Well Preserved

Filename: well-preserved.pdf
ISBN: 0307405249
Release Date: 2010-10-27
Number of pages: 224
Author: Eugenia Bone
Publisher: Clarkson Potter

Download and read online Well Preserved in PDF and EPUB For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long. From the Trade Paperback edition.


Well Preserved

Filename: well-preserved.pdf
ISBN: 9780307885807
Release Date: 2010-10-27
Number of pages: 224
Author: Eugenia Bone
Publisher: Clarkson Potter

Download and read online Well Preserved in PDF and EPUB For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long. From the Trade Paperback edition.


The Kitchen Ecosystem

Filename: the-kitchen-ecosystem.pdf
ISBN: 9780385345132
Release Date: 2014-09-30
Number of pages: 416
Author: Eugenia Bone
Publisher: Clarkson Potter

Download and read online The Kitchen Ecosystem in PDF and EPUB Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish. Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually saves time when it comes to putting together dinner. Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.


Batch

Filename: batch.pdf
ISBN: 9780147529794
Release Date: 2016-05-03
Number of pages: 352
Author: Joel MacCharles
Publisher: Appetite by Random House

Download and read online Batch in PDF and EPUB “In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community. From the Hardcover edition.


A Chef s Tale

Filename: a-chef-s-tale.pdf
ISBN: 9780803234697
Release Date: 2010-12
Number of pages: 259
Author: Pierre Franey
Publisher: U of Nebraska Press

Download and read online A Chef s Tale in PDF and EPUB Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.


Food in Jars

Filename: food-in-jars.pdf
ISBN: 9780762441433
Release Date: 2012-05-22
Number of pages: 240
Author: Marisa McClellan
Publisher: Running PressBook Pub

Download and read online Food in Jars in PDF and EPUB A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.


Putting Food By

Filename: putting-food-by.pdf
ISBN: 9781101539903
Release Date: 2010-05-25
Number of pages: 464
Author: Ruth Hertzberg
Publisher: Penguin

Download and read online Putting Food By in PDF and EPUB “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 resources From the Trade Paperback edition.


The Kitchen Ecosystem

Filename: the-kitchen-ecosystem.pdf
ISBN: 0385345127
Release Date: 2014-09
Number of pages: 408
Author: Eugenia Bone
Publisher: Clarkson Potter

Download and read online The Kitchen Ecosystem in PDF and EPUB Features 400 different recipes that rely on a core set of 40 common ingredients that can be used fresh, preserved or with the parts usually thrown out used as flavor-boosters to create delicious meals. Original. 30,000 first printing.


At Mesa s Edge

Filename: at-mesa-s-edge.pdf
ISBN: 0803271492
Release Date: 2012-10-01
Number of pages: 330
Author: Eugenia Bone
Publisher: Bison Books

Download and read online At Mesa s Edge in PDF and EPUB "Part cookbook, part memoir about a transplanted New Yorker learning to cook, live, and even enjoy herself on a ranch in Colorado"--


Saving the Season

Filename: saving-the-season.pdf
ISBN: 9780307957689
Release Date: 2013-06-25
Number of pages: 544
Author: Kevin West
Publisher: Knopf

Download and read online Saving the Season in PDF and EPUB One of The Atlantic’s Best Food Books of the Year A Los Angeles Times Holiday Gift-Giving Pick An Amazon Best Cookbook & Food Writing Book of the Year Strawberry 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; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate guide for cooks — from the novice to the professional — and the only book you need to save (and savor) the season throughout the entire year. From the Hardcover edition.


The Complete Book of Small batch Preserving

Filename: the-complete-book-of-small-batch-preserving.pdf
ISBN: 1554072565
Release Date: 2007
Number of pages: 376
Author: Ellie Topp
Publisher: Firefly Books Limited

Download and read online The Complete Book of Small batch Preserving in PDF and EPUB "The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum oftime and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: jams, jellies and low-sugar spreads; conserves, butters and curds; pickles, relishes and chutneys;salsas, mustards and marinades; flavored oils; and dessert sauces, syrups and liqueurs."--Publisher's description.


Preserving by the Pint

Filename: preserving-by-the-pint.pdf
ISBN: 9780762451807
Release Date: 2014-03-25
Number of pages: 192
Author: Marisa McClellan
Publisher: Running Press

Download and read online Preserving by the Pint in PDF and EPUB Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most “vintage” recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands—preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.


Well Preserved

Filename: well-preserved.pdf
ISBN: 1552859886
Release Date: 2009
Number of pages: 282
Author: Mary Anne Dragan
Publisher: Whitecap Books Limited

Download and read online Well Preserved in PDF and EPUB Well Preserved is an ideal how-to manual for the novice. With a minimum of equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round enjoyment. Homemade preserves have a lower salt and sugar content than those found at the grocery store, and the home cook will have the comfort of knowing precisely which ingredients went into those jars.


The Pickled Pantry

Filename: the-pickled-pantry.pdf
ISBN: 9781603428903
Release Date: 2012-06-06
Number of pages: 304
Author: Andrea Chesman
Publisher: Storey Publishing

Download and read online The Pickled Pantry in PDF and EPUB Blending 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.


Put em Up

Filename: put-em-up.pdf
ISBN: 1603423729
Release Date: 2010-06-24
Number of pages: 304
Author: Sherri Brooks Vinton
Publisher: Storey Publishing

Download and read online Put em Up in PDF and EPUB With 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.