Showing posts with label preparedness. Show all posts
Showing posts with label preparedness. Show all posts

Perfect Preserves: Provisions from the Kitchen Garden Review

Perfect Preserves: Provisions from the Kitchen Garden
Average Reviews:

(More customer reviews)
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.

Click Here to see more reviews about: Perfect Preserves: Provisions from the Kitchen Garden

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.

Buy Now

Click here for more information about Perfect Preserves: Provisions from the Kitchen Garden

Read More...

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
Average Reviews:

(More customer reviews)
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.

Click Here to see more reviews about: Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes



Buy Now

Click here for more information about Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes

Read More...

Mrs. Restino's Country Kitchen Review

Mrs. Restino's Country Kitchen
Average Reviews:

(More customer reviews)
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.

Click Here to see more reviews about: Mrs. Restino's Country Kitchen

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.

Buy Now

Click here for more information about Mrs. Restino's Country Kitchen

Read More...

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
Average Reviews:

(More customer reviews)
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

Click Here to see more reviews about: Kitchens, Smokehouses, and Privies: Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic

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.

Buy Now

Click here for more information about Kitchens, Smokehouses, and Privies: Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic

Read More...

The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking Review

The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
Average Reviews:

(More customer reviews)
This is one of the three bread books to which I regularly refer (I'm on my second copy!). Grinding my own grains and baking has been a hobby for twenty-five years. I've never come across a book as well suited to a beginner. I wish it had been around when I started!
There are many whole-grain baking books out there. So many of them are too radical for the average person. I've had books that state that only sourdough can be used for leavening, that baking powder and yeast are 'dishonest'. I've had books that categorically state that the only way to produce whole grain flour is by stone mill or grinder (not true). I've had books that use esoteric ingredients for bread not available to the average home cook.
Laurel eschews dogmatic arguments about whole grain baking. She acknowledges that we all have busy daily schedules with families and work. Better than any whole grain book I've seen, she illustrates that whole grain baking can become an integrated part of a working person's life. Her recipes, particularly those for daily loaves, are reliable. As she states, in the 'old' days some of our loaves would work, some wouldn't. We've learned better, and she illustrates how.
In addition to her recipes, the writing style of the book reminds me of 'Laurel's Kitchen', her all-around vegetarian cookbook. For the beginner, there is a very useful guide to the different ingredients of bread, and the different utensils and appliances available.
Several years after its release, this cookbook remains the most practical and useful guide to whole-grain cooking. Highly recommended.

Click Here to see more reviews about: The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

The Laurel's Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel's Kitchen is famous.New research proves what we've known all along: Eating whole grains really is better for your health! Here, the switch from "white" is made fun and easy.Like a good friend, the "Loaf for Learning" tutorial guides you step-by-step through the baking process. You'll make perfect loaves every time, right from the start.Here you'll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.The brand-new chapter on bread machines teaches you to make light "electric" loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.

Buy Now

Click here for more information about The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

Read More...