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Freezer Meals Cookbook: Make Ahead Freezer Meals You Can Easily M...
by Linda Hamil

Price : Free!

Language

English

Pages

54

Publication Date

September 16, 2017

Product Description
Customer Reviews
<h2>Includes A Tasty Variety of Easy And Stress Free Freezer Meals!</h2><br /><b>Get This Freezer Meals Cookbook For A Special Discount (50% off)</b><br /><br />Freezer meals are great if you are busy during the week and never have time to cook a proper meal. I always used to struggle to find time to cook a nutritious meal for my kids, since I have to work during the days and come home late. Thank goodness I discovered freezer recipes, all you have to do is cook these meals on the weekend when there is time, and pop them in the freezer. <br /><br />When you want to serve these recipes, all you have to do is thaw the meal, and set the oven. This means you can have a delicious home cooked meal, without much effort or time.<br /><br /><b>Here are some tips for freezer meals:</b><br />•Seal your freezer meal tightly and make sure to get out as much air as possible before freezing.<br />•Use ziplock bags when possible, using plastic tupperwear containers can take up more space in your freezer then necessary. <br />•Keep track of how long your meals have been in the freezer, most freezer recipes are good until one month (some may be less). <br />•Follow the freezing instructions on the recipes.<br /><br />We hope you enjoy these delicious freezer meals, good luck!<br />
Amish Cooking Cookbook: Authentic And Delicious Amish Recipes
by Amy Duek

Price : Free!

Language

English

Pages

62

Publication Date

September 14, 2017

Product Description
Customer Reviews
<h2>Includes A Wide Variety of Delicious And Authentic Amish Recipes!</h2><br /><b>Get This Traditional Amish Cookbook For A Limited Time Discount (40% off)</b><br /><br />The Amish is perhaps most well known for their old fashioned life style, and avoiding the modern world. But many do not know that they are also known for their tasty dishes and cooking. They have very distinct recipes, which you will see in this cookbook. <br /><br />This Amish cookbook is a collection of some their best and most unique dishes. The recipes in this cookbook a collection of traditional Amish recipes that have been passed down through generations. <br /><br /><b>You can now enjoy these recipes for yourself without having to live without technology or ride a horse buggy. We hope you enjoy these delicious Amish recipes!</b>
Recettes de Compotes, Confitures et Gelées (Les recettes d'Augus...
by , Pierre-Emmanuel Malissi...

Price : Free!

Language

French

Pages

42

Publication Date

February 03, 2013

Product Description
Customer Reviews
Auguste Escoffier fut un des plus grands cuisiniers du siècle dernier, son livre phare « Ma cuisine » édité en 1934 est toujours la bible de référence des professionnels de la cuisine.<br />Attention ceci n’est pas un livre de cuisine ordinaire, c’est un morceau d’histoire gastronomique, les prémices de notre cuisine moderne, j’ai ajouté des illustrations, car l’édition originale en était dépourvue, certains savoirs faire, méthodes ou matériels sont désuets, je les ai expliqués commentés et annotés.<br />Ce livre demande de l’imagination, de la créativité ainsi que l’amour de la cuisine et de la grande gastronomie, il est à découvrir ou à redécouvrir et vous permettra de cuisiner comme à la belle époque ou ces plats étaient servis aux tables des rois et empereurs.<br />La cuisine d’Auguste Escoffier reste célèbre grâce à ses recettes phares qui sont toujours sur nos tables aujourd’hui, on connait tous la Pêche melba ou les crêpes Suzette…, il a aussi modernisé l’usage des sauces.<br />J’espère par ce livre vous transmettre le plaisir de la cuisine de M.Escoffier.<br /><br />Il n'était pas aisé de reproduire intégralement ce livre de 700 pages et 2500 recettes, j'ai fait le choix de le sortir en volumes thématique.<br />En voici le Tome I Compotes, Confitures et Gelées d’Auguste Escoffier, recette originale tirée du livre "Ma cuisine".<br /><br />Disponible sur le Kindel store :<br />Tome I Recettes de Compotes, Confitures et Gelées<br />Tome II Recettes de Beignets et Puddings Traditionnels<br />Tome III Recettes de potages, crèmes et soupes traditionnelles<br />Tome IV Recettes de sauces<br />Tome V Recettes de Hors-d’oeuvre<br />Tome VI Recettes Oeufs et Omelettes<br />Tome VII Recettes de Farces et Garnitures<br />Tome VIII Recettes de Poissons d'eau douce<br />Tome IX Recettes Poissons de mer<br />Tome X Recettes de Coquillages et Crustacés<br />Tome XI Recettes de Cuisine Traditionnelle de Viande de Boeuf<br />Tome XII Recettes de Cuisine Traditionnelle de Viande de Veau<br />Tome XIII Recettes de Cuisine Traditionnelle de Viande d’Agneau et de Mouton<br />Tome XIV Recettes de Cuisine Traditionnelle de Viande de Porc<br />Tome XV Recettes de Cuisine Traditionnelle de Poularde et Chapon<br />Tome XVI Recettes de Cuisine Traditionnelle de Poulet<br />Tome XVII Recettes de Cuisine Traditionnelle de Volaille (à paraitre)<br />Tome XVIII Recettes de Cuisine Traditionnelle de foie gras<br />Tome XIX Recettes de Cuisine Traditionnelle de Gibiers<br />Tome XX Recettes de Cuisine Traditionnelle de Galantines, Pâtés et Terrines<br />Tome XXI Recettes de Cuisine Traditionnelle de Salades Simples et Composées<br />Tome XXII Recettes de Cuisine Traditionnelle de Rotis (Viandes, Gibiers, Volailles)<br />Tome XXIII Recettes de Cuisine de Champignons et Truffes<br />Tome XXIV Recettes de Cuisine Traditionnelle de Riz et Pâtes<br />Tome XXV Recettes de Cuisine Traditionnelle de Légumes<br />Tome XXVI Recettes de Pâtes à Tartes, Brioches, Beignets…<br />Tome XXVII Recettes de Crèmes, Sauces, Meringues et Pralins Pour Desserts<br />Tome XXVIII Recettes d’Entremets, Charlottes, Soufflés, Pannequets, Crêpes…<br />Tome XXIX Recettes de Desserts aux Fruits<br />Tome XXX Recettes Glaces et Sorbets
Dot Smith's Jams & Chutneys
by Dot Smith

Price : Free!

Language

English

Pages

27

Publication Date

March 28, 2014

Product Description
Customer Reviews
<b>Dot Smith, Grande Dame of Riverstone, shares some of her jam and chutney recipes</b>Dot Smith describes herself as 'a woman's dream and a man's nightmare!' The exuberant 60-something, with bright pink flourishes in her hair, is the Grande Dame of the Riverstone complex, situated just north of Oamaru. It includes the award-winning restaurant, Riverstone Kitchen, Dot's giftware shops, oceans of organic vegetable and flower gardens and much more. Dot and her husband Neil moved to Riverstone over 30 years ago, when it was still 'a gravel pit'. Now, after years of hard yakka, they own six dairy farms running over 4000 cows. And green-fingered, clever and eccentric Dot is soon to become the queen of her own castle, a magnificent building project, set on an island at Riverstone and complete with dungeon, drawbridge and towers.Not only that but she also makes all Riverstone's delicious jams and chutneys, thousands of jars at a time! In this handy wee free sampler Dot shares some of her favourite jam and chutney recipes.
20 RECETAS NAVIDEÑAS PARA PREPARAR ESCABECHES (Colección Santa ...
by Mariano Orzola

Price : Free!

Language

Spanish

Pages

53

Publication Date

December 03, 2016

Product Description
Customer Reviews
Este práctico recetario navideño te presenta 20 opciones diferentes para preparar una selección de escabeches (conservas, marinados, vinagretas). Las recetas incluidas pueden presentarse como acompañamiento de los platos principales del menú navideño, festivo o de ocasión. La combinación de ingredientes de cada receta le da el “toque gourmet” necesario para sorprender al paladar de los comensales.<br />No es necesario poseer conocimientos previos sobre cocina para preparar las recetas, ya que pertenecen a la categoría de “cocina práctica”. ¡Es hora de disfrutar las sugerencias de Santa Chef!
How To Preserve Eggs: Freezing, Pickling, Dehydrating, Larding, W...
by Leigh Tate

Price : Free!

Language

English

Pages

41

Publication Date

October 25, 2014

Product Description
Customer Reviews
If you have chickens, you likely have times when you have a lot of eggs. You can eat them, trade them, sell them, or ???? This little eBook shows you a number of ways to preserve homegrown eggs: freezing, pickling, dehydrating, larding, and water glassing. Also discusses shelf life and how to have fresh eggs all winter long.
A to Z Canning and Preserving for Total Beginners : The Essential...
by Lisa Bond

Price : Free!

Language

English

Pages

Publication Date

October 07, 2017

Product Description
Customer Reviews
<h1>Food that last forever</h1><br /><h1>Includes links to 50 Healthy Mexican Recipe Videos</h1><br /><br /><p> Preserving food to last through the cold months or packaging or bottling it to travel long distances has long been a concern. Napoleon stated, "An army travels on its stomach." He was referring to the problems involved with transporting sufficient food to keep his men fed. The Napoleonic soldiers were often hungry, thanks to the difficulty of transporting fresh food. Just to show that he was serious about solving this problem, he offered a reward of 12,000 francs to anyone who could come up with a solution.</p><br /><p> The award was given to Nicholas Appert in 1810. After trying a variety of methods – including attempting to remove air from his glass jars – he devised a method that worked. The food was placed in a glass bottle, then corked and sealed with wax. The glass bottles were then wrapped in canvas, and boiled in water. The result was bottled foodstuffs that could be transported, even though the jars were breakable. Appert published a book titled, <u>The Art of Preserving Animal and Vegetable Substances</u>. </p><br /><p> Two years later, Brian Donkin found a way to substitute tin for the fragile glass, and the canning industry was born. It made its way to American, where Gail Borden used the technique to preserve milk so it could be transported to the inner cities. </p><br /><p> There were problems along the way with this journey toward portable food preservation. The first was the sealant used on the cans. The early ones were soldered closed using lead solder. Of course, if you are on a battlefield where you could be shot down at any minute, lead poisoning probably isn't high on your list of worries. Second, it took forty years before anyone invented a can opener. Napoleon's men were forced to use their swords to open the cans, a process that probably didn't do the sword any good, and no doubt was less than satisfactory for getting those cans opened without spilling the contents. </p><br /><p> Readers might be wondering at this point why modern home canning is usually done in glass jars, following methods that are similar to the ones Appert developed. The answer is somewhat complex. </p><br /><p> Canning in metal requires more specialized equipment than canning in jars. Once the cans are filled, the lids must be sealed on. The cans will then need to be heated to destroy bacteria. (The first ones were made fifty years before Louis Pasteur did his ground-breaking work, so neither Appert or Donkin knew why it was that some cans would be just fine, while others would spoil. In early canning efforts, if the can was sealed and did not bulge, it was presumed to be safe to eat. No one knew about botulism, that hidden killer that can lurk in an improperly bottled jar of green beans. </p><br /><p> The equipment for canning in tins is more expensive than that needed to can in glass bottles. It is also easier to see if the food is still good when it is preserved in transparent glass. Incidentally, "can" is short for "canister." As we all know, canisters can be made from all sorts of materials, so if you've ever wondered why foodstuffs preserved in glass jars was said to the "canned," rather than "bottled", that is the explanation. </p><br /><p> Since this is a book about the very basics of home canning, it only addresses putting up your food in glass. Preserving food in metal cylinders requires a specialized sealer is a technique for experienced food preservers.</p>
My All American® Pressure Canner Cookbook Companion: 10 Foolproo...
by Sandra May

Price : Free!

Language

English

Pages

50

Publication Date

November 13, 2017

Product Description
Customer Reviews
<h2><b>This is a companion to the pressure canner cookbook on Amazon for everyday people, <i>My All American® Pressure Canner Cookbook: 120 Foolproof and Fun Recipes for Home Preserving</i></b></h2><br />In this companion guide, you'll get 10 fantastic, yet easy to prepare recipes that are not in the main cookbook.<br />You WILL prepare these over and over again.<br /><br />Interested in amazing meals, stored and ready for you whenever you need them?<br />Your All American canner has your back. <br />You just need to know how to get the most out of it with some great recipes.<br /><br /><h2>Here’s What's Inside:</h2><br />- Delicious <b>Navy Bean and Ham Soup</b> This one may not sound sexy, but just wait till you try it!<br />- Comfort Food...<b>Split Pea Soup</b><br />- <b>Chili Beans</b> <br />- Kid Friendly <b>Chipotle Beef</b> <br />- <b>Pot Roast with Vegetables</b> (Both Super Easy AND Super Tasty)<br />- <b>Butter Chicken</b> (This Sauce is Incredible)<br />- <b>Cranberry Chicken</b> (Total Crowd Pleaser)<br />- <b>Red Beans and Sausage</b><br />- <b>Venison</b> Just for you hunters. <br />- <b>Oranges in Light Syrup</b> So good!<br /><br /><h2>You'll be glad you check this one out!</h2><br />
JeBouffe Home Canning Step by Step Guide (second edition) Revised...
by , Francois Lafleur

Price : Free!

Language

English

Pages

52

Publication Date

June 21, 2011

Product Description
Customer Reviews
This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.<br /><br />You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.<br /><br />Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a list of essential equipment and the detailed steps for a successful canning experience.<br /><br />Finally you will gain some hands on experience with our easy and delicious recipes.<br /><br />This guide do not claim to be scientific or complete. We simply wants to give you the tools you need to get into the fun activity of preparing your home preserves.<br /><br />About this second edition:<br />Following the success of the first edition, and thanks to some suggestions from our readers, we offer this revised version, corrected and expanded. We have included the imperial and some tables on the processing time for the preservation of the most popular fruits, vegetables, meat, poultry and fish. We also cover the effect of altitude on the processing time and pressure required for the safe canning of foods.<br /><br />Improving on the initial contents of this document we have also redesigned it to make it more educational, more fun to read and use. <br /><br />We hope that this new revision will meet your expectations and wish you a successful canning experience and "Bon appetit"<br /><br />=====<br /><br />12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:<br /><br />Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.<br />Recipe # 1 - Apple sauce with a touch of nutmeg and vanilla (boiling water method)<br />Recipe # 2 - Canned Pears (boiling water method)<br />Recipe # 3 - Canned fresh tomatoes (pressure canning method)<br />Recipe # 4 - Canned Carrots (pressure canning method)<br /><br />2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.<br />Recipe # 5 - Tangerine marmalade (boiling water method)<br />Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)<br />Recipe # 7 - Quick and Tasty Green Ketchup (boiling water method)<br />Recipe # 8 - Marinara Sauce (pressure canning method)<br /><br />Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.<br />Recipe # 9 - Plum jam with cinnamon (boiling water method)<br />Recipe # 10 - Nectarine Chutney (pressure canning method)<br />Recipe # 11 - Cherries and Raspberries Spread (boiling water method)<br />Recipe # 12 - Kedjenou chicken (pressure canning method)<br /><br />By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book "JeBouffe Home Canning Recipes volume1" for even more idea.<br />

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