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Books > Food & Drink > General cookery > Preserving > General
Sauerkraut, Kimchi, Pickles and Relishes is the book that teaches
you how to lead a healthier and longer life. There has never been a
greater consumer awareness about the food we eat. Our lifestyle has
changed, we sit in front of computers or televisions hours every
day, nibbling on potato chips and high caloric snacks. We cook less
at home as in most cases we warm up commercially prepared foods
that we buy in a local supermarket. Consumers are more educated now
and are increasingly aware of the link between fat intake, excess
weight and heart disease. The benefits of a diet rich in vegetables
are well known. Unfortunately, most commercially produced foods are
heated and that step eliminates many of the beneficial bacteria,
vitamins and nutrients which are so needed by our body. We end up
eating a product with a familiar flavor, but with little
nutritional value. However, the majority of the healthiest
vegetables can be fermented without involving thermal processing.
This will not only preserve the original value of the nutrients,
but will increase the count of beneficial bacteria, changing the
character of the vegetable to a probiotic. Probiotics contain live
microorganisms thought to be healthy for the host organism. The
best example is sauerkraut which was crucial to the survival of
people in harsh winters in Northern Europe. Once its benefits were
better understood, it was required to be on board of every sea
going vessel, whether commercial or the Royal Navy. This daily
serving of sauerkraut had eliminated scurvy disease and saved the
lives of countless seamen. What must be stressed here is that only
fermented and uncooked sauerkraut exhibits those beneficial
characteristics. Sauerkraut, Kimchi, Pickles and Relishes explains
in simple terms the fermentation process, making brine, pickling
and canning. There is a thorough discussion of the necessary
equipment, as well as plans for building your own fermenting
containers. You will discover how easy it is to make perfect
sauerkraut, kimchi, pickles, chutneys and relishes at home. There
is a collection of recipes which were chosen for their originality
and educational value. Those recipes plus the description of the
processes will enable the reader to understand the subject well
enough to create his own recipes.
Home Production of Quality Meats and Sausages - The Making of a
Sausage Maker. There has been a need for a comprehensive one-volume
reference on the manufacture of meats and sausages at home. There
are many cookbooks loaded with recipes which do not build any
foundation for the serious hobbyist to follow. This leaves him with
little understanding of the sausage making process and afraid to
introduce his own ideas. There are highly technical and expensive
professional books that are written for meat plant managers or
graduate students pursuing a master's degree in meat technology.
Unfortunately, these works are written in such difficult technical
terms, that most of them are beyond the comprehension of an average
person. Home Production of Quality Meats and Sausages bridges the
gap that exists between highly technical textbooks and the
requirements of the typical hobbyist. Technical terms were
substituted with their equivalent but simpler meanings and many
photographs, drawings and tables were included. The book covers
topics such as curing and making brines, smoking meats and
sausages, U.S. Standards, making fresh, smoked, emulsified,
fermented and air dried products, making special sausages such as
head cheeses, blood and liver sausages, low salt, low fat and
Kosher products, hams, bacon, butts and loins, poultry, fish and
game, safety, creating your own recipes and much more... To get the
reader started 172 recipes are provided which were chosen for their
originality and historical value. Although recipes play an
important role in these products, it is the process that ultimately
decides the sausage quality. It is perfectly clear that the authors
don't want the reader to copy the recipes only: "We want him to
understand the sausage making process and we want him to create his
own recipes. We want him to be the sausage maker."
Kimchi is the newest star on the Asian culinary stage. These kimchi
recipes are an appetizing way to add more vegetables with
probiotics, vitamins, and enzymes to your healthy diet. This
delicious Korean superfood is tasty in a surprisingly tangy, spicy,
and pungent way! The Korean Kimchi Cookbook is the first Korean
cookbook in English to present Korean kimchi recipes in so many
different forms. Learn about the alchemy of vegetable fermentation
and its health benefits, which include healthy digestion,
anti-aging results, lower cholesterol, and a stronger immune
system. The Korean Kimchi Cookbook features the extensive history
and background information about Korean cuisine and the country's
fascinating culture, and is perfect for vegans, vegetarians and
omnivores alike! There are 78 flavorful and easy-to-prepare recipes
organized by season, including: Fresh Oyster Kimchi Swiss Chard
Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi This latest
edition has been rewritten to make instructions more accessible for
the home cook, with all spices, condiments, and vegetables easily
found in any Western supermarket. Plus, all recipes are easy enough
for anyone new to the world of fermentation--the combinations and
possibilities are endless! The recipes in this Korean cookbook
represent what good food is about: health, quality, simplicity, and
the balance of texture and flavor. Become a part of an ancient
Korean tradition passed down through the years with The Korean
Kimchi Cookbook!
"The Midwest is rising," writes Minnesota native Amy Thielen, host
of "Heartland Table" on Food Network--and her engaging, keenly
American debut cookbook, with 200 recipes that herald a revival in
the region's cuisine, is delicious proof.
Amy Thielen grew up in rural northern Minnesota, waiting in lines
for potluck buffets amid loops of smoked sausages from her uncle's
meat market and in the company of women who could put up jelly
without a recipe. She spent years cooking in some of New York
City's best restaurants, but it took moving home in 2008 for her to
rediscover the wealth and diversity of the Midwestern table, and to
witness its reinvention.
"
The New Midwestern Table" reveals all that she's come to love--and
learn--about the foods of her native Midwest, through updated
classic recipes and numerous encounters with spirited home cooks
and some of the region's most passionate food producers. With 150
color photographs capturing these fresh-from-the-land dishes and
the striking beauty of the terrain, this cookbook will cause any
home cook to fall in love with the captivating flavors of the
American heartland.
In Mrs. Wheelbarrow s Practical Pantry, food preserving expert
Cathy Barrow presents a beautiful collection of essential
preserving techniques for turning the fleeting abundance of the
farmers market into a well-stocked pantry full of canned fruits and
vegetables, jams, stocks, soups, and more.
As Cathy writes in her introduction, A walk through the weekend
farmers market is a chance not only to shop for the week ahead but
also to plan for the winter months. From the strawberries and
blueberries of late spring to the peaches, tomatoes, and butter
beans of early fall, Mrs. Wheelbarrow s Practical Pantry shows you
how to create a fresh, delectable, and lasting pantry a grocery
store in your own home.
Beyond the core techniques of water-bath canning, advanced
techniques for pressure canning, salt-curing meats and fish,
smoking, and even air-curing pancetta are broken down into
easy-to-digest, confidence-building instructions.
Under Cathy s affable direction, you ll discover that homemade
cream cheese and Camembert are within the grasp of the weekday cook
and the same goes for smoked salmon, home canned black beans, and
preserved and cured duck confit.
In addition to canning techniques, Practical Pantry includes 36
bonus recipes using what s been preserved: rugelach filled with
apricot preserves, tomato soup from canned crushed tomatoes,
arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts,
brined pork chops with garlicky bok choy.
Tips for choosing the best produce at the right time of season
and finding the right equipment for your canning and cooking needs
along with troubleshooting tips to ensure safe preserving will keep
your kitchen vibrant from spring to fall.
Whether your food comes by the crate, the bushel, or the canvas
bag, just a few of Cathy s recipes are enough to furnish your own
practical pantry, one that will provide nourishment and delight all
year round. Canning and preserving is not just about the
convenience of a pantry filled with peaches, dill pickles, and
currant jelly, nor is it the simple joy of making a meal from the
jars on the shelf creating a practical pantry is about cultivating
a thoughtful connection with your local community, about knowing
exactly where your food comes from and what it can become."
This comprehensive book contains all you need to know to make your
own jam and other preserves. Whether you're a novice preserver or
an expert jam-maker, this book provides the principles of
successful jam making as well as recipes, not only for the usual
fruit and vegetables but for more unusual combinations of flavours.
The recipes in this book are reliable and have been formulated by
much research and experimentation in the author's kitchen, and from
recipes for proven value from skilled housewives over many years.
A DIY guide to making the tangy pickles of Japan, Korea, China,
India, Indonesia, Vietnam, the Philippines, and more, featuring
recipes ranging from traditional tsukemono and kimchi to chutney
and new combinations using innovative ingredients and techniques.
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season. It's easy to do, inexpensive and great fun!
Whether you grow your own, pick from the hedgerow or buy your ingredients, this book will help you make the best preserves every time. The diversity of preserves and whether they are sweet or sharp, hot or fruity, smooth or chunky, is matched only by the variety of foods with which they can be eaten. Guy Tullberg's family has been preserving for generations, and their award-winning company is called Tracklements, after an old English word meaning a savoury jelly or sauce.
This book includes 100 of their favourite recipes, so whether you fancy hot aubergine pickle, green tomato chutney or beetroot and horseradish relish, there's something in this book for you.
The book also reveals some of the social history behind the preserves and shares Tracklements' tips and techniques perfected over four decades of making preserves.
With a guide to the preserving kitchen, including basic tips and advice on which simple pieces of kit you need, this book will help you make the best preserves.
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.
Pickles are a global food: from the fiery, fermented kimchi of
Korea and Japan's salty tsukemono, to the ceviche and escabeche of
Latin America, Europe's sauerkraut and America's dill pickles. They
are also a modern food. Growing interest in naturally fermented
vegetables - pickles by another name - means that today, in the
early twenty-first century, we are seeing a renaissance in the
making and consumption of pickles. Across continents and throughout
history, pickling has been relied upon to preserve foods and add to
their flavour; and in these health-conscious times they have
acquired a new significance. Traditionally fermented pickles are
probiotic and possess anti-aging and anti-cancer properties; while
pickle juice cures hangovers, prevents muscle cramps in athletes
and reduces sugar spikes in diabetics. In Pickles, Jan Davison
explores the cultural and gastronomic importance of pickles from
the earliest civilisations to the present day. Discover the art of
pickling mastered by the ancient Chinese, find out why Korean
astronaut Yi So-yeon took fermented cabbage into space, learn how
the Japanese pickle the deadly pufferfish, and uncover the pickling
provenance of that most popular of condiments, tomato ketchup. In
this globe-trotting book, Davison discovers how pickles have been
omnipresent in our common quest, not only to conserve, but to
create foods with relish.
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