A practical and approachable guide to amassing an emergency food supply filled with you own natural dishesIt’s surprisingly easy to stock food for a disaster–just buy a large quantity of prepackaged items. But do you wants to live on those tasteless, preservative-filled, glorified K-rations? Prepper’s Canning Guide offers a better solution. With step-by-step instructions on preparing, preserving, and …
Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. In-depth profiles highlight how many plants to …
I Love Jam, by Blue Chair Fruit expert Rachel Saunders, features over 25 delectable recipes for making your own vividly flavored jams and marmalades at home, as well as several exciting sweet and savory dishes made with jam. I Love Jam is the ultimate gift for first-time and experienced jam makers alike to discover and perfect the art of …
Salted and Cured: Savoring the Culture, Heritage, and Flavor of America’s Preserved Meats
From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend …
“Let’s dispense with the usual old notions of preserving,” Beth Dooley suggests, leading us into Mette Nielsen’s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen’s Nordic heritage is …
The Preservatory: Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves
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, …
Ferment for Good: Ancient Food for the Modern Gut: Discover the Slowest Kind of Fast Food
Slow food for a fast world—discover the joys of fermentation.Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations – framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life’s work to learn and share all there is to know about …
Food waste is for tossers; Too Good to Waste is about getting the very most out of your food, in the most delicious way …
Learn about one of the most vital subtopics in Jewish cooking: preserved foodsJewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a …
Growing your own veg, fruit, herbs and flowers is second nature for many gardeners but this book shows how to preserve the best homegrown ingredients in jams, chutneys, cordials and sauces for many months and even years to come. From planning the jam-maker’s garden through to selecting the best varieties to grow; from sowing and planting to harvesting …