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Turn ordinary ingredients into extraordinary dishes. Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour. Life can be tough, chaotic and often unfathomable. So many things are outside of our control, so let's take the light where we can, and make something good for supper. From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year. As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences... Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to put to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.
Imagine an unseen universe, one that exists literally beneath our notice. One that is only visible to human eyes when magnified by powerful instruments. Then, we see a veritable garden of diversity-communities of microbes living in cooperation and competition, much as we humans do in our macro-sized world. Yet without these unseen actors-these adaptive and resilient single-celled organisms-we would literally not be ourselves, for bacteria comprise a large proportion of our bodies. They are a large part of us, and we of them. They live on and inside of us, and on every surface, quietly doing their jobs, which for the most part are highly beneficial and essential for our health and well-being. This is the secret world that fermentation expert Sandor Katz invites us to explore with him. In his latest book, Fermentation as Metaphor, he goes far beyond merely explaining the processes by which microbes transform our foods, making them tasty and safe for consumption. In a series of short reflections on fermentation, he draws intriguing parallels between the communities of microbial life and aspects of our human culture: politics, religion, social and cultural movements, art, music, sexual mores, and even our individual thoughts and feelings. Katz offers a contemplation, based on science, about the nature of ourselves, our fellow beings, and the inseparable interaction of the two. He explores the human concepts of purity and contamination, revealing that the first is an unattainable, even undesirable goal, and that the latter is typically not something to be shunned, even if we could. Along the way, he informs his arguments with his vast knowledge of fermentation, which he describes as a slow, gentle, steady, yet unstoppable force for change. Perfect for foodies and fans of fermentations and Katz's previous bestsellers (Wild Fermentation and The Art of Fermentation), this book also features dozens of incredible photos that exalt microbial life from the level of "germs" to that of high art.
In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.
If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit--oftentimes 4 to 7 cups --causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona's is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor If you haven't tried Pomona's already (prepare to be smitten ), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.
In this first official Pomona's Pectin cookbook, you'll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you'll find endless combinations sure to delight all year round
Whether you are the family berry picker, grocery store shopper or cook, here are the best time-tested recipes for cooking with the more abundant and popular species of wild berries indigenous to Alaska. It's all here, from currants to watermelon berries, from milkshakes to mincemeat. Included are recipes for breads, salads, main courses, desserts, preserves, candies, syrups, trail food, and even some beverages like juices, milkshakes, and punches. Many of the recipes are in the dessert category, but you will be surprised aw many other ways there are to use wild berries. Lowbush cranberries are particularly good in certain meat dishes, and are useful as a marinade for meat. Wild berries are fine for jam and jelly making, not to mention drying and freezing. Cultivated species may be substituted for wild berries in these recipes, but one must remember that they are often less tart than their wild relatives and adjustments in sugar added may be necessary."
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!
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."
Preserve the harvest with WECK jars and enjoy all your favorite jams, spreads, dressings, sauerkrauts, and more for the whole year! Food preservationist Stephanie Thurow has once again teamed up with the canning jar experts at WECK to show readers how to preserve the harvest with their beautifully designed, reusable glass jars. In WECK(R) Home Preserving, Stephanie has created a step-by-step guide to preserving even more with WECK jars and has developed seventy-five delicious, small-batch recipes for water-bath canning, fermenting, and pickling with them. Some recipes don't even require any processing at all! Recipes in this helpful guide include: Flavored salts Coffee liqueur Peppercorn ranch dressing Crunchy garlic-dill pickles Elderberry syrup Fall-spiced peach jam Pizza sauce Pickled eggs And so much more! With this go-to resource, you will become a confident food preservationist, understand how to safely and successfully preserve in the comfort of your own home, and learn the skills of kitchen crafts that can be passed down for generations.
Enter the Amish world of hard work, sturdy families, and the freshest produce. The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables. Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more! Amish Canning & Preserving gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.
"Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can't wait to see and taste the next wave of koji experimentation it inspires." Sandor Katz (author of The Art of Fermentation, James Beard Award Winner, and New York Times bestseller) Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Extensive information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol
Everything you need to know about home smoking! In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials--and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include: Slow-smoked salmon Hot-smoked shrimp Pastrami Country-style bacon Wine-marinated rabbit Firecan turkey Summer sausage Smoked cheese Smoked nuts Jerky Chowders Stuffing Vegetables And more! With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.
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.
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish. Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.
An all-American tradition. Since the early 1800s America's state fairs have celebrated community. Now, 200 years later, food contests and recipe judging are more popular than ever and a blue ribbon from a state fair competition still signals that the winner is truly outstanding. Blue Ribbon Canning captures the best of the best with nearly 139 home-canning recipes that have won top prizes in fairs across the nation and share the tips that show you how to follow that success. You can do it. Blue Ribbon Canning will teach you time-honored canning techniques such as: Basics - ingredients and equipment Methods - water bath processing, pressure canning, safety, and storing Recipes - 139 first-prize-winning recipes showcased in delightful, full-color photographs Back to the basics. Home preserving is a top trend that shows every sign of continuing to grow as the appetite for locally grown foods increases. In addition to the resurgence in home canning, the popularity of state and local fairs has grown over the last five years. Blue Ribbon Canning celebrates these two traditions by sharing the top recipes and introducing you to the personal stories behind the winners.
How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experience as cooks, caterers, foragers and farmers, three friends bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and deliciously inventive recipes from their own kitchens, you ll soon learn: -Basic principles and methods of preserving -Equipment and ingredients you need to get started -Best preserving agents to use: sugar, vinegar, alcohol, oil and salt -Over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz. Let the slow art of preserving become your new favourite pastime and delight in having nature s most vibrant flavours and colours in your kitchen.
The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan' s expert hands-on approach will show you all the essential techniques plus more complex curing processes, encouraging you to develop your own style. No expensive equipment is required to get started: all you need is an oven or a barbecue! ? Includes full instructions for indoor hot and cold smoking methods, plus a guide to building your own outdoor smoker - from an easy-to-make cardboard box cold smoker to barbecue-friendly designs. Step-by-step photographs and instructions for over 50 different techniques: Smoked salmon, Beef jerky, Ribs, Gammon, Kippers, Smoked venison, Biltong, Smoked bacon, Chorizo, Bresaola, Parma ham, Salt cod, Ham, Smoked goose, Pancetta, Salami, Coppa, Gravlax, Chicken, Smoked mackerel, Pastrami, Dried lamb, Duck jerky, Salt beef and much more!
From 'Hungarian Hot Wax' to 'Red Savina', and 'Scotch Bonnet' to 'Elephant's Trunk', chillies come in dozens of shapes, colours and degrees of spiciness - from sweet and succulent to blow-your-head-off hot. RHS Red Hot Chilli Grower provides everything you need to grow your own chillies from scratch, with step-by-step instructions for sowing seeds, caring for the plants, harvesting the fruit and troubleshooting common problems. Chilli-lovers will also find plenty of background information, such as a short history of the chilli and a guide to Scoville heat units (the official measurement of spicy heat), as well as tasty tips for enjoying the fruits of your work. Packed with charts, checklists, photographs and illustrations, this is the perfect guide to the world of grow-your-own chillies.
Everything one needs to know to dehydrate like a pro. Dehydrating is the ultimate way to store food. Not only can you stock your pantry with delicious, nutritious food for just pennies, you can eliminate waste and preserve nutrients. Dehydrating food allows you to store food with no preservatives and no overprocessing, plus it delivers a longer shelf life than canning or freezing. This is clean eating at its best, without the spoilage and waste. The complete guide to drying food plus 398 recipes A-Z entries on how to dehydrate fruits, vegetables, greens, herbs, flowers, and nuts from apples to courgettes How to use the dehydrator to make jerky, fruit leathers and roll-ups, crackers and just-add-water instant meals for home or camping Includes recipes for cooking with dehydrated ingredients from soups to desserts, as well as all-natural baby food and herbal teas Not just for cooking - making one's own infused waters and oils, potpourri, dried wreaths and soap
In the latest book in this bestselling series, food writer and cook Sara Lewis brings together 70 mouthwatering recipes for jams, marmalades and preserves.
Whether it's the quintessential English strawberry (to dollop onto a scone!) or the more unusual minted marrow & blackberry jam, there is a something for everyone.
As well as delightful fruity jams like spiced apple & bramble, raspberry & rhubarb and High Dumpsy Dearie (a mixture of apples, pears, plums, ginger and lemon) there are tangy jellies such as sloe & blackberry or elderberry & orange, and curds such as gooseberry or St Clement's. Or why not try windfall apple butter on your toast? In addition, there are reduced sugar jams ideal for anyone trying to cut down sugar in your diet.
There are recipes sourced from National Trust properties, making the most of their seasonal produce from their kitchen gardens. Enjoy the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram.
The book includes advice on how to grow your own fruit, the best way to use up gluts from the garden and how to achieve the perfect consistency. There are also fun bits of trivia about jam throughout history and in literature. The perfect gift book for any jam-maker.
A bounty of recipes for homemade preserves that are good for you, from smoked and spiced pickles with gut-friendly attributes or energizing drinks such as oak-aged blackberry kombucha to healing gourmet treats such as homemade miso or wild garlic oil. Organised in chapters focusing around infusing, fermenting, pickling and drying, Rachel's recipes use everyday ingredients in ingenious ways to create treats for any occassion. The act of making edible gifts for others is just as rewarding as receiving them, especially when you keep a store of jars for yourself to to savour as the seasons come and go. Treat both those around you and yourself to the bounty of a modern larder full of delicious offerings.
If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, this James Beard Award-nominated cookbook is the book for you. Rachel's legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel's passion for fruit shines through every part of this lavishly photographed 384-page book, which is the culmination of nearly ten years of research. Nearly 120 original recipes organized around the seasons including offerings ranging from plain Lemon Marmalade and Plum Jam to Strawberry-Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process. The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books to clearly explain and illustrate preserving techniques. Each recipe includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves.
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