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.

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."

In one concise volume, you can learn-and master like a pro-all the ways to put up food in jars, from water-bath canning to pressure canning, from pickling to jam-making, and beyond! Whether you are a gardener, a fan of farmers' markets, or just someone who likes to browse the bountiful produce at the supermarket, canning and preserving are easy, fun, and affordable ways to enjoy fresh-grown foods all year long. With clear, easy-to-follow instructions and color photographs, this book provides all the information you need to know to get started today, including: An overview of canning equipment Basic steps to canning foods safely and easily Recipes for preserving everything from tomatoes and jams to soups, sauces, and other hearty meals A special section on jam- and jelly-making using Pomona's Pectin, which requires little to no added sugar Tips on how to find the freshest local produce The recipes include lots of preparations, both savory and sweet, from blue-ribbon classics to new creations. Preserve and enjoy: Four variations on Tomato Ketchup Taco Sauce Green Tomato Chutney Spicy Dilly Beans Sweet and Spicy Ginger Carrot Coins Canned Haddock Chicken or Turkey Broth Creamy Squash Soup Strawberry Jam Blueberry-Vanilla Jelly Cherry-Port Preserves Apple-Raisin-Walnut Conserve And much more This comprehensive book teaches beginners how to get started and gives seasoned veterans new techniques and recipes to try.

"From the experts, the new bible in home preserving."

Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving.

As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables Preserving foods at their freshest point locks in nutrition The final product is free of chemical additives and preservatives Store-bought brands cannot match the wonderful flavor of homemade Only a few hours are needed to put up a batch of jam or relish Home preserves make a great personal gift any time of year

These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam Crab Apple Jelly, Green Pepper Jelly Spiced Red Cabbage, Pickled Asparagus Roasted Red Pepper Spread, Tomatillo Salsa Brandied Apple Rings, Apricot-Date Chutney

The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.

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.

How do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts? Forest gardening - a novel way of growing edible crops in different vertical layers - is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce? From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes: Over 100 recipes for over 50 different species, presented by season, plus raw food options. Information on the plants' nutritional value, with advice on harvesting and processing. Chapters on preserving methods, from traditional preserves such as jams to ferments and fruit leathers. With beautiful colour photographs of plants and recipes, this book is an invaluable resource for making the most of your forest garden - and an inspiration for anyone thinking of growing and using forest garden crops.

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.

Capturing the peak flavour of freshly harvested produce and preserving it for year-round eating is easier than ever with Freeze Fresh, the ultimate guide to freezing and enjoying more than 55 popular fruits and vegetables. Author Crystal Schmidt shares her time-tested preparation techniques that ensure colour, texture, and flavor are retained in the freezer. From familiar favorites like apples, corn, potatoes, and peas to surprises like lettuce, avocado, and citrus fruit, Schmidt details the best ways to prepare each food for the freezer, including pre-cooking, slicing, blanching, and more. She offers more than 100 recipes that freeze well, such as Blueberry Maple Pancake Sauce, Pickled Sliced Beets, Mango Chutney, and Honey Butter Carrot Mash--as well as delicious ways to cook the frozen food after thawing, including Creamy Parmesan Confetti Corn, Tart Cherry Oatmeal Bars, Broccoli Cheese Soup, and Blueberry-Matcha Latte Smoothie. Home cooks and gardeners alike will love discovering how easy and economical it can be to fill your freezer with produce customized to your own tastes and needs.

Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.

Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements is bound back to back and inverted with Pantry Stuffers Rehydration Calculations Made Easy: U.S Measurements. Everyday use of dehydrated, freeze-dried, and powdered products is made easier with this two in one reference book. Tables for U.S. and metric measurements take the guesswork out of how much water and how much product to add when substituting dehydrated, freeze-dried, and powdered products in your favorite recipes.

Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' market--and how to incorporate them into delicious Japanese homestyle meals. Author Takako Yokoyama provides 97 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediately--like Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine Chapter Two: Classic Japanese pickling recipes--such as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso Chapter Three: Seasonal pickles--including Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in Honey Yokoyama also presents recipes for meals that incorporate the pickles you make--like Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing. With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.

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.

Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more! Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include: Strawberry Rhubarb Jam Sugar Snap Pea Pickles Dandelion Jelly Pickled Fennel Fiddlehead Fern Pickles Spicy Spring Onion Relish Napa Cabbage Kimchi And much much more Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.

Marmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whose multi-award-winning Three Chimneys restaurant on the Isle of Skye is a magnet for foodies, has written the ultimate guide to marmalade - not just to making it, but to using it as an ingredient all the year round in a delicious variety of dishes. The recipes here are both sweet and savoury, from Chocolate Marmalade Tart, Marmalade Ice Cream and Apple and Frangipane Tart with Marmalade Glaze, to Marmalade Sauce for Roast Duck, Glaze for Roast Gammon, use of Seville oranges in fish and shellfish dishes and Marmalade Chutney - and not forgetting the Three Chimneys' own legendary Hot Marmalade Pudding. Shirley mixes in fascinating information about how marmalade was invented, the great Scottish marmalade producers like Keiller and Robertsons, and even a link with Mary, Queen of Scots! This book will be the ideal Christmas stocking-filler for anyone interested in cooking, and an irresistible impulse-buy at any time of the year.

From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.

Jerky is the essential cookbook for preparing, drying, and curing meats! Whether you're a hunter in need of preserving the game that you've harvested or simply a fan of jerky but don't want to keep spending money on store-bought options, Jerky: The Essential Cookbook has you covered. The over 100 recipes in this book provide easy-to-follow instructions for making a dizzying array of flavorful types of jerky, for any and all types of animal protein. Learn the basics of making jerky and then explore how to work with various meats. Homemade jerky is nutritious and lasts, ensuring you and yours will always have an ample supply of healthy and delicious snacks on hand.

*The Sunday Times Bestselling Author* From TV's award-winning qualified nutritionist, Dale Pinnock, comes The Medicinal Chef: Plant-based Diet, a cookbook that will transform your thinking and ensure that you are eating nutritiously. Starting with the science behind a plant-based diet, Dale takes a look at the health benefits as well as rectifying the pitfalls that so many of us suffer when eating vegan, arming you with the knowledge to eat well. This nutritional information can then be utilised through the more than 80 simple, quick and delicious recipes that will promote good health, with each recipe being helpfully labelled, letting you know if it contributes to skin, skeletal, immune or cardiovascular health as well as listing other key nutritional benefits. Recipe chapters include: RAW BLITZ AND BLEND STOVE TOP READY IN A HURRY MINIMAL EFFORT TIME ON YOUR HANDS A BIT ON THE SIDE

How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers both newbies and old hands in every sort of preservation technique imaginable."

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.

It is one thing to produce tomatoes or pumpkins - or any other fruit or vegetable for the table - as they come into season, but it becomes another when you realise that most crops in the garden arrive in gluts with no more to be had for another year unless you do something about it. This book shows you how to make the best use of your highly nutritious, home-grown produce. Bob begins in the garden, showing you how to achieve a more continuous crop as well as how to extend your harvest. He then steps into the kitchen to demonstrate the best way to preserve and cook your crop by bottling, drying, jamming and smoking it. He uses his intimate and comprehensive knowledge of each crop to advise you on how best to treat it and store it. Try making fruit leathers, which are great for kids; freeze your own apple juice so you can have it every day of the year; experiment with making liqueurs and wines; preserve nuts in chocolate, and many, many more ingenious ideas.

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.