Improve your backpacking experience by creating the delicious and healthy home-dried meals and snacks featured in this book. Easy to rehydrate in camp and lighter than lugging ingredients and extra fuel, these foods are perfect for backpackers. Updated with 20 brand new recipes, including Sesame Lasagna, Stuffed Cabbage Soup, San Antonio Special, and Backpacker's Cincinnati Chili, this new edition also has the most up-to-date information on dehydrators and stoves, water purification, and food storage, making it the perfect handbook for nutritious--and delectable--dining on the trail.- Over 180 recipes for casseroles, pastas, soups, stews, chowders, beans, pilafs, dried fruits, trail mixes, bars, and cookies- Tips on drying food in a dehydrator or oven- Includes vegetarian and low-fat recipes- Recipes so tasty that you'll make them at home too

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.

For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

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.

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends' and neighbors' gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium "Capers,"Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.

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.

There is nothing more satisfying than stocking the shelves of your store cupboard with your own preserves, and this book is the ultimate guide. A detailed introduction covers equipment, basic methods and techniques needed. There then follows 150 fabulous recipes: try the delicious Wild Strawberry and Rose Petal Conserve, which goes perfectly with fresh crusty bread, or Mango and Papaya Relish, an unusual accompaniment to a cold meat buffet. And you can enhance your repertoire with recipes for curds, cheeses, sauces and mustards. Beautifully illustrated and with easy-to-follow instructions, this is an essential source book for any kitchen.

This book features classic recipes for the ultimate home-made preserve. It is a fabulous introduction to making sweet and tangy marmalades including wonderful ways to use them in the kitchen. It includes classic preserves such as Oxford Marmalade, St Clement's Marmalade and Lemon and Ginger Marmalade, as well as more unusual combinations like Tangerine and Lemon Grass Marmalade, and Peach and Kumquat Marmalade. It also features recipes that include marmalade such as Bitter Marmalade Chocolate Loaf, Marmalade Sticky Squares, and Marmalade and Soy Roast Duck. A useful introductory section provides information on ingredients, equipment and preserving techniques. It is illustrated with stunning photographs by Craig Robertson of practical steps and sumptuous final dishes. Each recipe has a full nutritional breakdown. Whether spread liberally over freshly buttered toast, poured over a steamed pudding, used as a meat glaze or eaten straight from the jar, nothing can beat the unique bittersweet taste of home-made marmalade.Traditionally made with citrus fruits, this little book will also introduce you to new fruit combinations such as cranberry, pomelo, pumpkin, pineapple and lemon grass, and includes recipes with marmalade as a key ingredient. The beautiful photographs are sure to inspire and the easy-to-follow instructions guarantee successful results every time.

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you'll use again and again. And express yourself by making something unique and whole.

Inside, you'll find:

--All the basics: the process, the tools, and how to get started

--A guide to choosing the right ingredients

--Sauerkraut and beyond--how to ferment vegetables, including slaw-style, pickles, and kimchi

--How to ferment dairy into yogurt, kefir, creme fraiche, and butter

--How to ferment fruits, from lemons to tomatoes, and how to serve them

--How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale

--A primer on fermented meat, fish, soy, bread, and more

--Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste

Millions of people are discovering that growing and harvesting their own vegetables is only half the fun. It's just as gratifying to preserve that food for year-round eating - and there's no tastier way to stock the pantry shelves than by making pickles and relishes. The "Pickled Pantry" is a fresh, contemporary guide to pickling the abundance. The book provides a whopping 185 recipes for putting up everything from apples to zucchini. There are techniques for making fermented pickles, salsas, relishes, and chutneys; freezer and refrigerator options; and recipes that feature pickles front and centre. There are instructions for single jars and small batches, as well as ways to preserve a bumper crop of produce. Chesman's recipes are as diverse as they are delicious - from Korean kimchi to French jardiniere, from chutneys to chow chow, and from classic bread and butters to rosemary onion confit, Italian tomato relish, and even pickled watermelon rinds.

It's wonderful to grow your own fruit and vegetables but what do you do when it all ripens at once? How do you cope with the glut which threatens to overwhelm you? Will help all those who grow their own fruit and vegetables to store their produce properly so that it will last for months and feed the family when the garden's bare. Easy and practical advice on how to bottle, dry, freeze and even salt home grown fruit and vegetables. Discover the taste of your delicious homemade jams, chutneys and ketchups. John and Val Harrison reveal just what you can do with that bountiful harvest and share their 30 years' experience of growing fruit and vegetables and you'll never waste another tomato or courgette again. Praise for John Harrison: 'Britain's greatest allotment authority'. Indpendent on Sunday.

What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits. Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food. With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish."

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.

Capturing garden vegetables at their best for year-round enjoyment.

Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.

These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.

Enjoy wonderful foods year round with recipes such as:

Kosher dill pickles Aunt Thelma's bread and butter pickles Pretty beet and radish pickles Gingery cantaloupe pickles White balsamic and pepper pickled strawberries Clementine pear chutney Pineapple lime tomato salsa Smoky three-pepper cucumber relish.

The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors.

'A well-thought out concept with invaluable tips for making the most of your time and ingredients.' Rukmini Iyer Step into the clever world of The Ice Kitchen - maximise convenience, cut down on waste and save money and time without sacrificing flavour. The recipes are designed so that half can be eaten at once and the rest stored away in the freezer and recooked straight from frozen. Unlock your freezer's potential with freezer filing, ice cube butters, salvation sauces, and Shivi's magic no-cook Ice Kitchen Jam.