Cookery: preserving and freezing Books

Book SynopsisFrom clamping to dark room storage, drying to bottling, shelving to curing, discover how to keep as much of your crop as you wantIf you grow your own food you will be aware that the job's not done when the harvest is gathered in. You have to make this bounty last all year through - until next year's crop replaces it. This book explains how to store food in the traditional way, and then goes one step further and shows how you can grow your food in a way that will ensure it is in the best state for storing - an art that is lost to many of today's gardeners and growers. The author focuses on methods by which the grower can keep vegetables and fruit for long periods without altering their fundamental form or flavour. Contents: Introduction; 1. Extending the Growing Season; 2. How to Harvest; 3. Stopping Your Harvest from Spoiling; 4. Techniques: Clamps, Cellars and Sheds; 5. Techniques and Recipes for Preserving Food; 6. A-Z of Growing, Storing and Preserving Vegetables; 7. A-Z of Growing, Storing and Preserving Fruit; 9. Growing and Preserving Herbs for the Kitchen; Index.Trade Review'A very informatative and useful little reference book and I would highly recommend it to anyone who is interested in growing fruit and vegetables.' www.theschoolrun.com. 'From clamping to dark room storage, drying to bottling, shelving to curing, Paul guides you through the processes in a straightforward, easy to-understand manner and you will soon discover how to make the most of crops.' Countryside Magazine.Table of ContentsIntroduction; 1. Extending the Growing Season; 2. How to Harvest; 3. Stopping Your Harvest from Spoiling; 4. Techniques: Clamps, Cellars and Sheds; 5. Techniques and Recipes for Preserving Food; 6. A-Z of Growing, Storing and Preserving Vegetables; 7. A-Z of Growing, Storing and Preserving Fruit; 9. Growing and Preserving Herbs for the Kitchen; Index.

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Book SynopsisHigh Mood Food is the new cook book and guide to eating healthily from the Chelsea-based deli of the same name. Their unique focus is gut health, which means this beautifully designed hardback cook book is filled to the brim with advice and recipes that are nutritious, veg-centric and inclusive, championing the benefits of using the live bacteria found in fermented foods. As well as featuring a over 100 recipes, the book will also take you on a journey into fermenting and show you how easy it is to make and keep some staple ferments in your fridge, just as our ancestors would have done to preserve their food throughout the seasons. Highlighting the merits of kefir, kraut, kimchi, kombucha and Kamut sourdough as their five key ingredients, High Mood Food offers a complete guide and array of recipes to help you change your diet and create a way of life that helps you get the most out of each day. Recipes include: Keto Breakfast Jerusalem Artichoke Soup Miso Roasted Cauliflower Biotic Slaw Red Chicory and Fig Salad with Fresh Goat's Cheese and Walnut Charred Corn with Piquillo Peppers and Kimchi Salt Cultured Coronation Chicken Goat's Cheese with Bee Pollen and Roasted Muscat Grapes

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Book SynopsisCook, Batch, Freeze is the ideal book for anyone looking to save time and money, without scrimping on flavour and nutritious value. By understanding how to make the most of your freezer, by cooking in bulk and freezing leftovers, you can cut down on the cost of your ingredients and the time you spend in your kitchen. Packed with 100 delicious recipes and with chapters on Meat, Fish, Vegetables, Bread, Fruit and Cakes, this comprehensive guide means that you will always have a meal on-hand for any occasion. The flavour-filled recipes include Lentil and Venison Sausage Stew, Thai Coconut Fish Curry, Smoked Aubergine Tagine, Pear, Saffron and Ginger Tarte Tatin, Easy Spiced Banana and Apricot Bread and Peach and Mascarpone Crumble Cake. Cook, Batch, Freeze features all the basic recipes a busy cook needs, as well as family favourites and showstoppers for special occasions. Every recipe features health and safety advice on freezing, defrosting and reheating, and there are handy at-a-glance charts of ingredients that show which ones can be frozen and for how long. With recipes for sauces and quick snacks, as well as full meals, breads and puddings, with this book your freezer is your secret weapon in the kitchen.

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Book SynopsisFermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.Table of ContentsForeword IntroductionChapter 1: About FermentationChapter 2: TechniquesChapter 3: Bread (Straight doughs)Chapter 4: Bread (preferments and sourdough) Chapter 5: Fermented VeggiesChapter 6: Hot sauce, relish, and chutneyChapter 7: DairyChapter 8: MeatChapter 9: VinegarChapter 10: KombuchaAppendix A: EquipmentAppendix B: On saltAppendix C: Bibliography and Recommended Reading

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Book SynopsisThere's nothing better than homemade jam, but every home canner knows your jelly would just be syrup without pectin. Commercial pectins are filled with dextrose and require massive amounts of sugar to set, but you can make your own fruit pectin with this detailed guidebook. Self-sufficiency expert Caleb Warnock provides easy-to-follow instructions for making your own fruit pectin to use in jams and jellies with no unwanted fillers. Making natural pectin has never been easier!

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Book SynopsisPreserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation. Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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Book SynopsisPreserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation. Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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Book SynopsisOne of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises. Table of ContentsPreface: Pickling and tsukemono—a culinary tradition worth preserving1. Vegetables and tsukemono—made for each otherMaking vegetables more palatableThe taste and smell of ‘home’Tradition and renewal2. The many varieties of tsukemonoA little bit of tsukemono historyTen ways to prepare tsukemono3. Salt, taste, mouthfeel, and colorSalt is the keyTaste and mouthfeelThe color of tsukemonoSpices and other taste enhancers4. Techniques and methodsThe physical structure of vegetablesIt is all about reducing water contentDehydrationThe pickling crocksBriningPicklingBook proposal: Tsukemono: A Culinary Tradition Worth Preserving 4Marinating in soy sauce, miso, and sake leesFermenting and yeastingFermented vegetables in other food culturesPickled cucumbers5. Tsukemono for everyoneCucumbersAsparagusJerusalem artichokesBroccoliKohlrabiDaikon, carrots, and “vegetable pasta”Radishes and turnipsChinese cabbage and lacinato kaleGarlicSquashDanish open-faced sandwichesPlumsFlowers6. Tsukemono in Japan“Preserving the Japanese Way” at homePickled foods made in factories, both large and smallBuying tsukemono at the market and in shops7. Tsukemono, nutrition, and wellnessSlightly sour, a little tartVitamin contentDesirable bacteria, fungi, and enzymesBeneficial effects of fermentationGo easy on the saltEat tsukemono in moderation

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Book SynopsisEnjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' market—and how to incorporate them into delicious Japanese homestyle meals.Author Takako Yokoyama provides 97 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediately—like Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine Chapter Two: Classic Japanese pickling recipes—such as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso Chapter Three: Seasonal pickles—including Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in Honey Yokoyama also presents recipes for meals that incorporate the pickles you make—like Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing.With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.Trade Review"Complete with accompanying photographs, the step-by-step instructions are a breeze to follow…Readers ready to take the plunge into Japanese preserves need look no further."--Publishers Weekly"Eloquent, 'user friendly' in organization and presentation, showcasing step-by-step instructions for making Japanese style pickles from a variety of different vegetables, Cooking with Japanese Pickles: 97 Quick, Classic and Seasonal Recipes is a unique compendium of palate pleasing, appetite satisfying recipes that is especially recommended for personal, professional, and community library Ethnic Cookbook collections."--Midwest Book Review"This incredibly authentic recipe book by Takako Yokoyama is full of ideas for delicious vegetable side dishes." --NEO Magazine

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