Drink the Harvest

Drink the Harvest Author Nan K. Chase
ISBN-10 9781603429139
Release 2014-06-28
Pages 232
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Preserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to enjoy fresh or preserve for later. Drink the Harvest presents simple recipes accompanied by mouthwatering photographs for a variety of teas, syrups, ciders, wines, and kombuchas. DeNeice C. Guest and Nan K. Chase also provide advice for harvesting ingredients for maximum flavor and even creating your own backyard beverage garden. Pour a refreshing glass of Passionflower-Lemon Balm Wine and drink in the possibilities.



The Put em Up Preserving Answer Book

The Put  em Up  Preserving Answer Book Author Sherri Brooks Vinton
ISBN-10 9781603428934
Release 2014-04-18
Pages 256
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In a handy question-and-answer format, Sherri Brooks Vinton answers hundreds of commonly asked questions about preserving food. This comprehensive guide covers canning, refrigeration, freezing, drying, and fermenting all kinds of fruits and vegetables — from tomatoes to tangerines. Vinton also offers expert tips and techniques for setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.



Eat Your Yard

Eat Your Yard Author Nan Chase
ISBN-10 1423616731
Release 2010-03-01
Pages 160
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Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook with, and preserve. Eat Your Yard! includes ideas for creating the landscape as well as an overview and tips on canning, pickling, dehydrating, freezing, juicing, and fermenting.



The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink Author Andrew F. Smith
ISBN-10 9780195307962
Release 2007-05-01
Pages 693
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.



Preserving Wild Foods

Preserving Wild Foods Author Raquel Pelzel
ISBN-10 9781603428910
Release 2012-11-06
Pages 256
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Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!



Fermented Vegetables

Fermented Vegetables Author Kirsten K. Shockey
ISBN-10 9781612124261
Release 2014-10-17
Pages 376
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Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.



Jams Chutneys

Jams   Chutneys Author Thane Prince
ISBN-10 9781405343046
Release 2008-10-01
Pages 224
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Return to the good life, all you need to know to make sweet and savoury preserves in an irresistible package Preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. With over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. A combination of traditional recipes, plus plenty of inspiring new ideas, show how to get the best from your ingredients, with clear guidance on all the equipment and techniques you’ll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes. Pick up key cooking techniques from step-by-step sequences including identifying the perfect point of ripeness for different recipes, checking setting points and potting safely. Perfect if you want to know how to preserve gluts in your fruit and vegetable produce, or for aspiring jam-makers and cooks.



True Brews

True Brews Author Emma Christensen
ISBN-10 9781607743392
Release 2013-05-14
Pages 192
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This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more. You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.



Modern Pioneering

Modern Pioneering Author Georgia Pellegrini
ISBN-10 9780385345651
Release 2014-03-04
Pages 304
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A cookbook and backyard gardening and homesteading guide for women who want to grow food efficiently, cook seasonal recipes, or even try foraging, camping, and living off the land. Self-sufficiency is the ultimate girl power Georgia Pellegrini, outdoor adventurer and chef, helps you roll up your sleeves and tap into your pioneer spirit. Grow a small-space garden and preserve a little deliciousness for the cold months; assemble the makings of a self-sufficient pantry; learn to navigate without a compass for your next camping trip; or even forage for plants that give you energy. Whether you’re a full-time homesteader, a weekend farmer’s market devoté, or anyone looking to do more by hand, this overflowing resource will help you hone new skills in the kitchen, garden, and great outdoors. It includes: · More than 100 recipes for garden-to-table dishes, preserves, and cured foods · Small-space gardening advice on building a raised bed, choosing what to grow, and saving seeds · DIY projects, such as Mason jar lanterns and homemade notecards · Superwoman skills like assembling a 48- hour survival toolkit in an Altoids tin Packed with beautiful photographs and illustrations, Modern Pioneering proves that becoming more self-sufficient not only means being empowered, but also having a lot more fun.



A Guide to preserving food for a 12 months harvest

A Guide to preserving food for a 12 months harvest Author Mariel Dewey
ISBN-10 CORNELL:31924076511918
Release 1975-03-01
Pages 96
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A Guide to preserving food for a 12 months harvest has been writing in one form or another for most of life. You can find so many inspiration from A Guide to preserving food for a 12 months harvest also informative, and entertaining. Click DOWNLOAD or Read Online button to get full A Guide to preserving food for a 12 months harvest book for free.



Asheville

Asheville Author Nan K. Chase
ISBN-10 0786431768
Release 2007
Pages 281
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Asheville, North Carolina, grew from humble beginnings as a hamlet for local livestock handlers to become one of the most culturally and artistically diverse cities in the South. Here in this book is all the fascinating history of Asheville, complete with a rich array of photographs. Multiple appendices reveal details concerning many lesser-known aspects of Ashevilles unique history, including city buildings designed by architects Richard Sharp Smith and Douglas D. Ellington, and city projects funded by philanthropist Julian Price.



Food in Jars

Food in Jars Author Marisa McClellan
ISBN-10 9780762441433
Release 2012-05-22
Pages 240
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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.



Harvest

Harvest Author Stefani Bittner
ISBN-10 9780399578342
Release 2017-02-07
Pages 224
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A beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more. Every garden--not just vegetable plots--can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard. Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn tumeric root into a natural dye and calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.



Beyond Canning

Beyond Canning Author Autumn Giles
ISBN-10 9780760348659
Release 2016-02-01
Pages 192
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If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey! Featuring techniques and ingredients sure to open your mind, Beyond Canning is an invaluable resource for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set and repertoire. A deep dive into multiple methods of home preserving, this book features unexpected flavors, smart techniques, and root-to-stalk recipes to give you practical ways to eat better and reduce waste. You will not want to miss the wide variety of techniques! - Vinegar preserving that goes beyond pickles. - Water bath canning for new tastes and textures. - Do you like kimchi? You''ll love recipes to ferment and culture for amazing results and a world of variety.



Wild Fermentation

Wild Fermentation Author Sandor Ellix Katz
ISBN-10 9781603586283
Release 2016-08-19
Pages 320
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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist



The Backyard Homestead Book of Kitchen Know How

The Backyard Homestead Book of Kitchen Know How Author Andrea Chesman
ISBN-10 9781612122052
Release 2015-09-19
Pages 368
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Growing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.



Homemade Soda

Homemade Soda Author Andrew Schloss
ISBN-10 9781603427968
Release 2011
Pages 329
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Provides instructions for creating two hundred drinks, including blazing inferno chile water, watermelon mint cordial, and sweet-and-sour apple cider.