Here are 49 books that Ball Complete Book of Home Preserving fans have personally recommended if you like
Ball Complete Book of Home Preserving.
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My name is Mary Bryant Shrader, and I'm the creator of Mary's Nest, a YouTube channel and corresponding website devoted to teaching approachable traditional cooking techniques using whole ingredients to help everyone become a Modern Pioneer in the kitchen. I take a simple step-by-step approach to help home cooks of all abilities cook simple, healthy meals using every last scrap of food to work towards creating a no-waste kitchen. I live in the Texas Hill Country with my sweet husband, Ted, and our lovable yellow lab, Indy. Our son Ben is just a drive away, and he frequently joins us for cozy home-cooked meals by the fireplace, followed by an evening of rousing board games.
In the late 1990s, Sally Fallon (now Sally Fallon Morell) and Mary Enig ignited the modern-day traditional foods movement by publishing the now immensely popular Nourishing Traditions.
This book taught us that it was okay to eat butter, lard made the best pie crusts, and if you were going to fry food, frying was best done in tallow. And that was just the beginning! The subtitle of the book says it all: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats.
This book vindicated everything my mother had taught me. Eat real food—not just vegetables—but all real food, including animal foods, and make sure that you eat from the nose to the tail and everything in between. Additionally, don't forget that you must always properly prepare food through slow cooking, culturing, fermenting, or souring to aid in proper digestion.
This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious. Nourishing Traditions will tell you: *Why your body needs old fashioned animal fats *Why butter is a health food *How high-cholesterol diets promote good health *How saturated fats protect the heart *How…
The dragons of Yuro have been hunted to extinction.
On a small, isolated island, in a reclusive forest, lives bandit leader Marani and her brother Jacks. With their outlaw band they rob from the rich to feed themselves, raiding carriages and dodging the occasional vindictive…
I was born in Communist Poland, and when we emigrated to the UK, I craved the tastes of my childhood. More than that, I missed the culture of foraging, preserving, fermenting, and the stories that accompanied these processes–there was something deeply ingrained in my soul that I have been called to explore within my own work. I have written four books on East European cuisine. Slavic Kitchen Alchemy is rather different from the others because of its focus on herbs, healing, and mythology. The books on this list have inspired me in my own writing, and I will keep returning to them again and again.
Once again, being a Polish cook, I felt I knew a fair bit about fermentation, yet this book opened my eyes to so many different traditions and processes. This is the kind of book everyone needs in their kitchens because if you are at all interested in fermenting (and you should be because it’s one of the best things you can do for your health), then you will come back to it again and again.
'...The high priest of fermentation theory' the Guardian
'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBC
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times
International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide
New York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of…
My name is Mary Bryant Shrader, and I'm the creator of Mary's Nest, a YouTube channel and corresponding website devoted to teaching approachable traditional cooking techniques using whole ingredients to help everyone become a Modern Pioneer in the kitchen. I take a simple step-by-step approach to help home cooks of all abilities cook simple, healthy meals using every last scrap of food to work towards creating a no-waste kitchen. I live in the Texas Hill Country with my sweet husband, Ted, and our lovable yellow lab, Indy. Our son Ben is just a drive away, and he frequently joins us for cozy home-cooked meals by the fireplace, followed by an evening of rousing board games.
When I first read Tamar's original book, An Everlasting Meal, I knew I had found a kindred home-cook spirit in her. And to be honest with you, I thought that book couldn't be topped. But then she wrote The Everlasting Meal Cookbook!
This cookbook is the definitive guide on how to use up every imaginable leftover in your kitchen so that almost nothing will go to waste. Chances are, when you begin to implement Tamar's leftover recipes, you will see very little going into your kitchen garbage can. You'll gaze upon every scrap, every crumb in your kitchen in a new light.
Next thing you know, you will be taking the heel of a loaf of bread, a sliver of a parmesan rind, and a few vegetables from your crisper (that look a bit past their prime) and turning it all into a dinner that friends and family alike will…
Named a Most Anticipated Book of the Year by Vogue and BookRiot
The award-winning, bestselling author of An Everlasting Meal serves up an inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all kinds of leftovers-perfect for solo meals or for feeding the whole family.
Food waste is a serious issue today-nearly forty percent of the food we buy gets tossed out. Most of us look around the kitchen and struggle to use up everything we buy, and then when it comes to leftovers we're stuck. That's where Tamar Adler can help-her area of culinary expertise is finding…
At five years old, Kasiel was found with the pointed ends of his ears cut off. Despite that brutal start, he’s lived twelve peaceful years with the man who took him in. Keeping his hair long over his mutilated ears helps him hide the fact that he is Vanrian, a…
My name is Mary Bryant Shrader, and I'm the creator of Mary's Nest, a YouTube channel and corresponding website devoted to teaching approachable traditional cooking techniques using whole ingredients to help everyone become a Modern Pioneer in the kitchen. I take a simple step-by-step approach to help home cooks of all abilities cook simple, healthy meals using every last scrap of food to work towards creating a no-waste kitchen. I live in the Texas Hill Country with my sweet husband, Ted, and our lovable yellow lab, Indy. Our son Ben is just a drive away, and he frequently joins us for cozy home-cooked meals by the fireplace, followed by an evening of rousing board games.
I'll be honest with you. Choosing this book was a toss-up. Should I pick Bones: Recipes, History, and Lore, or Fat: An Appreciation of a Misunderstood Ingredient with Recipes, also by Jennifer McLagan?
You can clearly tell that I am a modern pioneer in the kitchen and an enthusiastic traditional foods cook by the books that I chose to read! Even though both of Jennifer's books are outstanding, I have to lean slightly more toward Bones than Fat. Why?
Bone broth is the backbone of a traditional foods kitchen. So the more I can learn about bones, the better. And the more I can learn how to make my bone broth more gelatinous and nutritious, even better. If anyone can give you a thorough education all about bones, it's Jennifer McLagan.
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.
Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture,…
Growing up as an Asian girl in the UK has its ups and downs. I was bullied at school but sought solace in cooking and learning from my mother about Indian cuisine. Now in my adult life, I’ve been awarded the British Empire Medal for cooking services to the community during the pandemic. A straightforward approach to cuisine has won me fans globally and a TV series broadcast to over 80 million viewers cooking British dishes for an Indian audience. After writing 6 books on the subject of easy cooking, I hope you like the choices on my very personal list which are dog-eared and spice stained with overuse and love.
It’s an interesting cookbook concept because it has been aimed at the Indian market where the summers are extremely hot and one would feel less inclined to spend long hours over a hot stove in the kitchen. However, the recipes include cooling dishes using seasonal fruits and vegetables but with an Indian twist. My favourite is the non alcoholic Party Punch which uses Indian oranges and chikoos which look like potatoes but have a soft brown edible flesh.
Summer cookery is a collection of recipes designed specially to help you cook and keep cool through the hottest months of the year. Simple, practical, with a minimum of fussy procedures, the menu card includes thirst-quenchers, unusually flavoured vegetables, simply cooked meats and surprisingly easy desserts, featuring fruits, ice-creams and jellies. There is a special selection of chutneys and pickles to enhance any menu....
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
Wild Flavors follows Chef Didi Emmons over a year on farmer Eva Sommaripa’s farm 80 miles southeast of Boston.
Working as a line cook at Prune, Chef Gabrielle Hamilton gave me unforgettably simple advice as I struggled week after week to prepare a family meal on the fly: “you learn to cook by following recipes.” Duh! Five years later I followed recipes and learned to cook. I enrolled in herbal study at Commonwealth Holistic Herbalism in Brookline, MA.
I cooked out of Wild Flavors throughout my apprenticeship. Many of the plants we studied that year appeared in Wild Flavors in thoughtful, seasonal recipes that brought medicinal plants out of the classroom and into my kitchen, where they came to life.
Recipes like Chickweed Cheddar Grilled Cheese Sandwiches, sound familiar but feature unconventional, medicinal plant ingredients hiding in plain site in the fields and forests surrounding Eva’s Garden.
The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time.
Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each…
Resonant Blue and Other Stories
by
Mary Vensel White,
The first collection of award-winning short fiction from the author of Bellflower and Things to See in Arizona, whose writing reflects “how we can endure and overcome our personal histories, better understand our ancestral ones, and accept the unknown future ahead.”
Katherine Pryor is the award-winning author of several picture books about food and gardens. In addition to writing, she has worked to create better food choices at institutions, corporations, and food banks. She gardens with her young twins at their home on an island in northwest Washington.
A young girl wishes her family’s garden looked as pretty as their neighbors’ gardens—bursting with flowers and fragrance rather than the “ugly vegetables” her mom insists on growing. Her mom assures her their garden is worth waiting for, and that these vegetables will be better than flowers. At harvest time, she makes a soup that brings the neighborhood together. Based on events from author/illustrator Grace Lin’s own childhood, The Ugly Vegetables is a story about how food rooted in culture can pass history and identity down through generations, and the importance of growing food that tastes like home.
In this charming story about celebrating differences a Chinese-American girl wishes for a garden of bright flowers instead of one full of bumpy, ugly, vegetables.
The neighbors' gardens look so much prettier and so much more inviting to the young gardener than the garden of "black-purple-green vines, fuzzy wrinkled leaves, prickly stems, and a few little yellow flowers" that she and her mother grow. Nevertheless, mother assures her that "these are better than flowers." Come harvest time, everyone agrees as those ugly Chinese vegetables become the tastiest, most aromatic soup they have ever known. As the neighborhood comes together to…
I’ve loved gardening ever since I was five years old, when I followed my grandmother around her yard as she watered her dinner plate-sized dahlias. As a college student, I rode a bus to school each day and read every gardening book and magazine I could get my hands on. After I graduated with a degree in Journalism, I realized I wanted to write about flowers and veggies and show other people how beautiful and bountiful a garden could be. My first book, Gardening with Heirloom Seeds, led to a wonderful speaking experience in Orlando at Epcot’s International Flower and Garden Festival, and to contracts for two more books in the spiritual living genre.
Have you ever wished you could grow those nutritious, meaty peas and beans your granddaddy used to grow? Some had cool names, like Rattlesnake Beans, Big Red Ripper, or Blue Podded Shelling. They were probably heirloom varieties, plants that have been around for 50 years or more. While heirlooms are harder to find than they used to be, and nurseries and garden centers don’t often sell them as young plants, you can still grow these varieties from seeds (tip: look for them online or search for “seed swaps” in your area). Weaver is an organic gardener and food historian who discusses the old-timey veggies our forebears ate and where their seeds came from. You’ll want to plant your own kitchen garden with many of the varieties he covers.
"This book is sure to be a modern classic and is one of the most important books on gardening in the current century." —Jere Gettle, founder, Baker Creek Heirloom Seeds
Heirloom Vegetable Gardening has always been a book for gardeners and cooks interested in unique flavors, colors, and history in their produce. This updated edition has been improved throughout with growing zones, advice, and new plant entries. Line art has been replaced with lush, full-color photography. Yet at the core, this book delivers on the same promise it made two decades ago: It’s a comprehensive guide based on meticulous first-person…
Since I started raising chickens almost 20 years ago, I have slowly reduced the amount of meat I eat. That means that vegetables have become a larger part of my diet. I also love to garden, so I grow all different kinds of vegetables and am always looking for new ways to cook them. I’m not a vegetarian - I do eat meat a few times a week - but vegetables are definitely taking up more space on my plate. It’s so easy to get into a rut with vegetables and just throw them onto a sheet pan and roast them, but there are so many other options and so many great vegetable recipes.
I love this cookbook by the original food editor of Martha Stewart Living.
She knows her way around the kitchen and knows how to create recipes that you actually want to eat. She was also the food stylist for Julie & Julie, Eat Pray Love, and It’s Complicated, and it shows in her gorgeous photographs.
Enjoy healthy, delicious farm-to-table recipes for your family that are BIG on flavor.
Get stylish, practical meals that put vegetables first, by "an authentic culinary star" (Boston Globe) and the founding food editor of Martha Stewart Living.
Where can I find a great zucchini recipe? What can I do with garlic scapes? What's an easy seasonal meal I can make for friends?
If you ever find yourself asking these questions at the farmers market or grocery store, Veg Forward by veteran cookbook author, columnist, and culinary consultant Susan Spungen will supply you with the delicious answers and a whole lot…
After her mother is killed in a rare Northern Michigan tornado, Sadie Wixom is left with only her father and grandfather to guide her through young adulthood. Miles away in western Saskatchewan, Stefan Montegrand and his Indigenous family are displaced from their land by multinational energy companies. They are taken…
I’ve always loved nature and the idea of being more self-reliant, so growing some of my own food seemed like an obvious place to start. This led me to permaculture and the treasure box of goodies it provides for each of us to make a positive difference in the world. Almost by accident, I found myself teaching and I loved it so much it became my main vocation. I write to make sense of things for myself and this is how my Design Guide came about. Books are a gift so few of our ancestors had access to. I hope you enjoy my recommendations as much as I have.
Unlike my other recommendations, Joy’s book lacks photos and includes only line drawings. Regardless, her book is a classic reference that was my go-to guide when I started growing vegetables back in the mid-1980s – before the pages eventually started falling out. This revised edition is full of detailed information on how to grow an extensive list of vegetables, along with everything else you need to know about the process of growing. While many other books may look prettier, there’s little that you might want to know about organic gardening that you won’t find within these pages. Buy a copy for your home library and another for your greenhouse or potting shed.
This revised, updated and expanded edition of the classic guide to growing your own vegetables contains everything you need to know to create a highly-productive vegetable plot. Covering every aspect of vegetable gardening from preparing soil to manures, composts and fertilizers, from growing techniques to protection, pests, from diseases and weeds to making good use of space, this is a comprehensive guide to ensuring the best results from your garden or allotment. With cultivation information for over 100 vegetables, including site and soil requirements, cultivation, pests and diseases, and cultivars, this illustrated handbook is a must for vegetable gardeners of…
