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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 This Tonight: Recipes to Get Dinner on the Table: A Cookbook
by TastemadeDelicious meals just got easier with 100 all-new recipes inspired by global cuisines and created for the love of food, in the &“excellent&” (Publishers Weekly) first-ever cookbook from go-to online and streaming food destination Tastemade. Say hello to exciting, globally inspired meals that take away the stress of dinnertime. Make This Tonight is your starter kit for impressing your friends (and yourself) with explosively flavorful recipes—like Curry-Butter Roast Chicken, Sausage and Spinach-Stuffed Pasta Shells, Whole Roasted Za&’atar Cauliflower with Tahini Sauce, and Seared Ahi Tuna Sandwiches with Wasabi-Ginger Mayo, as well as desserts like Coffee Crème Brûlée and Vegan Chocolate Cake. These recipes are as simple to learn as they are beautiful to behold. Whether it&’s a quick weeknight meal or an all-out weekend affair, the 100 recipes in Make This Tonight—just like the ones on the hit show—are high on wow factor and low on effort, because Tastemade is here to tell you that delicious food is an attainable goal every single day of the week. Inspired by Tastemade&’s global community of tastemakers, these recipes will cultivate your culinary curiosity for life.
Make Weight Loss Last: 10 Solutions That Nourish Body, Mind, and Soul
by Deborah Kesten Larry ScherwitzThe authors give you the re-visioning and understanding you need to redefine the role of food and eating in your life, so you can lose weight and keep it off.
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 Your Own Beer: A Guide to All Things Beer & How to Brew it Yourself (Make Your Own Ser.)
by John ShepherdA lively introduction to the world of home brewing and a how-to guide that combines theory with best practices—from a former award–winning craft brewer.Make Your Own Beer is an accessible and practical guide to home brewing, covering all aspects of the process, including equipment and the cost versus benefit of different types, beer styles and flavors, and an understanding of key, quality ingredients. Readers will gain the skills to brew a number of different styles of beers, taking satisfaction not only from the activity, but also from the end result.Not just a dry step-by-step manual, Make Your Own Beer is a lighthearted, engaging guide for readers interested in brewing their own beer, and those simply interested in learning about the process. Illustrated with 120 photographs beautifully documenting the process in full color.
Make Your Own Butter: Delicious recipes and flavourings for homemade butter
by Simon DawsonIf it's fun, funky, jazzy and is to do with butter, it's in this book. From how to make butter at home, to where to use it, and if that raises your 'yeah, sure, I know about butter, pal' eyebrows, this book is going to surprise and delight you into next week.Split into four sections:· What you need to know· Making butter· Getting creative· RecipesMake Your Own Butter will· Whip you into a frenzy so you can't wait to start churning· Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products· Enthral with QI style buttery facts· Equip you with a life skill to be passed on to others
Make Your Own Butter: Delicious recipes and flavourings for homemade butter
by Simon DawsonIf it's fun, funky, jazzy and is to do with butter, it's in this book. From how to make butter at home, to where to use it, and if that raises your 'yeah, sure, I know about butter, pal' eyebrows, this book is going to surprise and delight you into next week.Split into four sections:· What you need to know· Making butter· Getting creative· RecipesMake Your Own Butter will· Whip you into a frenzy so you can't wait to start churning· Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products· Enthral with QI style buttery facts· Equip you with a life skill to be passed on to others
Make Your Own Cake Toppers (Make Your Own Ser.)
by Darren AllfordBaking is booming! And Cake toppers are the perfect way to truly personalise a cake for any occassion. Whether baking your own or adding to a cheeky shop bought cake, Darren Allford’s easy to follow steps are all you need to create your own cute, quirky mini masterpieces. You’ll discover a variety of styles, some super easy and some more advanced, as well as working with different materials – fondant for a sweet toothed friendly treat or clay for a trusted keepsake. With a few tools, clear instructions and a dollop of patience, YOU can make these toppers and make them well. Is it your tiny superhero’s birthday? Or Mother’s Day? What about your daughter’s wedding or your son’s welcome home gift? Maybe you want a festive friend for the Christmas cake. You’ll find that somebody squealing with joy at seeing themselves perched on top of a cake is incredibly rewarding. Darren is confident that after trying your hand at just a few of the projects in this book, you’ll develop the skills, knowledge and confidence to ride your own creative rainbow and make anything you want. Roll up your sleeves… let's get making!
Make Your Own Cheese: 12 Recipes for Cheddar, Parmesan, Mozzarella, Self-Reliant Cheese, and More! (The\backyard Renaissance Collection)
by Caleb WarnockWith simple cheesemaking techniques and expert advice, the Backyard Renaissance Collection brings you the healthier, more cost-effective alternative to store-bought, processed cheese. Author Caleb Warnock teaches readers how to make twelve varieties of cheese using techniques for both the beginning cheese chef and those interested in self-reliant recipes. In this expanded second edition, readers will have access to even more recipe varieties, including:CheddarParmesanMozzarellaCottage cheeseCream cheeseSelf-reliant cheese, and more!
Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts
by Sarah Tyson RorerUpdated for modern kitchens, this vintage book of ice cream recipes offers a mouthwatering selection of frozen treats that's sure to include something for everyone. In addition to dozens of different types of ice cream and sherbet, the recipes cover frozen puddings, soufflés, parfaits, and mousses as well as tasty toppings. Numerous dairy-free options include sorbets, Italian ices, and fruit ices. Easy-to-find ingredients range from a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet and offer general instructions for making frozen desserts. Author Sarah Tyson Rorer (1849–1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Educator, author, editor, radio show host, magazine columnist, dietician, and lecturer, her emphasis on healthy eating was instrumental in the creation of the field of hospital dietetics. Her classic recipes, which are ideal for inexperienced dessert-makers, are compatible with modern ice cream machines.
Make Your Own Rules Cookbook: More Than 100 Simple, Healthy Recipes Inspired By Family And Friends Around The World
by Tara StilesIn Make Your Own Rules Cookbook, Strala Yoga founder, fashion designer, and entrepreneur Tara Stiles shows you how to have fun making your own rules in the kitchen. You’ll begin by breaking free of the labels, judgements, restrictions, and stresses of having to eat a certain way—letting go of the binge-and-purge, punishment-and-reward, diet-and-fail cycles. Learning to listen to what your body really wants, and make intuitive choices, you will find balance and harmony and go on to discover the massively bountiful buffet before you—an endless array of tastes and textures from all across the world!Tara prides herself on making healthy living easy and effortless, and this cookbook holds the same philosophy. She gently guides you through every step of the Make Your Own Rules process, from • preparing yourself for a major shift in your mind-set • stocking a healthy, green kitchen • choosing handy kitchen tools and appliances • scheduling time for grocery shopping and cooking into your busy lifestyle • and more!Tara also gives you the freedom to play in the kitchen, get creative, experiment with recipes, and make them your own. With more than 100 mouthwatering recipes inspired by her international travels, her Midwestern roots, and her daily life in NYC, Make Your Own Rules Cookbook offers up a generous helping of plant-powered juices, smoothies, salads, main dishes, and desserts designed to leave you feeling radiant, energized, and satisfied.Ditch the takeout menus, let your imagination run wild, and get your hands dirty in the kitchen!
Make Your Own Rules Diet
by Tara StilesThe diet makers and nutritionists who have been laying out the optimal health rules over the years have gotten it wrong, and we’ve paid the price big-time. We are sicker than ever, even with the calorie-cutting strategies and fatigue-inducing workouts that have taken over our lives. Sadly, we continue to let outside "experts" control us by believing whoever makes the greatest promise and buying the products they provide. Until now!In Make Your Own Rules Diet, Tara Stiles introduces you to the most knowledgeable expert on your health: YOU. She throws out the accepted "rules" and helps you tune in to yourself, so you can figure out what truly makes you feel good. The moment you make this shift is the moment you take back your power and begin to make choices that actually support you.In these pages, Tara shares her personal story of drifting dangerously away from her own intuition and how it threw her off balance. Then she lays out the tools she used to get back on track—yoga, meditation, and healthy eating—and teaches you easy ways to bring them into your daily routine, so you can cultivate a healthy, strong body; a calm, focused mind; and a spectacularly powerful life.After going through basic guidelines on writing your own rulebook, Tara give you tips, techniques, and practices, including: • A step-by-step goal-setting process so you can figure out where you want to focus • Illustrated yoga routines designed to up energy levels, curb cravings, and enhance peace • Simple breathing and meditation practices to soothe the soul • 50 easy, delicious, plant-based recipes that can be made in minutes • A 7-day kick-start program and a 30-day plan to launch your healthy, happy, radiant transformationAnd remember, Tara’s just your guide; you’re the expert. But she’ll be by your side to keep you safe, offer support, and give you a little love when you need it. So go inside and get intuitive. Be excited and inspired. And remember to have a ton of fun. Because being you should be fun!
Make Your Own Soda: Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More
by Anton Nocito Lynn Marie HulsmanSweet-tart lime. Bright cherry. Creamy vanilla. Natural sodas are vibrantly flavored with the zing of just-squeezed citrus juice, the sweetness of ripe berries, or the subtle perfume of fresh herbs. And with the popularity of countertop appliances that turn tap water into sparkling water, it's easier than ever to make the real thing in your own kitchen: simply mix a fresh soda syrup with bubbly water for a drink that's as sweet (or not) as you like--minus any artificial colors, flavors, or sweeteners. In Make Your Own Soda, you'll find 70 recipes for all-natural syrups with unique, artisanal flavors like pineapple, lemongrass, and hibiscus, as well as old-time favorites like ginger, sarsaparilla, and grape. You'll also find great ways to use homemade syrups to create soda fountain classics (Chocolate Egg Cream), great cocktails (Lovage Gin Fizz), and hot drinks (Hot Apple Spice Cup), all as delicious as they are distinctive.
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.
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
The Maker's Diet For Weight Loss: 16-week strategy for burning fat, cleansing toxins, and living a healthier life!
by Jordan S RubinA new way of thinking… A new way of dieting… A new way of living…The Maker&’s way! Building on the principles of his New York Times best seller, The Maker&’s Diet, Jordan Rubin takes his nutritional strategies to a whole new level in this 16-week program designed to help you finally achieve your weight-loss goals. By addressing your whole person body, mind, emotions, and spirit, The Maker&’s Diet for Weight Loss will help you reach a weight that makes you look good and feel good about yourself as you… Eat for your body type, age, gender, and region Maximize nutrients while reducing calories Eliminate toxins inside and outside your body Learn the best ways to &“cheat&” without getting off trackWith solid medical advice from Bernard Bulwer, MD, an advanced clinical fellow at one of the premier teaching hospitals at Harvard Medical School, The Maker&’s Diet for Weight Loss presents a holistic approach to weight loss that will change your life forever.
The Makers of American Wine
by Thomas PinneyAmericans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years. Thomas Pinney takes an engaging approach to the history of American wine by telling its story through the lives of 13 people who played significant roles in building an industry that now extends to every state. While some names--such as Mondavi and Gallo--will be familiar, others are less well known. These include the wealthy Nicholas Longworth, who produced the first popular American wine; the German immigrant George Husmann, who championed the native Norton grape in Missouri and supplied rootstock to save French vineyards from phylloxera; Frank Schoonmaker, who championed the varietal concept over wines with misleading names; and Maynard Amerine, who helped make UC Davis a world-class winemaking school.
Making a Sandwich (Fountas & Pinnell Classroom, Guided Reading Kindergarten)
by Dave Bradley Leo AllenNIMAC-sourced textbook
Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
by Torrance KopferThe 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.