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Author: Eugenia Bone Publisher: Clarkson Potter ISBN: 0307885801 Category : Cooking Languages : en Pages : 224
Book Description
A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Author: Eugenia Bone Publisher: Clarkson Potter ISBN: 0307885801 Category : Cooking Languages : en Pages : 224
Book Description
A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Author: Joan Hassol Publisher: Simon and Schuster ISBN: 0684839210 Category : Cooking Languages : en Pages : 212
Book Description
Hassol combines mouth-watering recipes for jams and preserves with personal reflections on the spiritual joys of berry picking and apple gathering. Line drawings.
Author: Gülen Göktürk Publisher: Routledge ISBN: 1000073556 Category : History Languages : en Pages : 263
Book Description
Cappadocia was a place of co-habitation of Christians and Muslims, until the Greco-Turkish Population Exchange (1923) terminated the Christian presence in the region. Using an interdisciplinary approach drawing on history, political science and anthropology, this study investigates the relationship between tolerance, co-habitation, and nationalism. Concentrating particularly on Orthodox-Muslim and Orthodox-Protestant practices of living together in Cappadocia during the last fifty years of the Ottoman Empire, it responds to the prevailing romanticism about the Ottoman way of handling diversity. The study also analyses the transformation of the social identity of Cappadocian Orthodox Christians from Christians to Greeks, through various mechanisms including the endeavour of the elite to utilise education and the press, and through nationalist antagonism during the long war of 1912 to 1922.
Author: Joel MacCharles Publisher: Appetite by Random House ISBN: 0147529794 Category : Cooking Languages : en Pages : 352
Book Description
“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.
Author: Andy M. Jones Publisher: Oxbow Books Limited ISBN: 1785702637 Category : History Languages : en Pages : 328
Book Description
Excavation of a Scheduled burial mound on Whitehorse Hill, Dartmoor revealed an unexpected, intact burial deposit of Early Bronze Age date associated with an unparalleled range of artefacts. The cremated remains of a young person had been placed within a bearskin pelt and provided with a basketry container, from which a braided band with tin studs had spilled out. Within the container were beads of shale, amber, clay and tin; two pairs of turned wooden studs and a worked flint flake. A unique item, possibly a sash or band, made from textile and animal skin was found beneath the container. Beneath this, the basal stone of the cist had been covered by a layer purple moor grass which had been collected in summer. Analysis of environmental material from the site has revealed important insights into the pyre material used to burn the body, as well as providing important information about the environment in which the cist was constructed. The unparalleled assemblage of organic objects has yielded insights into a range of materials which have not survived from the earlier Bronze Age elsewhere in southern Britain.
Author: Eugenia Bone
Author: Eugenia Bone
Author: Joan Hassol
Author: Gülen Göktürk
Author: Joel MacCharles
Author: Wendell Phillips Woodring
Author: William Henry Holmes
Author: South Africa. Division of Veterinary Services and Animal Industry
Author: American Medical Association
Author: 
Author: Andy M. Jones