Download or read book Vinegar from Waste Fruits written by William V. Cruess and published by Read Books Ltd. This book was released on 2016-09-06 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: This vintage book contains a comprehensive guide to cooking with surplus fruit, with instructions for making vinegar, puddings, jams, chutneys, and more. Easy-to-digest and full of interesting recipes and handy tips, this book will appeal to those with an interest in economical cooking. Contents include: “Raw Materials”, “Crushing”, “Pressing Before Fermentation”, “Alcohol Fermentation”, “Preserving Fermented Fruits”, “Storage after Fermentation”, “Racking”, “Distillation before Acetic-Acid Fermentation”, “Acetic-Acid Fermentation”, et cetera. We are republishing this volume in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Download or read book Vinegar from Waste Fruits written by William Vere Cruess and published by . This book was released on 1921 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Vinegar from Waste Fruits written by William Vere Cruess and published by . This book was released on 1917 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Vinegar from Waste Fruits by W V Cruess written by W. V. Cruess and published by . This book was released on 1917 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Vinegars of the World written by Laura Solieri and published by Springer Science & Business Media. This book was released on 2009-08-29 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
Download or read book Grape Vinegar Classic Reprint written by Frederic Theodore Bioletti and published by Forgotten Books. This book was released on 2017-11-09 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Grape Vinegar With the ever increasing extension of the grape-growing industry in California it is desirable that every possible profitable outlet for the crops should be utilized. One important outlet which at present is but incompletely utilized is the manufacture of high class vinegar. Many grapes which are unsuitable for drying, shipping, or wine making can be turned into excellent vinegar. Vinegar of high quality is in fact so rare and so difficult to procure that this may be the most profitable use, in some cases, to which even the best grapes can be put. Wine vinegar, however, can not, even under the most favorable condi tions, compete in cheapness with vinegar made from distilled alcohol or the numerous waste products which at present are the source of the main bulk of the vinegar found in commerce. Good wine vinegar is as costly to make as good wine and more costly than poor. It can be sold at a profit, therefore, only at a price comparable with that of good wine, which is considerably higher than that of ordinary vinegar. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Zero Waste Chef written by Anne-Marie Bonneau and published by Penguin. This book was released on 2021-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: *SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Download or read book Manufacture of Pure Cider Vinegar in the United States Classic Reprint written by J. J. Schommer and published by Forgotten Books. This book was released on 2016-11-19 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Manufacture of Pure Cider Vinegar in the United States In this country there are no apple oreharde the fruit or which in used primarily for the purpose of vinegar manufacture. The apples constituting the bulk of the stock for vinegar manufacture are either windfalls or are so gnarled and spooked as to prohibit their use for table purposes. There is still another source for cider stock and that is the cores and peelinge left from apples used in the canning industry. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Forager Chef s Book of Flora written by Alan Bergo and published by Chelsea Green Publishing. This book was released on 2021-06-24 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: “In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Download or read book Homebrewed Vinegar written by Kirsten K. Shockey and published by Storey Publishing, LLC. This book was released on 2021-05-11 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Download or read book The Noma Guide to Fermentation written by René Redzepi and published by Artisan. This book was released on 2018-10-16 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Download or read book University of California Union Catalog of Monographs Cataloged by the Nine Campuses from 1963 Through 1967 Authors titles written by University of California (System). Institute of Library Research and published by . This book was released on 1972 with total page 906 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Messy Baker written by Charmian Christie and published by Rodale. This book was released on 2014-08-26 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world--sweet, messy, fun, not always gorgeous, but a way to show love. Which doesn't make it any less delicious; to the contrary, Charmian Christie's flavor combinations rise far above the ordinary. Why have a raspberry galette when you can enjoy a raspberry-rhubarb galette with drippy, unctuous walnut frangipane? Or how about a Brie and walnut whiskey tart? It's all yours without the rigid perfectionism or complicated instructions of other gourmet cookbooks. Christie's warm, irreverent voice brings the fun back into baking at a time when home cooks--pulled from pillar to post by jobs and errands--need to have fun. The Messy Baker is a full-service book that not only guides the reader through simple, delicious recipes but is also there to help out when things go wrong. For anyone who gave in frustration when that cake collapsed or the frosting smeared, Christie's practical advice is here to rescue even the worst disaster and inspire the baker to try the next recipe.
Download or read book Simply Living Well written by Julia Watkins and published by HarperCollins. This book was released on 2020-04-07 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes, DIY projects, and inspiration for a beautiful and low-waste life, from the creator of @simply.living.well on Instagram In this timely and motivational guide, author Julia Watkins shares rituals, recipes, and projects for living simply and sustainably at home. For every area of your household—kitchen, cleaning, wellness, bath, and garden—Julia shows you how to eliminate wasteful packaging, harmful ingredients, and disposable items. Practical checklists outline easy swaps (instead of disposable sponges, opt for biodegradable sponges or Swedish dishcloths; choose a bamboo toothbrush over a plastic one) and sustainable upgrades for common household tools and products. Projects include scrap apple cider vinegar, wool dryer balls, kitchen bowl covers and cloth produce bags, non-toxic dryer sheets, all-purpose citrus cleaner, herbal tinctures and balms, and more, plus recipes for package-free essentials like homemade nut milk, hummus, ketchup, salad dressings, and veggie stock.
