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The Hungry Ghost Bread Book - Jonathan Stevens - Bog - Chelsea Green Publishing Co - Plusbog.dk

Longlisted for the André Simon Award for Food Books for 2024 "A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level.” —Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers “It’s impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing.”—Maurizio Leo, author of James Beard Award–winning The Perfect Loaf For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough. What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft. The Hungry Ghost Bread Book is a window onto one baker’s artisan approach to sourdough bread—the culmination of his time in the tide of dough. Sourdough, declares Stevens, is not a style of bread. It is bread. The sourdough starter—the microbial community used to inoculate bread dough—transforms flour into something truly digestible by humans, unlocking the nutrients that are otherwise inaccessible. Stevens’s unique approach to working with sourdough can be summed up by three tenets, each of which begins with “more.” More hydration, more fermentation, and more heat in the oven. Inside these pages, you’ll find tools, techniques, insights, short-cuts, ingredients, warnings, and a handful of haikus. You’ll find instructions for creating and nurturing your own sourdough starter, as well as formulas for a variety of loaves, flatbreads, crackers, folds, scones, bagels, and more, including: - Eight-Grain Bread - Fig & Sage Bread - Potato-Thyme Fougasse - Sesame-Spelt Crackers - Rosemary Walnut Scones The results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder. "The Hungry Ghost feeds more than spirits with its spectacular breads."— Saveur (naming Hungry Ghost Bread a "Great American Bread Bakery")

DKK 192.00

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The Bread Builders - Daniel Wing - Bog - Chelsea Green Publishing Co - Plusbog.dk

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today''s village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: - Connoisseurs of good bread and good food. - Home bakers interested in taking their bread and pizza to the next level of excellence. - Passionate bakers who fantasize about making a living by starting their own small bakery. - Do-it-yourselfers looking for the next small construction project. - Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

DKK 291.00

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The Forest Garden Greenhouse - Jerome Osentowski - Bog - Chelsea Green Publishing Co - Plusbog.dk

Now with a revolutionary new “Climate Battery” design for near-net-zero heating and cooling "Jerome Osentowski is a master of simple, elegantly frugal, eminently practical indoor gardens." —Amory Lovins In this groundbreaking book, Jerome Osentowski, one of North America’s most accomplished permaculture designers, presents a wholly new approach to a very old horticultural subject. In The Forest Garden Greenhouse , he shows how bringing the forest garden indoors is not only possible, but doable on unlikely terrain and in cold climates, using near-net-zero technology. Different from other books on greenhouse design and management, this book advocates for an indoor agriculture using permaculture design concepts—integration, multi-functions, perennials, and polycultures—that take season extension into new and important territory. Chapters Include: - Expanding the Possible with Season Extension - The History and Mechanics of the Climate Battery - Considerations for Building Your Own Greenhouse - Several Off-site Case Studies - And much more! Osentowski, director and founder of Central Rocky Mountain Permaculture Institute (CRMPI) incorporates deep, holistic permaculture design with practical common sense. His greenhouse designs, which can range from the backyard homesteader to commercial greenhouses, are completely ecological and use a simple design that traps hot and cold air and regulates it for best possible use. With detailed design drawings, photos, and profiles of successful greenhouse projects on all scales, this inspirational manual will considerably change the conversation about greenhouse design.

DKK 340.00

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From the Wood-Fired Oven - Richard Miscovich - Bog - Chelsea Green Publishing Co - Plusbog.dk

"Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic—dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes."— Peter Reinhart , author of The Bread Baker’s Apprentice In the last several years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, steaming, braising, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven''s residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard''s baker''s percentages, proper care of a sourdough starter, and more. . . . From the Wood-Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times. *Author Richard Miscovich and From the Wood-Fired Oven have been mentioned or featured in the New York Times , Saveur , Bon Appétit , NPR''s "The Splendid Table", the Boston Globe and the Los Angeles Times

DKK 390.00

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My Regenerative Kitchen - Camilla Marcus - Bog - Chelsea Green Publishing Co - Plusbog.dk

My Regenerative Kitchen offers over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne, New York City’s first certified zero-waste restaurant. With a focus on upcycling food waste and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness and food waste reduction in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus – chef, restaurateur and founder of sustainable products brand ‘west~bourne’ – encourages readers to embrace a whole-farm mentality using every part of the vegetable, as well as a zero-waste approach in the kitchen. From homemade stock and pickles to plant-based mains and crave-worthy desserts, My Regenerative Kitchen includes new favourites waiting to be discovered, such as: - Cupboard staples: Fermented Hot Sauce, Pistachio Dukkah - Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini - Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups - Small Plates: Melon as Itself, Big Salad Energy - Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos - Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset Every recipe in My Regenerative Kitchen is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as stunning photography and inspiration for how to integrate laidback, natural living and the art of beautiful, simple hospitality into any home. This book will show you that food is more than just sustenance – it’s a form of activism.

DKK 291.00

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The Alzheimer's Antidote - Amy Berger - Bog - Chelsea Green Publishing Co - Plusbog.dk

"If you or someone you know suffers from Alzheimer’s, I highly recommend this book."—Robb Wolf, New York Times bestselling author "An important and informative text . . . an excellent book."—Dr. David Perlmutter, New York Times bestselling author A revolutionary multi-pronged nutrition and lifestyle intervention to combat Alzheimer’s disease at its roots from Certified Nutrition Specialist Amy Berger Amy Berger’s research shows that Alzheimer’s results from a fuel shortage in the brain: As neurons become unable to harness energy from glucose, they atrophy and die, leading to classic symptoms like memory loss and behavioral changes. This is a revolutionary approach—one that has been discussed in the scientific literature for years but has only recently been given credence in clinical settings, thanks to extremely promising studies wherein Alzheimer’s patients have experienced complete reversals of the condition. Medical and scientific journals are full of research showing alternate ways to fuel the starving brain, but no one has been bringing this essential information to the people who need it most—until now. In a culture obsessed with miracle medications, the pharmaceutical route for tackling Alzheimer’s has been a massive failure. Pills and potions don’t address underlying causes, and regarding Alzheimer’s, they typically fail to improve even the symptoms. As a metabolic problem, the only effective way to treat Alzheimer’s may be a multifaceted approach that fundamentally reprograms energy generation in the brain. The good news is, the secret is as simple as switching to a low-carb, high-fat diet. The Alzheimer’s Antidote shows us that cognitive decline is not inevitable , but if it does occur, we don’t have to sit idly by and wait helplessly while it progresses and worsens. Amy Berger empowers loved ones and caregivers of Alzheimer’s sufferers, and offers hope and light against this otherwise unnavigable labyrinth of darkness.

DKK 241.00

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Restoring Heritage Grains - Eli Rogosa - Bog - Chelsea Green Publishing Co - Plusbog.dk

Including recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ''wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace'' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains , author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.

DKK 192.00

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The Small-Scale Poultry Flock, Revised Edition - Harvey Ussery - Bog - Chelsea Green Publishing Co - Plusbog.dk

The first edition of The Small-Scale Poultry Flock helped thousands of small-scale farmers and smallholders adopt a practical model for working with chickens and other domestic fowl based on natural systems. In this expanded and thoroughly revised edition, readers will find plenty of all-new material. Author Harvey Ussery introduces readers to his new favorite breed of chicken, Icelandics; describes how he manages his breeding flock using a clan mating system; presents detailed information on the use of trapnests and record-keeping spreadsheets for evaluating breeding hen performance; and provides step-by-step instructions for construction of an ingeniously designed mobile poultry shelter. Readers will also find fully updated information and tips on all aspects of flock management, including: - growing (and sourcing) feed on a small scale - cultivating earthworms and grubs as high-protein poultry feed - brooding (and breeding) at home - implementing manure management - using electric net fencing for ranging flocks - using poultry as insect and weed managers in the garden and orchard - enlisting your chickens as garden tillers and compost-makers - protecting the flock from predators - keeping the flock healthy - working with mother hens In The Small-Scale Poultry Flock, Revised Edition Ussery presents a sustainable and ecologically friendly model that can be adapted to a variety of scales. His advice and examples throughout the book will prove invaluable for beginner farmers, growers looking to incorporate poultry into their programme and experienced farmers looking to create a truly sustainable system.

DKK 340.00

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Wild Fermentation - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times ‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ The New Yorker ‘…the high priest of fermentation theory’ the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: - Low-salt or salt-free sauerkraut - Grape Water Kefir Soda - Kombucha Soda - Dairy-free yogurt - Savoury vegetable sourdough pancakes - Miso-Tahini spread - Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!

DKK 216.00

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Water in Plain Sight - Judith D. Schwartz - Bog - Chelsea Green Publishing Co - Plusbog.dk

"Water in Plain Sight proves that our water woes aren’t inevitable, and that the most sustainable path forward lies in partnering with nature rather than attempting to wrestle it into submission.”—Ben Goldfarb, author of Eager and CrossingsWater scarcity is on everyone’s mind. Long taken for granted, water availability has become dependent on economics, politics, and people’s food and lifestyle choices. But as anxiety mounts—and even as a swath of California farmland has been left fallow, and extremist groups worldwide exploit the desperation of people losing livelihoods to desertification—many are finding new routes to water security with key implications for food access, economic resilience, and climate change. Water does not perish, nor does it require millions of years to form as do fossil fuels. However water is always on the move and we must learn to work with its natural movement. In this timely, important book, Judith D. Schwartz presents a refreshing perspective on water that transcends zero-sum thinking. By allying with the water cycle, we can revive lush, productive landscapes, like the river in rural Zimbabwe that now flows miles further than it has in living memory thanks to restorative grazing; the fruit-filled food forest in Tucson, Arizona, grown by harvesting urban wastewater; or the mini-oasis in West Texas nourished by dew. Animated by stories from around the globe, Water In Plain Sight is an inspiring reminder that fixing the future of our drying planet involves understanding what makes natural systems thrive.

DKK 149.00

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Trees of Power - Akiva Silver - Bog - Chelsea Green Publishing Co - Plusbog.dk

The organic grower''s guide to planting, propagation, culture, and ecology Trees are our allies in healing the world. Partnering with trees allows us to build soil, enhance biodiversity, increase wildlife populations, grow food and medicine, and pull carbon out of the atmosphere, sequestering it in the soil. Trees of Power explains how we can work with these arboreal allies, specifically focusing on propagation, planting, and individual species. Author Akiva Silver is an enthusiastic tree grower with years of experience running his own commercial nursery. In this book he clearly explains the most important concepts necessary for success with perennial woody plants. It’s broken down into two parts: the first covering concepts and horticultural skills and the second with in-depth information on individual species. You’ll learn different ways to propagate trees: by seed, grafting, layering, or with cuttings. These time-honored techniques make it easy for anyone to increase their stock of trees, simply and inexpensively. Ten chapters focus on the specific ecology, culture, and uses of different trees, ones that are common to North America and in other temperate parts of the world: Chestnut: The Bread Tree Apples: The Magnetic Center Poplar: The Homemaker Ash: Maker of Wood Mulberry: The Giving Tree Elderberry: The Caretaker Hickory: Pillars of Life Hazelnut: The Provider Black Locust: The Restoration Tree Beech: The Root Runner Trees of Power fills an urgent need for up-to-date information on some of our most important tree species, those that have multiple benefits for humans, animals, and nature. It also provides inspiration for new generations of tree stewards and caretakers who will not only benefit themselves, but leave a lasting legacy for future generations. Trees of Power is for everyone who wants to connect with trees. It is for the survivalist, the gardener, the homesteader, the forager, the permaculturist, the environmentalist, the parent, the schoolteacher, the farmer, and anyone who feels a deep kinship with these magnificent beings.

DKK 192.00

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The Art of Natural Cheesemaking - David Asher - Bog - Chelsea Green Publishing Co - Plusbog.dk

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking , David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

DKK 266.00

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The Healthy Vegetable Garden - Sally Morgan - Bog - Chelsea Green Publishing Co - Plusbog.dk

A must-read for anyone who wants to know how to grow their own zero-food miles, pesticide-free veg, while treading gently upon our planet. Dave Goulson, author of The Garden Jungle and Gardening for Bumblebees Whether you’re an experienced gardener or have ambitious plans for your allotment, this A–Z, soil-to-table guide shows you how to reduce chemical inputs; naturally enrich your growing ecology; and create a hardy, nutrient-dense and delicious crop. In The Healthy Vegetable Garden, expert organic gardener Sally Morgan explains how to use natural approaches to cope with the challenges of a changing climate through principles from regenerative gardening, agroecology and permaculture – all to help your green space thrive. The Healthy Vegetable Garden shows you how to: - Combat disease and keep pests at bay with natural predators, companion planting and trap and barrier crops - Choose the right plants to attract pollinators and pest predators - Build a healthy soil full of organic matter, earthworms and mycorrhizal fungi - Regenerate soil through no-dig practices, composting, cover crops and mulching - Boost biodiversity through the use of crop rotations and polyculture - Rewild your garden by creating a range of habitats, making use of walls and fences, log piles, water features and wild corners - Understand plant defences and use biocontrols - Make natural barriers , traps and lures A healthy, productive garden should work in harmony with nature to produce and protect delicious fruits and vegetables as well as build a rich soil that is full of life. With The Healthy Vegetable Garden, growers of all levels will start reducing incidents of pests and diseases while creating a verdant habitat – all without the need for fertilizers, pesticides or weedkillers.

DKK 211.00

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Milk Into Cheese - David Asher - Bog - Chelsea Green Publishing Co - Plusbog.dk

Longlisted for the André Simon Award for Food Books for 2024 “Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.” —David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk’s destiny. In Milk Into Cheese , cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. A perfect companion to David’s The Art of Natural Cheesemaking , Milk Into Cheese expands the cheesemaker’s tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology. Milk Into Cheese also celebrates the world’s most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs—and the ecological principles that guide—natural cheesemaking. "An inspired how-to guide for the greatest of culinary transformations.”—Dan Barber, chef, Blue Hill “In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers

DKK 587.00

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The Organic Grain Grower - Jack Lazor - Bog - Chelsea Green Publishing Co - Plusbog.dk

" The Organic Grain Grower is the best resource we’ve seen for small-scale grain growers everywhere. . . . [Lazor''s] passion comes alive in this fine guidebook’s depth of detail."— Mother Earth News The ultimate guide to growing organic grains on a small and ecological scale The Organic Grain Grower is invaluable for both home-scale and commercial producers interested in expanding their resiliency and crop diversity through growing their own grains. Longtime farmer and organic pioneer Jack Lazor covers how to grow and store wheat, barley, oats, corn, dry beans, soybeans, pulse crops, oilseeds, grasses, nutrient-dense forages, and lesser-known cereals. In addition to detailed cultivation and processing information, Lazor argues the importance of integrating grains on the organic farm (not to mention for the local-food system) for reasons of biodiversity and whole farm management. Including extensive information on: - The history of grain growing and consumption in North America - The twenty-first century and the birth of the local-food movement - Considering your farm''s scale and climate - Understanding soil fertility and structure - Planting your crop (including spring vs. fall cereals and preparing your soil) - The growing and ripening process (reproductive, milk, hard-and-soft dough stages) - The grain harvest - Preparing grain for sale, storage, or end use (drying, cleaning seed, grain handling) - Seed breeding and saving - Machinery, infrastructure, and processing (both home-scale tools and larger farm equipment) - Grinding grains for livestock rations (including how to put together a ration based on protein content) and sample rations for dairy cows, pigs, and chickens - Processing grains for human consumption - Additional resources and information for new grain farmers, and more... Beginners will learn how to grow enough wheat for a year''s supply of bread flour for their homestead, and farmers will learn how to become part of a grain co-op, working alongside artisan bakers and mills. Never before has there been a guide to growing organic grains applicable both for the home-scale and professional farming scale. This will be a classic for decades to come and a crucial addition to any farmer''s, homesteader''s, gardener''s, agronomist''s, or seed-saver''s library.

DKK 390.00

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Chile, Clove, and Cardamom - Beth Dooley - Bog - Chelsea Green Publishing Co - Plusbog.dk

Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth – including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa and the deserts shared by the US and Mexico. Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours. Gary Paul Nabhan , world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Award–winning food writer Beth Dooley , who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes to honour the amazing cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on easy-to-follow cooking methods for planning your own desert meals. Inside, you’ll find: - Main Dishes : Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze. - Light Fare and Small Plates : Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup. - Dips and Sauces : Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam. - Breads : Pocket Flat Breads, Pan de Semita, and Blue Corn Bread. - Soups and Stews : Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho. - Salads : Desert Succotash, Za’atar-Roasted Cauliflower, and Tangerine and Radish Salad. - Drinks and Desserts : Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels. As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality ingredients as well as how to use them in a changing world.

DKK 291.00

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Mastering Stocks and Broths - Rachael Mamane - Bog - Chelsea Green Publishing Co - Plusbog.dk

James Beard Foundation Book Award Finalist "Top Ten Cookbook of the Year"― Booklist "Mamane’s writing is as beautiful, thoughtful, and caring as her approach to food, the table, and her stocks. And I love [her] intriguing recipes."—Deborah Madison Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths―both on their own and as the base for a recipe―can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Author Rachael Mamane takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will also learn: - The importance of quality sourcing - The practical and health benefits of stocks and broths - Detailed methodology on how to develop, store, and use stocks in a home kitchen. The recipes place an emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further. Perhaps most important to remember: a good stock takes time. This is part of the pleasure―making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens―a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane’s approach to truly slow cookery and her effervescent love for food itself. "Mamane’s recipes are truly irresistible." ―Jessica Prentice, author of Full Moon Feast; cofounder, Three Stone Hearth "Read this book. . . . it will heal you."―Camas Davis, butcher; writer; owner, Portland Meat Collective

DKK 291.00

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The Hungry Ghost Bread Book - Jonathan Stevens - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Bread Builders - Daniel Wing - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Forest Garden Greenhouse - Jerome Osentowski - Bog - Chelsea Green Publishing Co - Plusbog.dk

From the Wood-Fired Oven - Richard Miscovich - Bog - Chelsea Green Publishing Co - Plusbog.dk

My Regenerative Kitchen - Camilla Marcus - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Alzheimer's Antidote - Amy Berger - Bog - Chelsea Green Publishing Co - Plusbog.dk

Restoring Heritage Grains - Eli Rogosa - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Small-Scale Poultry Flock, Revised Edition - Harvey Ussery - Bog - Chelsea Green Publishing Co - Plusbog.dk

Wild Fermentation - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Water in Plain Sight - Judith D. Schwartz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Trees of Power - Akiva Silver - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Art of Natural Cheesemaking - David Asher - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Healthy Vegetable Garden - Sally Morgan - Bog - Chelsea Green Publishing Co - Plusbog.dk

Milk Into Cheese - David Asher - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Organic Grain Grower - Jack Lazor - Bog - Chelsea Green Publishing Co - Plusbog.dk

Chile, Clove, and Cardamom - Beth Dooley - Bog - Chelsea Green Publishing Co - Plusbog.dk

Mastering Stocks and Broths - Rachael Mamane - Bog - Chelsea Green Publishing Co - Plusbog.dk

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