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Books : Food & Drink : Preserving Food
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In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around
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Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln.
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Takes readers on a whirlwind trip through the wide world of fermentation, with basic and delicious recipes - some familiar, others exotic - that are easy to make at home.
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If May on the homestead is about planting and June is about weeding, July is all about eating. This month's edition of Weekend Homesteader brings you back to the garden as you learn to make soup, freeze the bounty, and keep the weeds under control with mulch. Meanwhile, you'll continue on your path to financial independence with a quick course on budgeting.
For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun projects that introduce growing your own food, cooking the bounty, preparing for emergency power outages, and achieving financial independence.
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For home cooks offering a complete introduction to the craft.
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Great book jam packed full with step by step recipes for home preserving, fast dispatch, UK SELLER
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It's wonderful to grow your own fruit and vegetables but what do you do when it all ripens at once? How do you cope with the glut which threatens to overwhelm you? This title offers easy and practical advice on how to bottle, dry, freeze and even salt home grown fruit and vegetables.
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Features a collection of recipes ranging from the comfort of soups and roasts, to the striking colours of beetroot gnocchi and mango sorbet, and to the simplicity of rice pudding with nutmeg.
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Lets you find out how to create your own delicious preserves - with less sugar and no nasty additives. Ranging from luscious jams and jellies to savoury confits and salamis, this title allows you to discover how to preserve your fresh produce and create various preserves using the natural ingredients.
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The modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round.
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Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.
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Offers information on what you need to know to make sweet and savoury preserves, and preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. This title comes with over 150 recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present.