Download or read book Help Preserve Our Preserves written by Forest Preserve District of DuPage County (Ill.) and published by . This book was released on 2005 with total page 5 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Homegrown Kitchen written by Nicola Galloway and published by . This book was released on 2017-04-17 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Homegrown Kitchen is a complete guide to eating well for those who love to cook fresh food. Beginning with a comprehensive section on the kitchen essentials, including sourdough bread, home preserving and fermentation, the book is then divided into breakfast, lunch and main meal chapters, followed by a chapter on indulgent sweet treats. Inspired by her large garden, Nicola Galloway creates food in rhythm with the changing seasons, with fresh homegrown and local produce forming the base of her recipes. With a young family, her food focus is on simple and delicious family-friendly recipes using pantry staples that are packed with nutrients. Nicola also has a particular interest in healthful traditional cooking techniques, such as sourdough bread and fermentation, and simplifying them so they can fit into our busy modern lives.
Download or read book Mrs Wheelbarrow s Practical Pantry Recipes and Techniques for Year Round Preserving written by Cathy Barrow and published by W. W. Norton & Company. This book was released on 2014-11-03 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2015 IACP Award Winner, Best Single Subject Cookbook A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
Download or read book The Preservation Kitchen written by Paul Virant and published by Ten Speed Press. This book was released on 2012-04-03 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
Download or read book Food in Jars written by Marisa McClellan and published by Running PressBook Pub. This book was released on 2012-05-22 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Sqirl Jam Jelly Fruit Butter and Others Book written by Jessica Koslow and published by Abrams. This book was released on 2020-07-21 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.
Download or read book Good Home Preserving written by Diana Peacock and published by Hachette UK. This book was released on 2011-06-01 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature's bounty even in the sparser months. From drying, bottling and freezing to simple jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you will ever need to know is explained simply and clearly in this comprehensive guide to home preserving. As well as being fun, rewarding and easier than you might think to produce your own preserves, you won't believe the difference between the flavour of shop-bought products and your own home-made produce where the raw materials are as fresh as you can get. In this book you'll also find tasty recipes for using your home-made preserves in your cooking, from Tomato Chutney and Wensleydale Tart to Winter Conserve Roly Poly.
Download or read book Do Preserve written by Anja Dunk and published by Chronicle Books. This book was released on 2019-02-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written for home cooks of all skill levels, Do Preserve makes it easy to transform the delicious flavors of freshly picked seasonal produce into jams, sauces, pickles, and shrubs that can be enjoyed throughout the year. Filled with advice from a trio of farmers and cooks, here are more than 80 recipes that transform everyday dishes into memorable, flavor-forward meals. Accessible and simple to follow, this book is a charming invitation to celebrate nature's most vibrant flavors all year long.
Download or read book The Preservatory written by Lee Murphy and published by Appetite by Random House. This book was released on 2017-04-25 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lee Murphy, a passionate and knowledgeable jam master and owner of Vista D'oro Farms & Winery, presents a vibrant look at the pleasures of creating and using beautiful, seasonal preserves. A short drive from Vancouver, and an even easier trip over the border from Washington, The Preservatory is located on the bucolic ten-acre farm and winery in South Langley, British Columbia, Canada, and is home to a growing international brand where the star of the show is the in-season, locally grown fruit. At the Preservatory, Lee Murphy and her team create delicious artisanal preserves in small batches using copper pots for locals and visitors alike. In The Preservatory, Lee demonstrates how to create your own unique preserves and how to use them in delicious recipes (preserves are not just for toast!). The creative options are truly endless, and this book will make jam masters out of everyone. Organized by season, the book features 55 recipes for preserves, such as Strawberry with Rose Petals, and Banana Passion Fruit & Rum; and 45 recipes using preserves, among them Gorgonzola Gougere with Pear; Indian Spiced Meatballs with Green Tomato & Garam Masala; and Pan Seared Scallops with Green Walnut & Grappa. Filled with luscious, vibrant photography, The Preservatory is both an inspiring combination of traditional techniques and creative ideas and a celebration of locally grown food, seasonal cooking, and enjoying life with family and friends.
Download or read book Pam the Jam written by Pam Corbin and published by Bloomsbury Publishing. This book was released on 2019-07-11 with total page 485 pages. Available in PDF, EPUB and Kindle. Book excerpt: - 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
Download or read book The Joy of Jams Jellies and Other Sweet Preserves written by Linda Ziedrich and published by ReadHowYouWant.com. This book was released on 2010 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: A jar of jam, writes Linda Ziedrich, is a memory brought back to life - a memory of summer's bounty and abundance. With the recipes and techniques in this comprehensive, clear-cut handbook, you can enjoy the sweet taste of the season's fruit all year round. Picture your pantry shelves lined with sparkling, colorful jars of jams, jellies, and other sweet preserves, and imagine the fun and satisfaction of creating these delicious, economical treats.
Download or read book Florida s Aquatic Preserves written by and published by . This book was released on 2007 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Preserving Italy written by Domenica Marchetti and published by Houghton Mifflin Harcourt. This book was released on 2016-06-14 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long. “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly
Download or read book Best Ever Book of Preserves written by Catherine Atkinson and published by Southwater Publishing. This book was released on 2014-04-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introduction covers the history of preserving as well as the essential equipment needed, the basic methods used and every technique, whether it be jam, jelly, pickle or chutney-making.
Download or read book The Preserving Book written by Lynda Brown and published by . This book was released on 2010 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take a tantalising food journey with the Soil Association and find out how to create your own delicious preserves with less sugar and no nasty additives From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients. From plot to plate, 45 essential techniques are covered, from salting and curing to preserving in oil, and easy-to-follow step-by-steps show you exactly what to do. With information on recommended equipment and over 200 delicious recipes based on traditional techniques, learn to preserve your gluts in produce and stock up your store cupboard for the whole year.
Download or read book Preserves written by Pam Corbin and published by Bloomsbury Publishing. This book was released on 2018-02-22 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Guide to Iowa s State Preserves written by Ruth Herzberg and published by University of Iowa Press. This book was released on 2001-12-01 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Iowa state preserves system was created in 1965; a decade later, thirty preserves had been dedicated, including “six native prairies, a native White Pine stand, the state's only Sphagnum bog, a Balsam Fir stand, some of the oldest exposed rock outcrops in the world, an ancient fort, a fen, several Indian mound groups and a historical cemetery.” This new guide to all ninety Iowa state preserves—biological, geological, archaeological, historical, and scenic—describes the state's most treasured prairies and forests, quartzite outcrops and ice caves, and Indian mounds and wetlands as well as such historic sites as Fort Atkinson and Montauk. Each entry includes two-color, progressively scaled maps giving the location of the preserve within the state, within its county, relative to a nearby town (with a recommended driving route), and on the local landscape (using USGS 7.5-minute topo maps). Also included are written directions (using 911 street names and signs); a description of the preserve's size, features, and history; a list of nearby or similar preserves, parks, natural areas, and other attractions; recommended readings; and contact information. (There are a few exceptions for privately owned or fragile preserves.) For travelers, a map in the introduction numbers all the preserves both geographically and alphabetically by name. Although the preserves system emphasizes preservation rather than recreation, some preserves do have formal trails; some allow hunting, horseback riding, and canoeing; a few have museums or nature centers. This comprehensive guide allows visitors to plan active and informative visits to sites that highlight Iowa's natural and cultural heritage.
