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.

Neven Maguire is Ireland's most trusted chef. Now he shows you how to give your child the best start in life with honest-to-goodness recipes and advice, all based on his experiences as a busy father of two. In this new collection of recipes for babies and toddlers, Neven takes away the worry of introducing your baby to solid food for the first time and gives you plenty of inspiration to encourage your little one to develop a life-long love of delicious and nutritious eating. "If you're looking for inspiration about when, how and what to feed your baby, it's here. Neven Maguire's compendium of 200 recipes for babies and toddlers is not short of creative ideas and practical tips." - Paula Mee, The Irish Times

Jerky is a popular and delicious way to add protein to your diet - but all the artisanal varieties showcasing locally raised meats and specialty flavours mean purchasing it can get expensive. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).

This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

Turn ordinary ingredients into extraordinary dishes. Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour. Life can be tough, chaotic and often unfathomable. So many things are outside of our control, so let's take the light where we can, and make something good for supper. From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year. As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences... Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to put to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.

An all-American tradition. Since the early 1800s America's state fairs have celebrated community. Now, 200 years later, food contests and recipe judging are more popular than ever and a blue ribbon from a state fair competition still signals that the winner is truly outstanding. Blue Ribbon Canning captures the best of the best with nearly 139 home-canning recipes that have won top prizes in fairs across the nation and share the tips that show you how to follow that success. You can do it. Blue Ribbon Canning will teach you time-honored canning techniques such as: Basics - ingredients and equipment Methods - water bath processing, pressure canning, safety, and storing Recipes - 139 first-prize-winning recipes showcased in delightful, full-color photographs Back to the basics. Home preserving is a top trend that shows every sign of continuing to grow as the appetite for locally grown foods increases. In addition to the resurgence in home canning, the popularity of state and local fairs has grown over the last five years. Blue Ribbon Canning celebrates these two traditions by sharing the top recipes and introducing you to the personal stories behind the winners.

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.

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

All the recipes have been retested and adjusted for contemporary flavours with the addition of ethnic recipes reflecting Asian flavours along with the classic Italian and German styles and food writer/chefs Evelyn Battaglia and Mary Reilly have also added new game recipes using bison, venison and alligator meat, as well as more vegetarian recipes, a guide to beer and sausage combinations and how to put together a classic charcuterie plate. All new profiles of 20 contemporary charcuterie and sausage makers provide insight into such techniques as dry curing, smoking and fermenting, as well as some of the makers' signature recipes.

For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

PRESERVING IS BACK, AND IT S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.

The step-by-step instructions in "Put em Up "will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.

Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.

The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry

Recipes Include:

Pickled Asparagus Wasabi Beans Beet Relish
Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled Watermelon Rind"

What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits. Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food. With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.

This is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing each type of food. The author also explains how a freezer works, gives advice on choosing and siting a freezer, insurance, cleaning, maintenance, what to do in emergencies, packaging and accessories, freezing techniques and de-frosting, refreezing and thawing as well as storage times.

The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Her mission with her business is for the person who buys her products to feel as if they are receiving it from an old friend - one who desperately wants to share her discovery and passion with them. So too with the book. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections on wild fermented vegetables (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon Flynn shares her knowledge of and passion for fermentation in her accessible, chatty style, combining personal anectdotes of her fermenting adventures with hands-on instructions on how to set up your own benchtop fermentary at home. She completes the package by sharing her favourite recipes and ideas for incorporating ferments into your everyday life and meals. Lovingly illustrated and featuring informative photos, Ferment for Good is a beautiful, carefully curated collection to introduce you to the world of fermentation.

The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, "The Preservation Kitchen" reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois.
Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you're still deep in winter.
Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. "The Preservation Kitchen" not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish. Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you'll use again and again. And express yourself by making something unique and whole.

Inside, you'll find:

--All the basics: the process, the tools, and how to get started

--A guide to choosing the right ingredients

--Sauerkraut and beyond--how to ferment vegetables, including slaw-style, pickles, and kimchi

--How to ferment dairy into yogurt, kefir, creme fraiche, and butter

--How to ferment fruits, from lemons to tomatoes, and how to serve them

--How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale

--A primer on fermented meat, fish, soy, bread, and more

--Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste

Discover new flavors with this foolproof introduction to Korean cuisine! The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores. The step-by-step 110 delicious recipes in this book include: Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry Korean BBQ favorites like bulgogi and kalbi shortribs Desserts like sesame-soy milk pudding and ginger jelly Along with showing you how to create a complete Korean meal from start to finish--including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice--this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!