Cookery: preserving and freezing Books

Book SynopsisTrust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dr

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Book SynopsisMaynard Davies shares his lifetime's knowledge of the art of smoking and curing in this manual, explaining how to choose the best raw ingredients, build one's own smokehouse and the secrets of making the best sausage.

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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 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 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 SynopsisThe easiest and safest methods for making delectable preserves in small batches - all year long. The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: . Jams, jellies and low-sugar spreads . Conserves, butters and curds . Pickles, relishes and chutneys . Salsas, mustards and marinades . Flavoured oils . Dessert sauces, syrups and liqueurs With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen. AUTHORS: Ellie Topp is a Professional Home Economist and a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals. She holds a Bachelors degree in Home Economics from Northwestern University, a Masters degree in foods and nutrition from the University of Wisconsin and was a research associate in the Department of Food Research at the University of Illinois. Margaret Howard is a Registered Dietitian and a Professional Home Economist. She holds a Bachelor Degree in Science, with a specialty in Home Economics from University of Western Ontario and interned in dietetics at Toronto General Hospital. Margaret has authored 15 cookbooks including several for people with diabetes published in cooperation with the Canadian Diabetes Association.

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Book SynopsisThis is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing each type of food. The author also explains how a freezer works, gives advice on choosing and siting a freezer, insurance, cleaning, maintenance, what to do in emergencies, packaging and accessories, freezing techniques and de-frosting, refreezing and thawing as well as storage times.

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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 SynopsisKimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms — and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea''s cuisine and fascinating culture. There are 82 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi ThisTrade Review"Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection." --Publishers Weekly"Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus." --Retailing Insight"Profusely and beautifully illustrated throughout, The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season…The Korean Kimchi Cookbook has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket." --Midwest Book Review

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Book SynopsisHow do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts? Forest gardening a novel way of growing edible crops in different vertical layers is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce?From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes more than 100 recipes for over 50 different species, presented by season, plus raw food options. It also provides information on the plants' nutritional value, with advice on harvesting and processing, as well as detailed instructions on preserving methods, from traditional preserves such as jams tTrade ReviewPeople said, 'You can’t grow a forest garden in this climate!' Martin Crawford resoundingly proved that you can and that it can be abundant. They said, 'That’s all very well but what can we do with all the foods that come out of the forest garden?' Caroline Aitken has shown convincingly what you can do and that it can be delicious. -- Patrick WhitefieldFood From Your Forest Garden is beautiful, inspiring and informative, the recipes are delicious yet undaunting, there are ideas aplenty and most importantly, whether you have a forest garden or just a few pots, it makes you want to grow some of what you eat. -- Mark DiaconoTable of ContentsIntroduction Part I: Harvesting and preserving 1. Harvesting 2. Traditional preserves 3. Drying fruit and nuts 4. Fermening Part 2: Recipes using fresh produce 5. Spring 6. Summer 7. Autumn 8. Winter Appendix 1: Forest garden food plants Appendix 2: Plants by month of use Resources Index of recipes Main index

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Book SynopsisWhy settle for the same old jams when you could try something deliciously different? Jams With a Twist will take your jam making to a whole new level. Liven things up with alcohol, essences, cordials, syrups, teas, spices, nuts, nibs and kernels. Go foraging for exciting new ingredients. Create double- and triple-layered jams. Float fruit, flowers and herbs in your jellies. Or treat yourself to classic jammy desserts made in jars! Whether you are new to jam making or an old hand, these delicious recipes will inspire you to mix things up and try something new.

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Book SynopsisFor centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

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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 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 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 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 SynopsisFermentation is one of the hottest kitchen trends of the past two years, and for good reason: it is fun and it results in foods packed full of flavour and health benefits.

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Book SynopsisCombines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike.?Chef Clark Barlowe, Heirloom Restaurant, Charlotte, NCCured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including: Sourcing ingredients Clear explanations of charcuterie technique Creative recipes balancing tradition and invention Smoking meats and building your own smoker The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike?and any home artisan.I don''t know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point.?Rey Tagle, home charcuterie masterTakes the reader on a meaty, and yet artistic journey into the wonderful world of curing meats.?Hank Will, editorial director, Mother Earth NewsTable of Contents Introduction 1 On Intention Synergy Sourcing Safety / How It Works Equipment and Supplies 2 On Precision Sausage Primer Sausage Processing Apple Horseradish Sausage Miso & Pickled Ginger Sausage Rabbit Andouille Buttermilk Boudin Blanc 3 On Suspension The Terrine Chutney & Confit Terrine Pâté of Thirds Working (Wo)man's Lunchbox Pâté 60-20 Suspension Pâté Gratin Mortadella 4 On Wholeness Dry Curing Wet Muscle Curing Bacon Corned Beef & Beef Pastrami Lardo Tasso Ham Pork Shank Confit Coppa or Capicola Black Pepper Culatello 5 On Collaboration Fermented Dry Sausages Making a Charcuterie Cabinet Starter Cultures and Beneficial Molds Koji Charcuterie Growing Koji Chile, Mustard & Pickled Celery Salami Calabrese-Style Salami with Vanilla & Lardo Nduja Koji Venison Bresaola Five-Spice Koji Lomo 6 On Culmination Cooking Sausages Smoking Meat Building Your Own Cold Smoker Serving and Storing Charcuterie Additional Recipes Homemade Horseradish Homemade Miso Sauce Pickled Ginger Fermented Sweet Pepper Pickled Celery Leaves Fennel Pickles Candied Jalapeño Pepper Pimento Cheese Spread Resources Acknowledgments About the Author A Note About the Publisher

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Book Synopsis Learn how to build the best smokehouse for your backyard! Whether you are searching for an efficient way to preserve foods like poultry, fish, and game or interested in learning how to make your own affordable versions of your favorite smoked delicacies, this booklet will teach you everything you need to know about building a backyard smokehouse. Learn the basics of hot smoking, cold smoking, and curing and smoking, and find detailed instructions for building 4 different projects, from a simple smoke pit to a permanent smokehouse. Designs include: The Hot Smoke Pit The Barrel Smoker The Box Smoker Concrete Block Smokehouse with a Concrete Floor

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Book SynopsisThere are many ways to preserve a strawberry. You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Cucumbers become pickles. There is no end to the magic of food preservation and in Preserving Everything, Leda Meredith leads readers—both new to the art and old hands—in every sort of preservation technique imaginable.

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Book SynopsisPreserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to enjoy fresh or preserve for later. Drink the Harvest presents simple recipes accompanied by mouthwatering photographs for a variety of teas, syrups, ciders, wines, and kombuchas. DeNeice C. Guest and Nan K. Chase also provide advice for harvesting ingredients for maximum flavor and even creating your own backyard beverage garden. Pour a refreshing glass of Passionflower-Lemon Balm Wine and drink in the possibilities.

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Book SynopsisFrom craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.

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Book SynopsisDiscover 60 simple and affordable recipes, all with freezer staples at their heart.Organized by the most familiar frozen ingredients and with a few fresh additions, you’ll find anything from Fish Pie to Flatbreads and Sweetcorn Fritters to Seafood Gumbo, in this useful collection of reliable recipes.Foolproof Freezer will be the go-to favourite for anyone looking for a tasty meal that is no fuss and easy on the pocket.

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Book SynopsisFermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer and other heady brews before going on to explore the often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fare’s possible future. Along the way, readers will learn, among other things, about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, and the then-controversial biological theory that saved French wine. Fermented Foods also makes several detours into lesser-known territory – African beers, the formidable cured meats of subarctic latitudes, and the piquant, sometimes deadly products of Southeast Asia. It is a fun, yet comprehensive and timely survey of the world’s fermented foods.Trade Review"Baumgarthuber’s new book adds to the considerable output of the past 20 years on fermented food and drinks. It’s a field admitting of many perspectives: regional, scientific, how-to and cultural, social, and even intellectual history. . . . In sum, the book gathers and synthesizes, with useful figures, a tremendous amount of historical, scientific, and technical information on how gangs of microbiota produce provender for our daily delectation. The riot of resultant flavors and their associated traditions are fascinating, and the book is a welcome addition to the fermented-food canon." * Digestible Bits and Bites *“Main streets and farmers’ markets show off sourdough bakers, craft brewers, small winemakers, cheesewrights, soy sauce makers, and more. Such artisans reclaim fermented foods, which modern industry appropriated, compromised, and made mysterious. Now Baumgarthuber fascinatingly renews our acquaintance with the long list of ancient microbiological wonders achievable domestically.” -- Michael Symons, author of "Meals Matter: A Radical Economics Through Gastronomy""How did the very foods that nourished and sustained humans for thousands of generations become increasingly feared and almost forgotten? Baumgarthuber shines a light on the nascent scientific understanding of microbiology and germ theory as it collided with the underpinnings of the early industrialization of our food system." -- Kirsten K. Shockey, coauthor of "Fermented Vegetables" and "Miso, Tempeh, Natto and Other Tasty Ferments"

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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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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 SynopsisWhether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Part vegetable gardening book and part healthy eating book, this is a practical and accessible guide that will show you how to grow a lush home garden, as well as how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience is needed. Featuring expert guidance on the basics of vegetable gardening, as well as how to freeze, can, dehydrate, ferment, and dry many popular fruits and vegetables. The book also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete guide has everything you need to know to cultivate, can, and serve fresh, healthy foods from home.

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Book SynopsisHere is everything you need to know about marmalade: how, why, what, when and where. Anne Wilson, a distinguished historian of British food, traces the history of this most British of preserves from its origins as a (Portuguese) conserve of quinces, not oranges, to the coarse-cut or fine-shredded breakfast sweetmeat of today. Marmalade is one of Scotland''s greatest cultural exports, marching in step with the Empire to wherever it set its flag. And if you don''t eat breakfast? Try the recipes for marmalade with duck for dinner instead. Here is a History, a description of modern makers, a collection of recipes down the years, and perfect instruction in making marmalade today.

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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 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 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 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 SynopsisPreserving Made Easy is the perfect book for today's busy cooks who still want to prepare and enjoy the homemade goodness of fresh fruits and vegetables. These recipes were selected for their delicious taste and because they are easy to prepare. Thoroughly tested and perfected, each recipe offers something special - a new twist on an old favourite, a new way to mix and match flavours and tips to make the whole process easier and more fun. The authors offer delectable recipes for jams, jellies, conserves, pickles, relishes, chutneys, salsas, mustards, marinades, flavoured oils and more. Everything you need to delight family and friends is here. Using this book will ensure that your family has only the best and freshest ingredients carefully prepared for their needs. Preserving Made Easy is ideal for first-time users who will benefit from the step-by-step introductions, and for experienced cooks who are just looking for that extra twist that will make the batch memorable.

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Book Synopsis‘Pascal Baudar is a culinary visionary.’ Sandor Ellix Katz, author of New York Times bestseller The Art of Fermentation Award-winning author and forager Pascal Baudar uncovers incredible flavours and inspiring recipes to create unique, delicious vinegars. Wildcrafted Vinegars includes more than 100 simple recipes for quick vinegars, pickles, soups, sauces, salad dressings, beverages, desserts, jams and more! In his latest book, Wildcrafted Vinegars, pioneering food expert Pascal Baudar continues his exploration into wild gastronomy, turning his attention this time to the unique world of vinegars. After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deep into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms – even wood, bark and leaves – that play a vital part in infusing distinctive gourmet-quality vinegars. Wildcrafted Vinegars is packed with more than 100 recipes including: Pine, fir, and spruce–infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts And many more Once you’ve mastered the basics for making and aging vinegars at home, you’ll be inspired to experiment on your own, finding local plants that express the unique landscape and terroir of where you live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar will be your guide to creating safe, responsible and delicious vinegars and ferments.Trade Review“Pascal Baudar has long served as an inspiration to me as both a forager and a fermenter. With Wildcrafted Vinegars, he once again delivers on the promise of bringing the outdoors inside. On its surface, this book is a fantastic guide to crafting a whole pantry’s worth of staple vinegars and condiments to ameliorate your cooking, but at its core, it’s a practical call to action through recipes that turn you into an agent of ecological remediation, wherever you might live. A must-have for any avid fermenter!” —David Zilber, chef and food scientist; coauthor of the New York Times bestseller The Noma Guide to Fermentation“Wildcrafted Vinegars is another outstanding fermentation guide from Pascal Baudar. With wonderful clarity and a variety of flexible approaches, Pascal simultaneously demystifies the vinegar-making process and inspires the imagination with its infinite possibilities.” —Sandor Ellix Katz, fermentation revivalist, author of The Art of Fermentation“Pascal Baudar continues to lead his readers down a path that connects them to their landscapes, whether urban or wild, through culinary exploration—this time through the power of sour. Wildcrafted Vinegars is a visually striking invitation to explore flavorful condiments, preserves, and quick pickles from unexpected and often overlooked seeds and ‘weeds.’” —Kirsten K. Shockey, author of Homebrewed Vinegar, Fermented Vegetables, and other fermentation titles“From apple scraps to mugwort to bountiful berries, Baudar brings vinegar-making past the boundaries of our ordinary home pantries and out into the great wide open. Anything is a possible flavoring here, be it roots, herbs, or stems. As with his other books, Baudar once again enlightens us to the fact that flavor is found from the forest floor to the tips of the trees, and even takes inspiration from humdrum supermarket shelves to make vinegars that shine.” —Michael Harlan Turkell, award-winning food photographer, author of Acid Trip: Travels in the World of Vinegar“Baudar’s approaches to vinegar making are serious and whimsical at the same time. A true pioneer in the world of fermentation, he is pushing the boundaries on our future food production, while illuminating the past and the very origins of one of the most important products in human history. The wealth of ideas and information contained in Wildcrafted Vinegars cannot be overstated, and this book has a place in every kitchen.” —Harry Rosenblum, author of Vinegar Revival“Pascal Baudar has once again tapped into the spirit of the forest and open spaces in this paean to all things pungent. A love letter to Acetobacter in the wild, it will have you thinking about vinegar in a whole new light—not only as essential in the kitchen but really quite easy to make yourself, too.” —Ken Albala, professor of history, University of the Pacific“Baudar, with his playful spirit of adventure, brings us on yet another creative quest that appeals to both the chef and forager in all of us. A few pages could serve as the most practical guide to vinegar production (including the use of fruit flies to initiate a wild fermentation!), but the remaining pages serve as an invaluable compendium of wild food flavors and recipes. This book will be a fixture on my kitchen bookshelf where rainy-day culinary projects begin.” —Evan Mallett, chef/owner, Black Trumpet Bistro; author of Black Trumpet“Pascal Baudar, long-time wild food forager extraordinaire and vinegar savant, has created a book that will revolutionize the vinegar world. Wildcrafted Vinegars is an acetic A–Z of fermentation advice and lore, beautifully illustrated with his helpful photographs, to guide you to new levels of culinary experimentation. As a fellow vinegar maker and lover, it left me totally in awe of his expertise and passion . . .” —Andy Harris, CVO (chief vinegar officer), Vinegar Shed"Wildcrafted Vinegars is sure to appeal to adventurous cooks and the increasing legion of those expanding their plant-based and foraging menus. Baudar, a self-described 'culinary alchemist,' incorporates fun and knowledge in equal parts in his delightful, educational resource." —Foreword Reviews"[Wildcrafted Vinegars] celebrates the versatility of this all-important—but often overlooked—acid in the kitchen." —Plate Magazine

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Book Synopsis**2020 IACP Cookbook Award Finalist for Health & Nutrition****2020 Gourmand Cookbook Award Winner for Japan in Fermentation**Nutrient-rich, inexpensive and incredibly tasty—simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations.In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West—including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens.The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan—from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings—such as Miso Marinated Garlic and Salted Peppercorns that can be used to enhance the umami flavor of any dish!An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.Trade Review"From speedy to more time-consuming, Tateno's techniques yield pickles from cucumbers, carrots, radishes, burdock, and umeboshi, Japan's prized pickled plums." --Booklist"Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections." -- Midwest Book Review"…the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included." -- Foods4.us blog

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Book SynopsisHow to Store Your Garden Produce – the key to self-sufficiency is the modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy to use reference section provides applicable storage and preservation techniques for the majority of plant produce grown commonly in gardens and allotments. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year, but as much of the produce will ripen simultaneously in the summer, without proper storage most of it will go to waste and you’ll be off to the supermarket again. Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency. In the A-Z list of produce, each entry includes recommended varieties, suggested methods of storage and a number of recipes. Everything from how to make your own cider and pickled gerkhins to how to string onions and dry your own apple rings. You will know where your food has come from, you will save money, there will be no packaging and you’ll be eating tasty local food whilst feeling very good about it.Trade Review"There are so many benefits to 'growing your own', and as more and more of us get bitten by the bug this is the kind of book we'll need to give us storage tips in order to prevent all that unnecessary waste." * The Cottage Gardener *Table of ContentsIntroduction PART 1: METHODS AND GUIDELINES Basic storage Clamping, Freezing, Drying, Vaccum packing Salting, Bottling Pickles & chutneys Relishes, Ketchups & sauces Jams & jellies Fruit butters & cheeses Fermenting Part 2: A–Z OF PRODUCE

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Book SynopsisThe Complete Guide to Pressure Canning is a safe, practical, step-by-step resource to preserve the low-acid foods that you love.From soups and stews, to meals-in-a-jar, to kitchen staples like broths and beans, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat.Written by The Canning Diva Diane Devereaux, The Complete Guide to Pressure Canning delivers everything you need to confidently achieve pressure canning perfection. With The Complete Guide to Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family.In the pages of this all-in-one pressure canning roadmap you?ll find: An overview of pressure canning basics that includes guidance for buying a pressure canner and pressure canning fundamentals More than 80 pressure canning recipes for: stocks, broths, soups, and stews; meats including wild game and fish; meals-in-a-jar; tomatoes and vegetables; beans and legumes; and more Pressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidance A ?First Batches? Chapter that includes two practice recipes for those new to pressure canning With The Complete Guide to Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.

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