Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry

NOW AVAILABLE FROM ABRAMS Canning for a New Generation Updated and Expanded Edition ISBN 978 1 61769 185 0 When I was growing up, canning was for old folks and cranks and separatists, writes Liana Krissoff in her introduction to Canning for a New Generation But not any With soaring food

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

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, this book will be your saving grace.

The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round

The easiest and safest methods for making delectable preserves in small batches all year long Takes the pressure off cooks who don t have much time but still want to savor the season s bounty Chicago Tribune Review of the prior edition The Complete Book of Small Batch Preserving takes

Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

With simple step by step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time Put em Up includes complete how to information for every kind of preserving refrigerating, freezing, air and oven drying, cold and hot pack

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread Cheese Wine Beer Coffee Chocolate Most people consume fermented foods and drinks every day For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi Wild Fermentation The Flavor,

Independence Days: A Guide to Sustainable Food Storage & Preservation

Hard times aren t just coming, they are here already The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux

The first canning manual and cookbook authored by a Michelin starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life Pairing science with art, Paul Virant presents expert