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Jacob Biggle's 1912 work seeks to provide practical guidance for the successful cultivation of vegetables, fruits, and flowers, whether for pleasure or profit.
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.
The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.
First published in 1995. The main claim to interest of any cuisine is, of course, the stimulation it gives to the appetite and the satisfaction it provides to the palate. But food, properly considered, is not a simple matter of preparation and consumption, which are often complex undertakings in themselves; it also touches upon religious prescriptions and customs, aesthetic tastes, geographic and climatic conditions, social stratification and prosperity. The integration of food with social, religious, and cultural life was certainly very marked with the Ottoman Turks, and even though the state and civilization they created have crumbled, much of their gastronomical legacy survives in present-day Turkey. To place the delicacies of Turkish cuisine in historical perspective, and to enable the users of this book to supplement the delights of the palate with the pleasures of historical reminiscence, the author invites them to peruse this survey pf food in Turkish history, or-looked at somewhat differently-Turkish history in food.