband-and-wife team who also operated a stone mill, a set of
country stores, and a mail-order catalog, offer readers a simple,
warm, and welcoming approach to such regional classics as Southern
Johnnycake and Vermont Indian Pudding. Along the way, they offer an
impassioned argument for wholegrains, as well as a witty critique
of the refined, shelf-stable flours that had become so seductive to
postwar cooks. Today, a new audience of readers is discovering that
wholegrains are not only healthy, but tasty and comforting as well.
The Ortons' delightful guide ranks as one of America's most
important grain cookbooks; it both preceded the current health
craze and remains true to its present concerns. "Cooking With
Wholegrains" is sure to find a place in every natural-food kitchen.
The Greens Cookbook is a rarity; it is a book that created a
revolution in cooking when it first appeared in 1987. It has now
become a classic and had been unavailable in the UK for many years.
Here are the recipes that helped to create the boldly original and
highly successful Greens Restaurant on San Francisco Bay.
More than 250 easy and enjoyable recipes! "The methods here [will]
inspire us with their resourcefulness, their promise of goodness,
and with the idea that we can eat well year around."-Deborah
Madison Over 100,00 copies sold! Typical books about preserving
garden produce nearly always assume that modern "kitchen gardeners"
will boil or freeze their vegetables and fruits. Yet here is a book
that goes back celebrating traditional but little-known French
techniques for storing and preserving edibles in ways that maximize
flavor and nutrition. Translated into English, and with a new
foreword by Deborah Madison, this book deliberately ignores
freezing and high-temperature canning in favor of methods that are
superior because they are less costly and more energy-efficient.
Inside, you'll learn how to: Preserve without nutrient loss
Preserve by drying Preserve with oil, vinegar, salt, and sugar Make
sweet-and-sour preserves Preserve with alcohol As Eliot Coleman
says in his foreword to the first edition, "Food preservation
techniques can be divided into two categories: the modern
scientific methods that remove the life from food, and the natural
'poetic' methods that maintain or enhance the life in food. The
poetic techniques produce... foods that have been celebrated for
centuries and are considered gourmet delights today." Preserving
Food Without Freezing or Canning offers more than 250 easy and
enjoyable recipes featuring locally grown and minimally refined
ingredients. An essential guide for those who seek healthy food for
a healthy world.
In her latest cookbook, Deborah Madison, America's leading
authority on vegetarian cooking and author of "Vegetarian Cooking
for Everyone," reveals the surprising relationships between
vegetables, edible flowers, and herbs within the same botanical
families, and how understanding these connections can help home
cooks see everyday vegetables in new light.
For over three decades, Deborah Madison has been at the vanguard of
the vegetarian cooking movement, authoring classic books on the
subject and emboldening millions of readers to cook simple,
elegant, plant-based food.
This groundbreaking new cookbook is Madison's crowning achievement:
a celebration of the diversity of the plant kingdom, and an
exploration of the fascinating relationships between vegetables,
edible flowers, herbs, and familiar wild plants within the same
botanical families.
Destined to become the new standard reference for cooking
vegetables, "Vegetable Literacy" shows cooks that, because of their
shared characteristics, vegetables within the same family can be
used interchangeably in cooking. It presents an entirely new way of
looking at vegetables, drawing on Madison's deep knowledge of
cooking, gardening, and botany. For example, knowing that dill,
chervil, cumin, parsley, coriander, anise, lovage, and caraway come
from the umbellifer family makes it clear why they're such good
matches for carrots, also a member of that family. With more than
300 classic and exquisitely simple recipes, Madison brings this
wealth of information together in dishes that highlight a world of
complementary flavors. Griddled Artichokes with Tarragon
Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale
Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi
Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked
Ricotta showcase combinations that are simultaneously familiar and
revelatory.
Inspiring improvisation in the kitchen and curiosity in the garden,
"Vegetable Literacy"--an unparalleled look at culinary vegetables
and plants--will forever change the way we eat and cook.
One taste and you'll say, "This can't be tofu!" But it is.... Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own? Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
|
The Cooking with Kids Cookbook (Spiral bound)
Lynn Walters, Jane Stacey; As told to Gabrielle Gonzales; Foreword by Cheryl Alters Jamison, Deborah Madison
|
R703
R613
Discovery Miles 6 130
Save R90 (13%)
|
Ships in 10 - 15 working days
|
For over twenty years the nonprofit organization Cooking with Kids
has educated thousands of children to make healthy eating choices
through hands-on learning with fresh, affordable foods from diverse
cultures. Written for families to use together, this cookbook
includes Cooking with Kids' most enthusiastically kid-tested
dishes, along with tips for engaging children in the kitchen and in
the garden. Kids can even pick up a pencil or a crayon and do fun
and educational activities right inside the book. Featuring more
than sixty-five recipes - among them South American Llapingachos,
Minestrone, and Coconut Rice Balls - the authors dish up tasty,
nutritious meals and snacks that teach children how to help plan,
prepare, and cook meals. This book will show parents and caregivers
that kids will enjoy a broad array of foods when they chop,
measure, mix, and - of course - eat with pleasure.
Full Moon Feast invites us to a table brimming with locally grown
foods, radical wisdom, and communal nourishment. In Full Moon
Feast, accomplished chef and passionate food activist Jessica
Prentice champions locally grown, humanely raised, nutrient-rich
foods and traditional cooking methods. The book follows the
thirteen lunar cycles of an agrarian year, from the midwinter
Hunger Moon and the springtime sweetness of the Sap Moon to the
bounty of the Moon When Salmon Return to Earth in autumn. Each
chapter includes recipes that display the richly satisfying flavors
of foods tied to the ancient rhythm of the seasons. Prentice
decries our modern food culture: megafarms and factories, the
chemically processed ghosts of real foods in our diets, and the
suffering--physical, emotional, cultural, communal, and
spiritual--born of a disconnect from our food sources. She laments
the system that is poisoning our bodies and our communities. But
Full Moon Feast is a celebration, not a dirge. Prentice has emerged
from her own early struggles with food to offer health,
nourishment, and fulfillment to her readers. She recounts her
relationships with local farmers alongside ancient harvest legends
and methods of food preparation from indigenous cultures around the
world. Combining the radical nutrition of Sally Fallon's Nourishing
Traditions, keen agri-political acumen, and a spiritual sensibility
that draws from indigenous as well as Western traditions, Full Moon
Feast is a call to reconnect to our food, our land, and each other.
A fully revised and expanded edition of the most comprehensive
vegetarian cookbook ever published, with more than 400,000 copies
in print, from America's leading authority on vegetarian cooking.
Originally published in 1997, Deborah Madison's "Vegetarian
Cooking for Everyone" was both ahead of its time and an instant
classic. It has endured as one of the world's most popular
vegetarian cookbooks, winning both a James Beard Foundation award
and the IACP Julia Child Cookbook of the Year Award. Now, "The New
Vegetarian Cooking for Everyone "picks up where that culinary
legacy left off, with more than 1,600 classic and exquisitely
simple recipes for home cooks, including a new introduction, more
than 200 new recipes, and comprehensive, updated information on
vegetarian and vegan ingredients. A treasure from a truly
exceptional culinary voice, "The New Vegetarian Cooking for
Everyone" is not just for vegetarians and vegans--it's for everyone
interested in learning how to cook vegetables creatively,
healthfully, and passionately.
A Painter's Kitchen highlights Georgia O'Keeffe's creativity--not
on canvas, but in the kitchen--where she took great pride in her
healthy culinary style. The meals served in her household focused
on homegrown and natural foods. This new edition features a new
cover and a new foreword by celebrated cookbook author and local
food advocate Deborah Madison.
|
|