Authors
- Brian Polcyn
- Michael Ruhlman
Publication date: 2005-11-21
Dewey code: 641.61
List Price: $35.00
Price: $20.91
Review Charcuterie: The Craft of Salting, Smoking, and Curing / W. W. Norton:The only book for home cooks offering a complete introduction to the craft. Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, co-author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.
Publication date: 2008-02-25
Dewey code: 641.852
List Price: $29.99
Price: $19.79
Review Classic Preserves: The art of preserving: 140 delicious jams, jellies, pickles, relishes and chutneys shown in 220 stunning photographs / Lorenz Books:Homemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular today, with the current accent on real foods, the concern about the origin of what we eat and what has gone in it.
Publication date: 1943
Review Wartime canning and cooking book / San Francisco News:
Authors
- Fish.& Food,Min.of Agriculture
Review A. B. C. of Home Freezing (MAFF bulletins) / Stationery Office Books:
Publication date: 2002
Review Preserving the best at Timber Ridge Farm: Small batch canning with no sugar! / Healthy Exchanges:
Publication date: 2003-02
Dewey code: 641
List Price: $24.95
Price: $19.96
Review Recipes For, and Observations On, Cookery, Wine, Pickling, Preserving / Zeticula:A typical household notebook of the nineteenth century, "Recipes. and Observations, etc. " survives as an octavo soft-covered notebook begun in 1815 by Isabella Railton, apparently by inviting her friends to contribute recipes in their own style and hand. After her early death in 1823, it appears to have been continued on the same principles by her daughter, also called Isabella. The few dated entries show a compilation period of over fifty years.
Publication date: 1992-12
Price: $3.95
Review Jams and Jellies (Homeworld Book) / Lone Pine Publishing:
Publication date: 2009-05-12
Dewey code: 641
List Price: $30.00
Price: $19.80
Review Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods / Clarkson Potter:
Publication date: 2005-02
Dewey code: 664
List Price: $19.95
Price: $19.94
Review In a Nutshell: Addressing Sustainability and Citizenship Issues through Food Processing / Practical Action:* Food as a global technology* Designed for teaching 14-16 year oldsA practical, teacher-friendly booklet providing a motivating and relevant context for learning about food manufacture designed for teaching 14-16 year olds (UK key stage 4). In a Nutshell provides information about food processing and small-scale industrial practices, exemplified through case studies of peanut butter production in Zimbabwe. The booklet:* includes ideas for practical teaching activities* supports the teaching of food technology knowledge, skills, issues and values* develops awareness of food in other cultures and food as a global technology* promotes understanding of some of the cultural, environmental and economic dimensions of sustainability.
Publication date: 2004-06
List Price: $8.95
Price: $21.97
Review Ball Blue Book of Preserving / Alltrista Consumer Products:
Publication date: 2000-04
Dewey code: 664
Price: $42.00
Review Successful Resolution of Consumer Complaints in the Food Industry / Food Processors Institute, the:
Authors
- Committee on the Review of the USDA E. coli O157:H7
- Farm-to-Table Process Risk Assessment
Dewey code: 615.954
List Price: $39.75
Price: $30.21
Review Escherichia coli O157:H7 in Ground Beef: Review of a Draft Risk Assessment / National Academies Press:Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention. Softcover.
Edition: 10
Publication date: 1997-03
Dewey code: 641.3
List Price: $22.95
Price: $29.95
Review Making the Best of Basics: Family Preparedness Handbook / Gold Leaf Press (WA):Never mind all the year 2000-type scare scenarios. Just close your eyes for a moment and imagine what would happen if you became ill and couldn't work, or if an earthquake or hurricane or bomb left your community devastated. It happens all the time. When unexpected disasters happen, people who are even a little prepared are much better off than those who have taken their dependence on outside resources for granted. When you imagine the security of not having to worry about going to the store for even a few weeks, a comprehensive storage system begins to make sense. James Talmage Stevens's Making the Best of Basics, now in its 10th edition, is one of the best-known preparedness bibles around. Stevens lays out a yearlong storage program of 15 food and nonfood categories, six of which (water, wheat and grains, dairy products, sweeteners, "cooking catalysts" like salt and oil, and sprouting seeds) are capable of sustaining life indefinitely in a no-frills diet. The other 9 categories are designated "Building Blocks," and improve upon the basic diet and support a more routine, less Spartan existence while relying on stored supplies. (Some of them, such as medical supplies and fuel, will seem as essential to some readers as the first six. ) The book's main messages-store what you eat, eat what you store, use it or lose it-are at the core of its calm advice and simple, nutritious recipes. [+]The 10th edition has been updated with a yellow pages section that lists current preparedness resources throughout the U. S. and Canada, including Web resources.
Publication date: 1980
Review Cooking with Crystal (At High Altitudes) / Crystal Glenn:
Publication date: 2006-04-01
Dewey code: 641
List Price: $25.95
Price: $23.35
Review How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines And Pickles / Vintage Cookery Books:Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving every type of meat, veg, fruit and liquid you can think of. Still of great practical use in today's kitchen. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include - Flowers Preserved Process and its Advantages - How to Bottle Fruit. In Water. For Syrup - Flowers Clips and Connectors for Vacuum Bottles - Temperatures - Fruit Rising in the Bottles - How to Bottle Fruit. In Syrup, In Water only - Wartime Suggestions. Shortage of Sugars - How to Bottle Fruit, Without Water or Sugar - The Store Room - How to Prepare Fruit For Bottling, etc. Arranged Alphabetically - Apples - Apricots - Barberries - Blackberries - Blackberries and Apples - Capsicums - Cherries - Cranberries - Dried Fruit - Currants, Black and Red - Damsons - Figs - Gooseberries - Grapes - Greengages - Loganberries - Mangoes - Mincemeat - Mixed Fruit Salad - Mulberries - Nectarines - Oranges - Lemons - Passion Fruit - Peaches - Pears - Plums - Quinces - Raspberries - Rhubarb, Method 1 with Water, Method 2 without Water, Method 3 In Syrup - Strawberries- Strawberries Without Syrup, for Jam - Whortleberries - Fruit Juice - Fruit Acid Syrup - Tomatoes , Without Water, Puree, With Water, To Remove Skins from Tomatoes - How to Bottle Vegetables - Asparagus - Beans French and Scarlet Runner - Beetroot - Broad Beans - Broccoli and Cauliflower - Carrots - Celery - Corn on the Cob - Globe Artichokes - Leeks - Marrow - Vegetable Macedoine - Peas - Potatoes and other Root Vegetables - Seakale - To use Bottled Vegetables - How to Bottle Poultry, Pheasants, Partridges, Rabbits, Brawn, etc - Potted Game and Poultry - Sausages - Brawn - Tongues - Soup How to Bottle - Dripping, Lard, Butter and other Fats - How to Bottle Fish - Sprats or Pilchards - How to Bottle Mushrooms - Bottle Fittings how to Remove them and Store them - Laquered Metal or Aluminium Covers - Glass Covers - Rubber Rings - Bottle Clips - Screw Bands - How to Cook Foods by Steam - Vegetables, Fish, Stock, Soup, Xmas Puddings - Flowers Patent Steam Cooking & Bottling Sterilizing - Invalid Cookery - Mutton Broth - Beef Tea - Beef or Chicken Jelly - To Cook Chicken for an Invalid - How to Sterilize Milk and Cream - Jam Making - Apricot Jam - Dried Apricot Jam - Blackberry Jam - Blackberry and Apple Jam - Black Current Jam - Cherry Jam -Damson Jam - Gooseberry Jam - Greengage Jam - Loganberry Jam - Marrow Jam or Marrow Ginger - Plum Jam - Raspberry Jam - Dry Raspberry Jam - Blackberry and Red Current Jam - Rhubarb Jam - Strawberry Jam - Suggestions for Mixed Fruit Jam - Jelly Making - Apple Blackberry - Blackberry Jelly - Blackberry and Apple Jelly - Black Current Jelly - Damson Jelly - Gooseberry Jelly etc.
Publication date: 1918
Review Home canning by the one-period cold-pack method: Taught to canning club members in the northern and western states (Farmers' bulletin / United States Department of Agriculture) / U.S. Dept. of Agriculture:
Publication date: 1982
Review The Woodland Herb Farm condiment cook book / Woodland Herb Farm:
Publication date: 1998-06
Dewey code: 641.42
Price: $29.95
Review The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market / Harvard Common Press:Turn the colors and flavors of the harvest into a year-round delight. Pickling food seems like a form of culinary alchemy to most of us. Or we recall it as something grandmothers used to do, laboring over heaps of vegetables and huge, steaming kettles to turn out jars of jewel-like pickles and piquant chutneys. In the first chapter of The Joy of Pickling, Linda Ziedrich demystifies the pickling process. She explains the difference between fresh pickles made with vinegar and longer-keeping, salt-preserved, fermented pickles. Her detailed explanation of canning methods, including low-temperature pasteurization, shows how to avoid risky problems. After reading the opening of this pickle primer, go straight to the "Quick" and "Freezer Pickle" chapters and discover how easy it is to make Green Olives with Lemon and Thyme and Freezer Dill Slices without any sterilizing, boiling, or safety issues. In addition, you get to enjoy them within 24 hours. When you are more confident, let Ziedrich guide you through pickling Spicy Broccoli, Pig Ears, Korean Kimchi, and Irish Corned Beef. Her three recipes for pickled eggs are also bound to please. [+]-Dana Jacobi.
Edition: 1
Publication date: 2002-04-29
Dewey code: 664
List Price: $99.95
Price: $75.11
Review Introduction to Food Biotechnology (Contemporary Food Science (Series).) / CRC:Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. [+]The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.
Publication date: 1996-11-01
Dewey code: 641.4
List Price: $29.95
Price: $66.10
Review Preserving / DK ADULT:Learn all the professional techniques, and use all the correct equipment to make perfect jams, mustards, oils, vinegars, and syrups. Oded Schwartz turns the illustrated format favored by publisher Dorling Kindersley into a lush seduction in this book. Nearly every page offers pictures of glorious jams and jellies, fruit butters, chutneys, pickles, preserved meats, smoked fish, and sausages that make your mouth water. Schwartz's vivid descriptions of the more than 150 recipes are as alluring as the stunning photos. Recipe directions are easy to follow and Schwartz gives technical advice to help ensure that successful, safe preserving is clear and simple. He also includes valuable guidance on selecting ingredients along with a brief but interesting historical and ethnic background of preserving food.
| Models & Brands:
Charcuterie: The Craft of Salting, Smoking, and Curing, Classic Preserves: The art of preserving: 140 delicious jams, jellies, pickles, relishes and chutneys shown in 220 stunning photographs, Wartime canning and cooking book, A. B. C. of Home Freezing (MAFF bulletins), Preserving the best at Timber Ridge Farm: Small batch canning with no sugar!, Recipes For, and Observations On, Cookery, Wine, Pickling, Preserving, Jams and Jellies (Homeworld Book), Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, In a Nutshell: Addressing Sustainability and Citizenship Issues through Food Processing, Ball Blue Book of Preserving, Successful Resolution of Consumer Complaints in the Food Industry, Escherichia coli O157:H7 in Ground Beef: Review of a Draft Risk Assessment, Making the Best of Basics: Family Preparedness Handbook, Cooking with Crystal (At High Altitudes), How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines And Pickles, Home canning by the one-period cold-pack method: Taught to canning club members in the northern and western states (Farmers' bulletin / United States Department of Agriculture), The Woodland Herb Farm condiment cook book, The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, Introduction to Food Biotechnology (Contemporary Food Science (Series).), PreservingTop headlines: Q&A: Policing School Shootings: A disturbed 14-year-old wounds four before killing himself in Clevelandjust another spasm of violence in another bloody year for Americas schools. 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