 | Food expert Henrietta Green shows you traditional food crafts and demonstrates how you can try them in your own kitchen. The book is divided into six chapters, starting with the Dairy, where cheese-making and churning butter are explained, followed by enticing recipes to make your own soft cheese, buttermilk, yogurt, and more. Learn the history of bread-making in the Bakery, as well as how to bake your own delicious loaves, while the Pantry explains pickling and preserving techniques. For those with a sweet tooth, discover the art of cooking with chocolate and sugar in the Candy Store with recipes for childhood classics. The Butcher s Shop chapter is heaven for meat lovers with detailed explanations of the different cuts of meat plus how to butterfly joints and make your own sausage meat. In the Smokehouse, find out how to cure meat and fish, and how to set up a basic smoker in your own home. Also included are interviews with award-winning producers, who explain the history and the pa | |
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A Green Guide to Country Foods
The Jam and Marmalade Bible: A Complete Guide to Preserving
 | Over 250 recipes for jams, jellies, and marmalades to make at home!Featuring both classic and innovative recipes for every kind of jam, jelly, preserve, and marmalade imaginable, The Jam and Marmalade Bible is the only cookbook of its kind that you’ll need to fill your pantry with delicious homemade treats. Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists of required equipment, how to sterilize jars and lids, and a guide to troubleshooting even the most delicate jams. From there he moves on to delicious recipes, including classics like strawberry, blueberry, raspberry, peach, and blackberry, as well as more exotic fruit flavors such as kiwi, mango, and banana. Try savory vegetable spreads and chutneys, such as pumpkin, tomato, and roasted red pepper, in addition to nut spreads. Finally, Hedh rounds it all off with a collection of delicious pastries to pair with different jams, and tips on which cheeses a | |
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Jam Making Month by Month: The Jammy Bodger’s Guide to Making Jam
 | The Jammy Bodger is a practical, delicious diary and an amusing guide through the trials and tribulations of making jam. The Jammy Bodger is the perfect month by month guide to what is in season. With colorful up close photos, detailed step-by-step guides, a seasonal calendar, recipes for using up leftover fruit and handy hints and tips to help you every step of the way. But, if you do go wrong it's not the end of the world because the book includes recipes to make use of that odd unset jam, chewy marmalade or tasteless chutney. The Jammy Bodger will be the ideal book for anyone wanting to do more with their strawberries than just dip them in cream - although that's good as well! | |
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Preserves: A beginner’s guide to making jams and jellies, chutneys and pickles, sauces and ketchups, syrups and alcoholic sips
 | This beautifully illustrated, practical and easy-to-use guide provides a wealth of ideas for making delicious preserves and drinks from over fifty fruits and vegetables.There is no comparison between shop-bought preserves and those you can make at home. With the most basic equipment, a little time and some fresh home-grown or bought produce you can make a jam, pickle or drink that's totally unique, incredibly delicious and inexpensive. Whether you want to savour the taste of your summer tomatoes all year round, treat your friends and family to the most thoughtful presents or are looking for a way to control what's in yours and your children's food, this book will show you how.In this definitive guide, author Jill Nice covers all aspects of preserving. She takes readers step-by-step through the preserving process, including choosing the right jars and containers, utensils and equipment; cooking with sugars and setting ingredients; and safe, easy sterilising. This book will also contain | |
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Your Farm in the City: An Urban-Dweller’s Guide to Growing Food and Raising Animals
 | The most complete book on urban farming, covering everything from growing organic produce and raising chickens, to running a small farm on a city lot or in a suburban backyard.Eating locally and growing one's own food is a rapidly evolving movement in urban settings - Hantz Farms in Detroit has transformed 70 acres of abandoned properties into energy-efficient gardens, and Eagle Street Rooftop Farm, a 6,000-foot vegetable farm in Brooklyn, New York, yields 30 different kinds of produce, while private square-foot farms are cropping up in cities all over the country.Created by Lisa Taylor and the gardeners of Seattle Tilth, Your Farm in the City covers all of the essential information specific to gardening and farming in a city or town. Clear, easy-to-follow instructions guide and inspire even the most inexperienced urbanite in how to grow and harvest all types of produce, flowers, herbs, and trees, as well as how to raise livestock like chickens, ducks, rabbits, goats, and honeybees. | |
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The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget
 | These days, nearly everyone wants to eat green and local, but tight schedules and even tighter budgets can make it seem like an unattainable goal. The Locavore's Handbook: A Busy Person's Guide to Eating Local on a Budget is here to help! With practical, down-to-earth advice, Leda Meredith guides readers through the process of incorporating locally grown foods into their meals. In a concise book designed for mainstream readers, she discusses budgeting; sourcing, growing, and preserving food; shopping efficiently; and supporting local merchants and planet Earth. Everyone, including time-pressed, cash-strapped urbanites with mini-refrigerators and zero storage space, will find inspiration and a host of helpful, surprising ideas. Brooklyn-based Meredith's tips and tricks are particularly helpful for readers in cooler climes. | |
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The Natural Canning Resource Book: A guide to home canning with locally grown, sustainably-produced and fair trade foods
 | In her fourth book, Lisa Rayner provides a practical guide to home canning for natural foods enthusiasts. Rayner is an award-winning local foods activist and organic gardening author. Her interest in growing, preserving and cooking with locally-grown and fair trade foods goes back more than 25 years.
This book fills a gap in canning literature. Most canning recipes use non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup and commercial pectin containing artificial preservatives. This book is not a recipe book. The Natural Canning Resource Book is meant to be used in conjunction with the USDA Complete Guide to Home Canning and Preserving (available free as a Web download) and other USDA and Cooperative Extension publications. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients from your local farmers' market, Community Supported Agriculture project or natural foods grocery.
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Chilled Foods: A Comprehensive Guide, Second Edition (Woodhead Publishing in Food Science and Technology)
 | Developments in the production, distribution, and retailing of food during the last 40 years have facilitated a major change in our lifestyle. Chilled foods represent a larger and increasing proportion of weekly purchases for home consumption as well as in institutional and service catering. Their safety and reliability are of utmost importance.With basic information on packaging, safe process design, and cleaning and disinfecting, Chilled Foods: A Comprehensive Guide, Second Edition addresses biological and nonbiological risks associated with chilled foods, addresses key quality issues in the food industry, and discusses raw materials selection. The first edition of Chilled Foods rapidly established itself as the standard work on the key quality issues in this dynamic sector in the food industry. This new edition has been substantially revised and expanded to provide you with a current, comprehensive guide to ensuring the integrity and safety of chilled foods. | |
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The Complete Idiot’s Guide to Jams, Jellies & Preserves
 | It's easy to concoct scrumptious spreads with this indispensible cookbook, featuring step-by-step tips and directions-and some unique flavors to make top-quality toppings and fillings. €152 prize-winning recipes for jams, jellies, conserves, marmalades, fruit butters, and chutneys including no-cook varieties, and sugar-free varieties € Teaches how to prepare, set, and save preserves with the latest in canning equipment, techniques € Includes recipes for both traditional single-fruit flavors (Raspberry Currant, Apple Cider) and combinations (Kiwi Mango, Apricot Orange Butter) | |
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The Liberty Cook Book: A Guide To Good Living Combined With Economy, With A Comprehensive Section On Up-to-date Canning, Preserving, Pickling, Jelly … States Department Of Agriculture’s Research
 | This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional t | |
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