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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving
Luscious mango chutney spiced with Ceylon cinnamon, cloves, and
nutmeg; exotic jaggery pickle with fruit and dates; tomato
"pachadi" bursting with the fragrance of cumin and black mustard
seed fried in olive oil; stunning and versatile carrot marmalade;
fiery, pungent, and creamy green chili and coconut sambal, laced
with fresh lemon juice. These are only a few of the tantalizing
dishes you will find in this cookbook. The tastes of Asia and the
West are brought to life through 175 recipes, along with lavish
full-color photographs, in five categories of accompaniments:
chutneys, relishes, pickles, sambals, and preserves. Chef Kusuma
Cooray is inspired by flavors from her childhood that originate
from India, Sri Lanka, Pakistan, Indonesia, and other South Asian
countries abundant in exotic spices. At times her tempting
creations show the multicultural influences of decades spent living
and teaching in Hawai'i, with its bounty of fruits and farm-fresh
produce. Spices-the chef's specialty-are what make these delicacies
unique, lending mystique with their fragrance and, occasionally,
additional nutritional value from their medicinal and curative
properties. Written throughout in a clear and engaging style, each
recipe includes a brief preface by Chef Cooray, offering tips,
serving suggestions, or a charming remembrance. In a similarly warm
and personal tone, introductory essays open each of the five main
chapters, providing explanatory background and overall preparation
methods. Whether a person is a professional chef, culinary student,
home cook, or simply enjoys reading cookbooks, Accompaniments is an
exciting addition to their bookshelf.
Smoke and cure everything from store-bought meats to freshly
harvested fish and game! Drawing on more than forty years of
experience smoking everything from succulent salmon to whole hogs,
award-winning outdoor writer and photographer Monte Burch presents
this practical handbook for anyone who wants to make their own
smoked or cured products. The Complete Guide to Smoking and Salt
Curing introduces beginners to the ancient art of preserving meat,
fish, and game with full-color photographs and clear instructions
on how to select meats and avoid contamination, how to choose
smokers, and how to use various tools. This easy-to-follow guide
also includes delicious recipes for: Rubs Sauces Marinades Ham
Sausage Bacon And more! Whether you are a serious hunter or angler
seeking to cure and smoke the fish and game you've harvested
yourself or simply a consumer looking to stretch your grocery
dollar while creating delicious smoke salmon or cured bacon at
home, Burch will have you making mouthwatering meals in no time.
This book contains 85 simple and delicious everyday meals using
fermented foods. It includes breakfasts, mains and desserts as well
as drinks and snacks. Eating naturally fermented, probiotic foods
(such as kimchi) is one of the healthiest and most effective ways
to improve digestion. Balance the digestive system and boost your
immunity with healthy, simple and delicious everyday meals using
Firefly Kitchens' recipes for fermented kimchi, krauts and carrots.
Making homemade fermented foods is simple and delicious. With
eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon
Rueben and Flank Steak over Spicy Noodles, Fresh & Fermented
makes it easy to include these healthy foods in every meal.
Stephanie Thurow has teamed up with the canning experts at WECK to
show you how to preserve with WECK jars-jams, kimchi, sauerkrauts,
and much more! The J. WECK Company has made aesthetically beautiful
all-glass home canning jars for one hundred years. Never before
offered, Stephanie has created a step-by-step guide to preserving
with WECK jars and has developed one hundred delicious, small-batch
recipes to can, ferment, and infuse with them. Recipes in this
helpful guide include: Bloody Mary mix Pineapple and strawberry
jam, Rhubarb syrup Escabeche Kimchi, Sauerkraut (more than one!)
Kvass recipes, Infused spirit concoctions including pineapple and
mango vodka, orange, clove, and cinnamon whiskey And so much more!
Recipes are paired with colorful, stunning photos and written in an
easy, approachable format. Perfect for new preservationists and
delicious enough for even seasoned pros to appreciate, WECK
Small-Batch Preserving is every preservation enthusiast's go-to
resource for year-round preservation.
Home Production of Quality Meats and Sausages - The Making of a
Sausage Maker. There has been a need for a comprehensive one-volume
reference on the manufacture of meats and sausages at home. There
are many cookbooks loaded with recipes which do not build any
foundation for the serious hobbyist to follow. This leaves him with
little understanding of the sausage making process and afraid to
introduce his own ideas. There are highly technical and expensive
professional books that are written for meat plant managers or
graduate students pursuing a master's degree in meat technology.
Unfortunately, these works are written in such difficult technical
terms, that most of them are beyond the comprehension of an average
person. Home Production of Quality Meats and Sausages bridges the
gap that exists between highly technical textbooks and the
requirements of the typical hobbyist. Technical terms were
substituted with their equivalent but simpler meanings and many
photographs, drawings and tables were included. The book covers
topics such as curing and making brines, smoking meats and
sausages, U.S. Standards, making fresh, smoked, emulsified,
fermented and air dried products, making special sausages such as
head cheeses, blood and liver sausages, low salt, low fat and
Kosher products, hams, bacon, butts and loins, poultry, fish and
game, safety, creating your own recipes and much more... To get the
reader started 172 recipes are provided which were chosen for their
originality and historical value. Although recipes play an
important role in these products, it is the process that ultimately
decides the sausage quality. It is perfectly clear that the authors
don't want the reader to copy the recipes only: "We want him to
understand the sausage making process and we want him to create his
own recipes. We want him to be the sausage maker."
Classic French preserving techniques updated for a modern audience.
Preserve fruit, vegetables, meat and fish with a beautifully
illustrated guide from France's favorite food author. Enjoy local,
fresh, organic food throughout the year. With more than 350 classic
French recipes, both home cooks and chefs will learn traditional
techniques for sweet and savory preserving, as well as smoking,
pickling, and making charcuterie. France's favorite food author
Ginette Mathiot classic has been revised and updated for todays
preserver by Clotilde Dusoulier, famed for her Chocolate and
Zucchini website and books, Clotilde's Edible Adventures in Paris,
Chocolate and Zucchini, Edible French, and The French Market
Cookbook.
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.
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