Root To Stem
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| Author | : Alex Laird |
| Publisher | : Penguin UK |
| Total Pages | : 129 |
| Release | : 2019-04-25 |
| Genre | : Health & Fitness |
| ISBN | : 0241371228 |
'Root to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.' This perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks. Travelling through the four seasons, expert medical herbalist Alex Laird shares the natural ingredients that are available on your doorstep, simple delicious recipes and easy-to-make herbal remedies.
| Author | : Gill Meller |
| Publisher | : Hardie Grant Publishing |
| Total Pages | : 548 |
| Release | : 2020-05-28 |
| Genre | : Cooking |
| ISBN | : 1787134342 |
Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021) Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: "I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." – Nigella Lawson "Gill Meller's latest cookbook, Time, is poetic and romantic – a string of beautiful recipes guide you through the seasons. – Yotam Ottolenghi, Guardian Praise for Gather: "My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." – Diana Henry "Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." – Hugh Fearnley-Whittingstall
| Author | : Paul R. Kroeger |
| Publisher | : Cambridge University Press |
| Total Pages | : 388 |
| Release | : 2005-05-05 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 9781139443517 |
Analyzing Grammar is a clear introductory textbook on grammatical analysis, designed for students beginning to study the discipline. Covering both syntax (the structure of phrases and sentences) and morphology (the structure of words), it equips them with the tools and methods needed to analyze grammatical patterns in any language. Students are shown how to use standard notational devices such as phrase structure trees and word-formation rules, as well as prose descriptions. Emphasis is placed on comparing the different grammatical systems of the world's languages, and students are encouraged to practice the analyses through a diverse range of problem sets and exercises. Topics covered include word order, constituency, case, agreement, tense, gender, pronoun systems, inflection, derivation, argument structure and grammatical relations, and a useful glossary provides a clear explanation of each term. Accessibly written and comprehensive, Analyzing Grammar is set to become a key text for all courses in grammatical analysis.
| Author | : Laurie Bauer |
| Publisher | : Cambridge University Press |
| Total Pages | : 332 |
| Release | : 1983 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 9780521284929 |
Although the illustrative material is drawn principally from English, general points are illustrated with a variety of languages to provide a new perspective on a confused and often controversial field of study.
| Author | : George M. Briggs |
| Publisher | : |
| Total Pages | : |
| Release | : 2021-07-16 |
| Genre | : |
| ISBN | : 9781942341826 |
| Author | : Lindsay-Jean Hard |
| Publisher | : Workman Publishing |
| Total Pages | : 217 |
| Release | : 2018-10-30 |
| Genre | : Cooking |
| ISBN | : 0761193030 |
“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher
| Author | : Alan R. Toogood |
| Publisher | : DK Publishing (Dorling Kindersley) |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Plant cuttings |
| ISBN | : 9780789492968 |
Introducing an artificial method of vegetative reproduction by exploiting plants' regenerative abilities, Plants from Cuttings begins with an overview of the technique and an explanation of regeneration, followed by a how-to for each type of cutting, and, finally, an A-Z of the plants that can be grown in this manner.
| Author | : Tara Duggan |
| Publisher | : Ten Speed Press |
| Total Pages | : 210 |
| Release | : 2013-08-13 |
| Genre | : Cooking |
| ISBN | : 1607744139 |
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.
| Author | : |
| Publisher | : Elsevier |
| Total Pages | : 461 |
| Release | : 1995-07-19 |
| Genre | : Technology & Engineering |
| ISBN | : 0080539084 |
Stems, of various sizes and shapes, are involved in most of the organic processes and interactions of plants, ranging from support, transport, and storage to development and protection. The stem itself is a crucially important intermediary: it links above- and below ground organs-connecting roots to leaves. An international team of leading researchers vividly illustrate that stems are more than pipes, more than simple connecting and supporting structures; rather stems are critical, anatomically distinct structures of enormous variability. It is, to an unappreciated extent, this variability that underpins both the diversity and the success of plants in myriad ecosystems. Plant Stems will be a valuable resource on form/function relationships for researchers and graduate-level students in ecology, evolutionary biology, physiology, development, genetics, agricultural sciences, and horticulture as they unravel the mechanisms and processes that allow organisms and ecosystems to function. - Syntheses of structural, physiological, and ecological functions of stems - Multiple viewpoints on how stem structure relates to performance - Highlights of major areas of plant biology long neglected
| Author | : Charles B. Beck |
| Publisher | : Cambridge University Press |
| Total Pages | : 465 |
| Release | : 2010-04-22 |
| Genre | : Science |
| ISBN | : 1139486365 |
A plant anatomy textbook unlike any other on the market today. Carol A. Peterson described the first edition as 'the best book on the subject of plant anatomy since the texts of Esau'. Traditional plant anatomy texts include primarily descriptive aspects of structure, this book not only provides a comprehensive coverage of plant structure, but also introduces aspects of the mechanisms of development, especially the genetic and hormonal controls, and the roles of plasmodesmata and the cytoskeleton. The evolution of plant structure and the relationship between structure and function are also discussed throughout. Includes extensive bibliographies at the end of each chapter. It provides students with an introduction to many of the exciting, contemporary areas at the forefront of research in the development of plant structure and prepares them for future roles in teaching and research in plant anatomy.
