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Author
Description
From Michael Pollan to locavores, Whole Foods to farmer's markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens, and especially to vegetables. Whether it is an heirloom tomato, curled cabbage, or succulent squash, from a farmer's market or a backyard plot, the humble vegetable offers more than just nutrition, it also represents a link with long tradition of farming...
3) Tomatoes, potatoes, corn, and beans: how the foods of the Americas changed eating around the world
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Description
Describes many foods native to the Americas, including corn, peppers, peanuts, and chocolate, which were taken to Europe and used in new ways around the world.
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"A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous"...
14) The joy of keeping a root cellar: canning, freezing, drying, smoking, and preserving the harvest
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A comprehensive, full-color guide to root cellaring storing vegetables, meat, and more.
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Growing Beautiful Food is a chronicle of growing food and living sustainably as a life-changing experience, with all the joy, folly, work, and wonder of transforming a small piece of earth into a thriving organic farm. Growing Beautiful Food is both inspiration and instruction, with detailed growing advice for 50 remarkable crops, a memorable narrative, and evocative imagery. It's a photographic journey through four seasons in the garden, fueling...
Author
Description
LaManda Joy, the founder of Chicago's Peterson Garden Project and a board member of the American Community Gardening Association, has worked in the community gardening trenches for years and brings her knowledge to the wider world in Start a Community Food Garden. This hardworking guide covers every step of the process: fundraising, community organizing, site sourcing, garden design and planning, finding and managing volunteers, and managing the garden...
Author
Description
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate...
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Description
From the former medical director of America's preeminent spa, Canyon Ranch, here's a scientifically sound way to boost your immune system, stave off cancers, and prevent heart disease with foods found right in your grocery store. In PowerFoods, Dr. Stephanie Beling introduces readers to phytochemicals, disease-fighting dynamos found in all plant foods, from garlic to grapefruit, from raspberries to rutabagas. She explains what they are, how they work,...
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