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Author: Darryl Estrine
Publisher: Taunton Press
Published: 2010
Total Pages: 309
ISBN-13: 1600852548
DOWNLOAD EBOOKCelebrating the collaboration between farmer and chef--and the journey from land to table--"Harvest to Heat" explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of 100 recipes.
Author: Phil Young
Publisher: Author House
Published: 2007-02-09
Total Pages: 321
ISBN-13: 1452040982
DOWNLOAD EBOOKHarvest Heat reveals how modern agriculture feeds hungry people. Something magical happens in 1950 during wheat harvest when one war veteran returns home. He struggles with civilian life after fighting from Utah Beach to Berlin. Despite horrible battle memories he gains new strength by keeping his promise to help starving people get food. He meets a young woman who teaches in a Kansas high school. The Kansas moon's white light fires the passion of these young lovers. She helps him adjust to being home from the war. In the summer heat fueled by the aroma of ripening wheat their carnal love exposes her dark secrets. He helps her fight the trauma of a brutal teenage attack. These young lovers face many challenges. War in Korea drives grain prices higher as American soldiers battle hordes of an advancing enemy. By helping farmers lobby for mutual goals and supporting the leaders of huge farm co-ops they establish a giant agricultural business on the lonely prairie where Indians and buffalo once roamed. With friends from Las Vegas they gamble and gain new wealth by trading grain commodity futures. But only 55 years later one of America’s largest farmer-owned cooperatives is bankrupt. Harvest Heat explains the intricate political relationships of people who helped build a multi-billion dollar agribusiness empire. They now struggle to keep their family farms that supply most of America’s food. Harvest Heat tells how much of America’s political influence comes from citizens in small towns. In the vibrant world of agribusiness these Midwestern folks clash with big corporations and crooked politicians who crave more power and money. Visit this Harvest Heat website for more information. http://harvestheat.org
Author: Maximus Thaler
Publisher:
Published: 2014-09
Total Pages: 164
ISBN-13: 1592539289
DOWNLOAD EBOOKAlong with gorgeous renditions of raw ingredients, readers will discover descriptions and a list of all the ways to prepare them.
Author: Donal Blaise Lloyd
Publisher: PixyJack Press
Published: 2011
Total Pages: 188
ISBN-13: 0977372480
DOWNLOAD EBOOK"Covers residential geothermal heating and cooling, including various system options and installation configurations, costs and payback issues, performance standards, and contractors. Also examines how energy-efficient, non-polluting geothermal heat pumps work and how to integrate solar energy"--
Author: Gooseberry Patch
Publisher: Rowman & Littlefield
Published: 2010-05-20
Total Pages: 346
ISBN-13: 1936283409
DOWNLOAD EBOOKWhether you're spending sunny Autumn days among the changing leaves or looking forward to a cozy evening snuggled up by a crackling fire, Homemade Harvest has the best recipes of the season. Barbecue chicken sandwiches and fast-fix tomato-basil soup are perfect for tailgating and little goblins will love boo-tiful pumpkin cake at Halloween. No matter what size feast you're planning, tried & true favorites like Gran's stuffed turkey rolls, sweet potato casserole and cinnamon-glazed apple pie are all sure to please. We've even included recipes like peachy freezer jam for preserving autumn's fresh bounty. With a cornucopia of decorating and cooking tips tucked in, plus a chapter of crafts for handmade gifts...it's the season of homecoming and homemade goodness!
Author: Samin Nosrat
Publisher: Simon and Schuster
Published: 2017-04-25
Total Pages: 480
ISBN-13: 1476753830
DOWNLOAD EBOOKNow a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Joshua McFadden
Publisher: Artisan Books
Published: 2017-05-02
Total Pages: 401
ISBN-13: 1579656315
DOWNLOAD EBOOKWinner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Stefani Bittner
Publisher: Ten Speed Press
Published: 2017-02-07
Total Pages: 226
ISBN-13: 039957834X
DOWNLOAD EBOOKA beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more. Every garden--not just vegetable plots--can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard. Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn tumeric root into a natural dye and calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.
Author: Emilie Guelpa
Publisher: Hardie Grant
Published: 2017-03-14
Total Pages: 0
ISBN-13: 9781743790113
DOWNLOAD EBOOKHarvest is divided up by season, showcasing more than 180 delicious recipes using produce when it's at its best. Accompanied by stunning photographs and evocative watercolor illustrations by Emilie Guelpa, the recipes are simple yet sophisticated. Embrace the summer sun with Seared tuna with fennel confit, or Butterflied king prawns with mango; watch the leaves fall while indulging in Chestnut risotto with sage and pancetta or Five-spiced duck with pomegranate salad; snuggle into winter with some Chipotle-braised beef ribs with spicy baked pumpkin or an Apple and quince pie; or celebrate the freshness of Spring with Moroccan broad bean salad with yogurt and crispy breadcrumbs or Blood orange and dark chocolate trifle. Harvest will inspire you to build delicious seasonal feasts for any occasions in the year.
Author: Tess Stomski
Publisher: Tess Stomski
Published: 2016
Total Pages: 10
ISBN-13: 4990930002
DOWNLOAD EBOOKWinner of the Gourmand World Cookbooks awards for 'Best of the Best Cookbooks in the World in 25 years' 2020, 'Best First Cookbook and Best Cookbook Photography' 2018 and 'Best Cookbook in Japan' 2017. Harvest Niseko is the guide to Japanese home cooking. Written together by friends and colleagues of Niseko's famous catering company Niseko Gourmet, Tess Stomski and Chisato Amagai offer over 100 recipes and an explanation on what to have on hand in your Japanese pantry. Each recipe is simple enough to cook for a week night dinner for the family yet when paired together will impress for a dinner party. Recipes are organised into 10 chapters of the famous 'Niseko-farmed' ingredients of cabbage, asparagus, egg, tomato, potato, rice, daikon radish, carrot and lily bulb, beans and tofu, and pumpkin, explore various cooking techniques and offer traditional and modern flavours from throughout Japan, all with the international kitchen in mind. Harvest Niseko also explores the lives of ten inspiring Niseko farmers and eight creative chefs as they reflect on their childhood memories, career defining decisions and culinary journeys. www.harvestniseko.com 'There's often a direct relationship between chef and farmer in Niseko that adds a special significance and quality to the dining experiences on offer here. When long-time local chef Tess Stomski decided to dig a little deeper and learn more about these connections, she uncovered an incredible world of stories surrounding the lives of local farmers and what goes on behind the scenes of Niseko's now-famous food industry. In this world a young 'natural-cultivation' farmer massages and sings to his tomatoes; an older farmer extracts flavour and sweetness from this carrots by storing them under the snow in winter; and a rice farmer introduces ducklings to his paddies in spring to organically control insects, before selling them as ducks to high-end restaurants in autumn. These stories and many more form the foundation of Tess's four year labour of love - exquisite new recipe book Harvest Niseko. The books' 100 recipes have been created in collaboration with Chisato Amagai, another local chef and colleague at Tess's former catering company Niseko Gourmet. Dishes are easy to cook traditional, and modern Japanese, with some taking inspiration from French, Italian or Asian cuisine but incorporating local ingredients. If you set yourself up with Tess' suggest pantry it's very easy to go out to your local supermarket wherever you live and cook up and authentic Japanese meal.' Kristian Lund, Powderlife Magazine
