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Profiles of 40 herbs—including popular varieties like basil, bay laurel, lemon verbena, tarragon, savory, thyme, and more—feature tasting notes, cultivation information, and harvesting tips. Additional information includes instructions for preserving and storing, along with techniques for making delicious pastes, syrups, vinegar, and butters. 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Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e“A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook\u003cbr\u003e\u003cbr\u003eTrusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. 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With simple lessons and recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation. IACP Award winner and James Beard Award finalist Cara Mangini (The Vegetable Butcher) presents a foundational education in vegetable cooking in an eminently approachable framework—through uncomplicated lessons with seasonal riffs (think a Vegetable Grain Bowl, Hearty Entrée Salad, or Frittata, each with variations for spring, summer, and fall). 35 essential dishes. 3 seasonal variations. 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But what do we do with all those tomatoes? Acclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it’s a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favorite summer fruit. There are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad. Holmberg also reveals her secret, umami-packed ingredient—tomato water. 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Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere.\u003c\/p\u003e\n\u003cp\u003eIn Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments:\u003c\/p\u003e\n\u003cp\u003e• At home\u003cbr\u003e• From the wild plants in your local landscape\u003cbr\u003e• From the cultivated plants in your garden\u003c\/p\u003e\n\u003cp\u003eFrom sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro.\u003c\/p\u003e\n\u003cp\u003eSo much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003ePages:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003e304 pages\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003eBook Art:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003eColor photographs throughout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003eSize:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003e7 x 10 inch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003ePublisher:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eChelsea Green Publishing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"book-detail\" width=\"30%\"\u003e\u003cstrong\u003ePub. Date:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003eFebruary 19, 2020\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"book-detail\" width=\"30%\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003e9781603588515\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Annies Heirloom Seeds","offers":[{"title":"Default Title","offer_id":50003228557589,"sku":"A3628","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0811\/0984\/4245\/files\/wildcrafted-fermentation.jpg?v=1784233764"},{"product_id":"wild-fermentation","title":"Wild Fermentation","description":"\u003cp\u003ePaperback\u003c\/p\u003e\n\u003cp\u003e“Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”—The New Yorker\u003cbr\u003e\u003cbr\u003eThe book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!\u003c\/p\u003e\n\u003cp\u003eSandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.\u003c\/p\u003e\n\u003cp\u003eSince 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. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called “one of the unlikely rock stars of the American food scene” by The New York Times.\u003c\/p\u003e\n\u003cp\u003eThis updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStrawberry Kvass\u003c\/li\u003e\n\u003cli\u003eAfrican Sorghum Beer\u003c\/li\u003e\n\u003cli\u003eInfinite Buckwheat Bread\u003c\/li\u003e\n\u003cli\u003eAnd many more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUpdates 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 little food revolution right in your own kitchen!\u003cbr\u003e\u003cbr\u003e“A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk.”—Wired Magazine\u003cbr\u003e\u003cbr\u003eMore praise for Sandor Ellix Katz and his books:\u003c\/p\u003e\n\u003cp\u003e“The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors\u003c\/p\u003e\n\u003cp\u003e“The fermenting bible.”—Newsweek\u003c\/p\u003e\n\u003cp\u003e“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.”—Grist\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003ePages:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003e320 pages\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003eBook Art:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003eFull-color photographs full-color illustrations\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003eSize:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003e7 x 10 inch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"30%\" class=\"book-detail\"\u003e\u003cb\u003ePublisher:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eChelsea Green Publishing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"book-detail\" width=\"30%\"\u003e\u003cstrong\u003ePub. Date:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003eAugust 8, 2016\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"book-detail\" width=\"30%\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"book-detail\"\u003e9781603586283\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Annies Heirloom Seeds","offers":[{"title":"Default Title","offer_id":50003231408405,"sku":"A3629","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0811\/0984\/4245\/files\/wild-fermentation.jpg?v=1784233727"}],"url":"https:\/\/anniesheirloomseeds.sbs\/collections\/cooking-preserving.oembed","provider":"Annies Heirloom Seeds","version":"1.0","type":"link"}