Author:
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 302
Book Description
Nut Production Handbook for Eastern Black Walnut
Author:
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 302
Book Description
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 302
Book Description
Nut Production Handbook for Eastern Black Walnut
Author:
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 306
Book Description
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 306
Book Description
Planting Black Walnut
Author: Wilbur Reed Mattoon
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 8
Book Description
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 8
Book Description
Black Walnut for Timber and Nuts
Author: Wilbur Reed Mattoon
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 32
Book Description
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 32
Book Description
Walnut Production Manual
Author: David E. Ramos
Publisher: UCANR Publications
ISBN: 9781879906273
Category : Technology & Engineering
Languages : en
Pages : 332
Book Description
This is the only comprehensive guide available covering all aspects of English walnut culture. Applicable worldwide, includes over 50 color photographs, practical considerations on walnut varieties, hedgerow planting and agricultural chemicals
Publisher: UCANR Publications
ISBN: 9781879906273
Category : Technology & Engineering
Languages : en
Pages : 332
Book Description
This is the only comprehensive guide available covering all aspects of English walnut culture. Applicable worldwide, includes over 50 color photographs, practical considerations on walnut varieties, hedgerow planting and agricultural chemicals
Manager's Handbook for Black Walnut
Author: Richard Cary Schlesinger
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 28
Book Description
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 28
Book Description
The Forager Chef's Book of Flora
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Knowledge for the Future of Black Walnut
Author: J. W. Van Sambeek
Publisher:
ISBN:
Category : Agroforestry
Languages : en
Pages : 270
Book Description
Publisher:
ISBN:
Category : Agroforestry
Languages : en
Pages : 270
Book Description
Black Walnut for the Future
Author:
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 158
Book Description
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 158
Book Description
Black Walnut as a Crop
Author:
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 122
Book Description
Publisher:
ISBN:
Category : Eastern black walnut
Languages : en
Pages : 122
Book Description