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Author: JEREMY HOBSON
Publisher: Crowood
ISBN: 184797502X
Category : Cooking
Languages : en
Pages : 221
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Book Description
Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative new examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own.The superb chutneys, pickles and relishes presented in this book have resulted from the authors' extensive research that has brought them into contact with modern-day restaurant chefs and prize-winning traditionalists. If you enjoy fresh, tangy flavours, then this book will provide you with all the help and inspiration you need to enter the world of successful chutney making and pickling. As for relishes, once you, your family and friends have experienced some of what is on offer on these pages, it is possible that you will never be content to settle for the shop-bought versions again.An inspirational guide to making traditional and modern chutneys, pickles and relishes using time-honoured recipes and also twenty-first century variations.The authors spent time researching, photographing and meeting with both modern day restaurant chefs and prize-winning traditionalists.By experiencing some of these tempting recipes, it is unlikely the reader will settle for shop-bought bottles again.Beautifully illustrated with 60 colour photographs.Jeremy Hobson is a prolific freelance writer on all matters 'rural' and author of over twenty books on country life.Philip Watts' love of both cuisine and photography led him to a new career as a food photographer.
Author: JEREMY HOBSON
Publisher: Crowood
ISBN: 184797502X
Category : Cooking
Languages : en
Pages : 221
Get Book Here
Book Description
Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative new examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own.The superb chutneys, pickles and relishes presented in this book have resulted from the authors' extensive research that has brought them into contact with modern-day restaurant chefs and prize-winning traditionalists. If you enjoy fresh, tangy flavours, then this book will provide you with all the help and inspiration you need to enter the world of successful chutney making and pickling. As for relishes, once you, your family and friends have experienced some of what is on offer on these pages, it is possible that you will never be content to settle for the shop-bought versions again.An inspirational guide to making traditional and modern chutneys, pickles and relishes using time-honoured recipes and also twenty-first century variations.The authors spent time researching, photographing and meeting with both modern day restaurant chefs and prize-winning traditionalists.By experiencing some of these tempting recipes, it is unlikely the reader will settle for shop-bought bottles again.Beautifully illustrated with 60 colour photographs.Jeremy Hobson is a prolific freelance writer on all matters 'rural' and author of over twenty books on country life.Philip Watts' love of both cuisine and photography led him to a new career as a food photographer.
Author: Kylee Newton
Publisher: Hardie Grant Publishing
ISBN: 178713539X
Category : Cooking
Languages : en
Pages : 358
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Book Description
Beautiful in so many ways. ― Gill Meller In this collection of delicious and inspiring recipes, Kylee will keep you on track in making the most of seasonal produce to make both sweet and savoury goodness. A beautiful book. ― Peter Gordon With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings. Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes. “How do I eat it?” was the most-asked question when passionate preserver Kylee Newton sold her preserves on her market stall. In this beautiful book, she shows you not only how to make preserves, but also how to use them. The recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.
Author: Caroline Gilmartin
Publisher: The Crowood Press
ISBN: 1785007580
Category : Cooking
Languages : en
Pages : 490
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Book Description
The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.
Author: Niloufer Ichaporia King
Publisher: Univ of California Press
ISBN: 0520249607
Category : Cooking
Languages : en
Pages : 355
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Book Description
The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques.
Author: Two Magpies Publishing
Publisher: Read Books Ltd
ISBN: 1473378125
Category : Cooking
Languages : en
Pages : 88
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Book Description
From Apples to Zest, via marrow and nasturtiums, the A-Z of homemade chutneys, pickles and relishes covers everything you need to know about making these delicious treats at home. This little book contains a wide selection of recipes, from traditional favourites to creative modern twists. It also includes guidance on methods and techniques and the best kind of equipment to use, alongside other handy hints. All the recipes are easy to follow, with step by step methods and suggestions. For both novice and expert, 'The A-Z of Homemade Chutneys, Pickles and Relishes' is a kitchen essential. The 'A-Z Series' offers a collection of fun and unique practical guides on a wide range of subjects. These indispensable books contain a wealth of information, insider knowledge and handy tips - all in an easy to digest, A-Z format.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 69
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Book Description
Dive into "Cultivating the Harvest," the ultimate guide to mastering the art of food preservation from the comfort of your home. Whether your pantry shelves are bare or brimming with produce, this comprehensive guide unlocks the timeless traditions and modern techniques that will transform your culinary experience. Your journey begins with an enlightening introduction to the philosophy of preservation and the joy of self-sufficiency through culinary crafts. Understand the basics that are essential to every preservation kitchen, including tools, equipment, and selecting the finest quality ingredients that bridge the gap from farm to your family’s table. Navigate the crucial subject of food safety with our engaging guides on basic hygiene and the role of acidity in food preservation. Learn how to harvest and prepare your produce with practices designed to maintain optimal freshness and flavor. But this is just the prelude to an array of food preservation arts waiting to be explored. Immerse yourself in the craft of traditional and innovative jam-making, savor the delight of savory preserves like chutneys and pickles, and master the balance of sweetness in fruit butters and marmalades. Venture beyond these sweet concoctions to capture the essence of summer with tomato preserves, or indulge in the complex processes of creating seasonal jellies and rustic farmhouse fruit preserves. Delve into the dynamic world of fermentation with step-by-step instructions on making probiotic-rich foods, kimchi, sauerkraut, and even your own sourdough starter for bread-making that harks back to simpler times. Canning enthusiasts will discover the secrets of pressure canning low-acid foods and soups, while those with a taste for artisanal delicacies can learn the basics of curing meats and making sophisticated charcuterie. Revel in dairy delights as you embark on cheese and yogurt making, or explore the craft of creating bespoke herbal infusions and flavored oils. The journey does not end there, as this guide also imparts the wisdom of alcohol fermentation for the home brewer and time-tested methods of drying, dehydrating, and jerky-making for practical food storage. Complete your adventure with expert advice on pantry organization and inventive ways to incorporate your homemade preserves into everyday meals, ensuring each bite you take is infused with the satisfaction of a bountiful harvest, preserved to perfection. Step into a world where your kitchen becomes the heart of a bountiful harvest with "Cultivating the Harvest," an indispensable tome to delight in the flavors of each season and lead a more sustainable, healthful, and satisfying culinary life.
Author: Westin Carrillo
Publisher: Scientific e-Resources
ISBN: 1839473436
Category :
Languages : en
Pages : 402
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Book Description
Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Biotechnology is a broad term associated with many complex processes involving organisms and technology. They are basically related to food and agriculture. Biotechnology finds use in improvement of nutrition value of various kinds of foods to enhance the quality of human life. The application of recombinant DNA techniques to biological organisms, systems, and processes constitutes an exciting new biology that is being used to increase agricultural productivity and to improve the health of humans and animals. These advances coupled with those resulting from more traditional genetic and chemical approaches are having and will continue to have an enormous impact on the production of food throughout the world. Biotechnology is the use of livelihood systems and organisms to expand or make useful products, or any technical applications that uses organic systems, living organisms or derivatives thereof, to make or transform products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. A number of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional worth of food. Biotechnology in the production of enzymes to bring regarding desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other towering valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production. This book focuses on the application of biotechnology to the processing of food. It discusses biotechnological tools and options that are applicable to the study and improvement of the quality, safety and consistency of foods. The contents of the book will be immensely helpful to students and researchers of biotechnology and food science.
Author:
Publisher: Penguin
ISBN: 1465410260
Category : Travel
Languages : en
Pages : 266
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Book Description
Now available in ePub format. DK Eyewitness Travel Guide: Top 10 England's Lake District will lead you straight to the very best the region has to offer. Whether you're looking for the things not to miss at the Top 10 sights, or want to find the best local pubs, this fully updated guide with map is the perfect pocket-sized companion. The guide is divided by area with restaurant reviews for each, as well as recommendations for hotels, bars, and places to shop. Rely on dozens of Top 10 lists-from the Top 10 mountain walks to the Top 10 lakeside villages. There's even a list of the Top 10 things to avoid. You'll find the insider knowledge you need to explore every corner of this region with DK Eyewitness Travel Guide: Top 10 England's Lake District and map.
Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
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Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: Jessie Knadler
Publisher: Rodale Books
ISBN: 1609613457
Category : Cooking
Languages : en
Pages : 242
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Book Description
Think You Can't Can? Think Again... The craft of canning has undergone a renaissance, attracting celebrity chefs, home cooks, and backyard gardeners alike. Canned and pickled foods have become a cornerstone of the artisanal food movement, providing an opportunity to savor seasonal foods long after harvest and to create bold new flavors. Tart and Sweet by Kelly Geary and Jessie Knadler is the essential canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas. With traditional favorites like canned peaches and bread-and-butter pickles as well as more inventive flavor combinations such as kumquat marmalade and pickled ramps, Tart and Sweet offers endless possibilities for creative preserving. In addition, you'll find recipes and inspiration for using your canned goods in delicious and unique ways, from cocktails to cakes. Whether you're assembling a plate of pickled hors d'oeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, you'll find countless uses for your homemade preserves.
