Cookery: preserving and freezing

A manifesto for cooking & baking with preserves, exploring flavors and ingredients through 150 original recipes ranging from omelettes to ice creams.

A manifesto for cooking & baking with preserves, exploring flavors and ingredients through 150 original recipes ranging from omelettes to ice creams.

A comprehensive, year-round guide to jellies, jams, conserves, preserves, and marmalades, featuring over 100 recipes.

*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.

Taking tea is one of the quintessentially English occasions, and who is a greater authority on the subject than the sumptuous Ritz London Hotel?

SuperJam is a delicious range of jams and marmalades created by young entrepreneur Fraser Doherty.

Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game.

This antiquarian book contains a large collection of pressure cooker recipes, including soups, meats, savouries, vegetables, puddings, sauces, cereals, and more.

A Book Of Scents And Dishes (A Vintage Cookery Books Classic) By Allhusen, Dorothy Originally published in the 1920s, this is a collection of recipes contributed by various members of aristocratic families for a charity cook book.

This antiquarian text contains a comprehensive guide to bottling food, with information on bottling fruit, vegetables, chicken, game, tomatoes, et cetera; and contains supplementary information on making jellies, jams, and pickles.

This vintage book contains a comprehensive guide to canning food at home, and includes information on preserving, pickling, dehydration, and jelly-making.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive.

This vintage book contains a complete guide to jam manufacture, and includes information on different manufacturing operations, packing, chemical examination, machinery, materials, and much more.

This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles.

This vintage book contains a simple, concise guide to bottling fruit and vegetables, including simple step-by-step instructions and a selection of recipes and articles on the subject.

This vintage book contains a detailed guide to dehydrating fruits, vegetables, fish and meats, with information on easy and economical methods of preserving all kinds of food materials.

This vintage text contains a collection of recipes for vegetable chutneys, ketchup, and relishes.

This vintage book contains a detailed, step-by-step guide to making marmalades.

This vintage book contains a comprehensive cookbook on old-style southern cooking, including recipes for soups, pickles, preserves, and more.

This student cookbook stands out from all the others on the market.

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!

This is the cookbook for people who love good food, but don't have time to spend hours in the kitchen.

In her Foreword to this book, Mary Berry describes Lucy as her 'right arm' as well as an 'exceptional' cook.

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.

60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more!

When you dry food, you''re saving everything: energy, nutrients, money, and, best of all, taste.

Easy recipes to ferm up any kitchen!

Create dynamic dishes that pack a punch!

In a culinary pickle?

There's an old-fashioned solution to the problem of fresh produce going bad.

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.

In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around.

In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese.

-'Pam Corbin is the master, and the first person I turn to for everything to do with preserving.

The best-selling freezer-based cookbook, with more than 22,000 copies sold.

A Step by Step Guide on How to Can and Preserve Food -Supplies Needed-Mechanics and How to Prepare-How to Successfully Can and Jar Food --> Scroll to the top of the page and click add to cart to purchase instantly <-- Disclaimer: This author and or rights owner(s) make no claims, promises, or guarantees about the accuracy, completeness, or adequacy of the contents of this book, and expressly disclaims liability for errors and omissions in the contents within.

A unique work dealing in-depth with flavor and flavorings!

First published in 2005.

First published in 2005.

First published in 2006.

First published in 2006.

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.

The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text.

The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text.

Get your food preservation skills in the can Craving a juicy peach in the barren midwinter?

Get your food preservation skills in the can Craving a juicy peach in the barren midwinter?

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.