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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
A celebrated young chef hailed by the New York Times as a "fearless
explorer," brings time-tested heritage techniques to the modern
home kitchen. Executive chef and owner of New York City's highly
acclaimed Ducks Eatery and Harry & Ida's, Will Horowitz is also
an avid forager, fisherman, and naturalist. In Salt, Smoke, and
Time, he explores ideas of self-reliance, sustainability, and
seasonality, illuminating our connection to the natural world and
the importance of preserving American stories and food traditions.
Drawing from the recipes and methods handed down by our ancestors,
Horowitz teaches today's home cooks a variety of invaluable
techniques, including curing & brining, cold smoking, canning,
pickling, and dehydration. He provides an in-depth understanding of
milk products, fishing, trapping seafood, hunting, butchering meat,
cooking whole animals, foraging, and harvesting, and even offers
tips on wild medicine. Horowitz takes traditional foods that have
been enjoyed for generations and turns them into fresh new dishes.
With Salt, Smoke, and Time, you'll learn how to make his signature
Jerky and a host of other sensational recipes, including Smoked
Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck
Liver Butter, North Fork Clam Bake, Preserved Duck Breast &
Mussels with Blood Orange, and Will's Smoked Beef Brisket. Complete
with step-by-step line drawings inspired by vintage Boy Scout and
Field Guides and illustrated with beautiful rustic photos, Salt,
Smoke, and Time is both a nostalgic study of our roots, and a handy
guide for rediscovering self-reliance and independence in our
contemporary lives.
Practical, easy-to-follow guide contains virtually everything
consumers need to know about home canning: how to select, prepare,
and can fruits, vegetables, poultry, red meats and sea foods; how
to preserve fruit spreads, fermented foods, and pickled vegetables;
how to prepare foods for special diets, and much more.
This book gives information on the origins of smoke-curing, the
basic smoking processes, raw materials, equipment and storage. In
addition there are 25 recipes for meat, game, fish and
shellfish.These days, home smoking and curing food is all about
creating the best possible flavours. Surprisingly, preserving food
is quite simple and all it takes is some basic equipment and a
degree of organization. This practical guide reveals the ways to
retain the subtle flavours of fresh produce by smoking, from simple
smoked salmon to more unusual ideas such as smoked mussels or
smoked sausages. With informative text, clear instructions and
charming illustrations throughout, this will be an invaluable guide
for anyone looking to create their own cured and smoked products.
From clamping to dark room storage, drying to bottling, shelving to
curing, discover how to keep as much of your crop as you want If
you grow your own food you will be aware that the job's not done
when the harvest is gathered in. You have to make this bounty last
all year through - until next year's crop replaces it. This book
explains how to store food in the traditional way, and then goes
one step further and shows how you can grow your food in a way that
will ensure it is in the best state for storing - an art that is
lost to many of today's gardeners and growers. The author focuses
on methods by which the grower can keep vegetables and fruit for
long periods without altering their fundamental form or flavour.
Contents: Introduction; 1. Extending the Growing Season; 2. How to
Harvest; 3. Stopping Your Harvest from Spoiling; 4. Techniques:
Clamps, Cellars and Sheds; 5. Techniques and Recipes for Preserving
Food; 6. A-Z of Growing, Storing and Preserving Vegetables; 7. A-Z
of Growing, Storing and Preserving Fruit; 9. Growing and Preserving
Herbs for the Kitchen; Index.
More and more people are turning away from fast and frozen foods
and moving toward increased time cooking at home, farm to table
concepts, and discovering that they can cook restaurant-quality
food without a culinary degree. This book takes the art of smoking,
a process that can be intimidating to the beginner, and
demonstrates just how accessible it is. The Bradley Smoker Cookbook
offers such recipes as: Sesame smoked duck over soba noodles Smoky
peach cobbler Bacon with three different finishes Smoked buffalo
chicken potpie And much more! In partnership with world-renowned
Bradley Smokers, which produces a range of smokers in various
sizes, five of its online bloggers/pro staff will produce a
cornucopia of recipes that anyone can duplicate with their own
smoker vegetables; appetizers; wild game; components that work in
other stove-top, grilled, and oven-baked dishes; and a number of
recipes for foods you wouldn't normally associate with smoking.
Skyhorse Publishing, along with our Good Books and Arcade imprints,
is proud to publish a broad range of cookbooks, including books on
juicing, grilling, baking, frying, home brewing and winemaking,
slow cookers, and cast iron cooking. We've been successful with
books on gluten-free cooking, vegetarian and vegan cooking, paleo,
raw foods, and more. Our list includes French cooking, Swedish
cooking, Austrian and German cooking, Cajun cooking, as well as
books on jerky, canning and preserving, peanut butter, meatballs,
oil and vinegar, bone broth, and more. While not every title we
publish becomes a New York Times bestseller or a national
bestseller, we are committed to books on subjects that are
sometimes overlooked and to authors whose work might not otherwise
find a home.
Preserving your own food is a fundamental part of a healthy
lifestyle. Not only do you source produce from your garden,
farmer's market, or local shop, you can also ensure the preparation
is wholesome and the ingredients are pure. In this detailed guide,
1950s icon Irma Harding offers her firm guidance on how to properly
prepare and preserve your own foods. The book explains how to
preserve foods by canning, pickling, freezing, smoking and curing
fresh vegetables and meats. Step-by-step techniques and tasty
recipes from food artisans in Austin, Texas, Wisconsin, Michigan
and other places are included. Along the way, Irma Harding provides
her no-nonsense advice and some colorful images and a brief history
of her checkered red cloth past. This colorful book delivers both
the techniques and recipes necessary to keep their food local and
fresh and the life path direct and true.
This title deals with Jams, jellies, chutneys & relishes. You
can discover how to make 150 home-made delectable jams, jellies,
pickles, relishes and chutneys. It features an amazing range of
recipes from Papaya and Apricot Jam, Rosehip and Apple Jelly, and
Fine Lime Shred Marmalade to Plum Butter, Hot Thai Pickled
Shallots, and Honey Mustard. An expert introduction covers all the
techniques, materials and equipment you will need. Every recipe is
shown with photographic step-by-step instructions, guaranteeing
great results every time. There is nothing more satisfying than
stocking the shelves of your store cupboard with your own
preserves, and this book is the ultimate guide. A detailed
introduction covers equipment, basic methods and techniques needed.
There then follows 150 fabulous recipes: try the delicious Wild
Strawberry and Rose Petal Conserve, which goes perfectly with fresh
crusty bread, or Mango and Papaya Relish, an unusual accompaniment
to a cold meat buffet. And you can enhance your repertoire with
recipes for curds, cheeses, sauces and mustards. Beautifully
illustrated and with easy-to-follow instructions, this is an
essential source book for any
One of the best-kept secrets of Japanese cuisine is a range of side
dishes known as tsukemono ( , ). The word, pronounced
'tskay-moh-noh,' means 'something that has been steeped or
marinated' (tsuke-steeped; mono-things). Although tsukemono are
usually made from vegetables, some fruits, flowers, and a few
rhizomes are also preserved this way; it is, therefore, more
accurate to characterize them as 'pickled foods.' Their preparation
makes use of one or more conservation techniques, involving
ingredients such as salt, sugar, vinegar, alcohol, and herbs, in
combination with methods including dehydration, marinating in salt
and acidic liquids, fermentation, and curing. The process of making
tsukemono amounts to more than just a simple way of preserving
otherwise perishable fresh produce. Apart from its nutritional
value, the dish stimulates the appetite, provides delicious taste
sensations, and improves digestion, all while remaining an elegant
study in simplicity and esthetic presentation. This book goes well
beyond explaining the secrets of making crisp tsukemono. The
authors discuss the cultural history and traditions associated with
these pickled foods; provide recipes and outline techniques for
preparing them at home with local ingredients; describe the
healthful benefits and basic nutritional value to be found in the
various types of pickles; and show how easy it is to serve them on
a daily basis to stimulate the appetite or as condiments to
accompany vegetable, fish, and meat dishes. The goal is to
encourage the readers of this book to join us in a small culinary
adventure that will allow us to expand and diversify our
consumption of plant-based foods, which are so vital to our overall
well-being. And along the way, there may be a few surprises.
An accessible, expert guide to the age-old craft of preparing meat
and fish products by home curing, salting and drying. Shown in
clear, step-by-step photographs, the techniques are straightforward
to follow: the author describes home charcuterie as an almost
magical process, and one to be enjoyed. The air-dried products
include hams, lomo, lardo, coppa, bresaola, and salami - Milano,
Toscano, Felino, Finnochiona, piccante, venison - as well as
chorizo, sobrasada, and kielbasa. There are brine-cured hams,
chine, salt beef and pastrami, pressed tongue, confit duck, pates,
terrine, haggis, and faggots. There are sausages, of course,
including black and white puddings, dry- and brine-cured bacons,
guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of
lamb. There is jerky and biltong, and cured gravadlax and rollmops,
and smoked foods including salmon, bacon and ham.
Enjoy the Bounties of Summer and Autumn All Year Long! Whether you
forage, garden, or buy fresh produce, you want to utilize your
delicious harvest. Learn the skills of canning and preserving, and
savor those tantalizing flavors any time you choose. Author Michele
N. Harmeling has been foraging, canning, pickling, and preserving
for most of her life. Now, she's sharing her expertise with you in
a handy, convenient Adventure Skills Guide. The easy-to-follow
booklet introduces the basics of canning and preserving. Find out
what equipment is needed, with directions on how to assemble and
use the various gear. Then discover the differences between
hot-water-bath canning and pressure canning. Harmeling provides
eight recipes for each method to help you safely practice and
perfect each technique. Canning & Preserving goes on to cover
essential food warnings and safety precautions. Plus, you'll find a
FAQ section, information about storing and using your preserves,
and charts for cooking temperatures and altitude adjustments. There
are few things more satisfying than preparing, canning, and
preserving your favorite popular foods. If you are just starting
out, you'll appreciate the simple methods presented here. If you
have experience with food preservation, this is an ideal
quick-reference source. So keep this photo-illustrated guide handy.
Its pocket-size design makes it easy to store, and its convenient
format makes it fun and simple to use.
Many people today are buying and cooking local food, including the
over 85,000 who have bought Simply in Season: A World Community
Cookbook. But one of the challenges of cooking and eating locally
is how to find the items you need when they are out of season.
That's where Saving the Seasons: How to Can, Freeze, or Dry Almost
Anything comes in; cooks can find ways to preserve their favorite
seasonal items for use in different parts of the year.
This colorful book, full of photographs and clear pictures,
shows how to can, freeze or dry various kinds of food. Colorful
page borders divide the book into easy-to-find sections.
Saving the Seasons: How to Can, Freeze, or Dry Almost Anything
is edited by the mother-daughter team of Mary Meyer and Susanna
Meyer, both of whom are involved in sustainable and organic
agriculture.
Millions of people are discovering that growing and harvesting
their own vegetables is only half the fun. It's just as gratifying
to preserve that food for year-round eating - and there's no
tastier way to stock the pantry shelves than by making pickles and
relishes. The "Pickled Pantry" is a fresh, contemporary guide to
pickling the abundance. The book provides a whopping 185 recipes
for putting up everything from apples to zucchini. There are
techniques for making fermented pickles, salsas, relishes, and
chutneys; freezer and refrigerator options; and recipes that
feature pickles front and centre. There are instructions for single
jars and small batches, as well as ways to preserve a bumper crop
of produce. Chesman's recipes are as diverse as they are delicious
- from Korean kimchi to French jardiniere, from chutneys to chow
chow, and from classic bread and butters to rosemary onion confit,
Italian tomato relish, and even pickled watermelon rinds.
This is the definitive guide to the fruits of the world, featuring
a comprehensive photographic identification guide to fruits, with
information about the history, varieties and nutritional value. It
includes all the well-known citrus fruits, berries and other
fruits, such as apples, bananas, melons, peaches, figs and grapes,
as well as exotic varieties such as babacoa, custard apples, sharon
fruit and prickly pears, rambutans and snake fruit. With 500
photographs, this is the ideal reference book on identifying,
preparing, preserving and cooking fruit. Tempting recipes include
Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date
and Walnut Brownies. Nothing can beat a simple dessert of perfectly
ripe juicy fruit, perhaps served with a dollop of cream, or with
some good cheese. All fruits can be cooked and served on their own,
or used to create a huge range of dishes, from pies and puddings to
cakes, ice creams, mousses and featherlight souffles. In the first
section of this book, there is an illustrated step-by-step guide to
preparing, juicing, preserving and cooking fruit, and a guide to
useful equipment. There is essential information about all the
common, less well-known and exotic fruits and how and where the
fruit is grown, where to buy and how to store and cook. With over
100 enticing recipes, this lovely book will provide a wealth of
inspiration.
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