Cookery: preserving and freezing Books
Workman Publishing Dave Millers Home Brewing Guide Everything You
Book SynopsisIn this comprehensive guide to homebrewing, Dave Miller offers expert advice on the entire brewing process. With up-to-date techniques, simple definitions for unfamiliar terminology, and helpful diagrams demonstrating proper equipment layouts and methods, Miller includes everything you need to know to brew great-tasting beer at home. Clear enough for the novice, yet thorough enough to earn a home in the libraries of accomplished brewmasters, Dave Miller's Homebrewing Guide is packed with useful information that will inspire you to take your beer to the next level.
£13.29
Little, Brown Book Group How to Store Your Home Grown Produce
Book SynopsisIt''s wonderful to grow your own fruit and vegetables but what do you do when it all ripens at once? How do you cope with the glut which threatens to overwhelm you?Will help all those who grow their own fruit and vegetables to store their produce properly so that it will last for months and feed the family when the garden''s bare.Easy and practical advice on how to bottle, dry, freeze and even salt home grown fruit and vegetables.Discover the taste of your delicious homemade jams, chutneys and ketchups.John and Val Harrison reveal just what you can do with that bountiful harvest and share their 30 years'' experience of growing fruit and vegetables and you''ll never waste another tomato or courgette again.Praise for John Harrison:''Britain''s greatest allotment authority''. Indpendent on Sunday.
£9.99
Workman Publishing A Guide to Canning, Freezing, Curing & Smoking
Book SynopsisPreserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.
£13.29
Workman Publishing The Big Book of Preserving the Harvest: 150
Book SynopsisLearn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.
£16.14
Workman Publishing The Beginner's Guide to Preserving Food at Home:
Book SynopsisFreeze, dry, can, root cellar, and brine your favorite produce right at home. For those with a bounty of fresh produce but short on time, Janet Chadwick’s introduction to the world of preserving provides step-by-step instructions and inspiring easy-to-follow recipes. Preserving tips, hints, and shortcuts, along with guidance on essential time-saving equipment and methods for keeping vegetables, fruits, and herbs at peak freshness until you’re ready to work with them give busy home cooks greater flexibility in making the harvest last. Discover the best and quickest techniques for root cellaring, freezing, canning, and drying everything from asparagus to winter squash, from apples to strawberries. Then dip into recipes for pickles, relishes, sauerkraut, sauces, jams, marmalades, and more. A troubleshooting chapter answers frequently asked questions and a selection of recipes for quick harvest dishes serves up stress-free, healthy mealtime inspiration that makes the most of the fresh foods you’re already processing. So pick up a crate of inexpensive, less-than-perfect tomatoes at the farmers’ market and turn them into jars of spicy salsa or buy a few extra peaches and can a delicious batch of jam to serve with breakfast. You’ll extend the summer harvest and find yourself serving up delicious, locally grown food all year long.
£12.34
Workman Publishing CloneBrews, 2nd Edition: Recipes for 200
Book SynopsisBrew your own clones of Magic Hat #9, Ithaca Brown, Moose Drool, Samuel Adams Boston Ale, and 196 more commercial beers! Revised, improved, and expanded, this second edition of CloneBrews contains 50 brand-new recipes, updated mashing guidelines, and a food pairing feature that recommends the best fare to match every beer. With basic brewing equipment and a bit of know-how, you can duplicate all of your favorite lagers and ales from home.
£14.24
Workman Publishing Put 'em Up!: A Comprehensive Home Preserving
Book SynopsisWith simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.
£17.99
Workman Publishing The Pickled Pantry: From Apples to Zucchini, 150
Book SynopsisBlending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
£16.14
Workman Publishing Brewing Made Easy, 2nd Edition: A Step-by-Step
Book SynopsisGet brewing! This foolproof beginner’s guide to brewing great beer at home includes everything you need to know to make your very first batch. With step-by-step instructions, insightful advice, and simple recipes for a variety of beer styles, you’ll be proudly sipping your own homemade beer in no time. This revised edition covers additional techniques and equipment, as well as new varieties of hops and other ingredients. Ground yourself in the basics of homebrewing and experiment with new tastes and combinations. It’s fun, easy, and oh-so-rewarding!
£10.44
Workman Publishing Butchering Poultry, Rabbit, Lamb, Goat, and Pork:
Book SynopsisSlaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
£20.99
Workman Publishing The Backyard Homestead Book of Kitchen Know-How:
Book SynopsisGrowing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available. Also available in this series: The Backyard Homestead, The Backyard Homestead Book of Building Projects, The Backyard Homestead Seasonal Planner, and The Backyard Homestead Guide to Raising Farm Animals.
£14.99
Workman Publishing Cured Meat, Smoked Fish & Pickled Eggs: Recipes &
Book SynopsisEasy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
£16.14
WW Norton & Co Mrs. Wheelbarrows Practical Pantry
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."
£26.59
MP-NCA Uni of North Carolina Pickles and Preserves
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
£22.46
University of Minnesota Press Savory Sweet
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
£18.99
The University of North Carolina Press Pickles and Preserves
Book SynopsisWith complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest.Trade ReviewPerfect for novices and loaded with recipes that experienced canners will enjoy." - Durham Independent Weekly"Savor sweet and sour of the South." - Southern Pines Pilot"For any homesteading novice who's been intimidated by the idea of preserving, Weigl's book can be a confidence-booster." - Edible Charlotte"A multipurpose manual to get and to give." - Charleston Post and Courier"A complete and easy to follow compendium of the pickling and preserving art." - Mobile Press-Register "Canning enthusiasts will love [Andrea Weigl's] recipes" - The New Orleans Advocate"[A] splendid series." - Los Angeles Times
£14.20
New India Publishing Agency Drying Technologies for Foods: Fundamentals &
Book Synopsis
£101.76
HarperCollins Publishers Inc Preserving
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£28.50
HarperCollins Publishers Inc Salt Smoke Time
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
£26.35
Penguin Books Canada Ltd The Simple Bites Kitchen Nourishing Whole Food
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
£23.40
Random House USA Inc Saving the Season A Cooks Guide to Home Canning
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;
£32.40
Potter/Ten Speed/Harmony/Rodale The New Midwestern Table
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£31.88
Random House USA Inc Jam Session
Book Synopsis
£21.38
Houghton Mifflin Harcourt Publishing Company Preserving Italy
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.
£16.14
Harvest House Publishers The Homestead Canning Cookbook Simple Safe
Book SynopsisEnjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Learn the basics of canning with step-by-step instructions and expert advice from certified master food preserver and cooking enthusiast Georgia Varozza.
£23.40
Schiffer Publishing Ltd Pickled Delicacies
Book Synopsis
£20.69
Random House USA Inc Pick a Pickle 50 Recipes for Pickles Relishes and
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!
£15.65
Workman Publishing Salsas Storey Country Wisdom Bulletin A176
a huge range and FREE tracked UK delivery on ALL orders.
£7.43
PATOKA PRESS Canning Full Circle
Book SynopsisCanning Full Circle breaks the mold of traditional canning cookbooks. Others fall short, giving only the canning process, failing to demonstrate what to do with the food once it is in a jar. The Canning Diva teaches readers how to incorporate home canned goods into their everyday lives with delicious meal creations. This revolutionary cookbook will teach you how to have a well-rounded kitchen pantry throughout the entire year, not just during the canning season! Not a home canner? No problem. Canning Full Circle includes recipes, tips, and techniques every home cook will find valuable. Chock-full of tantalizing photos and more than 100 recipes, readers will feel inspired to share in this time-honored craft creating and preserving meals your friends and family will love!
£25.19
Random House USA Inc Joe Beef: Surviving the Apocalypse: Another
Book SynopsisA new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.
£34.20
Hatherleigh Press,U.S. Backyard Farming: Canning & Preserving: Over 75
Book SynopsisYour Backyard Farming Experience Begins Here!Make the most of your harvest with over 75 delicious canning recipes!At the end of a successful harvest, the backyard farmer will find themselves with an abundance of produce. Learning to preserve your harvest for use year-round is an essential craft. With the wide variety of uses for preserved produce, the homesteader will find Backyard Farming: Canning & Preserving the right guide to make certain your experience with home preserving is a success.Canning & Preserving takes you through every step of the most popular forms of canning, covering everything from hot water bath canning to the use of a pressure cooker, as you explore the full range of options for your preserved foods. From jams, jellies, and preserves, to pickling food and preparing savory sauces, find the perfect use for your preserved harvest.With Canning & Preserving, you will:• Explore tried-and-true food preservation methods• Learn to properly use the equipment needed to make the most of your harvest• Create flavorful syrups and juices, for use in a variety of healthy recipes• Enjoy delicious recipes year-round, using preserved foodsJoin the growing movement of homemakers and homesteaders looking to make a return to a healthier, happier way of life—direct to your kitchen from your own backyard. Canning & Preserving will show you how.Backyard Farming is a series of easy-to-use guides to help urban, suburban, and rural dwellers turn their homes into homesteads. Whether planning to grow food for the family or for sale at the local farmers market, Backyard Farming provides simple instruction and essential information in a convenient reference.
£7.55
Workman Publishing Growing Herbs in Containers: Storey's Country Wisdom Bulletin A-179
Book SynopsisSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
£6.38
WW Norton & Co Best Dump and Freeze Treats: Frozen Fruit Salads,
Book SynopsisThese retro-style treats are fun to make and fun to eat. Using ingredients you can find at any supermarket, these easy recipes combine something creamy (think Cool Whip, sweetened condensed milk, or cream cheese) with something fruity (if you’re feeling lazy, old-school canned fruit is a surprisingly delicious option) or something chocolate. Just mix it up and freeze it. If you’re feeling fancy, dump it into a ready-made piecrust before freezing! Recipes include: Frozen Ambrosia Southern Cherry Fluff Orange Cream Fruit Salad Frozen Key Lime Pie Banana Split Salad Great for any occasion, these desserts are real crowd-pleasers.
£12.56
Random House USA Inc The Preservation Kitchen: The Craft of Making and
Book SynopsisA Michelin-starred chef and an award-winning food writer present a collection of canning techniques, preserving recipes and seasonal menus inspired by favorite dishes from the co-author''s restaurant, Vie. 15,000 first printing.
£24.70
Page Street Publishing Co. Not Your Mama's Canning Book
Book SynopsisAre you interested in learning how to can food or to try new recipes for canning food? Do you enjoy both savoury and sweet canned goods? Rebecca Lindamood has the recipes for you! Rebecca will not only teach you how to can food with basic recipes, but she will provide alternative versions to take your canned food flavours up a notch. She will also provide recipes that highlight these unique flavour combinations so you can make use out of every canned good! The recipes will be tested for safety by an independent organisation to be certified. Some recipes will require the use of pressure canners, but not all. Make your mother proud but don't tell her you can can better than her!
£15.99
Random House USA Inc Canning in the Modern Kitchen: More Than 100
Book SynopsisFinally, a guide to canning for the modern cook! Learn new techniques and try over 100 recipes from classic jams and compotes to unique sauces and pates. Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.Her delicious recipes go beyond the obvious jams, marmalades, and jellies—the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning. And, most importantly, she’ll include detailed safety information to make your canning journey as smooth as possible.
£20.25
Rockridge Press Water Bath Canning: Creative Recipes for Pickles,
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£14.24
Rockridge Press Pressure Canning for Beginners: A Step-By-Step
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£14.24
Rockridge Press Beginner's Guide to Pickling: Easy Recipes for
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£15.19
Page Street Publishing Co. The Ultimate Guide to Preserving Vegetables:
Book SynopsisMaster the best preservation techniques for every veggie in your garden with seamless instruction and incredible recipes. Angi Schneider, a homesteader herself, will teach you to prepare your harvest so you can enjoy home grown produce in any season. She’ll lead you through everything you need to know from canning, pickling and fermenting to dehydrating and freezing - with step-by-step photos for every technique! Each chapter teaches you the most effective preservation method for each vegetable with guidelines for safe procedures and the tastiest results. Spice up your pantry with unique flavour twists like Fermented Thai Green Beans and Dried Carrot Chai Chips. By preserving your own produce, you ensure that every veggie is at its peak ripeness so that it retains the most nutrients. With 100 recipes for the most common garden produce, you can make the freshest jams, sauces, pickles and more from Canned Sweet and Spicy Radishes to Granny’s Bread and Butter Pickles. Whether from your own garden or from the farmer’s market, this book will help you make the most of your harvest. This book has 100 recipes and over 100 photographs.
£18.99
HarperCollins Focus Jerky: The Essential Cookbook with Over 50
Book SynopsisJerky is the essential cookbook for preparing, drying, and curing meats!Whether you’re a hunter in need of preserving the game that you’ve harvested or simply a fan of jerky but don’t want to keep spending money on store-bought options, Jerky: The Essential Cookbook has you covered. The book features over 100 recipes with easy-to-follow instructions for making a dizzying array of flavorful types of jerky, for all types of animal protein.Inside this cookbook, you’ll find: Through breakdowns of tools, food safety, and types of meat that provide a solid foundation Marinades and seasonings pulled from cuisines around the globe Recipes for fruit leather and vegetarian jerky so you can amplify flavor and reduce waste Learn the basics of making jerky and then explore how to work with various meats. Homemade jerky is nutritious and lasts, ensuring you and yours will always have an ample supply of healthy and delicious snacks on hand.
£21.27
Rockridge Press Beginner's Guide to Preserving: Safely Can,
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£18.99
THAMES & HUDSON The Preserving Garden
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£25.46
Nimbus Publishing (CN) You Can Too: Canning, Pickling and Preserving the
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£18.95
Quadrille Publishing Ltd Ferment: Slow Down, Make Food to Last
Book Synopsis'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' – Diana HenryFrom Scratch: Ferment is the no-nonsense guide to fermenting at home.From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process.From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary.Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Charcuterie.Text is extracted and updated from Sour, with new recipes, by Mark Diacono.Trade ReviewA breezy, beguiling guide to sauerkraut, kimchi, sourdough, vinegar and all things fermented. [Mark] clearly explains the practical principles behind the process and offers up a slew of recipes that make the most of vital, vivid ingredients. * The Simple Things *If you want your eager-to-ferment hand held, Mark Diacono is your man. His new, short, vividly imaginative book kept me on what I used to think of as the daunting road to being a fermenter – to making fermented foods a bigger part of my daily eating. * Sheila Dillon *
£13.30
Octopus Publishing Group Salt Sugar Smoke How to preserve fruit vegetables
Book Synopsis
£33.24
Edaf Antillas Fermentacion Para Principiantes
Book Synopsis
£13.22
