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A Taste of Something Wild Cookbook. A smorgasbord of recipes that blend wild fish and game with traditional menu items. Bring pasta to life with wild pacific salmon, or create the ultimate comfort food, venison fillet with crab sauce and wild rice.
Abundantly Wild. Wild edibles are everywhere - even in your own backyard. Accomplished outdoorswoman and chef, Teresa Marrone, shows you how to take advantage of the edible foods that surround you. With her expert advice, you can delight in finding new foods and saving money too.
This full-color cookbook offers more than 120 recipes from the top vegetables and herbs harvested from a square foot garden plus helpful harvesting tips and charts, garden yield informtion, and gardening wisdom from popular author Mel Bartholomew
The Complete Guide to Making & Selling Artisan Cheeses. Paul Kindstedt with the Vermont Cheese Council. The essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, techniques. artistry, and business strategies.
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Over 1000 recipes are included. Fresh produce and meat, deserts, hearty soups and stews, homemade lunch meats, crackers, and even household mixes, soaps, lotions and cleaners.
Experience the delicious versatility of the apple at every meal all year long.
Offers such delicacies as Zuni green chili stew, and roast pheasant stuffed with grapes and nuts, plus simple favorites such as baked acorn squash with honey and Chippewa wild rice.
The author, Jeffrey P. Roberts has put together his wonderful Atlas of American Artisan Cheese to answer many questions regarding all of the different cheeses, where and how they're made.
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The Definitive Reference on Home Meat Preservation! You'll learn how to make corned-beef, bacon, liverwurst, smoked sausage, bologna, Canadian bacon, cured turkey, venison mincemeat, ham, pemmican and jerky.
Zucchini is just the beginning in this comprehensive guide to cooking ALL the fruits--even the blossoms-of the squash family.
Cooking Fun. Easy to follow recipes combined with essential cooking basics like how to measure, read recipes, set a table, plus kitchen safety tips.
The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard! Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also because they provide a more complete protein than soy, meat, or fish and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins and many other nutrients
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