LET S PRESERVE IT 579 RECIPES FOR PRESERVING FRUITS AND VEGETABLES AND MAKING JAMS JELLIES CHUTNEYS PICKLES AND FRUIT BUTTERS AND CHEESES SQUARE PEG COOKERY CLASSICS

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Let S Preserve It

Author : Beryl Wood
ISBN : 9781448138364
Genre : Cooking
File Size : 61.86 MB
Format : PDF, ePub, Mobi
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First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness.
Category: Cooking

The Modern Preserver Jams Pickles Cordials Compotes And More

Author : Kylee Newton
ISBN : 9781581575248
Genre : Cooking
File Size : 52.10 MB
Format : PDF, ePub, Docs
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Innovative jam and pickle recipes offers a brand new take on a very old craft Preserving is an ancient technique that speaks to a modern sensibility. It puts you in step with the seasons, uses up leftover fruits and vegetables, and gives you complete control over what goes into your food. In The Modern Preserver, Kylee Newton takes you through every aspect of preserving: from classic jams and jellies, to pickles and fermentation, and to chutneys, cordials, and compotes. Newton's easy-to-follow, step-by-step instructions wed age-old methods with a contemporary flavor. The book features more than 130 creative and unique recipes for even the most discerning palate, including: Rhubarb &Prosecco Jelly Spicy Bourbon Pickles Mango Salsa Chutney Roasted Red Pepper Ketchup Pineapple & Chili Syrup These delicious recipes also make stylish gifts and reassuringly natural homemade treats.
Category: Cooking

Batch

Author : Joel MacCharles
ISBN : 044901665X
Genre :
File Size : 79.74 MB
Format : PDF, ePub, Mobi
Download : 999
Read : 409

Discover seven different ways to preserve "from nose to tail" in this beautiful and informative guide from superstar bloggers Joel MacCharles and Dana Harrison. For anyone who wants to cut down on waste and feel more connected to what they eat, Batch opens up a new world of cooking, growing, and of course, preserving. When Joel and Dana, the creators of WellPreserved.ca, first started cooking and blogging, they didn't set out to try and change their relationship with food (or build a pantry containing almost 1,000 jars!). But as they began to see the benefits of cooking local food that was in-season, and preserving it for future use, they realized that they wanted to become part of a larger conversation on how to make good food accessible--regardless of time, budget or kitchen size. They started thinking of ways to preserve ingredients "from nose to tail"--using as much as possible from their ingredients, and thinking of different methods that would highlight each element. In Batch, their first cookbook, Joel and Dana showcase seven different preserving techniques--canning, pressure canning, dehydrating, fermenting, cellaring, curing and infusing--and then take readers on a trip to the market in twenty-five ingredients. From spring asparagus to summer peaches, blueberries and raspberries; hearty beans, cabbage and chilies in fall and winter to a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your ingredients and your kitchen. With their signature approachable and fun style, Joel and Dana share how preserving has shaped their lives and their sense of community, explain how to make two preserves at once, and serve up mouthwatering, full-plate recipes that pair perfectly with your homemade preserves--so that your products fill your plate and not your cupboard. With personal anecdotes, creative and incredible recipes, brilliant photography and gorgeous illustrations, Joel and Dana demonstrate how to incorporate preserving into your own kitchen and community. This is not your grandma's jam book.
Category:

The Perfect Pickle Book

Author : David Collison
ISBN : 9781909166530
Genre : Cooking
File Size : 31.67 MB
Format : PDF, ePub
Download : 637
Read : 1047

This original edition of this book started life in 1988 as an accompaniment to the six-part "BBC2 TV" series "The Perfect Pickle Programme", which has subsequently been seen worldwide in countries as far apart as Slovenia and Japan. It went on to appear in three editions. What has happened since then has been little short of a revolution. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It's easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know that they can add a buzz to quite ordinary food. Fresh produce has always been at the heart of good pickling, and home-grown is best of all. Increasing numbers of allotment holders are subscribing to the notion of 'plant it, pick it and pickle it', precisely because it makes economic as well as culinary sense. Farmers' markets, which are spreading throughout the country at an astonishing rate (there are now over 500), are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless 'food miles'. And we mustn't forget those staunch and valiant members of the Women's Institutes, who continue to fly the flag for all things honest and homemade. Hopeful signs, indeed. But it isn't simply fashion: the number of city restaurants and country pubs now offering home-pickled red cabbage, pickled walnuts and piccalilli (which can be served with anything from deep-fried goats' cheese or ham hock terrine to seared scallops) is astonishing. Cooks and chefs of an older generation have also discovered a new passion for domestic industry (what the nineteenth-century radical William Cobbett dubbed 'cottage economy'): in the early days it was enough to bake your own bread, now full-scale home production is what counts. Legions of enthusiasts are bringing it all back home and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong - on the front row. Here is a completely revised and updated edition of this popular and much in demand handbook with recipes not just for fruit and vegetable pickles but for pickled meats and fish.
Category: Cooking

The Complete Book Of Preserves And Pickles

Author : Catherine Atkinson
ISBN : 1844772659
Genre : Cooking
File Size : 21.8 MB
Format : PDF, ePub, Docs
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Make the most of nature's bounty with this collection of 150 delicious preserves to stock your store-cupboard, from shredded marmalade to pickled shallots.
Category: Cooking

Top 100 Food Plants

Author : Ernest Small
ISBN : 9780660198583
Genre : Food crops
File Size : 65.38 MB
Format : PDF, ePub, Docs
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Reviews scientific and technological information about the world's major food plants and their culinary uses. This title features a chapter that discusses nutritional and other fundamental scientific aspects of plant foods. It covers various categories of food plants such as cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, and spices.
Category: Food crops

Artisan Preserving

Author : Emma Mcdonald
ISBN : 1848991959
Genre : Cooking
File Size : 81.25 MB
Format : PDF, ePub, Mobi
Download : 830
Read : 1114

Artisan Preserving is a one-stop resource for all of your preserving needs. Everyone can now enjoy the fruits of their labors with this book from the UK's foremost producer of a huge range of preserves. Whether you have foraged hedgerows, picked produce from your own--or a community garden--or searched out the best seasonal buys in the supermarket, this book contains a comprehensive collection of recipes for preserving fruit and vegetables, meat and fish. Learn the lost arts of curing, drying, pickling, bottling/canning, crystalizing and jellying; make all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, ketchups, confits and salamis, fruit curds, cheeses and butters, and dried fruits and veggies. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, rhubarb chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, some of them modern inventions, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your muslins and straining funnel and get preserving!
Category: Cooking

Ulysses

Author : James Joyce
ISBN : 9781512406566
Genre : Fiction
File Size : 54.48 MB
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An extraordinary look at an ordinary dayJune 16, 1904in the life of a middle-aged Jewish man living in Dublin, Ireland. Leopold Bloom, who is sure that his wife is being unfaithful, must come to terms with how that affects their marriage and whether it changes the nature of their love for one another. Richly detailed stream-of-consciousness narration immerses the reader in the thoughts and emotions of the characters as they deal with the normal events of daily life in Dublin, as well as grander issues like sexuality, prejudice, birth, and death. This is an unabridged version of Irish author James Joyce's groundbreaking modernist tale, which parallels Homer's Odyssey. It was first published serially in the American journal The Little Review between 1918 and 1921, and published in novel form in 1922 in Paris.
Category: Fiction

Preserves

Author : Pam Corbin
ISBN : 9781408896303
Genre : Cooking
File Size : 31.74 MB
Format : PDF, Kindle
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In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around. Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.
Category: Cooking

The Cultural History Of Plants

Author : Sir Ghillean Prance
ISBN : 9781135958107
Genre : Reference
File Size : 66.32 MB
Format : PDF, Docs
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This valuable reference will be useful for both scholars and general readers. It is both botanical and cultural, describing the role of plant in social life, regional customs, the arts, natural and covers all aspects of plant cultivation and migration and covers all aspects of plant cultivation and migration. The text includes an explanation of plant names and a list of general references on the history of useful plants.
Category: Reference