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Author: Rick Field
Publisher: WeldonOwn+ORM
ISBN: 1681886383
Category : Cooking
Languages : en
Pages : 242
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Book Description
A beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more. With Williams Sonoma’s The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preserves—from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many more—this volume provides inspiration for making the most of your farmers’ market or home garden harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own kitchen.
Author: Rick Field
Publisher: WeldonOwn+ORM
ISBN: 1681886383
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
A beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more. With Williams Sonoma’s The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preserves—from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many more—this volume provides inspiration for making the most of your farmers’ market or home garden harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own kitchen.
Author: Emma Macdonald
Publisher: Watkins Media Limited
ISBN: 1848993994
Category : Cooking
Languages : en
Pages : 426
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Book Description
This sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish. Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!
Author: Nicolas Appert
Publisher:
ISBN:
Category : Canned foods
Languages : en
Pages : 204
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Book Description
Author: John Armstrong
Publisher:
ISBN:
Category :
Languages : en
Pages : 100
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Book Description
Author: Ada Langton
Publisher: HarperCollins Australia
ISBN: 148924672X
Category : Australian fiction
Languages : en
Pages : 0
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Book Description
Ballarat, 1905. The gossips call 19-year-old Edie Cottingham the 'Too Girl' - too stubborn, too outspoken, and too modern to get a husband. But Edie does not care. She is determined to defy them all and find love with Theo Hooley, the gentle church organist and veteran of the African Boer war. But just as Theo prepares to ask Edie's father for her hand, their world is turned upside down. Edie's mother is gone and she must care for her new baby sister. How can Edie marry and leave the family home now? But Theo Hooley is a man who knows how to wait. Every Sunday, Theo walks from his home to woo Edie, rose in hand. Each week Edie refuses him, knowing that he is asking for more than a walk around the lake on a Sunday afternoon. Each week Theo resolves anew to wait for her. Slowly the town begins to fall under the spell of the romance. Women sigh and men mutter at the challenge Theo presents to their relationships. As the local children create a growing procession that follows Theo each week, the whole community becomes caught up in his display of devotion, until an unexpected event changes all their lives.
Author: Nicolas Appert
Publisher:
ISBN:
Category : House & Home
Languages : en
Pages : 158
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Book Description
Author: Adam Budd
Publisher: Routledge
ISBN: 131711079X
Category : Medical
Languages : en
Pages : 338
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Book Description
John Armstrong's 2000-line poem The Art of Preserving Health was among the most popular works of eighteenth-century literature and medicine. It was among the first to popularize Scottish medical ideas concerning emotional and anatomical sensibility to British readers, doing so through the then-fashionable georgic style. Within three years of its publication in 1744, it was in its third edition, and by 1795 it commanded fourteen editions printed in London, Edinburgh, Dublin, and Benjamin Franklin's shop in Philadelphia. Maintaining its place amongst more famous works of the Enlightenment, this poem was read well into the nineteenth century, remaining in print in English, French, and Italian. It remained a tribute to sustained interest in eighteenth-century sensibility, long after its medical advice had become obsolete and the nervous complaints it depicted became unfashionable. Adam Budd's critical edition includes a comprehensive biographical and textual introduction, and explanatory notes highlighting the contemporary significance of Armstrong's classical, medical, and social references. Included in his introduction are discussions of Armstrong's innovative medical training in charity hospitals and his close associations with the poet James Thomson and the bookseller Andrew Millar, evidence for the poem's wide appeal, and a compelling argument for the poem's anticipation of sensibility as a dominant literary mode. Budd also offers background on the 'new physiology' taught at Edinburgh, as well as an explanation for why a Scottish-trained physician newly arrived in London was forced to write poetry to supplement his medical income. This edition also includes annotated excerpts from the key literary and medical works of the period, including poetry, medical prose, and georgic theory. Readers will come away convinced of the poem's significance as a uniquely engaging perspective on the place of poetry, medicine, the body, and the book trade in the literary history of eighteenth-century sensibility.
Author: Katie Caldesi
Publisher: Kyle Books
ISBN: 9781909487086
Category : Canning and preserving
Languages : en
Pages : 0
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Book Description
Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chiles in Sri Lanka, and this book collects their favorite recipes and invaluable advice on equipment, timing, and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing, and pressure canning, they combine traditional tried-and-tested methods with a thoroughly modern perspective.
Author: Stephen Hackney
Publisher: Getty Publications
ISBN: 1606066269
Category : Art
Languages : en
Pages : 258
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Book Description
The first truly comprehensive analysis of the history, practice, and conservation of painting on canvas. Throughout its long history in Western art, canvas has played an influential role in the creative process. From the Renaissance development of oil painting on canvas to the present day—through Impressionism, Abstract Expressionism, and other art historical movements—the use of canvas has enhanced the scale of painting, freedom of brushwork, and spontaneity in technique. This book recounts some of that rich history in relation to corresponding developments in conservation practice. Rather than concentrating on the familiar concerns of cleaning and varnish removal, this volume considers the preservation of a painting’s structure. By focusing on recent studies on the fundamental nature of canvas and its mechanisms of deterioration, the book explains new approaches to the conservation of both contemporary and historical art—including reversible, passive, and preventive treatments, particularly with respect to lining. Written by Stephen Hackney, a conservation practitioner and leader in conservation research, On Canvas is the first book to take a comprehensive look at this important subject and is destined to become an invaluable resource for the field.
Author: Canadian Living
Publisher: Juniper Publishing
ISBN: 9780987747419
Category : Cooking
Languages : en
Pages : 0
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Book Description
Preserving is in vogue again, thanks to the recent gardening renaissance and a worldwide fascination with local, organic and heritage foods. To celebrate this renewal, Canadian Living has combed through more than 35 years of its classic canning recipes to find the best jams, pickles and preserves to share in The Complete Canadian Living Preserving Book. Whether you're a novice or an expert at the art of preserving, this book has something to offer you. An in-depth introduction covers the most up-to-date canning techniques and offers a visual guide to the equipment you'll need. Helpful advice on selecting and preparing fruits and vegetables is sprinkled throughout to help you make the best of the harvest. A broad selection of recipes - both sweet and savoury - are the backbone of this edition. Traditional jams, jellies, marmalades and conserves are well represented, as are good old-fashioned pickles, relishes and chutneys. To keep things interesting, there are also plenty of modern takes on these and other classic preserves, including salsas, sauces, syrups and flavoured vinegars. There's even a handful of recipes that show off your preserves in delicious ways.
