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Bokashi is Japanese for "fermented organic matter". While bokashi has enjoyed great popularity in many parts of the world, it is still relatively unknown in North America. From scraps to soil, Bokashi Composting is the complete, step-by-step, do-it-yourself guide to this amazing process.

Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.

It's the untold story of the renegade burger chain that evokes a passionate following unlike any other. In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. It is a testament to old-fashioned values and reminiscent of a simpler time when people, loyalty, and a freshly made, juicy hamburger meant something.

In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.

茶经是中国乃至世界现存最早最完整最全面介绍茶的第一部专著被誉为茶叶百科全书唐代陆羽所著此书是关于茶叶生产的历史源流现状生产技术以及饮茶技艺茶道原理的综合性论著是划时代的茶学专著精辟的农学著作阐述茶文化的书是茶道与茶艺的奠基之作

France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate.

As the Boy Scouts of America will attest, Cliff Jacobson wrote the book on campsite cooking. Basic Illustrated Cooking in the Outdoors is the official handbook for the Boy Scouts' cooking badge! A veteran of the outdoors and a guide of young people into remote areas of both Canada and the United States, Cliff Jacobson knows more about the routines of cooking than most adventurers. His unique ideas and sensible solutions to typical campsite dilemmas will make food stay edible longer and taste better.

Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly enjoyable and illuminating account of food’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book will be a must-listen for food lovers and all those interested in how cultures and identities are formed and maintained.

Moving to the little village of Budbury, Zoe hopes the crisp Dorset sea breeze and gentle pace of life will be a fresh start for her and her goddaughter, Martha. Luckily for them both, the friendly community at the café provide listening ears, sage advice, shoulders to cry on and some truly excellent carrot cake. And when Martha's enigmatic, absent father suddenly turns up, confusing not only Martha but Zoe too, the love and support of their newfound friends is the best present they could ask for. Have Zoe and Martha truly found their home at the Comfort Food Café?

Discover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.

Many of us want to increase our self-sufficiency, but few have access to the ideal five gently sloping acres of rich, loamy, well-drained soil. Jenni Blackmore presents a highly entertaining, personal account of how permaculture can be practiced in adverse conditions, allowing anyone to learn to live more sustainably in a less-than-perfect world.

The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that listeners never look at any restaurant meal the same way again.

According to squaremilefarms.org, We eat only 0.1 percent of the planet’s edible plants. Really? No matter the case, searching for plants that won't kill you if eaten can be tricky sometimes—especially if you are living off the grid or partially off the grid. This guide can help you find solutions to a lot of the stress and turmoil in locating edible plants in the Northeast. This book is a guide for how to find, prepare, and eat delicious forest plants in the Northeast, and makes the most of homesteading practices

Sumérgete en el fascinante mundo de la cría de patos con esta magnífica guía. Esta completa guía ofrece un viaje al arte de la cría de patos con múltiples fines, tanto para principiantes como para entusiastas experimentados. Descubre el placer de cuidar a estas encantadoras criaturas emplumadas mientras cosechas sus deliciosos huevos y su sabrosa carne.

¿Cómo eran los sabores del Virreinato? ¿Qué recetas se seguían en el convento de San Jerónimo? ¿Cuáles platillos preparaba sor Juana Inés de la Cruz? A través de treinta y ocho recetas originales, la talentosa escritora Mónica Lavín y la reconocida historiadora Ana Benítez se adentran en el sorprendente universo de la gastronomía del siglo XVII y nos revelan la destreza culinaria de la poeta que revolucionó las letras novohispanas.

You will not find any unnecessary information in this book. Collected here are the proven recipes of cooks from around the world. These are 40 recipes of the most delicious baked dishes that are simple to prepare. Each of these recipes has garnered the utmost praise from both experienced chefs and ordinary housewives.

Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even experts are duped by liars and counterfeits. Deeply reported and elegantly written, this exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash.

One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.

Do you dream of leaving the “real world” behind and leading a simpler life? More and more people are choosing to live off-grid, grow their own food, and provide their electricity independently. No matter what your personal reason is, achieving this lifestyle means total independence and freedom. The options for living off-grid are endless - but it does take knowledge, skills, and planning. With detailed tips and information on everything from laws and taxes to hunting and fishing, this thorough book will take your off-grid life from a pleasant daydream to your blissful reality.

Saving Seeds, Preserving Taste will introduce listeners to the cultural traditions associated with seed saving, as well as the remarkable people who have used grafting practices and hand-by-hand trading to keep alive varieties that would otherwise have been lost. As local efforts to preserve heirloom seeds have become part of a growing national food movement.