Crops in Tight Spots

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Short of outdoor space but want to grow fruit and vegetables? Congratulations. Really, lucky you. Not for you the back-breaking trudge of tending large spaces of land, the weeding, digging and pest vigilance. Gluts? They will mean nothing to you. Instead you can look forward to small but perfectly formed bursts of flavour. Handfuls of fresh leaves, berries and tomatoes, just when you want them, and at arm's reach. As more of us live in cities with restricted outside spaces, growing food becomes all the more important, not just for the delicious results, but as a mindful way to connect us to the seasons and to nature. Full of tried-and-tested, fool-proof crop ideas exclusively tailored for containers, raised beds and small gardens, Crops in Tight Spots guarantees vegetable growing success for even the most newbie of gardeners and limited of spaces.
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About the author

Alex Mitchell studied at the Chelsea Physic Garden. She has a weekly column in the Evening Standard and writes regularly for magazines and newspapers, including the Sunday Telegraph and Gardener's World magazine. She is the author of The Edible Balcony (2010), The Rurbanite (2013) and Gardening on a Shoestring (2015), published by Kyle Books.
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Additional Information

Publisher
Kyle Books
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Published on
Apr 11, 2019
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Pages
176
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ISBN
9780857837707
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Features
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Language
English
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Genres
Cooking / Courses & Dishes / Bread
Gardening / Container
Gardening / Flowers / General
Gardening / Fruit
Gardening / Urban
Gardening / Vegetables
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
Growing a pretty garden doesn't have to cost a pretty penny--learn how to create a low-cost garden using a little elbow grease, a lot of creativity, and this book.

Gardening on a Shoestring will ease the tension on any gardener's pocketbook, while inspiring them with fun, creative projects for up-cycling, gardening ideas, tips, and alternative designs that will make gardening a pleasure--and an economical one, to boot!

By combining classic gardening skills with ultra-creative ideas, author Alex Mitchell teaches readers 100 ways to up-cycle their gardens by creating ingenious green-thumb DIY projects and grow lush gardens. From up-cycling common objects (such as tin cans, old potato sacks, and colanders) to revisiting basic garden techniques (growing from seed, for example), a garden's overall cost can drop dramatically. Thanks to photography, illustrations, and plenty of additional tips, this book has plenty of fodder for readers to create a better garden.

Included in Gardening on a Shoestring are outdoor furnishing projects, edible gardening information, and sage advice for garden upkeep. Examples of what you'll find include:

Vintage tin herb garden

Tapestry of succulents

Garden center shopping tips

Water-bottle watering system

Gardening stools from old tires

How to notspend a fortune online

. . . and much more!

Whether you're a new homeowner tackling the mortgage monster, a renter not wanting to leave permanent traces in your temporary home, or a cost-conscious gardener looking for a slew of creative tips, this book belongs on your bookshelf.

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

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You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
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