|
Books > Food & Drink > General cookery > Preserving
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.
'Josh Katz cooks in technicolor. [There is an] interplay of smoke
and cumin and paprika; of sugar syrups and rose and pomegranate; of
great cuts of meat, and sturdy vegetables surrendering themselves
to the fire.' - Jay Rayner Eating vegetables doesn't need to be
boring. In fact, it can be the most joyful and satisfying way to
eat. Fresh vegetables - paired with bold flavours and cooked with
care - can be made the hero of every dish. In Berber&Q: On
Vegetables, there are countless options for how to cook every type
of veg, from a quick scorch in the pan and a flash of heat from the
grill, to a low and slow roast, as well as methods for how to
season and flavour using simple marinades, dustings of spice and
deliciously moreish sweet and sour dressings. Taking inspiration
from his travels, from London to North Africa and through to the
Middle East, Josh's flavour combinations are unusual and create
memorable dishes that everyone will enjoy. And with conventional
cooking methods included for every dish, there is no reason not to
try something new. Featuring over 100 recipes, there are endless
possibilities for how to transform everyday vegetables into
delicious, easy to prepare dishes that don't compromise on flavour.
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."
Enjoy the Bounties of Summer and Autumn All Year Long! Whether you
forage, garden, or buy fresh produce, you want to utilize your
delicious harvest. Learn the skills of canning and preserving, and
savor those tantalizing flavors any time you choose. Author Michele
N. Harmeling has been foraging, canning, pickling, and preserving
for most of her life. Now, she's sharing her expertise with you in
a handy, convenient Adventure Skills Guide. The easy-to-follow
booklet introduces the basics of canning and preserving. Find out
what equipment is needed, with directions on how to assemble and
use the various gear. Then discover the differences between
hot-water-bath canning and pressure canning. Harmeling provides
eight recipes for each method to help you safely practice and
perfect each technique. Canning & Preserving goes on to cover
essential food warnings and safety precautions. Plus, you'll find a
FAQ section, information about storing and using your preserves,
and charts for cooking temperatures and altitude adjustments. There
are few things more satisfying than preparing, canning, and
preserving your favorite popular foods. If you are just starting
out, you'll appreciate the simple methods presented here. If you
have experience with food preservation, this is an ideal
quick-reference source. So keep this photo-illustrated guide handy.
Its pocket-size design makes it easy to store, and its convenient
format makes it fun and simple to use.
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.
PRESERVING IS BACK, AND IT S BETTER THAN EVER. Flavors are
brighter, batch sizes are more flexible, and modern methods make
the process safer and easier. Eating locally is on everybodys mind,
and nothing is more local than Heirloom Salsa made from vine-fresh
tomatoes or a quick batch of Ice-Box Berry Jam saved from the
seasons last berries. Even beginners who never made peach jam or
dill pickles in their grandmothers kitchens are eager to pick up
preserving skills as a way to save money, extend the local harvest,
and control the quality of preserved ingredients.
The step-by-step instructions in "Put em Up "will have the most
timid beginners filling their pantries and freezers with the
preserved goodness of summer in no time. An extensive Techniques
section includes complete how-to for every kind of preserving:
refrigerating and freezing, air- and oven-drying, cold- and
hot-pack canning, and pickling. And with recipe yields as small as
a few pints or as large as several gallons, readers can easily
choose recipes that work for the amount of produce and time at
hand.
Real food advocate Sherri Brooks Vinton offers recipes with
exciting flavor combinations to please contemporary palates and put
preserved fruits and vegetables on dinner-party menus everywhere.
Pickled Asparagus and Wasabi Beans are delicious additions to
holiday relish trays; Sweet Pepper Marmalade perks up cool-weather
roasts; and Berry Bourbon is an unexpected base for a warming
cocktail.
The best versions of tried-and-true favorites are all here too.
Bushels of fresh-picked apples are easily turned into applesauce,
dried fruit rings, jelly, butter, or even brandy.
Falling-off-the-vine tomatoes can be frozen whole, oven dried,
canned, or made into a tangy marinara. Options for pickling
cucumbers range from Bread and Butter Chips and Dill Spears to
Asian Ice-Box Pickles. Something delicious for every pantry
Recipes Include:
Pickled Asparagus Wasabi Beans Beet Relish
Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian
Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black
Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved
Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter
Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter
Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach
Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry
Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled
Watermelon Rind"
This title deals with Jams, jellies, chutneys & relishes. You
can discover how to make 150 home-made delectable jams, jellies,
pickles, relishes and chutneys. It features an amazing range of
recipes from Papaya and Apricot Jam, Rosehip and Apple Jelly, and
Fine Lime Shred Marmalade to Plum Butter, Hot Thai Pickled
Shallots, and Honey Mustard. An expert introduction covers all the
techniques, materials and equipment you will need. Every recipe is
shown with photographic step-by-step instructions, guaranteeing
great results every time. 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
There is a trend towards artisanal food preparation at home and
preserving your own meat in the kitchen is increasingly popular.
This book is based on traditional recipes and is a practical guide
to curing all sorts of meat, from the ever-popular sausage and
bacon through to making your own salamis, pates and galantines.
An accessible, expert guide to the age-old craft of preparing meat
and fish products by home curing, salting and drying. Shown in
clear, step-by-step photographs, the techniques are straightforward
to follow: the author describes home charcuterie as an almost
magical process, and one to be enjoyed. The air-dried products
include hams, lomo, lardo, coppa, bresaola, and salami - Milano,
Toscano, Felino, Finnochiona, piccante, venison - as well as
chorizo, sobrasada, and kielbasa. There are brine-cured hams,
chine, salt beef and pastrami, pressed tongue, confit duck, pates,
terrine, haggis, and faggots. There are sausages, of course,
including black and white puddings, dry- and brine-cured bacons,
guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of
lamb. There is jerky and biltong, and cured gravadlax and rollmops,
and smoked foods including salmon, bacon and ham.
This is the definitive guide to the fruits of the world, featuring
a comprehensive photographic identification guide to fruits, with
information about the history, varieties and nutritional value. It
includes all the well-known citrus fruits, berries and other
fruits, such as apples, bananas, melons, peaches, figs and grapes,
as well as exotic varieties such as babacoa, custard apples, sharon
fruit and prickly pears, rambutans and snake fruit. With 500
photographs, this is the ideal reference book on identifying,
preparing, preserving and cooking fruit. Tempting recipes include
Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date
and Walnut Brownies. Nothing can beat a simple dessert of perfectly
ripe juicy fruit, perhaps served with a dollop of cream, or with
some good cheese. All fruits can be cooked and served on their own,
or used to create a huge range of dishes, from pies and puddings to
cakes, ice creams, mousses and featherlight souffles. In the first
section of this book, there is an illustrated step-by-step guide to
preparing, juicing, preserving and cooking fruit, and a guide to
useful equipment. There is essential information about all the
common, less well-known and exotic fruits and how and where the
fruit is grown, where to buy and how to store and cook. With over
100 enticing recipes, this lovely book will provide a wealth of
inspiration.
Do you want to eat badass nourishing meals, but don't want to cook
every single night? Do you want to reduce the honking 6 p.m. stress
in your home? Do you want to spend less time and money shopping for
arcane ingredients? Then get ready to discover the genius of batch
cooking. Susan Jane White's brilliant new book shows you how to eat
well all week while respecting your time, money and patience. Learn
to create meals that will sit in your fridge, hang out on your
shelves or wait patiently in your freezer, giving you much more
return on your kitchen investment. So you can say yes to that bike
ride with the kids or stay late at work to finish that report,
because you took Three-Bean Chilli and Salted Coffee Caramels out
of the freezer for dinner tonight. Clever batch. 'Susan Jane White
is a delicious cross between Mary Poppins and Marie Kondo. She's
going to sort out your time management with magic and style.'
Melissa Hemsley Praise for Susan Jane White 'If anyone ever needed
proof that super healthy food makes a huge difference to your
energy levels, immune system and general vitality, then one look at
the ever-effervescent Susan Jane White would tell you everything
you need to know.' Rachel Allen 'This gal is living proof that you
are what you eat. She is all glowing, shining bounce.' Domini Kemp
'Susan Jane White is Caitlin Moran, Nigella and Jesus put through a
Vitamix and left to rest until chilled.' Daisy Wood-Davis 'I can
see why Susan Jane White is a No 1 bestseller in Ireland. Brilliant
approach to wholefood shop ingredients.' Joanna Blythman 'I love
this girl. I want a hotline to her kitchen.' Victoria Smurfit 'The
sassiest food revolutionary you'll ever meet.' Image 'Susan Jane
White knows what's good for you and it doesn't hurt that she writes
like a dream.' Roisin Ingle 'Her recipes seem like some delicious,
illicit sin.' Irish Independent
|
|