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Books > Food & Drink > General cookery > Preserving > General
Seasonal Canning in Small Bites Marisa McClellan was an adult in a
high-rise in Philadelphia when she rediscovered canning, and found
herself under the preserving spell. She grew accustomed to working
in large batches since most vintage" recipes are written to feed a
large family, or to use up a farm-size crop, but increasingly,
found that smaller batches suited her life better. Working with a
quart, a pound, a pint, or a bunch of produce, not a bushel, allows
for dabbling in preserving without committing a whole shelf to
storing a single type of jam. Preserving by the Pint is meant to be
a guide for saving smaller batches from farmer's markets and
produce stands,preserving tricks for stopping time in a jar.
McClellan's recipes offer tastes of unusual preserves like
Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and
Zucchini Bread and Butter Pickles. Organized seasonally, these
pestos, sauces, mostardas, chutneys, butters, jams, jellies, and
pickles are speedy, too: some take under an hour, leaving you more
time to plan your next batch.
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!).
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.
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.
Disco Cube Cocktails is a '70s-inspired cocktail book based on the
magical properties of ice. With 100+ recipes for artful ice and the
drinks that go with them, home bartenders can learn new icy
creations to elevate any classic drink, infuse new flavor into a
sipper as the ice melts, or impress friends at a party with a
frosty punch bowl. While traveling as a DJ, Leslie Kirchhoff fell
in love with the art of craft cocktails, but noticed one thing was
missing: inventive ice. Taking it upon herself to create something
truly unique, she started Disco Cubes as a passion project to
explore the art of ice. Now you can do the same at home with
recipes that offer more than just a classic cube. In this
not-so-classic cocktail book, there are one-ingredient cubes to
elevate any drink, infused ice to add flavor to simple cocktails,
and perfect pairings where ice and drink come together to make a
concoction that you (and your guests) won't forget. Plus, you'll
find playlists at the beginning of each chapter, to set the mood
for any occasion. Recipes include innovative sips such as: * Rose
Cubes in a White Negroni * Jalapeno ice for an evolving margarita *
A Golden Bloody Mary that shifts from sweet to savory as the ice
melts * The Walter Gibbons with a Red Onion Raft * White peach
spheres for a cool take on a classic Bellini A great gift for
cocktail and bartending enthusiasts, home cocktail makers and
entertainers, drink-nerds who love cocktail history, and anyone who
enjoys experimentation. The perfect companion for those who loved
Shake: A New Perspective on Cocktails by Eric Prum, The Ultimate
Bar Book by Mittie Hellmich, and Death & Co: Modern Classic
Cocktails by David Kaplan
How to make your own sauerkraut, kimchi, brine pickles, kefir,
kombucha, vegan dairy, and more. Cabbage, salt and water... and
time. That's all it takes to make one of the healthiest foods.
Ferments are amazing, they not only are great-tasting, but are very
good for you. Used for centuries as a natural way of food
preservation, they are now known to actively improve digestive
balance and gut health. What is more satisfying than lining up a
row of brightly coloured jars that you have made yourself, all
bursting with natural goodness? Ferments are cheap and
easy-to-make, yet full of sophisticated flavours, aromas and
textures. And the benefits of fermented food can be found in much
more than cabbage sauerkraut: this detailed and practical book also
shows how to make all kinds of delicious brine pickles, kimchi,
kefir, kombucha, nut cheeses, and sourdough.
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Preserves
(Paperback)
Catherine Atkinson
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R276
R260
Discovery Miles 2 600
Save R16 (6%)
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Ships in 9 - 17 working days
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This title features 140 delicious jams, jellies and relishes shown
in 220 photographs. You can discover how to make 140 fabulous jams,
jellies, pickles, relishes and chutneys. Every kind of preserve and
pickle is covered in chapters on Jams and Conserves; Sweet Fruit
Jellies; Marmalades; Curds, Butters and Cheeses; Sweet Fruit
Preserves; Pickles; Chutneys; Relishes; Jellies; and Sauces and
Mustards. It explains all the ingredients and techniques used,
selecting the most suitable fruit and vegetables, and preserving
them with salt, vinegar, sugar and alcohol. 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. At-a-glance notes provides a
complete nutritional breakdown for each recipe. Homemade preserves
are delicious, easy to make and the perfect gift. This book will
help you ensure that the shelves of your store cupboard will always
be full of wonderfully tasty, fragrant condiments and confections
made in your own kitchen. The recipes cover every kind of preserve
and pickle. There are chapters on Jams and Conserves; Sweet Fruit
Jellies; Marmalades; Curds, Butters and Cheeses; Sweet Fruit
Preserves; Pickles; Chutneys; Relishes; Jellies; Sauces and
Mustards. Whether you are tempted by Damson Jam, Spiced Cider and
Apple Jelly, Lemon and Ginger Marmalade, Pear and Vanilla Butter,
Tart Tomato Relish, or Tarragon and Champagne Mustard, this book
will be a constant delight and inspiration.
From Scratch: Charcuterie is an accessible handbook that features
all the recipes and techniques you need to know to cure and
preserve meat from scratch. Preserving and curing at home is easier
than you think, and this book explains how. Covering the basics,
Tim Hayward takes the home cook from the principles of charcuterie
and the importance of salinity, temperature, humidity and time
through all the classic techniques of curing and salting, drying
and preserving. With clear step-by-step instructions and
photography, explanations of what works and why, and foolproof
recipes, you'll learn how to make everything from Pate to Pastrami,
Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more.
Packed with useful, accessible information and focussing on
back-to-basics skills, the From Scratch series is designed to
inspire you to slow down and create. Titles include: Sourdough,
Brew, Ferment.
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.
For more than thirty years, "Putting Food By" has been the go-to
resource for preserving foods - from fruit and vegetables to meat
and seafood. Now, this essential volume has been updated to reflect
the latest information on equipment, ingredients, health and safety
issues, and resources. Whether motivated by economics or the desire
to capture the taste of local, seasonal food at its peak, home
cooks have made preserving today's hottest food trend. There are
many books on canning, but "Putting Food By" stands out as the
classic that has stood the test of time.
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.
Fermented Foods serves up the history and science behind some of
the world's most enduring food and drink. It begins with wine, beer
and other heady brews before going on to explore the often
whimsical histories of fermented breads, dairy, vegetables and
meat, and to speculate on fermented fare's possible future. Along
the way, readers will learn, among other things, about Roquefort
cheese's fabled origins, the scientific drive to brew better beer,
and the then-controversial biological theory that saved French
wine. Fermented Foods also makes several detours into lesser-known
territory - African beers, the formidable cured meats of subarctic
latitudes, and the piquant, sometimes deadly products of Southeast
Asia. It is a fun, yet comprehensive and timely survey of the
world's fermented foods.
Do you want to eat badass nourishing meals, but don't want to cook
every single night? Do you want to reduce the honking 6 p.m. stress
in your home? Do you want to spend less time and money shopping for
arcane ingredients? Then get ready to discover the genius of batch
cooking. Susan Jane White's brilliant new book shows you how to eat
well all week while respecting your time, money and patience. Learn
to create meals that will sit in your fridge, hang out on your
shelves or wait patiently in your freezer, giving you much more
return on your kitchen investment. So you can say yes to that bike
ride with the kids or stay late at work to finish that report,
because you took Three-Bean Chilli and Salted Coffee Caramels out
of the freezer for dinner tonight. Clever batch. 'Susan Jane White
is a delicious cross between Mary Poppins and Marie Kondo. She's
going to sort out your time management with magic and style.'
Melissa Hemsley Praise for Susan Jane White 'If anyone ever needed
proof that super healthy food makes a huge difference to your
energy levels, immune system and general vitality, then one look at
the ever-effervescent Susan Jane White would tell you everything
you need to know.' Rachel Allen 'This gal is living proof that you
are what you eat. She is all glowing, shining bounce.' Domini Kemp
'Susan Jane White is Caitlin Moran, Nigella and Jesus put through a
Vitamix and left to rest until chilled.' Daisy Wood-Davis 'I can
see why Susan Jane White is a No 1 bestseller in Ireland. Brilliant
approach to wholefood shop ingredients.' Joanna Blythman 'I love
this girl. I want a hotline to her kitchen.' Victoria Smurfit 'The
sassiest food revolutionary you'll ever meet.' Image 'Susan Jane
White knows what's good for you and it doesn't hurt that she writes
like a dream.' Roisin Ingle 'Her recipes seem like some delicious,
illicit sin.' Irish Independent
Make vegetables the hero of your plate. The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein - a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.
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