Other books that might interest you

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  AMISH CANNING AND PRESERVING...

  Josephine Fisher

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  From the outside looking in, the Amish appear to be simple people. They eschew any modern conveniences in favor of old-fashioned living. This lifestyle means no motorized vehicles, electronics, or most forms of technology developed after the 19th century. The rejection of advances in the rest of society sometimes includes ideals, viewpoints, practices, and programs developed as the rest of the world evolved. Since most Amish communities are located in the United States, they occasionally conflict with the state and federal governments.  
  When their traditions clash with the official laws and regulations in their jurisdiction, concessions are made on both sides. The United States Internal Revenue Service (IRS) agreed in 1961 that the Amish are exempt from paying taxes to the Federal Social Security program, and was codified by a law passed in 1965. Conversely, despite their insular nature, they are still subject to the United States criminal justice system. They will cooperate with local and federal law enforcement agencies when necessary, despite their preference for using religious bodies to handle legal conflicts.  
  Much of the motivation behind the Amish maintaining such insular communities stems from their difficult history at their inception.

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  South Wind Through the Kitchen -...

  Elizabeth David

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  A posthumous collection of recipes and articles—recommended by her friends and fans—from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement).   Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of “The Best of,” but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth’s many friends were invited to select their favorite articles and recipes. The names of the contributors—who number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willan—appear after the pieces they had chosen along with their notes.   The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David’s books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.   “The doyenne of food writers . . . a touching eulogy compiled by those who loved her . . . While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David’s memories of those places.” —The Dabbler

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  The Herbal Kitchen - Bring...

  Kami McBride

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  "Kami McBride provides everything you need to amaze your friends and family with a seasonal bounty of delicious herbal drinks, smoothies, cordials, pestos and more." -- Rosalee de la Forêt, author of Alchemy of HerbsHerbs are a gift from nature. They not only help to create aromatic and delicious food, they also support overall health and wellness on a daily basis. Using dried and fresh herbs in your cooking boosts your intake of vitamins and minerals, improves digestion, strengthens immunity, and increases energy. Using plants as medicine is an ancient and powerful tradition that connects you to the earth, helps treat common ailments, promote restful sleep, relaxation, and more.The Herbal Kitchen will help you recognize the extraordinary pharmacy that probably already exists in your own kitchen. With 50 easy-to-find herbs and spices, information and tips for preparing, storing, and using them, and over 250 simple, flavorful recipes, it will empower you to care for your health.Whether you are already familiar with herbs or are just starting out on the herbal path, Kami McBride offers recipes for everyone. Mix up refreshing drinks, infuse oil, vinegar and honey, learn how to make tinctures and cordials, salts, sprinkles, and more.

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  The Bistros Brasseries and Wine...

  Daniel Young

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  You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries.  Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them.  Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.

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  Pig - King of the Southern Table

  James Villas

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  A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James VillasThough beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles. A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal. Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town & Country magazine for 27 yearsWhether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.

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  The Baby Led Feeding Cookbook -...

  Aileen Cox Blundell

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  There is growing recognition that baby-led weaning is the healthiest way for children to develop a love of good food. Aileen Cox Blundell used this method to successfully wean her three children. Since she began to share her delicious recipes, which are free from salt and refined sugar, on her blog, they have become a popular phenomenon.
  Here, in her first cookbook, she shares over 150 recipes that the whole family will love, including Three-Ingredient Banana Pancakes, Sweet Potato Super Muffins, Tuna and Quinoa Baby Bites,, Avocado Pasta, Chicken Korma Pies and Buddha Bowls. Aileen also includes advice on how to get started when your baby is ready to be weaned, as well as her very own kitchen tips.
  Wave goodbye to wasting time on purées and preparing separate meals - with The Baby-Led Feeding Cookbook you can enjoy watching your baby effortlessly develop a happy relationship with food for life!
  www.babyledfeeding.com

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