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Mustard Oil: Benefits and Side Effects
by Om Krishna Uprety

Price : Free!

Language

English

Pages

27

Publication Date

October 21, 2017

Product Description
Customer Reviews
There is various contrasting research outcome on the health benefits of the mustard oil. Critic claims the adverse effects of the erucic acid the prime reason to abstain using mustard oil.
PRESSURE COOKER RECIPES: 365 Electric Pressure Cooker Recipes (pr...
by Topflight Cookbooks

Price : Free!

Language

English

Pages

649

Publication Date

April 21, 2016

Product Description
Customer Reviews
<h1>Enjoy The Ultimate 365 Quick and Easy, Stress-free Pressure Cooker Recipes for Electric Pressure Cookers</h1><br /><b>LIMITED TIME OFFER</b><br /><br /><h2>*** Read For Free with Kindle Unlimited.***</h2><br />Modern day pressure cookers have become safer than ever. Pressure cookers have made crafting delicious meals for the family seem effortless besides reducing cook time by as much as 60% to 90%. Cooking using electric pressure cookers also helps you save money and preserve essential vitamins in your food thus allowing you retain much more nutrients in the food for your body and eat healthier without spending all your day in the kitchen.<br /><br />This Pressure Cooker Recipes for Electric Pressure Cookers contains more than 365 delicious, quick and easy recipes for wholesome meals for you and your family. With over 500 electric pressure cooker recipes, you are guaranteed to find something that will satisfy your tastebuds.There is something for everyone!<br /><br /><b>To start enjoying these delicious meals, scroll up and download your copy today!</b><br /><br /><b>HAPPY COOKING!</b><br /><br />Tags: pressure cooking, electric pressure cooker recipes, outdoor cooking, canning and preserving, instant pot pressure cooker cookbook, electric pressure cooker, pressure cookers, pressure cooker recipes, instant pot, instant pot recipes, instant pot cookbook, vegan instant pot,
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.
Survival Cooking: Easy Proven Methods +15 Tasty Recipes to Cook U...
by Micheal Austin

Price : Free!

Language

English

Pages

46

Publication Date

January 24, 2017

Product Description
Customer Reviews
<h1><font>Getting Your FREE Bonus</font></h1><br /><p>Download this book, read it to the end and see <strong>"BONUS: Your FREE Gift"</strong> chapter after the conclusion.</p><br /><br /><h1>Survival Cooking: (FREE Bonus Included)</h1><br /><h2>Easy Proven Methods +15 Tasty Recipes to Cook Using your Emergency Supplies</h2><br /><p>In this book, you will find a complete guide of how to handle the emergency situations and to remain prepared for it in terms of cooking food. Most importantly there are few supplies which would be needed to carry out the cooking of food. Once you have them, you can use them to make the delicious recipes even in the hour of trouble without any panic. </p> <br /><p>Other than that it is crucial to keep a short stock of canned food. The nonperishable food works amazingly in the time of crisis. It can be consumed as it is and also serve as an ingredient for making of various dishes.</p> <br /><p>At the end of a book, we have provided a short of list of different ways which can be used to warm or cook the meal in emergency situations.</p> <br /><p>Download this book to understand the following things to be prepared for the emergency cooking</p><br /><ul><br /> <li>The supplies which are requires for the emergency cooking</li><br /> <li>Some delicious recipes which can be cooked in emergency in much less time</li><br /> <li>Preparation of tasty food using the nonperishable food items</li><br /> <li>Various ways of heating the food in case of shortage of power or other disastrous conditions</li><br /> </ul><br /><p>Download your E book "Survival Cooking: Easy Proven Methods +15 Tasty Recipes to Cook Using your Emergency Supplies" by scrolling up and clicking <br /><strong>"Buy Now with 1-Click" button!</strong></p>
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
Fermentation: 49 Awesome Fermented Food Recipes Rich In Probiotic...
by Rebecca Herbertson

Price : Free!

Language

English

Pages

82

Publication Date

October 27, 2014

Product Description
Customer Reviews
<h2>Discover Why Traditionally Fermented Foods, Are Essential To Your Diet, And How They Can Radically Improve Your Health.</h2><br /><br /><h2>For people living without modern medicine and refrigeration, fermentation has always been not only a simple means of food preservation, but also a way to imbue foods with health-promoting properties, an essential tool for maintaining the gut health.</h2><br /><b>Fermented foods are filled with probiotics, and there is a growing awareness of the benefits of these "friendly" bacteria in maintaining optimal health. They may sound too exotic for you, but don't be put off. Here you will learn more about fermented foods and why they should become a regular part of your diet.</b><br /><br />Recently, fermented foods have started to disappear from our plate. Sauerkraut and modern pickles are prepared with vinegar instead of the conventional technique of lacto-fermentation with the use of salt. Pasta and bread are prepared with commercial yeast rather that with natural wild yeast. Cheese, beer and wine are being pasteurized, which eliminates all of the beneficial bacteria we so very much need to maintain our overall health. Well, we could gain lots of benefits if we choose to return to the conventional methods of our predecessors, and consume more fermented foods.<br /><br />Under normal circumstances we never have to worry about stocking up the beneficial bacteria that will help us to better digest the food that we eat. We tend to regularly use antibacterial soaps, chlorinated water and antibiotic drugs which all eliminate bacteria. If we do not get a supply of beneficial bacteria, we will not be able to effectively acquire the nutrients out of the food that we consume.<br /><br />This book contains comprehensive information about fermentation and its health benefits. This book also features some proven tips on how to successfully incorporate fermented foods into your diet. Lastly, this book contains 49 fermented food recipes that you will surely enjoy.<br /><br /><br /><h2>Here Is A Preview Of What You'll Learn...</h2><br /><ul><li>Liquid Whey and Greek Yogurt</li><li>Easy-to-Prepare Sauerkraut</li><li>Lacto-Fermented Summer Squash and Zucchini Pickles</li><li>Lacto-Fermented Sweet Pickle Slices</li><li>Fermented Cranberry Chutney</li><li>Fermented Radishes</li><li>Fermented Grape Tomatoes</li><li>Dairy-Free Kombucha Waffles</li><li>Bubbly Probiotic Lemonade</li><li>Quickie Raw Vegan Coconut Yogurt</li><li>30-Second Lacto-Fermented Salsa</li><li>Fermented Watermelon Radish</li><li>Much, much more!</li></ul><br /><b>Download your copy today!</b><br /><br /><br /><br /><h2>Try it now, click the "buy" button and buy Risk-Free</h2>
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>
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 />
JeBouffe Les Conserves Maison (French Edition)
by , Edith Tremblay

Price : Free!

Language

French

Pages

72

Publication Date

June 21, 2011

Product Description
Customer Reviews
Ce guide a pour but de vous fournir les informations nécessaires à la production agréable et sécuritaire de vos premiers petits bocaux. Il vous accompagnera dans toutes les étapes, de la préparation jusqu'à l'entreposage de vos produits.<br /><br />Dans un premier temps vous aller découvrir les principes de la conservation de différents types d'aliment, les avantages de faire ses conserves maison, puis les méthodes de travail recommandées et celles à éviter.<br /><br />Ensuite vous allez vous initier à la mise en conserve comme telle avec les deux méthodes de traitement: le bain d'eau bouillante et la méthode sous pression. Vous trouverez la liste des équipements essentiels ainsi que les étapes détaillées pour une mise en conserve réussie.<br /><br />Finalement vous mettrez en pratique vos nouvelles connaissances avec quelques recettes faciles et délicieuses.<br /><br />Suite au succès de la première édition, et grâce à certaines suggestions de nos lecteurs, nous vous proposons cette version revue, corrigée et enrichie. Nous avons inséré entres autres les mesures impériales utilisées aux États-Unis ainsi que quelques tableaux très intéressants concernant le temps de traitement pour la conservation des fruits, des légumes, des viandes, des volailles et des poissons. Nous y abordons aussi l'incidence de l'altitude sur le temps et la pression demandée dans le traitement des conserves. <br /><br />En bonifiant le contenu initial de ce document nous l'avons aussi remanié afin qu'il soit beaucoup plus didactique, plus agréable à lire et à utiliser.<br /><br />Les recettes:<br />12 recettes qui vous permettrons de mettre en pratique les techniques de mise en conserve. <br />Elles sont divisées en trois niveaux de complexité:<br /><br />Le niveau 1= facile. Les recettes sont très simples. Vous pourrez vous concentrer sur les techniques de mise en conserve sans trop vous préoccuper de la recette comme telle. <br />Recette #1- Sauce de pomme parfumée muscade et vanille (technique de l'eau bouillante)<br />Recette #2- Poires en conserve (technique de l'eau bouillante)<br />Recette #3- Tomates fraîches en conserve (technique sous-pression)<br />Recette #4- Carottes en conserve (technique sous-pression)<br /><br />Au niveau 2= moyen. Les recettes sont un peu plus élaborées. Il y a plus d'étapes avant de passer à la mise en conserve.<br />Recette #5- Marmelade de mandarines (technique de l'eau bouillante)<br />Recette #6- Cretons à la JeBouffe (technique sous-pression)<br />Recette #7- Ketchup vert rapide (technique de l'eau bouillante)<br />Recette #8- Sauce Marinara (technique sous-pression)<br /><br />Au niveau 3= complexe. Les recettes sont plus longues et plus complexes à préparer. Il y a plus d'étapes avant de passer à la mise en conserve.<br />Recette #9- Confiture de prunes onctueuse à la canelle (technique de l'eau bouillante)<br />Recette #10- Chutney de nectarines (technique sous-pression)<br />Recette #11- Tartinade de cerises et framboises (technique de l'eau bouillante)<br />Recette #12- Kedjenou de poulet (technique sous-pression)
Paleo Freezer Recipes and Paleo Kids Recipes: 2 Book Combo (Cavem...
by Angela Anottacelli

Price : Free!

Language

English

Pages

136

Publication Date

May 13, 2014

Product Description
Customer Reviews
<h2>Welcome to the Caveman Cookbooks!</h2><p>A series of Paleo Cookbooks for home cooks and food enthusiasts!</p><h2>Looking For New Paleo Ideas That Actually Taste Great?</h2><p>Explore the world, and make cooking an easy task with Angela Anottacelli, as she takes you through different cultures and cooking techniques all carefully designed to please the avid Paleo follower!</p><h2>Busy Moms Listen Up!</h2><p>Angela delivers delicious recipes for the entire family. She was a working mother when she decided to write these books, she understands the constraints that come with the territory.  </p><h2>Hungry? Excited? There's More!</h2><p>You'll never have trouble coming up with meal ideas again. The Caveman Cookbooks provide you with everything you need to go Paleo, stay Paleo, and LOVE PALEO:</p><ol><li><strong>Vitamix Recipes</strong> - Soups, Smoothies, Juices, and Sauces - don't have a Vitamix? A blender will do just fine!</li><li><strong>A Collection of Your Favoruite Foods (All Paleo Style)</strong> - miss the pasta, pizza, burgers, and desserts from your diet?  It's all one click away!</li><li><strong>Italian, Indian, Greek, Mexican recipes</strong>, and many more!</li><li>Always on the go? Check out the <strong>On-The-Go Recipe Book or the Freezer Recipes Book</strong> to save time!</li><li>On a budget? Paleo doesn't have to be more expensive than it already is - check out the <strong>Quick and Cheap Paleo Recipes</strong> - with every recipe taking 10 minutes or less!</li><li>Slow cookers, pressure cookers, and baking galore - you'l find it all with this amazing set of cookbooks!</li><li>All recipes are family-friendly, and Angela goes a step further by providing her very own set of <strong>Paleo Kids Recipes</strong> - great for the whole family - even better for the little ones!</li></ol><h2>Get More For Less!</h2><p>Purchase each book one-by-one or check out the compilation books by Angela to get a discount on multiple book purchases. This is truly - the best Paleo cookbook set out - purchase your copies today and see why!</p><p> </p>

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