Search results for: farm-to-table-desserts

Farm to Table Desserts

Author : Lei Shishak
File Size : 85.91 MB
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When we shop at farmers’ markets, we support our local economy and consume food that’s healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit. With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Lei’s instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Lei’s favorites: • Stone peach cobbler • Fig jam • Sweet corn panna cotta • Strawberry hand pie • Sweet potato cake • Blood orange pot de crème

The Farm to Table French Phrasebook

Author : Victoria Mas
File Size : 32.81 MB
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FRENCH CULINARY PHRASES, FOODIE TERMS, AND CULTURAL TIPS COME TOGETHER IN THE ULTIMATE FOOD-LOVER’S GUIDE PAYS DES DÉLICES Whether you’re spending a semester in Paris, vacationing in the Riviera, dining at a local bistro or mastering the French culinary art in your own kitchen, The Farm to Table French Phrasebook opens a bountiful world of food that you won’t find in any textbook or classroom: •Navigate produce markets, charcuteries and patisseries •Prepare meals the French way with delicious, authentic recipes •Speak the lingo of Paris’s top restaurants and bistros •Pair regional wines with delightful cheeses •Master the proper table etiquette for dining at a friend’s house

Welcome Home Harvest Cookbook

Author : Hope Comerford
File Size : 76.20 MB
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Healthy, farm-fresh slow cooker recipes for the whole family Your slow cooker is your solution for wholesome farm-to-table meals without a lot of fuss! Stop at the farmer’s market for some veggies and meat, toss it in your slow cooker with a few herbs, and let your slow cooker do the rest. In these bright pages you’ll also find recipes for slow cooker salsa, apple butter, peach jam, and more—prep in the slow cooker to make your harvest canning that much easier! Hope Comerford has selected the best wholesome meals from home cooks across the country and can’t wait to share them with you. She’ll also give you tips on what size slow cooker to purchase, how to know when your meal is done, and more. Find family-friendly recipes such as: Chicken and Basil Tortellini Butternut Squash Chili Fresh Green Bean Casserole Grandma’s Bone Broth Slow Cooker Salsa Plum Butter Roasted Tomato Soup And many more!

The Beekman 1802 Heirloom Dessert Cookbook

Author : Brent Ridge
File Size : 34.83 MB
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Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became "accidental goat farmers." But what began as a way to reconnect with their own style of modern country living soon exploded into a wildly successful brand, Beekman 1802, named after their historic home. Brent and Josh are now world-renowned for producing everything from magnificent handcrafted goat’s milk soaps to artisanal Blaak cheese, and now, with The Beekman 1802 Heirloom Dessert Cookbook, they’re bringing their special vintage-modern touch to classic, remarkable recipes bound to become family favorites year after year. The Beekman 1802 Heirloom Dessert Cookbook will show off the delicious and decadent recipes that the Beekman Boys have collected from across the generations of their family, from Brent’s grandmother’s Fourth of July Fruitcake to Josh’s mother’s Hot Chocolate Dumplings. Each recipe will be accompanied by a personal memory from the authors or a story about how that recipe came to be. With eco-conscious and vintage-oriented food production gaining traction as a major culinary trend, this beautiful package will reel in readers, whether they’re nostalgic for some classic Americana in their kitchen or just hankering for the perfect Blackberry Betty recipe.

Farm to Table Cookbook

Author : Publications International Ltd
File Size : 35.4 MB
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Whether your farm is your backyard garden, a farmers' market, a CSA box, the community garden or a local farm, this book will help you make the most out of your bounty. From hearty breakfasts, satisfying sandwiches and impressive entrées to homemade breads, sharable snacks and decadent desserts, you'll find everything you need to pile your table high with simple farmhouse goodness. Take advantage of spring's first rhubarb with Strawberry Rhubarb Pie. For a taste of summer, try Peach and Blueberry Crisp topped with Fresh Corn Ice Cream, or Zucchini Basil Cupcakes and Crunchy Jicama, Radish and Melon Salad. Celebrate fall's bounty with Butternut Squash Mac and Cheese, Baked Pumpkin Oatmeal and Kale Frittata with Bacon. Recipes for breakfast, salads, soups, sandwiches, entrees, vegetables, side dishes, snacks, breads, desserts, sauces and pickles. Hardcover, 192 pages

Beach House Dinners

Author : Lei Shishak
File Size : 39.54 MB
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Delicious Dinner-Only Recipes that Showcase the Highly Desirable Beach Lifestyle Dinner is the most home-cooked meal of the day. We gather in the kitchen, open up a great cookbook, and see what ingredients we have in our pantry. Our devices are off, work is done for the day, and we get ready to make and share an amazing meal. Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round celebrates these moments. In her fourth book, chef Lei Shishak returns to her first love—good food by the beach. Whether you currently live by the beach or dream of being at one, get ready to be inspired by the evening meal recipes in Beach House Dinners. Lei has included 80 delectable recipes that she makes at her beach house in Southern California, home to some of the world’s most beautiful beaches. She’s captivated every day by the dazzling beauty of the beaches near her home, and she shares this through food. Each recipe in this book will inspire and transport you to beautiful places around the world, some of which you may already know and others may be new. Either way, her hope is that while making each recipe you’ll become blissfully unaware of the distractions of everyday life and in the end, you and your guests will melt into the joy of eating a great meal. Short on time? All of the recipes are straightforward and hassle-free, leaving you plenty of time to relax, enjoy conversations on the beach, savor dips in the ocean, and bask in the warm sun. In many of the recipes, steps are broken down into those that can be done the night before or the morning of so you can spend less time in the kitchen and more time at the beach. Recipes include some of chef Lei’s favorites like: Summer Tomato Soup with Three-Cheese Panini Coconut Shrimp with Three Sauces Roasted Whole Sea Bass Lemon Garlic Chicken Hearts of Palm Salad Jerk Spareribs Salmon Burger Pot Roast Tagine Lobster Roll and more!

Farm to retail Margins for Fluid Milk

Author : United States. Bureau of Agricultural Economics
File Size : 24.24 MB
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Farm to Table

Author : Publications International, Ltd
File Size : 47.7 MB
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"Whether your farm is your backyard garden, a farmers' market, a CSA box, the community garden or a local farm, this book will help you make the most out of your bounty. From hearty breadfasts, satisfying sandwiches and impressive entrees to homemade breads, sharable snackd and decadent desserts, you'll find everything you need to pile your table high with simple farmhouse goodness."

From Farm to Table

Author : Mary Butenhoff
File Size : 57.96 MB
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In this book, learn how foods like apples, milk, and grain are produced on farms and sent to stores for us to buy and eat.

America Farm to Table

Author : Mario Batali
File Size : 83.61 MB
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Bestselling author and world-renowned chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. America -- Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

Food from Farm to Table

Author :
File Size : 61.4 MB
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The Connecticut Farm Table Cookbook 150 Homegrown Recipes from the Nutmeg State The Farm Table Cookbook

Author : Tracey Medeiros
File Size : 81.15 MB
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From Connecticut’s seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do. As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop. Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.

Dairy Situation

Author :
File Size : 66.92 MB
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History of Soy Ice Cream and Other Non Dairy Frozen Desserts 1899 2013

Author : William Shurtleff
File Size : 73.41 MB
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Mystery of the McCALLUM FARM

Author : Ann Morgan Taylor
File Size : 69.13 MB
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Missey Wilcox is a spunky young teenager and amateur detective. She comes by her sleuthing naturally as her father is the chief of police of Evergreen. While accompanying her grandmother on a visit to the McCallum farm, she discovers clues to the mystery of buried money stolen from the railroad a hundred years ago. Determined to solve the mystery, Missey enlists the help of her best friend, Willow, to decipher the clues, but is unaware there is someone else looking for the stolen money, someone who is willing to remove all obstacles, including Missey, to get his hands on the buried treasure.

The Vermont Farm Table Cookbook 150 Home Grown Recipes from the Green Mountain State

Author : Tracey Medeiros
File Size : 62.50 MB
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For farm-to-table cooking and dining like you've never seen it, Vermont is the place. Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model. When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state. Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers’ market in search of the ingredients. And with dishes that shout “only in Vermont,”like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you’ll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers. Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.

The Dairy Situation

Author :
File Size : 46.58 MB
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From farm to fork

Author : Lois Clegg
File Size : 81.62 MB
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TABLE OF CONTENTS: How to use this book - General notes to the teacher or self access user - INTRODUCTION: 1. Courses on food science – PRODUCTS: 2. Cheeses - 3. Ham and pork products - 4. Bees and a bee museum - 5. Wine, wine tasting and winemaking in the UK – ISSUES FOR THE NEW MILLENNIUM: 6. Packaging and the environment - 7. Hunger in the world - 8. Fair trade - 9. Nutritional and safety assessments of foods and feeds - 10. Using websites and evaluating online information – INTERNATIONALISATION: 11. Labels and markers - 12. Food of the world and terms which are not translated - 13. Books about food from round the world - 14. The Mediterranean diet – THE PUBLIC SPHERE: 15. Diet and the role of the public sector - 16. School meals - 17. Dissemination of scientific knowledge - 18. Food scares - 19. Marketing and catering for special requirements – EATING TODAY: 20. Changing habits in food consumption - 21. Seasonal and celebration food - 22. Recipes - 23. Going back to traditions – CONCLUSION: 24. Looking for a job - Notes and answers - Sources and acknowledgements

From the Farm to the Table

Author : Gary Holthaus
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As with other areas of human industry, it has been assumed that technological progress would improve all aspects of agriculture. Technology would increase both efficiency and yield, or so we thought. The directions taken by technology may have worked for a while, but the same technologies that give us an advantage also create disadvantages. It's now a common story in rural America: pesticides, fertilizers, "big iron" combines, and other costly advancements may increase speed but also reduce efficiency, while farmers endure debt, dangerous working conditions, and long hours to pay for the technology. Land, livelihood, and lives are lost in an effort to keep up and break even. There is more to this story that affects both the food we eat and our provisions for the future. Too many Americans eat the food on their plates with little thought to its origin and in blind faith that government regulations will protect them from danger. While many Americans might have grown up in farming families, there are fewer family-owned farms with each passing generation. Americans are becoming disconnected from understanding the sources and content of their food. The farmers interviewed in From the Farm to the Table can help reestablish that connection. Gary Holthaus illuminates the state of American agriculture today, particularly the impact of globalization, through the stories of farmers who balance traditional practices with innovative methods to meet market demands. Holthaus demonstrates how the vitality of America's communities is bound to the successes and failures of its farmers. In From the Farm to the Table, farmers explain how their lives and communities have changed as they work to create healthy soil, healthy animals, and healthy food in a context of often inappropriate federal policy, growing competition from abroad, public misconceptions regarding government subsidies, the dangers of environmental damage and genetically modified crops, and the myths of modern economics. Rather than predicting doom and despair for small American growers, Holthaus shows their hope and the practical solutions they utilize. As these farmers tell their stories, "organic" and "sustainable" farming become real and meaningful. As they share their work and their lives, they reveal how those concepts affect the food we eat and the land on which it's grown, and how vital farming is to the American economy.

Delicious Pumpkin Dessert Recipes

Author : Rosemary Coleman
File Size : 85.2 MB
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Delicious Pumpkin Dessert Recipes, part of the Easy Thanksgiving Recipes series, has recipes for over 120 delicious desserts featuring pumpkin and pumpkin spices. This dessert cookbook has dessert recipes for cakes, pies, ice creams, cheesecakes, cookies and so many more delicious pumpkin desserts. This is not a diet cookbook. This is not a low-calorie cookbook. This is, pure and simple, a collection of delicious desserts.Much more than just a pumpkin cookbook and more than just pumpkin pie! Discover delectable and mouthwatering versions of all your favorite desserts. This Thanksgiving cookbook also contains a brief history of Thanksgiving and pumpkins as a food, as well as fun facts about each.From The Farmer's Table:"Rosemary Coleman, a classically trained chef, covers pumpkin desserts from A to Z in this easy to follow Thanksgiving cookbook. But this book is really more than just a collection Thanksgiving recipes, it is the quintessential pumpkin dessert cookbook."In this dessert cookbook, you will find such delicious treats as: Classic Pumpkin PieNutty Pumpkin Choco Chunk Cookie PiePumpkin Snickerdoodle CookiesCinnamon Sugar Pumpkin KissesPumpkin Praline FudgeWhite Chocolate Pumpkin BarsPumpkin Ale Ice CreamPumpkin Bread PuddingPumpkin Pie Cannoli'sPumpkin Banana Cream RollDouble Dark Chocolate Pumpkin CheesecakeClassic Pumpkin BreadPumpkin Cocktails and Non-Alcoholic DrinksAnd over 120 More Incredible Pumpkin Dessert Recipes!!