Fun, tasty, and flavourful recipes that help you cook for the entire week! Save time and money and make a variety of mouthwatering meals. Author Kim Duke will show you how to make delicious, affordable meals over weekends that can be repurposed for weekday meals. Save time, money and reduce food waste with this batch-cooking guide. Weekly Provisions places variety and fun back into meal prep and seasonal cooking and shows how to spice up leftovers. In this book you'll discover: - Recipes for 12 complete menus - each with a starter, main event, side dish and pudding - followed by creative ideas for turning what's left into new meals during the week - 100 leftover makeovers for breakfast on the go, packed lunches, speedy suppers, and more - How to stock your larder and make a weekly shopping list without food waste - The indulgence of comfort food with an added element of meal planning and purpose Meal preparation can be a tedious weekend task that nobody really wants to do. When you're time-poor and weekdays are filled with work, family, and other activities, cooking new meals can quickly become overwhelming. Weekly Provisions is packed with recipes for 12 complete menus - each with a starter, main event, side dish and pudding - followed by more than 60 creative ideas for turning what's left into new meals and snacks during the week. So say goodbye to sad leftovers and boring batch-cooking, and let chef Kim Duke show you a new way to cook that's easy on your time and money, but big on taste and pleasure!

. . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff).
--Canoe & Kayak

. . . if youre on the lookout for a way to bring real meals to the field, [this book] might have the answer.
--Field & Stream

Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. Trail Food tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way you like them.

Why fantasize when you can have the real thing?

This comprehensive book contains all you need to know to make your own jam and other preserves. Whether you're a novice preserver or an expert jam-maker, this book provides the principles of successful jam making as well as recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author's kitchen, and from recipes for proven value from skilled housewives over many years.

This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature's bounty even in the sparser months. From drying, bottling and freezing to simple jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you will ever need to know is explained simply and clearly in this comprehensive guide to home preserving.

This is a biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.