[google pdf books] The Wild & Weedy Apothecary by Doreen Shababy, 0738719072

  • Full Title : The Wild & Weedy Apothecary: An A to Z Book of Herbal Concoctions, Recipes & Remedies, Practical Know-How & Food for the Soul
  • Autor: Doreen Shababy
  • Print Length: 384 pages
  • Publisher: Llewellyn Publications; 1 edition
  • Publication Date: February 8, 2010
  • Language: English
  • ISBN-10: 0738719072
  • ISBN-13: 978-0738719078
  • Download File Format: epub
Download Link

>>>Download<<<

 

Directions

Just outside your doorstep or kitchen window, hidden beneath a tall pine tree or twining through porch latticework, a wild and weedy apothecary waits to be discovered.

Herbalist Doreen Shababy shares her deep, abiding love for the earth and its gifts in this collection of herbal wisdom that represents a lifetime of work in the forest, field, and kitchen. This herbalism guidebook is jam-packed with dozens of tasty recipes and natural remedies, including Glorious Garlic and Artichoke Dip, Sunny Oatmeal Crepes, Candied Catnip Leaves, Lavender Lemonade, Roseberry Tea, Garlic Tonic, Parsnip Hair Conditioner, and Dream Charms made with Mugwort.

A sampling of the herbal lore, legend, and instruction found within these pages:

  • The difference between sweet-faced flowers and flowers with attitude
  • How to assemble a well-stocked pantry
  • The importance of gratitude
  • Plant-spirit communication basics
  • How to use local wild herbs
  • How to make poultices, teas, tinctures, balms, and extracts

Praise:
“Those who dare delve into this book may emerge with catnip on their breath, mud on their knees, wild fruit juices on their hands, and a mysterious, satisfied smile―the very image of a wild and weedy woman. Come on!”―Susun S. Weed, wild woman herbalist

 

Editorial Reviews

From Publishers Weekly

Herbalist Shababy’s well-considered alphabetic valentine to natural healing is an informative guide to the benefits and applications of everything from apples to “Zip,” a hearty garlic tonic said to ward off colds and flu. Readers will be caught up by Shababy’s enthusiasm while she divulges all sorts of trivia and history: juniper was once burned in hospital rooms to destroy airborne fungi; lavender can aid and stimulate circulation when added to a bath; PMS symptoms can be treated with catnip tea. Readers will also learn how to make their own bath salts and create their own herbal shampoo. Even if readers take a pass on saying a prayer of thanks to plants before harvesting, or fail to see immediate results when using anise in a pillowcase to ward off bad dreams, readers will likely find a use for recipes such as Manicotti Crepes, homemade blackberry brandy, spinach dip, and a simple fruit pie with a coconut cream cheese crust. Generous with her sources and references, Shababy’s voluminous guide will help armchair naturalists and horticulturalists get the most out of nature’s bounty without risking harm to themselves or the environment.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Generous with her sources and references, Shababy’s voluminous guide will help armchair naturalists and horticulturalists get the most out of nature’s bounty without risking harm to themselves or the environment.”―Publishers Weekly

“…[D]oesn’t disappoint readers.”―The Plain Dealer (Ohio)

“A great cross-over herbal that brings the aspects of a medicinal herbal into the kitchen.”―American Herb Association Quarterly

“Those who dare delve into this book may emerge with catnip on their breath, mud on their knees, wild fruit juices on their hands, and a mysterious, satisfied smile―the very image of a wild and weedy woman. Come on!”―Susun S. Weed, wise wild woman herbalist and author of the Wise Woman Herbal series

“Doreen Shababy translates technical information for the lay person in a chatty, informal style. She weaves botanical nomenclature seamlessly with folk tales, herbal remedies, recipes, and personal anecdote to provide an enjoyable reading experience while sharing good, usable information. When you read this book, you’ll feel like you’re out in the fields on a beautiful spring day with a knowledgeable and entertaining friend. If you have ever wanted to know more about the wonder of wild herbs, Shababy will lead the way.”―Deborah Duchon, former publisher of The Wild Foods Forum, and guest star on FoodNetwork’s Good Eats with Alton Brown

 

>>>Download<<<

Keywords

chinese food, weights for weight loss, which wich nutrition, dim sum san francisco, bakeing,
nsom

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Penguin Random House LLC.

Some of the material in this work first appeared on the Food52 website.

Library of Congress Cataloging-in-Publication Data

Names: Hesser, Amanda, author. | Stubbs, Merrill, author.

Title: Food52 a new way to dinner : a playbook of recipes and strategies for the week ahead / by Amanda Hesser and Merrill Stubbs ; photography by James Ransom.

Other titles: Food 52 a new way to dinner | Food fifty-two a new way to dinner | New way to dinner | Food52.

Description: First edition. | Berkeley : Ten Speed Press, [2016] | Includes bibliographical references and index.

Identifiers: LCCN 2016022690 (print) | LCCN 2016024436 (ebook) | ISBN 9780399578007 (hardcover : alk. paper) | ISBN 9780399578014 (eBook) | ISBN 9780399578014 (E-book)

Subjects: LCSH: Cooking, American. | Seasonal cooking. | Dinners and dining. |

LCGFT: Cookbooks.

Classification: LCC TX715 .H57265 2016 (print) | LCC TX715 (ebook) | DDC 641.5975—dc23

LC record available at https://lccn.loc.gov/2016022690

Hardcover ISBN 9780399578007

Ebook ISBN 9780399578014

v4.1

prh

* * *

Contents

* * *

Introduction

MERRILL’S SPRING

* * *

THE WEEK AHEAD

lamb merguez, asparagus, sugar snap peas and pea shoots, ramps, preserved lemon, ricotta, oatmeal cookies

Sugar Snap, Asparagus, and Pea Shoot Salad with Preserved Lemon Cream and Merguez

Jonathan’s Roasted Asparagus

Green Salad with Sugar Snaps, Roasted Asparagus, Ricotta, and Toasted Almonds

Lamb Merguez

Orecchiette with Merguez and Ramps

Merguez Sandwich with Pea Shoots, Goat Cheese, and Green Olives

Ramp Butter

Green Eggs

Ricotta Toasts

Crispy Crunchy Oatmeal Cookies

THE WEEK AHEAD

roasted char, spring frittata, peas, escarole, asparagus, baked potatoes, herb mayonnaise, simple vinaigrette, rhubarb, biscuits

Cream Biscuits

Frittata on a Biscuit with Herbed Mayonnaise and Hot Peppers

Frittata with Peas, Spring Greens, and Ricotta

The Best Red Wine Vinaigrette

Oven–Roasted Char with Herbed Mayonnaise

Rhubarb Shortcakes

Chocolate Toasts

AMANDA’S SPRING

* * *

THE WEEK AHEAD

chicken fingers, potatoes, asparagus, garlic, lemon, rhubarb

Roberta’s Roasted Garlic Dressing

Sliced Chicken, Avocado, and Lemon Salad

Chicken Fingers

Chicken Finger Sandwich with Pickles and Special Sauce

Brandade

Brandade Pancakes

Lemony Pasta with Asparagus

Creamy Cow’s Milk Cheese with Crackers and Asparagus Salad

Asparagus and Avocado Salad with Shaved Parmesan

Tad’s Roasted Potatoes

Spring Vegetable Jumble

Rhubarb Galette

Roasted Rhubarb with Clementines and Cardamom

THE WEEK AHEAD

flank steak, wheat berries, baby turnips, garlic scapes, charmoula, preserved lemon, schlumpf

Asparagus Revueltos

Grain Salad with Asparagus, Baby Turnips, Feta, and Preserved Lemon Dressing

Spring Vegetables with Salt or Garlic Scape Ricotta

Chicken Cutlets with Charmoula and Preserved Lemon

Steak and Charmoula on a Kaiser Roll

Garlic Scape Pesto Quesadillas

Schlumpf

Chocolate Ice Cream with Toasted Brioche Crumbs, Almonds, and Salt

AMANDA’S SUMMER

* * *

THE WEEK AHEAD

fish tacos, jasmine rice, blistered tomatoes, pickled onions, spicy peaches, blueberries

Limeade with Basil

Blistered Cherry Tomatoes

Jasmine Rice Salad with Blistered Tomatoes, Tuna, Olives, and Capers

Blistered Cherry Tomato Sandwich

Spicy Peach Salad

Spicy Peaches Wrapped in Prosciutto

Thai Steak Salad

Steak and Avocado Salad with Crisp Rice and Cashews

Thai Steak Sandwich with Avocado, Cilantro, and Pickled Onions

Steak Sandwich with Pickled Onions, Blistered Tomatoes, and Spicy Greens

Fail Then No-Fail Jasmine Rice

Low-Maintenance Fish Tacos

Pickled Onions

Penne with Blistered Cherry Tomatoes and Corn

Blueberry Ice

THE WEEK AHEAD

oil-poached tuna, couscous, romesco, braised peppers, brown butter, plums

Grilled Squid Salad with Lemon, Capers, and Couscous

Smoked Paprika Mayonnaise on Grilled Bread

Couscous Salad with Zucchini, Pistachios, and Feta

Brown Butter Tomatoes

Couscous Salad with Zucchini, Pistachios, and Poached Tuna

Poached Tuna

Tuna Salad Sandwich with Hacked Romesco

Olive Oil–Braised Peppers

Tuna Salad with Peppers and Smoked Paprika Mayonnai
lemon cookies, chicken casserole recipes, best baking recipes, wedding cake designs, best tiramisu recipe,
h managers who have over 20 years’

resources.

experience in the meat trade.

v

Introduction to the eleventh edition

The purpose of this book is to provide a sound

development enables chefs to be creative and this

foundation of professional cookery for all levels of

has been demonstrated by the many restaurants

students of catering.

and food service outlets taking this approach.

The following points are important:

However, to be creative, chefs must understand

and acquire the basic skills of practical

• to develop a professional attitude and

professional cookery. These skills and

appearance, acquire skills and behave in a

underpinning knowledge must be formed from

professional manner;

the subject knowledge – ‘the body of knowledge’

• to develop knowledge and understanding of all

upon which every discipline relies as the source

commodities regarding cost, quality and use;

from which concepts, models and theories

• to understand the methods of cooking and be

develop.

able to produce a variety of dishes for various

In practical professional cookery it is the basic

types of establishment;

principles, procedures and classical dishes that

• to understand recipe balance and be able to

originate from the traditional French kitchen,

produce dishes of the required quality, colour,

further developed by master chefs such as Carême

consistency, seasoning, flavour, temperature,

and Escoffier. The chefs in the traditional French

quantity and presentation;

kitchen were the first to practise fusion cuisine as

• with experience, to develop recipes using

ingredients were brought from different countries,

original ideas;

together with different recipes and methods,

• to understand the principles of healthy eating

which these chefs refined to suit the various types

and basic nutrition;

of customer. Therefore, fusion or eclectic cuisine is

• to fully understand the essential necessity for

not new but, with globalisation, that is the

healthy, hygienic and safe procedures at all

bringing together of countries, peoples, cultures

times in the storage, preparation, cooking and

and cuisines, chefs have been enabled to be more

serving of food.

creative and innovative.

These books may also assist you in your career:

Basic skills and recipes are fundamental as these

The Theory of Catering and Advanced Practical

provide the framework for all the essential

Cookery.

underpinning knowledge for a successful career in

As the world is getting ‘smaller’ due to factors

professional cookery that will allow individuals to

such as fast transport and tourism, modern cuisine

gain employment across continents.

uses a wide variety of ingredients from all over the

This book provides an invaluable foundation for

world. This has led to an intermix of cuisine

acquiring basic professional skill and knowledge

cultures, for example a fusion of western and

and in this edition we have attempted to balance

eastern styles; traditional European cuisine has

the traditional with the modern in the

blended with Oriental, and so on. This may be

illustrations.

described as ‘eclectic’ cuisine, which is the

The decision to use metric weights and

deriving of ideas, tastes and styles from various

measures was taken after consultation with

sources and which originated in Australia. This

catering colleges.

vi

Nutritional Analysis

There is no such thing as unhealthy food but

and in such cases information derived from Food

there are unfortunately unhealthy eating habits

Portion Sizes, 3rd Edition, Dept of Environment,

that in many cases lead to obesity followed by ill-

Fisheries and Rural Affairs.

health and premature death.

Where appropriate, the edible portion of the

It is because of national concern with the

recipe ingredient was used; there were instances

alarming increase in cases of obesity, particularly

where the waste produced in the recipe would

with the young, that we invited Jenny Arthur to

have distorted the nutritional values e.g. whole

develop the nutritional analysis for some of the

chicken as part of the recipe, but only the wing

new recipes.

and leg quarters were used.

Analysis for the nutrients has been performed

Vegetable oil was used as the first choice of oil

using the computer software CompEat Pro

unless specified otherwise, and butter was used as

Version 5.8.0 (2002). This holds the UK

the first choice over margarine. Semi-skimmed

integrated databases of McCance & Widdowson’s

milk is used as first choice milk unless otherwise

The Composition of Foods 6th Summary Edition and specified.

associated supplements, RSC.

Weights and measures were used as given in the

text unless mentioned as a single item e.g. a
recipe sites, taste of home cookbooks, the chocolate factory, sees candies, beer machine,
d publisher would like to thank the Richard Morris for figures 8.1–8.4, 8.10–8.12, following for permission to reproduce copyright

8.14, 8.17, 8.21, 8.26, 8.34, 9.1 and 9.3.

illustrative material:

Adrian Moss for figures 2.1–2.4, 2.6, 2.8–2.14,

Sam Bailey for the photos at the beginning of

3.1, 3.2, 4.12, 5.1, 5.2, 5.4, 7.1–7.4, 7.8–7.10,

each chapter and for figures 1.2, 1.3, 2.5, 2.7,

7.12, 7.17, 8.15, 9.2, 9.4–9.7, 10.1, 10.5, 11.6,

3.3–3.5, 4.1–4.11, 4.13, 4.14, 5.3, 5.5, 5.6,

12.2, 14.6, 14.8, 14.24, 14.32, 14.38 and

6.1–6.5, 7.5–7.7, 7.11, 7.13–7.16, 7.18, 7.19,

14.41–14.43.

8.6–8.9, 8.16, 8.22–8.25, 8.33, 9.8–9.17,

Oxford Designers and Illustrators for figures 9.18,

10.2–10.4, 10.6–10.15, 11.1–11.5, 11.7–11.11,

13.2, 13.3, 16.1, 16.3, 16.9–16.11, 17.3, 17.4,

12.1, 12.3–12.13, 13.4–13.11, 14.1–14.5, 14.7,

17.8, 17.11, 18.3, 18.5–18.8, 19.1 and 20.2.

14.9–14.23, 14.25–14.31, 14.33–14.37, 14.39,

14.40, 14.44, 14.49–14.54, 15.1, 17.9, 20.3, 20.5,

Russums Catering Clothing and Equipment for

21.1 and 23.1.

figures 17.14, 20.4 and 20.6.

The British Potato Council for figure 13.1.

Crown copyright material is reproduced with the

permission of the Controller of HMSO and the

Compass Group UK for figures 2.15, 17.1, 17.2,

Queen’s Printer for Scotland.

17.7, 17.10, 17.12, 17.13, 20.1 and 20.7.

The Meat and Livestock Commission for figures

8.5, 8.13, 8.18–8.20 and 8.27–8.32.

vii

What does ‘the expert choice’ mean for

M

you?

We work with more examiners and experts than any other publisher

Because we work with more experts and examiners than any other publisher, the

very latest curriculum requirements are built into this course and there is a perfect

match between your course and the resources that you need to succeed. We make

it easier for you to gain the skills and knowledge that you need for the best results.

We have chosen the best team of experts – including the people that mark the

exams – to give you the very best chance of success; look out for their advice

throughout this book: this is content that you can trust.

T

viii

More direct contact with teachers and students than any other publisher

We talk with more than 100 000 students every year through our student

conferences, run by Philip Allan Updates. We hear at first hand what you need to

make a success of your studies and build what we learn into every new course.

Learn more about our conferences at www.philipallan.co.uk

Our new materials are trialled in classrooms as we develop them, and the feedback

built into every new book or resource that we publish. You can be part of that. If

you have comments that you would like to make about this book, please email us

at: [email protected]

More collaboration with Subject Associations than any other publisher

Subject Associations sit at the heart of education. We work closely with more

Associations than any other publisher. This means that our resources support the

most creative teaching and learning, using the skills of the best teachers in their

field to create resources for you.

More opportunities for your tutors to stay ahead than with any other publisher

Through our Philip Allan Updates Conferences, we offer tutors access to

Continuing Professional Development. Our focused and practical conferences

ensure that your tutors have access to the best presenters, teaching materials and

training resources. Our presenters include experienced teachers, Chief and

Principal Examiners, leading educationalists, authors and consultants. This course

is built on all of this expertise.

Key preparation techniques and

3

recipes are presented by 2-star

Michelin chef, John Campbell,

in 52 video films.

Also available is the Network

4

Extra material, including more

Edition. If your college has

videos, is available on the Network

purchased this edition, look out

Edition

for even more resources where

you see this icon.

You can find out more at www.dynamic-learning.co.uk

ix

Practical Cookery 11th Edition

How to access Chapters 16 to 24

The following chapters are designed to support

They are provided on the DVD-ROM as PDF files

your study towards a Level 2 NVQ or VRQ.

which you can read on-screen or print out.

16 Investigating the hospitality and catering industry

VRQ Unit 201 Investigate the catering and hospitality industry

17 Food safety, hygiene and security

NVQ Unit 501 (1GEN1) Maintain a safe,

NVQ Unit 603 (2GEN3) Maintain food safety

hygienic and secure working environment

when storing, preparing and cooking f
indian soup, small bbq grill, why vegetarian, natural gas bbq grills, punjabi food,
as you’d like it to continue. I spent years rushing out of the door ready to battle my way through traffic with unbrushed hair and one shoelace undone, but I’d always make sure I had some breakfast in me.

In my 1980s childhood, breakfast was always high-sugar cereal and toast with jam, but now the breakfast arena has opened up to new excitement.

These days I often arrive at work with some Tupperware, packed with oats I have soaked the night before, spelt bread with nut butter, or fruit and coconut yoghurt. All super-quick to assemble yet massively appreciated once at work.

As long as that first meal is packed with slow-burning energy and nutrients you’re good to go. In the UK we are kings of the fried breakfast, and now even this can be a healthy option with a twist to the techniques and ingredients.

Now I have kids, breakfast time is one of the most fun yet chaotic mealtimes. With an age range that spans from a baby to a 14-year-old, it’s all going on: some are off to school, and some are trying food for the first time. We have to be organised and militant about that first hour of the day during the week when my stepchildren are with us, but at weekends, breakfast has always been a different kind of love affair. This is the time to scoot around in your PJs and slippers rustling up eggs or decadent pancakes piled with fruit. If you happen to have a wonderful partner in your life, perhaps they would even do this for you so you can enjoy breakfast while you’re still snug under your duvet.

So give breakfast a chance and make it count!

CHIA SEED BREAKFAST PUDDING

WITH BERRIES AND YOGHURT

When my friend Amanda introduced me to chia seeds I laughed as she explained how delicious and creamy this bowl of frogspawn-like mixture was. The next morning, when I approached the bag of seeds she had left me, it exploded all over the floor and I was sure chia and I were just not meant to be .

But these days, we get on very well. With these tiny seeds it’s all about what you do with them. Their health properties are impressive: they are packed with omega-3 fats, protein and fibre, to name just a few benefits. But how do you make them delicious? Soaking them in nut milk or coconut water is a great start and then you can build up a divine little pudding with layers of fruit and crunch, and store it in a jam jar ready to take to work or eat on the go .

SERVES 4

80g chia seeds

650ml almond milk (here or shop-bought), rice milk or coconut water

4 tbsp yoghurt (coconut, Greek or soya yoghurt all work well)

2 tsp vanilla extract

2 tbsp maple syrup, plus extra for drizzling

½ tsp ground cinnamon

200g mix of blackberries and raspberries

1 tbsp toasted flaked almonds

Combine the chia seeds, milk (or coconut water), yoghurt, vanilla extract, maple syrup and cinnamon in a bowl. Divide the mixture between 4 jars, cover and chill for at least 6 hours, or ideally overnight, until the seeds have doubled in size.

When ready to serve, remove the lids and top the chia mixture with the berries and flaked almonds, and a little drizzle of maple syrup.

MEXICAN EGGS

I love Mexico and have had some of my favourite meals of all time there. This is the perfect lazy weekend breakfast. If you wanted to prove yourself to be ‘partner of the year’, serve this in bed on a tray to your loved one. This is also an impressive dish if the masses have descended on your house after a big night out. Eggs are the ultimate brekkie champ as they’re extremely versatile, and eating protein is a brilliant way to start your day. I am a bit of a coward when it comes to spice levels, but you can make this as hot or as mild-mannered as you like .

SERVES 4

4 tbsp olive oil

1 red onion, halved and finely sliced

5 cloves garlic, crushed

1 courgette, cut into 1cm cubes

1 tsp sweet smoked paprika

½ tsp ground cumin

½ tsp ground cinnamon

1 red chilli, halved lengthways, deseeded and thinly sliced

½ tsp dried chilli flakes

400g can chopped tomatoes

400g cherry tomatoes, halved

8 eggs

Small bunch of fresh flat-leaf parsley or coriander leaves, roughly chopped

Sea salt and freshly ground black pepper

Sourdough bread, to serve

Heat the olive oil in a large frying pan (with a lid) over a medium heat. Add the onion, garlic, courgette, paprika, cumin, cinnamon, most of the fresh and dried chilli (retaining some to garnish) and a large pinch of salt and pepper. Sauté gently for about 10 minutes until softened, then add the canned and fresh tomatoes. Bring to the boil, then reduce the heat to medium and simmer for 5 minutes, stirring occasionally, until the sauce has reduced a little. Taste and season again, if necessary.

Make 8 small wells in the mixture, crack in the eggs and season them with a little salt and pepper. Cover and cook over a low heat for 4–5 minutes (for slightly runny yolks). (I

[collapse]

Leave a Reply

Your email address will not be published. Required fields are marked *