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Showing 1 - 8 of
8 matches in All Departments
This essential companion for putting your food dehydrator to work
features instructions and techniques for drying all the most
popular fruits and vegetables, along with meat and herbs. You'll
learn to dry fruits and vegetables at their peak, giving you an
easy and economical way to stock your pantry with apple rings,
mango slices, banana chips, dried soup beans, tomatoes, and much
more for year-round enjoyment. In addition, drying guidelines for
specialty items like meat jerky, fruit leather, dried herb and
spice mixtures, backpacking meals, and even baby food round out
this friendly handbook.
Now you can identify wild berries and fruits. Learn what's edible
and what to avoid with this easy-to-use field guide. The species in
the book are organized by color, then by form, so when you see
something in the field, you'll know just where to look. Full-page
photos and insets show each plant's key identification points,
while detailed descriptions give you the information you need to
know. Teresa Marrone has been gathering and preparing wild edibles
for more than 20 years. Let her share that experience with you.
Learn to identify backyard weeds! Hundreds of full-color photos
with easy-to-understand text make this a great visual guide to
learning about nearly 60 species of common weeds--toxic, edible or
otherwise interesting--found in the Upper Midwest, including
Illinois, Indiana, Iowa, Michigan, Minnesota, North Dakota, Ohio,
South Dakota and Wisconsin. The species (from Dandelion to
Purslane) are organized by type, so you can identify them by their
visual characteristics. Plus, learn about how each weed spreads,
how to control it and its possible beneficial uses. The
information, presented by expert forager Teresa Marrone, is
accessible to beginners but useful for even experienced wild plants
enthusiasts.
Maple syrup is a genuine product of the north, made only in the
north-eastern quarter of the United States and adjoining Canadian
provinces. The Ojibwe and Dakota used it as a seasoning and also
cooked it down to a crystallised state to preserve and transport
it. Today, locally produced pure maple syrup is regarded as an
artisan product, prized by cooks and bakers alike. Minnesota and
Wisconsin are home to numerous syrup producers, from family-run
operations that do everything from collection to boiling and
bottling to large packagers that buy raw sap to process and sell.
'Modern Maple' celebrates this local treasure in ways both
traditional and contemporary, with seventy-five recipes using maple
to season, flavour, and sweeten dishes ranging from traditional
breakfast favourites to appetisers, sandwiches, vegetables, main
courses, breads, and desserts. Grilled Radicchio with Maple Drizzle
and Goat Cheese, Pecan-Crusted Chicken with Maple Apples,
Cardamom-Maple Swirl Bread, Roasted Carrot-Ginger Soup with Maple,
and Maple Baklava are just a few of the delights that await. A
special section on backyard syruping gives complete but easy
instructions for making home-made syrup on a very small scale -- a
fun and interesting hobby that pays dividends in the kitchen.
Celebrate the change of seasons while enjoying foods that are
perfect for the cabin setting with The Seasonal Cabin Cookbook by
Teresa Marrone! Added features: Organized by season with a special
topic for each All recipes tested by the author Designed to be
prepared with a minimum of fuss in a kitchen that may lack some
conveniences Recipes use ingredients that are easy to find, even at
a small-town grocery Includes a host of recipes for breakfast,
light meals, appetizers, side dishes, desserts, and more Learn how
to make your own variations on classic dishes such as potato salad,
cobblers, wraps, and more Includes recipes kids will enjoy such as
play-dough, cinnamon ornaments, ice cream in a coffee can, and more
Kick back, enjoy the sunset, and be in tune with the seasons
Begin to Identify Mushrooms with this Great Visual Guide for the
Upper Midwest! Mushrooming is a popular and rewarding pastime-and
it's one that you can enjoy with the right information at hand.
Mushrooms of the Upper Midwest is the field guide to get you
started. The region-specific book utilizes an innovative,
user-friendly format that can help you identify mushrooms by their
visual characteristics. Hundreds of full-color photographs are
paired with easy-to-understand text, providing the details to give
you confidence in the field. The information, written by foraging
experts Teresa Marrone and Kathy Yerich, is accessible to beginners
but useful for even experienced mushroom seekers. Learn about
nearly 400 species of common wild mushrooms found in the Midwestern
states of Illinois, Indiana, Iowa, Michigan, Minnesota, North
Dakota, South Dakota, and Wisconsin. The species (from Morel
Mushrooms to Shelf Mushrooms) are organized by shape, then by
color, so you can identify them by their visual characteristics.
Plus, with the Top Edibles and Top Toxics sections, you'll begin to
learn which are the edible wild mushrooms and which to avoid. Get
this field guide, jam-packed with information, and start
identifying the mushrooms you find.
Learn to identify wild berries and fruits with this handy field
guide, organized by color. Get the popular field guide by expert
author Teresa Marrone, and get started on your way to becoming a
forager. Teresa has been gathering and preparing wild edibles for
more than 20 years, and she shares her foraging experience with
you. Use this book with confidence as you learn about nearly 200
species found in Minnesota, Wisconsin, and Michigan. The species
are organized by color and then by form, so when you see a red
berry, go to the red section to learn what it is. Book Features
Species organized by color, then by form Full-page photos and
insets showing each plant's key identification points Interesting
tidbits about the plants' many uses Range maps, ripening calendar,
and more Nearly 200 wild berries and fruits in Minnesota,
Wisconsin, and Michigan Learn what's edible and what to avoid with
this easy-to-use field guide. Fact-filled information contains the
particulars that you want to know, while full-page photographs
provide the visual detail needed for accurate identification.
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.
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