Author: Simone Gooding Publisher: Stitch Little Marmalade Rabbit and all Her Pretty Seasonal Outfits and Accessories. ISBN: 9786057834058 Category : Felt work Languages : en Pages : 0
Book Description
A year in the life of Marmalade Rabbit! Celebrate the changing seasons by stitching this 100% wool hand dyed felt rabbit and her seasonal outfits and accessories in this charming book, Making Marmalade. you will find... * Moses basket style bed with warm Winter mini quilt * Hooded cape for those chilly Autumn walks * Head scarf and apron for Lazy Summer days * Butterfly wings to celebrate Spring... and many more. These designs are suitable for most toy makers and contain step by step instructions and diagrams for machine sewing and hand stitching the components of each project. Marmalade is brought to life on the page by Simone Gooding's adorable illustrations.
Author: Gemma Stafford Publisher: Houghton Mifflin ISBN: 1328546322 Category : Cooking Languages : en Pages : 323
Book Description
More than 100 accessible, flavor-packed recipes, using only common ingredients and everyday household kitchen tools, from YouTube celebrity Gemma Stafford
Author: Pam Corbin Publisher: Bloomsbury Publishing ISBN: 1408884488 Category : Cooking Languages : en Pages : 485
Book Description
- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
Author: Marisa McClellan Publisher: Running PressBook Pub ISBN: 0762441437 Category : Cooking Languages : en Pages : 242
Book Description
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: Rachel Saunders Publisher: Andrews McMeel Publishing ISBN: 1449401988 Category : Cooking Languages : en Pages : 390
Book Description
A comprehensive, year-round guide to jellies, jams, conserves, preserves, and marmalades, featuring over 100 recipes. If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, Rachel Saunders’s James Beard Award–nominated Blue Chair Jam Cookbook is the book for you. Rachel’s legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel’s passion for fruit shines through every part of this lavishly illustrated book, which is the culmination of nearly ten years of research. The Blue Chair Jam Cookbook is the essential jam and marmalade book of the twenty-first century, one in which Rachel’s modern yet nostalgic vision of cooking takes center stage. Rachel offers an in-depth exploration of individual fruits, a comprehensive technical section, and nearly 120 original recipes organized around the seasons. In offerings ranging from Plum Jam to Strawberry–Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process. The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books that clearly explains and illustrates preserving techniques. Each recipes includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves. Whether you make jam or marmalade once a year or every week, and whether you are a home or professional cook, The Blue Chair Jam Cookbook is sure to claim a special place in your cookbook library. Praise for The Blue Chair Jam Cookbook “A complete and exquisite guide to making jam and marmalade at home. In addition to sharing 100+ recipes, Saunders walks you step-by-step through the process with in-depth explanations as well as photos of the various steps so you see exactly what each phase looks like.” —Epicurious “Blue Chair could well become the jam maker’s quintessential reference book.” —SFGate.com “Rachel Saunders . . . is quite possibly the high priestess of jam making. [The Blue Chair Jam Cookbook] . . . belongs in the kitchen of anyone interested in keeping their pantry stocked with delicious and unique fruit preserves. And Rachel’s instructions are so thorough and clear, even beginners are assured success.” —The Splendid Table’s “Weeknight Kitchen” newsletter
Author: Fiona Beckett Publisher: Absolute Press ISBN: 9781906650537 Category : Cooking Languages : en Pages : 0
Book Description
The lost art of thrift is rediscovered in this cookbook through a wealth of fantastic recipes, from budget breakfasts--Spring Vegetable Frittata or French Toast with Polish Cherries--to easy midweek suppers, such as Thai Beef Salad or Linguine with Stilton and Onion. In a time where about a third of all the food purchased is thrown out, this book is ideal for anyone who is eager to cut out waste and make the most of everything they buy. With a full glossary of ingredients and ideas for how to use them up, as well as a myriad of thrifty tips that promise to transform even the most sorry leftover into an inventive and tasty meal, this is a kitchen manual that no home can afford to be without.
Author: Sarah Peel Publisher: David and Charles ISBN: 1446374173 Category : Crafts & Hobbies Languages : en Pages : 386
Book Description
Create your own bunny fashion icon. “If you’re into sewing super cute softies with big personalities, this book might just be up your alley . . . [a] gem.” —Studio iHanna In this charming book, you will learn how to sew your own felt rabbit along with her exquisite wardrobe including twenty garment and accessory sewing patterns. All the clothes are made using the finest fabrics including wool felt, lace and Liberty print cotton. Choose from a perfectly tailored wool coat, matching tweed skirt and bag, or pretty lace set. Not forgetting the accessories—there are bunny boots, pajamas and even tiny French knickers to create. The patterns are suitable for a range of abilities—the basic rabbit and simple items are suitable for beginners but the more tailored pieces are for more experienced sewers. The level of each pattern is identified and all the patterns are full size. Luna was designed to be passed down by generations as a very special heirloom toy. “[The] cutest of Heirloom Hares . . . The book is a little treasure; it’s beautifully photographed throughout and contains some sweet stories.” —Sew Sarah Smith
Author: Publisher: jideon francisco marques ISBN: Category : Cooking Languages : en Pages : 93
Book Description
Embarking on marmalade-making for the first time can be unnerving, but it is not difficult: it is after all a combination of just three ingredients: citrus fruit, sugar and water. Having said that, there are important steps to follow and it can occasionally surprise you and refuse to cooperate. Even now, I find that sometimes the rolling, hissing boil doesn’t happen. (What! No rolling boil?) It skips that bit, as a joke. Or you would swear it was ready, but then it won’t set in the jars. (Relax, leave it overnight.) I had a few years of ill health when much was out of my control, and that was when I started to appreciate how soothing it is to make marmalade, how very satisfying to produce something good to look at and good to eat, which almost everyone is delighted to receive as a present. Perhaps there was a subconscious vote of confidence for the future in preserving fruit and storing it for later; I didn’t know T.E. Lawrence’s ‘Happiness is a by-product of absorption’ then, but there is a sense of peace and contentment that descends when you have an absorbing physical task to do. Homemade marmalade is ‘slow’, not fast food, and it takes a bit of concentration, but the results are worth the effort. You may want to make enough in January to last you for the whole year; or you might prefer to make a few jars here and there, throughout the year, using a handful of frozen oranges or experimenting with other citrus fruit like limes and grapefruit, and adding herbs, like thyme or rosemary in the summer, lavender flowers or ginger in July. Cloves and warming spices are delicious in a pre-Christmas batch. I personally think that the exciting sharpness of marmalade is at its very best when the marmalade is fresh, but however long you keep it before you eat it, the most gratifying thing is that every jar you make will be uniquely your own. The recipes in this book are my own, handed down from my mother and many generous and accomplished cooks, as well as borrowed favourites from friends. They’ve been tried and tested over the years, and tinkered with along the way to suit more modern tastes. Methods vary slightly from one recipe to another, but isn’t that the beauty of home cooking? I hope you enjoy making marmalade whatever the season, and that you find your favourite among the many in this special collection.
Author: Anon Publisher: Read Books Ltd ISBN: 1447481313 Category : Cooking Languages : en Pages : 30
Book Description
This vintage book contains a detailed, step-by-step guide to making marmalades. It includes a selection of time-tested recipes, as well as interesting and useful articles on related subjects. This antiquarian book is timeless, and will prove of as much use to the modern reader as it did to those contemporary with its original publication. A wonderful addition to the kitchen, it is not to be missed by collectors of such literature. The chapters of this text include: 'Preserving and Canning Food: Jams, Jellies and Pickles'; 'Marmalade-Making'; 'Preparation'; 'Marmalades'; 'A Good Recipe for the Household'; 'A Delicious Marmalade'; 'A Good American Recipe'; 'The Making of Marmalades', etcetera. This book is being republished now in an affordable, modern edition - complete with a specially commissioned new introduction on preserving and canning foods.
Author: Jessica Koslow Publisher: Abrams ISBN: 1683355016 Category : Cooking Languages : en Pages : 548
Book Description
A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.
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Author: Simone Gooding
Author: Gemma Stafford
Author: Pam Corbin
Author: Marisa McClellan
Author: Rachel Saunders
Author: Fiona Beckett
Author: Sarah Peel
Author: 
Author: Anon
Author: Jessica Koslow