$18.00
I actually love getting up early on Saturday mornings so that we can go to our local farmers markets to get fresh, organic vegetables and fruits, as well as fresh, handmade bread and pastries. But, I really hate the thought of having to store any of them in plastic!
So when I discovered Bee's Wrap's genius approach to People + Plant sustainable food storage that keeps food fresh NATURALLY, I fell in love immediately, and I know you will, too!
FOODIE NOTE: Bee's Wrap is Highly Recommended by Cook's Illustrated!
Bee's Wrap is a reusable, waterproof, and airtight food wrap made of organic cotton muslin, beeswax, jojoba oil, and tree resin.
You simply use the warmth of your hands to seal the wrap around a loaf of bread, a baguette, vegetables, fruits or a dish; in a just a few seconds, the wrap has cooled and it holds its shape and seal. Genius, right?! Media including Saveur, Fine Cooking, Cook's Illustrated, Epicurious, Design Sponge and Prevention think so, too!
It's great for cheese, crusty bread, leftovers, sandwiches, or almost any other food you want to keep fresh.
AND, in addition to being a beautiful material, you can wash your Bee's Wrap in COOL water with a mild dish soap, air dry, fold, and store in a drawer or in a basket on the counter.
The antibacterial properties of the beeswax and jojoba oil help to keep food fresh and allow you to use the Bee's Wrap again and again!
This Bee's Wrap Assortment Package is a set of 3 different sizes so that you wrap bread, cheese, vegetables and cover a bowl, among other things!! You will one Bee's Wrap in each of the following sizes:
PLEASE NOTE: Because Bee"s Wrap can't be washed in too warm or hot water — you don't want the beeswax to melt! Keep it away from direct sunlight, and, it is not recommended for use in storing any meat, fish, poultry, game, etc.
Bee's Wrap keeps food fresh naturally, and it is the perfect alternative to plastic wrap —a very easy and sustainable way for you to do something good for you, your family and the environment!
"Good food has always been central to our home life here in Vermont. We grow and preserve most of our vegetables, we milk goats, raise sheep, pigs and chickens. Our family life revolves around the garden and kitchen.
But all of this food needed to be kept fresh and growing concerns about our environment and the health safety of plastic, made plastic no longer a viable option for food storage. As a stay at home mother of three I was also interested in bringing in additional income while staying home and available to my children.
This is where Bee’s Wrap™ enters. Enchanted with all the shades of muslin, old flour sack, scraps of trimmings, lace, yarn, and given some invaluable suggestions from family and friends, I found that by coating it all in beeswax my creations became functional!
The combination of fabric infused with beeswax, jojoba oil and tree resin made for the perfect alternative to plastic for food storage.
The antibacterial properties of beeswax and jojoba oil help keep food fresh and allow Bee's Wrap to be used again and again.
Bee’s Wrap evolved into a basic food storage product that was easy to clean and use, that we could make available to many people, not just our own households.
The comforting and uplifting scent of melting beeswax filled our home for months. Now, Bee’s Wrap is made in its own shop by myself and some wonderful women.
We are thrilled to be able to share this new product with you and hope you find it as useful and enjoyable to use as we do! "
PLEASE NOTE: Unfortunately Pretty Things & Cool Stuff cannot accept returns of Bee's Wrap because the product is used for food storage. Please contact us if your package was damaged upon receipt, and we will replace it.
WHAT IS BEE'S WRAP™ MADE OF AND HOW IS IT USED?
Bee's Wrap is made of organic cotton muslin, beeswax, jojoba oil, and tree resin. This combination of ingredients creates a malleable food wrap that can be used again and again.
Simply mold the Bee's Wrap to the top of your dish by using the warmth and pressure of your hands to create a seal. When the Bee's Wrap cools (within seconds) it holds its seal.
Use the same method to wrap cheese, vegetables, bread, and baked goods. It is not recommended for meat.
HOW DO I CARE FOR MY BEE'S WRAP™?
Wash your Bee's Wrap in COOL water with a mild dish soap. Do not subject to heat! Air dry, fold and store in a drawer or in a basket on the counter.
The beeswax and jojoba oil have antibacterial qualities that help to keep your food fresh and allow you to use the Bee's Wrap again and again.
HOW LONG DOES BEE'S WRAP LAST?
Bee's Wrap lasts for up to a year with proper care and regular usage.
$16.50
"Buzz is illuminating, inspiring, and irresistable. In short: the bee's knees."— The Mail on Sunday“This book...
$19.00
Wrap bread, cheese, vegetables, or cover a bowl! Bee's Wrap® is the sustainable, natural alternative to plastic...
$15.00
I actually love getting up early on Saturday mornings so that we can go to our local farmers markets to get fresh, organic vegetables and fruits, as well as fresh, handmade bread and pastries. But, I really hate the thought of having to store any of them in plastic!
So when I discovered Bee's Wrap's genius approach to People + Plant sustainable food storage that keeps food fresh NATURALLY, I fell in love immediately, and I know you will, too!
FOODIE NOTE: Bee's Wrap is Highly Recommended by Cook's Illustrated!
Bee's Wrap is a reusable, waterproof, and airtight food wrap made of organic cotton muslin, beeswax, jojoba oil, and tree resin.
You simply use the warmth of your hands to seal the wrap around a loaf of bread, a baguette, vegetables, fruits or a dish; in a just a few seconds, the wrap has cooled and it holds its shape and seal. Genius, right?! Media including Saveur, Fine Cooking, Cook's Illustrated, Epicurious and Design Sponge, think so, too!
It's great for cheese, crusty bread, leftovers, sandwiches, or almost any other food you want to keep fresh.
AND, in addition to being a beautiful material, you can wash your Bee's Wrap in COOL water with a mild dish soap, air dry, fold, and store in a drawer or in a basket on the counter.
The antibacterial properties of the beeswax and jojoba oil help to keep food fresh and allow you to use the Bee's Wrap again and again!
PLEASE NOTE: Because Bee"s Wrap can't be washed in hot water — you don't want the beeswax to melt! And, it is not recommended for use in storing any meat, fish, poultry, game, etc.
Bee's Wrap Baguette Wrap finally provides you with a natural storage solution that keeps your baguette fresh — crusty on the outside and soft on the inside — and is long enough that you only need one wrap!
This package contains:
1 - 14" x 26" Bee's Wrap Baguette Wrap
Pick up a loaf at the bakery, market or make your own and then wrap in Bee's Wrap once it has cooled.
"Good food has always been central to our home life here in Vermont. We grow and preserve most of our vegetables, we milk goats, raise sheep, pigs and chickens. Our family life revolves around the garden and kitchen.
But all of this food needed to be kept fresh and growing concerns about our environment and the health safety of plastic, made plastic no longer a viable option for food storage. As a stay at home mother of three I was also interested in bringing in additional income while staying home and available to my children.
This is where Bee’s Wrap™ enters. Enchanted with all the shades of muslin, old flour sack, scraps of trimmings, lace, yarn, and given some invaluable suggestions from family and friends, I found that by coating it all in beeswax my creations became functional!
The combination of fabric infused with beeswax, jojoba oil and tree resin made for the perfect alternative to plastic for food storage.
The antibacterial properties of beeswax and jojoba oil help keep food fresh and allow Bee's Wrap to be used again and again.
Bee’s Wrap evolved into a basic food storage product that was easy to clean and use, that we could make available to many people, not just our own households.
The comforting and uplifting scent of melting beeswax filled our home for months. Now, Bee’s Wrap is made in its own shop by myself and some wonderful women.
We are thrilled to be able to share this new product with you and hope you find it as useful and enjoyable to use as we do! "
PLEASE NOTE: Unfortunately Pretty Things & Cool Stuff cannot accept returns of Bee's Wrap because the product is used for food storage. Please contact us if your package was damaged upon receipt, and we will replace it.
WHAT IS BEE'S WRAP™ MADE OF AND HOW IS IT USED?
Bee's Wrap is made of organic cotton muslin, beeswax, jojoba oil, and tree resin. This combination of ingredients creates a malleable food wrap that can be used again and again.
Simply mold the Bee's Wrap to the top of your dish by using the warmth and pressure of your hands to create a seal. When the Bee's Wrap cools (within seconds) it holds its seal.
Use the same method to wrap cheese, vegetables, bread, and baked goods. It is not recommended for meat.
HOW DO I CARE FOR MY BEE'S WRAP™?
Wash your Bee's Wrap in COOL water with a mild dish soap. Do not subject to heat! Air dry, fold and store in a drawer or in a basket on the counter.
The beeswax and jojoba oil have antibacterial qualities that help to keep your food fresh and allow you to use the Bee's Wrap again and again.
HOW LONG DOES BEE'S WRAP LAST?
Bee's Wrap lasts for up to a year with proper care and regular usage.
$22.00
“I know of no other person . . . who can produce better results...
$15.00
I actually love getting up early on Saturday mornings so that we can go to our local farmers markets to get fresh, organic vegetables and fruits, as well as fresh, handmade bread and pastries. But, I really hate the thought of having to store any of them in plastic!
So when I discovered Bee's Wrap's genius approach to People + Plant sustainable food storage that keeps food fresh NATURALLY, I fell in love immediately, and I know you will, too!
FOODIE NOTE: Bee's Wrap is Highly Recommended by Cook's Illustrated!
Bee's Wrap is a reusable, waterproof, and airtight food wrap made of organic cotton muslin, beeswax, jojoba oil, and tree resin.
You simply use the warmth of your hands to seal the wrap around a loaf of bread, a baguette, vegetables, fruits or a dish; in a just a few seconds, the wrap has cooled and it holds its shape and seal. Genius, right?! Media including Saveur, Fine Cooking, Cook's Illustrated, Epicurious and Design Sponge, think so, too!
It's great for cheese, crusty bread, leftovers, sandwiches, or almost any other food you want to keep fresh.
AND, in addition to being a beautiful material, you can wash your Bee's Wrap in COOL water with a mild dish soap, air dry, fold, and store in a drawer or in a basket on the counter.
The antibacterial properties of the beeswax and jojoba oil help to keep food fresh and allow you to use the Bee's Wrap again and again!
PLEASE NOTE: Because Bee"s Wrap can't be washed in hot water — you don't want the beeswax to melt! And, it is not recommended for use in storing any meat, fish, poultry, game, etc.
Bee's Wrap Baguette Wrap finally provides you with a natural storage solution that keeps your baguette fresh — crusty on the outside and soft on the inside — and is long enough that you only need one wrap!
This package contains:
1 - 17" x 23" Bee's Wrap Bread Wrap
Great for wrapping bread, large enough for a good sized loaf of sandwich bread or specialty breads. We use it in our house for our over-sized loaves of homemade sliced bread. It is also great for covering dough that is rising, an extra large bowl or casserole dish.
"Good food has always been central to our home life here in Vermont. We grow and preserve most of our vegetables, we milk goats, raise sheep, pigs and chickens. Our family life revolves around the garden and kitchen.
But all of this food needed to be kept fresh and growing concerns about our environment and the health safety of plastic, made plastic no longer a viable option for food storage. As a stay at home mother of three I was also interested in bringing in additional income while staying home and available to my children.
This is where Bee’s Wrap™ enters. Enchanted with all the shades of muslin, old flour sack, scraps of trimmings, lace, yarn, and given some invaluable suggestions from family and friends, I found that by coating it all in beeswax my creations became functional!
The combination of fabric infused with beeswax, jojoba oil and tree resin made for the perfect alternative to plastic for food storage.
The antibacterial properties of beeswax and jojoba oil help keep food fresh and allow Bee's Wrap to be used again and again.
Bee’s Wrap evolved into a basic food storage product that was easy to clean and use, that we could make available to many people, not just our own households.
The comforting and uplifting scent of melting beeswax filled our home for months. Now, Bee’s Wrap is made in its own shop by myself and some wonderful women.
We are thrilled to be able to share this new product with you and hope you find it as useful and enjoyable to use as we do! "
PLEASE NOTE: Unfortunately Pretty Things & Cool Stuff cannot accept returns of Bee's Wrap because the product is used for food storage. Please contact us if your package was damaged upon receipt, and we will replace it.
WHAT IS BEE'S WRAP™ MADE OF AND HOW IS IT USED?
Bee's Wrap is made of organic cotton muslin, beeswax, jojoba oil, and tree resin. This combination of ingredients creates a malleable food wrap that can be used again and again.
Simply mold the Bee's Wrap to the top of your dish by using the warmth and pressure of your hands to create a seal. When the Bee's Wrap cools (within seconds) it holds its seal.
Use the same method to wrap cheese, vegetables, bread, and baked goods. It is not recommended for meat.
HOW DO I CARE FOR MY BEE'S WRAP™?
Wash your Bee's Wrap in COOL water with a mild dish soap. Do not subject to heat! Air dry, fold and store in a drawer or in a basket on the counter.
The beeswax and jojoba oil have antibacterial qualities that help to keep your food fresh and allow you to use the Bee's Wrap again and again.
HOW LONG DOES BEE'S WRAP LAST?
Bee's Wrap lasts for up to a year with proper care and regular usage.
$55.00
“One of the most gifted botanical artists in history.”— Victoria Magazine The only thing that...
$35.00
The Most Beautiful Flowers by Kenji Toma brings the inner beauty and essence of the flower as seen through the eyes of the experienced photographer. From his careful selection of paper to how to present flowers in his photographs, Toma revives the concept of the botanical encyclopedia.
This photo series is Kenji Toma's homage to the botanical illustrations in Choix Des Plus Belles Fleurs by Pierre-Joseph Redouté, one of the most well-regarded flower encyclopedias of the nineteenth century. Back when color photography did not exist, these images were illustrated with the purpose of replicating the botanic subject as realistically as possible.
In The Most Beautiful Flowers, Toma is interested in doing the exact opposite with the photographic medium which, realistic by nature, can also be used to make a subject look unreal and artificial. The result makes The Most Beautiful Flowers a must have for anyone who loves flowers, photography and art.
BOOK DESCRIPTION
$20.00
Have you ever wanted to start plants from seed instead of buying seedlings from a local nursery? ...
$18.00
I'm determined to turn my husband into an organic urban farmer, and this book — highly recommended by my uber-gardener friends — helped get him off to a great start! (See below the 70+ healthy basil seedlings he is growing from seed! And, there still are lots of seeds left in the one packet he used! Just think of all of the money we've saved, and we know that all of the plants are being grown organically. Fresh mozzarella, tomato and basil salads here we come!)
Before it was a book, The Gardener's A-Z Guide to Growing Organic Food was organic gardener Tanya L. K. Denckla's highly prized personal database, the distillation of years of careful research and hands-on, real-life, dirt-under-the-fingernails experience in growing her own vegetables, herbs, fruits, and nuts.
Now available to all, this easy-to-read sourcebook offers much to gardeners of all skill levels, answering questions quickly and authoritatively so more time can be spent enjoying the garden.
Six comprehensive chapters cover vegetables, fruits and nuts, herbs, organic remedies, and allies and companions. Within each chapter plants are arranged alphabetically, making needed information eminently accessible.
The Gardener's A-Z Guide to Growing Organic Food covers 765 varieties of vegetables, herbs, fruits and nuts. Individual plant entries provide specific information on planting; temperature; soil and water needs; measurements; seed-starting dates; pests, diseases, allies, companions, and incompatibles, as applicable; when to harvest; how to store produce; and overviews of selected varieties.
Fully half of the book is dedicated to organic remedies that can prevent or combat 201 plant diseases and garden pests. Hundreds of common diseases and pests are discussed, as well as which plants are likely to be affected, how to recognize the problem, and tried-and-true natural remedies.
The Gardener's A-Z Guide to Growing Organic Food demystifies how to work collaboratively with the complex natural systems of the environment AND makes gardening a little easier and definitely more fun!
Ready to get your organic urban farmer on? Get this and get growing! We are!
BOOK DESCRIPTION
Tanya Denckla Cobb is a writer, a professional environmental mediator at the Institute for Environmental Negotiation, and a teacher of food system planning at the University of Virginia.
She is passionate about bringing people together to find common ground and create solutions for mutual gain. She co-founded a community forestry nonprofit organization, served as Executive Director of the Virginia Urban Forest Council, and facilitated the birth of the Virginia Natural Resources Leadership Institute and the Virginia Food System Council.
At home, she enjoys the restorative energy of gardening and cooking from her garden. She lives in Virginia and is the author of Reclaiming Our Food, The Gardener’s A to Z Guide to Growing Organic Food, and Organic Gardener’s Home Reference.
$18.50
We love to cook and eat clean, healthy food, so we grow as many of our own...
$17.00
Centuries ago, before chemical fertilizers and engineered inputs, the most productive vegetable gardens shared...
$35.00
Butterflies rock because they are so beautiful and so beneficial to vibrant gardens, whether in...
$25.00
We here at Pretty Things & Cool Stuff believe everyone should learn how to grow an organic,...
$35.00
Butterflies rock because they are so beautiful and so beneficial to vibrant gardens, whether in...
$12.50
"Enough absorbing science to concede that plants continue to inspire and amaze us." ― The...
$19.95
"Passion seems to be the guiding force behind this volume—an epic, encyclopedic, and utterly beautiful tome devoted to the cultivation and appreciation of herbs in America. Created during weekends upstate with almost full creative freedom, the book is as much a compendium of herbal facts, lore, and uses as it is a reflection of its creator—witty anecdotes and observations pepper the book’s writing and Orr’s own stunning photographs fill its pages.
While many gardening books can have the charm of an automotive manual, mere compilations of growing tips and run-of-the-mill images, Orr’s book covers its bases (everything from tried-and-true choices like thyme and lavender to more off-beat selections like hemlock and marijuana) with style. Both a great read and an indispensible resource for everything from gardening to cooking, this beautifully designed book is just as at home on a gardener’s shelf as it is on the nightstand or coffee table."
— Design Sponge (Read complete story and interview with author here)
"Orr’s affection for herbs shines through every well-researched page of this book; his wonder and delight are infectious...And he knows that just because a book is useful and intelligent, it doesn’t have to look scholarly and dull. Orr’s beautiful photographs have an approachable aura of romance."
— The New York Times Book Review
From modern garden master Stephen Orr comes a new, definitive book on herbs to finally replace the dusty and outdated classics. Here are entries on hundreds of plants that are extraordinarily useful in cooking, homeopathy, and more; dozens of recipes and DIY projects; and beautifully styled photographs so you know just what you’re growing!
With more than 900 entries — including 40 delicious recipes —, each accompanied by brand new photography and helpful growing advice, The New American Herbal takes the study of herbs to an exciting new level.
Orr covers the entire spectrum of herbaceous plants, from culinary to ornamental to aromatic and medicinal, presenting them in an easy to use A to Z format packed with recipes, DIY projects, and stunning examples of garden design highlighting herbal plantings.
Learn about the herbs you’ve always wanted to grow (chervil, chamomile, and lovage), exotic herbs (such as Artemisia, the bitter herb used in Absinthe, or the anti-inflammatory Meadowsweet), and ornamental varieties (Monkshood and Perilla).
For cooks there is indispensable guidance on planting and maintaining a bountiful kitchen garden and crafters will delight in dozens of exciting new uses for fresh, dried, and distilled herbs.
Here, too, are 40 delicious recipes, as well easy steps for projects such as a hanging herb garden and instructions on how to plant, dry, and preserve your garden’s bounty.
Meticulously researched and exhaustive in its scope, The New American Herbal is an irresistible invitation to explore the versatility of herbs in all their beauty and variety.
Get it and get growing!
BOOK DESCRIPTION
$24.95
Highly original, artfully written, beautifully and originally illustrated. The Life of Plants masterfully combines the macroscopic and microscopic into a well-balanced whole, the best work of its kind that I have ever seen. It is new in concept, new in approach, new in examples...the book lives and breathes.
— Richard Evans Schultes, Science
Author E.J.H. Corner's (see About the Author below) The Life of Plants is not only a perennial favorite, it is considered one of the most fascinating and original introductions to the world of plants ever produced. From the botanist to the amateur, no reader will finish this book without gaining a much richer understanding of plants, their history, and their relationship with the environments around them.
Time to unlock your inner botanist and experience Corner's infectious enthusiasm introducing the reader to the world of plants that surround us all.
BOOK DESCRIPTION
$26.50
“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful...
$38.00
This two-in-one beauty just makes you want to stop and mix up a batter and...
$13.50
“If you can’t make it to France this summer, The French Market Cookbook by Clotilde Dusoulier will teach your Union Square spoils to speak francais. No heavy white sauces or elaborate steps here, just regional, ingredient-driven, rustic-elegant fare … Get the taste of jealousy out of your mouth with cherry-rose compote or peach clafoutis, ooh la la.”
— Edible Manhattan
“Coaxing out each ingredient’s true, rich flavor remains the book’s greatest triumph … Dusoulier’s refreshingly simple, yet comprehensive, manual urges that we go to the market to “be surprised and seduced by the ingredients,” to which we answer “oui.””
— Saveur.com
“Dusoulier, you may know, is the wildly popular blogger behind Chocolate and Zucchini, and with her charming new book she is showcasing, as the subtitle puts it, “Vegetarian Recipes From My Parisian Kitchen.” She’s a flexitarian these days, but with the cookbook she wants to show readers how to coax flavor out of the best locally grown, seasonal fruits and vegetables without relying on meats (mock or otherwise) or heavy amounts of cheese or even too many carbs.”
— Washington Post
“These recipes achieve a simple elegance that underscores, without overwhelming, the natural perfection of seasonal ingredients.”
— Boston Globe
“This clever book is arranged by season and inspires pangs of longing in anyone who has ever gone to a produce market in Paris.”
— France Magazine
We love and actively support local farmers markets wherever we go! We stroll through each, looking for the season's freshest vegetables, fruits and herbs to put in our basket. Then when we get home, we always ponder about the most delish way to prepare our bounty?
Enter The French Market Cookbook: Vegetarian Recipes From My Parisian Kitchen by Clotilde Dusoulier! This 224-page guide to yummy food is packed with inspired vegetarian recipes — many of which are gluten-free and dairy-free — with a special oh-la-la French twist that brings out the best in seasonal produce. Farmers market to table? Oui! Oui!
Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables.
Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes.
Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard.
With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.
Now, when is the next Farmers Market??
BOOK DESCRIPTION
In The French Market Cookbook, you’ll find my take on the love story between French cuisine and vegetables.
It is admittedly a challenge to dine out as a vegetarian in France, where meat and fish are treated as the main character of any special-occasion dish, yet the French culinary repertoire is rife with delicious ideas on how to cook vegetables.
Over the past few years, I have transitioned to a more and more plant-based way of eating — for reasons of ethics, environmental concern, and natural inclination — so I’ve had plenty of opportunities to explore unusual and exciting ways to use up my weekly selection of seasonal vegetables.
In this new book I am sharing the best of those dishes through 90 seasonal recipes (many of them vegan) and 75 color photographs by the talented Emilie Guelpa, Françoise Nicol, and Virginie Michelin.
Some dishes are personal creations, others are drawn from my research into lesser-known regional cuisines, or inspired by memorable restaurant meals. All are simple and flavorsome, so you can make the most of the time you spend in the kitchen.
My goal, in this book as on the blog, is to teach and inspire, so each of the recipes is meant to leave you not just with a wonderful dish to share with your friends, but also with a trick, a technique, a building block that you can adopt and use elsewhere in your cooking.
$32.00
Basil, cumin, curry powder, cilantro, ginger, nutmeg, rosemary…
For centuries, herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry.
Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency.
In Culinary Herbs and Spices of the World, Ben-Erik van Wyk (see About the Author below) offers the first, fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species — from black pepper and blackcurrant to white mustard and white ginger — detailing the propagation, cultivation, and culinary uses of each. This comprehensive work also is a collaborative effort with England's Kew Royal Botanical Garden.
Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor.
Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few — especially those from Africa and China — will be introduced for the first time to American audiences.
Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions.
With over 600 color photographs, Culinary Herbs & Spices of the World is THE reference guide to more than 150 different culinary herbs, spices and flavourings from all the well-known culinary traditions of the world.
Introductory chapters include a concise overview of the main culinary traditions of the world and a fascinating glimpse into the chemistry of taste and flavor.
Each entry is scientifically accurate with a richly illustrated review of the herbs physical appearance, correct name, botany, geographical origin, history, cultivation, harvesting, culinary uses and flavor ingredients.
People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to inquisitive foodies, in addition to gardeners and botanists.
BOOK DESCRIPTION
Ben-Erik van Wyk is professor of botany at the University of Johannesburg in South Africa. He has a research interest in systemic botany and plant utilization and currently holds a National Research Chair in indigenous plant use. and the author of several best-selling books on plants and plant use.
Culinary Herbs and Spices of the World is his latest book in the successful international series, including Medicinal Plants of the World and Food Plants of the World, that have been translated into several languages.
$11.50
Armed with McKee & Stuckey's The Bountiful Container, frustrated apartment and condo dwellers can indulge...
Sold Out
A gentle guide to the green world . . . organized precisely how a non-botanist would need it done. Chapters introduce the plant kingdom and how botanists classify it; tackle growth, form and function; and take you inside a plant to understand how its cells, nutrition and hormones actually function. Others explore reproduction, soil, pests and disorders. . . It's a beautiful book
— Denver Post
For anyone who has been horrified by the lopsided life that remains after a bout of pruning, gardening writer Geoff Hodge has some gentle advice: Pruning is both an art and a science. You’ll be better equipped to take on the challenge after reading the chapter on pruning in Practical Botany for Gardeners. . . . Botanical illustrations on almost every page add a decorative touch, and profiles of botanical artists pay tribute to those who make plants come alive on the page
— Boston Globe
The more I learn about gardening (organic, of course! — whether its my efforts to become an urban farmer or just to grow sustainably — the less I realize I know! I do know that understanding The Basics is essential, but identifying all of them, understanding each and then seeing how they are all connected and complement each other can be challenging, to say the least!
Gardening can be frustratingly shrouded in secrecy.
You know the drill. Fickle plants make seemingly spontaneous decisions to bloom or bust, seeds sprout magically in the blink of an eye, and deep-rooted mysteries unfold underground and out of sight. Understanding basic botany is like unlocking a horticultural code. Fortunately, learning a little science can reveal the secrets of the botanical universe and shed some light on what’s really going on in your garden.
Practical Botany for Gardeners is more than just a useful reference book on the science of botany and the language or horticulture. It is a practical, hands-on guide that will help gardeners at all levels better understand how plants grow, what affects their performance, and how to get better results. And, it was co-published with England's Royal Botanic Gardens and the Kew Garden — talk about impeccable credentials and expertise! Also, check out author Geoff Hodge's cred and "royal" background in About the Author below.
Practical Botany for Gardeners provides an elegant and accessible introduction to the world of botany. It presents the essentials that every gardener needs to know, connecting explanations of scientific facts with useful gardening tips.
For easy navigation, the book breaks down key areas and terminology with chapters arranged by theme, such as plant types, plant parts, inner workings, and external factors, including pests. It is further subdivided into useful headings such as "Seed Sowing" and "Pruning".
The "Botany in Action" boxes provide instantly accessible practical tips and advice, And the "Great Botanists" spreads profile the remarkable individuals who collected, studied and illustrated the plants we grow today.
Illustrated throughout with more than 200 beautiful botanical prints and simple diagrams, Practical Botany for Gardeners contains easy-to-understand explanations of over 3,000 botanical words and terms, and shows how these can be applied to everyday gardening practice.
Part handbook, part reference, Practical Botany for Gardeners is a beautifully captivating read that helps unlock the wealth of information that lies within the intriguing world of botanical science. It’s a must for gardeners, urban farmers, garden lovers, and backyard botanists who want to grow their own plant knowledge and understanding to help their gardens — or patio farms — thrive!
AND, check our out Flowers, Plants and Gardening Collection
BOOK DESCRIPTION
Geoff Hodge, BSc, MI Hort, is a gardening and horticultural writer living in Peterborough, UK, and the former gardening editor for the UK's Gardening News.
He has always been interested in plants and gardening, and after getting his degree in agricultural botany from Reading University, UK, he veered more toward horticulture. He started his career managing garden centers, learning about garden plants and gardening by handling a huge number of cultivated plant species.
For the last 23 years, he has communicated this love by writing about gardening for national newspapers, gardening magazines and websites. He has written seven books on gardening, including four for the UK's Royal Horticulture Society on allotment, propagation techniques and pruning and training.
He regularly talks to gardeners and helps them with their gardening questions and problems on BBC radio, at flower shows, gardening clubs and horticultural societies across England.
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