LITMIR.BIZ

The book highlights her strong sense of place – Fisher’s Celtic eye for detail – with a comparison of Aix-en-Provence, a university town, the site of an international music festival and the former capital of Provence, and Marseille, the port town. Fisher’s description of the sights and smells belonging to an Aix bakery shop window is her Platonic ideal of a bakery shop to be found anywhere in France, for example, with its “delicately layered” scents of “fresh eggs, fresh sweet butter, grated butter, vanilla beans, old kirsch and newly ground almonds.” Then, there is her portrayal of the sounds of Aix’s fountains mixed with the music of Mozart during the town’s festival, leaving her bedazzled. She would return again and again to stroll the narrow streets of Aix with two young daughters who “seemed to grow like water-flowers under the greening buds of the plane trees.” It is the quality of Fisher’s writing that inspired photographer Aileen Ah-Tye to look for her Provence. In a letter to Fisher, Aileen would report back from Marseille: “The eels and the prickly rascasse were exotique to my San Francisco eyes, the smells as pungent as you can get, and . . . miracle of all miracles . . . the men and women on the docks were exactly as you described them.” Thus, began a collaboration that illustrates Fisher’s passion for life and all its sensual pleasures that nourish the soul.

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Featuring hundreds of cocktail bars in dozens of cities across the United States and around the world, Destination: Cocktails is the traveler’s guide to the craft cocktail movement. From New York to Los Angeles and London to Tokyo, this book is the ultimate reference to a network of fantastic bars providing their customers with only the best in gourmet beverages. Destination: Cocktails explores a variety of venues, and features urban lounges, dive bars, and five-star hotels alike. Some locations are brand new, and some have been serving drinks since the 19th century. What do they have in common? They all make quality cocktails, crafted with care, using only the best ingredients. For a bar to be included in this distinguished guide, all that mattered was what was in the glass. With drink reviews, insightful interviews with the proprietors and mixologists, fascinating historical trivia, and a bonus recipe section, Destination: Cocktails is an unrivaled reference book for the craft cocktail enthusiast. Your ultimate cocktail crawl begins here and now—don’t forget to send us a postcard!

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The must-have spiralizer cookbook for making ridiculously easy and delicious meals―perfect for any spiralizer. Whether you are trying to lose weight or just looking to add color to your plate, give a fresh twist to your veggies with everyone's favorite kitchen tool, the spiralizer. Kenzie Swanhart, food blogger behind Cave Girl in the City , shares a hundred of her favorite recipes in this spiralizer cookbook. Catering to any brand of spiralizer, this spiralizer cookbook proves that you can indulge in your favorite foods by swapping carbs for a variety of veggies. With recipes for all palates and preferences―Paleo, vegetarian, vegan, gluten-free, this spiralizer cookbook takes a creative spin on any plate. This spiralizer cookbook contains: Over 100 Recipes to satisfy cravings with guilt-free dishes and desserts Nutritional Information complete with dietary icons plus ingredient information for every recipe Spiralizer 101 with overviews of popular spiralizer brands and tailored recipes to suit the right one for youRecipes in this spiralizer cookbook include: Asian Broccoli Slaw, Butternut Squash Enchiladas, Chicken Zoodle Soup, Raw Rainbow Noodle Salad, Shrimp and Cucumber Noodle Bowl, Sweet Potato «Rice» Balls, Simple Steak Fajitas, Teriyaki Chicken and Broccoli Noodles, Vegetable Lo Mein, Zucchini Ribbon Crisp, Simple Pear and Almond Tart, and much more! "Wonderful companion for spiralizer users! Full of great suggestions and recipes for turning just ok meals into something delightfully special!" —Joan A. Finn, Amazon Verified Purchase

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Save time, save money, and keep it simple. Discover how to make healthy, from-scratch meals that make the most of your food processor. Sure, you know how your food processor works. You’re just looking for the inspiration—and time—to use it. Food blogger and busy mom Nicki Sizemore shares her time-saving, money-saving tips to prep meals and treats, from melt-in-your-mouth muffins to kid-friendly favorites—all with your food processor. With The Food Processor Family Cookbook , you’ll find tons of tasty, under-an-hour food processor recipes that maximize deliciousness—and minimize your time in the kitchen. Let your food processor do the work for you, from chopping to shredding, so you can get to the important part: sharing wholesome, homemade meals with your family. Learn insider tips for using your food processor, with: 120 family-friendly food processor recipes (including gluten-free and vegan options) like Shrimp Tacos With Pumpkin Seed And Spinach Pesto Helpful dietary labels to guide you toward diet-specific recipes Time-saving tips and techniques to get the most out of your machine, cut your dinner prep time, and keep your food processor clean Process Pro features for at-a-glance highlights of the different blades or discs Whether you’re making party-friendly sides, prepping wholesome family meals, or pureéing homemade baby food, The Food Processor Family Cookbook is your essential food processor cookbook for tackling recipes like a processor pro.

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All across the country, food processors, grocers, restaurants, and regular folks throw away perfectly edible food. In fact, every month nearly twenty pounds of food per person is thrown out in the United States, and we consumers are the worst offenders. However, the good news is that it’s easy to reduce waste—while saving money and eating healthier too! <br><br> <i>Scraps, Peels, and Stems</i> is a comprehensive and accessible guide to how you can reduce food waste in your daily life. Food journalist Jill Lightner shows how to manage your kitchen for less waste through practical strategies, tips, and advice on food purchasing, prep, composting, and storage. From beef bones, Parmesan rinds, and broccoli stems to bruised apples and party leftovers, Jill explains what to do with unused food, and how to avoid the extras in the first place. With attitude, a sense of humor, and the acceptance that none of us are perfect, Jill helps all of us understand some of the larger social, economic, environmental, and agricultural issues around food and its exorbitant waste. Topics and features include:<br> <ul> <li>70+ recipes for breakfast, lunch, dinner, snacks, and drinks as well as items for your pantry</li> <li>Money-saving tips throughout</li> <li>Three levels of action for every topic, to help you figure out what’s doable</li> <li>Composting and recycling tips </li> <li>Portioning to avoid leftovers on the plate</li> <li>Meal planning vs. freestyle cooking</li> <li>Grocery shopping and dining-out tactics</li> <li>Storage strategies for small, urban kitchens—and how to read expiration dates</li> <li>Insight into “nose to tail” and “root to stem” cooking trends</li> <liFood waste advocacy: donate, speak up, ask questions, and more</li></ul> Through clear advice, quick tips, useful techniques, and easy recipes, <i>Scraps, Peels, and Stems</i> shows how, by looking at the food waste we encounter in our daily lives, we can save money and make a difference.

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DOWNLOAD THREE FREE SAMPLE RECIPES FROM DIRTY GOURMET More than 120 deliciously modern recipes for day trips, car camping, and backcountry adventures Offers a fun and easy approach to planning and prepping camp food The Dirty Gourmet authors were recently featured in Sunset magazine and other national media “Dirty Gourmet” is really a lifestyle, one that celebrates delicious food, warm company, and outdoor fun. It emerged as a website and blog when friends Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan joined forces to share their love of wilderness, outdoor education experiences, and knowledge of backcountry cooking through classes, workshops, catering events, and easy yet exciting recipes. Now, their new book, Dirty Gourmet: Food for Your Outdoor Adventures , extends their mission to get more people to eat well outdoors and have fun doing it! It emphasizes healthy eating with fresh ingredients, efficient techniques, and global flavors. Breakfast, trail meals, sweet and savory snacks, dinners, appetizers, side dishes, desserts, even refreshing camp drinks—it’s all here! Camp cooks can choose recipes based on the type of activity they are pursuing—from picnics, day hikes, and car camping to backcountry adventures by foot, bike, or paddle—as well as find recipes perfect for large groups. Recipes are organized by activity: Car campers can relax around the fire with Ember Roasted Baba Ghanoush and Mason Jar Sangria before diving into One Pot Pasta Puttanesca and Grilled Green Bean Salad, with Maple Syrup Dumplings for dessert. Day hikers will want to take a break on the trail with Spicy Tofu Jerky and Curried Chickpea Salad or maybe a Pressed Sandwich with Sundried Tomato Pesto. Backpackers can start their day with Fried Grits Scramble with Greens, Leeks, and Bacon and recharge in the evening with Soba Noodles with Sweet Chili Chicken and a Hibiscus Chia Cooler. To simplify packing and planning, each section offers a base kit checklist of needed supplies along with tips on getting organized, preparing ingredients, and cooking with different methods. Complemented by full-color photos, each recipe features insights from the authors, any additional tools needed, quick-reference icons, step-by-step instructions for what to prepare at home and in camp, plus creative variations.

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CLICK HERE to download the first two chapters from The Front Yard Forager * It doesn't get any more local than your own front yard!* Delicious and nutritious original recipes featuring horsetail, wild fennel, chickweed, and more* Many weeds pack a greater nutritional punch than store-bought vegetables The Front Yard Forager brings DIY harvesting right to your door, making foraging easy, accessible, and fun for everyone even in the middle of the city or suburbia. From the yard to the parking strip, in city parks or along municipal thoroughfares, food is abundant and free for the taking! The Front Yard Forager invites all of us to take control of our food by entering into the fun and delicious world of foraging. A concise field guide and recipe book, it showcases the 30 most readily found edible urban weeds. From dandelion to day lily, nipplewort to nettle, and pineapple weed to purslane there&rsquo;s a salad bowl full of fresh edibles just waiting to be collected and put to good use. Each plant profile features an easy-to-use field identification guide, including photographs, as well as where to find the plant and what to do with it in the kitchen. Recipes range from simple and classic to practically gourmet, while introductory chapters and sidebars cover the hows and whys of foraging: ethics, nutritional information, harvesting, precautions, and more. Written by Seattle's Melany Vorass , a longtime instructor of urban foraging, The Front Yard Forager brings DIY harvesting right to your door, making foraging easy, accessible, and fun for everyone&mdash;even in the middle of the city&mdash;or suburbia. Winner of the Nautilus Awards 2014 «Better Books for a Better World» Silver Award!

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CLICK HERE to download a sampler from Uncle Dave's Cow (Provide us with a little information and we'll send your download directly to your inbox) * Demystifies and explains the process for acquiring local harvest, non-commercial sources of meat * Written for urban dwellers who want to eat fresh, sustainable, and healthy meat – like they do back on the farm * Features 45 original recipes for beef, pork, goat, and lamb As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn&rsquo;t good for the animals, our bodies, or the planet. Yet the organic, sustainably-raised pork, beef, and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget? Uncle Dave&rsquo;s Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog – or cow, or goat, or lamb, for that matter – as she takes the reader along on her own educational journey, from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, readers also will connect to the source of their food, while her 45 original recipes show them how to cook mouthwatering meals from the abundance of whole animals. Written with urban charm and a knife-sharp sense of humor, Uncle Dave&rsquo;s Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone. PRAISE FOR UNCLE DAVE'S COW: «In an age when children think chicken comes from grocery stores and pink slime has become part of our vernacular, Leslie Miller offers an alternative to the disconnect created by the industrial food system. With Uncle Dave's Cow, Miller invites us to get up close and personal with our meat and participate in the process as she's done so remarkably well-with an open mind, a sense of humor, and compassion for the stewards of our land.» – Kim O'Donnel, author of The Meat Lover's Meatless Celebrations «At last, a funny and practical book that offers doable and delicious ways for ordinary people to eat good, honest meat. Whether you live in a tiny walk-up or closer to the farm, Leslie Miller lays out every detail you need to buy half a hog or a whole lamb to feed your family for months. And you don't have to be a chef to enjoy the charming recipes. Anyone want to go in on a cow?» – Chef and restaurateur Ethan Stowell «For those of you who can't (or, more sanely, don't want to) raise a pig in your backyard but want fresh, local pork, this book is for you. Believe me, Leslie Miller's approach is much less smelly but just as delicious. Uncle Dave's Cow is full of practical advice-and tasty recipes-that make eating meat with wisdom about the whole animal possible again.» – Novella Carpenter, author of Farm City

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CLICK HERE to download a sample&nbsp;recipe from Pacific Feast &nbsp; * Features more than 60 recipes from some of the Pacific Coast's best chefs, including David Tanis, Maria Hines, Dustin Clark, Kirsten Dixon, and Tom Douglas* Accessible and inspiring, Pacific Feast will appeal to home cooks and nature lovers alike* Conveys a strong conservation and sustainability message throughout the recipes and storiesOnce thought to be the stuff of back-to-the-landers, foraging has become a gourmet pastime, and there are a growing number of wild-food classes in which experts teach hungry folks how to spot the «food at our feet.» Especially fortunate are those of us who live along the Pacific Coast – from Southern California to Puget Sound to Anchorage – where the climate provides many a delicacy in our wild (and not so wild) spaces. Pacific Feast shares expert advice on how to identify the good eats, harvest responsibly, and create delicious meals with your finds. Author Jennifer Hahn provides detailed field notes on more than 40 species, including where to find them, which parts are edible, and their best culinary uses. In addition to the delectable recipes from well-known coastal chefs, readers will also appreciate Hahn's intimate stories of reveling in nature's bounty and Mac Smith's lush identification photographs.With more than 25 years of wilderness travel under her boots and kayak hull–including thru-hiking the Pacific Crest Trail from northern California to Canada and kayaking solo from Ketchikan, Alaska to Washington–writer Jennifer Hahn relies on wild harvesting to keep her pack and kayak light. Jennifer's favorite foraged lunch is sea urchin, nori seaweed, and «goose tongue» leaves. She lives in Bellingham, Washington with her potter husband, Chris Moench. To learn more, visit the authors website at www.pacificfeast.com

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CLICK HERE to download the chapter on «Growing Strategies to Maximize Garden Space» from The Urban Farm Handbook * More than 150 sustainable resources for the Pacific Northwest* More than 90 basic home-production recipes* 75 black-and-white and 35 full color photographs* Up-to-date information on Seattle-area urban farming permits and policy Is that . . . a goat in your garage?! It might be if you've been reading The Urban Farm Handbook: City-Slicker Resources for Growing, Raising, Sourcing, Trading, and Preparing What You Eat . In this comprehensive guide for city-dwellers on how to wean themselves from commercial supermarkets, the authors map a plan for how to manage a busy, urban family life with home-grown foods, shared community efforts, and easy yet healthful practices. More than just a few ideas about gardening and raising chickens, The Urban Farm Handbook uses stories, charts, grocery lists, recipes, and calendars to inform and instruct. As busy urbanites who have learned how to do everything from making cheese and curing meat to collaborating with neighbors on a food bartering system, the authors share their own food journeys along with those of local producers and consumers who are changing the food systems in the Pacific Northwest. Organized seasonally, this handbook instructs on:&gt; How to maximize space for planting a variety of fruits and vegetables&gt; Small-animal husbandry and beekeeping&gt; Canning, drying, freezing, fermenting, and pickling techniques&gt; Grinding grains for flour and other uses&gt; Tips for creating a farmer-to-consumer connection&gt; How to form a «buying club» with neighbors&gt; «Opportunities for Change» steps to followAnd so much more! &nbsp;

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