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The Basic Basics Home Freezing Handbook

Author: Carol Bowen

Publisher: Grub Street Publishers

Published: 2008-04-16

Total Pages: 263

ISBN-13: 1908117680

The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs. In this sequel to her Basic Basics Combination & Microwave Handbook, Carol Bowen offers more handy kitchen and culinary advice with an easy to follow, encyclopedic layout. Simply look up the fruit, vegetable, fish, meat, sauces, cakes, or herbs of your choice to find the correct guidelines on freezing each type of food. Bowen also explains the technical aspects of how freezers work, gives advice on choosing and positioning your freezer, and covers topics such as freezer insurance, cleaning, maintenance, emergencies, packaging, and accessories. You will also learn techniques for freezing, defrosting, refreezing, and thawing, as well as storage times. These days, making the most of your food budget is more important than ever. And with The Basic Basics Home Freezing Handbook, you’ll save both food and money with any meal!

Home Freezing Handbook

Author: Carol Bowen

Publisher: Grub Street Cookery

Published: 1997

Total Pages: 0

ISBN-13: 9781898697626

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A guide to successful freezing and handy reference to which foods freeze best.

The Back to Basics Handbook

Author: Abigail Gehring

Publisher: Skyhorse Publishing Inc.

Published: 2011-05-25

Total Pages: 273

ISBN-13: 1616082615

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Anyone who wants to learn basic living skills—the kind employed by our forefathers—need look no further than this eminently useful, full-color guide. Dye your own wool, raise chickens, weave a rug, make jam and cheese, and much, much more! With hundreds of projects, step-by-step sequences, photographs, charts, and illustrations, The Back to Basics Handbook will help you dye your own wool with plant pigments, graft trees, raise chickens, craft a hutch table with hand tools, and make treats such as blueberry peach jam and cheddar cheese. The truly ambitious will find instructions on how to build a log cabin or an adobe brick homestead. More than just practical advice, this is also a book for dreamers—even if you live in a city apartment you will find your imagination sparked, and there’s no reason why you can’t, for example, make a loom and weave a rag rug. Complete with tips for old-fashioned fun (square dancing calls, homemade toys, and kayaking tips), this is the ultimate concise guide to voluntary simplicity.

The Basic Basics Baking Handbook

Author: Marguerite Patten OBE

Publisher: Grub Street Cookery

Published: 2008-04-11

Total Pages: 193

ISBN-13: 1904010113

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Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for cakes, large and small, biscuits, breads, pizzas and pastries. Baking is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner should achieve successful results under the expert guidance of Marguerite Patten.

Ball Blue Book of Preserving

Author: Alltrista Consumer Products

Publisher: Alltrista Consumer Products

Published: 2003

Total Pages: 124

ISBN-13: 9780972753708

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Resource added for the Culinary Specialist program 313162.

The Complete Guide to Food Preservation

Author: Angela Williams Duea

Publisher: Atlantic Publishing Company

Published: 2011

Total Pages: 264

ISBN-13: 1601383428

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Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.

Fundamentals of Food Freezing

Author: Norman W. Desrosier

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 640

ISBN-13: 9401177260

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The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.

Cook's Encyclopaedia

Author: Tom Stobart

Publisher: Grub Street Publishers

Published: 2016-11-22

Total Pages: 1230

ISBN-13: 191069083X

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A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of The Oxford Companion to Food

Better Homes and Gardens Complete Canning Guide

Author: Better Homes and Gardens

Publisher: Houghton Mifflin Harcourt

Published: 2015-04-07

Total Pages: 485

ISBN-13: 0544453654

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The must-have guide to the best of preserving, from canning and pickling, to fermenting, freezing, and drying; complete with hundreds of farm-fresh recipes This is the book for everyone who wants to preserve food—from novice to pro—with step-by-step explanations of techniques, ranging from the basics of canning to freezing, drying, fermenting, and pickling. Readers can preserve a range of produce including fruits, vegetables, herbs—anything in season can be “put by” to enjoy later. Included are techniques and recipes for jams and jellies, conserves and fruit butters, condiments, dried treats like fruit leathers and veggie chips, and freezer recipes. Also find recipes for pickles, sauerkraut, relishes, soups—even syrups. And when the tomatoes ripen all at once, check out a chapter on smart ways to preserve them. With the basics covered, the book then moves to inventive recipes such as Honey-Lavender Peaches and Caramel Apple Jam. The experts at Better Homes and Gardens even cover lower-sugar jelly and jam options as well as no-pectin jams. Complete with printed labels to personalize jars, this book takes readers easily from produce to preserved food.

The Just Bento Cookbook

Author: Makiko Itoh

Publisher: Vertical Inc

Published: 2018-12-24

Total Pages: 359

ISBN-13: 1568365934

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Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.