Cookery: preserving and freezing Books

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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!

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Book SynopsisJo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy, and herb products. Jo Ann makes and sells seventy-five cases of jams, jellies, and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge.In this updated and full-color edition of Old-Fashioned Jams, Jellies, and Sweet Preserves, Jo Ann takes you back to the basics. This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too. It offers environmentally sound directions for growing and harvesting, as well as simple guidelines for canning and preserving. Moreover, it contains a treasure trove of seventy-five exciting recipes for preserving, baking, and cooking—unusual marmalades, for example, are coupled with English muffins. From gooseberries and elderberries to classic strawberries and rhubarb, Jo Ann has it covered! Whether an old hand or a novice, you’ll find Old-Fashioned Jams, Jellies, and Sweet Preserves enlightening and informative, not to mention delicious!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Book SynopsisIn an easy to follow manner, writer-outdoorsman Monte Burch explains how to properly preserve meat in a way that is both delicious and healthy. Whether you get your meat from a grocery store or hunt it in the wild, The Ultimate Guide to Smoking Meat, Fish, and Game will teach you how to smoke such animals as:• Cow• Pork• Salmon• Venison• Buffalo• And much more!Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Whether you are a serious hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Ultimate Guide to Smoking Meat, Fish, and Game can help you!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Book SynopsisThe ultimate, authortative guide to home canning, direct from the US Government!Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The Complete Book of Home Canning is a comprehensive guide to canning put out by the United States Department of Agriculture.The first part of the book explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The second part is a series of canning guides for specific foods: fruit; tomatoes; vegetables; poultry, red meat, and seafood; fermented foods and vegetables; and jams and jellies. contains many new research-based recommendations for canning safer and better quality food at home.The Complete Book of Home Canning an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices. This latest Skyhorse Publishing edition features practical full-color illustrations as well has full-color photos showing the ingredients and techniques described.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Book SynopsisAre you and your family self-reliant? Will you be able to provide for them and keep them safe? The best way to prepare for the future is not through fancy tools and gadgets—it’s experience and knowledge that will best equip you to handle the unexpected. However, it doesn’t matter how prepared you are for disaster, if you run out of food you will soon run out of time.Everyone begins somewhere, especially with learning how to stock your pantry for an indefinite period of time. In 52 Unique Techniques for Stocking Food for Preppers, you’ll find a project for every week of the year, designed to teach you the fundamentals of canning and preserving any sort of food as safely as possible.Self-reliance isn’t about building a bunker and waiting for the end of the world. It’s about making sure you have enough food to feed your family should the worst happen. 52 Unique Techniques for Stocking Food for Preppersis the ultimate instructional guide to preparing food and making sure that it keeps. It is a must-have book for those with their eye on the future.

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Book SynopsisMore and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it is. The Bradley Smoker Cookbook offers such recipes as:Sesame smoked duck over soba noodlesSmoky peach cobblerBacon—with three different finishesSmoked buffalo chicken potpieAnd much more!In partnership with world-renowned Bradley Smokers, which produces a range of smokers in various sizes, five of its online bloggers/pro staff will produce a cornucopia of recipes that anyone can duplicate with their own smoker—vegetables; appetizers; wild game; components that work in other stove-top, grilled, and oven-baked dishes; and a number of recipes for foods you wouldn’t normally associate with smoking.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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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.

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Book SynopsisBest-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.

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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 SynopsisSelected as a best cookbook of the year by BBC Food Programme ‘…the high priest of fermentation - the Guardian ‘The godfather of fermentation.’ -The Telegraph ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ - Dan Saladino, BBC’s The Food Programme From Sandor Katz - New York Times bestselling author of The Art of Fermentation, and the world’s most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work. This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including: Chicha de jora (Peru) Misa Ono's Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Katz reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man, who is arguably the world's leading voice on all things fermented. ‘In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.’ – David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to FermentationTrade Review"Sandor Katz’s Fermentation Journeys highlights the personal anecdotes that ignited his passion for fermentation. We are transported to each remote village through him and introduced to the people behind the recipes he has shared. Fermentation is an important method of food preservation that brings unique textures and flavors to many dishes. Sandor has managed to expose the ancient techniques behind the practice while providing approachable recipes for the home cook."—Daniel Boulud, chef/restaurateur, author of Letters to a Young Chef"In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination. This book doesn’t simply serve as a near-encyclopedic travelogue to countless ferments from around the world. It cements the grandfather of the fermentation revival as a great naturalist of our time; an enthusiastic adventurer seeking out not giant beasts, but microscopic ones, through friendships, community, recipes, and more-than-human stories."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation"Sandor Katz has done it again. This time he learns alongside all of us as we travel the world with him and study centuries-old cultural traditions of all things fermented."—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate"When I absentmindedly wandered into Sandor Katz’s session at the IACP Conference in San Francisco in 2012, a whole new world opened up to me. Ever since then I’ve been spreading the gospel and devouring every snippet of information. This gem of a book, detailing Sandor’s ‘fermentation journeys’ around the world, is a dream come true for this Irish fermentation nerd."—Darina Allen, Ballymaloe Cookery School“More than just fermentation cookbook meets travel journal, Sandor Katz’s Fermentation Journeys is a love letter to the world fermentation community. Like threads of forest mycelium linking underground communication networks, this worldwide community shares knowledge and a belief that fermentation can heal. As Katz documents recipes and techniques, he focuses on the story of place and the individuals that shared their traditions or ideas. In this way, it is a book the fermentation community built.”—Kirsten K. Shockey, author of Homebrewed Vinegar and coauthor of Miso, Tempeh, Natto & Other Tasty Ferments“Sandor Katz takes us on a wild ride around the globe as he discovers a global perspective on fermentation. He proves that we are all hard-wired to crave fermented foods, no matter where we live. It’s fascinating to see how fermentation brings us all together and inspires and informs our own traditions back home. Buy the ticket, take the ride, and hang on tight.”—Sean Brock, chef, author of South and Heritage"I’ve learned more from Sandor Katz over the years than from any other culinarian that I’ve worked with or studied under. This book takes you on a mystical and magical journey through the seemingly endless rabbit hole that is fermentation. From koji to chocolate sauerkraut cake to doubanjiang, Sandor not only shows us how to make these delicious foods but also thoroughly explains the how’s and why’s behind them. Get your crocks and salt ready to start fermenting!"—Jeremy Umansky, chef/owner, Larder Delicatessen & Bakery; coauthor of Koji Alchemy"Sandor Katz opens our eyes to the generous humans around the globe sharing their cultures through the lens of fermentation. Each vivid story transports you to moments of discovery and wonder, sparking memories of a crafty family member who makes something delicious, pulled from the depths of their home, that you can’t get enough of. Multiply that experience one hundred times and you’ll begin to understand the power of this book."—Rich Shih, coauthor of Koji Alchemy"What incredible adventures around the world! Many of the ferments featured here, both traditional and experimental, will be unknown to a majority of readers. I predict Sandor’s book will inspire yet another wave of fermentation enthusiasts. The recipes here will get us started."—Ken Albala, professor of history, University of the Pacific“If you need a reminder of the transformative powers of fermentation, its unifying capacity across cultures, and its pervasiveness on our planet, buy this book.”—Pete Halupka, co-owner, Harvest Roots Ferments“Sandor Katz documents the joys, quirks, and health benefits of fermentation in all its global variety. This encyclopedic cookbook-cum-travel memoir provides 60 recipes that are seeded within a broader discussion of regional techniques and traditions, peppered with profiles of the experts and eateries discovered by Katz on his voyages. . . .This international romp is funky in the best of ways.”—Publishers Weekly“Part travelogue, part cookbook, part chemistry experiment, Katz’s new book is a fascinating look at fermented foods the world over, and it aims, always, to be a respectful one.”—BookPage"A superb book, by a great human being, completely original, beautifully written, and based on carefully recorded field research worldwide. The large number of color photos make a major contribution to the entire book.... I learned SO much!"—Bill Shurtleff, co-author of The Book of Miso and The Book of Tempeh“The recipes are so approachable that you might find yourself experimenting with everything from natto to pulque to pao cai—or even dig into your family’s culture for recipes to revive.”—Civil Eats

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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.

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Book SynopsisPressure canning is arguably the easiest and most reliable way to preserve shelf-stable foods year round, and this one-stop guide walks beginners step by step through all the nuances. Preserving guru Angi Schneider, author of The Ultimate Guide to Preserving Vegetables, shares her abundance of knowledge on pressure canning the safe and easy way. Angi teaches reliable methods that are in accordance with the latest food safety recommendations for pressure canning. Readers will find answers to all their canning questions, as well as creative recipes to meet their every need. Enjoy the flavor of garden tomatoes all year with jars of Italian Style Tomatoes, Diced Tomatoes with Green Chilis, Marinara Sauce and more. Learn how to can all kinds of soups for easy grab-and-go meals, such as Butternut and White Bean Soup and Mushroom Soup. One of the most popular benefits of canning is that it's a safe shelf-stable way to preserve meats. Angi covers the gamut from Pot Roast in a Jar to Chicken Marsala, Spaghetti Sauce with Meat, Swedish Meatballs and so much more. Packed with 100 practical family-friendly recipes and full-page color photography throughout, this beautiful, modern guide to pressure canning will become a trusted resource that readers turn to again and again.

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Book SynopsisTake Your Love for Tomatoes to the Next Level Americans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? Acclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it's a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favourite summer fruit. There are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad. Holmberg also reveals her secret, umami-packed ingredient-tomato water. She calls it a "magical elixir" that can add intense tomato flavor to most anything you make.Trade Review“If, like Martha, you get ‘a ripple of joy when you hold a ripe tomato,’ then you’ll get a tidal wave of glee when you cook from this book. Whether it’s the Upgraded Niçoise Salad with Roasted Tomatoes and Deviled Eggs or the Seafood and Tomato Soup, there’s a surprise in each recipe and so much delight in the collection. You don’t have to have a tomato patch to cook the recipes, but their allure just might make you want to dig up some dirt and start a garden.”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie“James Beard Award winner Holmberg informs and delights. . . . An indispensable resource.”—Publishers Weekly, STARRED REVIEW“Consider this the tomato Bible. . . . The 100 dishes will turn tomato cooking/eating habits upside down. . . . Destined to be an all-season favorite.”—Booklist, STARRED REVIEW“This book is as delightful as its subject matter(if not more so!). I did not know I could love tomatoes more until Martha showed me how. She perfectly masters transforming a simple ingredient into the unexpected in this delightful and whimsical book.”—Justine Doiron of @Justine_Snacks“Martha teaches us how to pick the perfect tomatoes and turn them into dishes you’ll be dying to eat—soups and salads, of course, but also hand pies, gratins, tarts, and more.” —Joshua McFadden, author of Six Seasons: A New Way with Vegetables and Grains for Every SeasonTable of ContentsIntroduction My Thoughts on Recipes My Thoughts on Key Ingredients That Aren't Tomatoes With So Many Tomatoes, How to Choose the Right One? General Tomato Terminology Canned Tomatoes Aren't Second-Class CitizensTomato Snacks and Drinks Grilled Bread with Tomato and Olive Oil Fresh Tomato Salsa That Clings to the Chip Roasted Green Tomato Salsa Upgraded Chile con Queso Dip Quick-Pickled Cherry Tomatoes Lacto-Fermented Pickled Tomatoes Tomato Toasts with Toppings Classic Roasted Tomatoes Grilled Cheese with Sun-Dried Tomato and Smoky Red Pepper Mayo Fried Green Tomatoes with Three Sauces Sun-Dried Tomato and Smoky Roasted Red Pepper Mayo Sweet Onion and Curry Mayonnaise Triple-Lemon Mayonnaise Welsh Rarebit on Toast with Tomato Jam Tomato Jam #1—Citrus and Ginger Tomato Jam #2—Sweet and Spicy Fried Tomato Leaves with Anchovies and Mozzarella Tomato Shrub and Ideas for Sodas G & T & T (Gin & Tonic & Tomato) “Improved” Bloody Mary Cosmato Tomato Water Tomato Syrup Tomato Salads A Perfect Platter of Sliced Tomatoes Tomato Leaf, Arugula, and Other Mixed Greens Salad Shaggy Bread Crumbs Parmigiano Croutons Sungold Cherry Tomato and Summer Corn Salad Plums, Tomatoes, and Blueberries in Spiced Pomegranate Molasses Dressing Tomato-Peach Salad with Lime-Ginger Dressing Tomato, Peach, and Red Pepper Salad with Burrata Watermelon, Cherry Tomato, and Cucumber Salad in Smoky Lime Vinaigrette Smoky Lime Vinaigrette Caesar-Style Vinaigrette Tangerine-Brown Butter Vinaigrette Tomato-Ginger Vinaigrette Lemon and Thyme Vinaigrette Classic Panzanella Grilled Bread Salad with Tomatoes, Shrimp, Lemon, and Thyme BLT Salad Creamy Salad Dressing Farro Salad with Sungolds, Mint, Roasted Red Pepper, and Cucumbers on Whipped Ricotta Upgraded Niçoise Salad with Roasted Tomatoes and Deviled Eggs Greek Salad, Revisited Caprese Salad, Reconsidered French Lentils with Cherry Tomatoes, Wrinkly Green Beans, and Smoky Almonds Tomato Soups and Stews Gazpacho #1—Blended and Smoky Gazpacho #2—Finely Chopped and Fresh Gazpacho #3—Clear and Intensely Tomatoey Chilled Roasted Tomato, Corn, and Potato Soup Soup of the Season Classic Tomato Soup, with Three Variations Tomato Soup with Coconut, Chicken, and Chile Seafood and Tomato Soup with Smoky, Garlicky Grilled Bread Tomato Pastas and Risottos Sheet-Pan Spaghetti Sauce Fresh Tomato Marinara Sauce (with a Secret Ingredient) Foundational Tomato Sauce Tomato Sauce with Mushrooms and Sweet Peppers All the Salty Things Tomato Sauce Slightly Excessive Meat Sauce Creamy Tomato Sauce (with or without Vodka) Tomato Leaf and Basil Pesto Flash-Sautéed Cherry Tomatoes, Lemon, and Tuna on Angel Hair Pasta Pasta with No-Cook Tomato Sauce with Feta, Mint, and Parsley Penne with Blasted Cherry Tomatoes, Fennel, and Salami Blasted Cherry Tomatoes Ravioli in Brown-Butter Tomato Sauce Tomato Risotto with Summer Veg Macaroni and Cheese with a Layer of Roasted Tomatoes and Green Chiles Pappardelle with Tomato, Tender Leeks, Shrimp, and Brown Butter Low and Slow Roasted Fresh Plum Tomatoes Tomato Main Dishes Roasted Tomato, Potato, Dill, and Feta Frittata Chickpea and Tomato Stew with Lots of Greens Roasted Fish Fillets with a Jumble of Tomatoes Grilled Whole Fish with Tomato, Black Olives, and Parsley-Mint Pesto Parsley-Mint Pesto with Walnuts Tomatoes, Shrimp, and Chickpeas Baked with Feta and Crunchy Crumbs Chicken Schnitzel with Tomato and Fennel Salad Roast Chicken Thighs with Sheet-Pan Tomato-Onion Compote French Chicken Fricassee with Vinegar and Tomatoes Butternut Squash and Apple Cabbage Rolls Baked in Tomato Sauce Tomatoes Stuffed with Spiced Beef Picadillo Tender Lamb Meatballs in Tomato Sauce with Fragrant Spices Braised Beef Short Ribs with Tomato, Dried Porcini, and Red Wine Tomato Paste (Conserva) Tomato Side Dishes Provençale Tomatoes Long-Cooked Romano Beans with Tomatoes and Savory Tomato, Potato, and Gruyère Gratin Paella-Style Tomato-Saffron Rice Susie’s Tomato and Zucchini Gratin My Time-Consuming-but-Worth-It Ratatouille White Beans with Tomato Confit and Herbs Tomato Tarts and Pastries Tomato Tart with Ricotta and Herbs Flaky Pastry Dough Tomato-Gruyère Galette with Walnut Crust Walnut Pâte Brisée Roasted Tomato Puff Pastry Appetizer . . .with Options Tomato Tart with Parmigiano Frangipane Tomato, Turkey, and Havarti Turnovers Super-Flaky “Almost” Puff Pastry Dough Cherry Tomato Clafoutis Cherry Tomato Confit Tomato Pissaladière Roasted Canned Tomatoes Resources Acknowledgments Index

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Book SynopsisEnter the Amish world of hard work, sturdy families, and the freshest produce. The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables. Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more!Amish Canning & Preserving gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.

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Book SynopsisPickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.

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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 SynopsisThis title features 140 delicious jams, jellies and relishes shown in 220 photographs. You can discover how to make 140 fabulous jams, jellies, pickles, relishes and chutneys. Every kind of preserve and pickle is covered in chapters on Jams and Conserves; Sweet Fruit Jellies; Marmalades; Curds, Butters and Cheeses; Sweet Fruit Preserves; Pickles; Chutneys; Relishes; Jellies; and Sauces and Mustards. It explains all the ingredients and techniques used, selecting the most suitable fruit and vegetables, and preserving them with salt, vinegar, sugar and alcohol. It features an amazing range of recipes from Papaya and Apricot Jam, Rosehip and Apple Jelly, and Fine Lime Shred Marmalade to Plum Butter, Hot Thai Pickled Shallots, and Honey Mustard. At-a-glance notes provides a complete nutritional breakdown for each recipe. Homemade preserves are delicious, easy to make and the perfect gift. This book will help you ensure that the shelves of your store cupboard will always be full of wonderfully tasty, fragrant condiments and confections made in your own kitchen. The recipes cover every kind of preserve and pickle. There are chapters on Jams and Conserves; Sweet Fruit Jellies; Marmalades; Curds, Butters and Cheeses; Sweet Fruit Preserves; Pickles; Chutneys; Relishes; Jellies; Sauces and Mustards. Whether you are tempted by Damson Jam, Spiced Cider and Apple Jelly, Lemon and Ginger Marmalade, Pear and Vanilla Butter, Tart Tomato Relish, or Tarragon and Champagne Mustard, this book will be a constant delight and inspiration.

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Book SynopsisAn informative and inspirational guide aimed at anyone who fancies giving chilli growing a go.From 'Hungarian Hot Wax' to 'Red Savina', and 'Scotch Bonnet' to 'Elephant's Trunk', chillies come in dozens of shapes, colours and degrees of spiciness - from sweet and succulent to blow-your-head-off hot.RHS Red Hot Chilli Grower provides everything you need to grow your own chillies from scratch, with step-by-step instructions for sowing seeds, caring for the plants, harvesting the fruit and troubleshooting common problems. Chilli-lovers will also find plenty of background information, such as a short history of the chilli and a guide to Scoville heat units (the official measurement of spicy heat), as well as tasty tips for enjoying the fruits of your work. Packed with charts, checklists, photographs and illustrations, this is the perfect guide to the world of grow-your-own chillies.

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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 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 *

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Book Synopsis

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Book Synopsis

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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 SynopsisDelicious and original recipes for 100 different pickles and preserves, from fruit-filled jams, jellies and marmalades, to tasty curds, cordials and chutneys. There's something about homemade produce that always tastes so much superior than anything store bought. Making jams, jellies, preserves and pickles at home has never been so popular, and is the perfect way to use up surplus seasonal fruits or vegetables; by turning them into something tasty and longer-lasting. Flavours and combinations are vast and range from the traditional tried-and-tested recipes such as orange marmalade and redcurrant jelly, to the more adventurous and exotic like the butternut and ginger curd or the pear and chocolate jam. Full of lip-smacking recipes, including ways to create sippable cordials, pickle vegetables, store fruit in syrup, the secrets to great flavours, simply made, are unlocked in this delightful book.

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