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Books > Food & Drink > General cookery > Preserving > General
"This book takes you by the hand and leads you through the door
into the wonderful world of preserving. Each type of preserve is
introduced with a recipe that tells you everything you need to know
about how to make a perfect jar - be it delectable plum jam,
beautiful lemon curd, or scrumptious apple chutney. Anyone can make
a perfect preserve by following these recipes and making the most
of the fruit and vegetables you grow in your garden, pick from your
allotment or buy at the local market." THANE PRINCE The Big
Allotment Challenge preserving expert Thane Prince shares her
knowledge and gives home cooks everything they need to make
delicious preserves at home. With over 100 delicious recipes as
well as indispensable tips and shortcuts, in Perfect Preserves
you'll find inspiration on every page. * Jams * Jellies * Fruit
Curds * Marmalades & Conserves * Liqueurs & Cordials *
Fruit Butters & Cheeses * Chutneys * Pickles * Relishes *
Sauces & Ketchups
This is food for families, for young people, for old people, for
children, for the child in all . . . for life.- Apples for Jam
Apples for Jam is a keepsake cookbook filled with savory recipes
woven together by a rainbow of colors, memories, and lavish
full-color photography. Tessa Kiros has circled the globe working
in restaurants in Australia, Greece, Mexico, and London. Her
extensive travel and multicultural background lend authenticity to
more than 200 recipes, which are grouped by color and presented
alongside vibrant photographs, sound cooking advice, and
heartwarming anecdotes about friends, family, and the whimsies of
childhood. Kiros shares a bevy of diverse and easy-to-prepare
dishes playfully themed in colored chapters. An index references
both specific foods and recipes. With memories of daisy chains, ice
cream cones, circuses, and four-leaf clovers, Kiros shares her
belief that good food sparks cherished memories that intensify
life's melting pot of flavor. A sampling of the flavors includes: *
Sage and rosemary mashed potatoes * Pecan butter cookies * Roast
rack of pork with fennel and honey * Pomegranate sorbet * Roasted
zucchini and tomatoes with thyme * Pan-fried sole with lemon butter
Fortnum & Mason Food & Drink Awards 2015 | Highly Commended
Curing and smoking your own food is a bit of a lost art in Britain
these days. While our European neighbours have continued to use
these methods on their meat, fish and cheese for centuries, we seem
to have lost the habit. But with the right guidance, anyone can
preserve fresh produce, whether living on a country farm or in an
urban flat - it doesn't have to take up a huge amount of space. The
River Cottage ethos is all about knowing the whole story behind
what you put on the table; and as Steven Lamb explains in this
thorough, accessible guide, it's easy to take good-quality
ingredients and turn them into something sensational. Curing &
Smoking begins with a detailed breakdown of any kit you might need
(from sharp knives to sausage stuffers, for the gadget-loving cook)
and an explanation of the preservation process - this includes a
section showing which products and cuts are most suitable for
different methods of curing and smoking. The second part of the
book is organised by preservation method, with an introduction to
each one, and comprehensive guidance on how to do it. And for each
method, there are, of course, many delicious recipes! These include
chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made
gravadlax ... and your own dry-cured streaky bacon sizzling in the
breakfast frying-pan. With an introduction by Hugh
Fearnley-Whittingstall and full-colour photographs as well as
illustrations, this book is the go-to guide for anyone who wants to
smoke, brine or air-dry their way to a happier kitchen. There is
also a directory that tells you where to purchase the best-quality
equipment from for all your smoking and curing needs at home.
Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to preserve fruit spreads, fermented foods and pickled vegetables; how to prepare foods for special diets, and much more. Also includes scores of simply written recipes that even beginners can handle (smoked fish, turkey-tamale pie, chicken croquettes, more.
Charcuterie exploded onto the scene in 2005 and encouraged an army
of home cooks and professional chefs to start curing their own
foods. This love song to animal fat and salt has blossomed into a
bona fide culinary movement, throughout America and beyond, of
curing meats and making sausage, pates, and confits. Charcuterie:
Revised and Updated will remain the ultimate and authoritative
guide to that movement, spreading the revival of this ancient
culinary craft.
Early in his career, food writer Michael Ruhlman had his first
taste of duck confit. The experience became a fascination that
transformed into a quest to understand the larger world of food
preservation, called charcuterie, once a critical factor in human
survival. He wondered why its methods and preparations, which used
to keep communities alive and allowed for long-distance
exploration, had been almost forgotten. Along the way he met Brian
Polcyn, who had been surrounded with traditional and modern
charcuterie since childhood. My Polish grandma made kielbasa every
Christmas and Easter, he told Ruhlman. At the time, Polcyn was
teaching butchery at Schoolcraft College outside Detroit.
Ruhlman and Polcyn teamed up to share their passion for cured
meats with a wider audience. The rest is culinary history.
Charcuterie: Revised and Updated is organized into chapters on key
practices: salt-cured meats like pancetta, dry-cured meats like
salami and chorizo, forcemeats including pates and terrines, and
smoked meats and fish. Readers will find all the classic recipes:
duck confit, sausages, prosciutto, bacon, pate de campagne, and
knackwurst, among others. Ruhlman and Polcyn also expand on
traditional mainstays, offering recipes for hot- and cold-smoked
salmon; shrimp, lobster, and leek sausage; and grilled vegetable
terrine. All these techniques make for a stunning addition to a
contemporary menu.
Thoroughly instructive and fully illustrated, this updated
edition includes seventy-five detailed line drawings that guide the
reader through all the techniques. With new recipes and revised
sections to reflect the best equipment available today,
Charcuterie: Revised and Updated remains the undisputed authority
on charcuterie."
Most fruits and vegetables can be used for preserving, and what
better and more satisfying way to use up home-grown or local
produce than to puree, pickle, bottle or salt it and consume it
throughout the year! There are several different methods of
preserving fruits and vegetables and all give delicious results.
Jams, jellies, fruit butters and curds, bottled fruits, chutneys,
pickles and salted vegetables are all practical and economical ways
to preserve seasonal produce. And you don't need a load of kitchen
gadgets and equipment to get started: a heavy-based pan, a funnel,
a sugar thermometer and a selection of glass storage jars are all
you need.
Winner of the 2013 James Beard Foundation Book Award for
Reference and Scholarship, and a New York Times bestseller, The Art
of Fermentation is the most comprehensive guide to do-it-yourself
home fermentation ever published. Sandor Katz presents the concepts
and processes behind fermentation in ways that are simple enough to
guide a reader through their first experience making sauerkraut or
yogurt, and in-depth enough to provide greater understanding and
insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of
biological and cultural evolution, health and nutrition, and even
economics, this is primarily a compendium of practical
information--how the processes work; parameters for safety;
techniques for effective preservation; troubleshooting; and
more.
With two-color illustrations and extended resources, this book
provides essential wisdom for cooks, homesteaders, farmers,
gleaners, foragers, and food lovers of any kind who want to develop
a deeper understanding and appreciation for arguably the oldest
form of food preservation, and part of the roots of culture
itself.
Readers will find detailed information on fermenting vegetables;
sugars into alcohol (meads, wines, and ciders); sour tonic
beverages; milk; grains and starchy tubers; beers (and other
grain-based alcoholic beverages); beans; seeds; nuts; fish; meat;
and eggs, as well as growing mold cultures, using fermentation in
agriculture, art, and energy production, and considerations for
commercial enterprises. Sandor Katz has introduced what will
undoubtedly remain a classic in food literature, and is the
first--and only--of its kind.
Marmalade is particularly British creation, even though its origins
lie abroad, and its charms have been exported to the wider world.
C. Anne Wilson's book was first published in 1986 by Constable,
reissued in Britain (Prospect) and the USA (Pennsylvania UP) in
2000, and now takes its place in Prospect's 'English Kitchen'
series. It offers a history of marmalade in Britain from its
origins as a quince conserve in medieval times, through its first
commercialization in Scotland in the 18th century, to its dominant
place in the British jam cupboard and on the breakfast table in the
modern era. The first edition has been updated to take account of
most recent developments. It really is a great pleasure to find one
specific subject in the vast field of food history dealt with in a
manner which can, for once, be properly described as definitive; -
the result is a model,A" was the introduction to one review. The
history is buttressed by two dozen recipes drawn from old and
modern sources. The illustrations are from old photographs,
reproductions of catalogues, etc. Here is everything that a maker
of marmalade, or a lover of the stuff, could need to feed his or
her brain.
The bible for the D.I.Y set: detailed instructions for how to make
your own sauerkraut, beer, yogurt and pretty much everything
involving microorganisms. The New York Times '[Katz's] books have
become manifestos and how-to manuals for a generation of
under-ground food activists.' The New Yorker '...the high priest of
fermentation theory' the Guardian The book that started the
fermentation revolution with recipes including kimchi, miso,
sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer,
yogurt, amazake and so much more! Sandor Ellix Katz, winner of a
James Beard Award and a New York Times bestselling author, returns
to his iconic, bestselling book with a fresh perspective, renewed
enthusiasm, and expanded wisdom from his travels around the world.
Since its original publication, and aided by Katz's engaging and
fervent workshop presentations, Wild Fermentation has inspired
people to turn their kitchens into food labs: fermenting vegetables
into sauerkraut, milk into cheese or yogurt, grains into sourdough
bread and much more. This updated and revised edition, now with
full-colour photos throughout, is sure to introduce a whole new
generation to the flavours and health benefits of fermented foods.
Wild Fermentation includes step-by-step instructions on how to
make: Low-salt or salt-free sauerkraut Grape Water Kefir Soda
Kombucha Soda Dairy-free yogurt Savoury vegetable sourdough
pancakes Miso-Tahini spread Apple cider vinegar Herbal mead and so
much more! Updates on original recipes also reflect the author's
ever-deepening knowledge of global food traditions. For Katz, his
gateway to fermentation was sauerkraut. So open this book to find
yours, and start a food revolution right in your own kitchen!
Practical, easy-to-follow guide contains virtually everything
consumers need to know about home canning: how to select, prepare,
and can fruits, vegetables, poultry, red meats and sea foods; how
to preserve fruit spreads, fermented foods, and pickled vegetables;
how to prepare foods for special diets, and much more.
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.
Bless Your Family with Healthy, Organic Food Certified master food
preserver and cooking enthusiast Georgia Varozza wants to show you
how safe and easy canning your favorite foods can be. She will
teach you the basics, including how to fit the process into your
busy life, the equipment you'll need, and step-by-step instructions
for both water-bath and pressure canning. Enjoy wholesome recipes
for canning fruit, vegetables, meat, soups, sauces, and so much
more. Save money by preserving your own food and gain valuable
peace of mind by knowing exactly what's going into the meals you're
serving. Join the growing number of households who are embracing
the pioneer lifestyle. It's time for you and your family to feel
good about food again. This cookbook can help.
Discover 60 simple and affordable recipes, all with freezer staples
at their heart. Organized by the most familiar frozen ingredients
and with a few fresh additions, you'll find anything from Fish Pie
to Flatbreads and Sweetcorn Fritters to Seafood Gumbo, in this
useful collection of reliable recipes. Foolproof Freezer will be
the go-to favourite for anyone looking for a tasty meal that is no
fuss and easy on the pocket.
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