Home Food

Discover the timeless art of preserving food and relish the flavors of each season, any time you please.

Steve Hoffman is a perfectly comfortable middle-aged Minnesotan man who has always been desperately, pretentiously in love with France, more specifically with the idea of France. To follow that love, he and his family move, nearly at random, to the small, rural, scratchy-hot village of Autignac in the south of the country, and he immediately thinks he’s made a terrible mistake.

This Crock Pot Recipe Guide includes the most delicious and healthy main dishes, side dishes, breakfasts, lunches, and even mouthwatering desert dishes. There are 100 recipes that you can put in your crock pot or slow cooker in the morning before work and come home and eat within minutes something delicious. Crock pot recipes are not only easy and quick, but they are extraordinarily tasty.

Enjoy the best herbs and spices from around the world! Whether you want to amaze your taste buds with incredible new flavors, discover how to easily use all the healing benefits of the world's best herbs and spices, or make meal times fun and exciting again, then be sure to get this book! Add flavor to your life! The average person uses limited flavorings to make their food taste better. They might use salt, pepper, and garlic powder, but that can become boring after a while. In this book you will learn how to use herbs like basil, dill, tarragon, or paprika to make your meals taste delicious.

Winemaking is as old as civilization itself. For thousands of years, from its origins in ancient Mesopotamia to its current status as a global industry, the history of wine has been directly related to major social, cultural, religious and economic changes. Oz Clarke takes a look at over 100 bottles that mark an evolution in the story of wine, capturing the innovations and discoveries that have had the biggest impact along the way.

You may think you don’t have the time or the money to start a big permaculture project. But permaculture doesn’t need to be overwhelming. You can start as small as you like, and you can move at a pace that suits you. Don’t feel you have to learn everything in one go and rush out to transform a whole wilderness in a year. Just deal in manageable chunks, and you’ll do just fine. Even if all you have done is tend to a few tomato plants on your window ledge, you can become an expert gardener; all it takes is a little time, patience, and practice.

In this audiobook, I will explain the essential training that every puppy parent needs to know. This training will start as soon as your puppy is home, and it will teach your puppy how to live in your home and be happy, content, and well-behaved! Your puppy really can be the perfect dog!

The Smithsonian's National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay. These are the wines that won at the now-famous Paris Tasting in 1976, where a panel of top French wine experts compared some of France's most famous wines with a new generation of California wines. Little did they know the wine industry would be completely transformed as a result....

Kitty Tait grew up a funny, chatty redhead who made everyone in her family laugh. But around the time she turned 14, Kitty began experiencing anxiety. Slowly, she disconnected from everyone around her and struggled to wake up, get dressed and leave the house. Full of worry, her parents tried everything, from new hobbies like reading and painting to medication and visits to a specialist. Nothing seemed to help. Then, one day, as Kitty stood on a stool watching her dad mix flour, water and salt, she determined Al’s gloopy, sludgy blob of bread looked a whole lot like her brain.

Food is the primary way andrea bennett connects with the world. They worked in the restaurant industry for a decade, and though they don’t eat much meat and can’t eat gluten, they take as much pleasure in food as Jeffrey Steingarten, Anthony Bourdain, or Guy Fieri. When they want to show someone they care, they cook them a meal. The essays in Hearty offer a snapshot of the North American cultural relationship to food and eating.

Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving cafe quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home.

A natural history of the wilderness in our homes, from the microbes in our showers to the crickets in our basements Even when the floors are sparkling clean and the house seems silent, our domestic domain is wild beyond imagination. In Never Home Alone, biologist Rob Dunn introduces us to the nearly 200,000 species living with us in our own homes, from the Egyptian meal moths in our cupboards and camel crickets in our basements to the lactobacillus lounging on our kitchen counters. You are not alone.

Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle.

Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Le rôle de l'alcool dans la vie en société, que ce soit sous forme de vin, de bière ou de spiritueux, fut constant et souvent controversé. Rod Phillips jette dans cet ouvrage un regard original sur les mœurs et les mentalités en matière de consommation d'alcool. Il embrasse neuf mille ans d'histoire économique et culturelle et lève le voile sur les tensions qui existèrent entre les produits sains des régimes alimentaires quotidiens et les objets d'inquiétude sociale, politique et religieuse que sont les boissons alcooliques.

It's not just about eating no animal food - it’s about eating whole, unrefined foods including fruits, vegetables, whole grains, and legumes. The information provided and the 10-day eat real food plan will make it easy to transition your diet and achieve significant results, even if you did not with other diets, without counting carbs or calories.

In Crust We Trust is the untold story of how pizza became more than a meal—it became a movement. From the flatbreads of ancient empires to the chaotic rise of the Noid, from mafia-laced slices to origins of the biggest franchises, this book dives headfirst into the wild, weird, and deeply symbolic world of pizza. Whether you're a triangle-folder, a crust-first renegade, or a midnight reheater, this book reveals the saucy truth: Pizza isn’t just food. It’s reality itself.

Right here, right now is the best time in the history of mankind to be a beer drinker. Globally, beer culture is thriving and constantly innovating. Drinkers can order beer brewed with local yeast or infused with moondust. However, beer drinkers are also faced with uneven quality and misinformation about flavors. And the industry itself is suffering from growing pains, beset by problems such as unequal access to taps, skewed pricing, and sexism.

Are you tired of splurging on expensive store-bought preserved foods, even though your garden is overflowing with fresh produce? Do you dream of a pantry filled with homemade flavors but need help determining where to begin? Do you want to embrace a healthier, more self-sufficient lifestyle but get overwhelmed by complex food preservation processes? If you nodded to these questions, you are just in the right place! Historically, food preservation was a necessity. It also guarantees that you and your loved ones can always have nutrient-rich meals.

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.