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The Angelica Home Kitchen

Recipes and Rabble Rousings from an Organic Vegan Restaurant

by Leslie Mceachern ...

Secrets of Delicious Vegan Cuisine from the Beloved New York Eatery For over 40 years the landmark Angelica Kitchen served mouthwatering, plant-based dishes to tens of thousands of customers in New York City. While the restaurant has since closed, more than 100 of its most popular recipes live on in this inspirational cookbook. From essential rice and beans to exotic Asian root-vegetable stew, ... Read more

$12.99 USD or Free with Kobo Plus

Secrets of Delicious Vegan Cuisine from the Beloved New York Eatery For over 40 years the landmark Angelica Kitchen served mouthwatering, plant-based dishes to tens of thousands of customers in New York City. While the restaurant has since closed, more than 100 of its most popular recipes live on in this inspirational cookbook. From essential rice and beans to exotic Asian root-vegetable stew,
... Read more
Audiobook

Bioneers Series 2-07: Globalization: The Environment and Living Toward the Local

by Jerry Mander, Kevin Danaher, Ph.D., Alisa Gravitz, Leslie McEachern ...

Narrated by Michael Toms ...

Unabridged

29 min

Every dollar we spend is a vote for or against the Earth. These Bioneers call us to recognize that economics is actually a subset of ecology, not the other way around. Behind most environmental harm is an economic motive, so how do we move from the love of money to the love of life? ... Read more

$0.99 USD or Free with Kobo Plus

Every dollar we spend is a vote for or against the Earth. These Bioneers call us to recognize that economics is actually a subset of ecology, not the other way around. Behind most environmental harm is an economic motive, so how do we move from the love of money to the love of life?
... Read more

Bread Revolution

World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

by Peter Reinhart ...

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.A new generation of bakers and millers are developing ... Read more

$8.99 USD

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.A new generation of bakers and millers are developing
... Read more
Sprouts, Shoots, and Microgreens

Tiny Plants to Grow and Eat in Your Kitchen

by Lina Wallentinson ...

Learn how to grow (and consume) sprouts, shoots, and microgreens at home without using expensive or complicated equipment—all you need is tap water and a glass jar, and you’re ready to go! This is an easy, fast, and smart way to fit healthy greens into your diet. Following Lina Wallentinson’s instructions, in just a few days, you’ll see dry seeds transform into burgeoning green sprouts.In Sprouts, ... Read more

$11.99 USD

Learn how to grow (and consume) sprouts, shoots, and microgreens at home without using expensive or complicated equipment—all you need is tap water and a glass jar, and you’re ready to go! This is an easy, fast, and smart way to fit healthy greens into your diet. Following Lina Wallentinson’s instructions, in just a few days, you’ll see dry seeds transform into burgeoning green sprouts.In Sprouts,
... Read more
Mastering Fermentation

Recipes for Making and Cooking with Fermented Foods [A Cookbook]

by Mary Karlin ...

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, ... Read more

$7.99 USD

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir,
... Read more
Sourdough

Recipes for Rustic Fermented Breads, Sweets, Savories, and More

by Sarah Owens ...

A James Beard Award Winner for Baking & Desserts101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented foodSarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite ... Read more

$20.99 USD

A James Beard Award Winner for Baking & Desserts101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented foodSarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite
... Read more
Artisan Cheese Making at Home

Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]

by Mary Karlin ...

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and ... Read more

$12.99 USD

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and
... Read more
The Nourished Kitchen

Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths,Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas:

by Jennifer McGruther ...

A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over ... Read more

$16.99 USD

A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over
... Read more
From No-Knead to Sourdough

A Simpler Approach to Handmade Bread

by Victoria Redhed Miller ...

"Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience." —Meredith Leigh, author of Pure CharcuterieIs there any food that evokes pleasant memories and warm feelings more than bread? It's the most basic of foods, yet many of us are intimidated by the prospect of making our own. "Artisan" bread, craft ... Read more

$12.99 USD or Free with Kobo Plus

"Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience." —Meredith Leigh, author of Pure CharcuterieIs there any food that evokes pleasant memories and warm feelings more than bread? It's the most basic of foods, yet many of us are intimidated by the prospect of making our own. "Artisan" bread, craft
... Read more
Home Fermentation

A Starter Guide

by Katherine Green ...

Your No-Fuss Beginner's Guide to Preparing Fermented FoodsGet the most from your meals with probiotic-packed fermented foods like sauerkraut, kimchi, kombucha, and kefir. With Home Fermentation, you'll prepare these popular ferments in your own kitchen—no fancy equipment or expensive ingredients required.Your practical primer to fermenting foods, Home Fermentation takes you step-by-step through ... Read more

$8.69 USD

Your No-Fuss Beginner's Guide to Preparing Fermented FoodsGet the most from your meals with probiotic-packed fermented foods like sauerkraut, kimchi, kombucha, and kefir. With Home Fermentation, you'll prepare these popular ferments in your own kitchen—no fancy equipment or expensive ingredients required.Your practical primer to fermenting foods, Home Fermentation takes you step-by-step through
... Read more
Fiery Ferments

70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

by Kirsten K. Shockey, Christopher Shockey ...

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they’ve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the ... Read more

$12.99 USD

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they’ve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the
... Read more
Mastering Stocks and Broths

A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods

by Rachael Mamane ...

James Beard Foundation Book Award FinalistA Booklist “Top 10 Cookbook of the Year”This “exhaustive guide to understanding and preparing stocks and broths” explores the history, science, and fundamentals of this culinary staple—and includes 100+ recipes to try at home (Booklist).Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the ... Read more

$20.99 USD

James Beard Foundation Book Award FinalistA Booklist “Top 10 Cookbook of the Year”This “exhaustive guide to understanding and preparing stocks and broths” explores the history, science, and fundamentals of this culinary staple—and includes 100+ recipes to try at home (Booklist).Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the
... Read more

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“leslie mceachern”

The Angelica Home Kitchen

Bioneers Series 2-07: Globalization: The Environment and Living Toward the Local

People who read these also enjoyed

Bread Revolution

Sprouts, Shoots, and Microgreens

Mastering Fermentation

Sourdough

Artisan Cheese Making at Home

The Nourished Kitchen

From No-Knead to Sourdough

Home Fermentation

Fiery Ferments

Mastering Stocks and Broths

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