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| Author | : Frank Asch |
| Publisher | : |
| Total Pages | : 32 |
| Release | : 1988 |
| Genre | : Cows |
| ISBN | : 9780823406777 |
A calf and fawn meet and learn about each others' lives, but in the end prefer to be near their mothers.
| Author | : Louisa May Alcott |
| Publisher | : Applewood Books |
| Total Pages | : 102 |
| Release | : 2011-03-24 |
| Genre | : |
| ISBN | : 1557090963 |
THIS 38 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Bronson Alcott's Fruitlands With Transcendental Wild Oats, by Louisa May Alcott. To purchase the entire book, please order ISBN 0766180042.
| Author | : Diana Dalsass |
| Publisher | : McGraw-Hill/Contemporary |
| Total Pages | : 301 |
| Release | : 1981-01-01 |
| Genre | : Vegetarian cooking |
| ISBN | : 9780809259342 |
A guide to the world of natural foods, this book takes cooks from the basics to the fine points of vegetarian cooking. Dalsass explains the history & nature of the major ingredients. The book is divided into seven sections: dried beans & peas, grains, nuts & seeds, flours, dairy products, fresh vegetables, & fresh fruits. Recipes for every meal of the day include soups, casseroles, breads, cakes, souffles, & more. Preparation time for each recipes is divided into "kitchen time" & the time ingredients cook of bake without needing attention.
| Author | : Louisa May Alcott |
| Publisher | : |
| Total Pages | : 56 |
| Release | : 1981 |
| Genre | : Fiction |
| ISBN | : |
He set out to make his utopian dream come true-Bronson Alcott, his wife and four daughters, and an odd assortment of friends who knew more about philosophy than they did about farming. Would their experience at Fruitlands last through the hard New England winter? Transcendentalist commune is for readers of all ages who love Alcott, history, or just a good story told with humor and sensitivity.
| Author | : United States. Department of Agriculture |
| Publisher | : |
| Total Pages | : 1144 |
| Release | : 1916 |
| Genre | : |
| ISBN | : |
| Author | : Jo Robinson |
| Publisher | : Hachette UK |
| Total Pages | : 416 |
| Release | : 2013-06-04 |
| Genre | : Social Science |
| ISBN | : 0316227951 |
The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
| Author | : |
| Publisher | : |
| Total Pages | : 64 |
| Release | : 1938 |
| Genre | : Public health |
| ISBN | : |
| Author | : Niomi Smart |
| Publisher | : Sterling Epicure |
| Total Pages | : 0 |
| Release | : 2017-08 |
| Genre | : Cooking |
| ISBN | : 9781454926863 |
It's never been so easy, creative, or fun to EAT SMART! With its tempting plant-based meals, this much-anticipated first cookbook by popular blogger Niomi Smart makes it simple to boost your health and energy. Rather than advocating a rigid diet that restricts food options, Smart creates flavorful dishes filled with superfoods, herbs, and spices. And, thanks to her menus, you can tailor what you eat to coordinate perfectly with your level of physical activity.
| Author | : Christopher Kostow |
| Publisher | : Ten Speed Press |
| Total Pages | : 306 |
| Release | : 2014-10-14 |
| Genre | : Cooking |
| ISBN | : 160774595X |
Follow Christopher Kostow’s journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow’s leadership. Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work—introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine—one deeply rooted in a place that’s rich in beauty, history, and community.
| Author | : Steve Brill |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 531 |
| Release | : 2010-03-17 |
| Genre | : Cooking |
| ISBN | : 1558327215 |
No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.
