Preserving Wild Foods

Preserving Wild Foods Author Raquel Pelzel
ISBN-10 9781603428910
Year 2012-11-06
Pages 256
Language en
Publisher Storey Publishing
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Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!

The New Wildcrafted Cuisine

The New Wildcrafted Cuisine Author Pascal Baudar
ISBN-10 9781603586061
Year 2016-03-24
Pages 432
Language en
Publisher Chelsea Green Publishing
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With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

Salt Smoke and Time

Salt  Smoke  and Time Author Will Horowitz
ISBN-10 0062427105
Year 2017-10-03
Pages 272
Language en
Publisher William Morrow Cookbooks
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A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

Modern Pioneering

Modern Pioneering Author Georgia Pellegrini
ISBN-10 9780385345651
Year 2014-03-04
Pages 304
Language en
Publisher Clarkson Potter
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A cookbook and backyard gardening and homesteading guide for women who want to grow food efficiently, cook seasonal recipes, or even try foraging, camping, and living off the land. Self-sufficiency is the ultimate girl power Georgia Pellegrini, outdoor adventurer and chef, helps you roll up your sleeves and tap into your pioneer spirit. Grow a small-space garden and preserve a little deliciousness for the cold months; assemble the makings of a self-sufficient pantry; learn to navigate without a compass for your next camping trip; or even forage for plants that give you energy. Whether you’re a full-time homesteader, a weekend farmer’s market devoté, or anyone looking to do more by hand, this overflowing resource will help you hone new skills in the kitchen, garden, and great outdoors. It includes: · More than 100 recipes for garden-to-table dishes, preserves, and cured foods · Small-space gardening advice on building a raised bed, choosing what to grow, and saving seeds · DIY projects, such as Mason jar lanterns and homemade notecards · Superwoman skills like assembling a 48- hour survival toolkit in an Altoids tin Packed with beautiful photographs and illustrations, Modern Pioneering proves that becoming more self-sufficient not only means being empowered, but also having a lot more fun.

American Masala

American Masala Author Suvir Saran
ISBN-10 030734150X
Year 2007
Pages 264
Language en
Publisher Three Rivers Press
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Integrating the flavors, textures, and techniques of India and America, an innovative compendium of 125 recipes for easy-to-prepare dishes for everyday meals with an Indian influence includes Tamarind Glazed Turkey with Jalapeño Cornbread Stuffing, Indian Shrimp Scampi, Parmesan Spiced Chicken Cutlets, and Pistachio and Cardamom Pound Cake with Lemon Icing. 35,000 first printing.

Forgotten Skills of Cooking

Forgotten Skills of Cooking Author Darina Allen
ISBN-10 1906868069
Year 2010-03
Pages 600
Language en
Publisher
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In this timely new book, Darina reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as "Dairy," "Poultry and Eggs," "Bread," and "Preserving," and forgotten processes such as smoking mackerel, curing bacon, and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade bounty to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes, and even eating food from the wild. The "Vegetables and Herbs" chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in your backyard. With over 700 recipes, this is the definitive modern guide to traditional cooking skills.

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment Author George Saravacos
ISBN-10 9783319250205
Year 2015-12-29
Pages 775
Language en
Publisher Springer
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This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

A Guide to Canning Freezing Curing Smoking Meat Fish Game

A Guide to Canning  Freezing  Curing   Smoking Meat  Fish   Game Author Wilbur F. Eastman, Jr.
ISBN-10 9781603427555
Year 2011-03-09
Pages 192
Language en
Publisher Storey Publishing
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Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

Hunt Gather Cook

Hunt  Gather  Cook Author Hank Shaw
ISBN-10 1609614011
Year 2011-05-24
Pages 336
Language en
Publisher Rodale
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From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging. If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them. In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares.

Preserving Food without Freezing or Canning

Preserving Food without Freezing or Canning Author The Gardeners and Farmers of Centre Terre Vivante
ISBN-10 9781603581790
Year 2007-04-04
Pages 224
Language en
Publisher Chelsea Green Publishing
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Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

Self Sufficiency for the 21st Century

Self Sufficiency for the 21st Century Author Dick and James Strawbridge
ISBN-10 9781465465320
Year 2017-03-14
Pages 304
Language en
Publisher Penguin
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Self Sufficiency for the 21st Century makes it easy to be green and helps you live a more simple, cleaner lifestyle. Self Sufficiency for the 21st Century is a manual for the modern age to help anyone take the proper steps to live more sustainably. This informative, practical guide, written by BBC personalities Dick and James Strawbridge, combines traditional skills and crafts with modern technological advances to help you live eco-friendly. Perfect for both urban and rural readers, Self Sufficiency for the 21st Century has detailed illustrations and step-by-step instructions for tried-and-tested projects, including foraging for wild plants, natural remedies, composting, green cleaners, and conserving energy at home. Learn how to can vegetables, garden in urban spaces, and the basics of animal husbandry. Self Sufficiency for the 21st Century is the perfect book to show you just how easy and rewarding green living can be.

Toast

Toast Author Raquel Pelzel
ISBN-10 0714869554
Year 2015-09-14
Pages 120
Language en
Publisher Phaidon Press
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The ultimate canvas for sweet and savoury culinary creativity. 50 seasonal recipes that reimagine the “bread and butter” of cuisine with simple ingredients in surprising ways. As simple or as sophisticated as you want it to be, but always comforting and nourishing. Toast is perfect for those looking for seasonal, market-inspired recipes, or gourmet treats presented in an approachable manner. With something for every palette and occasion, this is the ideal book for new and seasoned cooks alike and everyone from college students and recent graduates, to newlyweds and empty nesters. Artisanal toast is a hit in the media with features on Today, GMA, and NPR, and on the pages of The New Yorker, San Francisco Chronicle, Guardian, and Bon Appétit.

Salumi The Craft of Italian Dry Curing

Salumi  The Craft of Italian Dry Curing Author Michael Ruhlman
ISBN-10 9780393084160
Year 2012-08-27
Pages 288
Language en
Publisher W. W. Norton & Company
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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.