Cookery: preserving and freezing Books
Amazon Digital Services LLC - Kdp Canning Made Simple
£13.70
Amazon Digital Services LLC - Kdp The Homesteaders Guide to Canning Fermentation
£11.99
Amazon Digital Services LLC - Kdp The Homestead Guide to Canning and Preserving
£13.90
Amazon Digital Services LLC - Kdp Preserve the Harvest
£999.99
Amazon Digital Services LLC - Kdp Freeze Smart
£11.51
Amazon Digital Services LLC - Kdp The Ultimate Guide to CANNING and PRESERVING
£16.09
Independently Published Fermentation for the absolute beginner
£12.39
Independently Published Timeless Preserves
£14.30
Independently Published Confit Cookbook: Book 3, for Beginners Made Easy Step by Step
£8.99
Independently Published The All New Complete Guide To Home Canning And Preserving: Ball Canning Book Of Home Preserving
£9.23
Independently Published Gastric Bypass Cookbook for All Stages: Easy and Healthy Recipes to Eat Well after Weight Loss Surgery
£9.19
Independently Published The Complete Waterbath Canning Cookbook For Beginners And Expert: The Art Of Preserving And Canning Your Harvest
£9.19
Independently Published Fermentation for Beginners
£12.61
Little, Brown & Company Field Notes for Food Adventure Recipes and
Book Synopsis
£26.62
Running Press Preserving by the Pint
Book Synopsis
£19.80
Running Press,U.S. The Food in Jars Kitchen
Book SynopsisThe book Food in Jars readers have been waiting for: 140 recipes for the preserving kitchen, helping you use up your homemade pantry!Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include: Jam-Filled Biscuits Preserved Lemon Hummus Strawberry Basil Pizza Jam-Lacquered Chicken Wings Lemon Curd and Blueberry Tart Pantry Sangria With chapters focusing on great ways to use preserves throughout the day and for every meal, readers aren''t required to have a specific preserve on hand to work, m
£18.04
Tuttle Publishing The Korean Table
Book SynopsisTrade Review"Alluring …A welcome and undaunting introduction into Korean cuisine." --Publisher's Weekly"A very appealing introduction to Korean cuisine, both classical and contemporary."--Library Journal"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap a new collection of recipes that are new, fresh, healthy and full of flavor." --Gourmet Retailer
£13.49
Workman Publishing Keeping the Harvest Preserving Your Fruits
Book SynopsisNothing says cozy like a rustic kitchen strung with dried garlic and herbs, while jars of handmade jelly sit on the counter waiting to be slathered onto freshly baked bread. Enjoy the bountiful produce picked straight from your backyard garden year-round with these simple yet satisfying home-preserving techniques. From canning, drying, and pickling in autumn to curing and cold storage after the frost comes, you'll soon be a master at outwitting nature's growing rhythms.
£12.99
Workman Publishing Dave Millers Home Brewing Guide Everything You
Book SynopsisIn this comprehensive guide to homebrewing, Dave Miller offers expert advice on the entire brewing process. With up-to-date techniques, simple definitions for unfamiliar terminology, and helpful diagrams demonstrating proper equipment layouts and methods, Miller includes everything you need to know to brew great-tasting beer at home. Clear enough for the novice, yet thorough enough to earn a home in the libraries of accomplished brewmasters, Dave Miller's Homebrewing Guide is packed with useful information that will inspire you to take your beer to the next level.
£13.29
Little, Brown Book Group How to Store Your Home Grown Produce
Book SynopsisIt''s wonderful to grow your own fruit and vegetables but what do you do when it all ripens at once? How do you cope with the glut which threatens to overwhelm you?Will help all those who grow their own fruit and vegetables to store their produce properly so that it will last for months and feed the family when the garden''s bare.Easy and practical advice on how to bottle, dry, freeze and even salt home grown fruit and vegetables.Discover the taste of your delicious homemade jams, chutneys and ketchups.John and Val Harrison reveal just what you can do with that bountiful harvest and share their 30 years'' experience of growing fruit and vegetables and you''ll never waste another tomato or courgette again.Praise for John Harrison:''Britain''s greatest allotment authority''. Indpendent on Sunday.
£9.99
Workman Publishing A Guide to Canning, Freezing, Curing & Smoking
Book SynopsisPreserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.
£13.29
Workman Publishing The Big Book of Preserving the Harvest: 150
Book SynopsisLearn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.
£16.14
Workman Publishing The Beginner's Guide to Preserving Food at Home:
Book SynopsisFreeze, dry, can, root cellar, and brine your favorite produce right at home. For those with a bounty of fresh produce but short on time, Janet Chadwick’s introduction to the world of preserving provides step-by-step instructions and inspiring easy-to-follow recipes. Preserving tips, hints, and shortcuts, along with guidance on essential time-saving equipment and methods for keeping vegetables, fruits, and herbs at peak freshness until you’re ready to work with them give busy home cooks greater flexibility in making the harvest last. Discover the best and quickest techniques for root cellaring, freezing, canning, and drying everything from asparagus to winter squash, from apples to strawberries. Then dip into recipes for pickles, relishes, sauerkraut, sauces, jams, marmalades, and more. A troubleshooting chapter answers frequently asked questions and a selection of recipes for quick harvest dishes serves up stress-free, healthy mealtime inspiration that makes the most of the fresh foods you’re already processing. So pick up a crate of inexpensive, less-than-perfect tomatoes at the farmers’ market and turn them into jars of spicy salsa or buy a few extra peaches and can a delicious batch of jam to serve with breakfast. You’ll extend the summer harvest and find yourself serving up delicious, locally grown food all year long.
£12.34
Workman Publishing CloneBrews, 2nd Edition: Recipes for 200
Book SynopsisBrew your own clones of Magic Hat #9, Ithaca Brown, Moose Drool, Samuel Adams Boston Ale, and 196 more commercial beers! Revised, improved, and expanded, this second edition of CloneBrews contains 50 brand-new recipes, updated mashing guidelines, and a food pairing feature that recommends the best fare to match every beer. With basic brewing equipment and a bit of know-how, you can duplicate all of your favorite lagers and ales from home.
£14.24
Workman Publishing Put 'em Up!: A Comprehensive Home Preserving
Book SynopsisWith simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.
£17.99
Workman Publishing The Pickled Pantry: From Apples to Zucchini, 150
Book SynopsisBlending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
£16.14
Workman Publishing Brewing Made Easy, 2nd Edition: A Step-by-Step
Book SynopsisGet brewing! This foolproof beginner’s guide to brewing great beer at home includes everything you need to know to make your very first batch. With step-by-step instructions, insightful advice, and simple recipes for a variety of beer styles, you’ll be proudly sipping your own homemade beer in no time. This revised edition covers additional techniques and equipment, as well as new varieties of hops and other ingredients. Ground yourself in the basics of homebrewing and experiment with new tastes and combinations. It’s fun, easy, and oh-so-rewarding!
£10.44
Workman Publishing Butchering Poultry, Rabbit, Lamb, Goat, and Pork:
Book SynopsisSlaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
£20.99
Workman Publishing The Backyard Homestead Book of Kitchen Know-How:
Book SynopsisGrowing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available. Also available in this series: The Backyard Homestead, The Backyard Homestead Book of Building Projects, The Backyard Homestead Seasonal Planner, and The Backyard Homestead Guide to Raising Farm Animals.
£14.99
Workman Publishing Cured Meat, Smoked Fish & Pickled Eggs: Recipes &
Book SynopsisEasy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
£16.14
Workman Publishing Fix, Freeze, Feast, 2nd Edition: The Delicious,
Book SynopsisWith this updated second edition of a best-selling cookbook, you can have it all — great tasting, nutritious meals that don’t break the bank or your daily schedule. Cook one recipe in bulk and stock your freezer with three nights of homemade dinners for your family. Updated recipes incorporate plenty of fresh, seasonal produce, along with bulk grains and beans. From Asparagus and Potato Frittata and Lemon Blueberry Strata to Tomato Basil Soup and Berry-Roasted Chicken, the 150 tasty options span the menu. Filling the freezer with healthy, ready-to-cook meals is more delicious than ever.
£14.24
WW Norton & Co Mrs. Wheelbarrows Practical Pantry
Book SynopsisThe indispensable guide to year-round food preserving, including recipes to use what has been preserved.Trade Review"Don't think of this book as a how-to-make-jellies-and-jams book but rather a thorough primer on small-scale preservation of all the foods we keep, one that deserves to be in home and restaurant kitchens alike" -- Michael Ruhlman, author of Soul of a Chef and Ratio and coauthor of Charcuterie "Barrow has set out to present 'putting up' not as a hobby, but as a smart way to supply yourself year-round with better ingredients." "A friend in the kitchen is a pleasure, but a friend who's a mentor and a master is even better. A Mrs. Beeton for the DIY generation, one who guiltlessly inspires you to make all your kitchen staples from scratch, Mrs. Wheelbarrow is a household expert who's about to become a household name." -- Amanda Hesser and Merrill Stubbs, cofounders of Food52.com "Cathy Barrow's is an essential voice in the new conversation we are having about the way we eat. Authoritative and comprehensive, Mrs. Wheelbarrow's Practical Pantry brims with sound advice and precise recipes all delivered in the reassuring tone of someone who knows her way around a water bath." -- Spike Gjerde, chef/owner, Woodberry Kitchen, Baltimore, Maryland "I came to this book for its clear, accurate, and unintimidating instructions on all aspects of food preservation. I will keep coming back time after time for Barrow's lifetime's worth of delicious recipes for jams, sauces, pickles, and cured meat. They will make my pantry the happiest corner of my kitchen." -- Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit "A beautifully produced, encyclopedic guide to preserving and canning." -- Corby Kummer "Brings warm-water canning and pressure canning together for the modern kitchen... An excellent primer and reference with many recipes that put the preserved fruit, vegetables, meat, fish and cheese to good use." -- Michael Ruhlman "A terrific compendium...with clear instructions and an authoritative, non-preachy voice."
£26.59
MP-NCA Uni of North Carolina Pickles and Preserves
Book SynopsisThis volume introduces the modern cook to 408 recipes covering pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits.Trade Review"With Mrs. Brown as guide, even novices, busy professionals, and occasional cooks can successfully master this rewarding home art." - Damon Lee Fowler, from the Foreword
£22.46
University of Minnesota Press Savory Sweet
Book SynopsisThe first architectural history of post-1967 Jerusalem, revealing the ways architectural modernism and Zionism have intertwined to imagine and reshape the cityTrade Review"Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways."—Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest"Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper."—Lynne Rossetto Kasper, Host, The Splendid Table® from American Public Media"This delightful book is full of promise—the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it’s better than fresh—a situation I’m too familiar with. This is a lovely work."—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone"Absolutely a home cook’s canning bible."—St. Cloud Times"There are 200 pages of recipes here to keep you occupied during harvest season and ensure that you’ll have a stocked pantry in the coldest, most barren months."—City Pages"In their cookbook Beth Dooley and Mette Nielsen show first-time cooks and experienced canners alike how to turn fresh produce at the peak of the season into brilliant condiments."—Viking MagazineTable of ContentsContentsConserves: Nordic Flavors of the New HeartlandThe New Heartland ApproachThe Tools!The TechniquesThe Good StuffFruitApplesApplesauce with Grapefruit and CardamomCaramel Apple Butter with LemongrassEarl Grey Crabapple JellyOven-dried ApplesSavory Apple Compote with Horseradish and ChiliBlackberriesBlackberry Bay JamBlackberry Preserves with Lime and Candied GingerBlackberry Syrup with Lime and LemongrassBlueberriesFit for a Queen JamSavory Blueberry Jam with Rosemary, Black Pepper, and Lemon VerbenaSweet Blueberry VinegarCherriesTart Cherry Jam with Vanilla, Almond, and Star AniseTart Cherry Syrup with Cardamom and Black PepperSweet and Savory Pickled Tart CherriesTart Cherry Compote with Ginger, Fennel, and Bay LeavesCitrusBlood Orange Marmalade with Vanilla and ChiliPreserved Limes with Bay Leaves and CorianderClassic Orange MarmaladeOrange Cherry ChutneySweet Brined LemonsCandied Citrus PeelBonus! Citrus SyrupCranberriesRustic Cranberry Strawberry Jam with Lime and VanillaCranberry KetchupPickled CranberriesCurrantsBlack Currant Preserves with RumBlack Currant Jam with Candied Ginger and Lemon ThymeLavender Scented White Currant SyrupSweet and Hot Red Currant RelishDried FruitApricot Prune JamBoozy FruitsElderberriesElderberry Apple ButterElderberry and Lemon Thyme ShrubGooseberriesGooseberry ChutneyGooseberry Jam with Lemon and VanillaGrapesSpicy Grape BBQ SaucePearsLime Ginger Pear ShrubSweet and Savory Pickled PearsSweet and Spicy Pear ChutneyPlumsChunky Plum CompoteOven Roasted Plum ChutneyPlum Jam with Port WineRaspberriesMinty Raspberry JamChipotle Raspberry SyrupSimple Raspberry SauceRhubarbVanilla Scented Oven Baked Rhubarb CompoteMint and Chili Sweet Pickled RhubarbRoasted Rhubarb KetchupStrawberriesOven Baked Strawberry Preserves with Ginger and Lemon VerbenaHot and Tangy Strawberry JamVegetablesAsparagusPickled Asparagus with Juniper and FennelBeansSpicy Wax Beans with TarragonWhite Bean Dip with Oven Dried Tomatoes and Smoked PaprikaBeetsPickled Golden Beets with Chili and GrapefruitRoasted Beet and Tomato RelishBroccoli and CauliflowerPickled Broccoli with Indian SpicesSpicy Pickled VegetablesCabbageCrunchy Pickled Red Cabbage with JalapeñoSimple Kraut with Apples and CorianderCarrotsCarrot Lemon Marmalade with Ginger and CardamomDanish Pickled CarrotsHot and Sweet Carrot RelishCornCorn SalsaHot and Sweet Pickled CornSweet Spicy Corn and Cabbage RelishCucumbersSavory Cucumber RelishSweet Pickled Cucumber SlicesEggplantEggplant Chutney with Cardamom and Pomegranate MolassesEggplant Dip with Poblano PeppersFennelFennel and Onion ConfitPickled Fennel with LemongrassGarlicGarlic Scape Pesto with Lemon and ThymeIndian Spiced Garlic ChutneySaffron Pickled GarlicMushroomsPreserved MushroomsMushroom KetchupOnionsCrispy Pickled Red OnionsOnion Pomegranate MarmaladeParsnipsParsnip and Grapefruit RelishParsnip Lime Marmalade with Chili and CorianderPeppers – Hot and SweetSweet Hot Pepper PicklesHarissa SauceRoasted Red Pepper DipPepper Packed KetchupRomesco DipPicante Pepper ChutneyRadishesFermented Radishes with Juniper and Coriander
£18.99
The University of North Carolina Press Pickles and Preserves
Book SynopsisWith complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest.Trade ReviewPerfect for novices and loaded with recipes that experienced canners will enjoy." - Durham Independent Weekly"Savor sweet and sour of the South." - Southern Pines Pilot"For any homesteading novice who's been intimidated by the idea of preserving, Weigl's book can be a confidence-booster." - Edible Charlotte"A multipurpose manual to get and to give." - Charleston Post and Courier"A complete and easy to follow compendium of the pickling and preserving art." - Mobile Press-Register "Canning enthusiasts will love [Andrea Weigl's] recipes" - The New Orleans Advocate"[A] splendid series." - Los Angeles Times
£14.20
New India Publishing Agency Drying Technologies for Foods: Fundamentals &
Book Synopsis
£101.76
HarperCollins Publishers Inc Preserving
Book Synopsis
£28.50
HarperCollins Publishers Inc Salt Smoke Time
Book SynopsisTrade Review“In the culinary world of the moment, technological prowess is yielding to more ancient and more time- tested techniques…Horowitz celebrates such rediscoveries with this very informative guide to foraging…For those ready to learn new foodways from their forebears, Horowitz presents intriguing and detailed instructions and correlative recipes.” — Booklist “Reading these homesteading, foraging, fishing, and hunting tips and game recipes feels like taking a mountain vacation. Recipes to savor include pickled chanterelle mushrooms and a hunter’s sausage spiked with ground juniper berries.” — Garden & Gun [March 2019 Reading List] “In this new cookbook, [Will Horowitz] pulls from the experiences of his childhood in upstate New York and offers a guide to foraging and approaching the kitchen as a naturalist in the contemporary world. The techniques in the book…aim to connect readers to a survivalist cooking tradition.” — Epicurious [40 New Cookbooks to Buy This Spring] “The man best known for creating the smoked watermelon ‘ham’ has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into this 320-page tome…Gorgeous photography and painstakingly detailed illustrations make this a perfect gift for anyone you know who’s looking to get back to the land.” — Grubstreet
£26.35
Penguin Books Canada Ltd The Simple Bites Kitchen Nourishing Whole Food
Book SynopsisNational Winner for Gourmand World Cookbook Awards 2017 - Family BooksWinner of the 2018 Taste Canada Awards - General Cookbooks, SilverDelicious, wholesome family-friendly recipes from the creator of the award-winning Simple Bites blogToasty warm in the winter and cool in the summer, Aimée’s comfortable kitchen is a place where the family gathers, cooks together, and celebrates everyday life. In The Simple Bites Kitchen, she brings her love of whole foods to the table and shares heart-warming kitchen stories and recipes that are nutritious, fairly simple to make, and utterly delicious. Aimée knows the challenges that come with feeding a family and tackles them head on by providing lunchbox inspiration, supper solutions and healthy snack options. Aimée’s collection of 100 wholesome recipes draws on her experience as a mom and a seaso
£23.40
Penguin Books Canada Ltd The Canning Kitchen
Book SynopsisA modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you’ll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites. In addition to year-round recipes, The Canning Kitchen includes all the basics you’ll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on cho
£999.99
Random House USA Inc Saving the Season A Cooks Guide to Home Canning
Book SynopsisThe ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire yearGardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The AtlanticStrawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney;
£32.40
Potter/Ten Speed/Harmony/Rodale The New Midwestern Table
Book Synopsis
£31.88
Random House USA Inc Jam Session
Book Synopsis
£21.38
Penguin Books Ltd Putting Food By Fifth Edition
Book Synopsis“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring· Mouthwatering recipes for pickles, relishes, jams, and jellies· Information on preserving with less sugar and salt· Tips on equipment, ingredients, health and safety issues, and resourcesTrade Review“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.”—The Boston Globe“The best and most complete on the subject we’ve seen.”—Herald Examiner (Los Angeles)“Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.”—The Miami Herald“An excellent resource.”—Los Angeles Times“Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can’t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies.”—The New York Times
£14.82
Houghton Mifflin Harcourt Publishing Company Preserving Italy
Book SynopsisDomenica Marchetti turns our gaze to the ever-alluring flavours and ingredients of Italy. Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. This book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections.
£16.14
Harvest House Publishers The Homestead Canning Cookbook Simple Safe
Book SynopsisEnjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Learn the basics of canning with step-by-step instructions and expert advice from certified master food preserver and cooking enthusiast Georgia Varozza.
£23.40
Schiffer Publishing Ltd Pickled Delicacies
Book Synopsis
£20.69
Random House USA Inc Pick a Pickle 50 Recipes for Pickles Relishes and
Book SynopsisFrom Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!
£15.65
