Food - Preserving, bottling & storing
Wine Diva cookbooks

Books - Food - Preserving, bottling & storing

Books 21 to 29 of 29 - Preserving, bottling & storing

Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World  by Sue Shephard
We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In "Pickled, Potted, and Canned," author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila

Paperback,  366 pp,  $20.95. Buy now

Complete Book of Home Preserving  by Judi Kingry and Lauren Devine
From the experts, the definitive book on home preserving. Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the bible of home preserving. As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables Preserving foods at their freshest point locks in nutrition The final product is free of chemical additives and preservatives Store-bought brands cannot match the wonderful flavor of homemade Only a few hours are needed to put

Paperback,  448 pp,  $32.95. Buy now

Introduction to Food Biotechnology  by Perry Johnson-Green
Johnson-Green (biology, Acadia U., Canada) introduces the broad outlines of the biotechnologies used in food production for those thinking of entering the field. Chapters look at gene cloning and production of recombinant proteins, plant and animal biotechnology, diagnostic systems for detecting pat

,  312 pp,  $185.95. Buy now

Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow  by Susan McClure and Rodale Food Center staff
"Preserving Summer's Bounty" is filled with hundreds of delicious, healthy recipes that are also quick and easy to prepare. From salads to desserts, these healthful, money-saving recipes will satisfy even the most finicky tastes. 100 illustrations

Paperback,  384 pp,  $26.95. Buy now

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables   by Carol W. Costenbader
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 flavours of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. 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. Among the recipes are: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd.

Paperback,  347 pp,  $24.99. Buy now

Fix, Freeze, Feast  by Kati Neville and Lindsay Tkacsik
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 wa

,  224 pp,  $20.95. Buy now

The Jamlady Cookbook  by Beverly Alfeld
For years, visitors to Chicago's farmer's markets have counted on Beverly Alfeld to create the best condiment to accompany any meal or that special gift for all occasions. So beloved are her jellies, jams and chutneys that she is known to them as 'Jamlady'. Noe home cooks, gardeners and experienced canners can learn the savoury and sweet secrets to cook, seal and process their own fine preserves and condiments. With extensive information on everything from cultivation of plants to medicinal uses of herbs used in canning, as well as more than 400 recipes and colour photographs, this cookbook is sure to become a dog-eared favourite.

,  268 pp,  $48.95. Buy now

The New Preserves  by Anne V. Nelson
As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process. Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convin

Paperback,  148 pp,  $22.95. Buy now

The Basic Basics Jams, Preserves and Chutneys  by Marguerite Patten
Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.

Paperback,  192 pp,  $16.99. Buy now