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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetabl...
by , Christopher Shockey

Language

English

Pages

377

Publication Date

October 17, 2014

Product Description
Customer Reviews
<p>Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you鈥檒l enjoy this fun and delicious way to preserve and eat your vegetables.</p>
Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irres...
by Steven Raichlen

Language

English

Pages

336

Publication Date

May 10, 2016

Product Description
Customer Reviews
<b>The Barbecue Bible for Smoking Meats</b><br /><br /> A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes鈥攅very one a game-changer 鈥揻or smoked food that roars off your plate with flavor. Here鈥檚 how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay鈥攖ry it with fresh mozzarella. <i>USA Today</i> says, 鈥淲here there鈥檚 smoke, there鈥檚 Steven Raichlen.鈥?Steven Raichlen says, 鈥淲here there鈥檚 brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.鈥?And Aaron Franklin of Franklin Barbecue says, 鈥淣othin鈥?but great techniques and recipes. I am especially excited about the smoked cheesecake.鈥?Time to go forth and smoke.<br /><br /> 鈥淚f your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.鈥?lt;br /> 鈥擳om Colicchio<br /><br /> 鈥淪teven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.鈥?lt;br /> 鈥擬yron Dixon
My Pantry: Homemade Ingredients That Make Simple Meals Your Own: ...
by , Fanny Singer

Language

English

Pages

146

Publication Date

September 15, 2015

Product Description
Customer Reviews
<b>In this collection of essays and recipes,聽<b>Alice Waters </b>showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long.<br /></b><br /> In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals.聽 Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice鈥檚 unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round.聽 From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items.聽 With charming pen-and-ink illustrations by her daughter, Fanny and Alice鈥檚 warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.
The Art of Fermentation: An In-Depth Exploration of Essential Con...
by Sandor Ellix Katz

Language

English

Pages

531

Publication Date

May 14, 2012

Product Description
Customer Reviews
<p>Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a <em>New York Times</em> bestseller, <em>The Art of Fermentation</em> is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.</p><br /><br /><p>While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information鈥攈ow the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.</p><br /><br /><p>With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.</p><br /><br /><p>Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first鈥攁nd only鈥攐f its kind.</p>
The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & P...
by Andrea Chesman

Language

English

Pages

302

Publication Date

November 13, 2018

Product Description
Customer Reviews
Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture 鈥斅爁rom the flakiest lard pie crust to the crispiest fried chicken 鈥?and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries.<br /><br /><i>The Fat Kitchen</i> is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.<br /><br /> This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.<br /> 聽
Harvest Season: a novel (Book 2)
by Melanie Lageschulte

Language

English

Pages

250

Publication Date

May 29, 2017

Product Description
Customer Reviews
<b>The right road will always lead you home. But how do you know which path to choose?</b><br /><br />As late summer fades into fall, Melinda鈥檚 efforts at her rented farmhouse are starting to bear fruit. She鈥檚 learned to preserve produce, outsmart some stubborn chickens and wrangle a flock of spoiled sheep. <br /><br />She revels in the peace she's found in the country, where time is marked by morning-fresh eggs and stunning sunsets. But even in the small town of Prosper, nothing stays the same. One member of the hardware store鈥檚 coffee group shares a startling announcement, and a trip back to the city makes Melinda realize how deep her roots run in rural Iowa. <br /><br />When autumn's changing winds bring new opportunities, will she seek the security of her old life or take a chance on an uncertain future? Escape to the heartland with this refreshing rural series!<br />
From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gather...
by , Rachel Tiemeyer

Language

English

Pages

256

Publication Date

September 12, 2017

Product Description
Customer Reviews
<b>Freezer cooking has never been so easy, fun, and totally delicious.</b><br /><b> </b><br /><i>From Freezer to Table</i> is the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties and Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature. With more than 75 simple, family-friendly recipes鈥攁ll made from whole food ingredients鈥攖his book shows how you can stock your freezer with favorites, like Mixed Berry Oat Scones, Parmesan and Herb Chicken Tenders, and slow-cooker Killer Carnitas.<br /><br />Prepare to reclaim your kitchen from processed foods, all while saving your wallet, your waistline, and your time! With a freezer full of the easy dishes in this book, you can enjoy tasty, stress-free meals around the table with those you love, even on your busiest days.
The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook,...
by Toby Amidor MS RD CDN

Language

English

Pages

234

Publication Date

August 08, 2017

Product Description
Customer Reviews
<p><strong>The Complete Guide to the Convenience of Meal Prepping</strong></p><p>The secret to savoring healthy meals throughout the week is simple鈥攑rep work. <em>The Healthy Meal Prep Cookbook</em> offers expert advice that takes the challenge out of meal prep with practical and straightforward advice anyone can master. Featuring three, 2-week meal plans鈥攁s well as over 100 healthy, storage-friendly recipes鈥攖his meal prep cookbook is a great choice for new and experienced food preppers alike.</p><p><em>The Healthy Meal Prep Cookbook</em> includes:<ul><li><strong>3 Complete Meal Plans</strong>鈥擣rom shopping lists to prep day directions, this meal prep cookbook walks you through the process.</li><li><strong>Detailed Prep Guides</strong>鈥擝ecome a meal prep pro thanks to detailed guides on storage necessities, freezer basics, staples for mix-and-match meals, and more.</li><li><strong>100+ Prep-Friendly Recipes</strong>鈥擫earn to cook, store, and reheat healthy breakfasts, lunches, dinners, and snacks that are sure to satisfy every taste.</li></ul><p>Fill your fridge and freezer full of wholesome food with <em>The Healthy Meal Prep Cookbook</em>.</p>
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised a...
by , Brian Polcyn

Language

English

Pages

320

Publication Date

September 03, 2013

Product Description
Customer Reviews
<p><strong>An essential update of the perennial bestseller.</strong></p><br /><p><em>Charcuterie</em> exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, p芒t茅s, and confits. <em>Charcuterie: Revised and Updated</em> will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.</p><br /><p>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience 鈥渂ecame a fascination that transformed into a quest鈥?to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. 鈥淢y Polish grandma made kielbasa every Christmas and Easter,鈥?he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.</p><br /><p>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <em>Charcuterie: Revised and Updated</em> is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p芒t茅s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p芒t茅 de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.</p><br /><p>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, <em>Charcuterie: Revised and Updated</em> remains the undisputed authority on charcuterie.</p>
The All New Ball Book Of Canning And Preserving: Over 200 of the ...
by Jarden Home Brands

Language

English

Pages

368

Publication Date

May 31, 2016

Product Description
Customer Reviews
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 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.<br /><br />Organized by technique, <em>The All New Ball Book of Canning and Preserving </em>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. <br /><br />Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, 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.<br /><br />Lushly illustrated with color photographs, <em>The All New Ball Book of Canning and Preserving</em> is a classic in the making for a new generation of home cooks.

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