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Make it Last: Sustainably and Affordably Preserving What We Love (Diy Ser.)
by Raleigh BriggsMake It Last: Prolonging and Preserving What We Love bridges the gap between life in a disposable culture and the basic skills needed to save money and live more sustainably.<P><P> This book teaches you how to extend the lives of the things you love by repairing clothing, preserving home-grown food, and even repairing your kitchen sink. Raleigh Briggs takes her longtime commitment to community building through the DIY movement and shares her valuable experience with the reader through a conversational tone in her hand drawn and illustrated guide.
Make it Lighter: Healthier Versions of Your Favourite Recipes
by Angela NilsenTurn your favourite dishes into guilt-free treats!From BBC Good Food contributor Angela Nilsen, this book will teach you how to cook healthy yet satisfying dishes swapping fatty ingredients for lighter ones. With a wide range of recipes, this book can suit everyone; choose from reduced-fat Thai green curry, lamb and vegetable pie, New York cheesecake, and even mayonnaise-based brownies!Learn how to take extra calories away along with guilt, and treat your tastebuds with these light, indulgent delicacies every day.
Make it Lighter: Healthier Versions of Your Favourite Recipes
by Angela NilsenTurn your favourite dishes into guilt-free treats!From BBC Good Food contributor Angela Nilsen, this book will teach you how to cook healthy yet satisfying dishes swapping fatty ingredients for lighter ones. With a wide range of recipes, this book can suit everyone; choose from reduced-fat Thai green curry, lamb and vegetable pie, New York cheesecake, and even mayonnaise-based brownies!Learn how to take extra calories away along with guilt, and treat your tastebuds with these light, indulgent delicacies every day.
Make it Spicy: More Than 50 Recipes That Pack a Punch
by Amy MachnakThe James Beard Award-winning author teaches you how to cook &“meals that are both bursting with heat and utterly delectable&” (Cool Things). Spicy food lovers will enjoy this tantalizing collection of over 50 recipes, ranging in heat levels from mild to fiery. You&’ll find all your favorites—like red chile enchiladas, baby back ribs, jerk chicken, and jalapeño mac &’n&’ cheese—plus sauces and salsas for creating a delicious meal anytime, a guide to chiles, and suggestions for tempering the heat level to your liking. Dig into cuisine from around the world like Sesame Noodles with Peanuts & Thai Chilies, Shakshouka, Wasabi Scallops, Spicy Seafood & Sausage Gumbo, Quesadillas with Poblano Chilies, Crispy Chicken with Hunan-Style Spices, and Rack of Lamb with Harissa Crust. &“For the true firebreathers out there, this could be an indispensable cookbook, especially if you&’re tired of just pouring Sriracha over everything.&”—Refined Guy
Make it a Double: From Wretched to Wondrous: Tales of One Woman's Lifelong Discovery of Whisky
by Shelley SackierA witty and immersive look at the history, mythology, science, and magical touch that makes whisky taste like a drop of gold. Braving the &“all boys&” clubhouse of the world of whisky has not been easy, but Shelley Sackier has managed to do just that out of her love for the drink. By turns funny and poignant and filled with vivid insight into this ancient craft, Make it a Double will persuade even a teetotaler to want a wee dram. As a woman whose first sip of whisky created the female doppelganger of a Mr. Yuk sticker, that experience produced a sharp realization that the liquid was foul, poisonous, and needlessly dirtied a previously clean glass. And then she met Scotland. Her curiosity and growing passion lit a fire—igniting a desire to learn more about this craft&’s rich and vivid history and the need to break out of an old life and to become the mother, partner, and woman she has always sought to be. After completing a course in Scotland&’s famed Bruichladdich Distillery, Shelley begins her path of writing about—and working within—the world of whisky. There has never been a better time for Shelley's inimitable voice to shed light on this intoxicating realm. Women are not only impressively contributing to the burgeoning sales of the spirit—making up nearly 40% of the whiskey-drinking population in the United States—but they are also growing in number as they enter in to, train within, and lead the industry with their determined creativity and innovation. In the tradition of Blood, Bones, and Butter, Make it a Double establishes Shelley Sackier as a fresh new voice in the lush world of culinary narrative.
Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods
by Jennifer ReeseWhen Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life--with the good news that you shouldn't try to make everything yourself--and how to get the most out of your time in the kitchen.
Make your own bacon and ham and other salted, smoked and cured meats
by Paul PeacockThis book describes the various ways you can cure and preserve meats at home that are really tasty, safe to eat, and a whole lot healthier than equivalent shop-bought products. You and only you will have control of what goes into your meat, and of how salty it will be.Based on traditional recipes, it is a practical guide to curing all sorts of meat, from bacon and ham through to making your own salamis, pâtés, confits and galantines. It also includes the production of modern charcuterie, as well as delicious family favourites such as burgers, faggots, meatballs, and sandwich meats of various types, including corned beef. Whether you just want to make your own bacon 'as it used to be', or broaden your repertoire to include prosciutto, biltong and dozens of other preserved treats, this book gives you simple, step-by-step instructions for them all. By showing you how to be safe in the curing world it also enables you to experiment for yourself.
Make your own bacon and ham and other salted, smoked and cured meats
by Paul PeacockThis book describes the various ways you can cure and preserve meats at home that are really tasty, safe to eat, and a whole lot healthier than equivalent shop-bought products. You and only you will have control of what goes into your meat, and of how salty it will be.Based on traditional recipes, it is a practical guide to curing all sorts of meat, from bacon and ham through to making your own salamis, pâtés, confits and galantines. It also includes the production of modern charcuterie, as well as delicious family favourites such as burgers, faggots, meatballs, and sandwich meats of various types, including corned beef. Whether you just want to make your own bacon 'as it used to be', or broaden your repertoire to include prosciutto, biltong and dozens of other preserved treats, this book gives you simple, step-by-step instructions for them all. By showing you how to be safe in the curing world it also enables you to experiment for yourself.
Make-A-Mix
by Karine Eliason Nevada Harward Madeline WestoverMake-A-Mix is really two cookbooks in one. The cookbook begins with 67 make-ahead shortcut mixes for everything from all-purpose cake mix to meatball mix. These can be made on a weekend-or whenever there’s free time-and used to speed food preparation on busy days. The mixes are a key ingredient in one or more of the 306 recipes that follow. The kitchen-tested recipes run the gamut from breakfast dishes to after-dinner treats. They include hearty dinner entrees, like enchilada casserole, onion pot roast, and shrimp & vegetable stir-fry; international fare like green chili burritos and quick chow mein; soups and other appetizers, like New England clam chowder, and even freezer treats like fruit slush. With the Make-A-Mix method, home cooks can control the amount of sugar, salt, and preservatives in a recipe, and save money on store-bought mixes. This cookbook is the updated and expanded version of Make-A-Mix that sold over a million copies.
Make-Ahead Meals Made Healthy: Exceptionally Delicious and Nutritious Freezer-Friendly Recipes You Can Prepare in Advance and Enjoy at a Moment's Notice
by Michele BorboaEasily enjoy home-cooked meals with wholesome ingredients every day of the week with a little help from your freezer.Delight in delicious, nutritious food and save time and money with this guide to preparing meals you can fix and freeze now and enjoy any night of your crazy-busy week!Unlike the sodium-laced, preservative-filled meals you might find in your grocer’s freezer aisle, Make-Ahead Meals Made Healthy features all-natural recipes full of flavors that come to life the instant you reheat them—so your meals don’t just taste as good as the day you stored them away, but better. In addition, you’ll find great tips and advice on how to best prep, store, and reheat every single dish (in any portion), making mealtime prep a cinch for any member of your household.From comforting casserole and lasagna recipes made new again with fresh veggies and whole grains, to hearty and wholesome breakfast baked goods and sweet treats, you’ll discover so many “must-make” recipes inside that you may need to consider a larger freezer!Such show-stopping recipes include:Saucy Saffron ChickenWhole-Grain Pesto Pasta CasseroleAsian-Spiced Tuna CakesApricot-Pistachio Rice PilafVegetarian Teriyaki Stir-FryFast and Easy Fresh Herb FocacciaBaked Gingerbread Cake Doughnuts with Maple GlazeBlackberry Buttermilk CakeWith Make-Ahead Meals Made Healthy, serving healthy, home-cooked meals every night of the week has never been simpler—or more delicious.
Make-Ahead Paleo: Healthy Gluten-, Grain- And Dairy-free Recipes Ready When And Where You Are
by Tammy CredicottIn today's fast-paced world, the family dinner can easily get swallowed up by work, errands, and kids' activities. But sitting down to a healthy home-cooked meal doesn't have to be a thing of the past. In Make Ahead Paleo, Tammy Credicott shows you how to eat well at home and on the run, without sacrificing flavor or good nutrition. Tammy offers up more than 100 flavorful recipes that are ready when you are, wherever you are, each one beautifully illustrated with a photo that will inspire you to start shopping and chopping: dishes such as Garlic Topped Flank Steak Roulade, Apricot Orange Pork Chops, Mushroom Meatballs, Apple Cider Chicken Thighs, Paleo English Muffins, Chocolate Chip Tahini Blondies with Toasted Coconut, and even Pumpkin Cardamom Pancakes. You'll be amazed at how easily, economically, and efficiently you can feed your family grain- and gluten-free meals using fresh, natural, whole-food ingredients.In Make Ahead Paleo, you'll find: Recipes and tips for whipping up freezable meals Inventory sheets to help you keep track of your frozen creations Delicious timesaving recipes for your slow cooker A busy work-week menu with full grocery list Recipes to take on the road One-pan meals you can make in your hotel room Sweet indulgences that freeze and travel wellMake Ahead Paleo is the perfect guide for cooks who don't have all day to slave over a hot stove but still want their meals to taste as if they did. Wherever your hectic life takes you, make it nutritious, make it flavorful, and make it ahead!
Makeda Makes a Birthday Treat (I Can Read Level 2)
by Olugbemisola Rhuday-PerkovichThe first title in a delightful new Level 2 I Can Read! series from acclaimed author Olugbemisola Rhuday-Perkovich and illustrator Lydia Mba, starring Makeda, an exuberant 7-year-old "maker" and problem solver who loves to create. Perfect for readers who love Rosie Revere, Engineer, and Reina Ramos Works It Out.It’s Makeda’s birthday! To celebrate, she is excited to make her marvelous coconut drops to share with the class.But everyone else brings cupcakes for their birthdays. Will her classmates like her special treat?Makeda Makes a Birthday Treat is a Level Two I Can Read book, geared for kids who read on their own but still need a little help. Whether shared at home or in a classroom, the engaging stories, longer sentences, and language play of Level Two books are proven to help kids take their next steps toward reading success.
Makeda Makes a Home for Subway (I Can Read Level 2)
by Olugbemisola Rhuday-PerkovichThe second title in a delightful new Level 2 I Can Read! series from acclaimed author Olugbemisola Rhuday-Perkovich and illustrator Lydia Mba, starring Makeda, an exuberant seven-year-old "maker" and problem solver who loves to create. Perfect for readers who love Rosie Revere, Engineer and Reina Ramos Works It Out.Makeda is excited to bring Subway, the class guinea pig, home for the weekend. But Subway seems S-A-D—so Makeda and her friend Glory decide to make him an F-U-N new cage to cheer him up. But what if what is fun for Makeda is not fun for Subway? This Level 2 I Can Read! book features an engaging story, longer sentences, and language play perfect for developing readers.
Makeda Makes a Mountain (I Can Read Level 2)
by Olugbemisola Rhuday-PerkovichThe third title in a delightful new Level 2 I Can Read! series from acclaimed author Olugbemisola Rhuday-Perkovich and illustrator Lydia Mba, starring Makeda, an exuberant seven-year-old "maker" and problem solver who loves to create. Perfect for readers who love Rosie Revere, Engineer and Reina Ramos Works It Out.Makeda and her family are cleaning the house for a party! They make a huge pile of items they don't use anymore, and soon it's time to take them away. But Makeda is not ready to throw anything out. Can she find new ways to use her old things? This Level 2 I Can Read! book features an engaging story, longer sentences, and language play perfect for developing readers.
Maker Comics: Bake Like a Pro! (Maker Comics)
by Falynn KochMaker Comics is the ultimate DIY guide. Inside this graphic novel you will find illustrated instructions for eight tasty treats!Today is the first day of Sage’s magical internship! Her fellow wizards-in-training get to study pyromancy and transfiguration, but Sage has been assigned an internship in...baking? She doesn’t think that sounds fun, or particularly magical! But her instructor, Korian, insists that baking is a tasty form of alchemy. In an enchanted kitchen where the ingredients insist that you eat them, Sage learns the simple science behind baking—and that’s the best kind of magic trick!In Bake Like a Pro!, you’ll learn how different combination of proteins, fats, and liquids will result in textures that lend themselves to perfect pies, breads, cookies, and more! Follow these simple recipes, and you’ll be able to bake a pizza and frost a cake—no magic necessary!Follow the easy step-by-step instructions and you can make:Chocolate chip cookies Cornbread Banana bread Pizza dough Cheesy biscuits Apple pies Sponge cake with Swiss buttercream frosting Lemon meringue pie
Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title (Storey Basics)
by Bill CollinsChef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes!
Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112 (Storey Country Wisdom Bulletin Ser.)
by Glenn AndrewsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Mustards: Storey's Country Wisdom Bulletin A-129
by Claire HopleySince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title (Storey Basics)
by Bill CollinsBrighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. <P><P>You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.
Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
by Torrance KopferAuthentic Italian-style gelato, including such unique flavors as Blueberry Lavender, Roasted Peanut & Marshmallow Crème, Pink Peppercorn, and more.The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
by Aliza GreenThe James Beard Award–winning author teaches simple, classic techniques for making fresh, homemade pasta in this beautifully illustrated cookbook.With hundreds of gorgeous photos from acclaimed food photographer Steve Legato, Making Artisan Pasta introduces readers to the surprisingly simple, deeply rewarding art of pasta making. Aliza Green guides readers through every step of the process, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. Green combines easy-to-follow instructions with helpful tips from her many years of experience. She also includes bits of history on pasta traditions in Italy and around the world, making this comprehensive guide the only pasta-making book you’ll need.Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light
Making Better Coffee: How Maya Farmers and Third Wave Tastemakers Create Value
by Edward F. FischerAn anthropologist uncovers how "great coffee" depends not just on taste, but also on a complex system of values worked out among farmers, roasters, and consumers. What justifies the steep prices commanded by small-batch, high-end Third Wave coffees? Making Better Coffee explores this question, looking at highland coffee farmers in Guatemala and their relationship to the trends that dictate what makes "great coffee." Traders stress material conditions of terroir and botany, but just as important are the social, moral, and political values that farmers, roasters, and consumers attach to the beans. In the late nineteenth century, Maya farmers were forced to work on the large plantations that colonized their ancestral lands. The international coffee market shifted in the 1990s, creating demand for high-altitude varietals—plants suited to the mountains where the Maya had been displaced. Edward F. Fischer connects the quest for quality among U.S. tastemakers to the lives and desires of Maya producers, showing how profits are made by artfully combining coffee's material and symbolic attributes. The result is a complex story of terroir and taste, quality and craft, justice and necessity, worth and value.
Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky
by Karl Raitz“Raitz examines the rich story of distilling in its Kentucky heartland and traces its maturation from a local craft to an enduring industry.” —William Wyckoff, author of How to Read the American WestWhile other industries chase after the new and improved, bourbon makers celebrate traditions that hearken back to an authentic frontier craft. Distillers enshrine local history in their branding and time-tested recipes, and rightfully so. Kentucky’s unique geography shaped the whiskeys its settlers produced, and for more than two centuries, distilling bourbon fundamentally altered every aspect of Kentucky’s landscape and culture.Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky illuminates how the specific geography, culture, and ecology of the Bluegrass converged and gave birth to Kentucky’s favorite barrel-aged whiskey. Expanding on his fall 2019 release Bourbon’s Backroads, Karl Raitz delivers a more nuanced discussion of bourbon’s evolution by contrasting the fates of two distilleries in Scott and Nelson Counties. In the nineteenth century, distilling changed from an artisanal craft practiced by farmers and millers to a large-scale mechanized industry. The resulting infrastructure—farms, mills, turnpikes, railroads, steamboats, lumberyards, and cooperage shops—left its permanent mark on the land and traditions of the commonwealth. Today, multinational brands emphasize and even construct this local heritage. This unique interdisciplinary study uncovers the complex history poured into every glass of bourbon.“A gem. The depth of Raitz’s research and the breadth of his analysis have produced a masterful telling of the shift from craft to industrial distilling. And in telling us the story of bourbon, Raitz also makes a terrific contribution to our understanding of America's nineteenth-century economy.” —David E. Hamilton, author of From New Day to New Deal
Making Cheese, Butter & Yogurt: (Storey's Country Wisdom Bulletin A-283) (Storey Country Wisdom Bulletin)
by Ricki Carroll Phyllis HobsonSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making Chocolate: From Bean to Bar to S'more
by Dandelion ChocolateFrom nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.