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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
Fermented foods are experiencing a resurgence in popularity due to
their bold flavors and purported health benefits. Brewer and
distiller Gabe Toth has dedicated 15 years to learning and
experimenting with the fundamentals of fermented vegetables,
condiments, sausage, dairy, meat, bread, vinegar, kombucha, and
other live-culture foods. In The Fermentation Kitchen, he distills
the essential lessons into easy to follow information that is both
technical and practical. Part how-to guide, part cookbook, and part
reference manual, The Fermentation Kitchen is a wide-ranging
introduction to fermentation for brewers, food enthusiasts, and
home fermentationists, who want to go beyond just recipes to
understand what's happening as their food is transformed. Enough
chemistry and microbiology is included to provide a thorough
understanding of what's happening during food transformation which,
when paired with a focus on methods and recipes to illustrate
techniques, will allow the reader to explore fermentation with
greater creativity. The overarching aim of The Fermentation Kitchen
is to provide readers with the tools they need to improvise and
adapt their new knowledge to safely create novel flavors and unique
fermented foods that reflect their own creativity, using beer when
possible.
Smoke and cure everything from store-bought meats to freshly
harvested fish and game! Drawing on more than forty years of
experience smoking everything from succulent salmon to whole hogs,
award-winning outdoor writer and photographer Monte Burch presents
this practical handbook for anyone who wants to make their own
smoked or cured products. The Complete Guide to Smoking and Salt
Curing introduces beginners to the ancient art of preserving meat,
fish, and game with full-color photographs and clear instructions
on how to select meats and avoid contamination, how to choose
smokers, and how to use various tools. This easy-to-follow guide
also includes delicious recipes for: Rubs Sauces Marinades Ham
Sausage Bacon And more! Whether you are a serious hunter or angler
seeking to cure and smoke the fish and game you've harvested
yourself or simply a consumer looking to stretch your grocery
dollar while creating delicious smoke salmon or cured bacon at
home, Burch will have you making mouthwatering meals in no time.
Use up your preserves pantry with 150 flexible, adaptable recipes
for everyday dishes in Food in Jars Kitchen. Marisa McClellan wants
everyone to know that a pantry full of homemade jams, jellies,
salsas, and pickles can do a whole lot more than accompany toast.
They can add bold bursts of flavor to your home cooking! In her
fourth book, she provides recipes for incorporating preserves into
everyday dishes. It is as simple as stirring applesauce into a dish
of baked oatmeal, brushing apricot jam onto a whole chicken, or
building your pasta salad with a jar of pickled vegetables. Recipes
include: Jam-Filled BiscuitsPreserved Lemon HummusStrawberry Basil
PizzaJam-Lacquered Chicken WingsLemon Curd and Blueberry TartPantry
SangriaWith chapters focusing on great ways to use preserves
throughout the day and for every meal, readers aren't required to
have a specific preserve on hand to work, making this cookbook
flexible and easy to use for both experienced and novice canners.
As one of the most beloved voices in canning and preserving, Marisa
serves as a kitchen muse to help each reader complete the cycle of
empty jar to empty jar. Add The Food in Jars Kitchen to your
collection, an inspired workhorse of delicious eats.
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
This is a collection of tempting recipes to accompany every dish.
It is a feast of over 30 fabulous recipes for your storecupboard,
with fruit-filled jams, smooth jellies, and tasty pickles and
chutneys. It shows you how to prepare mouthwatering recipes using
seasonal ingredients from citrus fruits and fresh plums to ripe
tomatoes and root ginger. It features classic sweet creations such
as Raspberry Preserve, Clementine Marmalade, Lemon & Lime Curd,
and Crab Apple Jelly. It contains a selection of chutneys, pickles,
mustards and relishes such as Piccalilli, Clove-spiced Mustard,
Kashmir Chutney and Nectarine Relish. There is nothing quite as
satisfying as making your own preserves, and this concise guide
shows you how to do just that. You can make the most of a glut of
fruit by transforming it into a delicious jam, jelly or chutney at
home. The recipes on offer here range from classic Strawberry Jam,
Candied Citrus Slices and Mint & Apple Jelly to Christmas
Chutney, Bread & Butter Pickles and Toffee Onion Relish. A
handy technique section covers choosing containers, sterilizing
bottles and jars, applying seals and labels, and testing for the
setting point. With clear instructions and a picture of every
preserve, this is a practical and inspirational book for all cooks.
"We Sure Can " celebrates the ongoing "Canvolution," in which
urban "preservationists," local-food aficionados, rural picklers
and jammers, and food bloggers are rediscovering the vanishing art
of home canning jams, pickles, and other preserves. And we're not
talking your standard strawberry jam here; passionate canners are
preserving all manner of fruits and vegetables and combining them
with unexpectedly exotic spices and ingredients.
The book features over 100 recipes from an international
assembly of inventive canners (including the author herself), as
well as profiles of those who do it best. The book's recipes are
divided according to the seasons; some of the more tantalizing
creations include Lemongrass, Ginger, & Kaffir Lime Jelly;
Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach
Preserves; and Pickled Watermelon Rinds. The book also features
practical and important information and safety tips for those
wanting to start canning produce at home.
Perfect for fans of the growing locavore movement and those who
are empowered by the idea of "putting up" their own preserves, this
book will inspire readers to start their own jam sessions as soon
as the year's bumper crop of fruits and vegetables becomes
available. Can anybody join the movement? We sure can
Embrace self-sufficiency with this simple guide to canning and
preserving all your favorite foods-including fruits, veggies, and
more! Learn how to become more self-reliant by canning and
preserving your own delicious foods. From fruits and veggies to
pickles, meats, and more, Canning and Preserving is your guide to
jarring your own food and storing for later use. Including 140
simple, easy recipes, plus tips and tricks for making all kinds of
meals with your creations, this book will have you bulking up your
pantry or freezer in no time!
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