Well Preserved

Well Preserved Author Eugenia Bone
ISBN-10 9780307885807
Release 2010-10-27
Pages 224
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A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods 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. 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.



Urban Pantry

Urban Pantry Author Amy Pennington
ISBN-10 1594853479
Release 2010-03-26
Pages 176
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CLICK HERE to download two recipes & the section on growing your own pantry garden from Urban Pantry * Timely recession-proof tips for getting the most out of your pantry and produce * Great gift for home cooks, gardeners, and canners * Focuses on small-batch preserving for home owners and apartment dwellers Urban Pantry is a smart, concise guide to creating a full and delicious larder in your own home. It covers kitchen essentials, like what basics to keep on hand for quick, tasty meals without a trip to the store, and features recipes that adapt old-fashioned pantry cooking for a modern audience. Avid chef and gardener Amy Pennington demystifies canning and pickling for the urban kitchen and provides tips for growing a practical food garden in even the smallest of spaces. Her more than sixty creative recipes blend both gourmet and classic flavors while keeping economy in mind, and include: Whole Grain Bread Indian-Pickled Carrots Herbal Minestrone Apricot Chickpea Salad White Bean &Lemon Salad /br Over Easy with Tomato & Chocolate-Buttermilk Cake Toasted Almond Crackers Potato Gratin with Cashew Cream Walnut & Chicken Fig & Batidos Milk-Braised Pork Shoulder with Sage Rhubarb Jam Boozy Blood Orange Marmalade Urban Pantry holds sustainability at its center: Take advantage of local ingredients, eliminate wasteful kitchen practices, and make the most out of the food you buy or grow. Also available, check out Amy's e-Shorts of her use of in-season vegetables, month-by-month!



Preserving Italy

Preserving Italy Author Domenica Marchetti
ISBN-10 9780544612358
Release 2016-06-14
Pages 304
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Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to 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 in-person travels across the regions of Italy as well as 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.



The Kitchen Ecosystem

The Kitchen Ecosystem Author Eugenia Bone
ISBN-10 9780385345132
Release 2014-09-30
Pages 416
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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.



At Mesa s Edge

At Mesa s Edge Author Eugenia Bone
ISBN-10 9780803271494
Release 2012-10
Pages 330
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"Part cookbook, part memoir about a transplanted New Yorker learning to cook, live, and even enjoy herself on a ranch in Colorado"--



A Chef s Tale

A Chef s Tale Author Pierre Franey
ISBN-10 9780803234697
Release 2010-12
Pages 259
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Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.



Books in Print 2009 2010

Books in Print 2009 2010 Author
ISBN-10 0835250199
Release 2009
Pages
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Books in Print 2009 2010 has been writing in one form or another for most of life. You can find so many inspiration from Books in Print 2009 2010 also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Books in Print 2009 2010 book for free.



Canning for a New Generation Updated and Expanded Edition

Canning for a New Generation  Updated and Expanded Edition Author Liana Krissoff
ISBN-10 1617691852
Release 2016-07-05
Pages 400
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The revised and expanded edition of the bestselling resource for canning and preserving, with 50 new recipes plus all-new sidebars and tips. In Liana Krissoff's breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including: Brandied Cherries Peach Salsa Strawberry Jam Honeyed Bread and Butter Pickles Organized by season, Krissoff's recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once you've put them up. With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists.



Putting Up More

Putting Up More Author Stephen Palmer Dowdney
ISBN-10 1423607392
Release 2011
Pages 175
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Home "put up" can turn the simplest of fares into exciting "restaurant-grade" presentations while affording superior dining experiences. Here are many of the author's personal successes And The best uses for each along with a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys, and pickles; for salsas, soups, marinades, and dressings. And "some like it hot," so a variety of jams, vinegars, sauces, and seasonings should appeal to that spicy palate in all of us.



Die Kunst des Fermentierens

Die Kunst des Fermentierens Author Sandor Ellix Katz
ISBN-10 3864452376
Release 2015-09-04
Pages 621
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Die Kunst des Fermentierens has been writing in one form or another for most of life. You can find so many inspiration from Die Kunst des Fermentierens also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Die Kunst des Fermentierens book for free.



Elly Pear s Fast Days and Feast Days Eat Well Feel Great All Week Long

Elly Pear   s Fast Days and Feast Days  Eat Well  Feel Great  All Week Long Author Elly Curshen
ISBN-10 9780008168353
Release 2016-04-07
Pages 272
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Since opening the hugely popular Pear Café nine years ago, Elly Pear has been on a quest for good food and new ideas. Having found real results sticking to the 5:2 way of eating, Elly shares some of her favourite, most exciting meat-free recipes for eating well and enjoying food on both fast days and feast days.



A Modern Way to Eat

A Modern Way to Eat Author Anna Jones
ISBN-10 9783641173692
Release 2015-10-12
Pages 360
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Raffiniert leichte vegetarische Küche! Bewusst genießen, ohne stundenlang am Herd zu stehen – Anna Jones' leichte, frische Rezepte passen perfekt zur modernen Lebensweise. Ihre raffinierten Kreationen erkunden die Vielfalt des saisonalen Angebots und bieten neue Geschmackserlebnisse. So bringt sie einen neuen Dreh in die vegetarische Küche mit Gerichten, die gesund und lecker sind, satt und einfach glücklich machen, wie: • Blaubeer-Amaranth-Porridge für einen guten Start in den Tag, • Rote-Bete-Curry mit Hüttenkäse zum Lunch, • Safran-Ratatouille zum Abendessen, • jede Menge Ideen für Desserts, Kuchen, Brot und Chutneys, • und zahlreichen veganen und glutenfreien Alternativen. Einfach gut essen!



Food Wine

Food   Wine Author
ISBN-10 CORNELL:31924059720007
Release 1993-01
Pages
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Food Wine has been writing in one form or another for most of life. You can find so many inspiration from Food Wine also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Wine book for free.



Quill Quire

Quill   Quire Author
ISBN-10 NWU:35556030709463
Release 2001
Pages
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Quill Quire has been writing in one form or another for most of life. You can find so many inspiration from Quill Quire also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Quill Quire book for free.



On Food and Cooking das Standardwerk der K chenwissenschaft

On Food and Cooking   das Standardwerk der K  chenwissenschaft Author Harold McGee
ISBN-10 387515083X
Release 2013
Pages 994
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On Food and Cooking das Standardwerk der K chenwissenschaft has been writing in one form or another for most of life. You can find so many inspiration from On Food and Cooking das Standardwerk der K chenwissenschaft also informative, and entertaining. Click DOWNLOAD or Read Online button to get full On Food and Cooking das Standardwerk der K chenwissenschaft book for free.



Our fragile world

Our fragile world Author Mostafa Kamal Tolba
ISBN-10 0953494454
Release 2001
Pages 9
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Our fragile world has been writing in one form or another for most of life. You can find so many inspiration from Our fragile world also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Our fragile world book for free.



Design

Design Author
ISBN-10 UOM:39015009413496
Release 1985-01
Pages
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Design has been writing in one form or another for most of life. You can find so many inspiration from Design also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Design book for free.