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25 Essentials: Techniques for Planking
by Judith Fertig Karen AdlerGot wood? You should. Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Best part is, you don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book. With the 25 essential techniques you'll find in these pages, you'll be planking like a pro in no time--outdoors and in. This book features tempting fare such as Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked Pork Chops. Armed with this concise and handy primer, anyone can become a planking and grilling pro in no time!
All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts
by Judith M. Fertig“This book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!” —Gale Gand, James Beard Award–winning pastry chefThese 400 delectable recipes showcase the essence of American desserts: high-quality ingredients put together with a brash spirit of fun and adventure found only in the good ol’ USA. Whether they are traditional sweets, back-of-the-box classics, or newly inspired creations, you’ll find them all in this veritable treasure-trove of goodies.“Unarguably comprehensive . . . this book—think of it as an enhanced Betty Crocker recipe cookbook—is well worth adding to the shelf.” —Publishers Weekly“Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely end up on your bedside table as your kitchen counter.” —Regan Daley, author of In the Sweet Kitchen“A significant addition to the sweet subject of desserts, Judith Fertig’s American Desserts does not miss a step as it marches along detailing just about any dessert worth preparing and pleasurably consuming.” —Marcel Desaulniers, author of Death by Chocolate“Her readable text reflects her exhaustive research on the history of our American desserts. She delved into old ‘receipt books,’ diaries, and other primary sources, and includes hundreds of recipes for both the beloved standards . . . and lesser-known old-fashioned desserts.” —Library Journal
Prairie Home Breads
by Judith M. Fertig150 Splendid Recipes from America's Breadbasket for all Types of Breads, Biscuits, Scones, and Pastries
Prairie Home Cooking
by Judith M. FertigThe food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
Nashville Food Trucks: Stories & Recipes from the Road (American Palate Ser.)
by Julie Festa&“A guide to the chefs and food making up Nashville&’s vibrant rolling restaurant scene . . . stalker-worthy trucks offer comfort food and Southern favorites.&” —Tennessean Nashville&’s best eats have been brought to the streets. The city&’s booming food truck trend is part of what makes central Tennessee a culinary destination and a hub for all things food. These mobile menus have earned foodie favoritism and serve up more than just the good ol&’ southern comfort stuff. Folks are lining up for a wide array of gourmet grub inspired by all kinds of different cuisines and tastes. Local trucks have been featured on the Cooking Channel&’s &“Eat Street&” and &“Unique Eats,&” and Nashville is home to major annual food truck events, like the Nashville Street Food Awards and Musician&’s Corner. Dig in to these palatable pages with award-winning NashvilleFoodTruckJunkie.com blogger, Julie Festa, who dishes out the details about the city&’s traveling eateries and the chefs and inspired recipes behind them.
Fever Tree - The Art of Mixing: Simple long drinks & cocktails from the world's leading bars
by FeverTree Limited'The Ultimate G&T' -- Jamie Oliver'The best tonic on the planet' -- Ashton KutcherThe first cocktail book to put the mixers centre-stage, from brilliant Fever-Tree brand and created by leading bartenders around the world.Rather than starting with the spirits, this book focuses on key mixers - including tonic, lemonade, ginger ale, ginger beer and cola. Leading bartenders have created 125 classic and contemporary cocktail recipes that make the most of the botanical partnerships.The book also explores the origins of key ingredients, including quinine, lemons and elderflower, revealing the role quinine has played in geo-politics, for example, and the impact different herbs have on taste. In the way that we increasingly want to know the source and production methods of the food we eat, so this guide allows you to understand more fully what we drink - and use that knowledge to create the most delicious cocktails.
Fever-Tree Easy Mixing: More than 150 Quick and Delicious Mixed Drinks and Cocktails
by FeverTree LimitedFrom the world's leading premium mixer brand, Fever-Tree Easy Mixing: More than 150 Quick and Delicious Mixed Drinks and Cocktails, is Fever-Tree's follow up to the bestselling Art of Mixing. With clever variations on the classic gin and tonic to a selection of spritzes, mules and mojitos, to some nifty no-and-low alcohol alternatives and a handful of pitchers for when the party really gets started, Fever-Tree Easy Mixing celebrates how easy it is for anyone to enjoy quick and delicious drinks at home.
Fever-Tree Easy Mixing: More than 150 Quick and Delicious Mixed Drinks and Cocktails
by FeverTree Limited***'Thanks, Fever-Tree for de-mystifying the whole mixing business and making us all Cocktail Masters. There's no excuse now: here's the secret to great, refreshing, stylish serves first time, every time!'Ian Buxton, author Gin: The Ultimate Companion.From the world's leading premium mixer brand, Fever-Tree Easy Mixing: More than 150 Quick and Delicious Mixed Drinks and Cocktails, is Fever-Tree's follow up to the bestselling Art of Mixing. With clever variations on the classic gin and tonic to a selection of spritzes, mules and mojitos, to some nifty no-and-low alcohol alternatives and a handful of pitchers for when the party really gets started, Fever-Tree Easy Mixing celebrates how easy it is for anyone to enjoy quick and delicious drinks at home.
The Ultimate Blender Cookbook: Fast, Healthy Recipes for Every Meal
by Rebecca FfrenchYou'll be amazed at what your blender can do for you! Blenders are the "it" accessory, mostly because smoothies are healthy and quick. Sure, but did you know you can also whiz up a mean burger--salmon, veggie, turkey, even beef--in a blender? Your blender is that good! Brownies, pancakes, slaws . . . there are so many things you can make easily and quickly. Not only that, but blending offers the perfect opportunity to sneak in some extra nutrition: Black beans in your chocolate cake? Carrots in your tomato sauce? Or a quick pulse of cauliflower that can stand in for cream in sauces and soups? A handy chart suggests ways to boost nutrition in recipes that you and your family will embrace. If a high-performance blender is already on your counter, this book is its obvious companion. Save money, eat healthier, and get dinner on the table in a jiffy with The Ultimate Blender Cookbook.
Whole Protein Vegetarian: Delicious Plant-Based Recipes with Essential Amino Acids for Health and Well-Being
by Rebecca FfrenchA cookbook that takes the guesswork out of combining protein sources, to provide delicious, complete protein meals Are you afraid you won’t get enough protein—or the right kind—from a plant-based diet? Many grains, beans, leafy greens, and nuts contain fewer than all nine of the essential amino acids that comprise a complete, or “whole” protein, unlike animal-based proteins, which are more likely to be complete. This is an easy fix: Include a wide variety of plant-based foods over the course of a day and you’ll get the complementary proteins you need. These delicious recipes will get you started on the road to a healthy, plant-based diet.
Raw Cakes
by Caroline FibaekA dessert cookbook full of organic, nutritious, and completely irresistible recipes. Welcome to mouthwatering vegan treats with no processed sugar or flour. For anyone serious about living a healthy lifestyle, the way to better health is not about diets and guilt—it’s about loving life. And what embodies that ethos better than a delicious piece of cake? In Raw Cakes, anyone who wants to live healthily but also loves delicious desserts can find what they’re looking for—from cakes to other desserts like cookies and ice cream. All the cakes in this book are based on raw food principles and are completely free of sugar, milk, additives, gluten, and animal fats. They are 100% vegan, unheated, natural, and bursting with flavor and nutrition. Raw Cakes also includes tips on how to stop indulging in unhealthy eating habits, practical advice on how to fight the craving for sweets, and how you can easily replace unhealthy, sweet and fatty treats with healthy, delicious, and especially nutritious alternatives. Let health, balance, and happiness be your new addiction—because you can really get addicted to feeling good!
Cabin Cooking: Delicious Cast Iron and Dutch Oven Recipes for Camp, Cabin, or Trail
by Kate FiducciaThe no-nonsense guide to cooking in the great outdoors. Getting off the grid doesn’t mean having to eat bland meals—not with Kate Fiduccia’s guide to preparing hearty meals and delicious snacks for every trail you traverse! Cabin Cooking from Campfire to Cast-Iron Skillet contains 140 easy-to-prepare recipes that can be cooked over the campfire on the shore of your favorite lake, on the woodstove at your deer hunting shack, in an old-fashioned Dutch oven, or on the grill at your cabin. All recipes require short cooking times and pack a powerful punch of flavor after a long day of hiking, hunting, or fishing. Cabin Cooking from Campfire to Cast-Iron Skillet includes the following savory favorites: • venison hash • catfish hoagies • wild rice and duck soup • baked pheasant casserole • grilled quail • Peter Rabbit stew ’n’ dumplings • streamside willow trout • and much more!
Cabin Cooking
by Kate FiducciaGetting off the grid doesn't mean having to eat bland meals-not with Kate Fiduccia's guide to preparing hearty meals and delicious snacks for every trail you traverse! Cabin Cooking contains 140 easy-to-prepare recipes that can be cooked over the campfire on the shore of your favorite lake, on the woodstove at your deer hunting shack, or on the grill at your cabin. All recipes require short cooking times and pack a powerful punch of flavor after a long day of hiking, hunting, or fishing.
The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl
by Kate FiducciaThere is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it's also surprisingly simple to make, and it's much more flavorful. This incredibly hardy food has stood the test of time, and it's not hard to see why-it lasts long, tastes great, and travels well.In The Jerky Bible, Kate Fiduccia shows you how to create delicious jerky with instructive step-by-step photos that take you through the process. Inside, you'll learn how to utilize more than forty flavorful marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish.Enjoy more than fifty recipes, such as: Aloha jerky Fast and easy teriyaki jerky Honey Lola sweet venison jerky Brian's hot-to-trot venison jerky On the range jerkySkip the junk food and start enjoying this delicious snack today!
The Venison Cookbook: Venison Dishes from Fast to Fancy
by Kate FiducciaAmong hunters and non-hunters alike, venison has found a hungry audience. It's a healthy, low-fat alternative to beef, with only 3.6 grams of fat per 4-ounce serving. Collected here are 150 delicious venison recipes that run the gamut from down-home favorites to gourmet delights.Learn to make tasty dishes, such as: venison carpaccio with mustard sauce; mushrooms with venison stuffing; venison filet wellington; wild game lasagna italiano; deer camp casserole; venison meatball stew; and many more. With color photographs, stories, and tips from the author, The Venison Cookbook is both an entertaining read and an indispensable reference tool for any hunter's kitchen.
The Wild Game Cookbook: Simple and Delicious Ways to Prepare Venison, Waterfowl, Fish, Turkey, and Small Game
by Kate FiducciaGetting away from it all doesn’t have to include letting hunger spoil your adventure—not with Kate Fiduccia’s guide to preparing hearty meals and delicious snacks for every trail you traverse. The Wild Game Cookbook contains more than 150 easy recipes that can be cooked over a campfire, on a woodstove, or on the grill. All of these game recipes use basic ingredients and require short cooking times. After all, when you’re in the outdoors, who wants to spend hours preparing complicated meals?Readers will find mouth-watering recipes for both fish and wild game, including: Beer Batter PerchRainy Day Venison ChiliBorder-Style Scrambled EggsSkillet BreadOutback HashbrownsGrilled Camp VeggiesWild Blueberry CobblerIn-the-Wild PopcornWild Mint Iced TeaAnd much more!The Wild Game Cookbook also features some of Kate’s latest and greatest jerky recipes. Take the book with you on your next outdoor adventure and see for yourself just how tasty trail life can be.
Butchering Deer: A Complete Guide from Field to Table
by Peter J. FiducciaYou’ve had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham). Other topics include: Tag it & drag it: transporting deer from field to home Protecting the carcass from bugs How to prepare a clean working area Tips to grinding burger and sausage meat Guidelines for packaging, labeling, and freezing Sharpening knives and other butchering tools Dry rubs and marinades And many more! The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With Butchering Deer, you can easily become a home deer butcher.
The Essential Bar Book
by Jennifer FiedlerA handsome and comprehensive bartending guide for professional and home bartenders that includes history, lore, and 150 recipes. What's the difference between and martini and a gibson? Does absinthe really cause insanity? Which type of glass should a moscow mule be served in? The Bar Bible answers all of these questions and more, with fascinating information about everything boozy that's good to drink. From author and Wine Spectatorcontributing editor Jennifer Fiedler, this book presents essential bartending information, from the tools of the trade to the history and mythology behind classic cocktails in an easy-to-navigate alphabetical guide.From the Hardcover edition.
Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches
by Jennifer Fiedler Stephen Valand Erica SheaBrooklyn Brew Shop's Beer Making Book takes brewing out of the basement and into the kitchen. Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop. Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S'More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You'll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer. Brooklyn Brew Shop's Beer Making Book offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying "I made this!" From the Trade Paperback edition.
The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
by Carol Field Ed AndersonWho can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered. In this groundbreaking classic--now thoroughly updated for today's modern kitchen--Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field's authentic recipes are a revelation for anyone seeking the true Italian experience. Here's a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds. The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.
Leslie Mackie's Macrina Bakery & Cafe Cookbook: Favorite Breads, Pastries, Sweets & Savories
by Carol Field Leslie Mackie Andrew ClearyAll of Seattle knows of Macrina's irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region--along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle's Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café
Agriculture And Natural Resources: Planning For Educational Priorities For The Twenty-first Century
by Donald R. Field Wava G. HaneyThis book identifies issues and trends in agriculture, natural resources, and rural communities in the context of topical strategic planning. It portrays both the process of planning and the substantive content driving a planning process. .
The Art of Preserving (Williams-Sonoma)
by Rick Field Lisa Atwood Rebecca CourchesneA beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more.With Williams Sonoma’s The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preserves—from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many more—this volume provides inspiration for making the most of your farmers’ market or home garden harvest.Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own kitchen.
Cut the Crap: The No-Nonsense Plan for a Healthy Body and Mind
by Ruth FieldTHE GRIT DOCTOR IS ONE TOUGH TASK-MISTRESS . . . First she instructed us to lace up our trainers in RUN FAT B!TCH RUN Then she told us to clear the clutter in GET YOUR SH!T TOGETHER Now, she is ordering us to CUT THE CRAP and get real with our eating habitsShould you go gluten-free? Does detoxing work? What exactly is a superfood? If you're confused by increasingly complicated (and contradictory) nutritional advice, it's time to call in Ruth Field and her formidable alter-ago, The Grit Doctor. With her familiar tough-love style and wicked sense of humour, The Grit Doctor will demystify and simplify healthy eating, enabling readers to see past the bullsh!t and make practical and tasty choices for themselves and their families. Cutting the crap is just as much about eliminating unhelpful and unhealthy pseudo-science as it is about reducing your waistline. In CUT THE CRAP, Ruth Field will empower readers to ditch faddy diets for good and instead embrace a realistic, sustainable and enjoyable healthy eating plan. This isn't a diet, it's a way of life.____________Readers love CUT THE CRAP: 'Great approach to eating, and life in general' 'Five stars given because this book offers straight forward advice that's easy to digest! The humour and wit keeps it fresh, causing a few chuckles along the way' 'Awesome . . . all her books are!' 'Well worth the price and more likely to change your crap eating habits in a sensible bit-by-bit way than any of the other "diet" books out there!' 'The kick up the rear we needed' 'This book is such a refreshing change from the usual bulls*** boring diet books out there . . . Ruth Field's writing style is extremely funny so you actually enjoy reading the book regardless of whether you want to lose weight or not . . . What a welcome change to all the hundreds of diet books I've attempted to read but are now gathering dust on a spare bedroom book shelf'
Cut the Crap: The No-Nonsense Plan for a Healthy Body and Mind
by Ruth FieldThe Grit Doctor is one tough task-mistress . . .First she instructed us to lace up our trainers in RUN FAT B!TCH RUNThen she told us to clear the clutter in GET YOUR SH!T TOGETHER Now she is ordering us to CUT THE CRAP and get real with our eating habitsShould you go gluten free? Does detoxing work? What exactly is a superfood? Does healthy eating have to involve obscure ingredients and complex recipes? If you're confused by increasingly complicated - and contradictory - nutritional advice, it's time to call in Ruth Field and her formidable alter-ago, The Grit Doctor. With her familiar tough-love style and wicked sense of humour, The Grit Doctor will demystify and simplify healthy eating, enabling readers to see past the bullsh!t and make practical and tasty choices for themselves and their families. Cutting the crap is just as much about eliminating unhelpful and unhealthy pseudo-science as it is about reducing your waistline. In CUT THE CRAP, Ruth Field will empower readers to ditch faddy diets for good and instead embrace a realistic, sustainable and enjoyable healthy eating plan. This isn't a diet, it's a way of life.