Grow Cook Eat

Conscious foodies will love this easy-to-follow guide on creating garden-to-table meals—with tips on growing and storing your own harvest, plus delicious recipes From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.

Tools, interfaces, methods, and practices that can help bring about a healthy, socially inclusive, and sustainable food future. Our contemporary concerns about food range from food security to agricultural sustainability to getting dinner on the table for family and friends. This book investigates food issues as they intersect with participatory Internet culture—blogs, wikis, online photo- and video-sharing platforms, and social networks—in efforts to bring about a healthy, socially inclusive, and sustainable food future. Focusing on our urban environments provisioned with digital and network capacities, and drawing on such “bottom-up” sociotechnical trends as DIY and open source, the chapters describe engagements with food and technology that engender (re-)creative interactions. In the first section, “Eat,” contributors discuss technology-aided approaches to sustainable dining, including digital communication between farmers and urban consumers and a “telematic” dinner party at which guests are present electronically. The chapters in “Cook” describe, among other things, “smart” chopping boards that encourage mindful eating and a website that supports urban wild fruit foraging. Finally, “Grow” connects human-computer interaction with achieving a secure, safe, and ethical food supply, offering chapters on the use of interactive technologies in urban agriculture, efforts to trace the provenance of food with a “Fair Tracing” tool, and other projects. Contributors Joon Sang Baek, Pollie Barden, Eric P. S. Baumer, Eli Blevis, Nick Bryan-Kinns, Robert Comber, Jean Duruz, Katharina Frosch, Anne Galloway, Geri Gay, Jordan Geiger, Gijs Geleijnse, Nina Gros, Penny Hagen, Megan Halpern, Greg Hearn, Tad Hirsch, Jettie Hoonhout, Denise Kera, Vera Khovanskaya, Ann Light, Bernt Meerbeek, William Odom, Kenton O'Hara, Charles Spence, Mirjam Struppek, Esther Toet, Marc Tuters, Katharine S. Willis, David L. Wright, Grant Young

For beginners and green-thumbed foodies, this unusually all-inclusive garden-to-kitchen cookbook is part lesson in gardening and part collection of healthy, delicious, kid-friendly recipes. With vibrant photo-illustrations and clearly organized sections, discover how to plant seeds in patio containers, window boxes, or on an allotment; harvest fruits and vegetables; determine which plant parts are edible; spot pests in the garden; and use home-grown crops to cook everything from bean and bacon spaghetti to polenta chips to tomato, feta, and basil pizza. "This effort offers budding young gardeners (and their adults) a comprehensive, hands-on guide to gardening and cooking" — Kirkus Reviews STARRED REVIEW

Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. Each vegetable profile highlights how many plants to grow for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable. Foreword INDIES Silver Award Winner GWA Media Awards Silver Award Winner

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Bring the family together with this collection of budget-friendly, hearty and healthy meals, plus tips for preparation & leftovers and conversation starters. In today’s fast-paced world, many people find themselves waiting in line at fast food restaurants more often than gathering around the dinner table with loved ones. Cooking and eating together can help families grow closer, but it can be challenging for parents to put a meal on the table when time is limited and money is tight. Cook Together, Eat Together is designed to help families enjoy more home-cooked, healthy meals. Featuring easy recipes for breakfast dishes, soups, vegetables, salads, and one-pot meals, the book lays out a strategy to enable families to spend more quality time together while also preparing foods that are affordable and delicious. In addition, the authors provide a toolkit for lifestyle changes, including budgeting tips, nutrition guides, breakdowns explaining how to evaluate food labels, and even a quick guide to shopping smart at the farmers’ market. Each recipe comes with useful information?from preparation tricks that help reduce mess, to ideas for how to use leftovers, all the way to icebreakers for starting fun conversations around the table. The no-nonsense, nutritious recipes in this cookbook are designed to get the whole family in the kitchen, enjoying comforting foods, and making memories. Cook Together, Eat Together serves up tasty, budget-friendly dishes that home cooks and their kids can prepare with less stress. “Replete with full color photographic examples of mouth-watering finished dishes, Cook Together, Eat Together is thoroughly ‘user friendly’ in organization and presentation?making it a memorably ideal and unreservedly recommended addition to personal, family and community library cookbook collections.” —Midwest Book Review

The Jantzen's homesteading journey proved equal parts heartache, headache, and humor as they left the city for a five acre homestead on the outskirts of Vancouver. Caran discovers through her family's path to food independence that what truly matters in life is relationships. Relationships to our food, to our environment, and to one another.

#1 NEW YORK TIMES BESTSELLER • The former First Lady, author of Becoming, and producer and star of Waffles + Mochi tells the inspirational story of the White House Kitchen Garden and how gardens can transform our lives and the health of our communities. Early in her tenure as First Lady, despite being a novice gardener, Michelle Obama planted a kitchen garden on the White House’s South Lawn. To her delight, she watched as fresh vegetables, fruit, and herbs sprouted from the ground. Soon the White House Kitchen Garden inspired a new conversation all across the country about the food we feed our families and the impact it has on the nutrition and well-being of our children. In American Grown, Mrs. Obama invites you inside the White House Kitchen Garden, from the first planting to the satisfaction of the seasonal harvest. She reveals her early worries and struggles—would the new plants even grow?—and her joy as lettuce, corn, tomatoes, collards and kale, sweet potatoes and rhubarb flourished in the freshly tilled soil. She shares the stories of other gardens that have moved and inspired her on her journey across the nation. And she offers what she learned about planting your own backyard, school, or community garden. American Grown features: • a behind-the-scenes look at every season of the garden’s growth • unique recipes created by White House chefs • striking original photographs that bring the White House garden to life • a fascinating history of community gardens in the United States From a modern-day vegetable truck that brings fresh produce to underserved communities in Chicago, to Houston office workers who make the sidewalk bloom, to a New York City school that created a scented garden for the visually impaired, to a garden in Winston-Salem, North Carolina, that devotes its entire harvest to those less fortunate, American Grown isn’t just the story of a single garden. It’s a celebration of the bounty of our nation and a reminder of what we can all grow together.