Catalog Search Results
Author
Pub. Date
[2012]
Description
"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological...
Author
Description
Here's what you will find in it: How to dry all the vegetables and fruits, plus mushrooms, meat, fish, eggs and dairy products, grains, herbs, and even flowers. Three methods for drying foods, your over, the sun, or a dehydrator. How to use these foods. Dozens of recipes. How to make breakfast foods, crackers, croutons, jerky, herb teas, butters, vinegar, fruit and vegatable leathers, dried soup mixtures, snacks for low calorie munching for you and...
Author
Pub. Date
2012
Description
"Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation!* Learn how to make tasty foods including kimchi, yogurt, and sauerkraut* Improves digestion* Enzyme-rich foods contain high nutrient value* Boosts "good" bacteria productionFermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would...
6) The complete book of jerky: how to process, prepare, and dry beef, venison, turkey, fish, and more
Author
Series
Pub. Date
2015.
Description
"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
Author
Pub. Date
[2017]
Description
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, The Healthy Meal Prep Cookbook shows you how...
Author
Description
"The eagerly anticipated follow-up to Jam It, Pickle It, Cure It offers more ideas for adventurous culinary DIYers to stock the larder with artisan food and drink, kitchen staples, tasty snacks, and gift-worthy eats. Want to make your own Plum Catsup (can it!), Strawberry Black Pepper Soda (bottle it!), and Chipotles in adobo (smoke it!)? Join food writer Karen Solomon in the culinary revolution that has changed the way people think about the boxed...
10) Put 'em up!
Author
Pub. Date
[2010]
Description
A comprehensive guide to home preserving and canning, with step-by-step instructions for every kind of preserving, including refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling.
Author
Pub. Date
c2011
Description
"A charming ode (with recipes) to eating well and locally, on $40 dollars per week, from a recently unemployed food-journalism veteran. In 2009, Robin Mather found herself unemployed. She consequently moved to rural Michigan, where she committed to eating three home-cooked, seasonal, and local meals a day. In essays that chronicle a year of her ambitious project, Mather explores the confusion surrounding local eating and examines how often we fail...
13) Fresh & fermented: 85 delicious ways to make fermented carrots, kraut, and kimchi part of every meal
Author
Pub. Date
c2014.
Description
"Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben,...
Author
Pub. Date
2013.
Description
"A stylish, richly illustrated, practical guide for home cooks and preserving enthusiasts, the first cookbook from journalist Kevin West, author of the popular blog Savingtheseason.com. Incorporating classic favorites and new flavors, West gives us more than one hundred recipes, organized by season, for sweet preserves and savory pickles; easy-to-can vegetables and fruits; condiments such as relishes, chutneys, and salsas; and cordials, candies, and...
Author
Pub. Date
c2014.
Description
"A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the 'traditional foods' philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. A traditional foods diet celebrates unrefined, whole, and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our ancestors, prior to the industrialization of food. The traditional...
Author
Pub. Date
[2018]
Description
"Farmer, restaurateur, and writer Jamie DeMent cans and preserves food from her idyllic farm in North Carolina, as have generations of women in her family before her. Sharing these family recipes from her farm kitchen, DeMent walks the reader through the basics of the age-old method with techniques for creating and canning sauces, pestos, compotes, jams, and jellies to carry treasured flavors from season to season"--Back cover.
Author
Pub. Date
[2013]
Description
"A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement...
Author
Pub. Date
[2014]
Description
"A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will...
Author
Pub. Date
c2011
Description
Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the comfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his...