Well Preserved

Author: Eugenia Bone
Publisher: Clarkson Potter
ISBN: 0307885801
Size: 14.72 MB
Format: PDF, ePub, Docs
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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.

Preserving Italy

Author: Domenica Marchetti
Publisher: Houghton Mifflin Harcourt
ISBN: 0544612353
Size: 44.47 MB
Format: PDF, ePub
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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.

Urban Pantry

Author: Amy Pennington
Publisher: Skipstone
ISBN: 9781594853470
Size: 13.40 MB
Format: PDF
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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!

We Sure Can

Author: Sarah B. Hood
Publisher: arsenal pulp press
ISBN: 1551524031
Size: 41.98 MB
Format: PDF, Docs
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We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients. The book features over one hundred recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home. Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can! Sarah B. Hood is a freelance food writer who has been canning for more than a decade. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.

The City Homesteader

Author: Scott Meyer
Publisher: Hachette UK
ISBN: 0762442298
Size: 15.81 MB
Format: PDF, ePub
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The City Homesteader is the handbook for the world of self-sufficient living. It's about living tangibly in a virtual world. It's about being resourceful, saving money, reducing consumption, and increasing self-reliance. Join the many who are raising backyard chickens in the city and tilling their side yards: tapping into natural energy, managing homes more efficiently, and getting back to the earth. Explore the homesteading arts: gardening on small and large scales, raising dwarf fruit trees, sprouting grains, smoking meats and fish, grinding grains for flour, making cheese, making wine, cellaring, heating without fossil fuel, harvesting rainwater, composting, and much moreThe City Homesteader provides all the basics, including how to find supplies and step-by-step instructions that make it easy to follow along. Original illustrations throughout help you create your very own homestead on any piece of earth.

Food In Jars

Author: Marisa McClellan
Publisher: Running Press
ISBN: 0762445076
Size: 16.39 MB
Format: PDF, ePub
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Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.

The Kitchen Ecosystem

Author: Eugenia Bone
Publisher: Clarkson Potter
ISBN: 0385345135
Size: 67.76 MB
Format: PDF, ePub, Mobi
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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

Author: Eugenia Bone
Publisher: U of Nebraska Press
ISBN: 0803271492
Size: 47.75 MB
Format: PDF
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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

Author: Pierre Franey
Publisher: U of Nebraska Press
ISBN: 0803234694
Size: 61.49 MB
Format: PDF, ePub
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Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.