Archive | Bookshelf

Preserving Wild Foods

Preserving Wild Foods:
A Modern Forager’s Recipes for Curing,
Canning, Smoking, and Pickling
by Matthew Weingarten and Raquel Pelzel
(Storey Publishing, 2012)

Matthew Weingarten and Raquel Pelzel’s captivating book is focused on preserving wild ingredients foraged from the sea, fields, forests, fresh water, and even urban landscapes, so it covers more than just fermentation techniques. Inspired by his love of the natural world and walks through the woods, chef-author Weingarten shares more than 60 recipes. Ferments include things like Pickled Fiddlehead Ferns, Pickled Garlic Scapes, and Lactic-Fermented Mixed Pickles. The interest in lesser-known and -used plants like Irish moss and stinging nettle, combined with evocative photographs, storytelling, history, lore, and descriptions of centuries-old preservation techniques make the book a transporting and delightful read. chamois

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Mastering Fermentation

Mastering Fermentation:
Recipes for Making and Cooking with Fermented Foods
by Mary Karlin (Ten Speed Press, 2013)

This beautifully photographed guide offers more than 70 recipes covering a wide variety of lacto-fermented foods. You’ll be enticed by such concoctions as Plum-Raisin Mustard, Wild and Creamy Muenster Cheese, Worcestershire Sauce, Pickled Sardines with Fennel, and Ginger Mint Shrub. Author Mary Karlin, a Bay Area resident, presents straightforward recipes that home cooks can easily master to create delicious fermented condiments, beverages, breads, cheeses, fruits, and vegetables.

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Wild Fermentation


Wild Fermentation:
The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz (Chelsea Green, 2003)

When “fermentation revivalist” Sandor Katz’s Wild Fermentationwas published in 2003, it was described as “the only comprehensive recipe book of fermented and live-culture cuisine” on the market. While no longer alone on the shelf, this book, with its easy-to-follow instructions, accessible style, engaging stories, and historical anecdotes, shows its staying power. It’s a must-have for anyone interested in home fermentation.

 

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Quinoa Revolution

Quinoa-RevolutionQuinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories
by Patricia Green and Carolyn Hemming
(Pintail, 2012).

Quinoa is a complete protein, gluten-free, mineral-rich, cholesterol-free, and rich in antioxidants. Following bestselling Quinoa 365: The Everyday Superfood, this new volume offers over 150 recipes, from breakfast to dessert, well-illustrated with extensive photographs. And as a bonus, all under 500 calories per serving! Recipes are straightforward and pretty foolproof to prepare.

 

 

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City Goats

City-GoatsCity Goats: the Goat Justice League’s Guide to Backyard Goat Keeping
by Jennie Palches Grant,  founder of the Goat Justice League.
(Skipstone, 2012)

A primer chock full of guidance, resources, photos, (and recipes) to tell you everything you need to know about keeping urban dairy goats.

 

 

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