Cookery: preserving and freezing Books

Book SynopsisMost fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to puree, pickle, bottle or salt it and consume it throughout the year! There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles and salted vegetables are all practical and economical ways to preserve seasonal produce. And you don't need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need.

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Book Synopsis60 traditional Amish recipes for apple butter, cranberry chutney, corn salsa, and more! The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Butters & Salsas offers sixty classic recipes for all varieties of spreads, fruit butters, sweet and savory chutneys, salsas, and more.Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of preserves that are perfect for storing in your own pantry or gifting to friends and family. Find recipes such as:• Peach-ginger butter• Pumpkin spice butter• Tomato basil salsa• Amish wedding salsa• Amish church spread• Amish peanut butter spread• Cheese spread• And much more!Amish Butters & Salsas gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together."Growing up Amish, the eldest daughter in a family of seven, canning and preserving were always a part of family life, a part of summertime that went hand in hand with gardening. Now, as a mother of four growing boys with a large garden, I still find canning and preserving a part of my summer tradition. I love gardening, and preserving the beauty of my garden is just another part of that tradition."

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Book SynopsisFermentation is the secret behind some of today’s trendiest dishes and it can help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers—both newcomers and lifelong fermenters—keep up with this age-old trick for fantastic flavour. Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes: Creme Fraiche Sourdough Bread Coconut Chutney Rosehip and Horseradish Sauce Fermenting Everything is a wonderful companion for those who want to get adventurous in the kitchen.

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Book SynopsisJoin the fermentation revolution—Japanese style!"The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant…and are swarming with vitamins." —Discover magazineThis comprehensive do-it-yourself home fermentation guide centers on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious home-style recipes.Some of these fermented foods you may already know: kimchi, gochujang, mirin. Others—like umeboshi, natto, sake lees, fermented ginger and kastsuobushi—offer new perspectives on the flavorful powers of fermentation.The seasonal menus in this book contain over 95 recipes catering to a broad range of tastes: "Easy Nukazuke Pickles" (vegetables cured in a bed of fermented rice bran) offers a completely new way to unleash the power of pickling! "Amazake Fruit Yogurt" makes the perfect probiotic breakfast or snack "Shio Koji (a fermented rice-based marinade) Mushroom Soup" creates a super-nutritious and delightfully delicious twist on a favorite dish "Sea Bream and Clams Steamed in White Miso and Wine" pairs the briny sea with the natural umami of a homemade miso made with soybeans and rice "Root Vegetable Soup with Brown Rice Miso" offers a healthful twist on a classic comfort food "Mixed Sushi with Fermented Ginger" ups the antioxidant ante in a familiar favorite "Amazake Gochujang Bibimbap" brings Korean flavors to a classic lunch box dish And many more! Let miraculous microbes work their magic, infusing your daily diet with vitamins and nutrients that promote gut health, reduce hypertension and boost the immune system. The easy recipes in A Beginner's Guide to Japanese Fermentation showcase the health benefits and amazing flavors these superfoods have to offer!

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Book SynopsisPreserving fruits and vegetables is a great way to turn home-grown or local produce into delicious treats that can be enjoyed year-round. This guide offers several different preserving methods, all with delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles, and salted vegetables are all practical and economical ways to preserve seasonal produce. You don''t need many kitchen gadgets or equipment to get started, just a heavy-based pan, funnel, sugar thermometer, and a selection of glass storage jars. Ingredient lists, popular fruits and vegetables, sugars and cooking techniques are all explained, along with storage information, helpful hints and tips. With over 80 recipes, Guide to Preserving Food offers essential information for homemade products using fresh produce. Author Carol Wilson also includes a small Christmas section to emphasize the popularity of pickled foods for the winter holiday season.

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Book SynopsisLike The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it’s-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specialises in culinary fermentation to achieve their unique funky flavours. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionise the flavour profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything. Whether you’re a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalising recipes, including: North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodness, Chickpea Miso: a more complex, longer-lead ferment and pantry staple, Koji Beet Reuben: put those koji skills to work with this umami bomb, Cheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish.Trade ReviewWIRED's Best Cookbooks of 2023 (So Far)"I love showing up at a dinner or barbecue with a big batch of sauerkraut . . . ermenter is for people who have the basics down and want to try something a little more advanced, with a vibe that combines hippie, punk, and the scientific method."—Wired.com“Fermenter is a one-of-a-kind fermentation-driven vegan restaurant, with gorgeous and delicious food, and Aaron is a one-of-a-kind chef and human being. I’m so glad he teamed up with Liz Crain to share his adventures in flavor-building via fermentation. This cookbook is full of accessible and down-to- earth ideas for using ferments in a wide range of dishes, complete with recipes and fermentation techniques.” —Sandor Ellix Katz, New York Times-bestselling author of The Art of Fermentation “Fermenter proves that cooking vegan need not be bland or boring. It’s a wellspring of instructive and tantalizing recipes for ferments, and refreshingly, also for whole meals made with those ferments. You’re going to love this food no matter your diet.” —David Zilber, New York Times-bestselling coauthor of The Noma Guide to Fermentation“Reading Fermenter is like hanging out, nibbling on ferments, and chatting with Aaron and Liz. Its vibe is chill, honest, and rich with story with an easy conversational tone. They’ve knocked it out of the park here with all sorts of approachable and delicious vegan ferments."—Kirsten K. Shockey, author of Fermenting Vegetables and cofounder of The Fermentation School"With chapter titles like “eat your salty, sour vegetables” and “mold is gold,” the most bold and adventurous will be called forth to the kitchen to experiment. Recommended for those who are eager to get serious about food."—Booklist“This book RULES! Along with Pietramala in Philly and Oakland's Lion Dance Cafe, Fermenter is part of a select new breed of restaurant severely altering and advancing the vegan food landscape in this country. Thrilling.” –Brooks Headley, chef and author of Superiority Burger Cookbook“I am excited for Fermenter to join the kitchens of every ardent vegan, plant-based, and plant-curious food lover. Aaron and Liz’s creative force and understanding of ferments as foundational to deliciousness is amplified by their sense of humor, enthusiasm, and obvious care for how food and community are related.” —Karen McAthy, author of The Art of Plant-Based Cheesemaking“With Fermenter, experience the deliciousness of the renowned Portland restaurant but also the down-to-earth, roll-up-your-sleeves, DIY ethos and infectious spirit of the most generous and genuine human beings we’ve ever known.” —Kevin Farley and Alex Hozven, The Cultured Pickle Shop

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Book SynopsisCapturing the peak flavor of freshly harvested produce and preserving it for year-round eating is easier than ever with Freeze Fresh, the ultimate guide to freezing and enjoying more than 55 popular fruits and vegetables. Author Crystal Schmidt shares her time-tested preparation techniques that ensure color, texture, and flavor are retained in the freezer. From familiar favorites like apples, corn, potatoes, and peas to surprises like lettuce, avocado, and citrus fruit, Schmidt details the best ways to prepare each food for the freezer, including pre-cooking, slicing, blanching, and more. She offers more than 100 recipes that freeze well, such as Blueberry Maple Pancake Sauce, Pickled Sliced Beets, Mango Chutney, and Honey Butter Carrot Mash--as well as delicious ways to cook the frozen food after thawing, including Creamy Parmesan Confetti Corn, Tart Cherry Oatmeal Bars, Broccoli Cheese Soup, and Blueberry-Matcha Latte Smoothie. Home cooks and gardeners alike will love discovering how easy and economical it can be to fill your freezer with produce customized to your own tastes and needs.

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Book SynopsisGet your food preservation skills in the can Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate boss of your food supply all year ''round and helps you reduce costs and maintain quality control over what you eatand to be prepared in times of food shortages. And Canning & Preserving For Dummies shows you how to do it all, helping you explore hundreds-of-years-old traditions of food preservation in the comfort of your own home. In a friendly and step-by-step style, longtime canner and owner of TheFarmingWife.com Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservationwater-bath and pressure canning, freezing, and dehydratingto keep your pantry packed with delicious, out-of-season delights. She also clues you in on how to match preservation techniqTable of ContentsIntroduction 1 About This Book 1 Foolish Assumptions 3 Icons Used in This Book 3 Beyond the Book 4 Where to Go from Here 4 Part 1: Getting Started 5 Chapter 1: A Quick Overview of Canning and Preserving 7 Appreciating the Benefits of Canning and Preserving Your Own Food 8 Introducing Your Techniques: Canning, Freezing, and Dehydrating 9 About canning food 10 About freezing food 12 About dehydrating food 13 Holding the Keys to Canning and Preserving Success 13 Chapter 2: Gathering Your Canning and Preserving Gear 15 Keeping Basic Kitchen Tools at the Ready 15 Essential tools and utensils 16 Important pots, pans, mixing bowls, and more 20 Specialty equipment to make work easier 20 Add as needed: Handy but nonessential items 22 Canning Equipment 23 Canning vessels 23 Must-have canning tools 23 Required Tools and Equipment for Freezing Food 29 Necessary Tools and Equipment for Dehydrating Food 30 Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving 31 Dispelling Your Fears of Home-Canned and Home-Preserved Food 32 Preparing your food properly 32 Packing your jars with care 33 Choosing the right canning method and following proper procedures 35 Checking your equipment 36 Knowing the Acidity Level of Your Food 37 Adjusting for Your Altitude 37 Spoiler Alert: Identifying Food Spoilage 38 Meeting the spoilers 38 Determining what you need to dispose of 40 Part 2: Water-Bath Canning 43 Chapter 4: Come On In, the Water’s Fine! Water-Bath Canning 45 Water-Bath Canning in a Nutshell 46 Foods you can safely water-bath can 46 Key equipment for water-bath canning 47 The Road to Your Finished Product 49 Step 1: Getting your equipment ready 49 Step 2: Readying your food 51 Step 3: Filling your jars 51 Step 4: Processing your filled jars 52 Step 5: Removing your filled jars and testing the seals 53 Step 6: Storing your canned food 54 Adjusting Your Processing Times at High Altitudes 55 Chapter 5: Simply Fruit (Yes, a Tomato Is a Fruit) 57 Picking and Preparing Your Fresh Fruit 58 Identifying the proper degree of ripeness 58 Cutting and peeling: Necessary or not? 59 Deterring discoloration 59 Raw pack and hot pack 59 Lining your jars with liquid 60 Fresh Fruit Canning Guidelines 62 Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More 83 Introducing Your Sweet Spreads 84 Choosing Fruit for Sweet Spreads 85 Getting Up to Speed with Fruit Pectin 85 Commercial pectin basics 85 Types of commercial fruit pectin 86 Setting Up without Adding Pectin 87 Water-Bath Canning: The Key to Sweet Spread Canning Success 89 Chapter 7: Condiments and Accompaniments: Chutney, Relish, Sauce, and Syrup 99 Expanding Your World of Condiments and Accompaniments 100 Enjoying the surprising flavors of chutney 100 Reveling in your relish 100 Satisfying your salsa needs 101 Savoring syrup with a berry base 101 Chapter 8: The Art of Pickling 109 Bring on the Brine 109 Gathering the ingredients 110 Following the appropriate brining process 111 Keeping that crunch 113 A Few More Prep Tips to Ensure Tasty Pickled Treats 114 Picking Pickling Equipment and Utensils 115 Part 3: Pressure Canning 129 Chapter 9: Don’t Blow Your Top: Pressure Canning 131 Understanding the Fuss about Low-Acid Foods 132 Choosing Your Pressure Canner 132 Cover: With a gasket or without 134 Gauges 136 Vent tube, pipe vent, or petcock 138 Overpressure plug (or safety valve) 138 Rack 138 A-Canning You Will Go: Instructions for Successful Pressure Canning 139 Step 1: Gearing up 139 Step 2: Preparing your food 141 Step 3: Filling your jars 141 Step 4: Placing the jars in the canner 142 Step 5: Closing and locking the canner 142 Step 6: Processing your filled jars 143 Step 7: Releasing the pressure after processing 143 Step 8: Removing and cooling the jars 144 Step 9: Testing the seal and storing your bounty 144 Disposing of Spoiled Products 145 If your jar is still sealed 145 If your jar has a broken seal 146 Pressure Canning at Higher Altitudes 146 Chapter 10: Preserving Your Vegetable Harvest 149 Selecting Your Vegetables 150 Picking the perfect produce 150 Vegetables not recommended for pressure canning 150 Prepping Your Veggies for Pressure Canning 151 Cleaning your vegetables 151 Raw packing versus hot packing 152 Processing Tips for Successful Results 154 Under Pressure! Canning Vegetables 154 Using Canned Vegetables 158 Chapter 11: Don’t Forget the Meats! 187 Preparing for Pressure Canning Meats 187 Tips for safety and efficiency 188 Selecting and preparing the meat 189 Meat canning, step by step 190 Canning Meat Cut into Cubes or Strips 191 Preparing the meat 191 Filling the jars 192 Canning Ground Meat 192 Pick Your Packing: Canning Poultry 193 Canning fresh poultry: Cold packing 193 Canning previously frozen chicken: Hot packing 193 Worth the Effort: Canning Fish 194 Picking your fish 195 Preparing fish and seafood 195 Filling the jar 195 Including Meats in Other Canned Mixes 196 Chapter 12: Combining the Harvest: Soups, Sauces, and Sides with Beans 207 Confidently Canning Food Combos 208 Choosing the appropriate processing method 208 Tips for a successful meal 209 Getting your meal on the table 210 Stocking Up on Soup 210 Teaming Up with Tomatoes 211 Rounding Out Your Meals with Beans 211 Part 4: Freezing 225 Chapter 13: Baby, It’s Cold Inside! Freezing Fresh Food 227 Defining Freezing 227 Meeting the Spoilers of Frozen Foods 228 Bacteria, molds, and yeast 228 Enzymes 229 Freezer burn and oxidation 229 Ice crystals 230 Gearing Up to Fill Your Freezer 230 Knowing what should (and shouldn’t) be frozen 230 Evaluating your freezer 231 Packaging Your Food and Filling Your Freezer 232 It’s a wrap! Choosing a container 232 Tracking your frozen food trail 235 Packing your freezer 236 Thawing Out Your Frozen Food 236 Choices for thawing 237 Unplanned thawing 237 To refreeze or not to refreeze thawed food 238 Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods 239 The Whys and Wherefores of Putting Up Prepared Food 239 Considering the benefits 240 Removing the guesswork with meal planning 240 Keeping the keys to quality in mind 241 Freeze Convenience Meals Now, Thank Yourself Later 242 Main dish casseroles 242 Soups, stews, sauces, and stocks 242 Save Some Dough: Freezing Breads, Cakes, and Other Treats 243 Bread, buns, muffins, and rolls 243 Cakes 244 Cookies 244 Pies 245 Freezing Dairy Products and Nuts 246 Making the Most of a Good Meat Deal: Freezing Meat, Poultry, and Fish 247 Packing hints 247 Thawing tips 247 Chapter 15: Freezing Fruits, Vegetables, and Herbs 249 Mastering the Easy Art of Freezing Fruit 250 The fruit freezing process at a glance 250 Selecting mighty fine fruit 250 Preparing your fruit for freezing 251 Selecting a storage container 252 Considering syrup concentrations 252 Keeping headspace in mind 253 Thawing and using frozen fruits 253 Freezing Vegetables Like a Pro 253 Simple instructions for freezing vegetables 254 Taking a closer look at the blanching process 254 Packing your vegetables 255 Thawing and using your vegetables 256 Freezing Fresh Herbs 256 Properly prepping your herbs for freezing 256 Adding creative flare to your frozen herbs 257 Part 5: Dehydrating and Storing 283 Chapter 16: Light and Nutritious: Dehydrating Food 285 Setting Up for Food Drying Success 286 Understanding key food drying factors 286 Assembling the necessary equipment 287 Putting suggested drying strategies in play 287 Choosing a Drying Method 288 Quick and consistent: Investing in an electric dehydrator 288 Getting results with a conventional oven 290 Setting your trays in the sun 291 Storage Solutions: Protecting the Life of Your Dried Food 293 Chapter 17: Dehydrating a Variety of Delicious Fresh Fruit 295 Putting Your Best Fruit Forward 296 Understanding what impacts the dehydrating process 296 Making time for pretreating 296 Navigating Your Fruit-Drying Experience 298 Drying fruit step by step 298 Evaluating dryness 299 Rehydrating and Enjoying the Labors of Your Drying 300 Chapter 18: Dehydrating Vegetables for Snacks and Storage 319 Vegetable Drying at a Glance 320 Following some basic rules 320 Storing and using your dried produce 321 Signs of trouble: Good food gone bad 321 Drying Common Vegetables 322 Mixing It Up for Soups, Stews, and More 325 Chapter 19: Drying Herbs 353 Selecting, Drying, and Storing Common and Not-So-Common Herbs 353 Chamomile 356 Dill 357 Marjoram 357 Mint 358 Oregano 359 Rosemary 360 Sage 360 Stevia 361 Tarragon 361 Thyme 362 Getting Creative with Herb Cooking: Rubs and Blends 363 Herbs for Teas 363 Chapter 20: Helping Your Food Keep Its Cool: Cold Storage Spaces 371 Cold Storage Must-Haves 372 Exploring Your Cold Storage Options 373 Tried and true: The traditional root cellar 373 DIY storage spaces 374 Following Simple Cold Storage Rules 378 Preparing Foods for Cold Storage 379 Apples 379 Beets 380 Cabbage 380 Carrots 381 Garlic 381 Onions 382 Pears 382 Potatoes 382 Tomatoes 383 Turnips 383 Part 6: The Part of Tens 385 Chapter 21: Ten (Plus) Troubleshooting Tips for Your Home-Canned Creations 387 Jars That Don’t Seal Properly 388 Jars That Lose Liquid During Processing 388 Jars with Cloudy Liquid 389 Dark Spots on Your Jar’s Lid 389 Jelly with the Wrong Consistency 389 Cloudy Jelly or Jelly with Bubbles 390 Moldy Jelly 390 Jelly with Very Little Fruit Flavor 391 Glasslike Particles in Your Jelly 391 Hollow, Shriveled, Discolored, or Slippery Pickles 391 White Sediment at the Bottom of the Pickle Jar 392 Food That Floats in the Jar 392 Food with an Off Color 393 Chapter 22: Ten Common Food Storage Problems and How to Solve Them 395 I never use up all my stored food, and so it goes to waste 396 I don’t know how much to preserve 396 My family doesn’t want to eat the food 396 I don’t have any more room and I am not done 397 I don’t know what I have already stored 397 I don’t know which preservation technique to choose 397 I don’t know how to use the food I have preserved 398 My preserved food looks weird 398 I used up all the food that I stored 398 I don’t know where I’ll store food if I start preserving it 399 Appendix: Metric Conversion Guide 401 Index 405

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Book SynopsisTurn ordinary ingredients into extraordinary dishes.Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour.Life can be tough, chaotic and often unfathomable. So many things are outside of our control, so let's take the light where we can, and make something good for supper. From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year.As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences Including practical tips such as how to cook cTrade Review‘ An exuberant book, full of tempting food combinations’ Daily Mail, Book of the Year 2019 “Rosie Birkett is not only one of the most fantastic and honest cooks you will ever come across; her knowledge, detail and level of commitment to food is the best I know.” Tom Kerridge. “In all the years I’ve known Rosie, I don’t think I've met anyone with such an infectious personality when it comes to the love of food as her and typically she has compiled a book of outstanding quality and beauty that should be in everyone’s kitchen.” Simon Rogan “Like any great cookbook, this one propelled me into the kitchen and made me want to cook from it immediately. Rosie’s recipes are as eclectic and modern as they are a celebration of her British culinary heritage – from cobnuts and elderflower to wild garlic chicken pie and Sourdough crumpets. It’s also a very beautiful book, both to read and to look at, one you want to take to the sofa and pore over, hatching plans for future meals, and absolutely delivering on its name: it made this home cook feel very joyful indeed.” Mina Holland, The Guardian “Packed full of interesting and delicious recipes to cook for your loved ones. Rosie has such a fantastic was of bringing true finesse to everything she does – without it ever alienating any home cook. I feel so inspired by her recipes, and this is the perfect cookbook to bring pure joy into any kitchen.” Laura Jackson “What a delightful book! It had me licking my lips, with lots of lovely recipes for any time of the day.” Rachel Khoo "A book full of big, vibrant flavours – and overflowing with love for good food and seasonal produce. Truly joyous." Felicity Cloake 'It's a gorgeous book. Vibrant and so full of life. You can feel Rosie dragging you into the kitchen by the hand – and I really love how summery, seasonal and coastal it is too.' Meera Sodha

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Book Synopsis'A well-thought out concept with invaluable tips for making the most of your time and ingredients.' Rukmini IyerTrade Review‘An efficient way of organising not just your freezer, but your kitchen and the way you think about meal-prep – it’s the way I’d like my kitchen to run. As you’d expect from Shivi, the recipes are fresh, modern and achievable.’ Rukmini Iyer ‘This is such a clever and useful book. Shivi’s fabulous recipes will get every home cook making the most of their freezer and stocking up on delicious meals for the week.’ Rosie Birkett ‘I don’t use my freezer at all for the simple reason that I don’t know the foolproof ways to do it. This is an inspiring book that will change the way you cook.’ Chetna Makan ‘The Ice Kitchen celebrates the much-maligned freezer whilst taking the snobbery out of using one. Not only does it offer great money- and time-saving ideas but also tips and tricks on batch cooking and ice cube wizardry. But, all this aside, the recipes are just very, very good! Brings the freezer in from the cold.’ Matt Tebbutt

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Book SynopsisTrade Review“In the culinary world of the moment, technological prowess is yielding to more ancient and more time- tested techniques…Horowitz celebrates such rediscoveries with this very informative guide to foraging…For those ready to learn new foodways from their forebears, Horowitz presents intriguing and detailed instructions and correlative recipes.” — Booklist “Reading these homesteading, foraging, fishing, and hunting tips and game recipes feels like taking a mountain vacation. Recipes to savor include pickled chanterelle mushrooms and a hunter’s sausage spiked with ground juniper berries.” — Garden & Gun [March 2019 Reading List] “In this new cookbook, [Will Horowitz] pulls from the experiences of his childhood in upstate New York and offers a guide to foraging and approaching the kitchen as a naturalist in the contemporary world. The techniques in the book…aim to connect readers to a survivalist cooking tradition.” — Epicurious [40 New Cookbooks to Buy This Spring] “The man best known for creating the smoked watermelon ‘ham’ has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into this 320-page tome…Gorgeous photography and painstakingly detailed illustrations make this a perfect gift for anyone you know who’s looking to get back to the land.” — Grubstreet

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Book SynopsisNational Winner for Gourmand World Cookbook Awards 2017 - Family BooksWinner of the 2018 Taste Canada Awards - General Cookbooks, SilverDelicious, wholesome family-friendly recipes from the creator of the award-winning Simple Bites blogToasty warm in the winter and cool in the summer, Aimée’s comfortable kitchen is a place where the family gathers, cooks together, and celebrates everyday life. In The Simple Bites Kitchen, she brings her love of whole foods to the table and shares heart-warming kitchen stories and recipes that are nutritious, fairly simple to make, and utterly delicious. Aimée knows the challenges that come with feeding a family and tackles them head on by providing lunchbox inspiration, supper solutions and healthy snack options. Aimée’s collection of 100 wholesome recipes draws on her experience as a mom and a seaso

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Book SynopsisA modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you’ll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites. In addition to year-round recipes, The Canning Kitchen includes all the basics you’ll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on cho

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Book SynopsisChris Bavin is currently a judge on BBC's primetime cooking show, Britain's Best Home Cook, alongside Mary Berry. He also co-presents the hugely popular Eat Well for Less? with Greg Wallace. Presenting Eat Well for Less? for four series has given Chris an insight into the nation's fridges, store-cupboards and freezers. He has a unique understanding of where families are going wrong in the kitchen, and how to help. As a former market trader and fresh produce importer, Chris's business, The Naked Grocer, twice won National Independent Retailer of the Year. As well as his busy TV career, Chris runs cookery demonstrations, gives educational talks to children, and always cooks for his family.Trade ReviewIn Good Food, Sorted, Chris provides great ideas for meal planning, and tips for managing a store cupboard and for saving money on your weekly shop, as well as 100 recipes for family favourites using everyday ingredients. His 'flex the flavours' tips where he suggests swapping certain ingredients are inspired. * Choice *Canny shopping, proper preparation time and unfussy but fab dishes make for this book's family-friendly meals that cut down on food waste and washing up. There's a sunny Sunday morning breakfast of shakshuka - smoky, spicy baked eggs - a weekday quick spicy sausage ragu, for which the sauce can be made in advance, and a vegan-friendly snack of roasted chickpeas which take moments to prepare. * Sunday Express S Magazine *Yummy ideas for energy-boosting breakfasts, quick mid-week dinners, and healthy snacks, as well as tips on how to batch-cook and freeze. * Your Home *Full of his top tips for savvy shopping and also includes more than 100 of his favourite recipes that are easy to make, fuss-free and delicious. * The Sun *

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Book SynopsisFun, tasty, and flavorful recipes that help you cook for the entire week! Save time and money and make a variety of mouthwatering meals. Author Kimberly 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 shows you 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   • The indulgence of

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Book Synopsis** WINNER OF FORTNUM & MASON BEST COOKBOOK AWARD 2023 **** WINNER Jane Grigson Award 2022 **** Shortlisted IACP Cookbook awards 2023 **A beautiful cookbook that celebrates the wonderfully diverse flavours in Caribbean cooking with over 100 riveting recipes to try. Introducing West Winds - the most-talked about cookbook of 2022 and a joyous celebration of Caribbean cooking, with a special focus on the sensational flavours of Jamaican cuisine. Winner of the Jane Grigson Trust Award 2022, the all-encompassing Caribbean cookbook West Winds introduces everyone, everywhere to the enriching and mouth-watering flavours that Jamaica has to offer.Growing up in London and now living in Berlin, food writer Riaz Phillips is passionate about celebrating the familiar Caribbean food of his childhood while also demystifying new and unknown ingredients for home cooks from around the globe. With 120 traditional and delicious dishes that draw Trade ReviewThe Guardian Best Food Books 2022 - From the flicker of gas that opens the book to the ode to rum that finishes it, West Winds: Recipes, History and Tales from Jamaica is captivating. -- Rachel Roddy * The Guardian *independent.co.uk Best Cookbooks of 2022 - This book blazes a trail for Caribbean food - Jamaican food in particular [...] this book is far more than a collection of recipes [...] a joy to read -- Susan Low * independent.co.uk *Immerse yourself in the history of Jamaica as this cookbook is a beautiful tapestry of personal anecdotes, authentically shot pictures and of course, delicious recipes. -- Yasmin Rufo * Evening Standard *Riaz Phillips combines his experiences living in Jamaica and among London's Caribbean diaspora with history and folk tales to bring the island's food legacy to life. -- Phoebe Stone * delicious *Impeccably researched [...] invaluable. -- Joanna Taylor * ES Magazine *

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Book SynopsisThe ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire yearGardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The AtlanticStrawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions.   Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney;

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Book SynopsisThe indispensable guide to year-round food preserving, including recipes to use what has been preserved.Trade Review"Don't think of this book as a how-to-make-jellies-and-jams book but rather a thorough primer on small-scale preservation of all the foods we keep, one that deserves to be in home and restaurant kitchens alike" -- Michael Ruhlman, author of Soul of a Chef and Ratio and coauthor of Charcuterie "Barrow has set out to present 'putting up' not as a hobby, but as a smart way to supply yourself year-round with better ingredients." "A friend in the kitchen is a pleasure, but a friend who's a mentor and a master is even better. A Mrs. Beeton for the DIY generation, one who guiltlessly inspires you to make all your kitchen staples from scratch, Mrs. Wheelbarrow is a household expert who's about to become a household name." -- Amanda Hesser and Merrill Stubbs, cofounders of Food52.com "Cathy Barrow's is an essential voice in the new conversation we are having about the way we eat. Authoritative and comprehensive, Mrs. Wheelbarrow's Practical Pantry brims with sound advice and precise recipes all delivered in the reassuring tone of someone who knows her way around a water bath." -- Spike Gjerde, chef/owner, Woodberry Kitchen, Baltimore, Maryland "I came to this book for its clear, accurate, and unintimidating instructions on all aspects of food preservation. I will keep coming back time after time for Barrow's lifetime's worth of delicious recipes for jams, sauces, pickles, and cured meat. They will make my pantry the happiest corner of my kitchen." -- Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit "A beautifully produced, encyclopedic guide to preserving and canning." -- Corby Kummer "Brings warm-water canning and pressure canning together for the modern kitchen... An excellent primer and reference with many recipes that put the preserved fruit, vegetables, meat, fish and cheese to good use." -- Michael Ruhlman "A terrific compendium...with clear instructions and an authoritative, non-preachy voice."

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Book SynopsisDomenica Marchetti turns our gaze to the ever-alluring flavours and ingredients of Italy. Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. This book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections.

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Book SynopsisThe essential guide to eating a healthy and balanced vegan diet

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Book SynopsisThis book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results.In these straitened times, more and more people are keen to save money by making jams, jellies and chutneys from the surplus of their own homegrown fruit and vegetables or from free fruit, such as blackberries, available in nearby hedgerows. Val and John Harrison show how easy it is to collect together the required ingredients and start making your own produce.

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Book SynopsisAdding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being.Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, inTheCultured Club fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world's oldest methods of food preservation.In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques using simple ingredients and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics that promise to restore vitality.Learn the simple art of fermentation, enjoy its delicious, vibrant flavours and watch your health flourish.This is the book I have been waiting for. It's more than a book about fermentation. This is a book about life, health and delicious food. Dearbhla's words of wisdom will seamlessly transport you into the world of fermentation and well-being. Thank you, Dearbhla! You've done us all a great service by writing this book,' Domini KempThis book is a wonderful and accessible introduction to fermentation. Dearbhla's clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival,' Sandor Ellix Katz, author of Wild Fermentation and The Art of FermentationDearbhla Reynolds is a culinary radical, and The Cultured Club offers a dynamic, empowering approach to food and fermentation that mainlines the ways in which we can connect with the health and energy of our ingredients. Packed with original and delicious ideas, The Cultured Club will shake up your kitchen,' John McKennaDearbhla is a flavour fiend. This is a book packed with ideas, rituals and skills that will make your food life fizz,' Catherine Cleary

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Book SynopsisDo you want to eat badass nourishing meals, but don't want to cook every single night?Do you want to reduce the honking 6p.m. stress in your home?Do you want to spend less time and money shopping for arcane ingredients?Then get ready to discover the genius of batch cooking.Susan Jane White's brilliant new book shows you how to eat well all week while respecting your time, money and patience. Learn to create meals that will sit in your fridge, hang out on your shelves or wait patiently in your freezer, giving you much more return on your kitchen investment.So you can say yes to that bike ride with the kids or stay late at work to finish that report, because you took Three-Bean Chilli and Salted Coffee Caramels out of the freezer for dinner tonight. Clever batch.Susan Jane White is a delicious cross between Mary Poppins and Marie Kondo. She's going to sort out your time management with magic and style.' Melissa Hemsley

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Book SynopsisSeasonal ingredients, traditional techniques, and nourishing recipesCooking traditional foods from scratch is easier and less expensive than you might think. In simpler times, people cooked from scratch using seasonal ingredients and traditional techniques like canning, fermenting, and drying to preserve the harvest. Mary Bryant Shrader follows these principles to create delicious, nutrient-dense meals that are affordable, budget-friendly, and additive-free. Now you can learn why so many people are big fans of the Mary’s Nest website and YouTube channel. In The Modern Pioneer Cookbook, Mary shows you how to master the basics of pioneer cooking to make over 85 delicious recipes that are all simple and incredibly nourishing. She shows you how to make cultured dairy, nourishing bone broths, fermented vegetables, sourdough starters, and sourdough bread, as well as traditional home-cooked recipes. You'll also learn how to soak and sprout grains, prep ingredi

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Book SynopsisHomemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular today, with the current accent on real foods, the concern about the origin of what we eat and what has gone in it.

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Book SynopsisAn irresistible guide to making sweet and tangy marmalades, including both classics and new fruit combinations, shown in zingy photographs by Craig Robertson.

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Book Synopsisiscover how to make 150 home-made delectable jams, jellies, pickles, relishes and chutneys. An expert introduction covers all the techniques, materials and equipment you will need. Every recipe is shown with photographic step-by-step instructions, guaranteeing great results every time.

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Book SynopsisAnswer the calling deep within for a simpler life: plant bountiful gardens, preserve fresh seasonal produce, make your own natural cleaning products, and more.  Join homesteader and founder of Azure Farm, Annette Thurmon, to connect with nature on a deeper level. In Simple Country Living, you’ll find a sampler covering homesteading techniques that can be put to work no matter where you live. Recipes, tips, tricks, and family activities will help you reduce waste, save money, and harness new skills: The Natural- and Nature-Inspired Home: Create family traditions around nature, including strawberry and apple picking, natural egg dye, salt dough ornament making, and decorating your home with natural elements, plus some recipes too! Make DIY cleaning sprays, reduce food waste, learn self-sufficient laundry and bathroom tips, and share the bounty with nature-inspired gifts and gatherings. Cult

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Book SynopsisThe book Food in Jars readers have been waiting for: 140 recipes for the preserving kitchen, helping you use up your homemade pantry!Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include: Jam-Filled Biscuits Preserved Lemon Hummus Strawberry Basil Pizza Jam-Lacquered Chicken Wings Lemon Curd and Blueberry Tart Pantry Sangria With chapters focusing on great ways to use preserves throughout the day and for every meal, readers aren''t required to have a specific preserve on hand to work, m

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Book SynopsisWhile working as a fur trapper in Labrador, Canada, Clarence Birdseye encountered an age-old problem: bad food and an unappealing, unhealthy diet. However, he observed that fresh vegetables wetted and left outside in the Arctic winds froze in a way that maintained their integrity after thawing. As a result, he developed his patented Birdseye freezing process and started the company that still bears his name. Birdseye forever changed the way we preserve, store, and distribute food, and the way we eat.  Mark Kurlansky’s vibrant and affectionate narrative reveals Clarence Birdseye as a quintessential “can-do” American inventor—his other patents include an electric sunlamp, a harpoon gun to tag finback whales, and an improved incandescent lightbulb—and shows how the greatest of changes can come from the simplest of ideas and the unlikeliest of places.

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Book SynopsisFrom Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!

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Book SynopsisTrade Review"Alluring …A welcome and undaunting introduction into Korean cuisine." --Publisher's Weekly"A very appealing introduction to Korean cuisine, both classical and contemporary."--Library Journal"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap a new collection of recipes that are new, fresh, healthy and full of flavor." --Gourmet Retailer

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Book SynopsisThis volume introduces the modern cook to 408 recipes covering pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits.Trade Review"With Mrs. Brown as guide, even novices, busy professionals, and occasional cooks can successfully master this rewarding home art." - Damon Lee Fowler, from the Foreword

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Book SynopsisThe first architectural history of post-1967 Jerusalem, revealing the ways architectural modernism and Zionism have intertwined to imagine and reshape the cityTrade Review"Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways."—Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest"Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper."—Lynne Rossetto Kasper, Host, The Splendid Table® from American Public Media"This delightful book is full of promise—the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it’s better than fresh—a situation I’m too familiar with. This is a lovely work."—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone"Absolutely a home cook’s canning bible."—St. Cloud Times"There are 200 pages of recipes here to keep you occupied during harvest season and ensure that you’ll have a stocked pantry in the coldest, most barren months."—City Pages"In their cookbook Beth Dooley and Mette Nielsen show first-time cooks and experienced canners alike how to turn fresh produce at the peak of the season into brilliant condiments."—Viking MagazineTable of ContentsContentsConserves: Nordic Flavors of the New HeartlandThe New Heartland ApproachThe Tools!The TechniquesThe Good StuffFruitApplesApplesauce with Grapefruit and CardamomCaramel Apple Butter with LemongrassEarl Grey Crabapple JellyOven-dried ApplesSavory Apple Compote with Horseradish and ChiliBlackberriesBlackberry Bay JamBlackberry Preserves with Lime and Candied GingerBlackberry Syrup with Lime and LemongrassBlueberriesFit for a Queen JamSavory Blueberry Jam with Rosemary, Black Pepper, and Lemon VerbenaSweet Blueberry VinegarCherriesTart Cherry Jam with Vanilla, Almond, and Star AniseTart Cherry Syrup with Cardamom and Black PepperSweet and Savory Pickled Tart CherriesTart Cherry Compote with Ginger, Fennel, and Bay LeavesCitrusBlood Orange Marmalade with Vanilla and ChiliPreserved Limes with Bay Leaves and CorianderClassic Orange MarmaladeOrange Cherry ChutneySweet Brined LemonsCandied Citrus PeelBonus! Citrus SyrupCranberriesRustic Cranberry Strawberry Jam with Lime and VanillaCranberry KetchupPickled CranberriesCurrantsBlack Currant Preserves with RumBlack Currant Jam with Candied Ginger and Lemon ThymeLavender Scented White Currant SyrupSweet and Hot Red Currant RelishDried FruitApricot Prune JamBoozy FruitsElderberriesElderberry Apple ButterElderberry and Lemon Thyme ShrubGooseberriesGooseberry ChutneyGooseberry Jam with Lemon and VanillaGrapesSpicy Grape BBQ SaucePearsLime Ginger Pear ShrubSweet and Savory Pickled PearsSweet and Spicy Pear ChutneyPlumsChunky Plum CompoteOven Roasted Plum ChutneyPlum Jam with Port WineRaspberriesMinty Raspberry JamChipotle Raspberry SyrupSimple Raspberry SauceRhubarbVanilla Scented Oven Baked Rhubarb CompoteMint and Chili Sweet Pickled RhubarbRoasted Rhubarb KetchupStrawberriesOven Baked Strawberry Preserves with Ginger and Lemon VerbenaHot and Tangy Strawberry JamVegetablesAsparagusPickled Asparagus with Juniper and FennelBeansSpicy Wax Beans with TarragonWhite Bean Dip with Oven Dried Tomatoes and Smoked PaprikaBeetsPickled Golden Beets with Chili and GrapefruitRoasted Beet and Tomato RelishBroccoli and CauliflowerPickled Broccoli with Indian SpicesSpicy Pickled VegetablesCabbageCrunchy Pickled Red Cabbage with JalapeñoSimple Kraut with Apples and CorianderCarrotsCarrot Lemon Marmalade with Ginger and CardamomDanish Pickled CarrotsHot and Sweet Carrot RelishCornCorn SalsaHot and Sweet Pickled CornSweet Spicy Corn and Cabbage RelishCucumbersSavory Cucumber RelishSweet Pickled Cucumber SlicesEggplantEggplant Chutney with Cardamom and Pomegranate MolassesEggplant Dip with Poblano PeppersFennelFennel and Onion ConfitPickled Fennel with LemongrassGarlicGarlic Scape Pesto with Lemon and ThymeIndian Spiced Garlic ChutneySaffron Pickled GarlicMushroomsPreserved MushroomsMushroom KetchupOnionsCrispy Pickled Red OnionsOnion Pomegranate MarmaladeParsnipsParsnip and Grapefruit RelishParsnip Lime Marmalade with Chili and CorianderPeppers – Hot and SweetSweet Hot Pepper PicklesHarissa SauceRoasted Red Pepper DipPepper Packed KetchupRomesco DipPicante Pepper ChutneyRadishesFermented Radishes with Juniper and Coriander

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