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.

"I am in awe of this book" Sandor Katz (author of The Art of Fermentation, James Beard Award Winner, and New York Times bestseller) Discover wild sauerkrauts, kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more. Pascal Baudar invites you on an extraordinary culinary journey into the vegan-friendly world of lacto-fermented wild foods. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. Nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere around us. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavourful foods at home from the wild and cultivated plants in your local area or garden. From sauerkrauts and kimchis to savoury pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire and excite any palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. More than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and "create a cuisine unique to you and your environment."

A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City's highly acclaimed Ducks Eatery and Harry & Ida's, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today's home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you'll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will's Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

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. |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. Jean Anderson's Preserving Guide provides easy-to-follow directions for preserving whatever you grow and dishes up more than 100 original recipes.

This title features deliciously tempting recipes for hot and fiery salsas, creamy dips, tasty relishes, spicy marinades, tangy mustards, classic dressings and sweet sauces. It provides all the necessary know-how and essential techniques for making basic stocks and marinades, whisking up quick-and-easy sauces, perfecting the art of preserving and pickling fruit and vegetables, and setting marmalades and jellies. It includes Bolognese sauce for spaghetti; onion and mustard sauce for pork; parsley sauce for smoked fish; tandoori-style marinade for chicken; peanut sauce for vegetable salad; and lime sabayon for ice cream. It is beautifully illustrated with more than 1000 step-by-step photographs with clear and accessible instructions for all the sauce-making techniques. You can make every meal memorable with this practical and accessible guide to sauces, salsas, relishes, chutneys, pickles, dips, mustards, marmalades, jellies and jams. Over 400 recipes show how to add an inspirational touch to every dish, whether you choose a simple onion gravy, a tangy orange sauce, a crunchy satay or a fancy party dip. A comprehensive reference section covers all the techniques, equipment and ingredients you will need. It shows how to make hot stocks, how to prevent egg custard from curdling, and how to blend chocolate and cream to create a dreamy dessert topping. The recipes are arranged in helpful categories for speedy reference, making this book all you will ever need to create the perfect sauce, pickle or preserve to suit any occasion.

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.

Master the best preservation techniques for every veggie in your garden with seamless instruction and incredible recipes. Angi Schneider, a homesteader herself, will teach you to prepare your harvest so you can enjoy home grown produce in any season. She'll lead you through everything you need to know from canning, pickling and fermenting to dehydrating and freezing - with step-by-step photos for every technique! Each chapter teaches you the most effective preservation method for each vegetable with guidelines for safe procedures and the tastiest results. Spice up your pantry with unique flavour twists like Fermented Thai Green Beans and Dried Carrot Chai Chips. By preserving your own produce, you ensure that every veggie is at its peak ripeness so that it retains the most nutrients. With 100 recipes for the most common garden produce, you can make the freshest jams, sauces, pickles and more from Canned Sweet and Spicy Radishes to Granny's Bread and Butter Pickles. Whether from your own garden or from the farmer's market, this book will help you make the most of your harvest. This book has 100 recipes and over 100 photographs.

All the recipes have been retested and adjusted for contemporary flavours with the addition of ethnic recipes reflecting Asian flavours along with the classic Italian and German styles and food writer/chefs Evelyn Battaglia and Mary Reilly have also added new game recipes using bison, venison and alligator meat, as well as more vegetarian recipes, a guide to beer and sausage combinations and how to put together a classic charcuterie plate. All new profiles of 20 contemporary charcuterie and sausage makers provide insight into such techniques as dry curing, smoking and fermenting, as well as some of the makers' signature recipes.

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.

Homemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular today, with the current accent on real foods, the concern about the origin of what we eat and what has gone in it.

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

This beautifully illustrated new cookbook will not only inspire you to try new foods and recipes, it will show you how foods can actively foster a healthier body, encouraging a balanced digestive system and healthy gut. A fascinating discussion of the history, benefits, techniques and tools needed for fermenting, is followed by basic recipes that use age-old methods to culture healthy bacteria to create essential classic ferments such as sauerkraut, kimchi, yogurt and sourdough. The book then goes on to provide further recipes for salads and pickles, drinks and smoothies, soups, main dishes, and breads and treats. Whether it's a super probiotic Cucumber & Kefir Smoothie, a delicious Broccoli Miso Soup or tempting Buckwheat Pancakes, the ancient wisdom of fermented food from around the world will delight your tastebuds and tummy!

Including Indian-style chutneys, Latin American ajis and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver s accessible instructions, experienced voice, and global palate. Chapters are arranged for the cook into Hot and Spicy, Salty and Fermented, and Sweet and Sour, with an additional section for versatile vinegar infusions.

Love cocktails? How about popsicles? Enter poptails, the icy cool alcoholic beverage you can enjoy on a stick! The Poptail Manual is packed with all your favourite cocktail recipes from the Pina Colada to Pimms o'Clock to more exciting flavour combinations like the indulgent Tiramisu flavoured poptail, Amaretto Sour and Strawberry and Black Pepper Sambuca.Combining the freshness of a sorbet with the pleasure of a glass of alcohol, these gourmet booze-infused ice pops are just the thing to impress your guests at a party. Complete with cheat ways to make your own popsicle moulds and tubes, and with a slick and stylish design The Poptail Manual is the perfect addition to the mixologists library of party tricks!

Kick the fast-food habit! This updated edition of Not Your Mother's Make-Ahead and Freeze Cookbook has even more batch recipes for busy families on a budget. In today's fast-paced society, fast food can easily take the place of good home cooking. With the help of one of the most underused appliances in most people's kitchen-the freezer-anyone can make and preserve about two weeks' worth of delicious home-cooked meals in a matter of hours! Jessica Fisher's Not Your Mother's Make-Ahead and Freeze Cookbook Revised and Expanded Edition provides the key to doing so. Fisher serves up more than 250 recipes for delectable breakfasts, lunches, and dinners with the secret weapon of "batch cooking," which saves both time and money. This cookbook puts a modern spin on the age-old idea of freezing meals for later, and appeals to today's diverse tastes. You'll find recipes for not only chicken, beef, and pork, but also fish, shellfish, and vegetarian main courses. Make, freeze, and enjoy later: Oven-Baked Beef Taquitos Teriyaki Chicken Skewers Tarragon-and-Lemon-Rubbed Fish Ham and Swiss Potato Gratin Baked Manicotti with Sun-Dried Tomatoes and Thyme Smoky Multi-Bean Vegetarian Chili Cinnamon French Toast Dippers Lemon-Blueberry Scones Spiced Pumpkin Custards Fisher also details how to go about using the freezer to its full potential, giving information on the best freezer bags, how to thaw food safely after it has been frozen, and how to make a multi-week meal plan for your family. Discover even more modern takes on classic techniques and dishes from the Not Your Mother's series: Not Your Mother's Slow Cooker Recipes for Two; Not Your Mother's Microwave Cookbook; Not Your Mother's Fondue; Not Your Mother's Slow Cooker Cookbook, Revised and Expanded; and Not Your Mother's Casseroles Revised and Expanded Edition.

With mile-long supermarket aisles lined with cans, jars, and boxes, today's consumer has no need to can food to survive, and yet the popularity of home canning continues to rise. For those green-minded locavores seeking fresh foods from farmers' markets and people wanting greater control over what they are eating, Canning Essentials opens the lid to a whole new world of delicious, sustainable options. Offering a modern perspective on this traditional kitchen art, Jackie Callahan Parente, a writer and lifelong home canner, provides useful advice on the various aspects of canning, freezing, and so much more, with an emphasis on safety and troubleshooting the problems that stand in the way of success for many beginners.

This is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing each type of food. The author also explains how a freezer works, gives advice on choosing and siting a freezer, insurance, cleaning, maintenance, what to do in emergencies, packaging and accessories, freezing techniques and de-frosting, refreezing and thawing as well as storage times.