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Аннотация
CLICK HERE to download two recipes & the section on growing your own pantry garden from Urban Pantry [i][/i] * Timely recession-proof tips for getting the most out of your pantry and produce * Great gift for home cooks, gardeners, and canners * Focuses on small-batch preserving for home owners and apartment dwellers Urban Pantry is a smart, concise guide to creating a full and delicious larder in your own home. It covers kitchen essentials, like what basics to keep on hand for quick, tasty meals without a trip to the store, and features recipes that adapt old-fashioned pantry cooking for a modern audience. Avid chef and gardener Amy Pennington demystifies canning and pickling for the urban kitchen and provides tips for growing a practical food garden in even the smallest of spaces. Her more than sixty creative recipes blend both gourmet and classic flavors while keeping economy in mind, and include: Whole Grain Bread Indian-Pickled Carrots Herbal Minestrone Apricot Chickpea Salad White Bean &Lemon Salad /br Over Easy with Tomato & Chocolate-Buttermilk CakeToasted Almond Crackers Potato Gratin with Cashew Cream Walnut & Chicken Fig & Batidos Milk-Braised Pork Shoulder with SageRhubarb Jam Boozy Blood Orange Marmalade Urban Pantry holds sustainability at its center: Take advantage of local ingredients, eliminate wasteful kitchen practices, and make the most out of the food you buy or grow. Also available, check out Amy's [b]e-Shorts[b] of her use of in-season vegetables, month-by-month!
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CLICK HERE to download the section on foraging for field mustard with four sample recipes from Northwest Foraging * Suitable for novice foragers and seasoned botanists alike* More than 65 of the most common edible plants in the Pacific Northwest are thoroughly described*Poisonous plants commonly encountered are also includedOriginally published in 1974, Northwest Foraging quickly became a wild food classic. Now fully updated and expanded by the original author, this elegant new edition is sure to become a modern staple in backpacks, kitchens, and personal libraries.A noted wild edibles authority, Doug Benoliel provides more than 65 thorough descriptions of the most common edible plants of the Pacific Northwest region, from asparagus to watercress, juneberries to cattails, and many, many more! He also includes a description of which poisonous «look-alike» plants to avoid – a must-read for the foraging novice. Features include detailed illustrations of each plant, an illustrated guide to general plant identification principles, seasonality charts for prime harvesting, a selection of simple foraging recipes, and a glossary of botanical terms. Beginning with his botany studies at the University of Washington, Doug Benoliel has been dedicated to native plants. He has owned a landscaping, design, and nursery business, and done his extensive work with the National Outdoor Leadership School (NOLS). Doug lives on Lopez Island, Washington.
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Published in 1896, “Fannie Farmer’s 1896 Cookbook: The Boston Cooking School Cookbook” by Fannie Merritt Farmer is a popular and influential classic American cookbook. Famous for its simple directions and the creation of many cooking terms that have since become standard in kitchens all over the world, Farmer’s cookbook is full of recipes and information that remain helpful to this day. The book contains hundreds of recipes, including those for meat, poultry, and seafood dishes, various types of soup and salads, hot and cold desserts, baked goods and pastries. Farmer’s cookbook was a huge success when it was first published and was notable for its inclusion of information on nutrition, which was unusual for a cookbook of that time. It has remained useful with its detailed and easy-to-follow instructions so that anyone, even those new to cooking, can successfully make the recipes. It is also a fascinating glimpse into the eating habits and preferences of average Americans at the end of the 19th century. An important addition to the collection of anyone who enjoys cooking and American history, “Fannie Farmer’s 1896 Cookbook: The Boston Cooking School Cookbook” endures as an educational and practical guide to creating hundreds of delicious American dishes.
Аннотация
As we contemplated the idea of gathering up this collection of Mom’s recipes, we hesitated initially, not quite sure we would end up with a sufficient number to justify an actual book. As you can tell, though, much to our surprise and delight, Mom’s cooking repertoire exceeded our remembrances and expectations. Moreover, we’re positive that we have missed many that Dad and she incorporated into their lives after we kids left the nest. <P> Needless to say, we have thoroughly enjoyed reminiscing and becoming reacquainted with dishes we enjoyed while growing up, and it’s, now, our hope that, as you peruse this book, you too will find recipes that’ll become traditions for you and your family, creating memories of your very own.
Аннотация
Delving into modern nutrition, culinary theory, Ayurvedic medicine and Naturopathy, this book introduces the guiding concepts behind the Better Food Bureau ethos. Come with us and explore the links between stress and digestive health, how organisation and conscious choices (or the lack thereof) can have a huge impact on your health, the importance of eating the right food for your body type, the Ayurvedic view on diet, and The Three Pillars of Health. This informative and unique book guides you through core elements that build to make up our Sensory Impact Model – a way of cooking that encourages a healthy relationship with food, that prompts you to explore and develop your own kitchen skill set, and grow your understanding of foods place in a healthy lifestyle. The Sensory Impact Model draws on modern cooking techniques, Ayurvedic taste principals and strategic thinking to equip you with a method of analysing any dish to identify its individual flavour elements, and then gives you a strategy for building a Chef-quality recipe, layer by flavour layer, that suits your needs and health requirements. With 50 Chef-designed recipes and full-page colour photos, diagrams, and a clean minimalist layout, this book is also a visual delight!
Аннотация
Coca is a plant with a complex array of mineral nutrients, essential oils, and varied compounds with greater or lesser pharmacological effects – one of which happens to be the alkaloid cocaine, which in its concentrated, synthesized form is a stimulant drug with possible addictive properties.
Of all the plants introduced to the world by American Indian societies, few have been as controversial as the coca bush. Part of the Erythroxylum genus, the coca plant, whose leaves were first consumed by Andean Indians, is the source of the raw alkaloids that are refined to make cocaine.
In Coca: The Divine Plant of the Incas, W. Golden Mortimer, M.D. presents an exhaustive, encyclopedic look at the plant’s history and pharmacology. He traces its origins among the Native American peoples, who chewed the plant leaves for their stimulating and analgesic properties. From there, he examines the early European colonists’ first encounters with the plant, how it became an object of intense study among naturalists and scientists, and how chemists first used it to create cocaine extract.
Coca: The Divine Plant of the Incas includes:
• Traditional Indian uses for coca
• Early European explorers’ impressions of the plant, first damned as an immoral intoxicant, and then praised as a stimulant for work and travel
• The story of Angelo Mariani’s coca-leaf wine, which won accolades from European royalty and the Pope
• Botanical aspects of the coca plant varietals
• Soil, humidity, elevation, latitude, and other factors necessary for the plant’s growth
• How to grow and harvest the plant, and cure and store coca leaf
• Chemistry of the leaf, its alkaloids, and its extracts
• How to extract cocaine from coca leaf
• How to determine the purity and strength of coca extract
• Coca and muscular energy, exercise, diet, and fatigue
• Coca’s effects on the body, the brain, and the nervous system
• The pathology of cocaine use and addiction
Filled with rare illustrations and diagrams, Coca: The Divine Plant of the Incas is a thorough historical and scientific examination of this little-understood plant and its products. It belongs in the library of anyone interested in pharmacology, botany, natural studies, or the history and culture of indigenous Americans.
<i>Coca</i> explores the fascinating history of Coca, know as the Divine Plant of the Incas. The coca leaf has been chewed and brewed for tea traditionally for centuries among its indigenous peoples in the Andean region – and does not cause any harm and is beneficial to human health when the leaf is chewed. When chewed, coca is a mild stimulant and suppresses hunger, thirst, pain, and fatigue. It helps overcome altitude sickness, which is helpful in the Andes Mountains. It covers the Incan empire, its conquest by the Spaniards, the existence of coca within Incan society, early use of the drug, and the «present day» Indians of Peru. Coca chewing and drinking of coca tea is carried out daily by millions of people in the Andes without problems, and is considered sacred by indigenous cultures. Coca tea is widely used, even outside the Andean Amazon region.
Coca leaf was originally used in the soft drink Coca Cola for its stimulant effect, but was removed in 1903 it was removed and replaced by a decocainized coca extract. Traditional medical uses of coca are foremost as a stimulant to overcome fatigue, hunger, and thirst. It also is used as an anesthetic to alleviate the pain of headache and sores. Before stronger anesthetics were available, coca leaves were used for broken bones, childbirth, and during operations on the skull. Coca leaves have been used for centuries as a stimulant. Coca is traditionally cultivated in the lower altitudes of the eastern slopes of the Andes, or the highlands depending on the species grown. Since ancient times, its leaves have been an important trade commodity between the lowlands where it is grown and the higher altitudes where it is widely consumed by the Andean peoples of Peru, Colombia, Ecuador, Venezuela, and Bolivia.
Of all the plants introduced to the world by American Indian societies, few have been as controversial as the coca bush. Part of the Erythroxylum genus, the coca plant, whose leaves were first consumed by Andean Indians, is the source of the raw alkaloids that are refined to make cocaine.
In Coca: The Divine Plant of the Incas, W. Golden Mortimer, M.D. presents an exhaustive, encyclopedic look at the plant’s history and pharmacology. He traces its origins among the Native American peoples, who chewed the plant leaves for their stimulating and analgesic properties. From there, he examines the early European colonists’ first encounters with the plant, how it became an object of intense study among naturalists and scientists, and how chemists first used it to create cocaine extract.
Coca: The Divine Plant of the Incas includes:
• Traditional Indian uses for coca
• Early European explorers’ impressions of the plant, first damned as an immoral intoxicant, and then praised as a stimulant for work and travel
• The story of Angelo Mariani’s coca-leaf wine, which won accolades from European royalty and the Pope
• Botanical aspects of the coca plant varietals
• Soil, humidity, elevation, latitude, and other factors necessary for the plant’s growth
• How to grow and harvest the plant, and cure and store coca leaf
• Chemistry of the leaf, its alkaloids, and its extracts
• How to extract cocaine from coca leaf
• How to determine the purity and strength of coca extract
• Coca and muscular energy, exercise, diet, and fatigue
• Coca’s effects on the body, the brain, and the nervous system
• The pathology of cocaine use and addiction
Filled with rare illustrations and diagrams, Coca: The Divine Plant of the Incas is a thorough historical and scientific examination of this little-understood plant and its products. It belongs in the library of anyone interested in pharmacology, botany, natural studies, or the history and culture of indigenous Americans.
<i>Coca</i> explores the fascinating history of Coca, know as the Divine Plant of the Incas. The coca leaf has been chewed and brewed for tea traditionally for centuries among its indigenous peoples in the Andean region – and does not cause any harm and is beneficial to human health when the leaf is chewed. When chewed, coca is a mild stimulant and suppresses hunger, thirst, pain, and fatigue. It helps overcome altitude sickness, which is helpful in the Andes Mountains. It covers the Incan empire, its conquest by the Spaniards, the existence of coca within Incan society, early use of the drug, and the «present day» Indians of Peru. Coca chewing and drinking of coca tea is carried out daily by millions of people in the Andes without problems, and is considered sacred by indigenous cultures. Coca tea is widely used, even outside the Andean Amazon region.
Coca leaf was originally used in the soft drink Coca Cola for its stimulant effect, but was removed in 1903 it was removed and replaced by a decocainized coca extract. Traditional medical uses of coca are foremost as a stimulant to overcome fatigue, hunger, and thirst. It also is used as an anesthetic to alleviate the pain of headache and sores. Before stronger anesthetics were available, coca leaves were used for broken bones, childbirth, and during operations on the skull. Coca leaves have been used for centuries as a stimulant. Coca is traditionally cultivated in the lower altitudes of the eastern slopes of the Andes, or the highlands depending on the species grown. Since ancient times, its leaves have been an important trade commodity between the lowlands where it is grown and the higher altitudes where it is widely consumed by the Andean peoples of Peru, Colombia, Ecuador, Venezuela, and Bolivia.
Аннотация
Marijuana is a palliative, an analgesic with anti-inflammatory properties ——it alleviates pain without addictive effects experienced with narcotics. You might think of marijuana as being something like an herbal aspirin. In fact, it was used in folk medicines like aspirin for thousands of years to soothe aches and pains before aspirin was discovered. When hearing marijuana most of us call up an image of recreational smoking to “get high”. Being in the high-state actually promotes wellness. Being high feels good and feeling good encourages healing and homeostasis.Most of us, however, are less familiar with the other ways in which one can use marijuana as a remedy for aliments that diminish quality of life—like aching muscles from over exertion or spinal misalignment, for example. Actually the list of aliments that can be soothed with medical marijuana is quite long. It is important to emphasize that marijuana does not “cure”; rather it soothes and alleviates and in so doing we feel better and heal faster. This comes from its palliative qualities.Marijuana’s palliative qualities can be delivered in a variety of ways: smoking, eating, rubbing into the skin. Each of these delivery methods has special benefits, which are compared and contrasted in MARIJUANA RECIPES AND REMEDIES. In addition to the delicious foods described, MARIJUANA RECIPES AND REMEDIES tells how to extract the beneficial chemicals from the herb—its essence—to make tinctures and ointments good for massaging aching muscles, soothing bug bites.MARIJUANA RECIPES AND REMEDIES offers many easy, delicious, nutritious recipes, including desserts of all kinds, breads, main courses, and elixirs. It also teaches principles—such as using butter to extract the essence—so that you can experiment with your own recipe development. What fun!Most cookbooks tell you how to cook “from scratch”, which is great if you’re a cook and you have enough time. But many us aren’t “cooks”—yet we would like to incorporate marijuana herbals in our menu. MARIJUANA RECIPES AND REMEDIES is unique in that it shows how to use inexpensive, off-the-shelf, ready-made mixes you can find at the corner store to make some fabulous cannabis cuisine. How to convert off-the-shelf lotions into something fit for Cleopatra—well, almost!
Аннотация
Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.
Аннотация
This book shares some of the all time favorites regarding Colombian food. From arepa to empanadas, this would be enough to build an appetite and start cooking right away!
Аннотация
With more than 85 percent of the nation’s strawberries grown in California, it’s very likely the strawberries you’re eating are grown by these family farmers whose unmatched perseverance and commitment bring California strawberries to tables across the nation and around the world.