Books (CULINARY HERBALISM)

Forage, Harvest, Feast. A wild inspired cuisine.

By Marie Viljoen

I cannot say enough about this book! Wow! Out of many culinary herb books we choose this one for it’s unique take on forgotten medicinals.

In this groundbreaking collection of 510 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants―some increasingly found in farmers markets―she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts.
From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection.
Forage, Harvest, Feast―featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home―is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks.
Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

The Drunken Botanist, the plants that create the worlds great drinks by Amy Stewart

The Essential, New York Times–Bestselling Guide to Botany and Booze

“A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants.”—NPR's Morning Edition

“Amy Stewart has a way of making gardening seem exciting, even a little dangerous.” —The New York Times

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet?  In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.

Basic Fermentation a do-it-yourself guide to cultural manipulation by Sandor Ellix Katz

A classic beginner's guide to fermenting just about anything.

At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?

Sandor Ellix Katz considers himself a fermentation revivalist. He has written several award-winning books and taught hundreds of workshops around the world empowering people to create their own fermented foods. The New York Times calls him “one of the unlikely rock stars of the American food scene.”

Llewellyn's Herbal Almanac offers a wide variety of practical ideas on how to benefit from nature's most versatile plants. With hands-on projects, fresh ideas, and tips and techniques, this guide is designed for herb enthusiasts of all skill levels. It also features innovative herbal ideas that span gardening, cooking, crafts, health, beauty, history, and lore. This year's edition also includes profiles for ginger, rhubarb, chamomile, sunflower, and comfrey and articles on:

Aromatics for Nervous, Respiratory, and Digestive Systems • Edible Wild Herbs and Grasses • Swedish Princess Cake with Matcha • Chewable Herbal Pills • Late-Season Herb Gardening • Italian Citrus Fruits • Soup Garden • Tinctures • Crafting with Recycled Materials • Herbal Bath Recipes • The Gardens of Pompeii • Gourmet Herbal Sandwiches • Conservation Plants • Homemade Herbal Scrubs • And Much More

Koji Alchemy by Jeremy Umanski

The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine

Koji Alchemy chefs Jeremy Umansky and Rich Shih―collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient―deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. 

Koji Alchemy includes:

• A foreword by best-selling author Sandor Katz (The Art of Fermentation)

• Cutting-edge techniques on koji growing and curing

• Information on equipment and setting up your kitchen

• More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more

“Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” ―Sandor Katz

With shifts in lifestyle towards unhealthier junk food, and the rush to get life sorted out, nobody has time for healthy cooking, or time to appreciate art. But all thanks to Gautama Buddha and his search for enlightenment, we now have an age-old solution to our latest problems.

A Buddha Bowl is a bowl packed with representatives from every nutrient category, arranged as separate portions in one bowl. It is extremely easy to make, takes very less time, colorful, and so healthy it will leave your mother crying tears of happiness. Vegan, vegetarian, non-vegetarian recipes, you name it, this cookbook has it all. Try out these wonderful delicacies that will leave you feeling like an artist, and more importantly, happier and healthier from the inside with every bite. Everyone's a chef with a Buddha Bowl!

Do you want to eat healthy, organic food without losing the joy of eating tasty food?

Do you want to combine proteins with a vegetarian/vegan diet?

Whole bowls are not just a meal, they are a lifestyle.

These gorgeous bowls are the perfect combination of nutritional values. Whole bowls create the perfect balance between aesthetics, taste, and health.

And last but not least, they are simple to make and truly versatile.

In this book, you will find the simple steps to make your own whole bowls and hundreds of recipes to have a different menu day by day.

The origin of the whole bowl is legendary. The concept comes from the Buddha's begging bowl, which is the bowl that the Buddha brought with him to fill with vegetarian food offerings. The Buddha bowl is also called the Macro bowl because it has a lot to do with the macrobiotic diet, which is known for its perfect balance between nutritional elements.

The whole bowls will help you to lose weight and at the same time keep you healthy. Balanced food can help to balance your mood as well because, as the saying goes, "We are what we eat"!

With this book, you will learn:

✓ All the benefits of whole bowls

✓ How to make your buddha bowl as healthy as possible

✓ Secrets to successfully making your own bowl

✓ Plenty of recipes to vary your menu every day

✓ Vegetarian, fish, and meat-based recipes

By following the easy steps in this book, you'll find that Whole bowls are a very simple dish to make even if you are not familiar with them.

Become a Whole bowl expert! Click buy now!

The art of chakra balancing has never been tastier. Spiritual counselor and yoga instructor Elise Collins has created the perfect guide and recipe book of smoothies, teas, and tonics to boost your energy centers.

Chakras and shakers. Our ancestors believed ingredients from the natural world cured not only physical ailments, but spiritual ones as well. Drawing on ancient wisdom, Elise’s restorative recipes contain powerful superfoods, herbs, minerals, and ph-balanced liquids designed to nourish the physical body and revitalize its central energy system.

Target your chakras with tonics. As you make your way through the chakra chart, find recipes that specifically target each chakra and clear out stale energy. And with bonus yoga techniques, learn how to release energy for Vedic vitality. For prolonged balance of mind and body, look for recipes like:

If you enjoyed books like Healing Tonics, Juices, and Smoothies, The Ultimate Guide to Chakras, and Chakra Healing, then Chakra Tonics is your next read!