{"title":"Cookbooks","description":"\u003cp\u003eBrowse our Cookbooks collection. Best Price.\u003c\/p\u003e","products":[{"product_id":"aventure-sauvage-de-la-cueillette-a-lassiette","title":"Aventure sauvage de la cueillette à l'assiette","description":"\u003cp\u003eBook language : French\u003c\/p\u003e\n\u003cp\u003eISBN : \u003cspan\u003e9782925117780 ; 9782923860404\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAuthor : Gérald Le Gal\u003c\/p\u003e\n\u003cp\u003ePublisher : Crescendo\u003c\/p\u003e\n\u003cp\u003ePublication date : 2021\u003c\/p\u003e\n\u003cp\u003ePages : 211\u003c\/p\u003e\n\u003cp\u003eSoftcover\u003c\/p\u003e\n\u003cp\u003eL'auteur nous entraîne dans une aventure où l'on découvre plus de quatre-vingts espèces de plantes sauvages. Il nous explique où les trouver, comment les reconnaître, les cueillir et les transformer en mets succulents en toute simplicité. Il souligne également leurs bienfaits nutritionnels. Soucieux de l'environnement fragile dans lequel il évolue, Gérald Le Gal partage ici quelques anecdotes et ses connaissances du milieu naturel. Des trucs de cueillette, des idées de préparation de plantes, des recettes simples et savoureuses, tout pour s'adonner aux plaisirs d'une randonnée en forêt et garnir une bonne table de façon naturelle et originale.\u003cbr\u003e\u003cbr\u003eEnseignant, agent de développement, pêcheur commercial, conférencier et animateur de la série télévisée à Télé Québec, Coureurs des bois, Gérald Le Gal a exercé mille métiers au Québec, au Canada et à l'étranger. Du Grand Nord aux forêts boréales de l'Ontario, aux côtes maritimes du Québec, il est entré en contact avec les peuples autochtones Ojibway, Inuit et Innu. Il passe des mois en forêt à s'initier aux méthodes de survie ancestrale des peuples amérindiens. Sa passion : la nature et la relation des êtres avec celle-ci.\u003c\/p\u003e","brand":"Crescendo","offers":[{"title":"4e Edition","offer_id":45522632572951,"sku":"hfv1789637683627","price":13.13,"currency_code":"USD","in_stock":true},{"title":"3e Edition","offer_id":45522632605719,"sku":"spy1789637683628","price":15.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/aventure-sauvage-de-la-cueillette-a-lassiette_1.png?v=1789637687"},{"product_id":"foret-identifier-cueillir-cuisiner","title":"FORÊT - Identifier, cueillir, cuisiner","description":"\u003cp\u003eBook language : French\u003c\/p\u003e\n\u003cp\u003eISBN : 9782924646458\u003c\/p\u003e\n\u003cp\u003eAuthor : Ariane Paré-Le Gal and Gérald Le Gal\u003c\/p\u003e\n\u003cp\u003ePublisher : Cardinal\u003c\/p\u003e\n\u003cp\u003eRelease Year : 2019\u003c\/p\u003e\n\u003cp\u003ePages : 384\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003eFORÊT est un guide d'identification réinventé qui nous offre, dans un seul et même ouvrage, toutes les clés pour redécouvrir les trésors oubliés de ce formidable garde-manger que constitue notre terroir sauvage. 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Ce livre vous offre une introduction au garde-manger nordique à travers les histoires et les recettes d'une fabuleuse aventurière. Il porte en lui un savoir ancestral encore peu transmis : Comment intégrer les plantes, poissons et viandes sauvages dans notre quotidien? Guide de survie, mémoire, éloge de notre terroir, guide de terrain le livre de Michele Genest est à la fois un portrait de la vie boréale et une exploration des nourritures indigènes cueillies dans nos forêts. 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Il offre des modes généraux de préparation et de conservation de légumes, de gelées, de vin, etc. et plus de 125 recettes faciles. Considérations sur la valeur nutritive et sur la survie en forêt. Calendrier de récoltes. Le complément pratique du guide d’identification Plantes sauvages comestibles. L'ajout d'une centaine de photos dans la deuxième édition de Plantes sauvages au menu, lui a donné une allure complètement différente. 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With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. 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Wild is wonderful when it comes to Genest’s creative treatments for northern viands, with exciting ideas such as moose cooked in Yukon-brewed espresso stout and finished with chocolate, lime and cilantro, Arctic char marinated in grappa and then hot-smoked, or roasted spruce grouse draped in a sour cream and Madeira sauce. As much culinary adventure story as cookbook, The Boreal Gourmet combines a portrait of northern life with an exploration of wild or “country” foods in gourmet recipes for the home cook. 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The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eYogurt Culture\u003c\/i\u003e\u003cspan\u003e, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, \u003c\/span\u003e\u003ci\u003eYogurt Culture\u003c\/i\u003e\u003cspan\u003e offers a fresh, comprehensive take on a beloved food.\u003c\/span\u003e\u003c\/p\u003e","brand":"Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":45522641289239,"sku":"fff1789638491327","price":15.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/yogurt-culture_1.jpg?v=1789638496"},{"product_id":"just-mushrooms-celebrating-the-future-of-food","title":"Just Mushrooms - Celebrating the future of food","description":"\u003cp\u003eLanguage : English\u003c\/p\u003e\n\u003cp\u003eISBN : 9781792355141\u003c\/p\u003e\n\u003cp\u003eAuthor : Michelle Russell \u0026amp; Camille DeGabrielle\u003c\/p\u003e\n\u003cp\u003ePublisher : Independent Publisher\u003c\/p\u003e\n\u003cp\u003ePublication date : 2020\u003c\/p\u003e\n\u003cp\u003ePages : 91\u003c\/p\u003e\n\u003cp\u003ePaperback\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust Mushrooms is a resource offering plant-based mushroom centric recipes for the novice and master alike. This book offers an array of methodologies for cooking mushrooms while harnessing their healing potential. With a focus on the future, whole body health and sustainability take center stage by keeping all recipes plant-based and gluten-free. \u003c\/span\u003e\u003c\/p\u003e","brand":"Independent Publisher","offers":[{"title":"Default Title","offer_id":45522641322007,"sku":"bei1789638493430","price":12.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/just-mushrooms---celebrating-the-future-of-food_1.jpg?v=1789638498"},{"product_id":"revolution-kombucha","title":"Révolution kombucha","description":"\u003cdiv\u003eBook Language : French\u003c\/div\u003e\n\u003cdiv\u003eISBN : 9782761954952\u003c\/div\u003e\n\u003cdiv\u003eAuthor : Sébastien Bureau \u0026amp; David Côté\u003c\/div\u003e\n\u003cdiv\u003ePublisher: Les Éditions de l'Homme\u003c\/div\u003e\n\u003cdiv\u003ePublication date : 2020\u003c\/div\u003e\n\u003cdiv\u003ePages : 143\u003c\/div\u003e\n\u003cp\u003eSoftcover\u003c\/p\u003e\n\u003cp\u003eÀ vos pots, vos jarres et vos fûts : voici la bible du kombucha! Qui a dit que faire son kombucha était compliqué? Dans cet ouvrage aussi pétillant que la boisson elle-même, vous apprendrez, entre autres, à démarrer votre propre culture, à prendre soin de votre mère (ou scoby) et à utiliser le nectar qu'elle produit dans une foule de recettes.\u003c\/p\u003e\n\u003cp\u003eAu menu : - une portion théorique - mais digeste! - pour les apprentis, avec quelques compléments pour les nerds ; - des techniques de brassage et d'aromatisation créative; - 11 recettes de base, incluant vinaigre, teinture, version sans sucre; - 20 recettes colorées de cocktails faits à partir de kombucha.\u003c\/p\u003e\n\u003cp\u003eBeaucoup plus qu'un livre de cuisine, Révolution kombucha déborde d'informations utiles sur la fermentation, d'anecdotes amusantes et de trucs de génie pour faire de vous un dompteur de bactéries sans pareil et le maître brasseur le plus populaire de votre groupe d'amis.\u003c\/p\u003e","brand":"Les éditions de l'homme","offers":[{"title":"Default Title","offer_id":45522641518615,"sku":"epn1789638512099","price":13.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/revolution-kombucha_1.jpg?v=1789638519"},{"product_id":"sandor-katzs-fermentation-journeys","title":"Sandor Katz's Fermentation Journeys","description":"\u003cp\u003eLanguage : English\u003c\/p\u003e\n\u003cp\u003eISBN : 9781645020349\u003c\/p\u003e\n\u003cp\u003eAuthor : Sandor Ellix Katz\u003c\/p\u003e\n\u003cp\u003ePublisher : Chelsea Green Publishing\u003c\/p\u003e\n\u003cp\u003eRelease Year : 2021\u003c\/p\u003e\n\u003cp\u003ePages : 232\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003eFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.\u003c\/p\u003e\n\u003cp\u003eIn his latest book,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSandor Katz’s\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFermentation Journeys\u003c\/em\u003e, Katz takes readers along with him to revisit these special places, people, and foods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDetailed descriptions of traditional fermentation techniques\u003c\/li\u003e\n\u003cli\u003eCelebrating local customs and ceremonies that surround particular ferments\u003c\/li\u003e\n\u003cli\u003eProfiles of the farmers, business owners, and experimenters Katz has met on his journeys\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eIt contains over 60 recipes for global ferments, including:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003eChicha de jora\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(Ecuador)\u003c\/li\u003e\n\u003cli\u003eMisa Ono’s\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eShio-koji\u003c\/em\u003e, or salt koji (Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eDoubanjiang\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(China)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eEfo riro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003espinach stew (Nigeria)\u003c\/li\u003e\n\u003cli\u003eWhole sour cabbages (Croatia)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eChucula\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehot chocolate (Colombia)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chelsea Green Publishing","offers":[{"title":"Default Title","offer_id":45522641584151,"sku":"jfy1789638520690","price":23.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/sandor-katzs-fermentation-journeys_1.jpg?v=1789638526"},{"product_id":"fantastic-fungi-community-cookbook","title":"Fantastic Fungi Community Cookbook","description":"\u003cdiv\u003eBook language : English\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eISBN : \u003cspan data-mce-fragment=\"1\"\u003e9781647222956\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAuthor : \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" data-width=\"\" class=\"author notFaded\"\u003eEugenia Bone\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"contribution\" spacing=\"none\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-color-secondary\"\u003e(Author),\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" data-width=\"\" class=\"author notFaded\"\u003eEvan Sung\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"contribution\" spacing=\"none\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-color-secondary\"\u003e(Photographer)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003ePublisher : \u003cspan data-mce-fragment=\"1\"\u003eInsight Editions\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePublication date : 2021\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePages : 264\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eThis one-of-a-kind community-driven cookbook, edited by author Eugenia Bone, features over 100 mushroom-centric recipes from appetizers and mains to desserts and drinks.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThe Fantastic Fungi Community Cookbook is written by the people who know mushroom cooking best—mushroom lovers! These are the kinds of recipes you will actually cook for dinner: tried-and-true, family recipes representing cultures from all over the world. Recipes include:\u003cbr\u003e\u003cbr\u003e• Black Trumpet and Fig Pizza\u003cbr\u003e\u003cbr\u003e• Lobster Mushroom Chowdah\u003cbr\u003e\u003cbr\u003e• Chicken Chanterelle Paprikash\u003cbr\u003e\u003cbr\u003e• Chaga Chocolate Chip Cookies\u003cbr\u003e\u003cbr\u003eThe cookbook also features five thoughtful and engaging essays written by Eugenia that explore a wide range of topics, including mushroom cultivation and foraging. Following the path set by Louie Schwartzberg’s award-winning documentary, this cookbook will expand your appreciation of the fantastic world of fungi, their different tastes and varieties, and their many applications, from flavoring drinks to replacing meat in recipes. The most diverse and comprehensive mushroom cookbook available, the Fantastic Fungi Community Cookbook is the perfect gift for anyone who is curious about the marvelous world of mushrooms and the magic they can make in the kitchen.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-expander-header a-expander-partial-collapse-header\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Insight Editions","offers":[{"title":"Default Title","offer_id":45522641780759,"sku":"lnv1789638534724","price":26.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/fantastic-fungi-community-cookbook_1.jpg?v=1789638539"},{"product_id":"champignons-oublies-les-chefs-passent-a-table","title":"Champignons oubliés : Les chefs passent à table","description":"\u003cp\u003eBook language : French\u003c\/p\u003e\n\u003cp\u003eISBN : 9782953287592\u003c\/p\u003e\n\u003cp\u003eAuthor : Benoit Peyre\u003c\/p\u003e\n\u003cp\u003ePublisher : Éditions Benoit Peyre\u003c\/p\u003e\n\u003cp\u003ePublication date : 2018\u003c\/p\u003e\n\u003cp\u003ePages : 192\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEn cueillette comme en cuisine, il faut parfois sortir des sentiers battus. Certains champignons oubliés méritent largement les honneurs de la table. Bolet à pied rouge, Gomphide glutineux, Coprin chevelu, mais aussi Clitocybe anisé, Sparassis crépu, Lactaire améthyste et bien d'autres encore ! De nombreux méconnus cachent des trésors culinaires insoupçonnés. Sachons d'abord les trouver, les reconnaître, les apprivoiser. Vient ensuite le moment de les sublimer en cuisine. Des chefs innovants font pour nous preuve d'imagination et déploient leur savoir-faire. Chacun décline ici un champignon : entrée, plat, dessert, un repas complet, de formidables agapes en perspective ! De quoi étonner, surprendre, émerveiller nos papilles ! Quinze champignons, quinze Chefs. Au pays de l'Ovalie, c'est tout naturel. Leurs terrains de jeu ? Prés, bien sûr, bois... fourneaux ! En quarante-cinq recettes originales et raffinées, à la portée de tous les cordons-bleus amateurs, les champignons oubliés ont le bon goût... de s'offrir à nous !\u003c\/span\u003e\u003c\/p\u003e","brand":"Éditions Benoit Peyre","offers":[{"title":"Default Title","offer_id":45522642403351,"sku":"eey1789638583604","price":41.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/champignons-oublies-les-chefs-passent-a-table_1.jpg?v=1789638587"},{"product_id":"the-mushroom-cookbook-an-easy-mushroom-cookbook-with-delicious-mushrooms","title":"The Mushroom Cookbook : An Easy Mushroom Cookbook with Delicious Mushrooms","description":"\u003cdiv data-cel-widget=\"applicablePromotionList_feature_div\" data-csa-c-id=\"yb3hdg-gdceg1-2mjdeb-smn1d8\" data-feature-name=\"applicablePromotionList\" class=\"celwidget\" id=\"applicablePromotionList_feature_div\"\u003e\n\u003cdiv class=\"a-section\" id=\"applicable_promotion_list_sec\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-cel-widget=\"globalStoreBadgePopover_feature_div\" data-csa-c-id=\"u4eepn-t0jzyf-fy9gn0-6qesnp\" data-feature-name=\"globalStoreBadgePopover\" class=\"celwidget\"\u003e\n\u003cp\u003eBook language : English\u003c\/p\u003e\n\u003cp\u003eISBN : 9780754832867\u003c\/p\u003e\n\u003cp\u003eAuthor : Michael Hyams \u0026amp; Liz O'Keefe\u003c\/p\u003e\n\u003cp\u003ePublisher : \u003cspan\u003eLorenz Books\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePublication date : 2018\u003c\/p\u003e\n\u003cp\u003ePages : 256\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-cel-widget=\"globalStoreBadgePopover_feature_div\" data-csa-c-id=\"u4eepn-t0jzyf-fy9gn0-6qesnp\" data-feature-name=\"globalStoreBadgePopover\" class=\"celwidget\" id=\"globalStoreBadgePopover_feature_div\"\u003eMushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious \u003cspan\u003eproperties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them. A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one. The delicious recipes are grouped seasonally, from Pulled Rabbit and Morel Ravioli or Chestnut Mushroom and Mousseron Tart to Kale and Shiitake Soup and a Gourmet Mushroom Burger.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Lorenz Books","offers":[{"title":"Default Title","offer_id":45522642731031,"sku":"dsx1789638623223","price":14.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/the-mushroom-cookbook-an-easy-mushroom-cookbook-with-delicious-mushrooms_1.png?v=1789638627"},{"product_id":"the-worldwide-forager","title":"The Worldwide Forager","description":"\u003cdiv\u003eBook language : English\u003c\/div\u003e\n\u003cdiv\u003eISBN : \u003cspan data-mce-fragment=\"1\"\u003e9781783528820\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eAuthor : Roger Phillips\u003c\/div\u003e\n\u003cdiv\u003ePublisher : Unbound\u003c\/div\u003e\n\u003cdiv\u003ePublication date : 2020\u003c\/div\u003e\n\u003cdiv\u003ePages : 224\u003c\/div\u003e\n\u003cp\u003eHardcover\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA new approach to foraging Roger Phillips is the legendary godfather of foraging. Drawing upon decades of experience, his knowledge of wild food is unrivalled and in this richly illustrated book he shares some of his most recently gathered wisdom, collected from around the world. Roger reveals the edible and therapeutic secrets of our fields, woodlands and flower beds, and suggests tips for sourcing delicious morsels growing throughout the countryside and in our gardens. He also describes the native habitat and history of many fascinating plants and fungi, both common and unusual: from the camas bulbs eaten by the Native Americans of the Pacific Northwest, to the Italian and Spanish favourite, Caesar’s amanita; from hostas, the familiar garden foliage consumed as a succulent vegetable in Japan, to the newly popular Australian citrus fruits. The Worldwide Forager is divided into four sections: mushrooms and fungi; flowers, leaves and herbs; fruit and nuts; and rootsand tubers, and Roger uses each one to provide a wide range of ideas for making your meals more colourful, delicious and sustainable.\u003c\/span\u003e\u003c\/p\u003e","brand":"Unbound","offers":[{"title":"Default Title","offer_id":45522644238359,"sku":"awh1789638747701","price":23.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/the-worldwide-forager_1.png?v=1789638755"},{"product_id":"mushrooms-over-70-recipes-that-celebrate-our-favorite-fungi","title":"Mushrooms Over 70 recipes that celebrate our favorite fungi","description":"\u003cdiv\u003eBook Language : English\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eISBN : \u003cspan data-mce-fragment=\"1\"\u003e9781784885533\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAuthor : Martin Nordin\u003c\/div\u003e\n\u003cdiv\u003ePublisher : Hardie Grant Books\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePublication date :\u003cspan data-mce-fragment=\"1\"\u003e 2022\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePages : 180\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 70 vegetarian recipes in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMushrooms\u003c\/span\u003e\u003cspan\u003e applaud the versatility of this classic ingredient.\u003cbr\u003e\u003cbr\u003eBestselling author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFire, Smoke, Green\u003c\/span\u003e\u003cspan\u003e, Martin Nordin, showcases creative and varied ways that mushrooms can be served. 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In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis cookbook will be the cornerstone of every preserving kitchen with recipes and tips to use fermented products alongside culturally related meals. 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Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMushrooms- part of the fungi kingdom- come in an array of sizes, shapes, and colors, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms- such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan- are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with – natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFood writer Jenny Linford’s mouth-watering selection of recipes include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSmall Bites and Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake Dumplings and Truffle Mushroom Crostini.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSatisfying Soups and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLight Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTo conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWoven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ryland Peters \u0026 Small","offers":[{"title":"Default Title","offer_id":45522674909207,"sku":"nzj1789639975903","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/1531\/9319\/files\/mushrooms-deeply-delicious-recipes-from-soups-and-salads-to-pasta-and-pies_1.png?v=1789639980"}],"url":"https:\/\/antimicrobialfit.shop\/collections\/cookbooks.oembed?page=2","provider":"My Store","version":"1.0","type":"link"}