Kogebøger: konservering og frysning

I denne bog deler René Redzepi og kokken David Zilber, der står for restauranten Nomas fermenteringslaboratorium, ud af deres teknikker, så man kan lave og lege med Nomas omfattende forrådskammer af fermenter i sit eget køkken. Og lige så vigtigt viser bogen, hvordan man kan bruge disse ingredienser og derigennem udvikle sit eget repertoire, ved hjælp af over 100 originale opskrifter og 500 farvefotografier. “René Redzepi og Noma-holdet tilfører en enorm kreativitet til den ældgamle og universelle praksis, som er fermentering. NOMA GUIDE TIL FERMENTERING er lettilgængelig for nybegyndere, men den vil også med sikkerhed forbedre kundskaberne hos os, som allerede er tryllebundet af fermenteringens store verden.”– Sandor Katz, prisvindende forfatter til The Art of Fermentation  “Med NOMA GUIDE TIL FERMENTERING har René og hans hold skrevet den definitive guide til fermenteret mad. Vi er alle blevet meget klogere af de mange års research, der ligger bag denne bog, og jeg er meget begejstret over, at amatørkokke såvel som professionelle nu har adgang til denne information.”– David Chang, kok/stifter af Momofuku “Nomas laboratorium er den perfekte kulinariske kuvøse til at kaste sig over en tilbundsgående undersøgelse af fermentering. Det glæder mig, at Redzepi og Zilber har givet os adgang til deres omhyggelige research ved at forære os opskrifterne på deres mest succesfulde, og appetitlige, resultater!”– Alice Waters, forfatter til The Art of Simple Food  “NOMA GUIDE TIL FERMENTERING samler de detaljerede opskrifter fra restaurantens mest succesfulde påfund, dokumenterer hvor langt de er nået inden for det kulinariske felt, de selv har været med til at opdyrke og giver desuden en fremragende introduktion til kokke, både de professionelle og dem derhjemme, så de kan blive klogere på såvel praksis som glæderne ved at kokkerere med mikrober.”– Harold McGee, prisvindende forfatter til On Food and Cooking  “Efter at have læst NOMA GUIDE TIL FERMENTERING har jeg lyst til at laktofermentere alt i min nærhed! Der er simpelthen blevet åbnet op til en helt ny verden af ideer. René og hans Noma-hold deler generøst ud af deres viden om det, der begyndte som fermenterings-“ulykker”, og om hvordan mug, gær og bakterier på nærmest alkymistisk vis kan forvandle ens madlavning.”– Kylie Kwong, kok og medejer af Billy Kwong

Der er noget i gære i restaurantkøkkener verden over. Helt bogstaveligt. Og nu kan du gøre kunsten efter i dit eget køkken.I FERMENTERING finder du 35 nemme opskrifter på fermenterede grøntsager og frugter.Vi guider dig i gang med den klassiske sauerkraut, den spicy koreanske kimchi og den læskende te-drik kombucha. Vi videreudvikler på klassikerne og opdaterer dem til velsmagende vidundere, der giver helt nye smagsdimensioner i dit køkken. Bliv klog på kraut, kimchi og kombucha, lad dig inspirere af de urgamle konserveringsmetoder og find ind til din indre fermentør, mens du masserer en kraut, fylder hylderne i dit fadebur og lader tiden arbejde for dig og de fermenterede sager.Resultatet er både livgivende, styrkende og smagseksplosivt. Søren Ejlersen kender du som medstifter af Aarstiderne.com. Ditte Ingemann er kogebogsforfatter, madfotograf og opskriftsudvikler – med bachelor i ernæring og sundhed.Står bag den populære blog www.thefoodclub.dk, hvor hun skriver om mad og deler ud af sine opskrifter. Shane Peterson er fermentør, selvforsyningsentusiast, naturelsker og bor i Santa Cruz, Californien.

Saml urter og brug dem i køkkenet - hver dag. Dette er bogen, der med tip til at sylte, salte, henkoge, tørre, fermentere og meget mere giver konkrete ideer til, hvordan man bruger alt det, man kan samle ude i naturen, i sin daglige madlavning. Samler, kok og naturvejleder Thomas Laursen viser i sin nye bog, hvordan man salter, sylter, tørrer og fermenterer naturens spiselige vilde urter, svampe og bær, så man kan lave sit eget vilde forrådskammer. Med det har man altid noget, man kan tage ned fra hylden eller ud af køleskabet og bruge til at give maden masser af smag og et personligt touch. I sin første bog tog Thomas Laursen afsæt ude i naturen, hvor han vejledte i, hvilke vilde planter der voksede i de forskellige biotoper. I Vild mad i køkkenet er han rykket ind til køkkenbordet, hvor han bruger alt det gode fra naturen til at lave et væld af lækre ting og sager, man kan have glæde af hele året rundt. Bogen indeholder således også en masse enkle, lækre, let tilgængeligt retter, der alle er en blanding af købt, dyrket, avlet, samlet, fermenteret og saltet, og alle er sprængfyldt med god smag. Det er mad, der for eksempel kan minde én om den sommerdag, man plukkede de roser, hvis duft nu springer ud af flasken og kommer i salaten med hummer.

Måske havde du en mormor, der syltede, eller måske en oldemor. Desværre glemte mange af os at spørge ind til opskrifter og teknikker, så hvordan er det nu, man gør? Syltningen er kommet stærkt tilbage, og heldigvis er det meget nemmere, end du tror. Bogen giver dig kyndig vejledning og inspiration til både at sylte, safte og snapse. Med ganske få grundprincipper og remedier ved hånden er du snart i gang med at fremtrylle lækkerier på glas og flaske, som langt overgår færdigkøbte produkter. Bogen følger årets gang og bringer en opskrift for hver uge baseret på sæsonens gode råvarer – købt i din lokale butik, på et marked eller måske plukket i skoven. Det handler om at gemme det, der er godt lige nu, til senere nydelse. De mange fine smagsoplevelser akkompagneres af gode historier, du kan fortælle til dem, du senere deler de skønne sager med. Historier, der opstår undervejs i dit eget sylteeventyr, men også gode anekdoter, som bogens forfatter strør rundhåndet med som optakt til de mange opskrifter. En uformel og ukompliceret bog til alle, der holder af det autentiske køkken!Om forfatteren:André Spange Nabulsi er opvokset i køkkenet mellem potter og pander i forældrenes nærvær. Gik selv i lære som kok på Restaurant Salt på Hotel Admiral i København. Udlært i 2007. Har arbejdet på diverse af Københavns og Nordsjællands finere restauranter og åbnede Cafe André i Helsingør i 2011 med et stærkt fokus på kager. Når André står i køkkenet, er det med en mere teoretisk tilgang til arbejdet. Det er med respekt for det klassiske og interesse for det moderne.

UDSOLGT FRA FORLAGETAlle kan sylte og alle vil sylte, når først de har stiftet bekendtskab med Helena Graystons lækre sylt. Hun forstår at sammensætte smage, så resultatet bliver så lækkert, at man bare må have mere. Navnet ”Syltedronningen” erhvervede Helena sig, da hun vandt Politikens syltekonkurrence i 2013. Bogen bringer 50 opskrifter, der kan anvendes som tilbehør til morgenmad, brunch, frokost, eftermiddagsmad og aftensmad. Helenas idé med moderne syltning er blandt andet at sylte med mindre sukker og i mindre portioner - for smagens skyld. Helena Grayston er opvokset i Danmark med en engelsk far og en dansk mor. Hun afsluttede sin uddannelse som eksportingeniør, giftede sig med en amerikaner og flyttede derefter til USA i 12 år. Sidenhen var Helena igennem jobskifte, skilsmisse og stress, som sendte hende i en ny retning. Med en flot vindertitel i kufferten, gik hun tilbage til en gammel kærlighed, syltning, og genfandt sig selv. Hun deltog i forskellige konkurrencer bl.a. i England, hvor hun blev tildelt en guldmedalje for sin grapefrugtmarmelade med ingefær. Ved den lejlighed mødte hun Pam Corbin (Pam the Jam), River Cottages berømte syltedame. De to blev venner og arbejder i dag sammen om forskellige produkter. Helena er ikke verdensberømt endnu, men det kan hun blive, for hendes mod og resultater med at skabe de lækreste sylteprodukter, er meget overbevisende.

Røgning - for smagens skyld er 'bogen' for alle hobbyrøgere. Siden den udkom første gang i foråret 2008, er der udkommet yderligere to udgaver af bogen, og den er således solgt i 6.500 eksemplarer. Og den er fortsat efterspurgt. Forfatterne har i stedet for at lave endnu et oplag af bogen valgt at skrive den helt om. Det er stadig en grundbog, hvor enhver helt uden erfaring kan læse alt om saltning, tørring og røgning, og der er også mange opskrifter i bogen. Der er et par nye kapitler i bogen. Et kapitel med inspiration til selv at bygge en røgeovn, og et anden kapitel hvor forfatterne har hentet masser af inspiration til røgning ved besøg på røgerier ved den tyske Østersøkyst, på Gotland og på vores hjemlige Hasle røgeri

Den grønne syltebog er en klassiker inden for hjemmelavet syltning. Udgivet i 1998 af Tørsleffs Husmoder Service, har denne bog været en uundværlig hjælp i mange danske køkkener. Bogen er fyldt med opskrifter og tips til, hvordan man kan bevare sommerens og efterårets frugter og grøntsager på bedste vis. Fra klassiske marmelader til eksperimenterende chutneys, Den grønne syltebog har det hele. Uanset om du er ny inden for syltning eller har mange års erfaring, er denne bog en fantastisk ressource. Bogen er en hyldest til den traditionelle danske husmoderkultur og et must-have i ethvert køkken. Gør som tusindvis af danske husmødre og husfædre - find din indre syltekonge eller syltedronning frem med Den grønne syltebog.

Tørring, mælkesyregæring, fermentering, konservering, syltning, eddike, olie og salt. Ved at bruge traditionelle konserveringsmetoder kan du skabe et moderne nordisk spisekammer, hvorfra du kan hente lækkerier også i de mørkeste måneder på året.Johan Björkman er chefkok på michelinrestauranten Koka, som i meget høj grad gør brug af årstidens råvarer. De er dermed dybt afhængige af konservering for at kunne have masser af friske smage også om vinteren. Johan tørrer, fermenterer, bruger klassiske syltningsmetoder, mixer sit eget krydderurtesalt og smagsætter olier og eddiker.Bogen indeholder 90 opskrifter på alt fra tyttebærpulver, ramsløgskapers og nældesalt til syltede rødbeder, mælkesyret hvidkål med purløg og fermenteret rabarber. I bogens sidste del findes desuden en lang række måltider, som kan sættes sammen af varerne fra dit spisekammer.

Syltet tilbehør til alle måltider Moderne syltning er meget mere end syltetøj og marmelade, og det ses tydeligt i Syltedronningens anden syltebog. Her finder du opskrifter på: Remoulade pickles, Signatur sennep, Syltet kinaradise, Teriyaki sauce, Fyldte chili, Karamelliserede figner, Fermenteret knoldselleri og mange andre – 50 opskrifter i alt. Bogen er skrevet til alle sylteglade havefolk, gourmeter, vegetarer, miljøbevidste m.fl.Syltet tilbehør kan give variation til alle måltider. Det er en uundværlig del af den danske madkultur, og der findes mange flere muligheder end de traditionelle syltede agurker og rødbeder.Helena Grayston giver også gode ideer til, hvordan vi kan bruge syltede rester - helt i tråd med ønsket om at reducere madspild – og hånd i hånd med det smukke i at opbruge de syltede råvarer, som ellers ville gå til spilde. Der er også tænkt på opskrifter uden sukker, men med alternativer, der alligevel kan bringe sødme til det syltede. Syltning handler om bevaring og forædling af råvarer, og der er et væld af muligheder for at opbygge et lille forråd af lækre sager, der kan pifte ethvert måltid op. Dette er Helena Graystons anden syltebog. Fra hun udkom med sin første syltebog ”Syltedronningen”, har hun opbygget en forretning med syltede specialiteter, som sælges i en række små og store butikker.

NEW YORK TIMES BESTSELLER • A FOOD52 BEST COOKBOOK OF THE YEAR • Join Brad Leone, star of Bon Appétit's hit YouTube series It's Alive, for a year of cooking adventures, tall tales, and fun with fire and fermentation in more than 80 ingenious recipes Come along with Brad Leone as he explores forests, fields, rivers, and the ocean in the hunt for great food and good times. These pages are Brad’s field notes from a year of adventures in the Northeast, getting out into nature to discover its bounty, and capturing memorable ideas for making delicious magic at home anytime. He taps maple trees to make syrup, and shows how to use it in surprising ways. He forages for ramps and mushrooms, and preserves their flavors for seasons to come. He celebrates the glory of tomatoes along with undersung fruits of the sea like squid and seaweed. Inspiration comes from hikes into the woods, trips to the dock, and cooking poolside in the dead of summer. And every dish has a signature Brad Leone approach—whether that’s in Sous Vide Mountain Ribs or Spicy Smoked Tomato Chicken, Sumac Lemonade or Fermented Bloody Marys, Cold Root Salad, Marinated Beans, or just a few shakes of a Chile Hot Sauce that’s dead simple to make. This is a book about experimentation, adventure, fermentation, fire, and having fun while you’re cooking. And hey, you might just learn a thing or two. Let’s get going!

Denne bog er en samling af mere end 200 opskrifter på hjemmesyltede klassikere, marmelade, gélé, saft, pickles, chutney osv.

Kæmpe bog om fermentering i alle afskygninger med både nemme og små projekter og så de lidt mere tidskrævende.Fermentering er mad lavet ved hjælp af de gode mikroorganismer. Gær, skimmel og bakterier kan forandre både duft og tekstur i maden, og de kan bygge nye spændende smage og give syre og umami. Desuden har fermenteret mad en lang række positive effekter på vores helbred. I den her bog bliver du bekendt med alt fra kimchi, koji og kombucha til tempeh, tofu og kefir. I bogens store faktadel beskrives fermenteringsteknikker og mikrobiologiske processer på en fængende og letforståelig måde. Man behøver ikke noget dyrt udstyr, og med opskrifter på dosaer, kvass, honningsodavand, eddiker, fermenterede kartofler til pomfritter, picklede agurker, fermenteret ajvar, chilisovs og ketchup og smør, tykmælk og flere slags ost så er der opskrifter til enhver smag og lyst.Jenny Neikell er madhåndværker, som lever og ånder for mikroorganismernes magi. Efter i flere år at have drevet et fermenteringskøkken arbejder hun nu som foredragsholder, forfatter og fermenteringskonsulent.

Kunsten er at købe et hvidkålshoved for håndører.Give det håndkraft, salt og kærlighed. Og trylle det om til syrlig, sprød og perlende kraut. Dejlig på pizzaen, til hakkebøffen, i salatskålen – og for fordøjelsen. Ditte Ingemann er en af Danmarks fremmeste inden for KUNSTEN AT FERMENTERE. Lær at frembringe fermenterede herligheder som lynkimchi, grønne tomater, rødløg og citroner. Opskrifterne er nemme og akkompagneres af et forslag til en ret, de kan serveres til. Bogen indeholder tips & tricks, udstyr & råvarer, så du trygt kan give dig i kast med at fermentere på en sikker, sjov og smagfuld måde. Ditte Ingemann er kogebogsforfatter, madfotograf og foodstylist og driver bloggen The Food Club / @ditsen, hvor over 170.000 dagligt følger med.

"Fermenter specializes in fermentation from a fully plant-based perspective--hand-crafting their own tempeh, vegan cheeses, kombucha, and koji and putting it all together to make comforting, craveable dishes"--

*2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! "[Wildcrafted Vinegars] celebrates the versatility of this all-important--but often overlooked--acid in the kitchen."--Plate Magazine After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms--even wood, bark, and leaves--that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Recipes include: Pine, fir, and spruce-infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts Mountain oxymel And many more! Once you've mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation. "Pascal Baudar is a culinary visionary."--Sandor Ellix Katz, author of The Art of Fermentation

This book is aimed at those who wish to store their food in the most natural, efficient, affordable and environmentally friendly manner as possible.This book aims to pass on as much useful knowledge as possible in regards to root cellars and the art of "root cellaring." Root cellars do come with plenty of advantages. Because of these advantages, root cellars have seen a recent rise in popularity. This book intends to explore these advantages with the hopes of assisting you in making an informed decision towards the right kind of root cellar that you will hopefully someday build. You will learn:What you can store in your root cellarDiy alternatives to building your own root cellarStep-by-step guide on building a simple root cellarDiy shelving for your root cellarHow to organize your produce for the best resultsHow to fix common issues with root cellarsHow to clean and sanitize your root cellarAnd much more!There is a huge physical, financial and psychological benefit to be gained when growing and consuming your own food - whether that be growing vegetables or rearing chickens, geese, ducks or rabbits - typical small animals that you will find on many homesteads or hobby farms today.This introduction to root cellaring will show you clearly through diagrams and pictures just what it means to build and store your vegetables in a root cellar.

Join the fermentation revolutionâEUR"Japanese style!"The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidantâEUR¿and are swarming with vitamins." âEUR"Discover magazineThis comprehensive do-it-yourself home fermentation guide centers on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious home-style recipes. Some of these fermented foods you may already know: kimchi, gochujang, mirin. OthersâEUR"like umeboshi, natto, sake lees, fermented ginger and kastsuobushiâEUR"offer new perspectives on the flavorful powers of fermentation. The seasonal menus in this book contain over 95 recipes catering to a broad range of tastes:"Easy Nukazuke Pickles" (vegetables cured in a bed of fermented rice bran) offers a completely new way to unleash the power of pickling!"Amazake Fruit Yogurt" makes the perfect probiotic breakfast or snack"Shio Koji (a fermented rice-based marinade) Mushroom Soup" creates a super-nutritious and delightfully delicious twist on a favorite dish"Sea Bream and Clams Steamed in White Miso and Wine" pairs the briny sea with the natural umami of a homemade miso made with soybeans and rice"Root Vegetable Soup with Brown Rice Miso" offers a healthful twist on a classic comfort food"Mixed Sushi with Fermented Ginger" ups the antioxidant ante in a familiar favorite"Amazake Gochujang Bibimbap" brings Korean flavors to a classic lunch box dishAnd many more! Let miraculous microbes work their magic, infusing your daily diet with vitamins and nutrients that promote gut health, reduce hypertension and boost the immune system. The easy recipes in A Beginner's Guide to Japanese Fermentation showcase the health benefits and amazing flavors these superfoods have to offer!

Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savoury, authentic meals that are taking the food world by storm. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. The Korean Table also includes information about how you can add the flavours of Korea to your meal in numerous quick and easy ways, using condiments, side dishes, salad dressings, sauces and more.

Gem smagen af sommer på glas og i flasker og få meget mere velsmag i din mad året rundt. Når du sylter selv, ved du, hvad du spiser. Du undgår tilsætningsstoffer og kender indholdet af sukker, samtidig med at tilfører din mad helt nye smagsdimensioner. Kog de skønneste marmelader med masser af smag, og lav saft sprængfyldt med vitaminer. Opgradér din hotdog med egen ketchup, sennep, nyristede løg og hjemmesyltede agurker. Giv din hverdagsmad meget mere smag med forskellige kryddersalte, -eddiker og -olier og gør din festmad til noget helt særligt med udsøgte lækkerier. I samme serie findes desuden: GOD MAD let at laveGOD FISK let at laveSUND MAD let at laveUdgivet i samarbejde med Danmarks Lærerforening.

Dive into the captivating world of pickling and fermentation with 'The Art of Pickling and Fermentation: Sustainable Food Techniques for Self-Sufficient Living.' This comprehensive guide is your passport to unlocking the age-old secrets of preserving food, empowering you to embrace a sustainable lifestyle rooted in self-sufficiency.Discover the ancient culinary arts of pickling and fermentation, revitalized for the modern-day enthusiast. Through this book, you'll embark on a journey that transcends mere recipes, delving into the science, history, and cultural significance behind these time-honored techniques.Learn the fundamentals of pickling and fermentation, from selecting the finest ingredients to mastering the delicate balance of flavors and textures. With detailed step-by-step instructions and expert tips, even novice home cooks can confidently embark on their own pickling and fermentation adventures.But this book offers more than just culinary prowess. It's a manifesto for sustainability, advocating for a return to simple, eco-friendly practices that nourish both body and planet. Explore the myriad benefits of preserving food, from reducing food waste to enhancing nutritional value and flavor complexity.Whether you're a seasoned homesteader or a curious urban dweller, 'The Art of Pickling and Fermentation' invites you to reclaim control of your kitchen and embrace a more connected, self-sufficient way of life. With each jar of tangy kimchi or crisp dill pickle, you'll not only savor the fruits of your labor but also contribute to a more sustainable future for generations to come.

"Mastering Pickling & Fermentation: A Prepper's Guide to Preserving Food" is your comprehensive manual for ensuring food security in any situation. In this indispensable book, you'll embark on a journey into the timeless art of pickling and fermentation, unlocking the secrets of preserving food through traditional methods. With clear, step-by-step instructions and expert tips, you'll learn how to harness the power of fermentation to extend the shelf life of fruits, vegetables, and even meats, while enhancing their flavors and nutritional value. From classic dill pickles to tangy sauerkraut, from zesty kimchi to probiotic-rich kombucha, this guide covers a wide array of techniques and recipes to suit every taste and preference.Beyond just recipes, "Mastering Pickling & Fermentation" equips you with the knowledge to understand the science behind these preservation methods, empowering you to confidently adapt recipes and troubleshoot any issues that may arise. Whether you're a seasoned homesteader or a novice prepper, this book is an essential resource for anyone seeking to take control of their food supply and ensure sustenance and flavor, even in the most challenging circumstances. Get ready to embark on a journey of culinary self-sufficiency and delicious, nutritious eating.

With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk's destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. A perfect companion to David's The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology. Milk Into Cheese also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography, helpful illustrations, and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking. Praise for The Art of Natural Cheesemaking "The wisdom [Asher] shares is complex in nature, but satisfyingly simple in practice." --Edible Manhattan

This book aims to tell the "why" of the various methods of food preservation, to present labor saving methods and to give simple and explicit directions that may be easily followed. The material presented is designed primarily for the housewife and farmer, to assist them in preserving surplus farm products for their own use.

Are you tired of throwing away garden produce because you can't eat it all in time? Do you wish there was a way to enjoy your homegrown fruits and veggies all year long?Home Preserving, Canning, and Pickling: Storing Garden Produce, Recipe Selection, Pickling Techniques, and Safe Storage Practices is your ultimate guide to prolonging the life of your homegrown harvest while retaining its goodness. This book breaks down the art and science of food preservation into digestible pieces, making it perfect for both beginners and seasoned food preservers alike.Why You Need This Book:Practical Benefits of Home PreservingReducing Food Waste: Learn the impact of home preserving on your budget and how to minimize wasteSustainable Living: Discover how this practice aligns with eco-friendly livingSelf-Sufficiency: Boost your independence by storing your garden produce for future use Do you feel the urgency to jumpstart your food preserving journey? Seize the opportunity now! This comprehensive guide has the keys to unlock a world of lasting freshness, amazing flavors, and self-sufficient living. There's so much to gain and nothing to lose. Don't miss out!Beyond Just Canning: A Complete Food Preservation GuideHome Preserving, Canning, and Pickling is more than just another canning book. This guide delves deep into various methods of food preservation like fermentation, freezing, and dehydration.Jam-packed with Recipes: From unique pickling recipes to homemade jams and jellies, find your perfect match.Safe Storage Practices: Understand how to safely store your preserved foods.DIY Food Preservation: Empower yourself with step-by-step guides to doing it all yourself.How You Will BenefitSavor the Seasons: With an array of recipe selection, enjoy the flavors of each season all year round.Say No to Waste: Cut down food waste and contribute to a sustainable environment.Master the Skills: From water bath canning to food dehydration, become an expert in various food preservation techniques.A Window to the Future: Trends, Innovations, and SustainabilityExplore the future of home preserving, from new techniques to the role it plays in sustainable living.Learn to adapt to the evolving world of food preservation by keeping up with trends and innovations.Imagine a pantry filled with jars of your own pickled goods, canned fruits, and other delectable delights. With Home Preserving, Canning, and Pickling, this dream can become your reality.What Are You Waiting For? Grab Your Copy Now!

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Preserve it!A comprehensive guide to canning and freezingHome canning and freezing are time-honored kitchen skills that are being rediscovered by a new generation of Americans?both for the pleasure of performing these simple activities and for their inherent economy. Now home cooks can take advantage of their local farmer's markets to buy fresh, inexpensive and seasonal produce to enjoy all year round. In Preserving, Pat Crocker offers practical, easy-to-follow information on home canning and freezing to get novices started and inspire experienced hands.Relish it!More than 200 recipes for pickles, chutneys, jams, sauces, curds, relishes and so much moreOrganized by season and focused on simple but effective concepts, this practical guide offers thorough information on preserving a diverse range of foods for the pantry, from asparagus and blueberries to peaches and winter squash. Here are techniques on canning, jamming and freezing everything from the most basic hot-packed fruit recipes to gorgeous, internationally flavored chutneys and relishes. Filled with safe and detailed instructions, step-by-step photography and more than two hundred recipes, Preserving is a kitchen essential that is sure to become a classic.

A Beginner's Guide to Harvesting and Enjoying Homegrown Food Garden to Table is a practical, beginner-friendly guide that will show you how to make the most of your home garden all year round! Featuring tons of expert advice, learn how to preserve your harvest through freezing, drying, and canning. Also included are over 100 delicious and nutritious recipes using the fruits, veggies, and herbs from your yard for appetizers, desserts, main dishes, hearty salads, and more. Discover everything you need to know to preserve and serve fresh, healthy foods from home with this must-have guide! What's Inside: Detailed insight on the benefits of growing your own fresh food at home Step-by-step instructions on how to freeze, dry, and can produce, plus over 20 canning recipes More than 85 healthy recipes organized by season using the crops you've cultivated, from Thai Lettuce Wraps and Cucumber-Lime Popsicles to Pumpkin Risotto, Plum Upside-Down Cake, and more An easy-reference storage and preservation chart Helpful tips, tricks, and expert advice to ensure success

Embark on a culinary adventure that transforms everyday ingredients into extraordinary delights with "The Art of Dehydration: A Culinary Journey with The Dehydrator Cookbook." This meticulously crafted cookbook serves as a guide to unlocking the full potential of your dehydrator, offering a diverse collection of recipes that elevate the art of preserving and enhancing flavors. Unveiling the Essence of Dehydration: At its core, this cookbook is a celebration of the age-old technique of dehydration, an art that has found a contemporary expression in the kitchen. The pages unfold a narrative that captures the essence of dehydrating fruits, vegetables, meats, and fish¿a journey that transcends traditional cooking methods. A Symphony of Flavors: The recipes within this culinary compendium are a symphony of flavors, showcasing the versatility of dehydrated ingredients. From the sweet melody of Cinnamon Apple Chips to the savory overture of Soy-Ginger Tuna Strips, each dish has been carefully curated to highlight the nuanced tastes that emerge through dehydration. Mastering the Technique: "The Art of Dehydration" doesn't just present recipes; it's a comprehensive guide to mastering the technique. Novice chefs and seasoned cooks alike will appreciate the step-by-step instructions, tips, and tricks that ensure successful dehydration every time. Whether you're a kitchen enthusiast or a professional chef, this cookbook is a valuable resource for anyone looking to explore the world of dehydrated cuisine. Preserving Nature's Bounty: In a world where the desire for fresh, wholesome ingredients meets the need for convenience and sustainability, this cookbook serves as a bridge. It guides readers through the process of preserving nature's bounty, allowing them to enjoy seasonal flavors year-round. Imagine savoring the taste of sun-ripened fruits in the midst of winter or relishing the smoky notes of jerky without relying on artificial preservatives. Inspiration for Creativity: Beyond the recipes, "The Art of Dehydration" is an inspiration for culinary creativity. It encourages readers to experiment with flavors, experiment with marinades, and push the boundaries of what can be achieved with a dehydrator. Each page invites you to bring your unique touch to the kitchen, turning it into a canvas for your culinary artistry. A Culinary Companion: This cookbook doesn't just provide recipes; it becomes a culinary companion, inviting readers to embark on a journey of discovery and innovation. With stunning visuals and engaging narratives, it turns the kitchen into a haven for those who seek to experiment, create, and, most importantly, savor the results. Beyond the Cookbook: "The Art of Dehydration" transcends its role as a cookbook. It becomes a testament to the joy of creating, the pleasure of savoring, and the fulfillment found in sharing delicious, homemade treats with loved ones. It's a reminder that cooking is not just a necessity but a form of self-expression and a source of immense satisfaction. In the hands of every cook, from the amateur to the seasoned chef, "The Art of Dehydration" becomes a well-loved companion¿a guide that transforms the kitchen into a space where flavors are intensified, and the joy of creating transcends the ordinary. Get ready to embark on a culinary journey that will forever change the way you view and experience food.

Velkomin í "Hin fullkomna Miso-matreiðslubók fyrir Umami-áhugamenn," matreiðsluævintýri sem kafar djúpt inn í heim misó, bragðmikils japansks fjársjóðs. Miso, þekktur fyrir ríkulegt umami-bragð, hefur fangað hjörtu mataráhugamanna um allan heim. Í þessari matreiðslubók bjóðum við þér að kanna einstaka sátt umami, heilsu og bragðs í gegnum vandlega samsett safn af 100 misó-innrennslum uppskriftum.Ferð okkar um heim miso mun kynna þér heillandi dýpt bragðsins, heilsufarslegan ávinning og matreiðslu fjölhæfni þessa hefðbundna japanska hráefnis. Hvort sem þú ert vanur kokkur eða nýliði í heimi misó, þá er þessi bók leiðarvísir þinn til að lyfta réttunum þínum með þeirri djúpu og bragðmiklu upplifun sem misó hefur í för með sér.Þegar við leggjum af stað í þetta umami-fyllta ævintýri skaltu búa þig undir að opna leyndarmál eldunar með miso og njóta ríkulegrar bragðtegunda sem það fléttar inn í máltíðirnar þínar. Allt frá súpum til eftirrétta, frá hefðbundnum japönskum réttum til nýstárlegrar sköpunar, heimur misó er jafn fjölbreyttur og hann er ljúffengur. Svo, við skulum ferðast inn í " ENDA MISÓ MAÐKABÓK FYRIR UMAMI ÁHUGAMANNA" og fagna yndislegri samvirkni umami, heilsu og bragðs.