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Ferment: A Guide to the Ancient Art of Culturing Foods, from Komb...
by Holly Davis

Language

English

Pages

272

Publication Date

March 05, 2019

Product Description
Customer Reviews
Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar鈥攁nd lesser-known鈥攃ultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised a...
by , Brian Polcyn

Language

English

Pages

320

Publication Date

September 03, 2013

Product Description
Customer Reviews
<p><strong>An essential update of the perennial bestseller.</strong></p><br /><p><em>Charcuterie</em> exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, p芒t茅s, and confits. <em>Charcuterie: Revised and Updated</em> will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.</p><br /><p>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience 鈥渂ecame a fascination that transformed into a quest鈥?to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. 鈥淢y Polish grandma made kielbasa every Christmas and Easter,鈥?he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.</p><br /><p>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <em>Charcuterie: Revised and Updated</em> is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p芒t茅s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p芒t茅 de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.</p><br /><p>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, <em>Charcuterie: Revised and Updated</em> remains the undisputed authority on charcuterie.</p>
Harvest Season: a novel (Book 2)
by Melanie Lageschulte

Language

English

Pages

250

Publication Date

May 29, 2017

Product Description
Customer Reviews
<b>The right road will always lead you home. But how do you know which path to choose?</b><br /><br />As late summer fades into fall, Melinda鈥檚 efforts at her rented farmhouse are starting to bear fruit. She鈥檚 learned to preserve produce, outsmart some stubborn chickens and wrangle a flock of spoiled sheep. <br /><br />She revels in the peace she's found in the country, where time is marked by morning-fresh eggs and stunning sunsets. But even in the small town of Prosper, nothing stays the same. One member of the hardware store鈥檚 coffee group shares a startling announcement, and a trip back to the city makes Melinda realize how deep her roots run in rural Iowa. <br /><br />When autumn's changing winds bring new opportunities, will she seek the security of her old life or take a chance on an uncertain future? Escape to the heartland with this refreshing rural series!<br />
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide ...
by , Christopher Shockey

Language

English

Pages

406

Publication Date

June 25, 2019

Product Description
Customer Reviews
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic聽superfoods with <i>Miso, Tempeh, Natto & Other Tasty Ferments</i>. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components聽of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their聽ferments feature creative combinations such as ancient grains tempeh, hazelnut鈥揷ocoa nib聽tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts聽including natto polenta, Thai marinated tempeh, and chocolate miso babka. For聽enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.<br /><br /> This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.<br /> 聽
Mastering Fermentation: Recipes for Making and Cooking with Ferme...
by Mary Karlin

Language

English

Pages

256

Publication Date

August 27, 2013

Product Description
Customer Reviews
<b>A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.<br /></b><br />Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. <i>Mastering Fermentation</i> is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.<br /><br /> Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, <i>Mastering Fermentation</i> will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves...
by Karen Solomon

Language

English

Pages

210

Publication Date

June 10, 2014

Product Description
Customer Reviews
<b>From authentic Korean kimchi, Indian chutney, and聽Japanese tsukemono to innovative combinations聽ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide</b>.<br /><br /><i>Asian Pickles</i>聽introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the聽novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East鈥擪orean聽Whole Leaf Cabbage Kimchi, Japanese聽Umeboshi, Chinese聽Preserved Vegetable, Indian聽Coconut-Cilantro Chutney, Vietnamese聽Daikon and Carrot Pickle, and more鈥?lt;i>Asian Pickles</i>聽is your passport聽to explore this region鈥檚 preserving possibilities.
The New Midwestern Table: 200 Heartland Recipes: A Cookbook
by Amy Thielen

Language

English

Pages

400

Publication Date

September 24, 2013

Product Description
Customer Reviews
<b>Minnesota native Amy Thielen, host of <i>Heartland Table</i> on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.<br /></b><br />Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle鈥檚 meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City鈥檚 best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. <br /><i><br />The New Midwestern Table</i> reveals all that she鈥檚 come to love鈥攁nd learn鈥攁bout the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region鈥檚 most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook,...
by Toby Amidor MS RD CDN

Language

English

Pages

234

Publication Date

August 08, 2017

Product Description
Customer Reviews
<p><strong>The Complete Guide to the Convenience of Meal Prepping</strong></p><p>The secret to savoring healthy meals throughout the week is simple鈥攑rep work. <em>The Healthy Meal Prep Cookbook</em> offers expert advice that takes the challenge out of meal prep with practical and straightforward advice anyone can master. Featuring three, 2-week meal plans鈥攁s well as over 100 healthy, storage-friendly recipes鈥攖his meal prep cookbook is a great choice for new and experienced food preppers alike.</p><p><em>The Healthy Meal Prep Cookbook</em> includes:<ul><li><strong>3 Complete Meal Plans</strong>鈥擣rom shopping lists to prep day directions, this meal prep cookbook walks you through the process.</li><li><strong>Detailed Prep Guides</strong>鈥擝ecome a meal prep pro thanks to detailed guides on storage necessities, freezer basics, staples for mix-and-match meals, and more.</li><li><strong>100+ Prep-Friendly Recipes</strong>鈥擫earn to cook, store, and reheat healthy breakfasts, lunches, dinners, and snacks that are sure to satisfy every taste.</li></ul><p>Fill your fridge and freezer full of wholesome food with <em>The Healthy Meal Prep Cookbook</em>.</p>
Mediterranean Diet Meal Prep: Easy and Healthy Mediterranean Diet...
by Brandon Hearn

Language

English

Pages

106

Publication Date

March 01, 2019

Product Description
Customer Reviews
<strong></strong><ul><li><h3><em><strong>Are you looking for easy recipes?</strong></em></h3></li><li><h3><em><strong>Are you going to cut carbs and sodium from your diet?</strong></em></h3></li><li><h3><em><strong>Are you hoping to reap the benefits the Mediterranean Diet has to offer?</strong></em></h3></li><li><h3><em><strong>Have you ever had an idea of a diet that can be delicious and healthy and can even be better than following any other diets?</strong></em></h3></li></ul><h2>Then this <strong>Mediterranean Diet Guide</strong> can help you to save your time and money!<em></em><br /></h2><p><br /></p><p><strong>As a traditional way of eating for many cultures worldwide, the Mediterranean diet wasn鈥檛 designed for weight loss. It just so happens that one of the healthiest diets around the globe also is good for keeping your weight down.</strong><br /></p><h3><em><strong>Here Is A Preview of What You'll Learn in This Book...</strong></em></h3><ul><li><em><strong>Dozens of Easy to Follow Recipes</strong></em>聽using ingredients that are easily found at your local grocery store 鈥?each with detailed nutritional information.</li><li><em><strong>Healthy and Delicious Mediterranean<strong> </strong>Diet Food</strong></em>聽for Every Occasion conveniently indexed and organized into chapters including Breakfast, Lunch, Dinner</li><li><em><strong>21 Days Mediterranean</strong></em>聽<em><strong>Meal Prep Meal Plan</strong></em>, detailing the essential information you need to know to master the very best mediterranean diet dishes you and your family have ever tasted.</li></ul><p><u><strong>Please note: Book is available in 2 Paperback formats- Black&White and Full color.</strong></u><br /></p><p><u><strong>Choose the best for you!</strong></u><u><strong></strong></u><br /></p>
The Art of Fermentation: An In-Depth Exploration of Essential Con...
by Sandor Ellix Katz

Language

English

Pages

531

Publication Date

May 14, 2012

Product Description
Customer Reviews
<p>Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a <em>New York Times</em> bestseller, <em>The Art of Fermentation</em> is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.</p><br /><br /><p>While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information鈥攈ow the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.</p><br /><br /><p>With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.</p><br /><br /><p>Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first鈥攁nd only鈥攐f its kind.</p>

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