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The New Wildcrafted Cuisine

The New Wildcrafted Cuisine Author Pascal Baudar
ISBN-10 9781603586061
Release 2016-03-24
Pages 432
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With detailed recipes for ferments, infusions, spices, and other preparations 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.



The Wildcrafting Brewer

The Wildcrafting Brewer Author Pascal Baudar
ISBN-10 9781603587181
Release 2018
Pages 304
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Primitive beers, country wines, herbal meads, natural sodas, and more The art of brewing doesn't stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks. Now fermentation fans and home brewers can rediscover these "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based "country wines," to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.



Sacred and Herbal Healing Beers

Sacred and Herbal Healing Beers Author Stephen Harrod Buhner
ISBN-10 9781938469091
Release 1998-09-01
Pages 534
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This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.



Ugly Little Greens

Ugly Little Greens Author Mia Wasilevich
ISBN-10 9781624143878
Release 2017-05-16
Pages 192
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The ingredients for unique and exciting recipes are waiting to be foraged from local forests. Adventurous cooks can try incredible meals with wild food ingredients such as berries, fennel, mustards, nettles, plantain, and watercress. With The Forager’s Gourmet Kitchen, readers can discover new flavors and forgotten foods that many chefs haven’t tried before. Mia Wasilevich – a professional chef and wild food educator – provides extensive foraging how-tos to ensure readers select the correct wild ingredients and provides creative recipes that range from easy to advanced. With recipes such as Acorn Burgers, White Fir Beignets, Pine Smoked Mussels with Pine Mignonette, Watercress Granita and Nettle and Dandelion Chimichurri, there are options for meat eaters as well as vegans and vegetarians. The Forager’s Gourmet Kitchen provides a new adventurous side to food that foodies, farmers, and nature lovers will not want to miss out on. With the help of Wasilevich, they can elevate their cooking and hone new skills. This book includes 80 recipes and 80 photos.



The Forager s Feast How to Identify Gather and Prepare Wild Edibles Countryman Know How

The Forager s Feast  How to Identify  Gather  and Prepare Wild Edibles  Countryman Know How Author Leda Meredith
ISBN-10 9781581575927
Release 2016-04-18
Pages 352
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A field guide/cookbook for foraging enthusiasts Delicious wild edible plants and mushrooms are abundant throughout North America, not only in the wilderness but in urban areas, too. Learn how to identify, harvest, and eat the tastiest plants in your backyard. Intended as much for the cooking enthusiast as for the survivalist, this book includes recipes that will transform even the most common edible backyard weeds into guest-worthy fare. Even experienced foragers will be impressed with plantain leaf chips that are crisper and tastier than kale chips. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness.



Acorns Cattails

Acorns   Cattails Author Rob Connoley
ISBN-10 9781510709621
Release 2016-09-20
Pages 224
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The culinary do-it-yourself era is in full swing! Many chefs and cooks are seeking a deeper connection with their food through foraging, farming, and hunting, leading many to cast aside the casserole for modern spins on familiar foods. In Acorns & Cattails, nationally acclaimed chef Rob Connoley offers more than one hundred recipes featuring ingredients that any home cook can forage, grow, or hunt. Each recipe shares modern flavor and texture pairings that will excite professional chef and home cook alike. The comforting mesquite chocolate chip cookie, the indulgent pork belly poppers, and the haute hackberry rabbit paté launch homespun do-it-yourself dishes into modern classics. In addition to learning to cook foraged and farmed foods, readers will explore the basics of wild plant harvesting (including identification and ethical best practices) while enjoying humorous anecdotes from Connoley’s years of remote gathering. Photographer Jay Hemphill also presents stunning images that capture the bounty of North America.



Against All Hops

Against All Hops Author George Heilshorn
ISBN-10 9781624144004
Release 2017-10-31
Pages 144
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This revolutionary brewing guide features unique botanical beers brewed without hops for a distinct, invigorating flavor. The technique is highlighted by George “Butch” Heilshorn, who brews this ancient ale regularly for his popular brewery in Portsmouth, NH, Earth Eagle Brewings. This throwback to traditional German brewing is technique-based and full of unexpected flavors that will blow a brewer’s mind and palate. Butch serves the beer to packed crowds of beer enthusiasts. This back-to-the-future brewing features gruits –beers brewed with little or no hops– that rely on foraged roots, herbs and spices to flavor beer. These unique ingredients give the beer earthy, herbal notes instead of hops, fruit and spruce. At the brewery, a forager collects from woods, swamps and seacoasts for ingredients that provide an expression of locale; a reflection of time and place. Home brewers and professionals, looking for different flavor choices, can expand their horizons and push their brewing to new places with this outside-the-box technique for great beer. This book features 12 main recipes plus a myriad of variations and suggestions, with 60 photographs.



Uses and Abuses of Plant Derived Smoke

Uses and Abuses of Plant Derived Smoke Author Marcello Pennacchio
ISBN-10 0199708479
Release 2010-07-23
Pages 264
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Plants provide the food, shelter, medicines, and biomass that underlie sustainable life. One of the earliest and often overlooked uses of plants is the production of smoke, dating to the time of early hominid species. Plant-derived smoke has had an enormous socio-economic impact throughout human history, being burned for medicinal and recreational purposes, magico-religious ceremonies, pest control, food preservation, and flavoring, perfumes, and incense. This illustrated global compendium documents and describes approximately 2,000 global uses for over 1,400 plant species. The Uses and Abuses of Plant-Derived Smoke is accessibly written and provides a wealth of information on human uses for smoke. Divided into nine main categories of use, the compendium lists plant-derived smoke's medicinal, historical, ceremonial, ritual and recreational uses. Plant use in the production of incense and to preserve and flavor foods and beverages is also included. Each entry includes full binomial names and family, an identification of the person who named the plant, as well as numerous references to other scholarly texts. Of particular interest will be plants such as Tobacco (Nicotiana tabaccum), Boswellia spp (frankincense), and Datura stramonium (smoked as a treatment for asthma all over the world), all of which are described in great detail.



The Wild Table

The Wild Table Author Connie Green
ISBN-10 9781101665091
Release 2010-10-14
Pages 368
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A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs. In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina. Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world. The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us. Watch a Video



Forage Harvest Feast

Forage  Harvest  Feast Author Marie Viljoen
ISBN-10 1603587500
Release 2018-08-14
Pages 464
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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, entrées, 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 souffléed 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.



Wild Food

Wild Food Author Roger Phillips
ISBN-10 9781447249979
Release 2014-04-24
Pages 240
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Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this definitive book, hundreds of these plants are clearly identified, with colour photography and a detailed description. Roger Phillips also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty. 'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' Hugh Fearnley-Whittingstall



The Wild Food Cookbook

The Wild Food Cookbook Author Roger Phillips
ISBN-10 9781581576788
Release 2014-07-28
Pages 192
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Photographer and author Roger Phillips has compiled a wide-ranging, delectable guide to finding and cooking wild foods. Unlike other books that focus on foraging, Phillips gives detailed recipes and preparation instructions that are critical to cooking and enjoying wild foods. Phillips provides an appetizing and attractive selection of recipes using the many plants, mushrooms, and seaweeds that are edible. Photos help bring these possibilities to life. Recipes range from syrups and teas to main courses. As we are beginning to rediscover the deep nutritional value of wild foods, the missing ingredient until now has been a reliable guide to deploying these healthy, natural ingredients in the kitchen. The Wild Food Cookbook will admirably fill that niche.



All Good Things Around Us

All Good Things Around Us Author Pamela Michael
ISBN-10 051000055X
Release 1980
Pages 240
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All Good Things Around Us has been writing in one form or another for most of life. You can find so many inspiration from All Good Things Around Us also informative, and entertaining. Click DOWNLOAD or Read Online button to get full All Good Things Around Us book for free.



Vietnamese

Vietnamese Author Ghillie Basan
ISBN-10 1903141257
Release 2004
Pages 160
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A fabulous collection of traditional and contemporary recipes offering a taste of authentic Vietnamese food. With easy to follow recipes and essential chef's tips and photographs of every finished dish.



Process Analysis and Simulation in Chemical Engineering

Process Analysis and Simulation in Chemical Engineering Author Iván Darío Gil Chaves
ISBN-10 9783319148120
Release 2015-11-27
Pages 523
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This book offers a comprehensive coverage of process simulation and flowsheeting, useful for undergraduate students of Chemical Engineering and Process Engineering as theoretical and practical support in Process Design, Process Simulation, Process Engineering, Plant Design, and Process Control courses. The main concepts related to process simulation and application tools are presented and discussed in the framework of typical problems found in engineering design. The topics presented in the chapters are organized in an inductive way, starting from the more simplistic simulations up to some complex problems.



Living Wild

Living Wild Author Alicia Funk
ISBN-10 0983309205
Release 2013
Pages 175
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Living Wild has been writing in one form or another for most of life. You can find so many inspiration from Living Wild also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Living Wild book for free.



The New Whole Foods Encyclopedia

The New Whole Foods Encyclopedia Author Rebecca Wood
ISBN-10 0143117432
Release 2010
Pages 449
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Provides information about the selection, characteristics, storage, use, and medicinal properties of natural fruits and vegetables.