Food - Preserving, bottling & storing
Wine Diva cookbooks

Books – Food – Preserving, bottling & storing

Books 1 to 20 of 29 – Preserving, bottling & storing

Pickles to Relish  by Beverly Alfeld
More than just a cookbook, this is a richly illustrated, informative guide to everything you need to know about the world’s favourite food-preservation techniques – from pickling and curing to fermenting and canning.Pickles to Relish, designed for food enthusiasts of all levels – from those who just love to munch to professional chefs and everyone in between – is packed with tips, tricks, and recipes for delicious chutneys, sauces, pickles and relishes, as well as fascinating facts on the history of food preservation and how it has impacted human survival.

,  192 pp,  $36.95. Buy now

How to Store Your Garden Produce  by Piers Warren
How to Store Your Garden Produce – The Key to Self-Sufficiency is the modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy to use reference section provides applicable storage and preservation techniques for the majority of plant produce grown commonly in gardens and allotments. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year, but as much of the produce will ripen simultaneously in the summer, without proper storage most of it will go to waste and you’ll be off to the supermarket again.Learn simple and enjoyable techniques for storing your produce and

Paperback,  128 pp,  $19.95. Buy now

The Complete Book of Small-batch Preserving  by Ellie Topp and Margaret Howard
The easiest and safest methods for making delectable preserves in small batches — all year long. Takes the pressure off cooks who don’t have much time… but still want to savor the season’s bounty. -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are s

Paperback,  376 pp,  $27.95. Buy now

Preserving Memories  by Judy Glattstein
Combining fruit and sugar to create sweet preserves is a time honored tradition, and one that has been enjoyed from coast to coast. Recipes for jams, jellies, and preserves are more than just instructions, they are a bridge from one generation to the next. Preserving Memories combines the art of creating preserves with stories and memories that will not only warm the heart but please the palette as well.

Paperback,  218 pp,  $26.95. Buy now

Salmon 
Includes details on how to cure salmon, and gives instruction for a variety of different cooking methods

Paperback,  184 pp,  $22.95. Buy now

Teatime Cakes, Bakes and Preserves: Over 150 Recipes for Delicious Home-Made Treats, with More Than 450 Colour Photographs   by Martha Day
The book opens with an essential guide to cake-making and baking techniques, including pastry-making for tarts and bread yeast preparations. A special section covers preserving and jam making. Then follows a superb collection of over 150 recipes, spanning every corner of the globe, from Mediterranean Quiche and Thai Chicken Bites to Australian Hazelnut Pavlova and Mississippi Mud Pie. A special low-fat section provides fabulous teatime sensations that can be enjoyed every day, including scrumptious feasts with health-conscious ingredients.

Paperback,  320 pp,  $19.95. Buy now

Gourmet Preserves Chez Madelaine  by M. Bullwinkel
The delightfully old-fashioned art of putting up needn’t mean crates of fruit, interminable water baths, and a sweltering kitchen. The 130 delicious recipes in this book – including Cherry Preserves with Cassis, Apple-Ginger Jam, Cinnamon-Citrus Marmalade with Apricots, Ratatouille Marmalade, and Kir Cocktail Jelly – are made with small quantities of fruit and standard kitchen equipment. Prepared without commercial pectin, the preserves are lower in sugar than most, allowing the full flavor of the fruit to shine through – and some are made with no refined sugar at all. As a tasty bonus, the book gives recipes for quick breads and muffins that are perfect complements for the jams and jellies, as well as for desserts that make delectable use

Paperback,  256 pp,  $27.99. Buy now

The “Good Housekeeping” Complete Book of Preserves  by Joanna Farrow

Hardback,  144 pp,  $43.99. Buy now

The Complete Book of Small-Batch Preserving  by Ellie Topp and Margaret Howard
The easiest and safest methods for making delectable preserves in small batches — all year long. Takes the pressure off cooks who don’t have much time… but still want to savour the season’s bounty. -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipe

,  376 pp,  $41.95. Buy now

Hygn Food Prcssng Prncpls & Pr  by Lelieveld Huub
Drawing from the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major new collection represents the standard on the issue of good hygiene practice in food processing. The work covers hygiene regulation in both the USA and Europe. It opens with an examination of the general principles of hygiene, then moves on to plant design and construction, as well as hygiene principles and methods. The book also provides a complete overview of the food supply chain, from farm to consumer

,  408 pp,  $522.95. Buy now

Food Microbiology  by A.E. Yousef and Carolyn Carlstrom
Yousef and Carlstrom’s Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques–media preparation, aseptic techniques, dilution, plating, etc.–followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments. The first of the Manual’s four sections reviews basic microbiology techniques the second contains exercises to evaluate the microbiota of various foods and enumerate indicator microorganisms. Both of the first tw

Paperback,  288 pp,  $135.00. Buy now

Complete Guide to Home Canning and Preserving  by United States Department of Agriculture
Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods how to preserve fruit spreads, fermented foods, and pickled vegetables how to prepare foods for special diets, and much more.

Paperback,  163 pp,  $13.95. Buy now

A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game  by Wilbur F. Eastman Jr
This no-nonsense guide to canning, freezing, smoking and curing meat, fish and game is written in down-to-earth, informative, everyday language. It has been revised to comply with the latest health and safety guidelines.

Paperback,  237 pp,  $23.95. Buy now

Olives, Anchovies, and Capers  by Georgeanne Brennan
No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavours of the Mediterranean. Toss a few tangy olives and capers, or a savoury anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant colour photography, Brennan reveals techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses.

Hardback,  132 pp,  $27.95. Buy now

Smoked Foods Cookbook  by Lue Park
With recipes for old favourites and new creations for every occasion, this cookbook covers many aspects of smoke-cooking, from choosing a smoke-cooking unit to making tasty meals. It includes recipes for domestic meats, game birds, fish, shellfish, jerky,

Hardback,  224 pp,  $30.95. Buy now

Mary Bell’s Complete Dehydrator Cookbook  by Mary Bell
A guide to food dehydrating shows readers how to make preservative-free dried apple rings, candied apricots, beef and fish jerkies, sun-dried tomatoes, corn chips, herb seasonings, dried fruit sugars, and more.

Hardback,  280 pp,  $27.95. Buy now

Making and Using Dried Foods  by Phyllis Hobson
Offers advice on making or buying a dehydrator, tells how to dry specific fruits, vegetables, herbs, and meats, and suggests dried foods for soup mixes, hiking, and camping.

Paperback,  182 pp,  $19.99. Buy now

Home Butchering and Meat Preservation  by Dardick

Paperback,  271 pp,  $51.95. Buy now

Shelf Life  by Dominic Man
The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series, Shelf Life allows the reader to dip in and discover or re-discover how to manage shelf life of foods looking at definitions, regulations, responsibilities, and the important task of determining the shelf life of food products. Separated into three sections, Shelf Life offers guidance on and answers to questions every person involved with food products should ask. It considers the mechanisms of food deterioration and the factors

Paperback,  128 pp,  $79.95. Buy now

A Year in a Bottle  by Sally Wise
Zesty yet simple raspberry jam on steaming fresh scones from the oven tasty pickles, relishes and chutneys to complement roasts and plump, tasty pickled onions and sumptuous fruit cheeses for the cheese platter …just a small taste of what readers will find in Sally Wise s wonderful preserving cookbook. Containing a lifetime of passion and preserving wisdom, A Year in a Bottle is an inspiring and practical collection of more than 100 recipes and hints for making your own glorious jams, jellies, marmalades, drinks, pastes, fruit cheeses, chutneys, relishes and pickles. Includes easy and simple recipes, technical advice and helpful hints from selecting ingredient to safety tips to ensure success.

Paperback,  240 pp,  $24.95. Buy now