Scraps Wilt Weeds

Author : Mads Refslund,Tama Matsuoka Wong
Publisher : Grand Central Life & Style
Page : 288 pages
File Size : 52,8 Mb
Release : 2017-03-14
Category : Cooking
ISBN : 9781455536177

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Scraps, Wilt & Weeds by Mads Refslund,Tama Matsuoka Wong Pdf

Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma. SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.

Author : Marie Viljoen
Publisher : Chelsea Green Publishing
Page : 482 pages
File Size : 45,8 Mb
Release : 2018
Category : Cooking
ISBN : 9781603587501

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Forage, Harvest, Feast by Marie Viljoen Pdf

One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Author : Sasha Duerr
Publisher : Chronicle Books
Page : 449 pages
File Size : 45,5 Mb
Release : 2020-04-21
Category : Crafts & Hobbies
ISBN : 9781616899295

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Natural Palettes by Sasha Duerr Pdf

“The plant-lover’s alternative to the Pantone color guide.”—Julia Sherman, creator of Salad for President Renowned natural dyer, artist, and educator Sasha Duerr envisions a new age of fresh, modern color palettes, drawing from our original source of inspiration and ingredients—the natural world around us. This innovative plant-based color guide includes twenty-five palettes with five hundred natural color swatches, providing a bounty of ideas for sustainable fashion, textiles, fine art, floral design, food, medicine, gardening, interior design, and other creative disciplines. Bring the healing power of forest bathing into your home with a palette of spruce cones, pine needles, and balsam branches. Move past Pantone and embrace the natural balance of a pollinator palette with Hopi sunflower, red poppy, echinacea, and scabiosa. Duerr complements her palettes with illuminating reflections on connections between color and landscape, the healing properties of medicinal plants, the ways food and floral waste can be regenerated to enhance lifestyle experiences, the ecological benefits of using natural colors, and more. You may never view color—or the plants that surround us—the same way again.

Author : Andrew F. Smith
Publisher : Reaktion Books
Page : 193 pages
File Size : 49,6 Mb
Release : 2020-08-06
Category : Cooking
ISBN : 9781789143454

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Why Waste Food? by Andrew F. Smith Pdf

About one-third of all food grown for human consumption is lost or discarded every year, despite financial, environmental, and ethical reasons not to waste food. We grow enough food to adequately feed everyone on the planet, yet hundreds of millions of people suffer from hunger, malnutrition, or food insecurity. Together, this food waste accounts for about eight percent of the world’s total greenhouse gas emissions. So, if wasting food is such a patently bad idea, why do we discard so much? In Why Waste Food?, Andrew F. Smith investigates one of today’s most pressing topics, examining the causes of avoidable food waste across the supply chain and highlighting the ways in which everyone can do something to tackle this global concern.

Author : Tama Matsuoka Wong
Publisher : Hardie Grant Publishing
Page : 245 pages
File Size : 53,6 Mb
Release : 2024-04-02
Category : Gardening
ISBN : 9781958417379

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Into the Weeds by Tama Matsuoka Wong Pdf

Into the Weeds empowers budding and experienced gardeners alike to embrace a gentler, less rigid and more sustainable approach to tending the land. Tama Matsuoka Wong, master forager and gardener, invites you break free from meticulously ordered beds and rethink the way you engage with and value the plants around you. Into the Weeds teaches you to encourage those plants, even if you didn’t plant them yourself, turn invasive vines into simple structures like borders and beds, and transform the bounty of your surroundings into teas, tinctures, and cocktails. Part practical and part philosophical, Into the Weeds includes a plant ID section for some of the most common edible, useful, plants in the world. A project on making wildflower leis shows how one made with the “scrap” flowers can be just as beautiful as one made from showy plants. As the author writes, “All land, be it a formal hardscaped botanical garden, public park, office courtyard, backyard, front yard, farmland, community plot, urban lot, a windowsill pot…can shelter a little wilderness, a piece of paradise.”

Author : Pamela Salzman
Publisher : Da Capo Lifelong Books
Page : 495 pages
File Size : 46,9 Mb
Release : 2017-06-13
Category : Cooking
ISBN : 9780738219257

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Kitchen Matters by Pamela Salzman Pdf

Pamela Salzman shares a simple but powerful mantra with the students who attend her famed cooking classes: Eat well, live well, be well. Now, in Kitchen Matters, she shares the recipes that have won the praise of Nicole Richie, Rashida Jones, Audrina Patridge, and other mega-fans. Customizable for vegetarian, vegan, and grain-free diets, the recipes rely on accessible veggie-forward ingredients that are anti-inflammatory and nutrient-dense. Both practical and elegant, Kitchen Matters offers a roadmap for new and busy home cooks to begin including more wholesome foods every day, for meals as nourishing as they are unforgettable. "Isn't [Pamela] amazing? I couldn't boil water and now I regularly make dinner for my family." -- Jenni Kayne, fashion designer

Author : Tama Matsuoka Wong
Publisher : Clarkson Potter
Page : 226 pages
File Size : 43,5 Mb
Release : 2012
Category : Cooking
ISBN : 9780307956613

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Foraged Flavor by Tama Matsuoka Wong Pdf

Helps prospective foragers identify 72 edible plants and then provides more than 80 recipes for utilizing them, including Cardamine Cress With Fennel and Orange Vinaigrette; Braised Beef With Onions and Dandelion; Violets, Strawberries, and Créme Fraiche; and more.

Author : Lindsay-Jean Hard
Publisher : Workman Publishing
Page : 217 pages
File Size : 45,6 Mb
Release : 2018-10-30
Category : Cooking
ISBN : 9780761193036

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Cooking with Scraps by Lindsay-Jean Hard Pdf

“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher

Author : Pascal Baudar
Publisher : Chelsea Green Publishing
Page : 434 pages
File Size : 53,6 Mb
Release : 2023-07-27
Category : Cooking
ISBN : 9781645022299

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The New Wildcrafted Cuisine by Pascal Baudar Pdf

Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

Author : Dee McCaffrey
Publisher : Da Capo Lifelong Books
Page : 336 pages
File Size : 41,8 Mb
Release : 2014-12-23
Category : Cooking
ISBN : 9780738217215

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The Science of Skinny Cookbook by Dee McCaffrey Pdf

In The Science of Skinny, organic chemist and nutritionist Dee McCaffrey shared the revolutionary eating plan she developed by applying what she'd learned in the lab to what she put on her plate. In the process, she lost more than 100 pounds -- and has kept them off for twenty years. Her secret? Eating natural whole foods and avoiding artificial sweeteners and chemical additives. Now The Science of Skinny Cookbook offers 100 family-friendly recipes for a delicious, realistic way of eating -- not dieting -- for life.

Author : Jade Tsui-yu Lee
Publisher : Springer Nature
Page : 141 pages
File Size : 44,9 Mb
Release : 2020-10-01
Category : Literary Criticism
ISBN : 9789811563638

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Trauma, Precarity and War Memories in Asian American Writings by Jade Tsui-yu Lee Pdf

Departing from Jacques Derrida’s appropriations of cinders as a trope of war atrocity aftermath, this book examines writings that deal with war trauma memories in Asian-American communities. Seeing war experiences and their associative diasporas and affects as the core and axis, it considers the multifarious poetics and politics of minority trauma writings, and posits a possible interpretive framework for contemporary Asian-American writings, including those written by Julie Otsuka, Joseph Craig Danner, Monique Truong, Nguyen Viet Thanh, Janice Lowe Shinebourne, and Andre Lamontagne. As these writings contain works regarding Japanese-American, Indo-Chinese Guyanese, Chinese Quebeçois, Vietnamese exiles/refugees, and Vietnam-American experiences, this book presents a broad cross-cultural view on migration and minority issues triggered by wars and precarious conditions, as the diversified experiences examined here epitomize an intricate historical intimacy across four continents: Asia, the Americas, Africa and Europe.

Author : Mississippi Agricultural Experiment Station
Publisher : Unknown
Page : 418 pages
File Size : 50,9 Mb
Release : 1941
Category : Agriculture
ISBN : OSU:32435051483634

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Circular by Mississippi Agricultural Experiment Station Pdf

Author : Sarah Owens
Publisher : Shambhala Publications
Page : 289 pages
File Size : 45,5 Mb
Release : 2015-11-03
Category : Cooking
ISBN : 9781611802382

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Sourdough by Sarah Owens Pdf

101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking. A James Beard Award Winner for Baking & Desserts

Author : Anonim
Publisher : Unknown
Page : 578 pages
File Size : 49,6 Mb
Release : 1927
Category : Agriculture
ISBN : UCAL:$B647328

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Circular by Anonim Pdf

Author : Todd Porter,Diane Cu
Publisher : ABRAMS
Page : 442 pages
File Size : 45,5 Mb
Release : 2013-10-15
Category : Cooking
ISBN : 9781613125540

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Bountiful by Todd Porter,Diane Cu Pdf

A “beautiful collection of produce-forward recipes” (Heidi Swanson, author of Super Natural Every Day) that “will make you want to get into the kitchen immediately” (The Daily Meal, UK). Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog White on Rice Couple. Inspired by their love of cooking, growing vegetables and over thirty-eight fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful, offers one hundred seasonal, flavorful, and approachable recipes, ninety of which have not been posted to the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Mustard Salad with Shrimp, Blood Orange Bars with a Brown Butter Crust, and Gin Cocktail with Pomegranate and Grapefruit are just a few examples of recipes that are inspired from their garden bounty. Peppered with personal stories from Todd’s childhood on a cattle ranch in Oregon and Diane’s journey from Vietnam to the United States, this cookbook shares the couples’ beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit, and sharing a home cooked meal with those you love. “For so many of us, our kitchens are inextricably linked to our gardens and nobody has captured this union better than Todd Porter and Diane Cu in their perfectly named new book Bountiful.” —Russ Parsons, food editor for the Los Angeles Times