Follow farmer and producer Andrea Hazzard as she takes her Hazzard Free Farm grains from farm to table and discover all the ways small scale farmers contribute to what we eat--and how we live! Aligned to curriculum standards, these books also highlight key 21st Century content: Global Awareness, Financial Literacy, Health and Wellness, Civics Literacy, and Environmental Stewardship. Thought-provoking questions and hands-on activities encourage the development of critical life skills and social emotional growth. Book includes table of contents, glossary of key words, index, author biography, sidebars, and infographics.
The New York Times bestseller from the founder of Oh She Glows "Angela Liddon knows that great cooks depend on fresh ingredients. You'll crave every recipe in this awesome cookbook!" —Isa Chandra Moskowitz, author of Isa Does It "So many things I want to make! This is a book you'll want on the shelf." —Sara Forte, author of The Sprouted Kitchen A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet — and her life — once and for all. She traded the low-calorie, processed food she'd been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web. This is Angela's long-awaited debut cookbook, with a trasure trove of more than 100 moutherwatering, wholesome recipes — from revamped classics that even meat-eaters will love, to fresh and inventive dishes — all packed with flavor. The Oh She Glows Cookbook also includes many allergy-friendly recipes — with more than 90 gluten-free recipes — and many recipes free of soy, nuts, sugar, and grains, too! Whether you are a vegan, "vegan-curious," or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.
As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)
"Tanakh" or, The Hebrew Bible, which is also sometimes called the Miqra, is the canonical collection of Hebrew scriptures, including the Torah. The form of this text that is authoritative for Rabbinic Judaism is known as the Masoretic Text. The Tanakh consists of twenty-four books: it counts as one book each Samuel, Kings, Chronicles and Ezra–Nehemiah and counts the Twelve Minor Prophets as a single book. The Torah (literally "teaching"), also known as the Pentateuch, or the "Five Books of Moses" is the first part of Tanakh and it contains Genesis, Exodus, Leviticus, Numbers and Deuteronomy. Nevi'im (Prophets) is the second main division of the Tanakh, between the Torah and Ketuvim. It contains three sub-groups. This division includes the books which cover the time from the entrance of the Israelites into the Land of Israel until the Babylonian captivity of Judah. Ketuvim (Writings) consists of eleven books. They are also divided into three subgroups based on the distinctiveness of Sifrei Emet and Hamesh Megillot. "Talmud" is the central text of Rabbinic Judaism and the primary source of Jewish religious law (halakha) and Jewish theology. The term "Talmud" normally refers to the collection of writings named specifically the Babylonian Talmud (Talmud Bavli). It may also traditionally be called Shas, a Hebrew abbreviation of shisha sedarim, or the "six orders" of the Mishnah. The Talmud consists of tractates and contains the teachings and opinions of thousands of rabbis (dating from before the Common Era through to the fifth century) on a variety of subjects, including halakha, Jewish ethics, philosophy, customs, history, and folklore, and many other topics. The Talmud is the basis for all codes of Jewish law and is widely quoted in rabbinic literature.
"Tanakh" or, The Hebrew Bible, which is also sometimes called the Miqra, is the canonical collection of Hebrew scriptures, including the Torah. The form of this text that is authoritative for Rabbinic Judaism is known as the Masoretic Text. The Tanakh consists of twenty-four books: it counts as one book each Samuel, Kings, Chronicles and Ezra–Nehemiah and counts the Twelve Minor Prophets as a single book. The Torah (literally "teaching"), also known as the Pentateuch, or the "Five Books of Moses" is the first part of Tanakh and it contains Genesis, Exodus, Leviticus, Numbers and Deuteronomy. Nevi'im (Prophets) is the second main division of the Tanakh, between the Torah and Ketuvim. It contains three sub-groups. This division includes the books which cover the time from the entrance of the Israelites into the Land of Israel until the Babylonian captivity of Judah. Ketuvim (Writings) consists of eleven books. They are also divided into three subgroups based on the distinctiveness of Sifrei Emet and Hamesh Megillot. "Talmud" is the central text of Rabbinic Judaism and the primary source of Jewish religious law (halakha) and Jewish theology. The term "Talmud" normally refers to the collection of writings named specifically the Babylonian Talmud (Talmud Bavli). It may also traditionally be called Shas, a Hebrew abbreviation of shisha sedarim, or the "six orders" of the Mishnah. The Talmud consists of tractates and contains the teachings and opinions of thousands of rabbis (dating from before the Common Era through to the fifth century) on a variety of subjects, including halakha, Jewish ethics, philosophy, customs, history, and folklore, and many other topics. The Talmud is the basis for all codes of Jewish law and is widely quoted in rabbinic literature.
