Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
The urban farming movement continues to grow in popularity, and many urban farmers often find themselves with a surplus of produce. Through canning and jarring, urban farmers can continue to enjoy their crops throughout the winter. This guide to jarring and canning includes tips on what to do with a variety of fruits and vegetables, from jams to pickles, and has recipes for beginners as well as experienced canners. It provides important tips on safe canning and avoiding contamination as well.
Author: Pascal Baudar
Publisher: Chelsea Green Publishing
Release Date: 2016-03-24
Genre: Cooking (Wild foods)
With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.
Uniquely focusing on the regional component of peacebuilding, this book provides an in-depth empirical analysis of peace processes in Sri Lanka and Myanmar. Sánchez-Cacicedo argues that though identified as 'global' forms of peacebuilding and involvement, they in fact lack the necessary legitimacy at local and regional levels, critiquing liberal peacebuilding approaches and international interventions in state building processes.The book explores the lack of consensus between non-regional and regional actors involved in the 2002 peace process and its implications in Sri Lanka, and the similar situation in Myanmar, exploring the driving forces of external involvement in the country's statebuilding process. Both case studies provide a rich insight into the regional actors of Asia and the relationship between China and India with its neighbours.Building States, Building Peace highlights how the regional can prevail over the global structure, reconfiguring our views on the optimal ways in which to achieve peace.
Author: Harry Harrison
Publisher: Heyne Verlag
Release Date: 2014-08-28
Glückliches neues Jahrhundert! New York kurz vor der Jahrhundertwende: 35 Millionen Menschen leben in der Stadt, die längst nicht mehr in der Lage ist, alle mit den einfachsten Mitteln zu versorgen. Alle leben auf engstem Raum, Trinkwasser ist rationiert, und echte Nahrung können sich nur die Reichen leisten. Als Billy Chung durch Zufall entdeckt, dass die Alarmanlage der Wohnung von Big Mike, einem Unterweltboss, ausgefallen ist, macht er sich das zunutze und raubt ihn aus. Mike überrascht ihn dabei, Billy tötet ihn. Dem Polizisten Andy Rusch werden die Ermittlungen übertragen, doch sein Arbeitseifer schlägt zunehmend in Besessenheit um ...
Wie können wir mit Veränderungen umgehen und Krisen unbeschadet überstehen? Dem standfesten Känguru fällt das ganz leicht: Es reagiert kraftvoll und flexibel auf seine Umgebung. So hält es auch in schwierigen Situationen die Balance und findet immer einen Weg, um handlungsfähig zu bleiben. Je nach Anforderung hüpft es mit kleinen oder großen Sprüngen auf sein Ziel zu. All das hilft ihm, seine innere Stärke zu bewahren und stets problemlos mit Herausforderungen fertig zu werden. Die erfahrene Trainerin Jutta Heller erklärt anhand der Känguruqualitäten, wie man innere Widerstandskraft gewinnt und Resilienz aufbaut. Mit dem Känguru als Vorbild kann jeder seine „Stehaufkompetenz“ trainieren und stark durchs Leben gehen.