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Can it, bottle it, smoke it
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Karen Solomon |
"The eagerly anticipated follow-up to Jam It, Pickle It, Cure It offers more ideas for adventurous culinary DIYers to stock the larder with artisan food and drink, kitchen staples, tasty snacks, and … |
OL16011113W |
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Saving the season
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Kevin West |
"A stylish, richly illustrated, practical guide for home cooks and preserving enthusiasts, the first cookbook from journalist Kevin West, author of the popular blog Savingtheseason.com. Incorporating… |
OL19967138W |
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Preserving with Pomona's pectin
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Allison Carroll Duffy |
"If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit--oftentimes 4 to 7 cups!--causing many people to look for other ways to preserve more naturally and with… |
OL19967156W |
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In the charcuterie
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Taylor Boetticher |
"A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats… |
OL19969066W |
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The nourished kitchen
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Jennifer McGruther |
"A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the 'traditional foods' philosophy of eating, which emphasizes whole grains, dairy, red meat, orga… |
OL19976165W |
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Beyond canning
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Autumn Giles |
"If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey! Featuring techniques and ingredients sure to open your mind, … |
OL20027745W |