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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world..
Price: $14.93
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Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving
Millions of shoppers save money buying groceries in bulk — trays of boneless chicken breasts, pairs of flank steaks, and flats of ripe tomatoes But savings can quickly become losses if those bulk quantities spoil in the refrigerator or lie forgotten — unlabeled and unrecognizable under layers of ice crystals — in the back of the freezer. Kati Neville and Lindsay Tkacsik have built businesses teaching home cooks how to take advantage of bulk savings by shopping wisely; converting food purchases into delicious, healthful family dinners; and labeling and storing the meals for easy access on busy days. They share all their best recipes and organizational wisdom in Fix, Freeze, Feast, a cookbook every price-conscious shopper will love, and warehouse club members shouldn't be without. With their help, home cooks will have freezers stocked with easy-to-prepare entrées, ready to be defrosted and cooked for weeknight family dinners. Imagine the comfort of knowing a homecooked meal is always available. Each recipe includes instructions for dividing, preparing, and storing the raw ingredients, and a second set of simple directions for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-fry. Add to the entrées ready-to-bake cookie doughs, warming soups and side dishes, fruit smoothies, and portable kids' snacks, and those warehouse club shopping trips begin to look more valuable than ever. This is a system that saves time, saves money, and saves families from the empty calories of takeout food. Make room in the freezer for next week's dinner!.
Price: $9.14
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Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow
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The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver PatT, and more. .
Price: $6.92
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The Busy Person's Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning
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Freezing Point
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Pee Wee Scouts: Rosy Noses, Freezing Toes (Pee Wee Scouts)
JINGLE BELL ROCK Stars? The Scouts are having a holiday party to show off their musical talents. Molly plans to sing “Rudolph the Red-Nosed Reindeer.” And Rachel wants to perform Hanukkah songs on the piano. But not all the Scouts are ready for the concert Sonny hates the violin so much, he’d rather run away from home than play it! He disappears, and the Pee Wees have to work together to find their friend. Can they bring Sonny home for the holidays?.
Price: $0.01
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Preserving Food Without Freezing or Canning
When we asked the readers of the French organic gardening magazine Les Quatre Saisons du jardinage (Four-season gardening) to share their secrets of fruit and vegetable preservation, we admit that we were somewhat skeptical. Hadn't all good recipes already been published? The result: 250 recipes, most of them previously unpublished, encompassing eight preservation methods, and providing readers with the means to preserve all these foods in optimal ways. Given the boundless stores of popular wisdom about food, this book hopes to make a start at “preserving” those stores for future generations..
Price: $0.49
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