Download or read book The Kitchen Ecosystem written by Eugenia Bone and published by Clarkson Potter. This book was released on 2014-09-30 with total page 1468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish. Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually saves time when it comes to putting together dinner. Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
Download or read book The Kitchen Ecosystem written by Eugenia Bone and published by Clarkson Potter. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem"--Amazon.com.
Download or read book The Kitchen Pantry Scientist Ecology for Kids written by Liz Lee Heinecke and published by Kitchen Pantry Scientist. This book was released on 2023-03-07 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Kitchen Pantry Scientist: Ecology for Kids features biographies of 25 leading ecologists, past and present, accompanied by accessible and engaging experiments and activities to bring the history and principles of ecology alive.
Download or read book Well Preserved written by Eugenia Bone and published by Clarkson Potter. This book was released on 2010-10-27 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Download or read book The Minimalist Kitchen written by Coleman, Melissa and published by Time Inc. Books. This book was released on 2018-04-10 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: The practical art of making more with less--in the kitchen! Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. The Minimalist Kitchen includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. While The Minimalist Kitchen helps tackle one of the home's biggest problem areas Ñthe kitchenÑthis book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesnÕt take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.
Download or read book Recipes from an Ecological Kitchen written by Lorna J. Sass and published by . This book was released on 1992 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Hot Bread Kitchen Cookbook written by Jessamyn Waldman Rodriguez and published by Clarkson Potter. This book was released on 2015-10-13 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands. Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
Download or read book Community Table written by The Ecology Center and published by powerHouse Books. This book was released on 2018-11-20 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Knowing we're at a turning point in food, politically, environmentally, and culturally, this project started by looking for solutions. What can we do now to shape our future? We then decided to take action, drawing together the most passionate farmers, chefs, and volunteers we could to literally bring people to the table to have a real conversation about where their food came from and what's happening in the world of it. More than a cookbook, this is a manual for an abundant and thriving ecological food future.Community Table: Recipes for an Ecological Food Futurereflects The Ecology Center's commitment to building a culinary community that engages consumers, farmers, chefs, and purveyors equally, and celebrates the beauty of connecting around the table.Community Tablecelebrates the farmers and chefs who model how to prepare and enjoy delicious food while also respecting our shared ecosystem. Throughout 2016, The Ecology Center invited Community Table Accord chefs and farmers to develop a series of curated dining experiences. Centered around the organization's10 Principles of a Regenerative Food System, these committed chefs and farmers shared the story of food from farm to plate. Each dinner provided a space for community education as well as inspired dialogue around the challenges and solutions inherent in our food system. This extraordinary series was documented to create a one-of-a-kind cookbook. This book celebrates a year's worth of incredible dinners through a deep exploration of our food landscape. Chefs, farmers, and purveyors share their role in the food system to build awareness and demonstrate opportunities for all to make a change. This is The Ecology Center's first of what they hope will bemany manuals to be written, so that together we can continue to improve our food system and celebrate those who lead the way. From seasonally-inspired recipes to sourcing suggestions to addressing the importance of polyculture farming,Community Tablemerges diverse recipes and resources with actionable tips and solutions. In doing so, the table issetfor an abundant and nourishing future that celebrates delicious food and the inherent interconnectedness of our ecosystems.
Download or read book Earth Eats written by Annie Corrigan and published by Indiana University Press. This book was released on 2017-03-20 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: “An eye-popping, mouth-watering celebration of local food and the people who produce it . . . I gobbled it down like a bowl of Curried Kale Chips.”—Christine Barbour, author of Indiana Cooks! Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers market, and stocking your kitchen effectively. The book showcases what locally produced food will be available in each season and is amply stuffed with more than 200 delicious, original, and tested recipes, reflecting the dishes that can be made with these local foods. In addition to tips and recipes, Corrigan and Orr profile individuals who are on the front lines of the changing food ecosystem, detailing the challenges they and the local food movement face. With more than 140 color photos, Earth Eats showcases local food at its finest and features everything the local grower and food enthusiast needs to know all year round, including how to cook up a healthy compost heap, nurture a failing bee colony, create an all-natural deer repellant, and ferment delicious vegetables. “Lively interviews and vibrant photographs flesh out this tribute to a great radio show and our vibrant local food culture.”—Limestone Post Magazine “Together, Annie Corrigan and Daniel Orr form an awesome powerhouse of sustainable living knowledge and local food resources and recipes.”—Little Indiana “A good first go-green reference.”—Booklist
Download or read book Japanese Home Cooking written by Sonoko Sakai and published by Shambhala Publications. This book was released on 2019-11-19 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Download or read book Cooking with Scraps written by Lindsay-Jean Hard and published by Workman Publishing Company. This book was released on 2018-10-30 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: All Taste, No Waste In 85 inspired recipes, Lindsay-Jean Hard shows just how delicious and surprising the all-too-often discarded parts can be. 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 not so fast with those broccoli stems! Use them olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.
Download or read book Coyote at the Kitchen Door written by Stephen DeStefano and published by Harvard University Press. This book was released on 2010-01-15 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: A moose frustrates commuters by wandering onto the highway; an alligator suns himself in a strip mall parking lot. DeStefano draws on decades of experience as a biologist and conservationist to examine the interplay between urban sprawl and wayward wildlife. He asks us to rethink the meaning of progress and create a new suburban wildlife ethic.
Download or read book Social Ecological Diversity and Traditional Food Systems written by Ranjay Kumar Singh and published by CRC Press. This book was released on 2021-11-30 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations. The book targets different audiences including researchers working on human-environment interactions and climate adaptation practices, biodiversity conservators, non-government organizations and policy makers involved in revitalizing traditional foods and community-based conservation and adaptation in diverse ecosystems. This volume is also a source book for educators advocating for and collaborating with indigenous and local peoples to promote location-specific adaptations to overcome the impacts of multiple biotic and abiotic stresses. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Download or read book Society and the Environment written by Michael S Carolan and published by Taylor & Francis. This book was released on 2024-04-18 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of Society and the Environment centers its discussion on realistic solutions to the problems that persist and examines current controversies within a socio‐organizational context, shifting focus away from simply explaining what is wrong with the world around us. Introducing this “pragmatic environmentalism,” Carolan discusses the complex pressures and variables that exist where ecology and society collide, with population growth, the increase in demands for food and energy, and transportation and its outsized influence on urban and community patterns. With further attention given to the social phenomena and structural dynamics driving today’s environmental problems, the book concludes with an important reflection on truly sustainable solutions and what constitutes meaningful social change. Each chapter in this interdisciplinary text follows a three‐part structure beginning with an overview of what is wrong and why. This leads into a discussion on each issue’s wide‐ranging implications and, finally, a balanced consideration of realistic solutions. Featuring updated and expanded examples, discussion points, and coverage of recent developments, including the US withdrawing from the Paris Agreement, “booming” national economies and wealth distribution, growing global interest in environmental justice—with particular focus on the links between injustice and race and inequality—climate change, and renewable energy, this new edition remains an essential companion for courses on environmental sociology and sustainability.
Download or read book The Heritage Cookbook written by Russ Crandall and published by Victory Belt Publishing. This book was released on 2019-07-18 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 100 million Americans go on some sort of diet each year, searching for that single elusive meal plan that will result in optimal health. But it’s clear that a one-size-fits-all diet simply doesn’t work--we are just too different from one another to follow the exact same diet and see identical results. How is it that some people thrive on a vegetable-centric diet, or can drink milk without gassiness or bloating? An important factor in what makes us unique is the genetic variability we’ve inherited from our ancestors, and what our great-great-grandparents ate could have a bigger impact on our health than we once thought. The Heritage Cookbook will help make sense of how our ancestors’ genes affect our health today. As New York Times bestselling author Russ Crandall searched through his own genetic heritage to connect the dots between his family history and unique dietary needs, he stumbled upon the burgeoning field of nutritional genomics and the scientific links between genetics, nutrition, and health. Teaming up with nutritional researcher Kamal Patel, the two friends spent years methodically investigating the relationship between food and the human genome. Navigating the complex tapestry of modern ethnic groups, they break down the most common ancestries found in the United States, identifying both vital and problematic foods that interact with the ancient and recent genetic adaptations nestled in your DNA. To ensure that you can fully utilize this research, they walk you through the process of tracing your family tree and taking your first genetic test, in order to determine your unique heritage and paint a broad picture of who you are at a genetic level. As with his celebrated debut, The Ancestral Table, Crandall painstakingly combed through traditional and historical cuisines from every corner of the world to develop a magnificent, timeless cookbook fitting for any kitchen. Featuring over 400 beautifully (and deliciously) crafted recipes organized by region, The Heritage Cookbook presents itself in a way that lets you build a healthy and delicious diet regardless of your unique background. Moreover, these timeless dishes that span the globe--like Traditional English Roast, German Sauerbraten, Pakistani Sindhi Biryani, or Filipino Pochero--reunite us with our recent ancestors, and will fill your home with the aromas of kitchens long past. Comprehensively researched and masterfully sculpted, The Heritage Cookbook is a rare triumph that asks big questions and delivers big answers, all while thoughtfully connecting each of us with our forebears (and one another). Equal parts elegant cookbook, deeply personal memoir, and nutritional game-changer, The Heritage Cookbook is the next big step in how we approach food and health.
Download or read book Yogi in the Kitchen written by Elaine Gavalas and published by Penguin. This book was released on 2005-01-13 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savory recipes to nourish the body and soul. Yoga isn't just about exercise. For many, it opens the door to healthier living. Now, from yoga instructor and nutritionist Elaine Gavalas comes a complete guide to cooking and eating for yoga lovers. Yogi in the Kitchen features a full range of recipes that complement one's yoga practice. This down-to-earth cookbook offers advice on how to tailor your diet according to your dosha (mind-body type); how to stock your pantry with nutritious foods; and how to prepare them in mindful yet delicious ways. There's even a chapter on yoga poses that you can do while you're cooking! The centerpiece of the book is the more than one hundred mouthwatering recipes that nourish the mind, body, and soul. With such tantalizing offerings as Buddha Rolls, Gazpacho Rainbow Soup, Sunflower Salad, and Pasta with Roasted Vegetables and Goat Cheese, Gavalas shows that mindful eating can make your yoga practice-and your mealtimes-more satisfying than ever.
Download or read book Food Processing By Products and their Utilization written by Anil Kumar Anal and published by John Wiley & Sons. This book was released on 2017-10-09 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
