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  New England Farmgirl - Recipes &...

  Jessica Robinson

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  From a farmgirl to your table—Easy-to-make, delicious, local, New England recipes, plus tips on getting the best produce and products for your kitchen. New England Farmgirl invites readers to learn about growing a garden, buying local, and choosing organic foods. The ultimate delight: it is filled with family heritage recipes—from grandfather’s fudge to great-grandmother’s molasses cookies, along with recipes created by the author to use the great products harvested in New England. Maple Peach Barbecue Sauce, Strawberry-Raspberry Popsicles, Pecan Pie, Farmhouse Pumpkin Pound Cake and so many more delightful recipes bring New England farm products to your table.New England is known for culinary delights, such as blueberries, cranberries and maple syrup. Reading this will be like driving through rural Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. Step back in time and remember the joys of childhood with wonderful farm stands, orchards, and wineries throughout New England.“The recipes in New England Farmgirl are original and creative. Most importantly, they are easy to make. Plus, the tantalizing photographs will completely make your mouth water.”—The Washington Book Review “Robinson’s culinary ode to New England has something delicious for everyone.”—Eleanor Duke, Edible Rhody

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  Cooking Slow - Recipes for...

  Andrew Schloss

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  The New York Times bestselling author of Mastering the Grill presents more than 80 delectable recipes that celebrate the art of slow cooking. 
   
  This tantalizing book explores time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than eighty recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight.  
   
  A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with thirty-six enticing photographs by award-winning photographer Alan Benson, Cooking Slow is a must-have for dedicated home cooks.

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  Brown Noise For Baby - Steady...

  Brown Noise For Baby

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  Many people benefit from the steady, soothing sounds of brown noise and so do babies. A constant frequency can help maintain sleep in the toughest environments. Babies are sensitive to our bustling worlds, and the many invasive sounds with multiple amplitudes can cause your child to wake.Brown noise will help mimic the sound that your baby heard in the womb.The authors have created each track to ensure your child has a full sound support during a nap or sleep.The twelve sounds have a gentle fade in and out to help to customize the volume 10 seconds after you start the sound.This audio book features twelve frequencies of brown noise:*** Dreamy Brown Noise*** Human Bloodstream - Pulsating Brown Noise*** Soft Ventilation*** Smoothed Brown Noise*** Deep Dive - Underwater Brown Noise*** Cosmic Brown Noise*** Awesome Fan Sound*** Ultra Soft Brown Noise With Piano Whispers*** Niagara Falls - Natural Brown Noise*** Deepest Brown Noise with Long Warm Bass Tones*** NightFlight - Airplane Brown Noise*** ... and much more!What you will NOT hear:This audio book will not surprise you like others; you will not hear any overlying sounds of music or voices embedded in this book.Download our fifteen-hour (!) audiobook, and choose the sound that best fits your needs.Enjoy!

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  Super Nutrition for Babies - The...

  Katherine Erlich, Kelly Genzlinger

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  For parents in favor of cookbooks that “sound like brass-tacks science” these whole food recipes “fit the bill” (TheNew York Times). 
   
  There is a better way to feed your baby. Super Nutrition for Babies gives parents the latest science-verified nutritional recommendations for feeding their child. Based on a program used at one of the largest holistic practices in the country, this book provides information on all aspects of nutrition and feeding, including introducing meat in a child’s diet, healthier alternatives to dairy and soy, starting solid foods, establishing a regular eating schedule, dealing with picky eating, and the best foods for every age and stage so your baby gets the best nutrition to minimize illness and optimize sleep, digestion, and brain development. 
   
  “A wonderful guide for getting babies off to the right start, and helping them enjoy the gift of health for life.” —Sally Fallon Morell, President, Weston A. Price Foundation 
   
  “A clear, practical, and nontrendy guide for parents on how to best feed babies and toddlers, backed by common sense, ancestral wisdom, and sound science.” —Kaayla T. Daniel, Ph.D., C.C.N., Vice President, Weston A. Price Foundation, and author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food 
   
  “Super Nutrition for Babies is something that every expectant and new mother and father should read. This book is a rare treasure!” —Natasha Campbell-McBride, M.D., author of Gut and Psychology Syndrome 
   
  “A grand reference book that can be used for many years of a child’s life.” —Nancy Appleton, Ph.D., best-selling author of Healthy Bones and Lick the Sugar Habit

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  Gluten-Free Baking Classics for...

  Annalise G. Roberts

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  “From sandwich slices to artisan multi-grain loaves, Roberts gives you guidelines and recipes for creating wheatless wonders with your bread machine.” —Gluten Free & More   Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts’ outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.  Praise for Annalise G. Roberts and Gluten-Free Baking Classics   “[Roberts’s] kitchen tested recipes make her baked goods lighter and fluffier than the rest.” —Calgary Herald   “This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow, and the hints are a welcome extra bonus.” —Elaine Monarch, executive director, Celiac Disease Foundation   “We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren’t made with traditional wheat flour . . . [the] rich but light . . . cake loses nothing from the absence of white flour.” —Gourmet

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  Flavors from Home - Refugees in...

  Aimee Zaring

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  Recipes from Hungary, Vietnam, Bosnia, Bhutan, and more that “document the international language of all people―food and cooking” (Maggie Green, author of The Kentucky Fresh Cookbook).   Each year, the United States legally resettles refugees who have fled their homelands, driven out by violence or persecution. As they and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return “home”—finding comfort in an unfamiliar land, retaining their customs, reconnecting with their past, and preserving a sense of identity.   In Flavors from Home, Aimee Zaring shares fascinating, moving stories of courage, perseverance, and self-reinvention from Kentucky’s resettled refugees. Each chapter features a different person or family and includes carefully selected recipes from places like Cuba, Iraq, Iran, and Somalia. These traditional dishes have nourished both body and soul for people like Huong “CoCo” Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution.   Whether shared at farmers’ markets, restaurants, community festivals, or simply among friends and neighbors, these dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food.   “Scrumptious . . . In addition to accessible culinary instruction on an array of global recipes, readers receive the vivid life histories of the cooks themselves. What comes through most poignantly is the resilience and hope of these cooks―people who change the place they’ve come to as much as they are changed by it.” ―Neela Vaswani, author of You Have Given Me a Country

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