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Farm to table cooking
Cook This Now by
Call Number: 641.5973 CLA
This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook.
Cooking from the Farmer's Market by
Call Number: 641.5 COO
Complete descriptions of over 100 vegetables and fruits—from beans and peas to leafy greens to berries and stone fruits—provide information on the peak season for each, as well as how to select, store, and work with all your favorites.
Homegrown Pure and Simple by
Call Number: 641.563 NIS
Inspired to provide his growing family with meals as full of flavor as those he'd enjoyed at his mother's table, Michel planted a garden of his own. The result was a delicious array of recipes based on the best the garden or, if you're not that fortunate, the organic produce in the farmers' market or grocery store has to offer.
The Beekman 1802 Heirloom Cookbook by
Call Number: 641.5974 RID
From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken n' dumplings for a snowy winter's day, this is simple yet luscious farm-fresh fare that everyone will love.
The Edible Herb Garden by
Call Number: 641.657 CRE
The Edible Herb Garden,/i> features an incredible collection of fragrant and savory herbs used in delicious dishes as well as herb blends, herbed oils and vinegars, and even herb-flavored vodka!
The Farm by
Call Number: 641.5973 KNA
From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time.
The Harvest Eating Cookbook by
Call Number: 641.564 SNO
The more than 200 easy, delicious recipes are identified by season to emphasize the importance of buying fresh ingredients.
The Locavore's Kitchen by
Call Number: 641.302 SUS
The Locavore’s Kitcheninvites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers’ markets through cooking and preserving the freshest ingredients.
The Tomato Festival Cookbook by
Call Number: 641.65642 DAV
With 150 tempting recipes for those lush, vine-ripened, sun-warmed, fat, juicy, and ready-to-burst heirloom tomatoes, The Tomato Festival Cookbook is the landmark cookbook for America's favorite garden vegetable.
Call Number: 641.6564 DAV
There is nothing quite like summer's fresh, juicy, ripe tomatoes. Here are 150 tempting recipes, developed to celebrate heirlooms and highlight their glorious flavors.
Call Number: 641.65 CUL
Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables.
Preserving and Canning
Canning and Preserving with Ashley English by
Call Number: 641.42 ENG
Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning. Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options.
Food in Jars by
Call Number: 641.4 MCC
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more.
Making and Using Dried Foods by
Call Number: 641.44 HOB
Dry and store fruits, vegetables, grains, meats, and herbs with these simple, step-by-step instructions. Includes dozens of recipes and plans for building your own food dryer.
The Busy Person's Guide to Preserving Food by
Call Number: 641.4 CHA
With this indispensable guide readers will discover the fastest, easiest way to stockpile and preserve the season's best fruits, vegetables, and herbs. Included are step-by-step instructions for storing today's most popular produce quickly and easily.
The Preservation Kitchen by
Call Number: 641.42 VIR
The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life.
The Williams-Sonoma Art of Preserving by
Call Number: 641.42 ATW
Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.
Call Number: 641.42 BON
Bone shares simple methods to preserve meat, fruits, and vegetables in small batches using low-tech options such as oil-preserving, curing, and freezing.