Preserving Wild Foods

Preserving Wild Foods Author Raquel Pelzel
ISBN-10 9781603428910
Release 2012-11-06
Pages 256
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Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!



Die Kunst des Fermentierens

Die Kunst des Fermentierens Author Sandor Ellix Katz
ISBN-10 3864452376
Release 2015-09-04
Pages 621
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Die Kunst des Fermentierens has been writing in one form or another for most of life. You can find so many inspiration from Die Kunst des Fermentierens also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Die Kunst des Fermentierens book for free.



Salt Smoke and Time

Salt  Smoke  and Time Author Will Horowitz
ISBN-10 9780062427113
Release 2018-05-15
Pages 272
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A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.



The Britannica Guide to Modern China

The Britannica Guide to Modern China Author
ISBN-10 0762433671
Release 2008
Pages 378
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Just in time for the 2008 Olympics



Book Review Digest

Book Review Digest Author
ISBN-10 UOM:39015078261628
Release 1973
Pages
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Book Review Digest has been writing in one form or another for most of life. You can find so many inspiration from Book Review Digest also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Book Review Digest book for free.



The Oxford Encyclopedia of Women in World History

The Oxford Encyclopedia of Women in World History Author Bonnie G. Smith
ISBN-10 PSU:000062905558
Release 2008
Pages 669
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The Oxford Encyclopedia of Women in World History has been writing in one form or another for most of life. You can find so many inspiration from The Oxford Encyclopedia of Women in World History also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Oxford Encyclopedia of Women in World History book for free.



Robin Hood

Robin Hood Author Howard Pyle
ISBN-10 3800055015
Release 2009
Pages 330
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Robin Hood has been writing in one form or another for most of life. You can find so many inspiration from Robin Hood also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Robin Hood book for free.



Food Custom and Nurture

Food    Custom and Nurture Author Christine Shearer Wilson
ISBN-10 IND:39000005702886
Release 1979
Pages 55
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Food Custom and Nurture has been writing in one form or another for most of life. You can find so many inspiration from Food Custom and Nurture also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Custom and Nurture book for free.



Discovering wild plants

Discovering wild plants Author Janice J. Schofield
ISBN-10 CORNELL:31924051744518
Release 1989-11-01
Pages 354
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More than 130 plants (including trees, roots, wildflowers, herbs, seaweed, and mushrooms) from Alaska, Yukon Territory, through western Canada, to Washington, Oregon and northern California are profiled. Information provided includes precise botanical identification, history (New and Old World folk uses), harvest and habitat information, and recipes.



Ayla und der Clan des B ren

Ayla und der Clan des B  ren Author Jean M. Auel
ISBN-10 OCLC:76413131
Release 2002
Pages 604
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Das Mädchen Ayla, das bei einem grossen Erdbeben ihre Familie verlor, wächst bei Neandertalern auf, die sie an Intelligenz und Geschicklichkeit weit übertrifft. Die amerikanische Kritik feiert Auels Buch als eines der gelungensten Werke der Anthropo-fiction.



The Library Journal

The Library Journal Author
ISBN-10 UOM:39015036912593
Release 1972
Pages
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Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.



Food Arts

Food Arts Author
ISBN-10 CORNELL:31924095702530
Release 2004
Pages
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Food Arts has been writing in one form or another for most of life. You can find so many inspiration from Food Arts also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Arts book for free.



River Cottage A to Z

River Cottage A to Z Author Hugh Fearnley-Whittingstall
ISBN-10 9781408863657
Release 2016-12-15
Pages 672
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'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us Â? all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.



Tiere essen

Tiere essen Author Jonathan Safran Foer
ISBN-10 9783462302196
Release 2010-09-01
Pages 400
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»Ich liebe Würste auch, aber ich esse sie nicht.« Jonathan Safran Foer in der Frankfurter Allgemeinen Sonntagszeitung »Tiere essen« ist ein leidenschaftliches Buch über die Frage, was wir essen und warum. Der hoch gelobte amerikanische Romancier und Bestsellerautor Jonathan Safran Foer hat ein aufrüttelndes Buch über Fleischkonsum und dessen Folgen geschrieben, das weltweit Furore macht und bei uns mit Spannung erwartet wird. Wie viele junge Menschen schwankte Jonathan Safran Foer lange zwischen Fleischgenuss und Vegetarismus hin und her. Als er Vater wurde und er und seine Frau überlegten, wie sie ihr Kind ernähren würden, bekamen seine Fragen eine neue Dringlichkeit: Warum essen wir Tiere? Würden wir sie auch essen, wenn wir wüssten, wo sie herkommen? Foer stürzt sich mit Leib und Seele in sein Thema. Er recherchiert auf eigene Faust, bricht nachts in Tierfarmen ein, konsultiert einschlägige Studien und spricht mit zahlreichen Akteuren und Experten. Vor allem aber geht er der Frage auf den Grund, was Essen für den Menschen bedeutet. Auch Foer kennt die trostspendende Kraft einer fleischhaltigen Lieblingsmahlzeit, die seit Generationen in einer Familie gekocht wird. In einer brillanten Synthese aus Philosophie, Literatur, Wissenschaft und eigenen Undercover-Reportagen bricht Foer in »Tiere essen« eine Lanze für eine bewusste Wahl. Er hinterfragt die Geschichten, die wir uns selbst erzählen, um unser Essverhalten zu rechtfertigen, und die dazu beitragen, dass wir der Wirklichkeit der Massentierhaltung und deren Konsequenzen nicht ins Auge sehen. »Tiere essen« besticht durch eine elegante Sprache, überraschende Denkfiguren und viel Humor. Foer zeigt ein großes Herz für menschliche Schwächen, lässt sich aber in seinem leidenschaftlichen Plädoyer für die Möglichkeiten ethischen Handelns nicht bremsen. Eine unverzichtbare Lektüre für jeden Menschen, der über sich und die Welt – und seinen Platz in ihr – nachdenkt. Mit einem eigens für die deutsche Ausgabe geschriebenen Vorwort von Jonathan Safran Foer. »Diese Geschichte begann nicht als ein Buch. Ich wollte nur wissen – für mich und für meine Familie – was Fleisch eigentlich ist. Wo kommt es her? Wie wird es produziert? Welche Folgen hat unser Fleischkonsum für die Wirtschaft, die Gesellschaft und unsere Umwelt? Gibt es Tiere, die man bedenkenlos essen kann? Gibt es Situationen, in denen der Verzicht auf Fleisch falsch ist? Warum essen wir kein Hundefleisch? Was als persönliche Untersuchung begann, wurde rasch sehr viel mehr als das ...« Jonathan Safran Foer Der Titel enthält eine vom Vegetarierbund Deutschlands (VEBU) zusammengestellte Übersicht zur Sachlage der Massentierhaltung in der Bundesrepublik.



How Not to Die

How Not to Die Author Michael Greger
ISBN-10 394656612X
Release 2016-09
Pages 570
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How Not to Die has been writing in one form or another for most of life. You can find so many inspiration from How Not to Die also informative, and entertaining. Click DOWNLOAD or Read Online button to get full How Not to Die book for free.



Spartan Frost

Spartan Frost Author Jennifer Estep
ISBN-10 9783492964548
Release 2013-12-10
Pages 60
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Das Logan-Quinn-Special aus der Welt der "Mythos Academy" spielt zwischen "Frostglut" und "Frostnacht" - Achtung, Spoiler! - Logan hat die Mythos Academy verlassen, nachdem die Schnitter versuchten, Lokis Seele in seinen Körper zu überführen. Er leidet unter schrecklichen Albträumen - aber was noch schlimmer ist: Er hat Gwen verletzt und unter dem Einfluss des bösen Gottes fast umgebracht. Logan sinnt auf Rache, und als er erfährt, dass sich die Schnitter ganz in seiner Nähe verstecken, fasst er einen waghalsigen Plan ...



The New Encyclop dia Britannica Macrop dia

The New Encyclop  dia Britannica  Macrop  dia Author
ISBN-10 0852295294
Release 1991
Pages
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The New Encyclop dia Britannica Macrop dia has been writing in one form or another for most of life. You can find so many inspiration from The New Encyclop dia Britannica Macrop dia also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The New Encyclop dia Britannica Macrop dia book for free.