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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
Getting a nutritious, tasty meal on the table every night isn't always easy, but for those of us with busy lifestyles and little time to spare, using a freezer can be a lifeline.
Whether it's batch cooking on a Sunday, for easy reheating throughout the week, or meals which can be made swiftly on a Monday, with the leftovers frozen for another time, Freezable Family Meals makes dinnertime low-stress and high on flavour. From lasagne and casseroles to veggie shepherds pie and fishcakes, there's something for even the fussiest of eaters.
Accompanied throughout with full-colour photographs and a nutritional breakdown of every recipe, this collection of Good Food's go-to family recipes will work first time, every time. With advice on defrosting and reheating from the experts at Good Food, mealtimes have never been easier.
Dig in and get creative with the world's favourite jar! Kilner's
classic clip top pressure sealed jars have been around since 1842,
but have never been more popular than they are today. Households
all over the world trust them to successfully preserve and pickle
their fruit and vegetables, but did you know you can cook and store
any kind of food or drink in them? In the very first Kilner
Cookbook, you will find 100 tasty recipes for: - Classic and
creative pickles, preserves, chutneys and jams. - Speedy salad,
soup and breakfast recipes, perfect for picnics or on-the-go. -
Tempting sweet treats and desserts for sharing and gifting. -
Refreshing cordials and tasty cocktails for all-year-round
celebrations. - Step-by-step instructions for making your first
preserve, sterilising and sealing your jars. Cook it, seal it,
enjoy it!
Chris Bavin brings you an all-encompassing cookbook full of simple
and speedy recipes to ensure you save time, cook smart, and eat
well! Do you ever find yourself stuck in a rut at mealtimes, never
knowing what to cook or where to begin? Then this may be the
cookbook for you! BBC TV Chef Chris Bavin is a resourceful
homecook, who promises a little efficiency in the kitchen can go a
long way! Good Food Sorted is his first solo cookbook, where he
shares riveting recipes for a no-fuss approach to healthy eating
and home-cooking, which will have the entire family asking for
seconds! Dive right in to discover: -Over 100 mouth-watering
recipes complemented by stunning photography -Simple 'mini-recipe'
ideas encouraging you to save cooking time and food waste
-Featuring feasts from around the world to celebrate culinary
diversity -Inspiring lifestyle photos of Chris bringing his
personality to the pages Learn tonnes of tips and tricks on smart
shopping, how to use the freezer well, and batch-cooking those
beloved favourite family recipes. Inspiring, easy-to-navigate, and
refreshingly practical, Good Food,Sorted is the kitchen companion
for time-pressed cooks who want to put wholesome food on the table
fast. Including breakfast, lunch, dinner, desserts and snacks, as
well as an entire section dedicated to vegetarian recipes, Good
Food Sorted redefines home cooking with simple recipe ideas without
compromising on finance or flavour! From a posh pot noodle, to
microwaved mocha puddings, whether it's baked feta or
build-your-own fajitas, this easy cookbook is sure to have
something for everyone to love. Jam-packed with top tips on
restoring order to your kitchen cupboards, freezing your flavours,
and using your cooking time efficiently, Good Food Sorted is a
must-have volume for time-pressed families in search of a one-stop
cookbook full of deliciously healthy family favourites.
Preserving the Japanese Wayoffers an easy to understand road map
for preserving fruits, vegetables, and fish through a
non-scientific, farm- or fisherman-centric approach. Backdrop to
the 80 recipes outlined in this book, are the producers and the
artisanal products used to make these salted and fermented foods.
The arresting photos of the barrel maker, fish sauce producer,
artisanal vinegar company, 200 hundred-year-old sake producer, and
traditional morning pickle markets with wrinkled grandmas still
selling their wares document an authentic view of the inner circle
of Japanese life. Recipe methods range from the ultra-traditional:
Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried
Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu
Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in
Sake Lees. Preserving with Salt & Koji also introduces and
demystifies one of the most fascinating ingredients to hit the food
scene in a decade: koji. Kojiis neither new, nor unusual in the
landscape of Japan fermentation but it has quickly become a cult
favourite for quick pickling or marinades. Preserving the Japanese
Wayis a book about community, seasonality as the root of preserved
food, and ultimately about why community and seasonality are
relevant in our lives today.
The Bay Tree Book of Preserving is the ultimate book on the
subject, providing a one-stop resource. Everyone can enjoy the
fruits of their labours with this book from the UK's foremost
producer of a huge range of preserves. Whether you have foraged
hedgerows, picked produce from your own vegetable garden or
allotment, or searched out the best seasonal buys in the
supermarket or market, this book contains a complete collection of
recipes for preserving fruit and vegetables, meat or fish. Emma
Macdonald gives clear and comprehensive instructions for curing,
drying, pickling, bottling/canning, crystalizing and jellying; as
well as recipes for all kinds of jams, jellies, pickles, chutneys,
relishes, cordials, fruit liqueurs, sauces, ketchups, confits and
salamis, fruit curds, cheeses and butters, and dried fruits and
veggies. Every classic is covered, including: gravlax, confit
chicken, candied peel, quince cheese, elderflower cordial, mint
jelly, onion marmalade, rhubarb chutney, sloe gin, raspberry jam
and piccalilli. There are many others, some of them centuries old,
some of them modern inventions, such as Banana and Date Chutney and
Grapefruit and Elderflower Marmalade. Emma also includes expert
tips on troubleshooting and information on all the equipment you
will need. Pick up your muslins and straining funnel and get
preserving!
The country's leading expert on organic food delivers the ultimate
guide to the new culinary health movement--feasting on fermented
probiotics, from artisanal cheese to kimchi. In his extensive
career as a bestselling cookbook author and TV garden-show host,
Jeff Cox has always been keenly aware of the microbiology that
helps his garden flourish. He has long known that microbes keep our
bodies healthy as they ferment food, releasing their nutritional
power and creating essential vitamins and enzymes. In "The
Essential Book of Fermentation," Cox shares a bounty of recipes for
nourishing the internal "garden." Simplifying the art and science
of fermentation, Cox offers a primer on the body's microbial
ecosystem, complemented by scrumptious recipes, and easy-to-follow
pickling and canning techniques. Basics such as bread and yogurt
help readers progress to wine, cheese, and a host of international
delicacies, including kim chi and chow chow. Inspiring and
innovative, "The Essential Book of Fermentation" serves up great
taste along with great health on every page.
"Maynard Davies, the last of the traditional bacon apprentice-boys,
and now retired master-curer, shares here with the reader his
lifetime's knowledge of the art of smoking and curing.In this
practical manual Maynard explains, step-by-step, how he did it all
in his day - from choosing the best raw ingredients, to building
one's own smokehouse, to the secrets of making the best
sausage.After working in the profession for 60 years, Maynard wants
to pass on his expertise to the next generation, in the hope that
enthusiasts will get as much satisfaction from producing their own
hams, bacons, sausages and countless other products, made with
pride from the best ingredients, as he has always done. "
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