Catalog Search Results
Publisher
America's Test Kitchen
Pub. Date
[2016]
Physical Desc
viii, 310 pages : color illustrations ; 25 cm
Language
English
Description
A step-by-step guide for jams, jellies, pickles and condiments. The editors at America's Test Kitchen have obsessively tested the recipes, demystified the processes, explained the science-- and help you get great results every time.
Author
Publisher
Mitchell Beazley
Pub. Date
2012.
Physical Desc
272 pages : color illustrations ; 27 cm
Language
English
Description
This comprehensive book takes a fresh look at preserving, offering all the basic information you need. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil.
Author
Publisher
Phaidon
Pub. Date
[2015]
Edition
Revised and updated /
Physical Desc
319 pages : illustrations ; 23 cm
Language
English
Description
"Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie. France's favorite food...
Publisher
Oxmoor House
Pub. Date
2016.
Edition
First edition.
Physical Desc
368 pages : illustrations ; 24 cm
Language
English
Description
This handbook boasts more than 350 recipes ranging from jams and jellies to jerkies, pickles, salsas, and more -- including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, this book covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Instructions and step-by-step photos are included for beginners, while practiced...
Author
Publisher
Fair Winds Press
Pub. Date
2013.
Physical Desc
176 pages : color illustrations ; 24 cm
Language
English
Description
"If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit--oftentimes 4 to 7 cups!--causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona's is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies...
Author
Publisher
Ten Speed Press
Pub. Date
[2011]
Edition
First edition.
Physical Desc
x, 150 pages : color illustrations ; 22 x 24 cm
Language
English
Description
"The eagerly anticipated follow-up to Jam It, Pickle It, Cure It offers more ideas for adventurous culinary DIYers to stock the larder with artisan food and drink, kitchen staples, tasty snacks, and gift-worthy eats. Want to make your own Plum Catsup (can it!), Strawberry Black Pepper Soda (bottle it!), and Chipotles in adobo (smoke it!)? Join food writer Karen Solomon in the culinary revolution that has changed the way people think about the boxed...
Author
Publisher
Alpha
Pub. Date
[2009]
Physical Desc
xxi, 362 pages : illustrations ; 23 cm
Language
English
Description
While there are many books on canning, freezing, and pickling foods, few are as comprehensive as this one. Readers learn how easy and beneficial food preservation can be with this guide that offers detailed, step-by-step instructions.
Author
Publisher
Kyle Books
Pub. Date
2014.
Physical Desc
304 pages : color illustrations ; 26 cm
Language
English
Description
The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying. Join Katie and Giancarlo Caldesi on their two year-long journey discovering different methods of conserving food, as they combine traditional tried-and-tested preserving techniques with a thoroughly modern perspective, from smoking fish in Scotland to drying chiles in Sri Lanka. Learn...
Author
Publisher
Andrews McMeel Pub
Pub. Date
[2010]
Physical Desc
372 pages : color illustrations ; 28 cm
Language
English
Description
Written by the founder of Blue Chair Fruit, this cookbook provides nearly 120 original recipes organized around the seasons. Recipes range from the more straightforward, such as plum jam, to the more complex, such as strawberry-blood orange marmalade with rosemary.
38) The art of preserving: ancient techniques and modern inventions to capture every season in a jar
Author
Publisher
Nourish
Pub. Date
2021.
Edition
New and updated edition.
Physical Desc
223 pages : color illustrations ; 21 cm
Language
English
Description
Sustainable, low-waste and delectable, preserved food is indispensable to any modern kitchen. Macdonald and Tee show you how to make the most of any hedgerow-foraged bounty, allotment gluts or leftovers. They cover time-honoured concoctions, as well as some modern combinations that will make your gift of homemade jam or chutney gratefully received. -- adapted from back cover
Author
Series
Publisher
Process Media
Pub. Date
[2017]
Physical Desc
399 pages : illustrations (some color) ; 23 cm.
Language
English
Description
More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs. Fueled...
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