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Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irres...
by Steven Raichlen

Language

English

Pages

336

Publication Date

May 10, 2016

Product Description
Customer Reviews
<DIV>From America’s “master griller” (<I>Esquire</I>), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts.<BR /><BR /> Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. <I>Project Smoke</I> tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.    <BR /><BR /> Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.<BR /><BR />  </DIV>
From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gather...
by , Rachel Tiemeyer

Language

English

Pages

256

Publication Date

September 12, 2017

Product Description
Customer Reviews
<p><b>Freezer cooking has never been so easy, fun, and totally delicious.</b></p><p><i>From Freezer to Table</i> is the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties and Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature. With more than 75 simple, family-friendly recipes--all made from whole food ingredients--this book shows how you can stock your freezer with favorites, like Mixed Berry Oat Scones, Parmesan and Herb Chicken Tenders, and slow-cooker Killer Carnitas.</p><p>Prepare to reclaim your kitchen from processed foods, all while saving your wallet, your waistline, and your time! With a freezer full of the easy dishes in this book, you can enjoy tasty, stress-free meals around the table with those you love, even on your busiest days.</p>
The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook,...
by Toby Amidor RD CDN

Language

English

Pages

234

Publication Date

August 08, 2017

Product Description
Customer Reviews
***LIMITED TIME PROMOTIONAL PRICE***<br /><br /><p>"As a single, working mom of three, I want to make sure my kids have healthy, delicious food for every meal."<strong>-Toby Amidor, Dietitian and Recipe Developer</strong></p><p>It's easy to reach for frozen and microwavable meals when you're short on time, but being too busy shouldn't mean that you can't have balanced and delicious meals. Learning how to meal prep properly will not only save you time and energy, but it will also help to make sure that you and your family eat homemade and nutritious meals. Providing practical and simple solutions with easy to follow instructions, <em>The Healthy Meal Prep Cookbook</em> shows you how simple it is to enjoy fresh and flavorful meals on even the most hectic days.</p><p><em>The Healthy Meal Prep Cookbook</em> features:</p><ul><li><strong>3 flexible 2-week meal plans</strong> for ready-to-go healthy meals without the hassle of prep</li><li><strong>More than 100 simple, wholesome recipes</strong> for breakfast, lunch, and dinner, complete with nutritional breakdowns and portion control to keep calories in check</li><li><strong>Practical weekly shopping lists</strong> with easy to find ingredients to prepare your pantry for the week</li><li><strong>Convenient illustrated guidelines</strong> on how to freeze, thaw, and reheat your meals to keep food fresh, safe, and tasty</li></ul><p>As a working mom and nutritionist, Toby Amidor knows how difficult it can be to carve out the time for healthy home cooking. Applying her 15 years of experience as a nutritionist, blogger, and recipe developer here in <em>The Healthy Meal Prep Cookbook</em>, Toby shares her tricks and tips to efficient and enjoyable meal prep.</p><p>Master the art of meal prep and serve up nutritious, ready-to-go meals every day of the week.</p>
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chut...
by , Christopher Shockey

Language

English

Pages

273

Publication Date

May 30, 2017

Product Description
Customer Reviews
<DIV>The authors of the best-selling <I>Fermented Vegetables</I> are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. </DIV>
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetabl...
by , Christopher Shockey

Language

English

Pages

376

Publication Date

October 17, 2014

Product Description
Customer Reviews
<DIV><P>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.</P></DIV>
The All New Ball Book Of Canning And Preserving: Over 200 of the ...
by Jarden Home Brands

Language

English

Pages

368

Publication Date

May 31, 2016

Product Description
Customer Reviews
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more.<br /><br />Organized by technique, <i>The All New Ball Book of Canning and Preserving</i> covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step–by–step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.<br /><br />Tested for quality and safety, recipes range from much–loved classics—Tart Lemon Jelly, Tomato–Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple–Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry–Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.<br /><br />Lushly illustrated with color photographs, <i>The All New Ball Book of Canning and Preserving</i> is a classic in the making for a new generation of home cooks.
MEAL PREP: The Complete Cookbook To Clean Eating, Weight Loss And...
by Nola Rowan

Language

English

Pages

245

Publication Date

November 12, 2017

Product Description
Customer Reviews
<h3><strong>MEAL PREP</strong></h3><br /><h4>A JOURNEY THROUGH HEALTHY AND TASTY MEALS FOR WEIGHT LOSS AND CLEAN EATING </h4><br /><p><strong>Mеаl Prеррing</strong> mеrеlу is рrераring some, or аll оf уоur <strong> meals аhеаd оf timе.</strong> It’s likе hаving thоѕе TV dinnеrѕ thаt you should purchase frоm thе ѕtоrе, еxсерt thаt уоu рrераrе them yourself, with <strong> bеttеr, hеаlthiеr аnd unрrосеѕѕеd ingrеdiеntѕ.</strong> Nоt only dоеѕ it <strong> ѕаvе you timе,</strong> but it also hеlрѕ tо еnѕurе you еаt <strong>hеаlthiеr fооdѕ </strong> mоrе оftеn with thе <strong> proper portions,</strong> instead оf rеасhing fоr ԛuiсk рrосеѕѕеd and рrерасkаgеd ѕnасkѕ оr mеаlѕ that gо оvеr уоur саlоriс needs</p><br /><p><strong>You're About To Discover:</strong></p><br /><ul><br />✅ How to Meal Prep? With More Than 100 Simple And Tasty Recipes<br /><br />✅ Food Yоu Shоuld Always Refrigerate<br /><br />✅ Fооdѕ You Cаn Rеfrigеrаtе, But Don't Need Tо<br /><br />✅ Food To Eat Each Season<br /><br />✅ Mistakes to Avoid<br /><br />✅ Breakfast Recipes<br /><br />✅ Lunch and Dinner Recipes<br /><br />✅ Dessert Recipes<br /><br />✅ Salad Recipes<br /><br />✅ Smoothie Recipes<br /><br />✅ Side Dishes Recipes<br /><br />✅ And Much More!<br /><br /></ul><br /><h4><strong>So, don’t delay it any longer. Take this opportunity and invest in this book now, your body will thank you, your family will thank you, and you will thank yourself for making this choice ❗ ❗ ❗</strong></h4><br /><h4><strong>Get your copy today!</strong></h4>
Acid Trip: Travels in the World of Vinegar: With Recipes from Lea...
by , Daniel Boulud

Language

English

Pages

320

Publication Date

August 08, 2017

Product Description
Customer Reviews
<div>In <I>Acid Trip</I>, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. Featuring lush color photographs by the author, Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.</div>
Livro de receitas de panela de pressão: Receitas de panela de pr...
by Clark Peterson

Language

Portuguese

Pages

52

Publication Date

December 17, 2017

Product Description
Customer Reviews
<b>Descubra estas receitas surpreendentemente rápidas e fáceis de sobremesas de panelas de pressão!</b><br /><br /><br /><br />Se você está procurando preparar sua sobremesa favorita ou clássica, ou se você estiver com vontade de descobrir algo novo, este livro tem tudo o que você está procurando. Você pode facilmente virar o livro e ficar impressionado com as receitas versáteis que você pode preparar, tudo com a simples panela de pressão. Os benefícios de usar uma panela de pressão, como você já deve saber, é que a comida cozinha em quase metade do tempo, o que significa que você poderá desfrutar suas sobremesas caseiras muito mais rapidamente!<br /><br /><br />Cozinhe rapidamente seus alimentos favoritos, economize energia e aproveite todas as últimas mordidas. A panela de pressão é uma ótima alternativa aos métodos tradicionais de cozimento, como a estofação, mas leva muito menos tempo. O calor elevado dentro da panela de pressão cozinha rapidamente sua comida, mas não poupa nenhuma despesa no departamento de sabor.<br /><br /><br />Este livro contém as melhores receitas de panelas de pressão no mundo. A questão é que você vai escolher aprender este método incrível de cozinhar do jeito certo ou você continuará a fazer as mesmas receitas aborrecidas?<br /><br /><br /><b>Se você está pronto para começar a fazer refeições deliciosas com pressão deliciosa, desligue-se para cima e pegue sua cópia do Cookbook de Culinária de Pressão para Iniciantes.</b><br />
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised a...
by , Brian Polcyn

Language

English

Pages

320

Publication Date

September 03, 2013

Product Description
Customer Reviews
<p>An essential update of the perennial bestseller.</p><br /><em>Charcuterie</em> exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. <em>Charcuterie: Revised and Updated</em> will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.<br /><p>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.</p><br /><p>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <em>Charcuterie: Revised and Updated</em> is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.</p><br /><p>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, <em>Charcuterie: Revised and Updated</em> remains the undisputed authority on charcuterie.</p>

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