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Author: Linda Watson
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.
Author: William Woys Weaver
Now, the Hollyhock cooks are back with a new collection, boasting more than 200 new garden-inspired recipes. Hollyhock: Garden to Table invites you to join in a celebration of the beauty of fresh, local food. The versatility of whole grains, healthy oils and natural sweeteners is showcased in mouthwatering creations
Author: Moreka Jolar, Heidi Scheifley
Profiles 25 of the most exciting and groundbreaking chefs, farmers and producers of artisanal goods from Nebraska, Iowa, South Dakota and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet.
Author: Summer Miller
Containing 200 plant-based recipes from 45 different cookbook authors, bloggers and recipe developers, this book has both raw and cooked recipes for meals from breakfast through dessert.
Author: Jill Nussinow
Garden expert and plant detective Helen Yoest takes us on a romp through history, lore and ethnobotany to find out how 50 of these plants got their "hot" reputation - and what modern science has to say about it. Discover which common garden plants and favorite edibles have that "something extra," and why.
Author: Helen Yoest
Filled with fresh recipes, this cookbook will help you prepare all the vegetables you grow in your yard, or find at your farmer's market.
Author: Andrea Chesman
In The Community Food Forest Handbook, Catherine Bukowski and John Munsell dive into the civic aspects of community food forests, drawing on observations, group meetings, and interviews at over 20 projects across the country and their own experience creating and managing a food forest. They combine the stories and strategies gathered during their research with concepts of community development and project management to outline steps for creating lasting public food forests that positively impact communities.
Author: C. BUKOWSKI & J. MUNSELL