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Good Meat Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (2010)
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements?and the terms "grass fed" and "free range" commonly seen on menus and in grocery stores?people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.

With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement. Praise for Good Meat:
"Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat belongs on the shelf of every carnivore out there. If you eat meat and if you raise animals for meat or if you have ever considered eating meat or eggs, you need a copy of Deborah Krasner's work of art. The thoughtful essays, equipment and seasonings chapters alone are worth the price of admission, but the anatomy lessons, cutting instructions and more than 200 recipes make the book a rare bargain indeed."
-Grit.com
"Deborah Krasner is part of a revolution in food, in agriculture, in nutrition, that is taking place in our nation. Her book is a fine contribution to that revolution, teaching us how to eat more healthfully, how to buy from local farmers, how to cook what they raise." -Senator Bernie Sanders, from the foreword
"Good Meat is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." -Patrick Martins, founder of Slow Food USA, Heritage Foods USA
The New Outdoor Kitchen: Cooking Up a Kitchen for the Way You Live and Play (2009)
As indoor kitchen design books do, The New Outdoor Kitchen covers initial design and planning and, in subsequent chapters, covers "stove" options (grills, smokers, wood-fired ovens); the rest of the kitchen (outdoor refrigerators, sinks, cabinets, and countertops); the entertaining and eating areas (including a discussion of outdoor heaters, social fire-fireplaces, firepits, and chimineas--and bug control to increase your season of enjoyment); and, finally, the grace notes of the outdoor kitchen--lighting and sound systems, plantings, and water features. Ten portfolio kitchens will be laced between the chapters, and the book will conclude with an extensive source list. The kitchens pictured in the book will run the size, price, ambition, and creativity gamut, from kitchens sited on decks and patios to a small urban backyard set up to elaborate built-in, freestanding outdoor environments.

The New Outdoor Kitchen

The Flavors of Olive Oil The Flavors of Olive Oil: A Tasting Guide and Cookbook (2002) (James Beard Award)
Krasner treats olive oil like wine, and her classification by flavour and aroma characteristics is unique. In THE FLAVOURS OF OLIVE OIL she shows consumers how to evaluate an oil and how to use it to enhance, not overwhelm, their food. In The Flavors of Olive Oil, Deborah Krasner guides readers step by step through the special taste and aroma characteristics of 75-100 different olive oils, classifying them into four distinct groups: delicate and buttery, fruity and fragrant, mild and peppery, and green and grassy, and providing sources for each. Each type of oil is best suited to a particular type of dish, and Krasner includes almost 100 recipes, ranging from appetizers to desserts. Delicate and buttery oils are subtle, and combine well with tender lettuces, fresh peas, mild cheeses. Krasner uses this kind of oil in her Fava Bean Soup and Buttermilk Lemon-Almond Cake with Strawberry Coulis. Fruity and fragrant oils have personality, and stand out drizzled over pasta, mixed salads and mildly flavored meats like chicken breast. It enhances Olive Oil Caramelized Cauliflower and Flash Roasted Salmon with Saba. Mild and peppery oils can surprise you with a warm burn at the back of your throat. Use them for dipping bread and vegetables, or in dishes like Olive Oil Bathed Spring Vegetables or Seared Sirloin Steak on a Bed of Watercress with Parmesan Shavings. Green and grassy oils are the strongest of all, to be used in brushcetta or poured over a bean soup just before serving.
Kitchens for Cooks-Planning Your Perfect Kitchen (1996) (IACP Award Finalist)
Offers detailed instructions and plans on how to replace an obsolete kitchen with a functional and professional work area that suits the needs and cooking habits of the individual chef

Kitchens for Cooks

Heirloom Skills and Country Pastimes Heirloom Skills and Country Pastimes-Traditional Projects for Kitchen, Home, Garden, and Family (1995)
Presented using a handwritten text and delicate watercolors, a unique evocation of simple skills and household arts of the past offers more than forty domestic projects, including patternless knitting, pickling wood, and braiding onions.
From Celtic Hearths: Baked Goods from Scotland, Ireland and Wales (1991)

From Celtic Hearths

Celtic Design and Style Celtic Design and Style in Homes of Scotland, Ireland, and Wales (1990)
A glorious celebration of a vernacular architecture born of an ancient cultural heritage and intimately connected to the land. With a complete source guide for crafts and home decorating, plus a thorough bibliography. Full-color illustrations.