Putting Food By PDF Download
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| Author | : Ruth Hertzberg |
| Publisher | : Penguin |
| Total Pages | : 465 |
| Release | : 2010-05-25 |
| Genre | : Cooking |
| ISBN | : 1101539909 |
Download Putting Food By Book in PDF, ePub and Kindle
“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 | : Richard Lacey |
| Publisher | : |
| Total Pages | : 248 |
| Release | : 1991 |
| Genre | : Medical |
| ISBN | : |
Download Unfit for Human Consumption Book in PDF, ePub and Kindle
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.
| Author | : Stephen Palmer Dowdney |
| Publisher | : Gibbs Smith |
| Total Pages | : 178 |
| Release | : 2011 |
| Genre | : Canning and preserving |
| ISBN | : 1423615166 |
Download Putting Up more Book in PDF, ePub and Kindle
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 | : Eugenia Bone |
| Publisher | : Clarkson Potter |
| Total Pages | : 399 |
| Release | : 2010-10-27 |
| Genre | : Cooking |
| ISBN | : 0307885801 |
Download Well-Preserved Book in PDF, ePub and Kindle
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 | : Marisa McClellan |
| Publisher | : Running PressBook Pub |
| Total Pages | : 242 |
| Release | : 2012-05-22 |
| Genre | : Cooking |
| ISBN | : 0762441437 |
Download Food in Jars Book in PDF, ePub and Kindle
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
| Author | : Roger Horowitz |
| Publisher | : JHU Press |
| Total Pages | : 200 |
| Release | : 2006 |
| Genre | : History |
| ISBN | : 9780801882401 |
Download Putting Meat on the American Table Book in PDF, ePub and Kindle
How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture.
| Author | : Kevin West |
| Publisher | : Knopf |
| Total Pages | : 546 |
| Release | : 2013-06-25 |
| Genre | : Cooking |
| ISBN | : 0307599485 |
Download Saving the Season Book in PDF, ePub and Kindle
The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.
| Author | : Janna Gur |
| Publisher | : Schocken |
| Total Pages | : 242 |
| Release | : 2014-10-28 |
| Genre | : Cooking |
| ISBN | : 0805243097 |
Download Jewish Soul Food Book in PDF, ePub and Kindle
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)
| Author | : Gary Paul Nabhan |
| Publisher | : Island Press |
| Total Pages | : 261 |
| Release | : 2012-02-13 |
| Genre | : Biography & Autobiography |
| ISBN | : 1597265179 |
Download Where Our Food Comes From Book in PDF, ePub and Kindle
The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world. It is a cruel irony that Vavilov, a man who spent his life working to foster nutrition, ultimately died from lack of it. In telling his story, Where Our Food Comes From brings to life the intricate relationships among culture, politics, the land, and the future of the world’s food.
| Author | : Jessica Seinfeld |
| Publisher | : Harper Collins |
| Total Pages | : 210 |
| Release | : 2009-10-06 |
| Genre | : Cooking |
| ISBN | : 0061983551 |
Download Deceptively Delicious Book in PDF, ePub and Kindle
It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits? As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear–out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal. But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long–term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats. Jessica Seinfeld's book is practical, easy–to–read, and a godsend for any parent that wants their kids to be healthy for a long time to come.
