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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
Home Smoking and Curing introduces an inspirational method of
retaining and enhancing the subtle flavours of fresh fish and game.
With clear and simple instructions backed up by diagrams, Keith
Erlandson leads you through the basic techniques of smoking food.
Whether you're looking to prepare your own smoked salmon and bacon,
or create some really impressive dishes for entertaining, Home
Smoking and Curing will guide you through the processes. With
delicious recipes ranging from smoked rabbit pie to smoked oysters
and venison, there are dishes for every occasion. In addition it
contains: * advice on choosing raw ingredients * making the most of
meats in season * easy to follow instructions for building your own
kiln * useful information on commercial smokers First published in
1977 and never out of print, this classic guide has introduced
thousands of home cooks to the pleasures of smoking and curing
food. Full of well-tested methods and reliable advice, this book
offers a wealth of information for amateur chefs and gourmets
alike.
Improve your backpacking experience by creating the delicious and
healthy home-dried meals and snacks featured in this book. Easy to
rehydrate in camp and lighter than lugging ingredients and extra
fuel, these foods are perfect for backpackers. Updated with 20
brand new recipes, including Sesame Lasagna, Stuffed Cabbage Soup,
San Antonio Special, and Backpacker's Cincinnati Chili, this new
edition also has the most up-to-date information on dehydrators and
stoves, water purification, and food storage, making it the perfect
handbook for nutritious--and delectable--dining on the trail.- Over
180 recipes for casseroles, pastas, soups, stews, chowders, beans,
pilafs, dried fruits, trail mixes, bars, and cookies- Tips on
drying food in a dehydrator or oven- Includes vegetarian and
low-fat recipes- Recipes so tasty that you'll make them at home too
There is a trend towards artisanal food preparation at home and
preserving your own meat in the kitchen is increasingly popular.
This book is based on traditional recipes and is a practical guide
to curing all sorts of meat, from the ever-popular sausage and
bacon through to making your own salamis, pates and galantines.
This manual provides basic and essential information on freezing
technology to preserve fruits and vegetables in small-scale
operations. Practical examples demonstrating the application of the
technology are given to provide a better understanding of the
processes. Freezing is the most widely used method of food
preservation permitting retention of quality of the products during
long periods of storage. Compared to other conventional methods
used in the storage of fruits and vegetables, freezing is the most
satisfactory method in terms of quality, process and overall cost.
Currently, the frozen food market is one the largest sectors in the
food industry. Industrialized countries dominate the trade in
frozen food commodities, but developing countries can also develop
their own frozen food industries. Introduction of adequate freezing
technology, based on a better understanding of the technical and
practical processes, is essential to meet the growing consumer
demand for frozen foods in developing countries.
Fresh cherry jam in the middle of winter? Eggplant pickle all year
round? Making jams and chutneys is an easy way to defy the seasons
and preserve the flavours of fruits and vegetables for many months.
And if you grow your own, the art of preserving is even more
satisfying. More than 85 recipes for sweet and savoury jams,
preserves, jellies, marmalades, chutneys and pickles are included,
and there are instructions for making microwave jams and dried
fruits, too. Key points: ways to make the most of gluts of
inexpensive seasonal fruit and vegetables; all the necessary
techniques clearly explained.
Jam lovers looking for an alternative to preservatives, synthetic
sweeteners, and artificial flavours have long turned to wild
edibles as a source for their own spreads and condiments. This is
an excellent primer on the art and science of creating these
delectables, covering all the equipment you will need as well as
essential techniques for selecting plants, adding sugar and pectin,
cooking on a cooker or microwave, choosing containers, and creating
a firm seal. It also includes hundreds of time-tested recipes, from
familiar favourites such as cranberry sauce and grape jelly to more
exotic selections like passion flower rum sauce and manzanita chow
chow. Each one is a delicious treat, more flavourful, nutritious,
and satisfying than anything you'll find in a supermarket. This
book contains countless recipes for jams, jellies, pickles,
preserves, sauces, and butters, including: Blueberry Jam;
Strawberry Jelly; Cocoplum-Amaretto Sauce; Sapphireberry Preserves;
Prickly Pear Jam; Spicy Black Gum Jelly and many more.
. . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff). --Canoe & Kayak
. . . if youre on the lookout for a way to bring real meals to the field, [this book] might have the answer. --Field & Stream
Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. Trail Food tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way you like them.
Why fantasize when you can have the real thing?
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