by
Wildsmith, Lindy.
Call Number
641.4 WIL
Publication Date
2010
Format:
Books
Relevance:
2.6769
by
Poffley, Simon, author.
Call Number
641.4 POF
Publication Date
2016
Summary
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.
Format:
Books
Relevance:
2.5651
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by
Sandler, Nick.
Call Number
ARC 641.4 SAN
Publication Date
2004
Summary
Covers all the main techniques of food preservation.
Format:
Books
Relevance:
1.7678
by
Cameron-Smith, Marye.
Call Number
641.4 CAM
Publication Date
1976
Format:
Books
Relevance:
1.7678
by
Jones, Osman.
Call Number
ARC 664.8 JON
Publication Date
1949
Format:
Books
Relevance:
1.7678
by
Khan, Darya.
Call Number
ARC 641.4 PRE
Publication Date
1974
Format:
Books
Relevance:
1.4434
by
Shockey, Kirsten, author.
Call Number
664.024 SHO
Publication Date
2017
Format:
Books
Relevance:
0.2652
by
Shockey, Kirsten
Call Number
664.024 SHO
Publication Date
2014
Summary
Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes using the same methods to make over 80 other fermented vegetable and herbs, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. Many of the recipes can be made in small batches (such as single pint). There are also recipes for using the fermented foods.
Format:
Books
Relevance:
0.2652
Call Number
641.42 BET
Publication Date
1973
Format:
Books
Relevance:
0.2652
by
Solomon, Karen.
Call Number
641.4 SOL
Publication Date
2009
Summary
Food and crafting enthusiasts look forward to the weekends to create, experiment, and stock the pantry with handcrafted edibles and gifts. For creative urban dwellers, the kitchen is a workshop space, and JAM IT, PICKLE IT, CURE IT is its how to guide. This savvy collection of 75 recipes for creating homemade artisan foodstuffs features delicious projects easy enough to be completed in one to two days. Detailed instructions, prep-ahead tips, shopping lists, and optional extras outline the shortest route between crafty cooks and a pantry full of hand labeled, better than store bought creations. Jams and Pickles. Recipes.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0913/2009284527-d.html
Sample text http://www.loc.gov/catdir/enhancements/fy0913/2009284527-s.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0913/2009284527-t.html
Sample text http://www.loc.gov/catdir/enhancements/fy0913/2009284527-s.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0913/2009284527-t.html
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0.1677
by
Janssen, Freddie, author.
Call Number
641.462 JAN
Publication Date
2016
Summary
Pickled is a fresh and innovative take on pickling and fermenting, packed with over 60 creative recipes that will add a burst of flavour to any dish. Pickle-lover Freddie Janssen shows how easy it is to pickle just about anything, without the need of any fancy equipment or hard-to-find ingredients.
Format:
Books
Relevance:
0.1250
Call Number
641.462 DIY
Publication Date
2015
Format:
Books
Relevance:
0.1186
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