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Author: Johnny Acton
Publisher:
ISBN: 9781856268455
Category : Canning and preserving
Languages : en
Pages : 224
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Book Description
Preserved contains everything you could wish to know on drying, salting, smoking and pickling.
Author: Johnny Acton
Publisher:
ISBN: 9781856268455
Category : Canning and preserving
Languages : en
Pages : 224
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Book Description
Preserved contains everything you could wish to know on drying, salting, smoking and pickling.
Author: Eugenia Bone
Publisher: Clarkson Potter
ISBN: 0307885801
Category : Cooking
Languages : en
Pages : 224
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Book Description
A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Author: Lynda Brown
Publisher:
ISBN: 9781405356282
Category : Canning and preserving
Languages : en
Pages : 352
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Book Description
Take a tantalising food journey with the Soil Association and find out how to create your own delicious preserves with less sugar and no nasty additives From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients. From plot to plate, 45 essential techniques are covered, from salting and curing to preserving in oil, and easy-to-follow step-by-steps show you exactly what to do. With information on recommended equipment and over 200 delicious recipes based on traditional techniques, learn to preserve your gluts in produce and stock up your store cupboard for the whole year.
Author: Jarden Home Brands
Publisher: Time Inc. Books
ISBN: 0848747666
Category : Cooking
Languages : en
Pages : 320
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Book Description
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Tested for quality and safety, recipes range from much-loved classics—Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Author: Lynda Brown
Publisher: DK
ISBN: 9780756662080
Category : Cooking
Languages : en
Pages : 0
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Book Description
Provides one hundred recipes for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, canning, brewing, smoking, and curing.
Author: Carol W. Costenbader
Publisher: Storey Publishing, LLC
ISBN: 1603429174
Category : Cooking
Languages : en
Pages : 353
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Book Description
Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.
Author: Paul Virant
Publisher: Ten Speed Press
ISBN: 1607741008
Category : Cooking
Languages : en
Pages : 306
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Book Description
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
Author: Elizabeth Joffrion
Publisher:
ISBN: 9781945246357
Category :
Languages : en
Pages :
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Book Description
Author: Christopher Merritt
Publisher:
ISBN: 9781626400344
Category : Amusement parks
Languages : en
Pages : 176
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Book Description
How could one place have the world's best boysenberry preserves (no, Aunt Susan's isn't better!), world-class roller coasters, and Independence Hall, too?Where does a Ghost Town exist alongside a two-hundred-foot Sky Jump, while people wait three hours for a chicken dinner?Knott's Preserved: From Boysenberry to Theme Park, the History of Knott's Berry Farm has all the answers--and many, many more.From the earliest days of the Farm, when Walter Knott, his wife Cordelia, and their kids were serving up baskets of berries "as big as a man's thumb" and berry pies that weighed in at three pounds, to the advent of themed rides, Camp Snoopy replete with the Peanuts gang, and the arrival of the fastest coasters the coast had ever seen--it's all in Knott's Preserved.This updated edition to the book is brimming with more than 200 images--most of them never before published--Knott's Preserved reveals exactly how the Knott family turned a berry business into one of the major theme parks in the world. Artists and designers will flip at the details and artwork the authors display--the how-it-happened of Knott's from the earliest days. The berries and fried chicken were a just a yummy lead-in to what would become a thrills capital of the world. Plus, it's a story of how a man and a woman remained true to their values, sharing profits and credit whenever they could. Heartwarming? Yes. Decidedly so.For everybody who ever put their arms around Whiskey Bill and Handsome Brady, screamed in terror at Knott's Scary Farm, or marveled at the Calico Mine, this is the book that's filled with as much nostalgia as the Farm itself. Knott's Preserved is a must for every theme park lover and all those kids at heart.
Author: Domenica Marchetti
Publisher: Houghton Mifflin Harcourt
ISBN: 0544612353
Category : Cooking
Languages : en
Pages : 589
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Book Description
Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long. “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly
