Other books that might interest you

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  Glamping with MaryJane

  MaryJane Butters

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  “Glamour camping . . . is about the juxtaposition of rugged and really pretty, grit and glam, diesel and absolutely darling.”—The New York Times   Glamping—unleashing your inner wild while wearing a pair of fishing-lure earrings—is for every woman (or man!) who ever had a get-away-from-it-all fantasy (with a few frilly embellishments thrown in). Learn about the never-fail campfire, cooking with cast iron, how to change a flat, and much, much more.    Like the infamous Calamity Jane, who said, “I figure if a girl wants to be a legend, she should go ahead and be one,” MaryJane Butters coined the term glamping years ago when she founded her unusual Idaho canvas wall-tent bed & breakfast, which was featured in The New York Times Magazine and Travel & Leisure as “the place to be.” Legend status achieved, MaryJane lives in Moscow, Idaho, where she runs her many businesses, which include a successful organic farm, product lines, a bed & breakfast, and MaryJanesFarm magazine. This is her fourth book.   “One busy, hectic afternoon in my house, I sat down to take a quick peek at Glamping. Over two hours later, I was still reading, blissfully lost in MaryJane’s beautiful world. I’m dying over this book. I absolutely, positively LOVE IT!”—Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks

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  Air-fryer Cookbook

  Jenny Tschiesche

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  101 delicious, tried-and-tested recipes to help you get the most out of your air-fryer.
  An air-fryer is the latest kitchen must-have! This niffy, counter-top appliance is similar to an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that's crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle. But air fryers offer plenty of other benefits too: they require practically no heat up time, cook food fast and evenly, can be used away from home (making them popular for camping trips and staycations), plus clean-up is easy too. Nutritionist Jenny Tschiesche has developed 101 tried-and-tested recipes to help you get the very best out of your air-fryer. Her appealing ideas take their inspiration from all styles of world cuisine, and there is something here to suit every dietary need and occasion, from snacks and sides to quick to easy complete meals and sweet treats.

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  Super Healthy Snacks and Treats...

  Jenna Zoe

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  When Jenna Zoe decided to clean up her eating, she started to devise recipes that would allow her to enjoy treats made with ingredients that her body could harness for well-being, vitality and sustenance. Super Healthy Snacks and Treats will inspire you to change the way you snack, and see and feel the benefits in no time. Jenna replaces refined sugar with natural sweeteners such as agave syrup and maple syrup; wheat flour with wheat-free alternatives; and dairy with nut milks and health-giving oils. And she packs the snacks with fruit, vegetables, nuts, seeds and other superfoods to furnish your body with long-term health-enhancing vitamins and minerals. The chapters are Breakfasts, Power Snacks, Party Snacks, Dips & Dippers, Sweet Bites, Cookies and Bakes. There are kale chips, dips like edamame and miso or light babaganoush, gluten-free crackers, almond butter cups, chocolate chip coconut cookies, no-bake crispie cakes, banana bread and cinnamon buns. Lots of ideas would suit children's lunchboxes.

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  The Founding Farmers Cookbook...

  Nevin Martell, Farmers Founding

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  Look at what you put on your table through the eyes of a farmer with this cookbook by one of America’s most popular and sustainable restaurants. 
   
  Nestled in the nation’s capital, Founding Farmers offers delicious food made from scratch with ingredients sourced primarily from family farms, ranches, and fisheries across the country. Now you can use that same scratch-made philosophy at home. With more than 100 different recipes, indulge in traditional American dishes and Founding Farmers favorites, such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and Seven-Cheese Mac & Cheese. Best of all, they’re easy to make using ingredients grown right here in the United States and can be found at your local farmers’ market or grocery store. 
   
    
   
  In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond. 
   
  Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen. 
   
  With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.

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  The Hoosier Mama Book of Pie -...

  Paula Haney

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  Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery. When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since. Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion. On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.Praise for the Hoosier Mama Book of Pie “Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club “Everything you could possibly want to know about proper pie making is covered . . .  No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013

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  Mind Chef - One pot specials:...

  Elaine McFerran

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  1 of 2 Beef and Stout Pie 
  Sara Dylan will be talking you through this mindchef presentation, written by Elaine McFerran, on how to prepare an irish beef and stout pie for four people. If you are only cooking for two why not cook for four and freeze some for a later meal? 
  Just so you know what to expect here’s the sequence; first I’ll be explaining what ingredients you will need for this dish, followed by the equipment you’ll need to gather together before you begin. Then we’ll run through the stages of preparation and cooking. 
  Once you’ve gathered your ingredients and equipment together, it should take you about three and a half hours to make this pie, but much of this time won’t involve any effort on your part, the filling just needs to cook nice and slowly. To give yourself enough time and to know when you’ll need to start, work back about three and a half hours from the time you want to serve the meal. 
  If you don’t feel too confident in your cooking skills don’t stress! Make yourself a cup of tea or coffee and listen through the whole process before you begin. Don’t forget you can pause and rewind me as many times as you need. Cooking should be fun so don’t worry too much. 
  Assuming you have downloaded this audio to your mobile phone you can take me with you as you walk around the kitchen and when you shop for groceries.

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