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Plowing with Pigs and Other Creative, Low-Budget Homesteading Solutions
by Karen K. Will Oscar H. WillFueled by a failing economy and a passionate desire for a return to simpler times, a new wave of homesteaders is seeking the good life and the kind of true satisfaction that can only be built, not bought. Many of these modern pioneers are cash poor, but rich in energy and creativity. Plowing with Pigs and Other Creative, Low-Budget Homesteading Solutions offers them a set of fresh ideas for achieving independence through sweat equity and the use of unconventional resources. This highly readable and entertaining guide brings together answers to common problems faced by homesteaders young and old, urban, suburban, and rural. Traditional knowledge is combined with MacGyver-style ingenuity to create projects that maximize available resources, including: Animal management strategies for the yard, garden, and field Pole building and construction techniques from woodlot materials Replacing farm machinery with homemade hand tools and implements Leveraging increased self-sufficiency into a home-based business Whether you are a dreamer or a doer, Plowing with Pigs will inspire, challenge, and enable you to do more with less (and have fun doing it). Oscar H. (Hank) Will III is a farmer, scientist, and author, known for seeking and implementing creative farmstead solutions. The editor of Grit magazine, Hank has published hundreds of articles and five books on a range of topics including antique farm machinery. Karen K. Will is editor of The Heirloom Gardener magazine and author of Cooking with Heirlooms: Seasonal Recipes with Heritage-Variety Vegetables and Fruits. She operates Prairie Turnip Farm with her husband Oscar H. Will III.
Plucked: Chicken, Antibiotics, and How Big Business Changed the Way We Eat
by Maryn McKennaIn this eye-opening exposé, acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity—and human health threat—uncovering the ways we can make America's favorite meat safer again. What you eat matters—for your health, for the environment, and for future generations. In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken: from the farm where it's raised directly to your dinner table. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats—and not necessarily for the better. Rich with scientific, historical, and cultural insights, this spellbinding cautionary tale shines a light on one of America's favorite foods—and shows us the way to safer, healthier eating for ourselves and our children. This book was previously published in hardcover with the title Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats.
Plum Dumplings
by Andrea ChengA young girl named Annushka is helping her Mommika Grandma make plum dumplings when she finds an incomplete set of Hungarian nesting dolls. The set of three dolls were a gift to Annushka’s mother from her great-grandmother. Where could the other two dolls be?
Plum Gorgeous: Recipes and Memories from the Orchard
by Romney SteeleIn this cookbook and memoir with photos, &“fruits . . . star as the ingredients in [a] delectable ode to orchard fare.&” (More magazine) Inside Plum Gorgeous, Romney &“Nani&” Steele follows her successful cookbook-memoir My Nepenthe with sixty seasonally inspired recipes that celebrate the &“romance of fruit.&” Capturing the essence, beauty, and deliciousness of cooking with seasonal fruits, Steele offers simple and seductive recipes that intertwine with the seasons in which each fruit is harvested. Savory recipes like Coriander Steak with Blackberry Vinaigrette and Kumquat Couscous Salad with Fried Haloumi Cheese are presented alongside sweet treats like Passionfruit Chocolate Truffles and Plum Soup with Basil Ice Cream. Interspersed throughout Plum Gorgeous are beautiful, full-color photographs by Sara Remington and reminiscences from the year that Steele spent living in an orchard in Big Sur, along with fruit lore and select notes on handling and preserving fruit. In an accessible but imaginative way, Plum Gorgeous beautifully reveals the many layers and flavor profiles of fruit while celebrating the memories inspired by each season's beauty and bounty.
Plum Gorgeous: Recipes and Memories from the Orchard
by Romney SteeleIn this cookbook and memoir with photos, &“fruits . . . star as the ingredients in [a] delectable ode to orchard fare.&” (More magazine) Inside Plum Gorgeous, Romney &“Nani&” Steele follows her successful cookbook-memoir My Nepenthe with sixty seasonally inspired recipes that celebrate the &“romance of fruit.&” Capturing the essence, beauty, and deliciousness of cooking with seasonal fruits, Steele offers simple and seductive recipes that intertwine with the seasons in which each fruit is harvested. Savory recipes like Coriander Steak with Blackberry Vinaigrette and Kumquat Couscous Salad with Fried Haloumi Cheese are presented alongside sweet treats like Passionfruit Chocolate Truffles and Plum Soup with Basil Ice Cream. Interspersed throughout Plum Gorgeous are beautiful, full-color photographs by Sara Remington and reminiscences from the year that Steele spent living in an orchard in Big Sur, along with fruit lore and select notes on handling and preserving fruit. In an accessible but imaginative way, Plum Gorgeous beautifully reveals the many layers and flavor profiles of fruit while celebrating the memories inspired by each season's beauty and bounty.
Plum Tea Crazy (A Tea Shop Mystery #19)
by Laura ChildsTheodosia Browning investigates a Charleston steeped in tradition and treachery in the latest Tea Shop Mystery from New York Times bestselling author Laura Childs.While viewing the harbor's Gaslights and Galleons Parade from the widow's walk of Timothy Neville's Charleston mansion, local banker Carson Lanier seemingly tumbles over a narrow railing, then plunges three stories to his death. But a tragic accident becomes something much more sinister when it's discovered that the victim was first shot with a bolt from a crossbow. At the request of the mansion owner, Theodosia investigates the tragedy and is soon neck deep in suspects. An almost ex-wife, a coworker, a real estate partner--all had motives for killing the luckless banker, but one resorted to murder to settle accounts.INCLUDES DELICIOUS RECIPES AND TEA TIME TIPS!
Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro
by Makini HowellPlum Bistro, Seattle's wildly popular vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. Sure to please both vegans and meat-eaters, this cookbook features Plum's flavorful, comforting dishes for brunch, soups, salads, entrées, desserts, and more. This photo-filled book features 60 recipes, including Pesto Plum Pizza, Good Old-Fashioned French Toast, Barbecue Oyster-Mushroom Sliders, Fresh Blueberry Shortcake, homemade vegan pasta, and more. Bring home delicious vegan cuisine with the Plum cookbook!
Plundering the North: A History of Settler Colonialism, Corporate Welfare, and Food Insecurity
by Kristin Burnett Travis HayThe manufacturing of a chronic food crisis Food insecurity in the North is one of Canada’s most shameful public health and human rights crises. In Plundering the North, Kristin Burnett and Travis Hay examine the disturbing mechanics behind the origins of this crisis: state and corporate intervention in northern Indigenous foodways. Despite claims to the contrary by governments, the Hudson’s Bay Company (HBC), and the contemporary North West Company (NWC), the exorbitant cost of food in the North is neither a naturally occurring phenomenon nor the result of free-market forces. Rather, inflated food prices are the direct result of government policies and corporate monopolies. Using food as a lens to track the institutional presence of the Canadian state in the North, Burnett and Hay chart the social, economic, and political changes that have taken place in northern Ontario since the 1950s. They explore the roles of state food policy and the HBC and NWC in setting up, perpetuating, and profiting from food insecurity while undermining Indigenous food sovereignties and self-determination. Plundering the North provides fresh insight into Canada’s settler colonial project by re-evaluating northern food policy and laying bare the governmental and corporate processes behind the chronic food insecurity experienced by northern Indigenous communities.
Plätzchen: Kekse)
by Anna Bill MclaneAuf der Suche nach großartigen Plätzchen Rezepten, die leicht nachzumachen sind und nur ein paar Basiszutaten benötigen? Dies ist das perfekte Rezeptbuch für Sie! Sie suchen nach leckeren Plätzchen Rezepten? Dieses super-einfache Plätzchen Backbuch hat Schritt-für-Schritt-Rezepte für die Vorbereitung von fantastischen Plätzchen und Desserts. Sie werden Ihre Freunde und Familie mit diesen leckeren Plätzchen-Rezepten beeindrucken. Geeignet für jede Gelegenheit! Ihre Probleme wurden gelöst ==> EINFACHE, SCHRITT FÜR SCHRITT REZEPTE! Wenn Sie auf der Suche nach etwas Einzigartigen sind, dann sollten Sie auf jeden Fall in der ungewöhnlichen ausgefallenen Plätzchen Abteilung nach Rezepten schauen mit Zutaten, die Sie im normalen Backregal nicht finden werden. Dieses Buch bietet viele leckere Plätzchen Rezepte zur Auswahl. Ob Sie nach einem klassischen Rezept oder etwas Besonderes suchen, um Ihren Lieben zum Kaffee aufzutischen. Sicherlich hat dieses Buch eine unglaubliche Auswahl an Rezepten die jedem Geschmack dienen!
Pocket Antioxidants
by Dr Amitava DasguptaWhat are antioxidants and why are they so importance to our health? Pocket Antioxidants delivers current, medically proven knowledge about the power of antioxidants and how you can use them to find better health. Dr Amitava Dasgupta has an extensive background in antioxidant research and in this book he separates fact from fiction providing a simple yet scientifically sound guide to incorporating antioxidants into the everyday diet. What are free radicals? And how can we harness the power of antioxidants to live better for longer? In the modern world we don't drink enough water. We eat the wrong kinds of food and we don't get enough sleep or exercise. However, in this pocket-sized guide, Dr. Amitava Dasgupta tells you how even chocolate and alcohol can be good for you.
Pocket Beer 2015: The Best Craft And Traditional Beers On The World
by Stephen Beaumont Tim WebbAs featured in beer-loving Great Food Magazine, this landmark guide provides beer fans with easy access to an expert overview and puts a world of superb beers at your disposal. Written by two of the world's leading beer experts, with the help of a team of international contributors, The Pocket Beer Book 2015 takes you from the Bock beers of Germany to the Trappist beers of Belgium, the complex bitters and stouts of Britain to the cutting-edge brews of North America. This expert selection covers the extraordinary variety the world's beers now have to offer. Tasting notes, organised by country, provide succinct commentary on the chosen beers and cover the brewery and each beer's key characteristics. With 4,300 beers featured, this book encompasses more familiar established beers as well as exciting new discoveries from the myriad craft breweries that are emerging around the world, covering 80 countries. Punctuating the tasting notes is information on 'beer destinations', specific places where you can best experience a beer in situ. An extensive introductory chapter to the book also covers styles of beer and food and beer pairings.
Pocket Beer 3rd edition: The indispensable guide to the world's beers
by Stephen Beaumont Tim WebbWith so many beers now on offer, it's more essential than ever to have an expert guide - this carefully curated selection encompasses the very best beer the world has to offer.Written by two of the world's leading beer experts, with the help of a team of international contributors, The Pocket Beer Book takes you from the Bock beers of Germany to the Trappist beers of Belgium, the complex bitters and stouts of Britain to the cutting-edge brews of North America. This expert selection covers the extraordinary variety the world's beers now have to offer.Detailed tasting notes cover the top traditional, classic and new craft beers of over 80 countries. With special features on national beer styles and the best new Breweries to Watch as well as Iconic Breweries of both traditional and craft brewing, this up-to-the-minute guide is indispensable for any beer lover.
Pocket Beer 3rd edition: The indispensable guide to the world's beers
by Stephen Beaumont Tim WebbWith so many beers now on offer, it's more essential than ever to have an expert guide - this carefully curated selection encompasses the very best beer the world has to offer.Written by two of the world's leading beer experts, with the help of a team of international contributors, The Pocket Beer Book takes you from the Bock beers of Germany to the Trappist beers of Belgium, the complex bitters and stouts of Britain to the cutting-edge brews of North America. This expert selection covers the extraordinary variety the world's beers now have to offer.Detailed tasting notes cover the top traditional, classic and new craft beers of over 80 countries. With special features on national beer styles and the best new Breweries to Watch as well as Iconic Breweries of both traditional and craft brewing, this up-to-the-minute guide is indispensable for any beer lover.
Pocket Beer Book 2014
by Stephen Beaumont Tim WebbAs featured in beer-loving Great Food Magazine, this landmark guide provides beer fans with easy access to an expert overview and puts a world of superb beers at your disposal. Written by two of the world's leading beer experts, with the help of a team of international contributors, The Pocket Guide to Beer 2014 takes you from the Bock beers of Germany to the Trappist beers of Belgium, the complex bitters and stouts of Britain to the cutting-edge brews of North America. This expert selection covers the extraordinary variety the world's beers now have to offer. Tasting notes, organised by country, provide succinct commentary on the chosen beers and cover the brewery and each beer's key characteristics. With over 3,000 beers covered, this book encompasses more familiar established beers as well as exciting new discoveries from the myriad craft breweries that are emerging around the world, covering over 60 countries.Punctuating the tasting notes is information on 'beer destinations', specific places where you can best experience a beer in situ. An extensive introductory chapter to the book also covers styles of beer and emerging trends.Contents Includes:How to Use This Book IntroductionWhat is Craft Beer? Beer Styles Beer at the TableEUROPE NORTH AMERICA & THE CARIBBEAN LATIN AMERICA ASIA & THE MIDDLE EASTAUSTRALASIAAFRICA And More!
Pocket Beer Book 2014: The Essential Guide To The Best Craft And Traditional Beers In The World
by Stephen Beaumont Tim WebbAs featured in beer-loving Great Food Magazine, this landmark guide provides beer fans with easy access to an expert overview and puts a world of superb beers at your disposal. Written by two of the world's leading beer experts, with the help of a team of international contributors, The Pocket Guide to Beer 2014 takes you from the Bock beers of Germany to the Trappist beers of Belgium, the complex bitters and stouts of Britain to the cutting-edge brews of North America. This expert selection covers the extraordinary variety the world's beers now have to offer. Tasting notes, organised by country, provide succinct commentary on the chosen beers and cover the brewery and each beer's key characteristics. With over 3,000 beers covered, this book encompasses more familiar established beers as well as exciting new discoveries from the myriad craft breweries that are emerging around the world, covering over 60 countries.Punctuating the tasting notes is information on 'beer destinations', specific places where you can best experience a beer in situ. An extensive introductory chapter to the book also covers styles of beer and emerging trends.Contents Includes:How to Use This Book IntroductionWhat is Craft Beer? Beer Styles Beer at the TableEUROPE NORTH AMERICA & THE CARIBBEAN LATIN AMERICA ASIA & THE MIDDLE EASTAUSTRALASIAAFRICA And More!
Pocket Beer Book, 2nd edition: The indispensable guide to the world's best craft & traditional beers - includes 4,300 beers
by Stephen Beaumont Tim WebbAs featured in beer-loving Great Food Magazine, this landmark guide provides beer fans with easy access to an expert overview and puts a world of superb beers at your disposal. Written by two of the world's leading beer experts, with the help of a team of international contributors, The Pocket Beer Book 2015 takes you from the Bock beers of Germany to the Trappist beers of Belgium, the complex bitters and stouts of Britain to the cutting-edge brews of North America. This expert selection covers the extraordinary variety the world's beers now have to offer.Tasting notes, organised by country, provide succinct commentary on the chosen beers and cover the brewery and each beer's key characteristics. With 4,300 beers featured, this book encompasses more familiar established beers as well as exciting new discoveries from the myriad craft breweries that are emerging around the world, covering 80 countries.Punctuating the tasting notes is information on 'beer destinations', specific places where you can best experience a beer in situ. An extensive introductory chapter to the book also covers styles of beer and food and beer pairings.
Pocket Guide to Field Dressing, Butchering, and Cooking Deer: A Hunter's Quick Reference Book (Skyhorse Pocket Guides)
by Monte Burch Joan BurchA handy reference book on caring for your deer once it’s down. Hunting, butchering, and preparing deer has been a way of life for Monte and Joan Burch. Drawing on their years of experience living off the land and practical skills gained while butchering livestock, Monte and Joan offer The Pocket Guide to Field Dressing, Butchering, and Cooking Deer as a must-have resource for the hunter on the go. Included is essential advice on: Field dressing Transporting Hanging Skinning Caping Butchering Cooking Each step is accompanied by black-and-white drawings and color photographs that further illustrate the advice being offered. So whether you are a novice or an experienced professional, The Pocket Guide to Field Dressing, Butchering, and Cooking Deer will undoubtedly prove to be an essential reference.
Pocket Paleo
by Catherine ProctorOriginating from the Paleolithic period (2.5 million years ago) the paleo diet practices simple, clean eating free of additives, preservatives, and chemicals. Think fresh vegetables, fruit, nuts and lean meat... anything that our prehistoric kin could have hunted or gathered. The paleo diet health benefits include increased energy and satiety (feeling full) due to the higher intake of protein and fats; antioxidant and anti-inflammatory benefits with increased consumption of fruit and vegetables; and weight loss due to the elimination of processed foods. Pocket Paleo is a complete guide to the philosophy behind the paleo diet and is aimed to help you make better food choices that can be implanted for the long term. Pocket Paleo outlines what foods you can eat, what is off limits and some clever food substitutes. Mealtimes are sorted with over 50 recipes for breakfast, snacks, savoury and sweet dishes, all with the paleo tick of approval. Following a paleo diet is easy with the help of Pocket Paleo, the pocket guide you can take with you when shopping and eating out.
Pocket Paleo: Before and After Workout Recipes
by Nell StephensonWhen it comes to eating paleo, trainer, nutritional consultant and author of Paleoista Nell Stephenson knows that pre- and postworkout foods are some of the most challenging meals.What you eat when you're training for a triathlon is far different from what you eat if you're about to do a Crossfit workout, and both vary still from your snacks if you're just going for a quick jog. Add to that your exercise goals, body weight and what time of day you're working out, and you've got a lot to take into account!From high-intensity training to mid-level exercise to low-key workouts, this indispensable book has the right paleo recipes for your regime, goals and body type.POCKET PALEO: BEFORE AND AFTER WORKOUT RECIPES includes- 50 recipes, like blue Hawaiian sweet potato and Maui onion hash, two-step banana and egg pancakes, chilled coconut breve latte, savory yam and apple Napoleons and more- Fueling for volume training and racing, strength sessions and lighter workouts- Quick and easy recipes- Workout treats
Pocket Paleo: Breakfast
by Nell StephensonWhen it comes to eating paleo, trainer, nutritional consultant and author of Paleoista Nell Stephenson knows that breakfast is one of the most challenging meals. It's the most important meal of the day, but why do so many of us have it all wrong? Skipping breakfast to save calories or because we don't have enough time does nothing other than increase our chances of making poor meal choices. And when trying to eat paleo, it can be struggle to move away from old standards like cereal or oatmeal and still eat something easy to prepare but filling and healthy.So what does a good paleo breakfast consist of? The same thing any other meal does-vegetables, protein and fat, like soft-boiled eggs over spinach with some avocado and a side of berries, or even a five-minute well-balanced smoothie. By starting the morning off the right way, you'll set yourself up for sustained energy and focus day after day.POCKET PALEO: BREAKFAST includes- 50 recipes, like sun-dried tomato and basil Sonoma omelets, bacon and melon roll ups, breakfast Carpaccio and Mexican fajitas- Building paleo breakfast basics- Tips for adventurous eating, kid-friendly modifications, eating on-the-run and more
Pocket Paleo: Snacks
by Nell StephensonWhen it comes to eating Paleo, trainer, nutritional consultant and author of Paleoista Nell Stephenson knows that snacks can be especially challenging. But a snack and a meal should contain the same ingredients: fresh, real food and nothing else!Start with a base of veggies, followed by some lean protein and finish off with some healthy fat and fruit, and you'll have your perfect paleo (tem)plate. Whether you're having a snack at home, work or school, following this schematic will ensure all your meals have the ideal paleo balance of protein, carbohydrate and fat.Keeping on top of what you're eating as a snack between the other meals in a day can truly be the deal-maker in staying on track with your paleo regime, and maintaining an even keel in your blood sugar is key to keeping your fat-blasting metabolism on high.POCKET PALEO: SNACKS includes- 50 recipes, like homemade beef, turkey and salmon jerkies, savory smoothies, tuna Nicoise, Tex-Mex fish tacos, turkey and kale cobb and more- Building paleo snack basics- Quick and easy, in the office, kid-friendly, on-the-go, seasonal and holiday-inspired paleo snack recipes and more
Pocket Posh Cocktails
by John TownsleyStir, shake, and muddle like a pro with this recipe-filled guide from a veteran New York bartender.John Townsley has spent over thirty years tending bar in New York City--serving drinks to stars of the silver screen, movie legends, Wall Street bankers, famous designers, rock and rollers, and regular Joes and Janes in a variety of neighborhood haunts in the Big Apple.Now, in this concise guideto the fundamentals of mixology, he presents a comprehensive collection of recipes for classic cocktails from A to Z—including some hot drinks—using liqueurs, wine and brandy, whiskies, gin, vodka, rum, and tequila.
Poilâne: The Secrets of the World-Famous Bread Bakery
by Apollonia Poilâne“This is the book that all of us who care about bread—readers, bakers, bread buyers, bread eaters, and bread appreciators—want to read.” —Dorie Greenspan, New York Times–bestselling cookbook author“In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy.” —Alice Waters, from the forewordTo food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.
Poisons in Your Food
by Ruth WinterThis classic Crown book is back with all of Ruth Winter's original, thorough research about dangerous foods and what consumers can do to protect themselves.
Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [A Cookbook]
by David Thompson Jj Goode Andy Ricker<P>A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. <P>After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. <P>Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. <P>Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.