Numéro de rayon préféré
PER 641.50994 AUS NO. 86 SEP 2022
Date de publication
2024 2023 2022 2021 2020
Format :
Autre
Autre
Pertinence:
0.5436
par
Insight Editions, Insight.
Numéro de rayon préféré
929.605
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0680
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par
Woodson, Kate.
Numéro de rayon préféré
XX(308541.1)
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0530
par
Cramer, Kris.
Numéro de rayon préféré
641.5
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0388
par
Schaeffer, Anne.
Numéro de rayon préféré
XX(308514.1)
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0477
par
Tibballs, Kirsten.
Numéro de rayon préféré
641.6374
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0460
par
Alvarez, Danielle.
Numéro de rayon préféré
641.5
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0371
par
Insull, Vanya.
Numéro de rayon préféré
641.564
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0539
par
Eater.
Numéro de rayon préféré
XX(309436.1)
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0277
par
Butts, Kayla.
Numéro de rayon préféré
XX(308533.1)
Date de publication
2023
Résumé
Garden to Table will show you how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated at home! Featuring expert guidance on how to freeze, can, dehydrate, ferment, and dry fruits and vegetables, Garden to Table also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season, this complete self-sufficiency guide has everything you need to know to preserve and serve fresh, healthy foods from home.
Format :
Ressources électroniques
Pertinence:
0.0432
par
Fredrich, Lori.
Numéro de rayon préféré
641.59775
Date de publication
2023
Résumé
Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement. Local chefs have capitalized on the state's bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.
Format :
Ressources électroniques
Pertinence:
0.0598
12.
par
Moore, Sadhbh.
Numéro de rayon préféré
640.286
Date de publication
2022
Résumé
A positive, practical handbook on how to shop, cook and eat in the most important room in the home. Founders of the Sustainable Food Story, Abi and Sadhbh, have put together tips and step-by-step projects on how to adapt your kitchen habits to a more eco-friendly way of life. With small changes to make those choices easier, and recipes along the way to help battle food waste, this book guides you through achievable ways to start making a difference.
Format :
Ressources électroniques
Pertinence:
0.0460
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