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Let s Preserve It

Let s Preserve It Author Beryl Wood
ISBN-10 9781448138364
Release 2012-04-24
Pages 224
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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.



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.



The Modern Preserver Jams Pickles Cordials Compotes and More

The Modern Preserver  Jams  Pickles  Cordials  Compotes  and More Author Kylee Newton
ISBN-10 9781581575248
Release 2016-06-07
Pages 288
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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

500 Jams and Preserves Author Clippy McKenna
ISBN-10 1845435001
Release 2013-09-24
Pages 288
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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

Making Traditional and Modern Chutneys  Pickles and Relishes Author JEREMY HOBSON
ISBN-10 9781847975027
Release 2012-12-21
Pages 144
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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.



Good Home Preserving

Good Home Preserving Author Diana Peacock
ISBN-10 9781848034334
Release 2011-06-01
Pages 160
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This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature's bounty even in the sparser months. From drying, bottling and freezing to simple jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you will ever need to know is explained simply and clearly in this comprehensive guide to home preserving. As well as being fun, rewarding and easier than you might think to produce your own preserves, you won't believe the difference between the flavour of shop-bought products and your own home-made produce where the raw materials are as fresh as you can get. In this book you'll also find tasty recipes for using your home-made preserves in your cooking, from Tomato Chutney and Wensleydale Tart to Winter Conserve Roly Poly.



The Jam and Marmalade Bible

The Jam and Marmalade Bible Author Jan Hedh
ISBN-10 9781620874943
Release 2012-06-20
Pages 240
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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 Complete Book of Preserves and Pickles

The Complete Book of Preserves and Pickles Author Catherine Atkinson
ISBN-10 1844772659
Release 2014-08-01
Pages 256
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Make the most of nature's bounty with this collection of 150 delicious preserves to stock your store-cupboard, from shredded marmalade to pickled shallots.



Preserving Through the Year

Preserving Through the Year Author Oded Schwartz
ISBN-10 1409376095
Release 2012
Pages 256
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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 Annotated

Ulysses  Annotated Author James Joyce
ISBN-10 9783736813762
Release 2014-05-22
Pages 1064
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Ulysses (1922) is a novel by the Irish author James Joyce. It was first serialised in parts in the American journal The Little Review from March 1918 to December 1920, and then published in its entirety by Sylvia Beach on 2 February 1922, in Paris. Joyce's technical innovations in the art of the novel... he used a complex network of symbolic parallels drawn from the mythology, history, and literature, and created a unique language of invented words, puns, and allusions. One of the most important works of Modernist literature, it has been called "a demonstration and summation of the entire movement". "Before Joyce, no writer of fiction had so foregrounded the process of thinking." Written over a seven-year period from 1914 to 1921. No book has ever been more eagerly and curiously awaited by the strange little inner circle of book-lovers and littérateurs than James Joyce's "Ulysses".



The Cultural History of Plants

The Cultural History of Plants Author Sir Ghillean Prance
ISBN-10 9781135958107
Release 2012-10-12
Pages 460
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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.



Top 100 Food Plants

Top 100 Food Plants Author Ernest Small
ISBN-10 9780660198583
Release 2009-01-01
Pages 636
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Reviews scientific and technological information about the world's major food plants and their culinary uses. This title features a chapter that discusses nutritional and other fundamental scientific aspects of plant foods. It covers various categories of food plants such as cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, and spices.



Buyology

Buyology Author Martin Lindstrom
ISBN-10 0385528299
Release 2008-10-21
Pages 256
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How much do we know about why we buy? What truly influences our decisions in today’s message-cluttered world? An eye-grabbing advertisement, a catchy slogan, an infectious jingle? Or do our buying decisions take place below the surface, so deep within our subconscious minds, we’re barely aware of them? In BUYOLOGY, Lindstrom presents the astonishing findings from his groundbreaking, three-year, seven-million-dollar neuromarketing study, a cutting-edge experiment that peered inside the brains of 2,000 volunteers from all around the world as they encountered various ads, logos, commercials, brands, and products. His startling results shatter much of what we have long believed about what seduces our interest and drives us to buy. Among the questions he explores: Does sex actually sell? To what extent do people in skimpy clothing and suggestive poses persuade us to buy products? Despite government bans, does subliminal advertising still surround us – from bars to highway billboards to supermarket shelves? Can “Cool” brands, like iPods, trigger our mating instincts? Can other senses – smell, touch, and sound - be so powerful as to physically arouse us when we see a product? Do companies copy from the world of religion and create rituals – like drinking a Corona with a lime – to capture our hard-earned dollars? Filled with entertaining inside stories about how we respond to such well-known brands as Marlboro, Nokia, Calvin Klein, Ford, and American Idol, BUYOLOGY is a fascinating and shocking journey into the mind of today’s consumer that will captivate anyone who’s been seduced – or turned off – by marketers’ relentless attempts to win our loyalty, our money, and our minds.



Artisan Preserving

Artisan Preserving Author Emma Mcdonald
ISBN-10 1848991959
Release 2014-09-23
Pages 223
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Artisan Preserving is a one-stop resource for all of your preserving needs. Everyone can now enjoy the fruits of their labors 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--or a community garden--or searched out the best seasonal buys in the supermarket, this book contains a comprehensive collection of recipes for preserving fruit and vegetables, meat and fish. Learn the lost arts of curing, drying, pickling, bottling/canning, crystalizing and jellying; make 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!



Perfect Preserves

Perfect Preserves Author Thane Prince
ISBN-10 9781444792560
Release 2014-08-14
Pages 224
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"This book takes you by the hand and leads you through the door into the wonderful world of preserving. Each type of preserve is introduced with a recipe that tells you everything you need to know about how to make a perfect jar - be it delectable plum jam, beautiful lemon curd, or scrumptious apple chutney. Anyone can make a perfect preserve by following these recipes and making the most of the fruit and vegetables you grow in your garden, pick from your allotment or buy at the local market." THANE PRINCE The Big Allotment Challenge preserving expert Thane Prince shares her knowledge and gives home cooks everything they need to make delicious preserves at home. With over 100 delicious recipes as well as indispensable tips and shortcuts, in Perfect Preserves you'll find inspiration on every page. * Jams * Jellies * Fruit Curds * Marmalades & Conserves * Liqueurs & Cordials * Fruit Butters & Cheeses * Chutneys * Pickles * Relishes * Sauces & Ketchups



Marmalade

Marmalade Author Elizabeth Field
ISBN-10 0762443049
Release 2012-08-28
Pages 192
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There's nothing better than a jar of homemade marmalade for the DIY-er with a yen for barely sweet spreads. When winter sets in, so does citrus season, opening up a world of possibilities for all kinds of sweet—and even savory—marmalades for spreading on toast and eating straight out of the jar. With half of its recipes devoted to marmalades of all stripes, the book also includes recipes that use marmalade. With 50 recipes to choose from, try the Bitter Orange Marmalade with Rosewater and Almonds; Cherry Marmalade; Double Ginger Pear Marmalade; Red Onion Marmalade; and more. Recipes for buttermilk biscuits, brown soda bread, and rugelah all serve as excellent vehicles for the bittersweet preserves, and you can make a meal of it with Marmalade Roast Duck or Glazed Country Ham, among others.



Preserving

Preserving Author Ginette Mathiot
ISBN-10 071486952X
Release 2015-09-28
Pages 336
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Classic French preserving techniques updated for a modern audience. A vibrant package crammed with every recipe youâ??ll ever need to conserve, salt, pickle, and smoke your own fresh produce. Written by Ginette Mathiot and revised and updated by Clotilde Dusoulier of Chocolate and Zucchini. Preserving is an incredibly popular trend in food books and is growing. This book stands out as it includes techniques for smoking, pickling, and making charcuterie, allowing both home cooks and chefs to learn new preserving techniques.