Pickling Everything: Foolproof Recipes for Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats (Countryman Know How)

Author: Leda Meredith
Publisher: The Countryman Press
ISBN: 1682681793
Category : Cooking
Languages : en
Pages : 556

Book Description
From vegetables and fruits to eggs, cheese, and nuts, Leda Meredith unlocks the secrets to pickling everything. Pickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.

Pickle Things

Author: Marc Brown
Publisher:
ISBN: 9780986216886
Category :
Languages : en
Pages : 40

Book Description
Pickle pie, pickle cake, pickle donuts, even pickle flakes! Pickles pop up on every page of this zany fan-favorite by Arthur creator, Marc Brown.

Cured

Author: Steve McHugh
Publisher: Ten Speed Press
ISBN: 1984861468
Category : Cooking
Languages : en
Pages : 353

Book Description
Boost the flavor of any meal with this definitive guide on cooking with pickles, jams, preserves, sauces, and more—whether you make them from scratch or use store-bought ingredients—featuring 150+ recipes for everything from quick weeknight meals to Sunday suppers. “Insightful, brilliant, clever, and beautiful.”—John Currence, James Beard Award winner and author of Tailgreat The secret to six-time James Beard Award finalist Steve McHugh's success comes down to one word: curing. To cure something is to transform it, allowing it to emerge as something new. Steve himself was transformed after battling lymphoma when he was just thirty-three; he came through that experience wanting to prolong moments of joy in everyday life. That philosophy extends to how he approaches food and cooking, sourcing the best ingredients when they are at their peak and then curing them to enjoy later. He intensifies their flavors, changing them into charcuterie, pickles, mustards, and more, making his seasonal favorites available year-round. And with Cured, you can have access to this arsenal of flavor as well, whether it's making your own preserves from scratch or using store-bought ingredients in your daily cooking. An invaluable guide, Cured explains both how to easily preserve foods and why you should embrace this popular technique in your own home. Whether a beginner or seasoned preserver, you'll discover how to make preserved lemons, then use them in a bright, beautiful bowl of Israeli Couscous with Preserved Lemon, Bacon, and Greens. Learn to use sugar as your curing method to make Cherry Orange Marmalade, then use it later in the week to make yourself a Mix-and-Match Jam Cocktail. Or maybe make some Smoked Nuts to use in the Smoked Nut Chocolate Tart. The possibilities are truly endless. Steve leads you through how to make preserves, and also gives you recipes for when you bought a jar or bottle at the market that you can't decide how to use. Filled with bright and colorful photography, Cured will make you want to experiment with whatever fresh produce you have on hand. Whether you dabble in making your own preserves from scratch or want to learn how to use what you already have at home, these 150+ recipes will become hundreds and thousands as you start to mix and match the ingredients with your own favorites, prolonging the joy in your everyday life and meals.

How to Cook Everything (Completely Revised 10th Anniversary Edition)

Author: Mark Bittman
Publisher: Houghton Mifflin Harcourt
ISBN: 0544186885
Category : Cooking
Languages : en
Pages : 3621

Book Description
Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. Look for a new, fully revised edition of HOW TO COOK EVERYTHING, 20th anniversary ed, with full color photos and updated recipes, coming in October 2019! "A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!" —Al Roker "This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one." —Mario Batali "Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it." —Bobby Flay "Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen." —Jean-Georges Vongerichten "Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others." —Isaac Mizrahi "Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks." —Mollie Katzen, author of the Moosewood Cookbook "I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others." —Lisa Loeb, singer/songwriter

Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More

Author: Leda Meredith
Publisher: The Countryman Press
ISBN: 1581576536
Category : Cooking
Languages : en
Pages : 475

Book Description
The ultimate guide to putting up food. How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable.

Germany - The People

Author: Kathryn Lane
Publisher: Crabtree Publishing Company
ISBN: 9780778793731
Category : History
Languages : en
Pages : 36

Book Description
A book about the people of Germany.

Big Food Big Love

Author: Heather L. Earnhardt
Publisher: Sasquatch Books
ISBN: 1632170620
Category : Cooking
Languages : en
Pages : 305

Book Description
Featuring over 100 Southern recipes alongside “heartwarming” anecdotes, this cookbook is “a celebration of Southern hospitality, local ingredients and good cooking” (Chef Emeril Lagasse). When Heather Earnhardt opened her tiny, magical café, The Wandering Goose, in Seattle, she infused a little Southern comfort into the heart of a city that’s skies are often gray. Her specialty is biscuits, slathered with butter and homemade jam, piled high with fried chicken and bread-and-butter pickles, or country ham and an over-easy egg. In Big Food Big Love, this “red-dirt girl” shares stories from her childhood in the South and 130 recipes that contain a satisfying mix of nostalgic and traditional Southern favorites. Served up with a side of Southern charm, this is genuinely good and unfussy food that’s meant to be eaten with family and friends.

The Joy of Pickling - Revised

Author: Linda Ziedrich
Publisher: Harvard Common Press
ISBN: 1558323759
Category : Cooking
Languages : en
Pages : 434

Book Description
Since its original publication, "The Joy of Pickling" has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling.

The Joy of Pickling

Author: Linda Ziedrich
Publisher: Quarto Publishing Group USA
ISBN: 155832870X
Category : Cooking
Languages : en
Pages : 483

Book Description
Discover the tools and techniques you need for pickling success, with 300 recipes from kimchi to sauerkraut and even a peck of pickled peppers! Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at your local market. But pickling isn’t just about preserving: It’s a way to create mouthwatering condiments and side dishes that add endless variety and vibrant flavors to the table. Making these salty, sour, sweet, and tangy treats isn’t hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes: An international range of pickles from American favorites to adventuresome ideas from Asia, the Middle East, and Europe Recipes for canned and put-up pickles as well as quick pickles for the fridge or freezer New techniques for preventing yeast and mold growths on fermented pickles Recipes for using pickled produce in chutneys, salsas, relishes, and more Expert safety guidance and tips From Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.

Backyard Farming: Home Harvesting

Author: Kim Pezza
Publisher: Hatherleigh Press
ISBN: 1578264642
Category : House & Home
Languages : en
Pages : 130

Book Description
Make the most of your homestead’s produce with this beginner’s guide to preparing and preserving your hard-earned harvest—all year long! Want to extend the benefits of your backyard bounty? Look no further! This beginner-friendly guide outlines essential preservation techniques and yummy recipes—all from expert farmers. Inside you’ll find information on: • Various methods of preserving (canning, smoking, freezing, drying, pickling, etc.) • Selecting the right preservation method for your crop • Knowing when to preserve—and why • Farmer-approved techniques and preserving set-ups, with illustrations • And much more! Whether you raise livestock or grow crops, there’s a method here that will allow you to enjoy the fruits of your labor year-round! No farmer wants to throw away their hard work, and Backyard Farming: Home Harvesting is the perfect guide to ensuring no part of your harvest is wasted.