• A kitchen staple for more than 80 years
      • Pyrex bakeware is as relevant today as it was in 1915
      • Made of a durable, high temperature material
  • Keeble Outlets Professional Grade 24 oz. Herringbone Weave Design Kitchen Towels, Highly Absorbent, Low Lint, 100% Cotton, 26 x 14.5, White with Colored Stripe, One Dozen (12)
      • VALUE PACK – The 12-pack provides you with ample flour sack towels for all your household needs for today, tomorrow; and the future! With the perfect size of 28 x 28 inches, anyone can handle these towels with ease!
      • COUNTLESS USES – Due to being highly absorbent, these towels are great for dust cloths, drying hands, wiping stains, cleaning windows, as cheese strainers, salad spinners, dish rags, as cloth diapers, sweating out vegetables and also for embroidery or needlework. As good as having a magic wand in your hands! Use them as an alternative to paper towels and show your love for the environment
      • LONG-LASTING MATERIAL – Manufactured using 100% Pure Ring Spun Cotton, and knitted in a diagonal fashion, the soft and absorbent fabric makes these towels quick drying, highly absorbent and high in quality
      • EXPERTLY DESIGNED – Lightweight and lint-free, the professionally hemmed edges are carefully graded for quality control, and product durability; helping the towels last for all your needs in the long run!
      • MACHINE WASHABLE – Easily washable, the towels maintain an excellent quality even after multiple washes! Will resist shrinking and minimize lint. Use these towels over and over again! This also helps reduce the use of paper towels! Washing your towels before using them for the first time will help set the color, improve absorbency and reduce lint
  • Eden OG Yellow Millet - 16 oz
    Cooking Suggestions: Hulled Millet can be eaten alone as a cereal or side dish or cooked in combination with other grains in bread, soups, stews, stuffing, and even desserts. If millet is cooked with 1 cup millet to 2 1/4 cups liquid, it makes a light, dry, fluffy pilaf.
    Packaging: Bag
    Organic Yellow Hulled Millet is unique in that it is a cooling grain and is among the earliest cultivated cereals. The first written reference to this millet is dated at about 2800 B.C. and lists the five sacred crops of the orient. Of all the true cereal grains, millet has the richest amino-acid protein profile and the highest iron content. It is also glutenfree and one of the easiest grain to digest. A simply wonderful mild grain.
    U.S.A. family organically grown yellow millet. Potent, strengthening nourishment. Mildly sweet, light and fluffy. It cooks in 30 minutes. Extremely versatile. Use as entrée, in soups, stews, stuffing, grain burgers, as porridge, and add to bread and baked goods dough, pancake and waffle batter. Makes awesome millet and cauliflower 'mashed potatoes'. A good source of fiber, protein, thiamin B1, and magnesium. A complete protein source containing all essential amino acids. Gluten Free. 100% whole grain. Packaged in a reclosable, protective, standing pouch. kosher
  • Organic Sweet Brown Rice

    nLundberg Organically-Grown Brown Rice is grown by the Lundberg families of Richvale, California on their fertile, organically composted farms of the upper Sacramento Valley. Absolutely no toxic or synthetic chemicals, fertilizers, insecticides, herbicides, fungicides or seed treatments are employed in the cultivation of our rice. Sweet brown rice is a glutenous rice which is popular for its deliciously sweet flavor and "sticky" consistancy. Sweet brown rice, like all of our other special strains of rice, is produced with great respect and care. We are pleased to offer you this high quality, sweet-tasting, simply delightful rice!
  • Japanese Kyushu-kuro Vinegar

    One of the world's most nutritious and delicious vinegars is made from 100 percent brown rice wine (sake) that is fermented in earthenware crocks, which are buried in the ground. This unique 1,000-year-old method survives only on Japan's southern island of Kyushu. It is recognized not only for its mellow taste but also for its medicinal quality. The finest Kyushu brown rice vinegar in the world is made for Mitoku by Maruboshi Vinegar Company. With pure water, mild climate, and abundant local rice, Maruboshi enjoys ideal conditions for making brown rice vinegar.

     
     
  • Japanese Umeboshi Seasoning

    Mitoku Traditional Umeboshi Vinegar is a delicious, tart-salty seasoning drawn from kegs of traditional pickled Japanese plums (umeboshi), with shiso leaves added to impart their vivid red color.

     
     
  • Japanese Sun-Dried Seaweed

    Mitoku Kombu is harvested from the cold ocean depths from the northern island of Hokkaido. The kombu is then naturally sun-dried. Kombu is indispensable for making a tasty cooking stock for soups, sauces and noodle broth. When cooked with beans, kombu has the unique ability to soften the beans, shorten the cooking time and make them more digestible.

     
     
  • Japanese Roasted Sesame Oil

    With its mouth-watering aroma and rich, nutty flavor, Mitoku Toasted Sesame Oil is prized as a seasoning agent as well as a cooking oil.

     
     
  • Japanese Raw Sesame Oil
    The ideal choice for daily use, Mitoku Virgin Sesame Oil is easily digestible and is excellent for sautéing, braising, and deep-frying (great for tempura), as well as in dips, dressings, and baked goods. Its mild flavor will enhance and never overpower the natural flavors of any dish. Besides its versatility in cooking, Macrobiotic and Ayurvedic teachers espouse the benefits of rubbing pure sesame oil into the skin. Also may be used for eye-treatments.
     
  • Wheat-Free Traditional Soy Sauce

    About 500 years ago, the Yaemon Company began to brew tamari. Mitoku Organic Yaemon Tamari is a full-bodied, wheat-free soy sauce made from the authentic Japanese recipe and then traditionally aged in huge cedar casks for over 18 months. This time-honored recipe uses only half as much water as typical, modern soy sauce, resulting in a uniquely rich, concentrated tamari. Tamari is particularly favored by people who have allergies to wheat. However, its excellent cooking qualities make it a seasoning appreciated by both ethnic and natural foods cooks around the world.

     
  • Kanten is a traditional gelatin made in the winter involving a very long procedure from several different varieties of red seaweed. Light and refreshingly cool, natural "jell-o" made with fruit, juice and kanten are especially popular in summer. In any season Kanten can be used with vegetables and stock to make molded aspics. It is used in Japan as an indispensable aid for beauty and health, as it is rich in calcium and iron and loaded with natural iodine!
  • Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living [amz_corss_sell asin="1583331719"]
  • Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.
  • Ayurveda Cookbook offers recipes for a healthy vegetarian lifestyle based on Ayurvedic recommendations. This book is a divine blend of traditional Indian knowledge of Ayurveda (Ayurveda is a 5000+ year old Vedic Indian science that focuses on maintaining a natural well-being of a person through mind, body and consciousness) and traditional vegetarian Indian recipes based on Ayurveda. Rupen Rao is an international food entrepreneur residing in Washington, DC. Over the past decade, he has taught Indian cooking to more than 20,000 participants, including cooking lessons in parts of United States and Europe. He has a line of Indian spice blends that are available at select stores in Washington, DC. He is also an author of two Indian cookbooks (INDIAN COOKING FROM MY MOM and INDIAN RESTAURANT DISHES) in addition to the Ayurveda Cookbook. Aparna Pattewar is a consulting Ayurvedic Practitioner and Panchakarma specialist. She is classically trained in Ayurveda. Pattewar is the student of world renowned Dr. Vasant Lad and has learned pulse diagnosis under his guidance. Currently, Aparna Pattewar resides in Massachusetts, where she offers Ayurveda nutritional and diet consulting at the Shri Dwarkamai Vidyapeeth Health and Wellness Center at the Sai Baba Temple in North Billerica, MA.
  • Explains how food imparts a living wisdom that is separate from the science of nutrient values • Offers an approach to diet from the perspective of ancient peoples, who understood how the energetic qualities of food affect both physical and spiritual health • Includes a comprehensive catalog of the energetic properties of myriad foods--from chicken, beef, and potatoes to garlic, avocados, zucchini, and grapefruit Food is more than simply fuel. It imparts a living wisdom that is beyond the science and mechanics of calories, grams, and nutrient values. Ancient peoples, through their relationships with the plants and animals providing their food, understood that their food conveyed the unique energetic qualities of its source, such as swiftness from wild deer and groundedness from root vegetables. With the rise of agribusiness and industrial food production, people have become disconnected from the sources of their food and are no longer able to register the subtle rhythms, harmony, and energies that food can convey. This separation has thrown the basic human-food relationship out of balance--to the detriment of human consciousness. In Food Energetics, Steve Gagné shows how to revitalize our connection to food and remedy our physical and psychic imbalances with the wisdom of food energetics. He provides a comprehensive catalog of foods and their corresponding energetic properties and explains how each food affects us at the deepest spiritual level. By demonstrating how to plan meals that incorporate both dominant and compliant foods, he shows how to provide truly healthy cuisine that nourishes the body and the soul.
  • Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition—including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics—along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes. The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing "sweet" foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!) Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" from following his program. The diet is certainly acetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these "negative energy" foods are compelling. From the adrenal damage imparted by coffee to immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he adds dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out.
  • Susan Jane Cheney, formerly a baker at the renowned Moosewood Restaurant, has added a basketful of new recipes as well as instructions for using the now virtually indispensable bread machines to this totally redesigned new edition of Ten Speed's beloved 1991classic, Breadtime Stories.
  • Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
    Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
    On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
    On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
    Product Details
      • Amazon Sales Rank: #6073 in Books
      • Brand: Simon & Schuster
      • Published on: 2004-11-23
      • Released on: 2004-11-23
      • Format: .dff
      • Original language: English
      • Number of items: 1
      • Dimensions: 9.25" h x 1.80" w x 6.63" l, 3.02 pounds
      • Binding: Hardcover
      • 896 pages
  • Seitan (pronounced say-tan) is a spectacular meat substitute with a look, taste, and texture that satisfies the heartiest of appetites. Derived from wheat flour, seitan is naturally nutritious and low in fat, cholesterol, and calories. Perhaps best of all, it is amazingly adaptable and can be seasoned and prepared to fit into any menu. Cooking with Seitan provides a wonderful introduction to this versatile food. The book explains, step-by-step, how seitan can be made, stored, and used. Also included are over 250 kitchen-tested recipes featuring twists on traditional and international favorites as well as new and imaginative dishes, from salads and appetizers to soups, stews, and even desserts. Whether you want to add to your repertoire of vegetarian dishes or you simply love great food, Cooking with Seitan can add a deliciously healthful touch to your menu.
  • Instead of limiting the cook to exacting recipes, Joanne Saltzman, founder and director of The School of Natural cookery in Boulder, Co., explains the underlying principles of flavor and texture in sixty different vegetables, a dozen grain dishes, and twelve plant-based proteins - and unlocks the mystery of what makes for delicious food combining.
    This simple but powerful primer on how various cooking and preparation methods transform foods enables cooks to utilize ingredients they already have on hand and create unique, perfectly balanced, impeccably seasoned dishes. More than 200 recipe "sketches" demonstrate how to cook and flavor without precise measuring and complicated instructions.
    These sketches range from simple winter squash to an elegant spinach-leek soup, and will encourage and reward any cook's creative and innovative spirit.

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