The aroma of freshly baked bread is one of the world's greatest comforts and making bread at home is more popular than ever. After all, not everyone has time to keep complicated sour dough starter alive, but everyone has time for quick and healthy home baked bread!

Clearance: $24.67 Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery.

This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.

This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.

With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.

Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

Bring tasty, old-fashioned comfort food to your table at every meal with the updated Comfort Food Cookbook, a collection of 230 recipes from the archives of long-running country lifestyle magazine Grit.

With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it.

Learn why and how to avoid the foods that can adversely affect your health, and discover the many benefits of home-style cooking by planning your meals around fruits and vegetables. Eating Pure in a Processed Foods World contains more than 300 gluten-free recipes. And many of these recipes can be modified to fit your individual needs, including dairy-free, nut-free, keto, and paleo. The resource book is designed to help you turn back the hands of time and discover the original, healthy way of eating delicious, pure, and natural foods.

In Ayurvedic medicine, there are said to be three main energies that affect our mind:

• sattva, the state of contentment and calm
• rajas, the state of reactivity and excitability
• tamas, the dull, slow, and stagnant state of mind

The good news is that there are direct ways of bringing these states into balance through what we eat. The recipes in this book are simple, seasonal, and delicious, while bringing the traditional foods of Ayurveda into the modern kitchen. Everyday Ayurveda Cooking for a Calm, Clear Mind uncovers the true potential of food to heal not only our bodies, but our minds too.