- 5 Minute Microwave BottlingISBN: 9781742115412
Publication date: 01/05/2009
A revolutionary method of food preservation!
Rediscover the pleasure of making your own preserves, jams, jellies, chutneys, pickles and more with this simple, quick and mess-free method!
Bottling fruit has never been so quick and easy! 5-Minute Microwave Bottling is the ideal book for busy families who want to make the most of their home-grown food.
When bottling and preserving in a microwave oven the finished products are closer to their natural form than with more conventional methods. They boast enhanced colour, shape, flavour and keeping quality, as well as retaining their nutritional value.
Author: WEBB, ISABELPrice: $22.99
- 500 Jams and PreservesISBN: 9781742574493
Publication date: 01/12/2013
Here we have tried and tested recipes for traditional and natural preserving techniques using sugar, vinegar, oil and alcohol. The recipes cover techniques for perfecting heavenly chutneys, crystal clear jellies, silky jams, tongue tingling pickles and melt in the mouth curds.
Author: MCKENNA, CLIPPYPrice: $19.99
- Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the WorldISBN: 9781603582865
Publication date: 01/06/2012
"The Art of Fermentation" 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.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-how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With 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. 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-and only-of its kind.
Author: KATZ, SANDOR ELLIXPrice: $74.99
- Asian Pickles Sweet Sour Salty Cured and Fermented PreservesISBN: 9781607744764
Publication date: 01/06/2014
A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East--including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more--Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.
Author: SOLOMON, KARENPrice: $29.99
- Bay Tree of Preserving Over 100 Recipes for Jams Chutneys and Relishes Pickles Sauces and Cordials and Cured Meats and FishISBN: 9781848991576
Publication date: 01/08/2014
Author: MACDONALD, EMMAPrice: $39.99
- Beginners Guide to Preserving Food at HomeISBN: 9781603421454
Publication date: 01/09/2009
For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, "The Beginner's Guide to Preserving Food at Home" has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather. Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.
Author: CHADWICK, JANETPrice: $24.99
- Berry Hill Recipes and Stories from Beerenberg FarmISBN: 9781743050934
Publication date: 01/09/2012
In the beautiful Adelaide Hills dwells a family business that grows strawberries on land acquired six generations ago. Now it exports delicious products all over the world. This book tells the Beerenberg story, and bursts with fabulous recipes and images. Chicken roulade with red pepper aioli; Thai chicken and potato triangles; Fig and cinnamon jam tarts with fresh strawberries; layered meringue and rose cups.
Dimension: 250mm X 190mm
Author: PAECH, GRANTPrice: $39.95
- Big Book of Kombucha Brewing Flavoring and Enjoying the Health Benefits of Fermented TeaISBN: 9781612124339
Publication date: 01/12/2016
Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).
Author: CRUM, HANNAHPrice: $34.99
- Blue Chair Cooks With Jam and MarmaladeISBN: 9781449427627
Publication date: 01/10/2014
Building on the success of her James Beard Award-nominated Blue Chair Jam Cookbook, Rachel Saunders' Blue Chair Cooks: Morning, Noon & Night is both the definitive modern guide to using preserves in cooking and an exciting exploration of flavours and ingredients. Far from merely a narrow look at obvious ways to use jam, Blue Chair Cooks: Morning, Noon & Night is a rich and wide-ranging general cookbook for every day. Organized by time of day, Rachel's recipes are nuanced and unusual and cover the broadest possible array of techniques and ideas. Rachel both includes and transcends such jam-filled classics as Victoria Sandwich and Classic Jelly roll to reveal an entire world of tempting sweet and savoury possibilities. Blue Chair Cooks: Morning, Noon & Night explores not only breakfast and tea time, but also numerous savoury lunch and dinner options, including sausages, soups, salads, hors d'oeuvres, and paella. With over 150 original recipes ranging from Fruited Irish Brown Bread to Brussels Sprouts with Kumquats & Smoked Salt to Poppy Seed-Cocoa Nib Torte, this much-anticipated sequel to the classic Blue Chair Jam Cookbook is sure to occupy a special place in your kitchen.
Dimension: 267mm X 191mm
Author: SAUNDERS, RACHELPrice: $55.00
- Canning For A New Generation Updated and Expanded EditionISBN: 9781617691850
Publication date: 01/08/2016
The appeal of fresh, homemade food has preservers, canners and home cooks flocking to the kitchen. Liana Krissoffs Canning for a New Generation: Updated and Expanded Edition is a hip, modern handbook chock-full of gorgeous flavour pairings and smart recipes, plus instruction in the finer points of what to can when. This edition includes 25 percent new content, featuring recipes for canning, drying, preserving and freezing food, as well as ideas for how to use many of the preserves in everyday meals. Matched to the seasons, Krissoffs recipes illustrate how best to use fresh produce at the height of its availabilityplus great techniques for intensifying flavours. Special diet concerns are also taken into account with recipe options for using less sugar and skipping commercial pectin. Krissoff includes old-style fermenting recipes, new freezing techniques and tips on preparing small-batch refrigerator pickles and jams. From chowchow to blueberry-maple jam, from plum mostarda to sweet-and-spicy pickled ramps, this cookbook is an essential reference and a truly modern take on a great tradition.
Dimension: 228mm X 203mm
Author: ALLEN, RINNEPrice: $35.00
- Cultured Foods for Your Kitchen 100 Recipes Featuring the Bold Flavors of FermentationISBN: 9780789327451
Publication date: 01/09/2014
One hundred inspired recipes to enliven your cooking with pickles, yogurt, kombucha, and beyond. "Cultured Foods for Your Kitchen" draws on the traditions of fermenting from around the world, offering inspiring ways to incorporate nutritional cultures into everyday cooking. Fermentation is a traditional means of preserving the harvest, and today it is also prized for the range of flavors it creates: the spicy kick of kimchi, the cooling tang of yogurt, the refreshing effervescence of kombucha, and the umami depth of miso. Among the one hundred mouthwatering recipes are Buttermilk Avocado Shake, Cauliflower and Raisin Salad with Preserved Lemon Dressing, Zucchini Noodles with Miso Parmesan, Fried Rice with Kimchi and Bacon, and Coconut Sorbet. For those who cherish kitchen projects, this book shows how to make seven building-block ferments from scratch, but the recipes also use store-bought ferments as time-savers. This book offers readers new to fermenting plenty of entry points, while more accomplished cooks will find ideas for expanding their repertoires. Just as fermentation transforms food with a natural alchemy, "Cultured Foods for Your Kitchen" opens up a whole new world of flavor in the kitchen.
Dimension: 254mm X 200mm
Author: SCHEINTAUB, LEDAPrice: $59.99
- Curious Harvest The Practical Art of Cooking EverythingISBN: 9781592539284
Publication date: 01/09/2014
Most cookbooks are designed to answer the question "What do I want to eat?" "Practical Food for the Curious Cook " tackles the more realistic and fundamental question, "What do I have to eat?" Did turnip turn up in your local farm CSA? Maybe chard was marked down at the local market, or your neighbor had a surplus of zucchini. Flip through each page to find a beautiful illustration of a raw ingredient, like carrots, beets, kohlrabi or okra and a description of all the ways to prepare it. Roasted, steamed, boiled, grilled! Also available, is a list of ingredients it goes well with. Fortunately, you can mix almost anything and you are well on your way to a colorful roasted vegetable medley. There are no measurements to follow, no timers to keep track of. Maximus Thaler and Dayna Saffertein will guide you to provide cooking inspiration, not cooking dogma. "Practical Food for the Curious Cook "is for everyday people who want to regain a relationship with their food.
Author: THALER, MAXIMUSPrice: $34.99