Fiery Ferments

Author: Kirsten K. Shockey
Publisher: Storey Publishing
ISBN: 1612127290
Size: 45.30 MB
Format: PDF, ePub
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Fiery Ferments. The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

Asian Pickles

Author: Karen Solomon
Publisher:
ISBN: 9781607744764
Size: 74.57 MB
Format: PDF, ePub, Mobi
View: 7440

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Asian Pickles. A do-it-yourself guide to making Asian pickles introduces unique ingredients and various brine-making techniques, sharing 75 of the most-sought recipes including Chinese Spicy Ginger Cucumbers, Japanese Umeboshi and Indian Coconut-Mint Chutney. 15,000 first printing.

The Perfect Pickle Book

Author: David Collison
Publisher: Grub Street Cookery
ISBN: 1909166537
Size: 36.65 MB
Format: PDF, ePub, Mobi
View: 594

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The Perfect Pickle Book. This original edition of this book started life in 1988 as an accompaniment to the six-part "BBC2 TV" series "The Perfect Pickle Programme", which has subsequently been seen worldwide in countries as far apart as Slovenia and Japan. It went on to appear in three editions. What has happened since then has been little short of a revolution. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It's easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know that they can add a buzz to quite ordinary food. Fresh produce has always been at the heart of good pickling, and home-grown is best of all. Increasing numbers of allotment holders are subscribing to the notion of 'plant it, pick it and pickle it', precisely because it makes economic as well as culinary sense. Farmers' markets, which are spreading throughout the country at an astonishing rate (there are now over 500), are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless 'food miles'. And we mustn't forget those staunch and valiant members of the Women's Institutes, who continue to fly the flag for all things honest and homemade. Hopeful signs, indeed. But it isn't simply fashion: the number of city restaurants and country pubs now offering home-pickled red cabbage, pickled walnuts and piccalilli (which can be served with anything from deep-fried goats' cheese or ham hock terrine to seared scallops) is astonishing. Cooks and chefs of an older generation have also discovered a new passion for domestic industry (what the nineteenth-century radical William Cobbett dubbed 'cottage economy'): in the early days it was enough to bake your own bread, now full-scale home production is what counts. Legions of enthusiasts are bringing it all back home and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong - on the front row. Here is a completely revised and updated edition of this popular and much in demand handbook with recipes not just for fruit and vegetable pickles but for pickled meats and fish.

The Best Of Hong Kong

Author: Colleen Dunn Bates
Publisher: Macmillan General Reference
ISBN: 9780130829757
Size: 51.86 MB
Format: PDF, Kindle
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The Best Of Hong Kong. Describes and evaluates Hong Kong's best restaurants, hotels, night clubs, shops, and sights, and shares information about the region's background

H J Heinz

Author: Quentin R. Skrabec, Jr.
Publisher: McFarland
ISBN: 078645332X
Size: 27.79 MB
Format: PDF, ePub
View: 141

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H J Heinz. "Few people know anything at all about the founder of this global brand, H.J. Heinz. Heinz was well known for his humane treatment of his employees, customers, and suppliers. Heinz built a commercial empire by his use of industrialized food processing. This book includes over forty photographs many of which are being published for the first time"--Provided by publisher.

Fermented Vegetables

Author: Kirsten K. Shockey
Publisher: Storey Publishing
ISBN: 1612124267
Size: 62.69 MB
Format: PDF, ePub, Docs
View: 7480

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Fermented Vegetables. Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.