Putting Food by
Author | : Ruth Hertzberg |
Publisher | : |
Total Pages | : 0 |
Release | : 1976 |
Genre | : Food |
ISBN | : 9780552620307 |
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Author | : Ruth Hertzberg |
Publisher | : |
Total Pages | : 0 |
Release | : 1976 |
Genre | : Food |
ISBN | : 9780552620307 |
Author | : Ruth Hertzberg |
Publisher | : Penguin |
Total Pages | : 465 |
Release | : 2010-05-25 |
Genre | : Cooking |
ISBN | : 1101539909 |
“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring · Mouthwatering recipes for pickles, relishes, jams, and jellies · Information on preserving with less sugar and salt · Tips on equipment, ingredients, health and safety issues, and resources
Author | : Eugenia Bone |
Publisher | : Clarkson Potter |
Total Pages | : 224 |
Release | : 2010-10-27 |
Genre | : Cooking |
ISBN | : 0307885801 |
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.
Author | : Vani Hari |
Publisher | : Hay House, Inc |
Total Pages | : 330 |
Release | : 2020-02-18 |
Genre | : Health & Fitness |
ISBN | : 1401954561 |
This follow-up to New York Times bestseller The Food Babe Way exposes the lies we've been told about our food--and takes readers on a journey to find healthy options. There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, aka The Food Babe, blows the lid off the lies we've been fed about the food we eat--lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on. You'll discover: • How nutrition research is manipulated by food company funded experts • How to spot fake news generated by Big Food • The tricks food companies use to make their food addictive • Why labels like "all natural" and "non-GMO" aren't what they seem and how to identify the healthiest food • Food marketing hoaxes that persuade us into buying junk food disguised as health food Vani guides you through a 48-hour Toxin Takedown to rid your pantry, and your body, of harmful chemicals--a quick and easy plan that anyone can do. A blueprint for living your life without preservatives, artificial sweeteners, additives, food dyes, or fillers, eating foods that truly nourish you and support your health, Feeding You Lies is the first step on a new path of truth in eating--and a journey to your best health ever.
Author | : Stephen Palmer Dowdney |
Publisher | : Gibbs Smith |
Total Pages | : 178 |
Release | : 2011 |
Genre | : Canning and preserving |
ISBN | : 1423615166 |
Renowned Southern canner Stephen Dowdney's second book on home canning shares his personal recipe successes that can turn the simplest of fares into exciting restaurant-grade presentations. Each recipe is annotated with its best uses. Also included: a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys and pickles; for salsas, soups, marinades, and dressings. Plus, recipes for a variety of jams, vinegars, sauces, and seasonings will appeal to every palate that craves spicy hot!
Author | : Sherri Brooks Vinton |
Publisher | : Storey Publishing, LLC |
Total Pages | : 304 |
Release | : 2010-06-24 |
Genre | : Cooking |
ISBN | : 1603423729 |
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 canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.
Author | : Andrew Weil |
Publisher | : Little, Brown |
Total Pages | : 464 |
Release | : 2015-10-20 |
Genre | : Cooking |
ISBN | : 0316329517 |
Delicious, nutritious, quick, and easy recipes from bestselling author Dr. Andrew Weil's own kitchen. These days, fewer people than ever are cooking meals at home. Convincing ourselves that we don't have time to cook, we've forgotten how fast, simple, and wonderfully satisfying it can be to prepare delicious meals in our own kitchens for the people we love. In Fast Food, Good Food, bestselling author Dr. Andrew Weil reminds us, with more than 150 easy-to-prepare recipes for delectable dishes that are irresistibly tasty and good for you. These recipes showcase fresh, high-quality ingredients and hearty flavors, like Buffalo Mozzarella Bruschetta, Five-Spice Winter Squash Soup, Greek Style Kale Salad, Pappardelle with Arugula Walnut Pesto, Pan-Seared Halibut with Green Harissa, Coconut Lemon Bars, and Pomegranate Margaritas. With guidance on following an anti-inflammatory diet and mouth-wateringly gorgeous photographs, Fast Food, Good Food will inspire the inner nutritionist and chef in every reader.
Author | : Ruth Hertzberg |
Publisher | : |
Total Pages | : 360 |
Release | : 1974 |
Genre | : Food |
ISBN | : 9780553145649 |
Author | : Stephen Schmidt |
Publisher | : |
Total Pages | : 454 |
Release | : 2010 |
Genre | : Food |
ISBN | : 9781101546949 |
Offers directions for canning, freezing, drying, pickling, and smoking foods and creating soups, vegetables, main courses, and desserts from preserved foods.
Author | : Richard Lacey |
Publisher | : |
Total Pages | : 248 |
Release | : 1991 |
Genre | : Medical |
ISBN | : |
Challenges official reassurances about such aspects of food safety as salmonella in chicken and eggs, listeria in soft cheeses and paté, the risk of BSE from beef, risks associated with milk from cows treated with BST, and the safety of food subjected to irradiation. Presents the theory that the root of the problem lies in intensive farming methods, compounded by contaminated feed, faulty slaughterhouse hygiene, lack of research, and problems associated with the processing of convenience foods.