Let s Preserve It

Author: Beryl Wood
Publisher: Random House
ISBN: 1448138361
Format: PDF, Docs
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First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness.

The Modern Preserver Jams Pickles Cordials Compotes and More

Author: Kylee Newton
Publisher: The Countryman Press
ISBN: 1581575246
Format: PDF, Docs
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Innovative jam and pickle recipes offers a brand new take on a very old craft Preserving is an ancient technique that speaks to a modern sensibility. It puts you in step with the seasons, uses up leftover fruits and vegetables, and gives you complete control over what goes into your food. In The Modern Preserver, Kylee Newton takes you through every aspect of preserving: from classic jams and jellies, to pickles and fermentation, and to chutneys, cordials, and compotes. Newton's easy-to-follow, step-by-step instructions wed age-old methods with a contemporary flavor. The book features more than 130 creative and unique recipes for even the most discerning palate, including: Rhubarb &Prosecco Jelly Spicy Bourbon Pickles Mango Salsa Chutney Roasted Red Pepper Ketchup Pineapple & Chili Syrup These delicious recipes also make stylish gifts and reassuringly natural homemade treats.

500 Jams and Preserves

Author: Clippy McKenna
Publisher:
ISBN: 9781845435004
Format: PDF
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Jam and Preserves are well documented in our histories. The first known book of recipes, “Of Culinary Matters”, written by the Roman gastronome Marcus Gavius Apicius in the first century, includes recipes for preserves and Henry VIII was known to have a very sweet tooth; his favourite preserve was candied fruits. Preserving is part of our culture and is a perfect way to enjoy the season’s fruit and vegetable bounty all-year-round. Using the four preserving techniques shown in this book, you too can enjoy the fruits of your labour! 500 Jam & Preserves is designed to uncover the secrets behind traditional and natural preserving techniques using sugar, vinegar, oil & alcohol. You too can learn how to perfect heavenly chutney’s, crystal clear jellies, silky jams, tongue tingling pickles and melt-inthe- mouth curds. The 500 series will provide you with the skills and confidence to make your own preserves at home. This includes jams, jellies, fruity curds, fruit cheeses, relishes, pickles, chutneys, cordials, fruit liqueurs, sauces, ketchups, oil-based preserves and a variety of condiments. Jam & preserves are here for everybody to enjoy. They make great gifts and you can pair preserves with all manner of foods from ice-cream to cheese to cakes and even casseroles to BBQ meats. Let me take you on a culinary preserving journey, by the time we’ve finished you’ll be a preserving genius!

Making Traditional and Modern Chutneys Pickles and Relishes

Author: JEREMY HOBSON
Publisher: Crowood
ISBN: 184797502X
Format: PDF, ePub, Docs
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Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative new examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own.The superb chutneys, pickles and relishes presented in this book have resulted from the authors' extensive research that has brought them into contact with modern-day restaurant chefs and prize-winning traditionalists. If you enjoy fresh, tangy flavours, then this book will provide you with all the help and inspiration you need to enter the world of successful chutney making and pickling. As for relishes, once you, your family and friends have experienced some of what is on offer on these pages, it is possible that you will never be content to settle for the shop-bought versions again.An inspirational guide to making traditional and modern chutneys, pickles and relishes using time-honoured recipes and also twenty-first century variations.The authors spent time researching, photographing and meeting with both modern day restaurant chefs and prize-winning traditionalists.By experiencing some of these tempting recipes, it is unlikely the reader will settle for shop-bought bottles again.Beautifully illustrated with 60 colour photographs.Jeremy Hobson is a prolific freelance writer on all matters 'rural' and author of over twenty books on country life.Philip Watts' love of both cuisine and photography led him to a new career as a food photographer.

The Jam and Marmalade Bible

Author: Jan Hedh
Publisher: Skyhorse Publishing, Inc.
ISBN: 1620874946
Format: PDF, ePub, Docs
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Featuring both classic and innovative recipes for every kind of jam, jelly, preserve, and marmalade imaginable, The Jam and Marmalade Bible is the only cookbook of its kind that you’ll need to fill your pantry with delicious homemade treats. Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists of required equipment, how to sterilize jars and lids, and a guide to troubleshooting even the most delicate jams. From there he moves on to delicious recipes, including classics like strawberry, blueberry, raspberry, peach, and blackberry, as well as more exotic fruit flavors such as kiwi, mango, and banana. Try savory vegetable spreads and chutneys, such as pumpkin, tomato, and roasted red pepper, in addition to nut spreads. Finally, Hedh rounds it all off with a collection of delicious pastries to pair with different jams, and tips on which cheeses are most suitable for serving with various flavors. Delight and inspire your loved ones with homemade gifts at the holidays and fill your home with delicious preserves all year round with the help of this lavishly illustrated guide. Great for both beginners and expert jam makers looking for fresh, exciting ideas, The Jam and Marmalade Bible deserves a place in every kitchen.

The Perfect Pickle Book

Author: David Collison
Publisher: Grub Street Cookery
ISBN: 1909166537
Format: PDF, Docs
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This original edition of this book started life in 1988 as an accompaniment to the six-part "BBC2 TV" series "The Perfect Pickle Programme", which has subsequently been seen worldwide in countries as far apart as Slovenia and Japan. It went on to appear in three editions. What has happened since then has been little short of a revolution. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It's easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know that they can add a buzz to quite ordinary food. Fresh produce has always been at the heart of good pickling, and home-grown is best of all. Increasing numbers of allotment holders are subscribing to the notion of 'plant it, pick it and pickle it', precisely because it makes economic as well as culinary sense. Farmers' markets, which are spreading throughout the country at an astonishing rate (there are now over 500), are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless 'food miles'. And we mustn't forget those staunch and valiant members of the Women's Institutes, who continue to fly the flag for all things honest and homemade. Hopeful signs, indeed. But it isn't simply fashion: the number of city restaurants and country pubs now offering home-pickled red cabbage, pickled walnuts and piccalilli (which can be served with anything from deep-fried goats' cheese or ham hock terrine to seared scallops) is astonishing. Cooks and chefs of an older generation have also discovered a new passion for domestic industry (what the nineteenth-century radical William Cobbett dubbed 'cottage economy'): in the early days it was enough to bake your own bread, now full-scale home production is what counts. Legions of enthusiasts are bringing it all back home and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong - on the front row. Here is a completely revised and updated edition of this popular and much in demand handbook with recipes not just for fruit and vegetable pickles but for pickled meats and fish.

Preserving Through the Year

Author: Oded Schwartz
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9781409376095
Format: PDF, ePub
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Create delicious preserves every season using ingredients at their peak Make jams, jellies, chutneys, pickles and relishes from early spring right through to late winter with over 130 seasonal recipes in Preserving Through the Year. From spring's Chunky Courgette Chutney to summer's Blackcurrant Jam and from autumn's Cranberry Jelly to winter's Rhubarb Marmalade, you can enjoy a whole year of creating beautiful preserves from ingredients at their peak. Make sure your shelves are always stocked with jars and bottles vibrant with colour and packed with flavour with Preserving Through the Year.

Ulysses

Author: James Joyce
Publisher: First Avenue Editions
ISBN: 1512406562
Format: PDF
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An extraordinary look at an ordinary dayJune 16, 1904in the life of a middle-aged Jewish man living in Dublin, Ireland. Leopold Bloom, who is sure that his wife is being unfaithful, must come to terms with how that affects their marriage and whether it changes the nature of their love for one another. Richly detailed stream-of-consciousness narration immerses the reader in the thoughts and emotions of the characters as they deal with the normal events of daily life in Dublin, as well as grander issues like sexuality, prejudice, birth, and death. This is an unabridged version of Irish author James Joyce's groundbreaking modernist tale, which parallels Homer's Odyssey. It was first published serially in the American journal The Little Review between 1918 and 1921, and published in novel form in 1922 in Paris.

The Cultural History of Plants

Author: Sir Ghillean Prance
Publisher: Routledge
ISBN: 1135958106
Format: PDF, ePub
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This valuable reference will be useful for both scholars and general readers. It is both botanical and cultural, describing the role of plant in social life, regional customs, the arts, natural and covers all aspects of plant cultivation and migration and covers all aspects of plant cultivation and migration. The text includes an explanation of plant names and a list of general references on the history of useful plants.