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Organic Mushroom Farming and Mycoremediation - Tradd Cotter - Bog - Chelsea Green Publishing Co - Plusbog.dk

Organic Mushroom Farming and Mycoremediation - Tradd Cotter - Bog - Chelsea Green Publishing Co - Plusbog.dk

The go-to guide on mushroom farming and cultivation! This is a reference book for the next generation of DIY mycologists. Sandor Ellix Katz, author of The Art of Fermentation A clear, comprehensive guide that is a gift to amateur as well as professional mushroom growers. Toby Hemenway, author of Gaia’s Garden In Organic Mushroom Farming and Mycoremediation , professional mushroom grower and biologist Tradd Cotter shares the results of his groundbreaking research gives, giving readers an A to Z guide for cultivating mushrooms – from sourcing laboratory equipment at low cost to starting cultures and spawn generation - without chemical or electrical input. Readers will learn: - How to cultivate morels indoors and outdoors - Indispensable descriptions of 25+ different genus of mushrooms - Training mycelium to respond to specific contaminants - Perpetuating spawn on cardboard without the use of electricity - Preparing tinctures, powders and mushroom-infused honey - Making an antibacterial mushroom cutting board - How to grow mushrooms on your old denim jeans! Organic Mushroom Farming and Mycoremediation is aimed towards readers wanting to grow mushrooms without the use of pesticides, and the author takes this “organic” drive one step further by introducing an entirely new way of thinking – looking at the potential to grow mushrooms on just about anything, anywhere and by anyone.

DKK 287.00
1

Chanterelle Dreams, Amanita Nightmares - Greg Marley - Bog - Chelsea Green Publishing Co - Plusbog.dk

Chanterelle Dreams, Amanita Nightmares - Greg Marley - Bog - Chelsea Green Publishing Co - Plusbog.dk

*2011 Winner, International Association of Culinary Professionals Jane Grigson Award *2011 Finalist, International Association of Culinary Professionals in the Culinary History category Throughout history, people have had a complex and confusing relationship with mushrooms. Are fungi food or medicine, beneficial decomposers or deadly "toadstools" ready to kill anyone foolhardy enough to eat them? In fact, there is truth in all these statements. In Chanterelle Dreams, Amanita Nightmares , author Greg Marley reveals some of the wonders and mysteries of mushrooms, and our conflicting human reactions to them. With tales from around the world, Marley, a seasoned mushroom expert, explains that some cultures are mycophilic (mushroom-loving), like those of Russia and Eastern Europe, while others are intensely mycophobic (mushroom-fearing), including, the US. He shares stories from China, Japan, and Korea-where mushrooms are interwoven into the fabric of daily life as food, medicine, fable, and folklore-and from Slavic countries where whole families leave villages and cities during rainy periods of the late summer and fall and traipse into the forests for mushroom-collecting excursions. From the famous Amanita phalloides (aka "the Death Cap"), reputed killer of Emperor Claudius in the first century AD, to the beloved chanterelle (cantharellus cibarius) known by at least eighty-nine different common names in almost twenty-five languages, Chanterelle Dreams, Amanita Nightmares explores the ways that mushrooms have shaped societies all over the globe. This fascinating and fresh look at mushrooms-their natural history, their uses and abuses, their pleasures and dangers-is a splendid introduction to both fungi themselves and to our human fascination with them. From useful descriptions of the most foolproof edible species to revealing stories about hallucinogenic or poisonous, yet often beautiful, fungi, Marley''s long and passionate experience will inform and inspire readers with the stories of these dark and mysterious denizens of our forest floor.

DKK 192.00
1

In Search of Mycotopia - Doug Bierend - Bog - Chelsea Green Publishing Co - Plusbog.dk

In Search of Mycotopia - Doug Bierend - Bog - Chelsea Green Publishing Co - Plusbog.dk

‘Mushrooms are having a moment. [A] natural sequel for the many readers who enjoyed Merlin Sheldrake’s Entangled Life .’— Library Journal ‘If you enjoyed Merlin Sheldrake’s Entangled Life . . . I highly recommend this book . . . . In the vein of Louis Theroux, Bierend journeys deep in the wonderfully strange subculture of the mushroom-mad.’— Idler magazine From ecology to fermentation, in pop culture through to medicine – mushrooms are quite literally everywhere! Author Doug Bierend guides readers through the weird, wonderful world of fungi and the amazing mycological movement. In Search of Mycotopia introduces us to an incredible, essential and oft-overlooked kingdom of life – fungi – and all the potential it holds for our future, through the work and research being done by an unforgettable community of mushroom-mad citizen scientists and microbe devotees. This engrossing and mind-expanding book will captivate readers who are curious about the hidden worlds and networks that make up our planet. Bierend uncovers a vanguard of mycologists: growers, independent researchers, ecologists, entrepreneurs and amateur enthusiasts exploring and advocating for fungi’s capacity to improve and heal. From decontaminating landscapes and waterways to achieving food security, In Search of Mycotopia demonstrates how humans can work with fungi to better live with nature – and with one another. ‘Comprehensive and enthusiastic . . . . This fascinating, informative look into a unique subculture and the fungi at its center is a real treat.’— Publishers Weekly

DKK 152.00
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My Regenerative Kitchen - Camilla Marcus - Bog - Chelsea Green Publishing Co - Plusbog.dk

My Regenerative Kitchen - Camilla Marcus - Bog - Chelsea Green Publishing Co - Plusbog.dk

My Regenerative Kitchen offers over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne, New York City’s first certified zero-waste restaurant. With a focus on upcycling food waste and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness and food waste reduction in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus – chef, restaurateur and founder of sustainable products brand ‘west~bourne’ – encourages readers to embrace a whole-farm mentality using every part of the vegetable, as well as a zero-waste approach in the kitchen. From homemade stock and pickles to plant-based mains and crave-worthy desserts, My Regenerative Kitchen includes new favourites waiting to be discovered, such as: - Cupboard staples: Fermented Hot Sauce, Pistachio Dukkah - Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini - Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups - Small Plates: Melon as Itself, Big Salad Energy - Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos - Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset Every recipe in My Regenerative Kitchen is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as stunning photography and inspiration for how to integrate laidback, natural living and the art of beautiful, simple hospitality into any home. This book will show you that food is more than just sustenance – it’s a form of activism.

DKK 291.00
1

Wildcrafted Vinegars - Pascal Baudar - Bog - Chelsea Green Publishing Co - Plusbog.dk

Wildcrafted Vinegars - Pascal Baudar - Bog - Chelsea Green Publishing Co - Plusbog.dk

‘Pascal Baudar is a culinary visionary.’ Sandor Ellix Katz, author of New York Times bestseller The Art of Fermentation Award-winning author and forager Pascal Baudar uncovers incredible flavours and inspiring recipes to create unique, delicious vinegars. Wildcrafted Vinegars includes more than 100 simple recipes for quick vinegars, pickles, soups, sauces, salad dressings, beverages, desserts, jams and more! In his latest book, Wildcrafted Vinegars , pioneering food expert Pascal Baudar continues his exploration into wild gastronomy, turning his attention this time to the unique world of vinegars. After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation , Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deep into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms – even wood, bark and leaves – that play a vital part in infusing distinctive gourmet-quality vinegars. Wildcrafted Vinegars is packed with more than 100 recipes including: - Pine, fir, and spruce–infused vinegar - Smoked mushroom and seaweed vinegar - Blueberry-mugwort vinegar - Wilder curry vinaigrette - Wasabi ginger vinegar sauce - Pickled walnuts - And many more Once you’ve mastered the basics for making and aging vinegars at home, you’ll be inspired to experiment on your own, finding local plants that express the unique landscape and terroir of where you live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar will be your guide to creating safe, responsible and delicious vinegars and ferments.

DKK 241.00
1

Fresh Food from Small Spaces - R.j. Ruppenthal - Bog - Chelsea Green Publishing Co - Plusbog.dk

Fresh Food from Small Spaces - R.j. Ruppenthal - Bog - Chelsea Green Publishing Co - Plusbog.dk

Books on container gardening have been wildly popular with urban and suburban readers, but until now, there has been no comprehensive "how-to" guide for growing fresh food in the absence of open land. Fresh Food from Small Spaces fills the gap as a practical, comprehensive, and downright fun guide to growing food in small spaces. It provides readers with the knowledge and skills necessary to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens—all without reliance on energy-intensive systems like indoor lighting and hydroponics. Readers will learn how to transform their balconies and windowsills into productive vegetable gardens, their countertops and storage lockers into commercial-quality sprout and mushroom farms, and their outside nooks and crannies into whatever they can imagine, including sustainable nurseries for honeybees and chickens. Free space for the city gardener might be no more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage area, but no space is too small or too dark to raise food. With this book as a guide, people living in apartments, condominiums, townhouses, and single-family homes will be able to grow up to 20 percent of their own fresh food using a combination of traditional gardening methods and space-saving techniques such as reflected lighting and container "terracing." Those with access to yards can produce even more. Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his expertise in urban and indoor gardening has been hard-won through years of trial-and-error experience. In the small city homes where he has lived, often with no more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family have been able to eat at least some homegrown food 365 days per year. In an era of declining resources and environmental disruption, Ruppenthal shows that even urban dwellers can contribute to a rebirth of local, fresh foods.

DKK 173.00
1

The Nourishing Asian Kitchen - Sophia Nguyen Eng - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Nourishing Asian Kitchen - Sophia Nguyen Eng - Bog - Chelsea Green Publishing Co - Plusbog.dk

*2023 Foreword INDIES Honorable Mention for Cooking “[These recipes] are designed to be nourishing as well as delicious . . . Whether you are a seasoned home cook or a novice in the kitchen, The Nourishing Asian Kitchen is perfect for anyone looking to explore traditional Asian cooking.”—Sally Fallon, author of Nourishing Traditions Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices, The Nourishing Asian Kitchen presents an innovative approach to experiencing Asian cuisine while promoting nutritious, garden-to-plate meals that are easy to make. When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to honor the cultural food traditions and flavors passed down by her parents, who fled Vietnam in 1975. The meals of her childhood drew inspiration from the rich culinary traditions of Vietnam, China, Japan, Korea, and other Asian countries. However, Sophia noticed that preparing these dishes in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier. Inspired by the nutritional research of Weston A. Price, the regenerative farming practices of Joel Salatin, and the traditional Asian recipes passed down through her family for generations, Sophia has curated a unique collection of wholesome dishes in The Nourishing Asian Kitchen . These recipes explore the proper preparation of grains, dairy, meats, and ferments, emphasizing fresh ingredients and traditional cooking methods while focusing on flavor, food quality, ingredient sourcing, seasonality, and eating nose-to-tail. With an opening section on mastering basic techniques—like working with bone broth, fish fumet, and ghee—the recipes range from familiar classics to mind-blowing creations, including: - Sauces : Korean Gochujang Sauce, Hoisin Sauce, Vietnamese “Peanut” Dipping Sauce, Lemongrass Chili Oil - Vegetable & Sides : Pickled Red Onion, Daikon Kimchi, Wild Bibimbap, Mushroom Banchan - Soups : Oxtail Pho, Sweet and Sour Tamarind Soup, Spicy Thai Hot Pot, Crab Noodle Soup - Meats : Garlic Butter Chicken Wings, Five Spice Pork Belly Banh Mi, Shaking Beef with Watercress Salad, Lamb Bulgogi Spring Rolls - Beverages & Desserts: Vietnamese Coffee, Strawberry Lychee Panna Cotta, Matcha Green Tea Honey Ice Cream - And much more! From hot pot to tempura, kimchi to pho, each recipe is designed to nourish the body and reconnect with tradition and heritage. And with beautiful photography by David K. Peng, easy-to-follow instructions, and tips for sourcing high-quality ingredients, The Nourishing Asian Kitchen is a must-have for anyone seeking to explore the world of Asian cuisine through the lens of nourishing traditions. "Delicious recipes . . . are paired with mouthwatering photos. . . . These healthy, traditional dishes are worth the effort."— Library Journal

DKK 291.00
1