(Part 2) Best cooking by ingredient books according to redditors
We found 3,961 Reddit comments discussing the best cooking by ingredient books. We ranked the 964 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
![The River Cottage Meat Book: [A Cookbook]](https://m.media-amazon.com/images/I/51aZgSls-OL.jpg)
![Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]](https://m.media-amazon.com/images/I/61vm3UDjj0L.jpg)
Oh man, this is good. Where do you get your ideas?
I also work in a conservative environment and always struggle with white elephant at Christmas because they make it soooo boring with like 5 different blankets and candles etc. I've moved on from the safe gift of wine because if I'm gonna waste a whole evening I need something more entertaining. Last year I did the 50 Shades of Chicken cook book. It was hilarious until the poor lady that barely speaks English picked it and no one would trade with her. :(
If you move the decimal over. This is about 1,000 in books...
(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)
Medical:
Where there is no doctor
Where there is no dentist
Emergency War Surgery
The survival medicine handbook
Auerbach’s Wilderness Medicine
Special Operations Medical Handbook
Food Production
Mini Farming
encyclopedia of country living
square foot gardening
Seed Saving
Storey’s Raising Rabbits
Meat Rabbits
Aquaponics Gardening: Step By Step
Storey’s Chicken Book
Storey Dairy Goat
Storey Meat Goat
Storey Ducks
Storey’s Bees
Beekeepers Bible
bio-integrated farm
soil and water engineering
Organic Mushroom Farming and Mycoremediation
Food Preservation and Cooking
Steve Rinella’s Large Game Processing
Steve Rinella’s Small Game
Ball Home Preservation
Charcuterie
Root Cellaring
Art of Natural Cheesemaking
Mastering Artesian Cheese Making
American Farmstead Cheesemaking
Joe Beef: Surviving Apocalypse
Wild Fermentation
Art of Fermentation
Nose to Tail
Artisan Sourdough
Designing Great Beers
The Joy of Home Distilling
Foraging
Southeast Foraging
Boletes
Mushrooms of Carolinas
Mushrooms of Southeastern United States
Mushrooms of the Gulf Coast
Tech
farm and workshop Welding
ultimate guide: plumbing
ultimate guide: wiring
ultimate guide: home repair
off grid solar
Woodworking
Timberframe Construction
Basic Lathework
How to Run A Lathe
Backyard Foundry
Sand Casting
Practical Casting
The Complete Metalsmith
Gears and Cutting Gears
Hardening Tempering and Heat Treatment
Machinery’s Handbook
How to Diagnose and Fix Everything Electronic
Electronics For Inventors
Basic Science
Chemistry
Organic Chem
Understanding Basic Chemistry Through Problem Solving
Ham Radio
AARL Antenna Book
General Class Manual
Tech Class Manual
MISC
Ray Mears Essential Bushcraft
Contact!
Nuclear War Survival Skills
The Knowledge: How to rebuild civilization in the aftermath of a cataclysm
Nothing says fun like a bird with a nice tight tie!
https://www.amazon.com/Fifty-Shades-Chicken-Parody-Cookbook/dp/0385345224/
This rule dictates 95% of what I do in the kitchen.
There is a cookbook called "One Pan, Two Plates," it is legit, I highly recommend it
Edit: here ya go fam: https://www.amazon.com/One-Pan-Two-Plates-Weeknight/dp/1452106703
I would snag this most excellent book of ice cream recipes.
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1347902019&sr=8-1&keywords=ben+and+jerry%27s+ice+cream+recipe+book
You'll probably after the third or fourth batch find yourself inventing flavors but the intro to the book covers some pretty good basic recipes for sherbet, and the different types of bases for normal ice cream. One of the random things I learned from this book was that just about any fruit will taste more like its self if covered in lemon juice and sugar for a few hours.
You can also pick up an ice cream machine for pretty cheap from Amazon. I would recommend getting the stand mixer attachment if you have a stand mixer, if not keep in mind that any of the salt free ones, including actually the stand mixer attachment require that the bowl be frozen for 12 hours before use. Practically this limits the machine to one batch of ice cream a day.
But I Could Never Go Vegan
Sauces by James Peterson
I own it and it's a highly valuable resource.
Joy of Cooking
How to Cook Everything
The Art of Simple Food
Hooray! I love cookbooks!
I don't know if they're into making ice cream, but it's really easy and fun:
Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.
Definitely pokeweed, as sprashoo said. Do not eat the berries, stems, or roots at all - cooked or raw. The leaves can be eaten like salad greens, but they have to be rinsed and boiled several times before they're safe. Not sure if this one is worth the trouble, although some may disagree.
As far as finding edible plants, there are lots of websites. Edible Wild Food is a good place to start.
I also really like the foraging books by Samuel Thayer: Nature's Garden and The Forager's Harvest.
I am in southcentral PA and have been able to find many of the plants in Thayer's books. He goes into great detail about each plant and mainly only covers ones that actually taste good.
The (SAS Survival Guide)[https://www.amazon.co.uk/SAS-Survival-Guide-Survive-Collins/dp/0008133786/] has some good survival information whilst not taking up much room in a bag. I also have this one for foraging and this for identifying mushrooms. In an emergency situation I'd say knowing what is and isn't edible around you is important. When I'm out I often use my phone to identify anything I am not familiar with and have a reasonable knowledge now but having the books to be sure seems sensible.
I have an air rifle which will take birds and rabbits if it comes to it too and whilst they have made it harder to get one these days (you have to order it to a licensed shop to pick it up and can't just order it to your address any more... and these stores are often few and far between) it does seem like a sensible thing to have. Not for self defence but for having access to a food source that most people would not have.
Besides that I don't think the information varies too much from what you find on US sites. Though the prices often do so you have to economise more than they would... likewise of course with the size of houses here compared to there. I don't have the same kind of space for stockpiling food and water as I would in the US.
I worked at a grocery store, cleaning the meat department. It was gross as hell, and I was the best cleaner there, which meant that overall, meat departments are awful awful places. So I stopped eating meat. These days, I think we don't need to kill things to eat, so in general we shouldn't if we don't have to. I try not to be strident or to push vegn eating on other people (I'll still go to lunch with people who eat meat, for example) because it's really annoying.
This was 1992, and I haven't eaten meat, fish, chicken, or anything like that since. I still eat eggs and dairy a little, but lately dairy makes me ill so I am cutting out the milk as well. I eat a ton of soy because it's useful and versatile.
Free-range meat and eggs are just to make people feel a little better about eating them. Same with "happy meat." It's nice that it's not factory farming, but you're still raising an animal for the sake of killing and eating it. It seems hypocritical to me.
Let me see... Favorite meals? I like to make burritos with various forms of TVP and fake meaty things. I make a damn fine dry-fried sake-miso-marinated tofu with udon. I've made a bourbon reduction sauce with spice-rubbed dry-fried fake chicken strips. I've made breaded and pan-fried tofu "wings" in buffalo sauce. I could go on, but you get the idea-- I don't eat brown rice and plain tofu every night, or, really, ever.
Your last question-- tofu shouldn't be lumped in with fake meats. It's not really an attempt to emulate meat in any way-- it's a totally different kind of thing. It does take some thought to cook it-- you need to figure out marinades and different frying techniques, and you can't just throw it in a pan and know it'll come out tasting great without you having to do much with it. On its own it's a flavorless lump, but it soaks up marinades and spices like crazy, and you can cook it a bunch of different ways for different effects. Generally you'll want to cook with extra-firm tofu, and you'll want to press the liquid out of it before cooking it (I put it between paper towels on a plate and put another plate and some books on top for half an hour or so).
Fake meats are useful for converting recipes (like the bourbon reduction I mentioned before) since you can usually drop in a package of fake chicken strips from Trader Joe's in place of chicken in most things. (And you can always get a package of Tofurky and make a sandwich.) Some of them are really expensive; some are not very good. Some are better for cooking in different ways. You may have to try them, or get advice from people who have already done a lot of cooking...
Beware of tempeh. It's a weird sort of fermented grain thing, and it's very difficult to make it totally palatable. I still don't cook with it much since it's easy to do poorly and it's super gross if you aren't careful with it. Consider that an advanced vegetarian protein and get used to cooking with tofu first. 8)
If you're curious, Veganomicon is a FANTASTIC cookbook. You could eat from it for years without getting bored:
http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X
If you want to cook various ethnic foods, I've had a good time with Madhur Jaffrey's World Vegetarian cookbook:
http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237
It has all kinds of stuff to try out, and goes into detail on methods and techniques of cooking different vegetarian proteins.
There are also vegan and vegetarian message boards around if you want to ask people who do more cooking and have tried a lot of things.
The biggest problem when starting out vegetarian will be going out to eat. You may find that your favorite restaurants are no longer good places for you to eat, or that going out with friends involves more negotiation. It also depends on where you live. Most largish cities will have at least a few vegetarian or vegan restaurants, or will have restaurants with veg options on the menus. Be prepared for some disappointing or annoying experiences while you figure it out. Finding local vegns to hang out with will help that, but you may have to be firm with your friends and convince them that it's not just a phase and that you're not just trying it out for a while. (This assumes, of course, that it's not just a phase and that you aren't just trying it out for a while.)
Be prepared for people to give you a hard time. Don't be afraid to tell them that it's your decision and if they have a problem with it they can go to hell (or perhaps something more polite). Lots of people will think it's clever to start asking you things like "what about plants? aren't plants alive too?" and "Chickens have a brain the size of a peanut-- they're not intelligent or anything!" and "clams are so simple they're hardly animals at all!" and so on and so forth. A million stupid and time-worn jokes. Just be ready.
People also like to argue with vegetarians about things because they think you're judging them. Ideally, you aren't judging them-- if you are, I'd suggest hiding it unless you really want to get into a fight, since people take it very personally. I usually tell people that it's my decision and I don't really care what they do.
Anyway, it's a great decision to make, although it's not always easy. There are lots of groups of supportive people out there, and it's a lot easier to go veg these days than it was back in 1992 (or earlier! Imagine eating vegetarian in the US in the 70's!). Good luck! Ask questions, and don't be afraid to try stuff!
Seconding u/theUnmutual6's recommendations, in addition to u/BlueSmoke95's suggestion to check out Ann Moura's work. I would like to recommend Ellen Dugan's Natural Witchery and her related domestic witchery books. Ellen is a certified Master Gardener and incorporates plants into much of her work.
Some of my favorite plant books!
Plant Science:
Foraging & Field Guides:
Herbalism:
Ethnobotany:
I also encourage y'all to look into fungi as well. I work with both plants and fungi and I think they bring a fascinating and fulfilling aspect to my work. Plus, hunting for mushrooms is super fun! I can recommend field guide books for folks who are interested, they just tend to be very region-specific so I'm not going to list all of them here.
For general fungus reading I recommend the following:
I've found the most useful resource on sauces to be James Peterson's Sauces. It covers classical and contemporary sauces, and for classical sauces, contemporary methods of production. It's very useful.
Forgot another resource: If you're going to be in the industrial or modernist world, then Martin Lersch's Textures is a pretty great (and free) resource for working with hydrocolloids. Lersch's blog is also a good resource by itself.
Good luck!
My personal recommendation is that if you want to get really into foraging then you need to pick up the three books that I consider the foragers holy books:
Wild Edible Plants by John Kallas
The Foragers Harvest and Nature's Garden by Samuel Thayer
Both of these books focus on North American foraging (but I assume that's OK with you considering that your books are US based).
I believe that John Kallas is from Oregon and as such many plants are based around that area and just generally west of the Mississippi. I have been able to find some of the plants that he listed in the book (I am from SE part of US), but some are not native/introduced so I will never find them while walking around.
Samuel Thayer is from Michigan area if I remember correctly and so his books focus on my side of the country. His two books are identical in style, but Nature's Garden was written after and contains more plants in number compared to his first. They are both fantastic resources to own.
The reason I prefer these three books is because they do not skip important information and contain many pictures, harvest date ranges, look-alike information, recipes/procedures, and a lot more. These books go out of their way to make sure you forage confidently and with plenty of information.
If you want to get into this hobby, as I have too recently, now is the perfect time to pick up these books and start getting familiar with plants because spring is right around the corner.
Hope this helped and good luck!
edit: grammar
Sam Thayer's books, especially The Forager's Harvest.
It's not a huge guide, and only covers a dozen or so plants, but it's a real botanist-level course in beginning plant identification. Some people would say it's the best guide out there right now.
A great way to get started is with online resources, because there you can find a lot of different pictures of the same plant, to help you nail down an identification of edible plants. And you can't be too careful with edible plant identification. Steve Brill (who is also a good book author) has a wonderful website.
Also, there are people on YouTube with extensive wild plant identification channels.
Just did a quick search for "Fifty shades of..." on Amazon and found these:
Fifty Sheds of GreyEDIT: Did notice that it actually said "a parody" (very subtle) on the coverAll with a similar tonality to their cover, and all fail to mention that they're a parody or similar.
EDIT: All this on the first four pages (of 20)
A few things that should be addressed, I hope this doesn't come off too negatively.
I get that you want to make a Youtube tutorial series, but you need more experience in both the cutting an the cooking of meat. Take a break from making videos to spend time reading/cooking/editing videos.
RESOURCES TO CHECK OUT!
One of the most straight foreward books on Butchery
Amazing techniques on utilizing the whole animal
Great technique for the weird parts
Great foundational stuff as well as a bit about ethics
YOUTUBE VIDZ!
A short series on cool butchery techniques
A well-spring of meat knowledge, dude knows his stuff
Homemade Muddy Buddy/Puppy Chow ice cream. The base is Jeni’s honeyed peanut recipe with muddy buddy pieces mixed in.
I highly recommend Jerusalem by Yottam Ottolenghi.
It is food found mainly in Jerusalem, but many of the dishes are served throughout the Middle East with slight variations.
Brother, you will think my answer in jest - but my words come from a place deeper than parallel in mine heart.
Purchase for thine self the cookbook "Fifty Shades of Chicken," for therein lie many easy and wonderful rituals by which birdflesh may be transmuted into gains.
http://www.amazon.com/Fifty-Shades-Chicken-Parody-Cookbook/dp/0385345224
With this and the Modern Encyclopedia of Bodybuilding, your swole will resist all attempts at control. Wheymen.
I can highly recommend Julie Sahni's Classic Indian Cooking. She is very thorough (I think she gives 4 or 5 ways to prepare basic basmati, for example).
Food can be healthy, easy, or cheap, but for any given meal you have to pick two. If you want healthy, you might need to give a little on the easy part, at least compared to take out.
When I first was on my own and responsible for cooking for myself, my mom got me this cookbook that has super simple, easy to make, small portioned vegetarian food. I would highly recommend it for a lazy vegetarian looking to get healthier, but I don't know anything about meat cravings and it will take a little effort to make some of these (although it also has things like yogurt parfair or sandwich filling suggestions
Start reading :)
Facts on Nutrition:
Some quick memes:
-------
> like a gentlemam with smashing arguments? I don't want to lose my temper or keep discussing the matter with them and ruin the road trip because they are very stubborn on the matter.
It's one thing to memorize a lot of information about a topic (like veganism), but it's a whole different thing (it's a different set of skills) to keep your composure when talking to people who are being stubborn (or even purposefully obnoxious). That's a different problem, with a different solution and set of skills required.
You can handle it a couple ways. What will work best for you will depend on who you are: on what your personality is and on how you communicate best.
Final Thoughts on Having Contentious Conversations and Practical Change:
When you go into these conversations, try to be prepared with factual information, and do you best to remain polite, and educate when you can. If you find yourself getting angry, frustrated, or sad, try to keep calm and stick to the evidence you know. Keep in mind that other people may be listening to and benefiting from your conversation, even if the person you're speaking directly to isn't. It is okay to admit you don't know something, you've been wrong about something, or that you want to stop talking about the topic.
Try and maintain reasonable expectations. Not everyone is going to go vegan overnight. If it's helpful to, think about it as "planting seeds" rather than forcing immediate and total change.
Finally, you may fall into the bad habit of talking only about "Why everyone should be vegan", rather than the "How", as in, "How do you go vegan?"
Practical tips for how to do something are just as important or even more important as knowing why to do it.
You could challenge your friends "I bet you couldn't go vegan for a week", but if you do, then be sure to also recommend some resources to help them start:
Don't just drop all the ethical vegan information on them and expect them to know what it means to, or how to, use it in practical everyday life.
Alice Waters (founder of Chez Panisse) has a book called The Art of Simple Food. I've had a lot of recipes out of this book and they're all simple and lovely. I also really like this tomato sauce recipe recently featured in the NY Times. Marinara is usually just ok, to me. This recipe is so bright and fresh tasting; it really features tomatoes. If you're open mornings, I've recently been enamored with fresh greens for breakfast. A frittata, a nice omelette, or phyllo-topped with eggs: top with greens. I like a handful of fresh arugula toassed with olive oil (or truffle oil), a touch of red wine vinaigrette, and s&p, and some sliced cherry tomatoes. It really brightens ordinarily heavy breakfast dishes. Also, I love the taste of homemade nut milk. I soak overnight equal parts almonds, cashews, and pistachios, some sunflower seeds, and some pumpkin seeds. Strain and rinse. Blend (2 or 3 parts water, 1 part nut mixture). And a pinch of salt and sugar/agave/honey to taste. It's lovely and so much more healthful than regular milk. You can also combine with egg and cornstarch (or chia seed) to make a custard or cream (see Chad Robertson recipe in "Tartine 3"). I love food and have worked in many restaurants. I also love eating simply. I'm vegetarian so I'm definitely biased towards meatless dishes, but if you have any questions or want some more suggestions, let me know!
The most worn of mine are: Moosewood New Classics and The Art of Simple Food.
> discipline the parsley with a knife and mix it with a salty, acidic mustard dressing that complements the bird.
Reminds me of passages from this book: https://www.amazon.com/Fifty-Shades-Chicken-Parody-Cookbook/dp/0385345224
The recipes are mostly simple and straightforward. The introductory passages that precede each recipe are uh...not. This book is my go-to gag gift for anyone culinarily inclined. Here's a passage from the book, copy, pasted from that amazon page.
> The way his apron hangs from his hips already has me all wobbly. But as he coats my thighs with sticky liquid I can hardly contain myself. Is it the wine, or is my aroma starting to drive him crazy too? He heats me up fast, it won’t take much too?
> He heats me up fast, it won’t take much to finish me off now. His lips quirk up to a smile. My own juices are mixing with the coating and running all over the place. I get the strangest, sweetest, hedonistic feeling up and down. It’s epicureanism run wild!
> He spreads my thighs out on a plate. Sticky hands and at least five wet napkins. What will the housekeeper think? Who cares?
I got this one last year. It's great.
r/indianfood gets some good recipes every once in a while. I just ordered this book
I bought this book a few years ago when I was on a budget, and I quite liked it.Student's Vegetarian Cookbook
And do you know Mark Bittman? He also has a vegetarian book out that I like. How to Cook Everything Vegetarian
I got my gf the same ice cream maker last xmas, and we use it all the time. i think we had one batch that was too hard, and its because i didnt follow the recipe, and therefore made it in a way that it set too hard.
first, 15 minutes isnt long enough, we usually let our ice cream go for about 25 minutes. we do not prechill our mix, but we also dont heat it, except for the one time we made chocolate. so maybe the difference is the prechilling, but even when we did that, we went for 25 minutes.
second, add a little liquor, OR vanilla extract if you have the pure shit made with liquor. my gf makes her own by soaking a bunch of vanilla beans in vodka, we always add that. it not only gives a little flavor to make it taste a little more rich, but it helps keep the ice cream from solidifying as much in the freezer.
third, that sounds like A LOT of eggs. we usually use two or three, that could be part of the difference maker here.
fourth, get the ben and jerry's recipe book from amazon. its the shit, it has all kinds of great recipes. and in a lot of cases it has the reasoning behind making certain things a certain way.
hopefully that helps some. we have been making consistently good ice cream in ours, and it always sets just right. if you have any more questions, just ask.
This is a really good guide. http://www.amazon.com/The-Foragers-Harvest-Identifying-Harvesting/dp/0976626608
One Pan, Two Plates has a lot of great recipes with sensible portion sizes for two people. Don't trust her cooking times for things like rice and lentils and stuff like that though, they take way longer than she says.
Bacon Lube and Fifty Shades of Bacon.
I'm a huge fan of Jeni Britton Bauer of Jeni's Splendid Ice Creams. I have her recipe book and every recipe I've tried has turned out perfect (except for one with beets, but that's because I undercooked the beets and don't have a good food processor). She explains the basics to her recipe, her approach to aroma, flavor, texture and gives a few tips for making your own recipes using her base.
Also The River Cottage Meat Book although it is extra British, I consider it to be an essential read. Also, Pork & Sons is my favorite meat subject.
I'd also recommend [this book] (http://www.amazon.com/The-River-Cottage-Meat-Book/dp/1580088430), plus any of [these casings] (http://www.butcher-packer.com/index.php?main_page=index&cPath=85_94) (they'll last forever too, if you pack them in salt.
Mastering Pasta by Marc Vetri has a chapter dedicated to semolina pasta. It focuses on extruding, but you can cook them fresh as well. There's also a recipe for gnocchi sardi which is made with semolina and always cooked fresh.
https://www.amazon.com/But-Could-Never-Go-Vegan/dp/1615192107/ref=cm_sw_em_r_cawdtod_wxe3wb1BW1S5H_tt
But I Could Never Go Vegan!
This book helped me believe I could actually go vegan. Creative, tasty recipes and every last one is an absolute hit!
Thug Kitchen.
But I Could Never Go Vegan!
Also, look up some high-rated vegan restaurants or restaurants with vegan options on this site.
There are also many vegan cooking channels on YouTube, check out some of those.
I've only seen one part (which I thought was sort of bullshit) but I've heard it's for the most part a good advocate for a plant-based diet. Have you seen either Cowspiracy or Earthlings? The former covers the environmental impacts of the livestock industry, and the latter covers the ethics. I would whole-heartedly recommend both, with a warning attached to Earthlings because it can be genuinely shocking and/or traumatizing to watch. Cowspiracy can be found on Netflix, and Earthlings is free to watch here. If you want some ideas for how to execute the actual transition, I found this page to be a useful resource. IMO a whole foods diet is the way to go, it's made me feel so much better physically. But always remember there's plenty of junk food like chips, frozen veggie nuggets, and ice cream you can buy at the store if you want to have an unhealthy day. If you want a crap-ton of fancier, more complex recipes and good guides on substitutes and such, try a cookbook like this one or this one. Both are great resources, and if you want to make the switch I would definitely recommend getting one of them. Lastly, check out www.happycow.net! You can find what restaurants in your area are either fully vegan or have vegan options. Makes it a lot easier to eat out with friends and such. Anyway, hope I haven't rambled on too long or overwhelmed you with information! Hopefully some of that helps you come to a decision on this. It really is up to you, but like I said, make sure to watch those documentaries! And don't shy away from researching them afterwards to learn more about how destructive the livestock industry is.
haha. durianriders aka as harley johnstone. He is very critical of all things keto, paleo, atkins, low carb.
His favourite catchphrases:
fruit yourself
carb up
if you aren't losing weight - you aren't getting enough carbs from calories
you cant function at peak performance without carbs
no athlete does a low carb diet
i dont exercise much
i sleep 12 hours a day
No offence/nothing against Harley johnstone - im sure he's not a bad person... but his lifestyle is complete opposite to keto. almost 100% fruit - a raw food vegan. His guru is dr doug graham author of the 80/10/10 diet
REVIEWS
http://www.amazon.com/The-80-10-Diet/product-reviews/1893831248/ref=cm_cr_pr_hist_1?ie=UTF8&filterBy=addOneStar&showViewpoints=0
READ THE BOOK FOR FREE
https://docs.google.com/file/d/0B7HUzyxEtLv5V1lzTUxvUXVDNU0/edit
I can't speak for whether it works to aid weight loss or whether its healthy but i do know that harley and Freelea (his GF) are making a decent living out of a website and thousands of adsense laden youtube videos to promote this lifestyle. Don't ask any critical questions on his forums or youtube videos though - it will get you banned sharpish.
SECTION | CONTENT
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Title | The Best Diet for Weight Loss and Overall Health
Description | For more info on the personalized meal plans for weight loss and detox that I offer, check out my website: http://christinesalus.com/blog/Services For more info on the Low fat raw vegan diet: FullyRawKristina's Channel- http://www.youtube.com/watch?v=s2QNcP1URF4&list=TLZBzyyPYBc9U MeganElizabeth's channel - http://www.youtube.com/channel/UCeCzTq5s9J9E0cMlhpF5nEg The book - http://www.amazon.com/The-80-10-Diet/dp/1893831248 Don't forget to follow me on facebook for healthy and delicious recip...
Length | 0:10:24
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That looks awesome, but I hope you didn't throw away all that bone marrow.. Just because this is one of the best dishes I've ever had. [(Here.)](https://en.wikipedia.org/wiki/St._John_(restaurant)
Easy to do at home, too. Btw, I can't recommend Ferguson's book highly enough.
I am in the same position you are in. Love cooking, no formal training, but love the science, theory and art behind it all. I have a few books that I find to be indispensable.
And mentioned in other threads, Cooking for Geeks is a great book too, On Food and Cooking is WONDERFUL and What Einstein Told His Chef is a great read as well. Modernist Cuisine is REALLY cool but makes me cry when I see the price.
James Peterson: Sauces is the best book I have found. It is more a text book though so it is extensive. French foundation but covers other things. My pan sauces are the beesknees because of it.
YES, I love making Indian food because you can turn relatively basic ingredients into ridiculously delicious meals with the right spices. I really love this book, which I got as a present a few years back. It can be bought used for super cheap http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216
edit: I also really like Aarti Sequeira's youtube channel for her Indian recipes or American recipes with an Indian twist. She also now has a Food Network show. She's fun to watch and makes Indian food a lot more accessible.
[This] (http://www.amazon.com/Edible-Wild-Plants-Foods-Adventure/dp/1423601505/ref=sr_1_3?ie=UTF8&qid=1463064183&sr=8-3&keywords=edible+wild+plants) book will be very helpful as it not only teaches you how to identify edibles, nut also how to prepare and utilize them. It was written by a PhD in Ag from Michigan St. University.
We use the ice-cream maker all the time. Best gift ever.
For recipes, my wife loves Jeni's Splendid Ice Creams at Home. They're just the right volume for the KitchnAid maker.
I am a big fan of Jeni Britton Bauer's ice creams and frozen yoghurts (http://www.amazon.com/gp/aw/d/1579654363). She uses an eggless ice cream base, and has quite a few frozen yoghurt recipes.
May I present her Darkest Chocolate Ice Cream in the World (http://www.saveur.com/article/Recipes/The-Darkest-Chocolate-Ice-Cream-in-the-World)?
My favourite though is probably the Bangkok peanut ice cream. Or maybe the sweet potato one. Or the lemon cream one.
Check out this book.
This book changed everything for me... delicious and simple recipes. Its my go to cookbook and a lot of my omni-friends have received a copy and adored it.
These pocket sized guide books are worth having a copy of too if there's one suited to your location.
Hiya mate.
New forager here from the UK too.
Just come across this book: https://www.amazon.co.uk/Food-Free-Collins-Richard-Mabey/dp/0007183038/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1503150969&sr=8-1.
I'm going blackberry picking tomorrow!
Jane Grigson's English Food (1979) is probably as close as you'll get to an English Mastering the Art. It's as much a history and anthrolpological study of English food as it is a collection of recipes, but its recipes are extensive and excellent.
Elizabeth Luard's The Old World Kitchen (1987), which ranges across the European continent, nonetheless contains a fine, idiosyncratic collection of English recipes in its midst (and is probably the best single-volume reference of old world peasant cooking traditions).
The incomparable Elizabeth David's English Bread and Yeast Cookery (1977) covers every inch of the English bread-making tradition, from milling wheat to presenting at the table. David's attentions were usually focused in a more southerly direction -- the foods of France, Italy -- but she treats the baking traditions of her home nation with as much detail and respect as she does those of more foreign locales
If you want a more contemporary, chef-y book, check out Fergus Henderson's more recent The Whole Beast (2004), which is delicious, detailed, and delectable.
And finally, if you want something a lot more chef-y, Heston Blumenthal's The Fat Duck Cookbook (2009) will show you contemporary English gastronomy at its most ambitious (but also, maybe, its most pretentious). It sure is pretty to look at, tho.
I don't know any animal, or any hunter-gatherer society, that ate only the skeletal muscle and then left the rest. If you like offal, I recommend books like these:
The Whole Beast: Nose to Tail Eating;
Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook; and
Odd Bits: How to Cook the Rest of the Animal.
Fifty Shades of Chicken.
Apparently it's pretty funny, and a completely useable cookbook.
Fifty Shades of Chicken is one of my favorite food novel/cookbooks.
James Peterson; Sauces: Classical and Contemporary Sauce Making is in my library.
James
PattersonPeterson literally wrote the book on this topic. go buy it, it's a completely fascinating read in it's own right with the side benefit that you get to understand the different aspects of how sauces work and their history.Investing in culinary texts rather than cookbooks really helped me. These books provide very basic recipes along with relevant techniques/information. Once you get these down, it's a heck of a lot easier to be creative with your dishes (e.g. knowing the 5 mother sauces of French cuisine leads to literally thousands of other recipes).
Suggested reading material:
Sauces: Classical and Contemporary Sauce Making
One of my absolute favorites, I refer to this book pretty much every time I'm in the mood for something new. The author does a great job at keeping things simple while providing great information on traditional applications (along with how to flavor things to your own tastes) for dishes ranging from Mornay sauce to Ganache.
On Cooking: A Textbook of Culinary Fundamentals
This was my required text for intro culinary classes, which makes it expensive. I'm sure finding older/used versions will be much cheaper and just as useful. This is a great resource for techniques such as deboning poultry, ideal use for various potato species, the different cuts of beef and pork, the best cooking methods for said cuts, culinary terms, etc.
The Essentials of Classic Italian Cooking
My god do I love Marcella Hazan. She's the Italian Julia Child, and does a fantastic job at making intimidating dishes much more approachable. While this is more of a classic cookbook than the previous two, Hazan provides info on produce selection, basic kitchen techniques, ideal tools to have, and, of course, hundreds of traditional Italian recipes with notes on altering flavor profiles.
YMMV, depending on how deep into the cooking world you'd like to get. Sometimes it's just easier for me to look through google results of a specific dish for inspiration. Good luck!
I meal plan and I cook for two. Generally-I make a lunch for both people for the week, and then three dinners, with each dinner making enough leftovers for a second night, and then the 7th night we may go out or making something fun (especially on Saturday).
My guidelines with the mediterranean diet is to eat you veggies, greens and legumes on a regular basis, eat meat 1 or 2 times a week preferably chicken, eat seasonally, consume large quantities of olive oil. So my guidelines are very loose.
So my menu this week:
Dinner: Pasta with fresh tomato and basil, peach panzanella salad, taco salad (I make mine with lettuce, tomato, half an avocado, grilled corn, chiles, some cheese, and an avocado yogurt lime dressing-this is where the other half of the avocado goes).
Lunch: Fava (yellow split pea) dip with tomatoes, cucumbers, carrots, bread and cheese.
I've got some meal ideas on the board for next week and they include pan bagnat, blueberry feta almond salad (not sure if it will include chicken), tomato tart, vegetarian mousaka for lunch, rice and lentil salad with sun dried tomato and pistachios (also for lunch for another week), sweet potato hummus, sauteed greens with pork, lentil salad with arugala, carrots, blue cheese and chicken, zucchini fritters with yogurt dip, stuffed eggplants with yogurt bechamel, maybe a grilled meat with moroccan carrot salad, vegetarian pupusas with cabbage salad, shakshuka with tuna, and so on. In the fall, I'll start eating more squash and other fall veggies and probably way more soups and stews, and stuffed veggie pies. I'm working on creating a spreadsheet of a lot of this stuff broken down by season, so when I need inspiration it will be there.
My inspirations are a lot of Greek food, but I also like Mexican, Indian, and other mediterranean food, so I've gotten a few cookbooks, and follow a few food blogs and go with recipes that sounds good. A great resource is the OliveTomato website that has solid recipes and information on the med diet and I use that for inspiration, though the recipes lean heavy on Greek recipes but it also provides a lot of good guidance. Some of my favorite cookbooks are Kremezi's Mediterranean Vegetarian Feasts, but I really like all her cookbooks, I like Madhur Jaffrey for Indian but also really like her World Vegetarian, for veggie recipes. Ottolenghi has some really great cookbooks though the seasoning can be too much but I can also find free recipe blogs by him online. I've also heard great things about ATK's Mediterranean cookbook.
I like World Vegetarian by Madhur Jaffreys. There are several recipes in there that have become regulars for me.
Food addiction is mostly just sugar addiction. Fast food and other refined carbs convert to glucose almost as quickly as a donut, it doesn't matter if you think it's sweet or not. What's happening is that your brain is looking for its energy from the extreme sugar rush that you have accustomed it to. It can't function without high-octane rocket fuel because that is what it runs on now. You need to set time aside to endure the suffering of withdrawal, and your system will naturally start to seek other energy sources such as the 150 extra pounds of stored energy that you're carrying around everywhere.
In my experience, turning it around takes a real moment of clarity and acceptance that you're going to have to suffer for a while and get tough with yourself to get things back into balance. You need to be able to look at yourself and say: cut the shit, enough treating myself. I've banked up extra enjoyment for years, giving myself treats and rewards for no particular reason. Now it's time to pay back that big borrowed pleasure debt that I've accumulated by treating myself. And the only way to do that is by suffering and understanding that I owe back that suffering to bring things into balance again. If you can make a week with no added sugar or white refined carbs, a carrot will literally sound like a sweet treat. But before you get there, you need to suffer brutal withdrawal like you're the guy in Trainspotting. Maybe you need to lay in the dark with a cold cloth on your head, or curl into a ball and sob. The physical awfulness of getting off the sugar/carb train is not to be underestimated.
I don't know what Soylent is, but you should be eating real food rather than anything with a product name. Food was never meant to be particularly fast or easy. Real food takes some pre-planning and time to prepare. The hardest thing can be adjusting expectations about how quick or easy it is to obtain a meal, especially when the rest of society expects you to deal with eating in 15 minutes. But if you're not chopping something on the cutting board and turning the stove on, then chances are you're eating dog shit. It takes a complete readjustment of your schedule to start doing things properly. Anyone who loves food should love cooking, and happily learn to understand raw ingredients and spices and flavors. You should never be staring down a plate of something you don't want to eat. A proper meal that you've made yourself with fresh ingredients with the help of a good cookbook will be more enjoyable than any heroin fix from mcdonalds.
There are a couple great books I've used to help understand how things work, and figure out what I want to be cooking.
Most useful source of information:
http://www.amazon.com/Eat-Live-Amazing-Nutrient-Rich-Sustained/dp/031612091X/ref=sr_1_1?ie=UTF8&qid=1426010343&sr=8-1&keywords=eat+to+live
My favourite cookbook:
http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237/ref=sr_1_1?s=books&ie=UTF8&qid=1426010362&sr=1-1&keywords=madhur+jaffrey+world+vegetarian
I'm a student, and I love the Student's vegetarian cookbook because it's got a lot of easy/cheap recipes.
Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes https://www.amazon.com/dp/0761511709/ref=cm_sw_r_cp_apa_o-RMzbQE761J9
I have an older edition of this book. Most of the recipes are really easy with commonly available ingredients. Steps are well explained and most of the recipes make 1-4 servings.
Two suggestions:
Not a sub, but I got the Ben & Jerry's book https://www.amazon.co.uk/dp/0894803123/ref=cm_sw_r_apa_lq4bAbVAQ9NHW
http://www.throughherlookingglass.com/wp-content/uploads/2015/06/Cherry-Garcia-Ice-Cream4.jpg
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123
I ate a pint of it earlier today (storebought)!
Stalking the Wild Asparagus is a great inspiration and a classic, but I'd recommend at least pairing it with The Forager's Harvest for an updated foraging manual. Great list- glad to see Seymour on there!
The Forager's Harvest appears to be in the same vein as well.
Honestly, small game won't make much difference. There's around 25 million deer in the country. There's around half that many hunters estimated by state fish and game departments, certainly a low estimate of the number of people willing to shoot animals once they start starving.
That means all animals -- even those that are actually poisonous -- will be utterly eliminated in populated areas by the time your stored food runs out (even if you only have a couple months of food stored).
Animals will move back into the depopulated areas once the hunting pressure drops with massive human die offs, but with the large rural populations hunting too, it's going to take years before hunting near cities will be remotely viable.
In short, my argument is that unless you have two years of food stored and land to start farming seriously within a year (with two years stored because you are likely to fail that first year), hunting will either be incredibly difficult with all animals disappearing (if food production or distribution is disrupted leading to human starvation) or ridiculously easy (if some pandemic takes out most humans leaving plenty of food for the rest for years).
I just don't see a scenario where studying what specific animals can safely be eaten in what way is likely to be useful.
Eating plants is a different story. There are a hundred million gun owners who know how to shoot at a squirrel is they're starving. Almost nobody knows you can harvest and eat cattail rhizomes or boiled amaranth, and knowing how to safely prepare and eat local plants while you struggle to build and maintain crops could be critical to survival in a widespread famine.
I'd recommend getting this book. It focuses on the Midwest, but some plants are more widely distributed and I absolutely love the low risk approach to positive plant identification (and the warnings about failure to follow proper plant identification protocols).
The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants https://www.amazon.com/dp/0976626608
There's a lot more to foraging than just identifying the plant. Plants look different at different parts of the year. Also there are many plants that only have certain parts that are edible some of the time. Processing and making these wild edibles into a meal is another big part of of the puzzle. It can take years to really learn even a couple dozen plants deeply.
If you want to learn how to identify plants using pattern recognition I recommend the book Botany in a Day Its really well organize and easy to learn from.
I recommend this book too. It has a number of wild edibles that are very common and goes into great depth about how to identify them and when to harvest, how to process and even recipes. I also recommend the you tube channel Eat Your Weeds
They say that if you are as sure you know what a plant is as you are in identifying an orange then you can eat it. If you aren't absolutely sure then take the plant to someone who is.
One thing that I think is really cool about learning plants is once you learn to recognize a plant you begin to see it everywhere. I love foraging and identifying plants. Its a great hobby and the knowledge is really empowering. Good luck, have fun.
Other's have been rather rude about this whole thing. If you are putting low effort into questions we can give you low effort responses--instead of being a toxic community. You'd think as a community we would be able to identify toxic stuff since a huge part of "can I eat this" is "should I be careful of anything that looks like this, but I really REALLY shouldn't eat".
In any case look into a few books.I've got https://www.amazon.com/Edible-Wild-Plants-American-Natural/dp/1402767153 and would recommend it as both a place to start, and reference material. There's a region guide to point you at specific plants to look up online. Once you know a specific plant, find a video ID guide of it online and watch a few, then use the book as reference material when in the field. I recommend https://www.youtube.com/user/EatTheWeeds for videos. He does stuff that's in Florida, but 60-70% of his stuff applies in the "mid-west" states.
You could also use https://www.amazon.com/Edible-Wild-Plants-Foods-Adventure/dp/1423601505 which only covers ~10 plants, but they are plants that can be found almost everywhere.
Before you eat anything, look up "poisonous look alikes *plant name*" where plant name is the name of what you think you've got in your hands (so likely a phone in a field with cell access)
If you need help ID'ing specific plants, come back to this sub.
Oh yes, it was amazing, I must say. I get all my recipes from Jeni's Splendid Ice Creams cookbook, and the bases lend themselves really easily to adaptation. She even has a recipe for sweet potato with torched marshmallow ice cream!
While it is not exactly what you are looking for - on the topic of books, make sure you get the "River Cottage Meat Book". It's not a traditional butchery text book, but has loads of great meat information.
http://amzn.com/1580088430
It is from the Jerusalem cookbook. I am on the road now but will post the recipe in a little while. It was very simple!
Edit: it looks like user /u/weareabrutalkind linked to the recipe in this thread. That's the recipe I used, except I added white wine in place of arak, and I added marjoram from my garden and a little extra fennel seed. I realize it would have been better to use an anise liqueur but I just couldn't make it to a liquor store. However, it turned out perfect and I have no complaint.
may i suggest the Jerusalem cookbook? it's a really well put together look at the many diverse cuisines that make up 'jewish' food. i've made a number of the recipes in it and they are all phenomenal.
http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949
Jerusalem and Zahav are Israeli food cookbooks that handle vegetables nicely, though neither is vegetarian. The former is coauthored by Yotam Ottolenghi, who also wrote Plenty (which /u/Osatomr has recommended elsewhere in the comments).
It's also worth looking into Indian cuisine, as some versions of it are both vegetable-centric and relatively easy to make (due to their one-pot nature). I don't know of any Indian cookbooks off the top of my head, but Serious Eats' recipe for channa masala is a fun starting point (if a slight departure from tradition).
Yotam Ottolenghi has some nice cookbooks with great recipes and beautiful photos that I've given as gifts.
https://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248/ref=asap_bc?ie=UTF8
https://www.amazon.com/Jerusalem-Cookbook-Yotam-Ottolenghi/dp/1607743949/ref=asap_bc?ie=UTF8
https://www.amazon.com/Ottolenghi-Cookbook-Yotam/dp/160774418X/ref=asap_bc?ie=UTF8
This is really really good, lots of suprising dishes and good tipps (but also not just turkish):
https://www.amazon.com/gp/aw/d/1607743949/ref=mp_s_a_1_sc_2?ie=UTF8&qid=1487615654&sr=8-2-spell&pi=AC_SX236_SY340_QL65&keywords=yottham+ottolenghi
You can also make it yourself. There's a recipe in the book But I Could Never Go Vegan!.
The Vegan Activist's "Complete Guide To Vegan Food" should be really helpful. For recipes, his "Top 3 Vegan Recipe Channels" video is pretty good. TheVeganZombie, and CheapLazyVegan both have relatively simple recipes on their channels as well. It's not needed, but the cookbook "But I Could Never Go Vegan!" is definitely worth getting as well. It talks about some of the different ingredients vegans use, how to prepare things like nut butter, veggie broth, cashew cream, etc., and has 125 different recipes.
I personally don't usually go too crazy with recipes, most of the stuff I eat is super simple.
For breakfast, I always have some sort of nutrient shake. I'm currently trying naturade's vanilla VeganSmart powder, it tastes like a bannana milk shake when blended with a banana and almond milk (I dilute the almond milk with water to save $). Sometimes I'll also eat hash browns, oat meal, or cereal as well.
My go-to dinner is just a bag of mixed vegetables that comes with sauce packets, and a box of new orleans-style long grain & wild rice. Rice goes in a rice cooker with water, veggies are steamed in a pan with water and the sauce packet. If I'm feeling a little crazy, I'll add some more mushrooms, siracha, and soy sauce. Rice and veggies are done in about 20 mins, low effort, and tastes great. The rice takes longer to cook than the veggies, so start cooking the rice sooner if you want them done at the same time. Also feel free to cook the rice on the stove if you don't have a rice cooker, there really isn't too much of a difference.
I also typically eat a lot of gardein products, you can find their stuff everywhere. it's relatively cheap, and tastes great. Other than their gravy, I've loved everything I've tried from them. Their beefless ground/meatballs taste almost exactly like real beef, and their chick'n tastes spot on when cooked right. I'll literally just fry up their Crispy Chick'n in oil, use the sauce it comes with for dipping, and call it a meal. Unhealthy, simple, and tasty :).
Anyways, I wish you the best of luck. Stick around and ask any questions if you need help, I know it isn't easy being vegan in a non-vegan world, especially when you're new.
Very similar. This is the one I have: link
Many of the edible weeds in N. America are also found (or have edible counterparts) in Europe also. Things like dandelions, dock, chickweed, and amaranth are all common.
Most seaweeds around the world are edible if you are going to be on the coasts.
I'd take a look at these books from Amazon's UK site as many of the plants will also be found on the mainland too:
Self-sufficiency Foraging
Food For Free
Hedgerow
Edible Seashore
I'm in the UK and I got this one.
It's cheap, small and easy to carry.
Here is the mobile version of your link
awesome book!
Check out The Whole Beast also.
http://www.amazon.com/Whole-Beast-Nose-Tail-Eating/dp/0060585366
This is his blog
http://www.nosetotailathome.com
If you want something decadent, adventurous, and cheap, try some of the cuts less-commonly consumed in North America.
Corned beef tongue is fucking delicious, and a staple of Jewish deli with good reason. In most parts of the world, the tongue is one of the most valuable cuts because it is so rich in taste and texture. In North America, you could probably get a 3-5lb cut for $10 if you're friendly at the butcher's or farmer's market.
Pig's feet is fattier and more unctuous, and it features in all sorts of cuisine from soul food to Southeast Asian to traditional French cooking.Here are a few preparations.
A lot of these cuts are cheap either because they require planning ahead for a slow cook, or because a mild cultural taboo keeps most people from our continent from approaching these delicious cuts.
If you want to learn a lot more about getting the best value from your meat, here are some books I'd recommend. Consider the up-front cost an investment that pays dividends each time you don't spend more money on restaurants and pricey cuts.
The Whole Beast: Nose to Tail Eating, by Fergus Henderson ($12.04)
The River Cottage Meat Book, by Hugh Fearnley-Whittingstall ($26.40)
Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan ($23.10)
Check out the Art of Simple Food. http://www.amazon.com/The-Art-Simple-Food-Revolution/dp/0307336794
Lots of basics, simple ingredient dishes.
Highly recommend the following:
https://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794
Everyone (especially me) should Do One Thing Every Day That Scares Them or if you prefer a more "traditional book", I can always use a 3 A.M. Epiphany. (I could use sleep too but that doesn't come in a book format.)
No e-books on my wishlist though. The ones I want usually wind up more expensive than the hard copy version!
Oh, If I were a book, I hope that I'd be a great one. (Or a sexy one. ;)
Well!
So this is a short, but predictable story. Sexy time with my man. Things are going great. Wonderful. And then, I feel a burning in my bubble gum by the bum. It's okay, keep pushing. I got this.
I had to stop. I'm burning. Wtf man. Well, turns out he still had pepper oil on his hands from dinner earlier. Didn't even remember. I made him poor milk on my sausage wallet while I sobbed in the tub.
It's funny now that it's over, but use gloves people. For your hands and your flesh flute.
This may not even count, but I thought this was entertaining for my "NSFW" themed item: Fifty Shades of Chicken: A Parody in a Cookbook
It's not just a German book.
https://smile.amazon.com/Fifty-Shades-Chicken-Parody-Cookbook/dp/0385345224
The first recipe is "Plain Vanilla Chicken" which I know because I got it for my mother for her birthday in 2012.
Video series or anything? I really learned a ton reading The Professional Chef, which is a textbook in a lot of culinary schools I hear. I have the eTextbook version that has a lot of video links and interactivity.
If you're into the science behind cooking I'd also really recommend The Food Lab, I have the hard back version and it's also just a beautiful book.
I also have Cooking and Sauces by Peterson, also textbook quality books.
And of course, the ever popular Better Homes & Gardens Ring-Bound Cookbook, How to Cook Everything, and The Joy of Cooking are staples on my bookshelf as well. Great for reference or a quick look to find a particular recipe just to see how others do it.
I also browse a lot of websites and watch a lot on YouTube. I'll save recipes I find online using the Evernote Web Clipper and tag them so I can find them easily in the future. This works great because I can pull them up on my iPad while I'm cooking.
When a recipe calls for a method, tool, or ingredient I'm not very familiar with I'll usually just search it on YouTube and get some ideas about how to use it. That's worked really well for me so far.
http://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/0470194960
Accessible and comprehensive
this is a great book...
https://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/0470194960
Madhur Jaffrey's World Vegetarian
This is far and away my favorite vegetarian cook book. It has a good broad sampling of food from all around the world with a slight emphasis on India (which I appreciate). It is well written and easy to follow. I have a wonderful index by ingredients and country. I've had it for years and it still is my go to cookbook when I'm not making things from memory or making it up.
See if you can pick up a copy of this: https://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237
Yotam Ottolenghi came out with a followup on his Plenty cookbook a few months ago, its called Plenty More. Used to see vegetables as only a side dish but he really changed my mind and enabled me to see that they can really be the star of the table. There are many interesting combinations. And as a man who is an omnivore himself, he often makes his dishes hearty enough that many of us wont even miss the meat.
Another book which you should look into is Thug Kitchen. If you haven't seen their blog, you should really check it out.
You should also look into Deborah Madison's books. This one is practically the Bible among vegetarians due to how comprehensive it is. Ironically, she also is an omnivore.
Theres also the Moosewood Cookbook which is great for weeknight meals as many of the recipes are simple and quick.
If you like Indian, I would really recommend 660 Curries which has some of the best Indian food I've ever tasted. I often compare food I get in Indian restaurants to what I've cooked from this book. Yes, its not completely vegetarian but the vast majority of Indian cuisine is vegetarian so it should still be a valuable resource for you.
Speaking of Indian food, Madhur Jaffrey (who is known for her Indian cookbooks) has a great cookbook dedicated to vegetarian cooking.
I'm not the person you replied to, but any cookbook by Madhur Jaffrey is a great place to start imo. I bought this one 8 years ago and I still use it.
Don't try to replicate meals with meat in them! I know there's all this faux-meat stuff with the tofu and the seitan and the whatever, but it doesn't taste as good as meat and there are a zillion delicious vegetarian recipes that are absolutely as tasty as things with meat.
I highly, highly recommend Maddhur Jaffrey's World Vegetarian cookbook, which has so many delicious recipes. I cook out of there all the time, even though I eat meat.
If you're eating cheese, eggs, etc., you probably don't need to worry too much about nutrition. Going vegan is more of a concern because you have to worry about where you're getting your protein.
I agree that just chopping vegetables and throwing it on a plate won’t really cut it. You need to have at least 2-3 different components to a dish (unless it’s a one pot type meal) and I personally often take the approach of one bean/lentil dish and one fried or baked dish. That combined with some rice or bread makes a hearty meal that makes me feel satisfied in a similar way to eating a meat dish. On the plus side, veggie dishes tend to cook more quickly than meat.
I’m a omnivore but try to cook vegetarian meals when I can and have the time. I recommend this book if anyone is looking for some ideas for vegetarian dishes and meals to make but aren’t experienced in that type of cooking.
https://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237
I agree with your tofu comment. I visited Hong Kong for two weeks and I was blown away with the different things they did with bean curd.
If you like Indian-style cooking, the following book is good (imo): http://www.amazon.com/gp/product/0609809237/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0517596326&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0FQV31N29MD5YRC273V3 . It also has a lot of non-Indian recipes, but I suspect many of them are Indianized versions of the recipes.
For Indian cook books I would recommend these two: Book 1 and Book 2. Just use the internet to find reasonable substitutes for the more exotic ingredients, most of the time there is some workaround. For the rest of it I have a few general reference books but mostly I just wing it. What ever you do you probably want to start by cooking the hell of of an onion. A good caramelized onion will go a long way in making things taste more like food than merely sustenance. Also worth noting if a recipe says your beans will take an hour and a half to cook plan on at least two or three. Have fun with it and good luck.
Most phallic looking item:
http://www.amazon.com/dp/B002NH3BU4/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=2TKA3DHDIZYOU&coliid=I1HTVHTJQMR8MX
Most "oh god, I would never be seen with this in public" looking item:
http://www.amazon.com/dp/1567187072/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2TKA3DHDIZYOU&coliid=IR47146VJO5LT
Item which would most make you seem like an old posh Englishman:
http://www.amazon.com/dp/0688037216/ref=wl_it_dp_o_pd_S_ttl?_encoding=UTF8&colid=2TKA3DHDIZYOU&coliid=I1TV3AAMPQQJZY
Most geeky item:
http://www.amazon.com/dp/B004X6FM8W/ref=wl_it_dp_o_pC_S_ttl?_encoding=UTF8&colid=2TKA3DHDIZYOU&coliid=I3TPK6ULWW4ZZB
Item which would most help you achieve a goal:
http://www.amazon.com/dp/0136807453/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2TKA3DHDIZYOU&coliid=I3AM5LIMTP9Q3B
Best item to bring to a deserted island:
http://www.amazon.com/dp/B0026SUCDE/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=2TKA3DHDIZYOU&coliid=I3BV00J05UR92C
When I first went veg many years ago, I found this book to be quite useful. My culinary skills & tastes have progressed considerably since then, but this book proved to be an excellent starting point for cheap & tasty veggie meals & ideas.
Student's Vegetarian Cookbook
I don't think there are a lot of main dishes of just cucumbers and lettuce so you're good there. You can look up Carole Raymond's Student's Vegetarian Cookbook It's also available used for less on alibris.com or at a local library. As you look that up you'll see that there's a whole cookbook genre for first time vegetarian cooks/going off to university vegetarian beginners so look around at some of those too if you are curious. The vegetarian section of Budget Bytes is also good to look through for ideas.
I was vegetarian in college and the Student's Vegetarian Cookbook was basically my Bible. So many great recipes in there that don't require any fake meat or anything like that. They're all super easy too.
One of my favorites was a flatbread recipe that involves sauteeing sliced red onions, spinach, and diced apples in olive oil, then mixing in just a bit of dijon mustard, and spreading it on a pita or flatbread. If you do dairy, add a few crumbles of feta or gorgonzola and bake for a couple minutes on high heat (400 or so) to just soften the cheese and warm everything.
The Student's Vegetarian Cookbook is great. Its one of the one's I got my vegetarian sister when she wanted to learn to cook. Also got her this book. She liked both so much that I ended up getting myself copies and I love them too. My sister went from not knowing much more than how to make easy mac to actually enjoying cooking and being able to make some really decent things with these books.
my girlfriend and i make a lot of ice cream and one of our favorite books is your ice cream book (found here: http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123)
my question:
if you could add 5 recipes to that book, which would they be?
and if possible, can i get said recipes?
This is very close to the Ben chocolate recipe from the Ben & Jerry's ice cream recipe book. You can find it here.
http://www.amazon.com/The-Foragers-Harvest-Identifying-Harvesting/dp/0976626608/ref=sr_1_2?ie=UTF8&qid=1331302035&sr=8-2
http://www.amazon.com/Natures-Garden-Identifying-Harvesting-Preparing/dp/0976626616/ref=sr_1_1?ie=UTF8&qid=1331302035&sr=8-1
If you're in the US check out Nature's Garden and The Forager's Harvest to get started.
https://www.amazon.com/gp/aw/d/0976626616/ref=mp_s_a_1_2?ie=UTF8&qid=1492774864&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=foragers+harvest&dpPl=1&dpID=61U1VSDqxoL&ref=plSrch
100% of the plants found in that book are found in IL.
I agree on keeping one's gold and silver, and I plan to purchase a firearm soon as well. It's better to diversify. In case you didn't want to exchange only USD for bitcoins, however, that is another available method. Oh and speaking of foraging, I bought this book recently and find it's a really great resource in case anyone reading this is interested in finding out more about the topic.
I really wasn't sure what you were arguing with your initial comment, but I think I have a better idea now that you've elaborated. As far as addressing your concerns, you can buy food using bitcoins. Many retailers accept it directly and the number is increasing every day. You can also use Gyft to buy giftcards for Whole Foods, Target, etc if you want to buy groceries. Gas is one area that hasn't taken off just yet, but there is a gas station (I think in Pakistan, probably not helpful to you just yet) who started accepting it recently, and I think there is one in CO as well. More will definitely follow.
[Plants of Coastal British Columbia: Including Washington, Oregon and Alaska by Jim Pojar]
(https://www.amazon.ca/gp/product/1551055325/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1977604502&pf_rd_s=lpo-top-stripe&pf_rd_t=201&pf_rd_i=1594853665&pf_rd_m=A3DWYIK6Y9EEQB&pf_rd_r=ZE56QP0A00SH8K6G23SM)This book here is my holy bible for foraging and IDs. I know you are in Oregon, but I'm on Vancouver Island which is practically in the US and as west coast as it gets. Many of the plants growing where I am grow in parts of Oregon too. Consider fining this book or one similar. IMO a good Id book with images is the most important thing to carry with you (aside from gloves and a pocket knife).
Here are a few books I do not own but have read or heard people recommend.
Medicinal Plants of the Pacific West by Michael Moore
Pacific Northwest Foraging by Douglas Deur
Edible Wild Plants: Wild Foods From Dirt to Plate by John Kallas
http://www.amazon.com/Edible-Wild-Plants-Adventure-Series/dp/1423601505/ref=sr_1_1?ie=UTF8&qid=1375922689&sr=8-1&keywords=edible+wild+plants
Great book
I'm pretty sure it was this. Dunno anything about mushrooms--unfortunately, I hate them!
Start with the basics, the 'minimum viable kitchen' - http://priceonomics.com/cookware/
Really you just need a big knife and a little knife, a big pan and a little pan, measuring cups and spoons, things like spatulas and tongs. Buy as you go.
If you're a carboholic, start out with pastas. Different sauces and lots of vegetables and you can use any meat you want, but you don't have to if you don't want to.
You might want to try one of the 'one pan meals' cookbooks as well http://www.amazon.com/One-Pan-Two-Plates-Weeknight/dp/1452106703/ref=sr_1_1?s=books&ie=UTF8&qid=1410206314&sr=1-1&keywords=one+pan+meals
FUCK. YES.
Let's do this thing.
#1
#2
#3 different item now.
Bacon is Meat Candy and surprise me!
I bought this book for my wife who was making home made ice cream. It took it from ok to better than anything you can buy in the store or at I've cram shops. Well worth it if you want to make your own.
Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer http://www.amazon.com/dp/1579654363/ref=cm_sw_r_udp_awd_cfQaub0X6JSNK
Thanks! I'll try that with my next batch (rainier cherries) and report back the results.
About the corn syrup, I also made sorbet recipes as listed in Jeni's book which hers call for a large quantity of corn syrup coupled with sugar. This did not change ongoing issue. It was the same results with her recipes as it was with the basic one in my original post.
Not a blog, but if you want to dive right in to the technical aspects of ice cream formulation, the Ice Cream E-Book is a good place to start. If you want a good source for reliable recipes, you won't go wrong with Jeni's or The Perfect Scoop.
It was! Real blueberries and orange extract. I've been working my way through some of the marvelous ice creams from this book. The blueberry recipe in the book called for lavender oil as well as orange oil, but I didn't have any lavender on hand so I added a few extra drops of orange... yum!
It's not my recipe, unfortunately. It comes from Jeni's Splendid Ice Creams at Home, where she calls it the influenza RX Sorbet.
>healthy lean meats
Stop using that expression.
Also, it gives me the impression that you may not have read the FAQ. It's worth checking out. If you're on mobile and can't see the sidebar, I will link it for you.
I've scrolled through a few of the comments, and I'm getting the impression that eating (especially meat-eating) is an emotional experience for you. It may be helpful for you to face facts about what eating constitutes in terms of the destruction of another being.
There are plenty of great resources out there devoted to the respectful treatment of meat as a food and as a creature. Some of the best cookbooks out there have a great attitude of respect towards the magnificent things that get to become delicious meals for us.
I found and enjoyed this book in my local Barnes and Noble. I will preface the link to it by saying that I have no qualms whatsoever about eating meat, and don't even have a particular preference for the critter being treated humanely (pardon my coldness here, but I think it's silly to split hairs over whether or not your pig knew it was loved when you skinned it and ground it up into sausage before eating it).
The River Cottage Meat Book
The River Cottage Meat Book - also a great book for both technique and recipes.
I agree heartily (and hungrily) with the resources suggested above. For an overall view of meat in general (both "odd" and regular bits) I would also recommend "The River Cottage Meat Book" http://www.amazon.com/The-River-Cottage-Meat-Book/dp/1580088430
The classic ratio is to use one egg per 100 grams of flour. This is what Marc Vetri suggests in his phenomenal Mastering Pasta.
Have you made fresh pasta before? I'd make yourself a couple small batches for practice before attempting your 10 cup dinner. I've been making pasta every week this year, and although I'm not great, I can assure you experience helps.
I started with that ratio and it works great, but now I eye ball everything. I toss flour onto the counter, crack an egg into the center, and start mixing. I add a extra flour as I go. It's easy to add more flour but tough to add moisture. Sometimes my apartment is really humid, sometimes the eggs are smaller, sometimes I use only yokes -- start with the rule of thumb, one egg per 100 grams of flour, and get used to working with the dough.
If you have more questions about making pasta I'd be happy to answer them. It's my favorite thing to cook and I'm obsessed!
The ham is new to me for lasanga...I must try! Your layers are straight forward and now your making me want to try the same in my cast iron!!
Couldn't agree more on cast iron. My wife and I used to always cook on steel and teflon. Now we have 3 cast iron pans complete with lids and use them all the time!! Such a wonderful thing. Let's not forget these bad boys are great to cook with everywhere! We take them camping all the time. Tastes do improve and you get a workout to boot given the bigger pans are quite heavy :)
I'll be ordering Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto https://www.amazon.com/dp/1607746077/ref=cm_sw_r_cp_api_5TD7xbWZYC9TZ to help me build the pasta skillz!
How about a book?
https://www.amazon.com/Mastering-Pasta-Practice-Handmade-Gnocchi/dp/1607746077/
>authentic, multi-regional Italian food.
Slight lol.
Consider a16 (own - can recommend); mastering pasta (also own, can also recommend but maybe a little less).
The reason for the LOL is that that sicilian food is so different from neapolitan, and that from venetian, that there is no one cookbook.
I'd recommend focusing on one region at a time - there are lot of them - and going seasonal where you (she) can.
I have this book. It's alright, I think I wanted something with more exotic shaping guides, but the internet has been good for that.
I know you've already got a ton of suggestions but, I highly recommend this book
Mastering Pasta by Marc Vetri
https://www.amazon.com/gp/aw/d/1607746077/ref=mp_s_a_1_1?ie=UTF8&qid=1484998931&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=mastering+pasta&dpPl=1&dpID=61FMdoMqdnL&ref=plSrch
There are actually two cookbooks I've found great recipes in (granted my husband and I happily eat mostly vegan...) that might be an easy starting point. We love the maple miso tempeh, and while that may be too hard of a sell for your family they might like the broccoli 'cheese' soup- it's made creamy with blended chickpeas 👍🏽
These are the ones on my wishlist:
The Vegonomicon
Everyday Happy Herbivore
Thug Kitchen
But I could never go vegan!
Oh She Glows Cookbook
I personally own The Vegan Stoner Cookbook and I like it a lot.
Interesting thread. I'm pondering the same questions myself. I think Douglas Graham's 80/10/10 method should be mentioned in the discussion. Having only read about half of it, I don't want to comment either way, but he does have some compelling arguments. Lots of comprehensive info, references, meal plans, and "success stories" in the book, too.
I think it's great to experiment, and would recommend anything within the vegan arena (regular vegan, raw vegan, low fat raw vegan, smoothies, juices), or a combination of all of these. It's all good from my perspective. I would only recommend longer term juicing if you have some kind of serious ailment. Smoothies and/or a diet high in fresh fruits is hard to beat. It really depends though, as I know nothing about your current position. Depending on your age, your current health status and your physical/athletic ambitions, I might have different advice for you. One book that I would automatically recommend in any case would be The 80/10/10 Diet by Dr. Douglass Graham.
Youtube is another place to start as well. Search for "raw vegan" and you can spend hours soaking this stuff up like a sponge. You will observe a broad range a characters and ideas, and you'll doubtless find people and methods that appeal to you.
I just started raw myself a few months ago. There are two basic routes you can pursue: high fat or low fat. If you go high fat, you'll eat a lot of raw nuts and avocados, plus fruits and veggies. If you go low fat, you'll eat a LOT of fruit. Bananas are the cheapest.
Whichever route you choose, you may find benefit in using a site/app to track your macronutrient calories; I use cronometer.com but there are many others. It is really easy to under-eat when you're going raw, especially the high-carb route.
I'm on high carb, aiming for 2000-2800 calories a day. It's been quite a struggle to get even 2000 most days; I often am around 1600. The macronutrient ratio I'm aiming for is 80/10/10 (carb, fat, protein).
An average day's consumption might be:
Many high carb raw people say you need more like 3000+ calories. I am working my way toward trying that but I've found it difficult. They say at the beginning it's best to let yourself move gradually toward that as the volume of fruit you need to eat is huge. Cooked and high fat foods are much more calorically dense.
> are there any diet plans that may give me a more detailed approach to this for prolonged periods of time?
The 80/10/10 Diet by Douglas Graham is essentially what you're describing.
You can thrive on a diet of raw fruits and vegetables, but you must understand the parameters.
Read 80/10/10 by Dr. Douglas N. Graham. simplest and best
No you don't need to eat meat. Check out this video: http://www.youtube.com/watch?v=wjZ_yRWabuc
If you want optimal athletic performance, check out this book http://www.amazon.com/80-10-Diet/dp/1893831248
You're thinking of the book/film ["Into the Wild"](https://en.wikipedia.org/wiki/Into_the_Wild_(book). The book he read in it was Tanaina Plantlore.
There are lots of similar books out there. I personally have the book "Food for Free".
Food for Free by Richard Mabey is a great starting point
Oopsie. Corrected it. It's suppose to be for:
Well, ya know... eating dogs and cats may become a thing in full-blown collapse.
https://www.amazon.com/Whole-Beast-Nose-Tail-Eating/dp/0060585366
Might I suggest Odd Bits or The Whole Beast, then you can kill (and eat) 2 birds with one stone?
My wife got me this book for my birthday last year. This year she's getting me this
It doesn't specifically cover mice, but there are likely some good tips in here:
http://www.amazon.com/The-Whole-Beast-Nose-Eating/dp/0060585366
Thats a great one, but I prefer the Fergus Henderson book Nose to Tail Eating
I also second The Joy of Cooking, and would like to add the following to your list:
You've already accomplished some amazing things so it's not going to be hard for you to learn to live on your own. If you can give yourself some time on your own before law school that would be helpful. For my kids, I've found that a meal service such a Green Chef (organic) really helps in learning to cook because they send you all the ingredients and instructions. That way you don't have to grocery shop or figure out what to cook--it might be a good in-between. If you want to really learn to cook, consider reading Alice Waters: https://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794/ref=sr_1_1?keywords=alice+waters&qid=1550337049&s=gateway&sr=8-1 It can be hard to find time to exercise while in law school; consider walking on a treadmill or biking while studying (some people hate this, but I like it). Good luck!
My favorite cookbook for beginners is Alice Water's The Art of Simple Food, which has really delicious recipes for making basic things from scratch; she walks you through a lot of basic techniques and tips for learning how to cook, not just following a recipe.
More food suggestions:
Rice and beans (dry beans may be cheaper than canned), bean dips / spreads (ever mash white beans with some garlic, salt and olive oil? mmm... also, homemade hummus is very easy), lentil stews. For all these and nuts/oats, shop around! Bulk goods can be much cheaper, and if you look in ethnic stores or international sections at big supermarkets, you'll almost always find a better deal than what you buy in little baggies in well labeled aisles.
There's a guide out there somewhere (can't find it now) on cheapest vegetables and fruits by nutritional value. For instance, cabbage is generally pretty cheap and can get you a long way. You can roast it, saute it, steam it, slaw it, or grate it and mix it with tomatoes for a great salad. Also, bananas anyone? Straight up, or in milkshakes, or fried... Of course, fruit & veggie prices will depend on your location and possibly on the season as well.
For protein: eggs (oh-so-many ways), tofu (baked is easy), TVP, edamame (easy peasy, delicious, and possibly cheaper at Asian stores), milk products (ricotta, cottage cheese, and learn to make your own yogurt and/or kefir; I'd say go for the fresh stuff though, not the highly processed string cheese and grated cheddar and whatnot). And protein powder. Shop around. Most stuff in dedicated "supplement stores" is highly overpriced.
Stalk thekitchn.com for some really basic recipes that look doable. Or go looking for really simple cookbooks that you can get at your library, like Alice Waters - The Art of Simple Food.
If you do want a book get The Art of Simple Food by Alice Waters. It has great recipes, but more importantly it tells you how things should be cooked.
http://www.amazon.com/Fifty-Shades-Chicken-Parody-Cookbook/dp/0385345224/ref=sr_1_1?ie=UTF8&qid=1394561211&sr=8-1&keywords=50+shades+of+chicken
Det här kan vara en bok för dig då..
https://www.amazon.com/Fifty-Shades-Chicken-Parody-Cookbook/dp/0385345224
In case you wanted more
Kink?
The last fact reminded me of this book.
While not as awesome, it would appear that there's a sequel ... Fifty Shades of Chicken
As /u/DroogyParade said, get a copy of On Cooking. Hell, I have one one and I'm just an enthusiastic home cook. Also, if you want a good book on sauces, and guy named Peterson wrote what is considered to be the current tome on sauces. It is very well done and very organized for having to cover such a vast subject.
James Peterson - Sauces?
Sauces: Classical and Contemporary Sauce Making
Maybe you need to put the part about it being a gift in bold, because people are posting links to blogs...
I agree with 5A704C1N on Veganomicon -- I don't own it, but it's very highly regarded. I also really like the Moosewood cookbooks for homestyle comfort food.
But if your pal has good cooking skills, maybe something for a specific cuisine or with a generally more worldly view would present a challenge and give them something to learn. Madhur Jaffrey's World Vegetarian is supposed to be really good.
Edit: I've seen some people say Jaffrrey's World of the East is actually better.
OK, second edit: you might try searching on chowhound.com's forums -- they are always my last word on anything food-related online.
https://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216/
This is the only book you'll ever need on Indian cooking. Every single dish I made from this book was just perfect. It has no pictures, only a few drawings but if you stick to the recipe you'll be rewarded with the most delicious Indian food.
http://www.juliesahni.com/
This is one of the classic indian books. It branches into different types of indian cuisine from basics and how to make a full meal. This is the book I turn to for indian food.
Get yourself Julia Sahni's Classic Indian Cooking book. It's a great place to start. If you're primarily into veg, another place to go would be Devi's Lord Krishna's Cuisine which is a positively massive cookbook that is great and vedic (no onions, etc. only hing).
Also, Manjula's Kitchen has some good videos.
This looks fantastic, especially the rice. I know from experience it's not always easy to make the grains long and lovely like that. I recommend getting this cookbook. It's easy to follow and the finished product is always delicious. My boyfriend's parents used to have an Indian food catering business and they gifted us this cookbook! I think the trick to good Indian food is having the right spices and being REALLY patient when you're browning the onions.
There's definitely lots of ideas and recipes on the web, but I still highly recommend the Student Vegetarian Cookbook. It's exactly what you're looking for - yummy, cheap, quick veggie meals. It's a good mix of meals, and are things that meat-eating friends will like to eat with you too.
I've had really good luck with this book. Don't let the "Vegetarian" part scare you, you can always add meat - but cutting back on meat will help save you money.
I know it sounds simple compared to all these other great ideas, but you might check out the [Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes] (http://amzn.com/0761511709) As the title suggests it has a lot of simple, easy to make recipes that might inspire you. I wish you luck and btw 1st post.
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1408236293&sr=8-1&keywords=ben+and+jerry%27s+ice+cream+recipe+book
This is the recipe book my dad and I have been using. Since I've been home for the summer from college, my dad and I have been eating a lot of this ice cream
For $50 you can get one of these and make it way easier on yourself. I have one and it works great. I also recommend the Ben and Jerry's recipe book. Best blueberry ice cream I've ever had.
Get yourself an ice cream maker and then make Kahlua Coffee ice cream in 2 hours with this uber simple recipe. Get tipsy and eat ice cream!
I absolutely love my ice cream maker. I got it for $40 at Costco and use it a few times a week. I particularly like making fruit sorbets...I get a different fresh variety at the farmers market every weekend, and I experiment with adding fresh herbs...my sage peach sorbet was to die for!
Bonus: This Ben and Jerrys ice cream cookbook is excellent!
$10 for the book
https://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1497364560&sr=8-1&keywords=ben+and+jerrys+ice+cream+recipe+book
ice cream base is a pint of cream, 2 eggs, 3/4 cup of sugar, and 2 cupts milk. the rest is up to you.
^^ this + this = how I gained 5 pounds last summer
Two books have vastly expanded my knowledge, understanding, and creativity in my approach to homemade ice cream making. I absolutely swear by Ben & Jerry's Homemade Ice Cream & Dessert Book and Humphry Slocombe Ice Cream Book. I see a lot of chatter about Jeni's of Jeni's Splendid Ice Cream ice cream recipes for mouth feel, but her approach uses corn syrup and corn starch. That's the kind of ingredient I am trying to avoid by making my own ice creams, so I can't attest to her recipes.
Ben & Jerry have three cream base recipes. Humprhy Slocombe should really be owned by anyone who makes ice cream. It's kind of like a Joy of Cooking, but for ice cream. and it is a fun read. Whenever I try out a new flavor, I start with these two books and go from there.
Duuuuuuude
For a book with more personal experience collecting and cooking wild edibles I always suggest Foragers Harvest. It's all first hand experience.
*edit because mobile
http://www.amazon.com/Foragers-Harvest-Identifying-Harvesting-Preparing/dp/0976626608/ref=sr_1_1?s=books&ie=UTF8&qid=1377479697&sr=1-1
Easily the best book on the market concerning foraging. Maybe you guys could go camping or geocashing and look for edible plants. At the very least it should make for an interesting and potentially useful read for someone who likes the outdoors and food.
Along a similar vain, this book:
http://www.amazon.com/Knew-Cleaning-Made-Easy-ebook/dp/B008GWMH0K/ref=sr_1_4?s=books&ie=UTF8&qid=1377479881&sr=1-4
is an interesting read about how to clean various stains with everyday house hold objects.
Are we talking story type books or 'how to' books?
If 'how to', here's a couple to get you started:
The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants - Full colored pictures of edible plants found in the wild
Back to Basics: A Complete Guide to Traditional Skills - I haven't picked up this book yet but it's been quoted in a few SHTF books I've read as a point of reference.
Sam Thayer has an excellent write-up of the history of Krakauer's ever-changing theories about Chris McCandless' death in his book Nature's Garden. I highly recommend you check out the book; it's an amazing book for wild plant identification as well. With apologies to the author, I'll basically be paraphrasing him here, but I'll abbreviate the parts before 2015, as it seems like you know about them already.
Krakauer abandoned his ODAP theory in 2015, when he updated his conclusions to say, in his own words, that "ODAP was not present in H. alpinum seeds" (source). Note that this was the fourth time that he abandoned one of the hypotheses he had purported for Candless' death:
-First hypothesis: McCandless ate H. mackenziei accidentally. Purported by Krakauer from 1993 to 1996. See "Death of an Innocent," 1993, Outsize magazine. H. mackenziei has been shown to lack any toxins at all (Treadwell and Clausen, 2008).
-Second hypothesis: McCandless ate H. alpinum, but H. alpinum contains the toxic alkaloid swainsonine. Purported by Krakauer from 1996 to 2007. See "Into the Wild."
-Third hypothesis: McCandless ate H. alpinum, but the seeds were moldly, causing him to get sick. Purported by Krakauer from 2007 to 2012. From interview with Oprah Winfrey in 2007. (See https://www.adn.com/voices/article/krakauer-goes-further-wild-over-mccandless-starving-death-alaska/2013/09/14/)
-Fourth hypothesis: McCandless H. alpinum and it contained ODAP, causing lathyrism. Purported by Krakauer from 2012 to 2015.
In 2015, Krakauer changed his theory to say that H. alpinum contains a toxic amino acid called L-canavanine and that this is what led to McCandless's death. This theory was published in a paper, which you can read online.
However, as Sam Thayer points out, while the chemical analysis that showed that L-canavanine has a concentration of 1.2% (weight/weight) in H. alpinum seeds appears to be solid, there are problematic assumptions in the paper relating this concentration to Krakauer's death.
-The authors say "there is evidence that H. alpinum seeds constituted a significant portion" of McCandless' diet, when in fact, the only evidence are the handwritten words "potato seeds" and "fault of pot seed" and the photo of a bag of H. alpinum loments. There is no other evidence to suggest that these seeds were a major part of his diet.
-The authors labeled a photo of H. alpinum loments as "Hedysarum alpinum seeds...estimated dry weight 600g" and refer to loments as "seeds" throughout the paper. However, seeds and loments are not the same thing as seeds; they are large legumes that contain small seeds within. Foragers do not eat the loments; they only eat the seeds within. As the authors are citing the weight of the loments (Sam Thayer, as an experienced forager, estimates the dry weight of the seeds to be less than 250g), it seems entirely possible that the study was done on the presence of L-Canavanine in the loments (the non-seed parts are not eaten), rather than the seeds themselves.
-Rosenthal and Nkomo concluded in "The Natural Abundance Of L-Canavanine, An Active Anticancer Agent, in Alfalfa, Medicago Sativa (L.)" that with alfalfa sprouts, where canavanine constitutes about 2% of the weight of the fresh sprout, "one could not reasonably eat sufficient alfalfa sprouts, even if one consumed nothing else, to achieve equivalent canavanine consumption" as the animals which attained SLE (systemic lupus erythematosus)-like symptoms. Sam Thayer's argument is that a concentration of 1.2% would not be enough for McCandless to develop SLE-like symptoms.
I've left out a few more of Sam Thayers arguments. Not all of them are rock-solid (some seem like he's speculating in order to refute Krakauer's just-as-bad speculation), but in all, I found them pretty convincing. Not to say that Sam Thayer is necessarily correct in all of this (I am neither a doctor nor an expert forager), but I was more inclined to believe his theory (which is simply that McCandless starved, plain and simple, because there was no game to be had and he used the game he had found very inefficiently and poorly) than Krakauer's. Again, I highly recommend Thayer's book, which goes into this topic in almost obsessive depth.
I have this book. It is amazing, with pictures, uses, how to prepare the food, etc. I highly recommend it.
I like this one. It's not the most comprehensive, nor the most general, but I find its approach spot on.
Things to Buy
http://www.amazon.com/Miracle-Years-Hanna-Schissler/dp/0691058202
http://www.amazon.com/Redneck-Manifesto-Hillbillies-Americas-Scapegoats/dp/0684838648
http://www.amazon.com/review/product/039332169X/ref=dp_top_cm_cr_acr_txt?%5Fencoding=UTF8&showViewpoints=1
http://www.amazon.com/Evolution-Everyone-Darwins-Theory-Change/dp/0385340214
http://www.amazon.com/Andromeda-Strain-Michael-Crichton/dp/006170315X/ref=sr_1_1?ie=UTF8&s=books&qid=1225932164&sr=1-1
http://www.amazon.com/Primates-Classroom-Evolutionary-Perspective-Childrens/dp/0870236113/ref=sr_1_1?ie=UTF8&s=books&qid=1261589323&sr=1-1
http://www.amazon.com/Paleolithic-Prescription-Program-Exercise-Design/dp/0060916354/ref=sr_1_1?ie=UTF8&s=books&qid=1261589224&sr=1-1
http://www.amazon.com/Exiles-Eden-Psychotherapy-Evolutionary-Perspective/dp/0393700739/ref=sr_1_2?ie=UTF8&s=books&qid=1261589294&sr=1-2
http://www.amazon.com/Chimpanzee-Politics-Power-among-Apes/dp/0801886562/ref=sr_1_1?ie=UTF8&s=books&qid=1261589183&sr=8-1
http://www.amazon.com/YOU-Updated-Expanded-Insiders-Healthier/dp/0061473677/ref=sr_1_5?ie=UTF8&s=books&qid=1263303625&sr=1-5
http://www.amazon.com/YOU-Updated-Expanded-Insiders-Healthier/dp/0061473677/ref=sr_1_5?ie=UTF8&s=books&qid=1263303625&sr=1-5
http://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462/ref=sr_1_1?ie=UTF8&qid=1297305735&sr=8-1
http://www.amazon.com/New-Sugar-Busters-Cut-Trim/dp/0345469585/ref=sr_1_1?ie=UTF8&qid=1297305615&sr=8-1
http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_2?ie=UTF8&s=books&qid=1297305420&sr=8-2
http://www.amazon.com/Skinny-Bastard-Kick-Ass-Getting/product-reviews/0762435402/ref=cm_cr_dp_all_helpful?ie=UTF8&showViewpoints=1&sortBy=bySubmissionDateDescending
http://www.amazon.com/Evolution-Everyone-Darwins-Theory-Change/dp/0385340214
http://www.amazon.com/Food-Rules-Eaters-Michael-Pollan/dp/014311638X/ref=sr_1_1?ie=UTF8&s=books&qid=1297305420&sr=8-1
http://www.amazon.com/Primates-Classroom-Evolutionary-Perspective-Childrens/dp/0870236113/ref=sr_1_1?ie=UTF8&s=books&qid=1261589323&sr=1-1
http://www.amazon.com/Exiles-Eden-Psychotherapy-Evolutionary-Perspective/dp/0393700739/ref=sr_1_2?ie=UTF8&s=books&qid=1261589294&sr=1-2
http://www.amazon.com/Paleolithic-Prescription-Program-Exercise-Design/dp/0060916354/ref=sr_1_1?ie=UTF8&s=books&qid=1261589224&sr=1-1
http://www.amazon.com/Chimpanzee-Politics-Power-among-Apes/dp/0801886562/ref=sr_1_1?ie=UTF8&s=books&qid=1261589183&sr=8-1
http://www.amazon.com/Stranger-Strange-Land-Robert-Heinlein/dp/0441788386/ref=sr_1_1?ie=UTF8&s=books&qid=1258348123&sr=8-1
http://www.amazon.com/Full-Plate-Diet-Great-Healthy/dp/1885167717/ref=sr_1_13?ie=UTF8&s=books&qid=1266199288&sr=1-13
http://www.amazon.com/Religion-War-Scott-Adams/dp/0740747886/ref=ntt_at_ep_dpi_9
http://www.amazon.com/Full-Plate-Diet-Great-Healthy/dp/1885167717/ref=sr_1_13?ie=UTF8&s=books&qid=1266199288&sr=1-13
http://www.amazon.com/Blindsight-Peter-Watts/dp/0765319640/
http://www.amazon.com/Miracle-Years-Hanna-Schissler/dp/0691058202
http://www.amazon.com/Redneck-Manifesto-Hillbillies-Americas-Scapegoats/dp/0684838648
http://www.amazon.com/review/product/039332169X/ref=dp_top_cm_cr_acr_txt?%5Fencoding=UTF8&showViewpoints=1
http://www.amazon.com/Andromeda-Strain-Michael-Crichton/dp/006170315X/ref=sr_1_1?ie=UTF8&s=books&qid=1225932164&sr=1-1
http://www.amazon.com/Atheist-Manifesto-Against-Christianity-Judaism/dp/1559708204
http://www.amazon.com/Mayo-Clinic-Family-Health-Book/dp/1603200770/ref=sr_1_1?ie=UTF8&s=books&qid=1267299889&sr=1-1
http://www.amazon.com/Body-Sculpting-Bible-Men-Revised/dp/1578262380/ref=sr_1_1?ie=UTF8&qid=1298573232&sr=8-1
http://www.amazon.com/Mens-Health-Big-Book-Exercises/dp/1605295507
http://www.amazon.com/dp/1594866279/ref=asc_df_15948662791442125?smid=ATVPDKIKX0DER&tag=pg-1583-01-20&linkCode=asn&creative=395093&creativeASIN=1594866279
http://www.amazon.com/dp/0345498461/ref=asc_df_03454984611442018?smid=ATVPDKIKX0DER&tag=pg-1583-01-20&linkCode=asn&creative=395093&creativeASIN=0345498461
http://www.amazon.com/Beginning-Runners-Handbook-13-Week-Walk-Run/dp/1553650875/ref=sr_1_1?ie=UTF8&qid=1298575384&sr=8-1
http://online.wsj.com/article/SB10001424052748703558004574581891694514228.html
http://www.amazon.com/Edible-Wild-Plants-Foods-Adventure/dp/1423601505
http://www.amazon.com/Shoppers-Guide-Organic-Food/dp/1857028406/ref=sr_1_16?s=books&ie=UTF8&qid=1308213453&sr=1-16
http://en.wikipedia.org/wiki/A_Portrait_of_the_Artist_as_a_Young_Man
http://en.wikipedia.org/wiki/Stream_of_consciousness_writing
http://entertainment.time.com/2011/08/30/all-time-100-best-nonfiction-books/#fast-food-nation-by-eric-schlosser
http://www.amazon.com/Stranger-Strange-Land-Robert-Heinlein/dp/0441788386/ref=sr_1_1?ie=UTF8&s=books&qid=1258348123&sr=8-1
http://www.webmd.com/sleep-disorders/sleep-apnea/continuous-positive-airway-pressure-cpap-for-obstructive-sleep-apnea
http://en.wikipedia.org/wiki/The_Catcher_in_the_Rye
http://www.amazon.com/Catch-22-Joseph-Heller/dp/0684833395
http://www.amazon.com/Starting-Strength-2nd-Mark-Rippetoe/dp/0976805421/ref=sr_1_1?ie=UTF8&s=books&qid=1253993543&sr=8-1
http://www.amazon.com/Aero-Speed-Hyperformance-Jump-Rope/dp/B00017XHO8
http://www.invisibleshoe.com/#ecwid:category=135066&mode=product&product=278983
http://view.exacttarget.com/?j=fe621670756c0575741d&m=fe7215707561047d7315&ls=fde817797d6d037977177974&l=fe9215717260007a70&s=fe2d13707d600478751c72&jb=ffcf14&ju=fe2e167375640d75711576&r=0
http://www.amazon.com/Element-Surprise-Navy-Seals-Vietnam/dp/0804105812/ref=sr_1_1?ie=UTF8&qid=1304634342&sr=8-1
http://www.amazon.com/Lone-Survivor-Eyewitness-Account-Operation/dp/0316067598
http://www.amazon.com/Diving-Bell-Butterfly-Memoir-Death/dp/0375701214/ref=sr_1_1?ie=UTF8&qid=1312848167&sr=8-1
Political
Iraq Research
http://en.wikipedia.org/wiki/Al-Tawhid_Wal-Jihad
http://www.ontheissues.org/Drugs.htm#Barack_Obama
Congress Related
http://thomas.loc.gov/home/r110query.html
http://www.senate.gov/legislative/LIS/roll_call_lists/vote_menu_110_1.htm
http://www.usdoj.gov/
http://www.issuedictionary.com/Barack_Obama.cgi
http://thomas.loc.gov/cgi-bin/query/D?r110:75:./temp/~r110y7HfAa::
http://www.senate.gov/legislative/LIS/roll_call_lists
/roll_call_vote_cfm.cfm?congress=107&session=2&vote=00237
http://allafrica.com/
http://www.politifact.com/truth-o-meter/promises/??
Health & Exercise
Green Tea
http://www.teatrekker.com/store/tea/green/green+-+japan.php
http://www.o-cha.com/brew.htm
http://www.ehow.com/how_2080066_steep-loose-leaf-tea.html
http://cooksshophere.com/products/tea/green_tea.htm
http://whfoods.org/genpage.php?tname=foodspice&dbid=146
http://en.wikipedia.org/wiki/Health_effects_of_tea
http://blackdragonteabar.blogspot.com/2008_09_01_archive.html
http://blackdragonteabar.blogspot.com/
https://www.itoen.com/leaf/index.cfm
http://www.maiko.ne.jp/english/
http://www.mellowmonk.com/buyGreenTea.htm
http://www.o-cha.com/home.php
http://www.denstea.com/
http://www.theteaavenue.com/chgrtea.html
http://www.teafrog.com/teas/finum-tea-brewing-basket.html
Here is a good book for identifying edible wild plants.
However, the only one I've been brave enough to try is boiled young poke weed leaves... which tasted terrible :P
Wow.. thank you very much for all the great info. I've started learning some edibles, but I'm still wary because I wonder if I have a variety, or cousin which is toxic. Like Barberry, (berberis vulgaris). I've been trying to find some of that to try out a treatment on my Lymes. There are so many other plants that seem so similar, and some are toxic. I'm always worried I will mis-identify a toxic for one that isn't.
I really learned a lot from John Kallas's book: Edible Wild Plants. He has a really thorough write up on each edible, and lots of pics at all life stages. Recipes too. The one drawback to this is that there aren't as many species as I other books I have. But I do feel more confident wildcrafting the edibles he describes because there's lots of info and pics. One I really love is wood sorrel. Its so tasty.
I'd like to learn more about different plant families and their characteristics. I'll have to start researching that.
One last little thought/question I have is: toxic plants often seem to have medicinal properties in low doses. I find that really interesting. How prevelent is it in the plant world, that toxic plants are also curative? I would love to hear your thoughts on that.
cheers
edit: spelling of barberry.
Here are some I have saved:
Really I just think about of what I'm craving and Google that thing cooked in the InstantPot, some recipes are good, some are bad. It's just a matter if figuring out which blogs and sites know what they're doing. Also I'll adapt Slow Cooker or Dutch oven recipes
I also suggest the following cook books for one pot cooking:
My SO is just like that but worse because though his income has lessened we still eat at restaurants. I have always made do and I think there are some fundamental beliefs that differ. For instance, stopping what you are doing to go get a meal is taking the time you could be using to make your own. That doesn't seem to jive when you are comparing Wendy's drive through with a home cooked meal. So don't make home cooked meals. Wendy's is cattle fodder. Just replace the dislocated cattle fodder for pantry and freezer fodder. If you are seriously eating fast food just microwave some Toquitos with shredded cheese and get back to work. Since overdosing on restaurants I really believe that what I can cook at home is 99% of the time better than any mass consumption trough in the nearby metropolises. Poor people don't eat meals. They consume enough carbs or protein to keep going. So make a PB&J hell, make a Rolodex of fine sandwiches to be eaten cold or hot for your fridge door. You can buy dehydrated meat and vegetables and pack them in jars with spices to be boiled into soups later (some hiking and camping forums will have tutorials
https://scoutingmagazine.org/2013/12/create-dehydrated-meal-plan-next-backpacking-trek/amp/
http://www.backpackingchef.com/dehydrating-meat.html
You can freeze entire meals to be cooked later. There are plenty of recipes on "freezer meals" on Pinterest.
Just like blogging you can set aside a few hours and have a weeks worth of work done. I never learned to cook either. I get that. Here's a book I can't live without because cooking for less than a herd is not widely promoted.
One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two https://www.amazon.com/dp/1452106703/ref=cm_sw_r_cp_api_visqzbS1XTHA5
When I go to the store I try to shop in the bulk section so I can buy exactly how much I need for a recipe instead of a box of something. Also, I am really good at eating leftovers.
I use One Pan, Two Plates by Carla Snyder for my husband and I. I think the recipes are really delicious and easy and (mostly) healthy. You could prepare one of the recipes and then have leftovers for lunch or dinner the next day.
http://www.amazon.com/One-Pan-Two-Plates-Weeknight/dp/1452106703/ref=sr_1_1?ie=UTF8&qid=1418833179&sr=8-1&keywords=one+pan+two+plates
I have not used this book, but I've heard it's good (Cooking for One by Judith Jones): http://www.amazon.com/Pleasures-Cooking-One-Judith-Jones/dp/0307270726/ref=sr_1_1?ie=UTF8&qid=1418833055&sr=8-1&keywords=cooking+for+one
I try to eat mostly paleo so the America's Test Kitchen Paleo cook book is great. In fact, America's Test Kitchen anything is great.
It's not health related but you can certainly modify the recipes to be low-carb but I also really like 2 plates, 1 pot I haven't come across a recipe I didn't like in that book. I will say that I usually have a ton of leftovers from the side portions of the meals.
I love this one and use it all the time.
http://www.amazon.com/One-Pan-Two-Plates-Weeknight/dp/1452106703/ref=sr_1_1?ie=UTF8&qid=1449342825&sr=8-1&keywords=One+pan+two+plates
I was recently given a cookbook that I have really enjoyed: One Pan, Two Dinners. I've yet to make anything in there that I didn't really enjoy, and they combine different foods in interesting ways. Perfect amounts of food for the wife and I.
As a time to end boredom, my friend from school took me to a Japanese restaurant on our break between classes. He wanted me to try sushi, and I was so scared. I eventually caved, and now LOVE IT!!! In fact, that is what I am going to have today for lunch! Happy birthday by the way, even though it is late at this point <3 If I win, I would love this cookbook. Thanks!
Tasty food? This might be worthwhile:
http://www.amazon.com/dp/1479129836/?tag=047-20
This goes here
Bacon is Meat Candy
Ba Co N
Bacon Strips and Bacon strips
Bacon Wallet
Exercise = Bacon
Exercise = Bacon 2
Bacon Strips hoodie
Everything tastes better wrapped in Bacon
Bacon Makes everything Better
Bacon is my Fav Veggie
Got Bacon?
Egg skull and cross Bacon
Come to the Darkside We Have Bacon
This Guy Loves Bacon
Life is Better With Bacon
Bacon Lounge Pants
Bacon duct tape
Bacon boxers
Bc = Bacon the Delicious element
I <3 Bacon sticker
Bacon Mints
Bacon toothpaste
Bacon floss
Bacon Jellybeans
Bacon Tie
Bacon Candy bar
Maple and Bacon Lollipops
Keep calm and Bacon Nom
If Bacon Grew on Trees
Mmmmm Bacon
50 shades of Bacon
I'd wrap that in Bacon
Bacon Soap
Bacon coffee mug
And to Wrap All of these amazing thing up???
BACON WRAPPING PAPER!!!!
Bacon is Meat Candy when it comes to finding things bacon.. I go above and beyond the call of duty.
An Epic Meal Time bacon strips shirt!
And a wallet :D
Duct tape?
50 Shades of Bacon.
And wrap it all in some bacon gift wrap.
Bacon is Meat Candy! Surprise me :)
If I win, surprise me! Great contest!!
cats riding bacon
fifty shades of bacon
bacon tie
and for those dry, cold days bacon lip balm
Bacon is meat candy
Surprise me.
Enjoy your husbands birthday, with as much thought as you are putting into this, you must be a great wife.
Oh man this is fun to look up.
There is this or this and I think you need this to wrap all his presents in.
Bacon is meat candy and surprise me, I have quite a few cookbooks I would like and most of them have used versions on Amazon which I always prefer to buying new. :)
for all of his bacon making needs!
Bacon is Meat Candy, surprise me!
Relevant
I have a few ice cream cookbooks that I love - you can probably find a handful of recipes from them via Google and food blogs.
David Lebovitz's The Perfect Scoop. A lot of his recipes use an egg custard ice cream base - the recipes I've tried were delicious and really rich. He also has a lot of non-egg recipes and sorbets, plus recipes and suggestions for mix-ins. It's a good mix of more traditional flavors and some interesting/gourmet ones.
Jeni's book is another one that I've seen highly recommended. I've had it for awhile but just tried one of the recipes recently, and I loved it. Her recipes uses cornstarch instead of eggs, plus a few other tricks, and the recipe I made was REALLY good - perfect texture for scooping, and really tasty. Her recipes veer a little more towards the unusual, but there are some classics in there also and some sorbets, frozen yogurts, etc.
Hey, hey... hey.
cut that shit out. If i've learned anything from my gf, you're doin it wrong. eggs are bad, WTF Protein powder?
i'm gonna make it soo easy on you, you'll be sending me pictures of your kids at christmas.
Obey the Jeni
Seriously, get this book. Do what it says. you will be happy. The dark chocolate is amazing. the salty caramel is fucking ecstasy.
I love it. I make ice cream fairly regularly and this one has been so incredibly easy to use. I am even thinking about getting a second bowl to go with it for those times where I want to have two flavor options for when guests are over.
If you are looking for some new recipes, I really love Jeni's recipes. They all follow the same method, so once you have it down it's fairly easy to quickly whip up a batch and to even create some of your own flavors. Here's a link to her book.
The River Cottage Meat Book dramatically improved my approach to proteins in so many ways. I would recommend it to anyone.
This is definitely a great resource, Danforth really distilled a LOT of info into this book and the one that focuses on just beef. Another great resource is by River Cottage, they have great detailed books as well. I picked these up while working at a butcher shop and found them incredibly useful.
The River Cottage Meat Book https://www.amazon.com/dp/1580088430/ref=cm_sw_r_cp_apa_SnlNAbTPKFQP4
For your dad - maybe a beautiful cookbook from a region your dad loves, or would love to visit, along with some of the unique spices called for in the cookbook. My personal favorite cookbook is Jerusalem, but I've also been drooling over this Basque cookbook.
Depending on her sense of humor, this could be great for your mom. Maybe something that makes her feel beautiful or pampered. I love getting my mom pretty earrings and scarves that she would never get for herself. Depending on the flavor of hippie that she is, an assortment of essential oils might be a nice gift.
Couple of my favs are:
Good Fish
Jerusalem
There's a whole lot of cookbooks in that space of "you know how to cook already, here's a slightly more advanced set of recipes" that you can dive into. Deep-diving into a single cookbook for a while will expand you "outward" and give you an understanding of a particular cuisine or technique and let you stock your pantry around that.
Just speaking personally about what i've done.
Taste and Technique: Recipes to Elevate your Home Cooking was one that i cooked a good deal of recipes from and it seriously upped my game. It's French/Pacific Northwest recipes that use (relatively) easy to find ingredients and provide seasonal variations on most of the dishes.
If you have access to a decent spice market, Ottolenghi's books are pretty good for expanding your repertiore. Jerusalem and Plenty More.
If you have access to good produce, i know people that rave about Six Seasons but i haven't used it yet. I also like Lucky Peach's power vegetables but the ironically kitschy photos are a little off putting (but the recipes are super solid).
People need to break this mentality that cooking knowledge needs to be "deep" like you're going to level up until you're gordon ramsay. Cooking knowledge past the basics is better thought of as "wide" wherein you expose yourself to a variety of techniques and cooking styles and work them into your repertoire, where it becomes an expression of your personal craft.
This is essentially a lazy day version of this recipe from the Jerusalem cookbook.
The en vogue recipe is the one found in the Jerusalem cookbook, of which I have 2 adaptations with pictures on my site!
http://makebread.net/?s=babka
In my opinion it's way easier to make ravioli from the sheets, you can buy him this fancy crinkle cutting wheel and a pasta making book! I recommend Mastering Pasta and Flour + Water Pasta.
Seriously, it's the best! https://www.amazon.com/gp/product/1607746077/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
I can recommend a few books that we constantly use to cook from:
The Happy Herbivore
But I could never go Vegan
500 Greatest-Ever Vegetarian Recipes
We use the first two on a weekly basis, although we mix in some traditional vegetable noodle soups, homemade pizza (with vegan cheese), lots of wok-style noodles with vegetables and tofu and more.
Canned Jackfruit was recommended a meat sub in But I could never go vegan! if anyone wants a good book rec.
Yeah 100%, i'm at work now but i'll scan in a bunch of recipes from the book tonight.
It's this book, which on kindle or paperback is super cheap and super worth it. All the recipes I have tried have been amazing and it does everything.
https://www.amazon.co.uk/But-Could-Never-Go-Vegan/dp/1615192107/ref=sr_1_1?ie=UTF8&amp;qid=1526462459&amp;sr=8-1&amp;keywords=but+i+could+never+go+vegan
This is the Bible for making Sauces.
Matt,
Would you consider purchasing my new bacon cookbook Fifty Shades of Bacon?
Really though, can you tell me about your self promotion early on in your career and things that worked for you? Also, can you tell me what you have learned most from your mistakes?
I highly suggest checking the River Cottage Meat Book for an analysis of the meat industry from top to bottom. It's a compassionate approach to the meat industry, a send up of large scale production farms, but also an even handed approach to eating meat in a sustainable respectful way.
A quote: "I've written this book because I believe that meat, at its splendid best, helps us achieve this sense of shared contentment perhaps better than any other food. But I've also written it because of my feelings about meat eating at its worst: an ignominious expression of greed, indifference, and heartlessness. After eating badly produced, badly butchered, and badly cooked meat you may be left thinking, if you are prone to such thoughts, 'You mean an animal died for that. ...
Think about the animals from which the meat that you eat comes. Are you at all concerned about how they have been treated? Have they lived well? Have they been fed on safe appropriate foods? Have they been cared for by someone who respects them and enjoys their contact with them? Are you sure? "
You see, videos like the one you posted are one extreme... While they happen and make good propaganda, they are not indicative of the entire industry (or even the industry as a whole). Wholesale cruelty in killing is actually less efficient than a quick and merciful slaughter. This does not mean that the animals are treated well across the industry, but rather their killing is usually not the issue. It just makes for a more impressive video.
Their treatment while they're alive is the tricky bit.
The issue is still more complicated than that. Consider Veal. We have actually caused a great deal more animal suffering and cruelty by refusing to eat Veal than we ever did when it was popular.
How can that be? I've seen pictures of those baby cows tied up! By not eating Veal I'm not contributing to their pain and suffering.
Not true. Cows tend to fall into two distinct categories: Dairy cows and Meat cows. Dairy cows aren't good for meat, and Meat cows aren't good for milk. For a Diary cow to produce milk it needs to have a calf. Female calfs will be raised to be future Dairy cows. Male calfs of Dairy cows... well... they're worthless. They used to be produced for Veal, and sensible farmers did NOT torture them by chaining them into tiny pens. Today Veal isn't in demand so these male calfs are typically slaughtered within hours of birth.
I won't dissuade you from going Vegan... do what you feel is right. What I WILL encourage you to do is think a little more about what is really going on. Don't be persuaded by simple propaganda. Do research for yourself. Examine the subject from top to bottom and make your own conclusion, rather than have one forced upon you by people who have cherry picked the most sensationalist data points, few though they may be.
Yes it is much like posting religious sentiment in r/athiest.
I'm not going to read a book about eating unhealthy food when I am 6'0 147 lbs, eating 4000 calories a day, 3000 of those being carbohydrates.
We have to be cautious about scientific results especially those that are in the meat, dairy or egg boards interests. I do not question the legitimacy of the science, just the scope of the findings. Studies can be framed in a way to get answers you want to find out, cholesterol lowers with weight loss, feed someone a calorie restricted diet of only eggs and you can have findings of eggs lowering cholesterol levels. Studies like this have been coming out for a while to protect industry, seems like diet gurus figured they'd take advantage of the false information.
I think the problem with this diet is of all others that calorie restrict is sooner or later you end up in a condition where just taking more away from your body is no longer healthy. You are left eating this diet super high in cholesterol and trans fats. (all animal products contain a lot of trans fats.)
I would like to advise a high carb, low fat diet. Heres some books on the subject since you seem to like reading about diets.
http://www.nealbarnard.org/books/
http://www.amazon.com/The-80-10-Diet/dp/1893831248
reddit constantly makes light of animal rights, which really is one of the most important issues of our time.
It is wrong to torture/imprison/experiment-on animals for the same reasons it is wrong in humans.
"But apes aren't people." - It depends on who you ask. Some think apes are people, see The Great Ape Project. And why are people especially entitled to humane treatment? It is because we recognize that we wouldn't want the same thing done to us. Many white people did not consider black people equally human, and used this as a justification for their mistreatment. Now we recognize that we shouldn't have done that. We do the same thing with animals today.
"No, I mean apes are part of the human species." - Species is just a term of connivence that usually describes animals that can mate and produce fertile offspring. We have to ask why we shouldn't torture humans, and then we will see that those same reasons apply to apes as well.
"But apes aren't as smart as people." - Nowadays we don't say that medical experiments should be performed on retarded humans, since they are not as smart. It is their capacity to suffer that we consider, not their intelligence, when we decide not to perform medical experiments on humans. In terms of capacity for suffering, there is no reason to think that apes and humans are not equal.
"We can gain important medical knowledge from these experiments." - Nazi experiments on humans helped advance our medical understanding, but most people still think they were wrong. Again, consider if it would be worth it to experiment on retarded humans without their consent, since we could learn important things. Furthermore, the value of the information that actually comes from these experiments in dubious. Consider that the vast majority of improvements in life expectancy come from public health measures (sewers, clean water, vaccinations, etc.). As far as medically important drugs, nearly all are discovered serendipitously, rather than in directed research. See this book.
These arguments apply equally well to many animals, certainly the common food animals, pigs, cows, etc. Don't torture them! If you want to eat animals (since they are delicious, and provide many useful products), just find ones which were treated kindly while alive, it's not that hard. Unfortunately, nearly all the meat, milk, leather we have comes from tortured animals. reddit hates vegans. but most vegans are simply doing their best not to torture living things.
reddit is an ass when it comes to animal rights. reddit would have whipped their black slaves in early 1800s America, and they would have sent their jewish neighbors to concentration camps in 1940s Germany. In both cases, groups were thought of as sub-human, and therefore they could be mistreated. Today we do the exact same thing to animals. Being human is irrelevant!
Tl;dr: When thinking about animal rights, consider the animal to be a retarded human child, and then proceed with the ethical decision.