There is nothing more delicious than spreading your own home-made jam onto a hot slice of buttered toast, and nothing more satisfying than presenting someone with a jar of something you have made with your fair hand.
Over twenty-five delectable recipes for making your own jams and marmalades at home, as well as several exciting sweet and savory dishes made with jam.
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Fermentation has given us some of the food world's most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier.
Los Angeles Times Best Cookbooks 2020Saveur Magazine "e;Favorite Cookbook to Gift"e;Esquire Magazine Best Cookbooks of 2020"e;The book weaves in reflections on art, religion, culture, music, and more, so even if you re not an epicure, there s something for everyone.
From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods.
Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today.
You can't get much closer to the source of your food than canning or preserving it yourself, and Saving the Seasons shows you how through clear instructions and step-by-step pictures.
This Ball Blue Book is a fascinating handbook for canning and preserving, providing traditional recipes and handy tips for how to use a wide variety of jars to conserve different foods.
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach.
