*WINNER OF THE FORTNUM & MASON FOOD BOOK OF THE YEAR AWARD 2014*Inspired by those who were bold enough to make that leap, but firmly rooted in London, food writer Jojo Tulloh wondered if some kind of peasant-like self-sufficiency could be achieved for city-dwellers; looking around her she found she was not alone.
It can be difficult to find the time to prepare delicious food on a tight schedule, but with a little planning it's easy to take the stress out of mealtimes!
From the arrival of the first boxes of bitter Seville oranges at the greengrocer's in January, to the sweet-sharp scent of citrus fruit filling the kitchen as the preserving pan bubbles away on the stove, there is something deeply satisfying about the annual ritual of making marmalade and piling the pantry shelves high with neatly labeled jars of glistening preserves.
Consummate hostess Kimberly Whitman introduces the lively, rich history of the punch bowl, from India to England & Europe to the American South and beyond.
Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook with, and preserve.
Discover a treasure trove of enchanting dishes from the Middle East, Mediterranean and North Africa, in this beautiful new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire.
Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback.
Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback.
Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products.
Fresh produce is a joy: crunchy lettuce, sun-warmed tomatoes, juicy berries - their flavours are immediate - but a winter of those summer flavours preserved, now that's a feeling of satisfaction.
The Lolly Book is full of healthy recipes and foodie flavours with no artificial sweeteners, added flavourings, concentrates or purees - just real fruity goodness.
A bounty of recipes for homemade preserves that are good for you, from smoked and spiced pickles with gut-friendly attributes or energizing drinks such as oak-aged blackberry kombucha to healing gourmet treats such as homemade miso or wild garlic oil.
Leda Meredith offers practical, down-to-earth advice as she guidesfoodies, home cooks, and anyone else interested in the locavore movement through the process of incorporating locally grown foods intomeals.
Publishers Weekly BestsellerSeasonal ingredients, traditional techniques, and nourishing recipesCooking traditional foods from scratch is easier and less expensive than you might think.
This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature s bounty even in the sparser months.
This book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results.
*The Sunday Times Bestselling Author*From TV's award-winning qualified nutritionist, Dale Pinnock, comes The Medicinal Chef: Plant-based Diet, a cookbook that will transform your thinking and ensure that you are eating nutritiously.
Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home.
Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home.
More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree.
Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available.
This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness.
