General Cookery

Preserving & Freezing

  • AEYLX
    • £7.89
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    Preserving Made Easy is the perfect book for today's busy cooks who still want to prepare and enjoy the homemade goodness of fresh fruits and vegetables. These recipes were selected for their delicious taste and because they are easy to prepare. Thoroughly tested and perfected, each recipe offers something special - a new twist on an old favourite, a new way to mix and match flavours and tips to make the whole process easier and more fun. The authors offer delectable recipes for jams, jellies, conserves, pickles, relishes, chutneys, salsas, mustards, marinades, flavoured oils and more. Everything you need to delight family and friends is here. Using this book will ensure that your family has only the best and freshest ingredients carefully prepared for their needs. Preserving Made Easy is ideal for first-time users who will benefit from the step-by-step introductions, and for experienced cooks who are just looking for that extra twist that will make the batch memorable.
  • ANRUK
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    This is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing each type of food. The author also explains how a freezer works, gives advice on choosing and siting a freezer, insurance, cleaning, maintenance, what to do in emergencies, packaging and accessories, freezing techniques and de-frosting, refreezing and thawing as well as storage times.
  • AKSSL
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    The Bay Tree Book of Preserving is the ultimate book on the subject, providing a one-stop resource. Everyone can enjoy the fruits of their labours with this book from the UK's foremost producer of a huge range of preserves. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains a complete collection of recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, ketchups, confits and salamis, fruit curds, cheeses and butters, and dried fruits and veggies. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, rhubarb chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, some of them modern inventions, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your muslins and straining funnel and get preserving!
  • AUWOT
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    Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being. Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, in The Cultured Club fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world's oldest methods of food preservation. In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques using simple ingredients and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics that promise to restore vitality. Learn the simple art of fermentation, enjoy its delicious, vibrant flavours and watch your health flourish. 'This is the book I have been waiting for. It's more than a book about fermentation. This is a book about life, health and delicious food. Dearbhla's words of wisdom will seamlessly transport you into the world of fermentation and well-being. Thank you, Dearbhla! You've done us all a great service by writing this book,' Domini Kemp 'This book is a wonderful and accessible introduction to fermentation. Dearbhla's clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival,' Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation 'Dearbhla Reynolds is a culinary radical, and The Cultured Club offers a dynamic, empowering approach to food and fermentation that mainlines the ways in which we can connect with the health and energy of our ingredients. Packed with original and delicious ideas, The Cultured Club will shake up your kitchen,' John McKenna 'Dearbhla is a flavour fiend. This is a book packed with ideas, rituals and skills that will make your food life fizz,' Catherine Cleary
  • ANQNU
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    Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.
  • AUUFR
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    Ferment, Pickle, Dry teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It's packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves. The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.
  • ANYPR
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    Emma MacDonald, a trained chef and founder of The Bay Tree, shares her celebrated culinary secrets for the first time. Since she first started making jams and chutneys at her mother's kitchen table, her fame has grown, as has her artistry. Now she shows you how to create deli feasts such as Pastrami with Sweet Cucumber Relish, Sticky Redcurrant & Clove Glazed Ham, Sizzling Beef with Korean Vegetable Pickle, and Chocolate Risotto with Cherries in Kirsch. The beauty of Emma's book is that you can mix and match, using deli treats you've prepared yourself, along with deli-bought items. Discover how to make buttermilk, for example, and use it to make a heart-warming Buttermilk-roasted Chicken. Or splash out on pomegranate molasses, and use them to transform a Chargrilled Halloumi Salad. Here you'll find all the recipes, techniques and tips you need to create gorgeous deli feasts.
  • BMHGY
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    Delicious meals that will have you feeling anything but left out in the cold! Don't freeze up when your family asks what's for dinner - reach into the freezer instead. Seriously Good Freezer Meals provides home cooks with the tools they need to make delectable, healthy meals using fresh and flavoursome ingredients, with information on shopping, cooking, freezing, thawing and everything in between. This unique compilation of 150+ family- and freezer-friendly recipes, made without processed foods, will help busy families save time and money while still enjoying home-cooked meals. The book provides an all-encompassing look at cooking freezer meals: getting organized, making lists, shopping strategies, nutritional information, making a lot of freezer meals in one day, freezer organization, freezer meal swaps, thawing and more. It also offers a mini starter programme for beginners, an intermediate programme and, for more advanced cooks, a guide to making 50 freezer meals in a day. You read that right: 50 meals in a day! And lest you think these are just ho-hum basic meals, you're in for a pleasant surprise! Within the beautifully photographed full-colour pages you will discover recipes for every meal of the day and for every occasion. Start your day off right with Morning Energy Bars or Breakfast Burritos. For dinner, choose from elegant offerings like Chicken Tikka Masala and Bacon Carbonara Pasta Pie, or serve a kidfriendly meal like Amazing Macaroni and Cheese. Meatless mains such as Lentil Supreme Shephard Pie and Spinach Gnocchi Bake will satisfy even the most discerning vegetarian or vegan. And with side dishes like Cilantro Lime Corn and desserts like Layered Chocolate Mousse Cake, you'll always have the perfect finishing touch to your meal just a freezer away.
  • BMMJT
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    Everything you need to know about fermentation to start a little revolution in your pantry! Fermentation is one of the hottest kitchen trends of the past two years, and for good reason- fermentation allows us to transform the ordinary to the extraordinary (think: delicious pickles, olives, and ginger beer). But more than that, fermented foods have enhanced nutritional value, aid in digestion, and regulate our immune systems. Fermentation is fun and it results in foods packed full of flavour and health benefits. Fermentation Revolution provides 70 easy, step-by-step, and costeffective recipes for everything from fermented vegetables, fruits, sugars and honey to milks, cereals, grains and legumes. It covers the science behind fermentation, different types of fermentation processes and useful fermentation equipment. So gather your jars, get started on making your own condiments and yogurts, and be on your way to cultivating good health. Your taste buds will be sure to thank you.
  • BCVOI
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    Growing your own veg, fruit, herbs and flowers is second nature for many gardeners but this book shows how to preserve the best homegrown ingredients in jams, chutneys, cordials and sauces for many months and even years to come. From planning the jam-maker's garden through to selecting the best varieties to grow; from sowing and planting to harvesting and foraging, and using tried and tested cooking methods to preserve the best flavour and quality, this book presents 50 recipes for the tastiest jams, chutneys and preserves that you'll savour for months. Everyone loves eating jam and now we have a good reason to grow the ingredients and create the jams, chutneys and cordials to share.
  • BCXCJ
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    Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, her and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon's authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
  • AZOWP
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    Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavouring, tenderising and preserving it. With chapters covering Fish, Dairy, Meat and Vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes. Dishes such as Asian Smoked Mackerel Salad and Smoked Pork Belly Feijoada appear alongside recipes for Maple Smoked Brie with Grilled Peaches & Bacon and Smoked Mozzarella Parmigiana. There are also vegetable dishes such as Smoked Onion Tart and Smoked Sweetcorn Fritters with even some sweet options to finish your meal - choose from Smoked Butter Fudge or Smoked Sea Salt Chocolate Truffles. With Charlotte's expert guidance you'll learn to cook the elemental way, yielding succulent flavours and smoky aromas - you'll soon realise how cooking over fire can be just as addictive as watching it.
  • AZEJB
    • £14.40
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    This beautifully illustrated new cookbook will not only inspire you to try new foods and recipes, it will show you how foods can actively foster a healthier body, encouraging a balanced digestive system and healthy gut. A fascinating discussion of the history, benefits, techniques and tools needed for fermenting, is followed by basic recipes that use age-old methods to culture healthy bacteria to create essential classic ferments such as sauerkraut, kimchi, yogurt and sourdough. The book then goes on to provide further recipes for salads and pickles, drinks and smoothies, soups, main dishes, and breads and treats. Whether it's a super probiotic Cucumber & Kefir Smoothie, a delicious Broccoli Miso Soup or tempting Buckwheat Pancakes, the ancient wisdom of fermented foods from around the world will delight your tastebuds and tummy!
  • AUIMQ
    • £13.49
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    The appeal of fresh, homemade food has preservers, canners and home cooks flocking to the kitchen. Liana Krissoff's Canning for a New Generation: Updated and Expanded Edition is a hip, modern handbook chock-full of gorgeous flavour pairings and smart recipes, plus instruction in the finer points of "what to can when." This edition includes 25 percent new content, featuring recipes for canning, drying, preserving and freezing food, as well as ideas for how to use many of the preserves in everyday meals. Matched to the seasons, Krissoff's reci--pes illustrate how best to use fresh produce at the height of its availability--plus great techniques for intensifying flavours. Special diet concerns are also taken into account with recipe options for using less sugar and skipping commercial pectin. Krissoff includes old-style fermenting recipes, new freezing techniques and tips on preparing small-batch refrigerator pickles and jams. From chowchow to blueberry-maple jam, from plum mostarda to sweet-and-spicy pickled ramps, this cookbook is an essential reference and a truly modern take on a great tradition.
  • BCXOX
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    Learn about one of the most vital subtopics in Jewish cooking: preserved foods Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. About 35 of the 75 recipes in this book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen. The book often highlights holiday cooking, because there are many Jewish readers who cook "Jewish food" only on holidays. Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with trerrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.
  • AZOGR
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    The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Her mission with her business is for the person who buys her products to feel as if they are receiving it from an old friend - one who desperately wants to share her discovery and passion with them. So too with the book. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections on wild fermented vegetables (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon Flynn shares her knowledge of and passion for fermentation in her accessible, chatty style, combining personal anectdotes of her fermenting adventures with hands-on instructions on how to set up your own benchtop fermentary at home. She completes the package by sharing her favourite recipes and ideas for incorporating ferments into your everyday life and meals. Lovingly illustrated and featuring informative photos, Ferment for Good is a beautiful, carefully curated collection to introduce you to the world of fermentation.
  • AQYKS
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    People everywhere are rejecting industrial food to produce their own - and fermentation is at the zenith of this movement. It is slow food at its slowest, optimizes nutritional health and confers unique flavours and textures. This mouthwatering survey presents a world of recipes for fermented foods and beverages to make at home, from bread and beer to ketchup, kombucha and kimchi. Featuring tantalizing photography and tips from the pros, this book is the ultimate resource for everyone from the newbie to the seasoned fermentation enthusiast.
  • ANHXT
    • £13.59
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    The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan's expert hands-on approach will show you all the essential techniques plus more complex curing processes, encouraging you to develop your own style. No expensive equipment is required to get started: all you need is an oven or a barbecue! Includes full instructions for indoor hot and cold smoking methods, plus a guide to building your own outdoor smoker - from an easy-to-make cardboard box cold smoker to barbecue-friendly designs. Step-by-step photographs and instructions for over 50 different techniques: Smoked salmon, Beef jerky, Ribs, Gammon, Kippers, Smoked venison, Biltong, Smoked bacon, Chorizo, Bresaola, Parma ham, Salt cod, Ham, Smoked goose, Pancetta, Salami, Coppa, Gravlax, Chicken, Smoked mackerel, Pastrami, Dried lamb, Duck jerky, Salt beef and much more!
  • AUQKD
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    Whether you're making a pint of sauerkraut or a peck of pickled peppers, the Joy of Picklingprovides all the tools for pickling success! Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn't just about preserving - it's a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn't hard - as long as you have this comprehensive volume to guide you. This new edition includes 50 new recipes, techniques for preventing yeast and mold growths on fermented pickles, as well as information on the science of pickling. Among the tempting treats you'll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Pickled Whole Watermelons, Quick Pickled Baby Corn, Cranberry Ketchup, Pickled Whole Cabbages, and much, much more.
  • ANRJH
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    Capturing garden vegetables at their best for year-round enjoyment. Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases. These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs. Enjoy wonderful foods year round with recipes such as: Kosher dill pickles Aunt Thelma's bread and butter pickles Pretty beet and radish pickles Gingery cantaloupe pickles White balsamic and pepper pickled strawberries Clementine pear chutney Pineapple lime tomato salsa Smoky three-pepper cucumber relish. The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors.
  • ANVJG
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    A new update of the bestselling book in its field. Whether grow-your-own, bought locally from a farmer's market, or fresh from an ordinary supermarket, the seasons still affect the quality, abundance and price of good food. It just makes sense to preserve food quality for those times when it's not as plentiful or not available at all. Dehydrating food with this terrific book is easy and creates tasty food year-round. Incorporating the age-old practices of food dehydration takes full advantage of what nature offers. All the wonderful recipes are still here and there is a bonus section on everything from pet treats to crafts and homemade gifts. What has changed is that the 'Everything You Need to Know About Dehydrating Foods' section has been expanded to include even more comprehensive and complete information about dehydrating foods along with even more tips and techniques. There are more than 150 recipes for dehydrating everything from herbs and seasonings to fruits, vegetables, meats and fish. Plus more than 250 delicious recipes actually use the dehydrated foods as ingredients, putting home-preserved food to work for home, caravan, boat or campsite. The easy-to-follow drying instructions along with time guidelines make even a novice cook feel like a seasoned professional. Planting a few extra rows of tomatoes or beans, picking many strawberries at their peak or buying that big basket of freshly harvested carrots can really pay off later. Loading up the dehydrator will provide personally dried foods the whole year through.
  • AANHC
    (1)
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    SuperJam is a delicious range of jams and marmalades created by young entrepreneur Fraser Doherty. They're 'super' because they're made with 'superfruits', such as cranberries and blueberries, and fruit juice rather than sugar meaning they're healthier than your average pot of jam. Fraser's cookbook is a juicy celebration of all things jammy. As well as being packed full of recipes for jams, marmalades, chutneys and jellies, the book offers more unusual ideas for spreads, such as Banana and Rum Curd, Dulce de Leche and Chilli Jam. And if for any reason you do have any leftover pots of preserves, it also contains over 25 ideas for how to turn your creations into irresistible puddings, from Bakewell Tart and Orange and Passion Fruit Trifle to Banoffee Cupcakes and Strawberry and White Chocolate Mousse. Exquisitely designed and lavishly photographed, "The SuperJam Cookbook" will be a lovely gift or simply the perfect way to indulge your love of one of life's greatest comfort foods.
  • ASYDQ
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    Intriguing recipes with unique flavour profiles ramp up the gourmet value of the dehydrator, a kitchen tool that's quickly coming into its own for preservers and home cooks who like to play with special equipment. This material is also perfect for raw-food adherents, Paleo eaters, gardeners, hunters, hikers, and chefs. This wide group needs a book that provides the basics and then goes beyond to offer more interesting flavour profiles that break through the other bland books on the market.
  • BGOXX
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    2017 marks the 175th anniversary of the much-loved heritage glass jar company, Kilner, and to celebrate they are publishing the very first Kilner Cookbook! The iconic twist top and clip top jars are beautiful in their simplicity and ability to transform any recipe or ingredient into something lovely to look at as well as to use - the perfect marriage of form and function. From home cooks and homemakers, to foodies and stylists the Kilner range is a firm favourite in kitchens, homes and studios nationwide. Also the perfect prop for a wedding table, a picnic spread, a homemade food gift, or a festive Christmas display! Not only do these jars make food storage beautiful, they can help you to create delicious recipes too - this book will help you discover there is much more to jars than just jam! With 100 delicious recipes, The Kilner Cookbook will show you how to make refreshing cocktails, juices and nourishing smoothies; portable lunches including layered salads, noodles and soups; tasty breakfasts such as overnight oats; homemade dressings and sauces; classic and contemporary jams from Rhubarb and Grapefruit to Passion Fruit Curd, marmalades, butters, jellies and pickles; and even mouth-watering desserts and snacks perfect for sharing!