Foolproof Preserving

Foolproof Preserving Author America's Test Kitchen
ISBN-10 9781940352534
Release 2016-04-26
Pages 320
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Canning perfected the America’s Test Kitchen way. The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America's Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.



Foolproof Preserving

Foolproof Preserving Author America's Test Kitchen
ISBN-10 1940352517
Release 2016-04-05
Pages 320
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Canning perfected the America’s Test Kitchen way. The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America's Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.



Let s Preserve It

Let s Preserve It Author Beryl Wood
ISBN-10 9781448138364
Release 2012-04-24
Pages 224
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First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness.



Ball Canning Back to Basics

Ball Canning Back to Basics Author Ball Test Kitchen
ISBN-10 0848754522
Release 2017-07-03
Pages 192
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Ball Canning Back to Basics has been writing in one form or another for most of life. You can find so many inspiration from Ball Canning Back to Basics also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Ball Canning Back to Basics book for free.



Advanced Digital Preservation

Advanced Digital Preservation Author David Giaretta
ISBN-10 9783642168093
Release 2011-06-01
Pages 510
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There is growing recognition of the need to address the fragility of digital information, on which our society heavily depends for smooth operation in all aspects of daily life. This has been discussed in many books and articles on digital preservation, so why is there a need for yet one more? Because, for the most part, those other publications focus on documents, images and webpages – objects that are normally rendered to be simply displayed by software to a human viewer. Yet there are clearly many more types of digital objects that may need to be preserved, such as databases, scientific data and software itself. David Giaretta, Director of the Alliance for Permanent Access, and his contributors explain why the tools and techniques used for preserving rendered objects are inadequate for all these other types of digital objects, and they provide the concepts, techniques and tools that are needed. The book is structured in three parts. The first part is on theory, i.e., the concepts and techniques that are essential for preserving digitally encoded information. The second part then shows practice, i.e., the use and validation of these tools and techniques. Finally, the third part concludes by addressing how to judge whether money is being well spent, in terms of effectiveness and cost sharing. Various examples of digital objects from many sources are used to explain the tools and techniques presented. The presentation style mainly aims at practitioners in libraries, archives and industry who are either directly responsible for preservation or who need to prepare for audits of their archives. Researchers in digital preservation and developers of preservation tools and techniques will also find valuable practical information here. Researchers creating digitally encoded information of all kinds will also need to be aware of these topics so that they can help to ensure that their data is usable and can be valued by others now and in the future. To further assist the reader, the book is supported by many hours of videos and presentations from the CASPAR project and by a set of open source software.



Preserving Italy

Preserving Italy Author Domenica Marchetti
ISBN-10 9780544612358
Release 2016-06-14
Pages 304
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Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s in-person travels across the regions of Italy as well as the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.



The All New Ball Book Of Canning And Preserving

The All New Ball   Book Of Canning And Preserving Author Ball
ISBN-10 0848746783
Release 2016-05-31
Pages 368
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The All New Ball Book Of Canning And Preserving has been writing in one form or another for most of life. You can find so many inspiration from The All New Ball Book Of Canning And Preserving also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The All New Ball Book Of Canning And Preserving book for free.



Preserving by the Pint

Preserving by the Pint Author Marisa McClellan
ISBN-10 9780762451807
Release 2014-03-25
Pages 192
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Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most “vintage” recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands—preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.



Saving Stuff

Saving Stuff Author Don Williams
ISBN-10 0743264169
Release 2005-06-02
Pages 338
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A Smithsonian senior conservator shares professional advice on how to safeguard and maintain collectibles, from art and family heirlooms to sports memorabilia and antiques, in a guide complemented by insider information on how the Smithsonian Institution cares for national treasures. Original. 50,000 first printing.



Preserving Nature s Bounty

Preserving Nature s Bounty Author Frances Bissell
ISBN-10 1402727313
Release 2006
Pages 176
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An illustrated guide to canning and preserving offers helpful instruction and advice in everything from the selection and use of equipment to choosing the best fruits and vegetables, with easy-to-prepare recipes for a variety of jellies, jams, chutneys, marmalades, cucumber and dill pickles, fruit butters, salsas, and holiday treats. Good Cook Book Club.



The Complete Jerky Book

The Complete Jerky Book Author Monte Burch
ISBN-10 9781616080402
Release 2010
Pages 154
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Save money and eat well with jerky you can make yourself.



Foolproof

Foolproof Author Greg Ip
ISBN-10 9781472214164
Release 2015-10-08
Pages 352
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Why anti-lock brakes make us drive faster Why saving money can lead to financial crises How football helmets make the game more dangerous Why letting forest fires burn can be safer than putting them out We have learned a staggering amount about human nature and disaster-yet we are continually unprepared for car crashes, floods, and financial crises. Partly this is because the very success we've had making life safer enables us to take more extreme, different risks. As our cities, transport systems, and financial markets become more interconnected and complex, so does the potential for disaster. How do we stay safe? Should we? What if our attempts are exposing us even more to the very risks we are trying to avoid? What if acceptance of danger ultimately makes us more secure and prosperous? Is there such a thing as foolproof? In this fascinating account of risk-taking and crisis, Greg Ip presents a macro theory of human nature and disaster that explains how we can keep ourselves safe in our increasingly dangerous world.



Complete Book of Home Preserving

Complete Book of Home Preserving Author Judi Kingry
ISBN-10 077880139X
Release 2006
Pages 448
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Features four hundred recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, including instructions for beginners and tips for experienced cooks.



Batch

Batch Author Joel MacCharles
ISBN-10 9780147529794
Release 2016-05-03
Pages 352
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“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. From the Hardcover edition.



Bread Illustrated

Bread Illustrated Author America's Test Kitchen (Firm)
ISBN-10 9781940352602
Release 2016-09-06
Pages 432
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In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.



Well Preserved

Well Preserved Author Eugenia Bone
ISBN-10 9780307885807
Release 2010-10-27
Pages 224
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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, this book will be your saving grace. Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. 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. From the Trade Paperback edition.



Vegan for Everybody

Vegan for Everybody Author America's Test Kitchen
ISBN-10 9781940352862
Release 2017
Pages 328
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In this cookbook, America's Test Kitchen decodes and demystifies vegan cooking, so you can reap its many benefits and avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients. You'll find approachable, fresh, vibrant recipes for breakfast, lunch, dinner, and in between. Veganism is going mainstream. The benefits of consuming fewer animal products appear frequently in the news, and public figures and celebrities have openly embraced the tenets of a vegan diet, bringing it further into the food consciences of baby boomers, millennials, and postmillennials alike. Whether exploring a vegan diet for health, environmental, or political reasons, more and more people are looking to get hearty, plant-based meals onto their table. But eating vegan can seem overwhelming: Will it be flavorful? Satisfying? Easy to make? And it's easy to rely on processed foods. America's Test Kitchen addresses head-on what intimidates people: finding great-tasting and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking. With more than 200 vibrant, foolproof recipes including proper day-starters, "cheesy" pizza you'll actually want to eat, filling vegetable-and-grain bowls, new dinner favorites, appetizers, DIY staples, and the ultimate birthday cake, this cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.