Showing posts with label food preservation. Show all posts
Showing posts with label food preservation. Show all posts

Perfect Preserves: Provisions from the Kitchen Garden Review

Perfect Preserves: Provisions from the Kitchen Garden
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I had never even imagined preserved lemons before, but I could not resist the picture in this book. With some lemons from a neighbor's tree, I made them. The pictures in this book are exquisite and inspiring. What I like best, however, is that the author has included recipes in which you can use your preserves. Too many books out there have recipes for the preserves only and leave you wondering how to use them if you never have before. This book is a must have for the beginning and the serious canner.

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The most thorough, up-to-date illustrated book available on preserving all types of garden produce. Includes a discussion of preserving equipment and techniques, tips on handling the specific fruit or vegetable, plus a section on flowers, leaves and herbs. 150 recipes, with more than 150 photographs.

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Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes Review

Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes
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This was a disappointment for me, as I was hoping to learn about canning the harvest of my garden. It has very little to do with vegetables. It is primarily focused on fruit-based products. I think it would be a great book if that's what you're interested in. But, please choose another book if you're looking for tomato, bean, and basic vegetable recipes.

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Mrs. Restino's Country Kitchen Review

Mrs. Restino's Country Kitchen
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I have had this book for about 26 years--wow. I can't believe in all that time I only finally got around to writing a review.
Folks, this book is indispensable for anyone who wants to feel at home in their own kitchen--country or otherwise. It is and has been the go to book for just about every problem I've needed to solve in the kitchen, and still continues to amaze me with its exhaustive coverage. Susan Restino has a practical approach, combined with a sense of freedom to explore, that highlights what is important to know about the foods and tools you're working with, and lets you figure out how you want the thing to taste, or what ingredients you might like to sub out. Her recipes are big, broad strokes that are hard to mess up. Her coffee cake recipe alone could get just about anybody out of a scrape. Most importantly, she tells you why you ought to do what she suggests, and what will happen if you fudge it a little, or improvise. She dispels snooty kitchen "magic" myths, and cues you in on many of the shortcuts she's figured out along the way. She helps you think about a meal and what is important about it for which reasons. Are you cooking for someone who's sick? Are you trying to use up a huge pile of zucchini? Mrs. Restino is there for you. She's like the kitchen's own country doctor.

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In the early 1970s, Susan Restino and her husband moved to a remote farm in Nova Scotia with their two small children. Already familiar with European cooking techniques from her time spent as a au pair in France, she spent the next few decades learning to cook for her family with what the farm provided. Mrs. Restino's Country Kitchen combines those two chapters in her life, with recipes from around the world and right next door. Both traditional and experimental, the meals here include chicken with chanterelles, rice dry-roasted instead of fried, salads and stir-fries with seasonal ingredients, and desserts that are good endings to meals, not meals in themselves. There are also sections on making wine and brewing beer, bread- and cheese-making, drying herbs, and operating a wood burning stove.

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Brilliant Food Tips and Cooking Tricks : 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions Review

Brilliant Food Tips and Cooking Tricks : 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
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If you've gotten this far, you probably already know the premise of this book. Rather than arranging recipes and tips by course or type of food (as in most cooking books that are arranged in chapters on appetizers, breads, etc.), Joachim has given us an alphabetical listing of cooking terms and tips.
What makes it useful? It's definitely a valuable resource for new cooks. Personally, when I was starting out in my new kitchen, I hadn't the slightest clue what a reduction sauce was, and a friend sent me a recipe calling for one without explaining exactly how I was supposed to go about making it. I was saved by this book, which has a simple explanation of reduction sauces that was very easy to find. This book provides simple explanations of the cooking terms and techniques that a lot of recipe books (and friends) assume you already understand.
It's also handy when it comes to creating the last-minute menu. Murphy's Law states that you'll only have last-minute supper guests when your refrigerator is mostly empty. (Okay, so it doesn't exactly say that, but humor me.) But if I'm going to have last-minute guests and I find that I have plenty of pasta on hand, the pasta entry in this book can give me ideas on how to make a meal out of it. There is a chart listing the best types of sauces to use for each pasta shape, as well as recipes for artichoke pasta sauce, fettuccine alfredo, macaroni and beef, shell pasta with lentils, and so on and so on.
My misgiving about the book is that, as I've gotten better and better at cooking, I use it less and less often. If simple and quick homestyle cooking is your forte, you'll probably like the recipes, but they didn't work too well with my fancier tastes. All in all, I find myself picking up this book when I need to whip up something easy at the last minute, and I would highly recommend it if that's your goal. But if you're looking for something a little fancier, you're better off looking elsewhere.

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Kitchens, Smokehouses, and Privies: Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic Review

Kitchens, Smokehouses, and Privies: Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic
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Author Michael Olmert won his reputation writing Emmy award winning documentaries and scholarly, yet readable, books. Copiously illustrated with almost 100 black and white photographs of survivings outbuildings, Olmert's book gives an excellent overview of the various dependencies which served the large 18th century Tidewater or Chesapeake plantation house - their origins, evolutions, and functions. The book focuses on the kitchens, smokehouses, laundries, dairies, offices, icehouses, and dovecotes of large estates and prosperous plantations with little discussion of the types of outbuildings found on the typical small holders' farms. The book's subtitle, "Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic" is misleading. The Mid-Atlantic region includes New York, New Jersey, Pennsylvania, Delaware, and Maryland. However, this book focused almost exclusively on the architecture of the Tidewater Virginia and Chesapeake Virginia and Maryland regions. There were absolutely no photographs of the Eighteenth-Century outbuildings constructed by the English and Dutch Colonists in New York and New Jersey, or by the English,Germanic, and Swiss settlers of Pennsylvania, nor was there anything written about these regions. As a resource for Mid-Atlantic architecture, this book is an enormous disappointment, and is not recommended. Had the book been marketed under a different title, revealing its true content, "Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Tidewater Chesapeake Regions," I would have given it a higher rating. Unfortunately, a greedy publisher, attempting to appeal to a broader audience, chose deception in sub-titling this book. If you are looking for a book on interesting outbuilding of Virginia and Maryland, by all means buy this book. However, if you want a good book on the outbuildings of the Mid-Atlantic Region, this is not the book for you. "Architecture of the Pennsylvania Dutch Country, 1700-1900" by Henry J. Kauffman offers an illustrated and well-annotated introductory overview of the English, German, and Swiss architectural designs found in southeastern Pa. Included are photographs of barns, furniture, smokehouses, icehouses, springhouses, summerhouses, privies, bake ovens, caves, and churches. This book is a better choice for those interested in the outbuildings of the Southestern Pennsylvania region.)Architecture of the Pennsylvania Dutch Country, 1700-1900

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In Kitchens, Smokehouses, and Privies, Michael Olmert takes us into the eighteenth-century backyards of colonial America. He explores the many small outbuildings that can still be found at obscure rural farmsteads throughout the Tidewater and greater mid-Atlantic, in towns like Williamsburg and Annapolis, and at elite plantations such as Mount Vernon and Monticello.These structures were designed to support the performance of a single task: cooking food; washing clothes; smoking meat; storing last winter's ice; or keeping milk, cheese, and cream fresh. Privies and small offices are also addressed, as is the dovecote, in which doves were raised for their eggs, squab meat, feathers, and fertilizer. Often, these little buildings were clustered in such a way as to resemble a small village, knit together by similar design details and building materials: they were all constructed in weatherboards or in brick, for instance, or were arranged in a single file or positioned at the four corners of the yard.In this appealing book, featuring nearly a hundred crisp black-and-white photographs, Olmert explains how these well-made buildings actually functioned. He is riveted by the history of outbuildings: their architecture, patterns of use, folklore, and even their literary presence. In two appendixes he also considers octagonal and hexagonal structures, which had special significance, both doctrinal and cultural, in early America.Archaeologists and historians still have many questions about the design and function of outbuildings-questions that are often difficult to answer because of the ephemeral nature of these structures; they were not documented-any more than laundry rooms and storage units inspire rhapsodies today. Olmert's book, deeply grounded in scholarship, eminently readable, and profusely illustrated, takes these buildings seriously and gives them the attention they deserve.

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Can It, Bottle It, Smoke It: And Other Kitchen Projects Review

Can It, Bottle It, Smoke It: And Other Kitchen Projects
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This is just a lovely primer on making things from scratch that are normally convenience or grocery store purchases. Because they are made from scratch, they combine unexpected flavors for gourmet goodies that would make wonderful gifts.
The photography of the colorful food is gorgeously photographed. The recipes and techniques are well explained. It's separated into clear chapters by type of food and well indexed at the back as well the table of contents in the beginning.
I was going to do a chapter by chapter breakdown, but there are a lot of chapters with a few recipes in each one. This book covers a lot of cook-ahead things for stocking your fridge, freezer and pantry.
Highlights for me include instructions for making your own masa harina and your own hot dogs with more information on how to turn those two things into corn dogs completely made from scratch. A wonderful curry powder recipe, corned beef and how to smoke your homemade corned beef to make pastrami, how to roast coffee beans in a heavy skillet, homemade chocolate/hazelnut spread, and how to make different kinds of non-dairy milk including a recipe for horchata. With some homemade sodas and icy sweet treats this book is just great. The sodas are yeast carbonated which is one of my favorite ways to make soda pop.
It's easy and inspiring. My daughter has pages marked for recipes she wants to try. A wonderful cookbook for people who are really getting into making things themselves and the DIY lifestyle.

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Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen Review

Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen
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Rodale Press has had its ups and down; this volume brings them back to their strong side: teaching the basics to give you success. They have a few odd things that publishers do. The title does not help much. This book is well laid out. First you get the basics and then you get projects that take you through a year of seasons, if you have them. Of course they feel compelled to have 101 recipes.
Canning has also had its ups and downs. It has been down a long time because when it was a necessity for most homes, it was a big part of the working year. Modern conveniences were a welcome relief. But now we have renewed interest because you can achieve effects unique to this process, and not without dietary benefits. Canning got a bad rep from industrial canning which did its level best to destroy vitamins, nutrition and flavor. Not to mention their sinister tricks of loading sugar and salt because they test well in isolated focus groups. But there are excellent commercial canners if you know who they are. I nearly always opt for canned tomatoes over the plastic impostors at the supermarket or pseudo-farmers' markets. The good news is that this book will allow you to achieve superior results on your first try. And the authors are savvy on safety so they do not include anything iffy.
As I said, this book is well laid out. Go page by page and skip nothing except the introduction. Chapter 1 covers all the vital information to put you in control to begin successful work. It is only two dozen pages with no waste. This book is not a commercial to sell equipment, so you tour the basics. But I will tell you right now that I spent the two dollars for a strawberry huller, and another eight on a cherry pitter. And I have seen too many books masquerading as working books that are just two hundred pages of their ads that YOU pay for.
Before you know it, you are through the theory and the set up and into fruit spreads and pickles. By that time you are ready for the seasonal recipe sections where you can jump around as you please. Compotes, whole fruits and vegetables, condiments (such as sauces and syrups). Even cocktails -- a pickled ramp makes a fine martini. Plenty for all tastes and wants. Geary is right, this stuff makes for great parties because you did all the big work long before. She had help from an expert tech writer and it shows in the ease of use. Rodale makes a sturdily bound book (no jacket necessary as the cover is meant to be wiped clean). And it lays flat on your counter, thank you.

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Think You Can't Can? Think Again...

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