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What was on YOUR kitchen bookshelf in 2011?
Fri Dec 30, 2011 2:40 pmForum Host
If you're interested in any or all of these books, check them out of your local library before you purchase.
Here is the link for last year's thread: What's On Your Preservation Library Bookshelf ~ 2010?
Ball Blue Book
A must-have book if you want to can, freeze, make jam, applesauce, pickles, etc., whether you have an expensive pressure canner or a simple large pot. The recipes are simple and tested by generations. The instructions are clear and use standard kitchen supplies. There is also a nice section that explains how water bath canning works and how to do it right.
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Nancy Bubel
The suggestions for building your own working root cellar are clear, with illustrations to help you plan. There are lists of things that keep well and under what conditions to keep them. The authors even list certain varieties of (for instance) apples that keep better than others. There's a month-by-month plan of what could be coming out of your garden, going into the root cellar, and what could be canned or frozen. If you have a large garden, this is an incredibly useful book.
Cold Storage for Fruits & Vegetables: Storey Country Wisdom Bulletin A-87 by John Storey and Martha Storey
This Bulletin shows how you can either build under home or separate cold storage cellars for year round food storage. The authors list the storage life expectancies of various vegetables. They also wisely caution to NOT store canned goods in cold storage areas.
The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes [Paperback]
Steve Maxwell and Jennifer MacKenzie
This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement. The Root Cellar Book also provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.
Independence Days: A Guide to Sustainable Food Storage & Preservation by Sharon Astyk
Independence Days tackles both the nuts and bolts of food preservation, as well as the host of broader issues tied to the creation of local diets. It includes:
How to buy in bulk and store food on the cheap
Techniques, from canning to dehydrating
Tools—what you need and what you don’t
In addition, it focuses on how to live on a pantry diet year-round, how to preserve food on a community scale, and how to reduce reliance on industrial agriculture by creating vibrant local economies.
The Everything Root Cellaring Book: Learn to store, cook, and preserve fresh produce all year round! (Everything Series) by Catherine Abbott
There's an old-fashioned solution to the problem of fresh produce going bad. Store fruits and veggies in a root cellar or other cold storage location! This book provides you with step-by-step plans on how to build a root cellar--or utilize the one you've got.
Fermentation and Food Safety by Martin Adams and M.J.R. Nout
Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz and Sally Fallon
Wild Fermentation discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food. The term "wild fermentation" refers to the reliance on naturally occurring bacteria and yeast to ferment food. For example, conventional bread making requires the use of a commercial, highly specialized yeast, while wild-fermented bread relies on naturally occurring cultures that are found on the flour, in the air, and so on.
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) by Klaus Kaufmann and Annelies Schoneck
A clear and simple guide to basic sauerkraut and brine pickles. The book does discuss health aspects of lactic acid fermentation.
Don Holm's Book of Food Drying, Pickling & Smoke Curing by Don Holm and Myrtle Holm
In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, is included a comprehensive treatise on practical pickling. The authors tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn and Thomas Keller
An excellent, balanced, enthusiastic cookbook that steers home cooks into the fundamentals of meat preparations. The book is encouraging evidence that a significant number of Americans have awakened to the pleasures of well-prepared meat. This isn't a fringe publication: it is a beautifully-designed, well-written, premium production.
A Complete Guide to Home Meat Curing
Meat We Eat, The (14th Edition) by John R. Romans, William J. Costello, Wendell C. Carlson and Marion L. Greaser
It stands alone as the ultimate authority on the subject. Its scope covers the full range of meat science in the many different species from raising, harvesting, butchering/cutting and the many different ways to process and preserve the meat.
Going Wild: A Guide to Field Dressing, Butchering, Sausage-Making and Cooking Wild Game and Fish [Paperback]
Great Sausage Recipes & Meat Curing: 4th Edition [Hardcover] Rytek Kutas and Ben Kutas
Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by people who learned the art of sausage making and meat curing at a very young age and made a living smoking and curing meats.
Polish Sausages, Authentic Recipes And Instructions by Stanley Marianski, Adam Marianski and Miroslaw Gebarowski
This book contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990. Those recipes were not written by restaurant cooks or college students running web sites, but by the best professionals in the meat science industry the country had. The recipes presented in this book come from those government manuals and they were never published before. These are recipes and production processes of the authentic products that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland. The unique strength of the book lies in those detailed instructions and after reading the book the readers will understand how to make all types of sausages, select the best meats and apply cures, smoke products with cold or hot smoke, and create their own recipes without adding chemicals
Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese by Lue Park
Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book.
Smoking Food: A Beginner's Guide by Chris Dubbs and Dave Heberle
Detailing the various types of smokers, from smaller electrical contraptions that require only a minimal time commitment to full-on homemade smokehouses, this informative guide shows the advantages of each as well as what you need to successfully smoke with them and methods to improve the quality of the end product.
Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon
Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks, and whether you’re a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has recipes galore for you
"Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants" by Samuel Thayer
A detailed guide to all aspects of using edible wild plants, from identifying and collecting through preparation. Covers 41 plants in-depth and the text is accompanied by multiple color photos.
"Edible Wild Plants: Wild Foods From Dirt To Plate" by John Kallas
This field guide is essential for anyone wanting to incorporate more natural and whole foods into their diet. First ever nutrient tables that directly compare wild foods to domesticated greens are included. Whether looking to enhance a diet or identify which plants can be eaten for survival, the extensive information on wild foods will help readers determine the appropriate stage of growth and how to properly prepare these highly nutritious greens.
"Stalking The Wild Asparagus" by Euell Gibbons
STALKING THE WILD ASPARAGUS was a bible of the environmental movement--as well as a primer for anyone interested in healthy, inexpensive eating.
Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places" by Steve Brill and Evelyn Dean
Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places shows readers how to find and prepare more than five hundred different plants for nutrition and better health, including such common plants as mullein (a tea made from the leaves and flowers suppresses a cough), stinging nettle (steam the leaves and you have a tasty dish rich in iron), cattail (cooked stalks taste similar to corn and are rich in protein), and wild apricots (an infusion made with the leaves is good for stomach aches and disgestive disorders).
The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants" by Samuel Thayer
A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar. The perfect guide for all experience levels.
Stocking Up: The Third Edition of America's Classic Preserving Guide by Carol Hupping and the staff of the Rodale Food Center
For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.
The Dehydrator Bible: Includes over 400 Recipes by Jennifer MacKenzie
The comprehensive handbook for dehydrating foods at home.
Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family.
Making & Using Dried Foods by Phyllis Hobson
Step-by-step instructions for drying almost everything with or without a commercial dehydrator. Includes more than 200 delicious recipes using dried foods.
Food Drying with an Attitude by Mary T. Bell
This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, farmers, hikers, and even fast food junkies. With more than thirty years of food drying experience, Mary T. Bell offers straightforward and practical instructions for drying everything from yogurt to sauerkraut to blue cheese, without ignoring traditional favorites such as jerky, mushrooms, and bananas.
The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers by Teresa Marrone
This book includes over 150 unique, tested, delicious recipes for any outdoors person. From Whole-Wheat Biscuit Mix and Pasta Carbonara to Herbed Fish and Carrots in Foil and Wilderness Paradell, each recipe is a mouthwatering dish that will tempt any outdoor appetite. The Back-Country Kitchen features complete, easy-to-follow cooking instructions, and home drying instructions as well.
How to Freeze: Everything You Need to Know About Freezing by Carolyn Humphries
Will It Freeze? by Joan Hood
Anyone who spends the winter months pining for the farmers' market or wants to make and freeze their own "convenience foods" will benefit from this book. The bulk of the book is an alphabetical list of common foods. Flip easily to the food you're looking for and you'll find brief but concise information on wrapping, freezing, recommended freezer life, thawing, and use of frozen foods.
Preserving Summer's Bounty: A Quick And Easy Guide To Freezing, Canning, Preserving, And Drying What You Grow by Rodale Food Center and Susan McClure
This up-to-the-minute guide pays tribute to your grandmother's techniques for 'putting up' vegetables, but includes quick and easy modern methods using the microwave, the freezer and more. These fast answers should lure even the busiest among us into storing the precious harvest of the garden
The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy
This comprehensive cooking system teaches busy cooks how to fill their freezers with nutritious and great tasting foods. Spend a few hours or spend a whole day.
This hands-on manual includes time-saving worksheets, step-by-step instructions, healthy tips, money-saving ideas and practical advice. Nutritional information and member access to hundreds of additional online recipes included.
Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead by Susie Martinez, Bonnie Garcia and Vanda Howell
Hectic lifestyles and over-full schedules make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Don't Panic-Dinner's in the Freezer offers a simple and economical alternative, featuring dozens of recipes designed to be prepared and frozen for future use.
Modern Food Gifts by Martha Gill and Ginger Emas Schlanger
This book tells readers how to create original, beautiful gifts of food for friends and family without spending hours preparing them--and sometimes without any cooking at all. Readers will learn how to envelope Asian noodles in delicate colored papers, arrange tea and coffee accouterments in cigar boxes, flavor sugars, toast hazelnuts, infuse vodka--and much more.
Food for Friends : Homemade Gifts for Every Season by Sally Pasley Vargas
The recipient of a handmade gift of food gets a bonus: a gift that nurtures, comforts, and offers nourishment. In this beautifully presented work, Vargas offers something for every level of cook, with guidance for everything from wrapping and presenting edible gifts to choosing ingredients and preparing them. Gorgeous color photographs will encourage and motivate even those of us who think that we are less than creative.
Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor (50 Series) by A. J. Rathbun
In this collection of 50 easy recipes, illustrated with gorgeous color photos, master mixologist A.J. Rathbun shows readers how to create their own liqueurs - infusions that meld liquor with fruit, herbs, and spices - for any occasion. Chapters include citrus mixes such as Limoncello and Mandarino; fruit flavors such as A Fair Pear; nutty/spicy liqueurs such as Anisetter and Basil Grappa; exotic mixtures such as Persephonia; and sweet treats such as Mocha Cream. The introduction covers all the basic rules, tips, and necessary tools, as well as information on gift-giving, storing, and packaging, and cocktail suggestions.
Food Gifts for All Seasons by Anne Byrn and Anne Hathaway
This book offers 52 recipes, many of which can be prepared in advance and stored until needed. Organized by season, it offers tips for presentation and gift-giving suggestions for every occasion. Noted artist Anne Hathaway's savory illustrations complement recipes such as Oven-Dried Tomatoes, Famous Peach Pound Cake, and Fresh Mint Sauce. This book, which was nominated for the 1996 Julia Child Cookbook Awards, is a beautiful gift to give - or to keep for yourself
The Gift Basket Design Book, 2nd: Everything You Need to Know to Create Beautiful, Professional-Looking Gift Baskets for All Occasions (Gift Basket Design Book: Everything You Need to Know to Create) by Shirley George Frazier
Gift baskets are an ideal small-scale business to start and run from home.This practical volume shows you how to convert creative ideas into professional-looking baskets to form the basis of your new business."The Gift Basket Design Book" reveals basket-building and design techniques that yield expert results. Easy-to-follow, step-by-step instructions and photos show you exactly how to craft delightful gift baskets for all occasions
Dinner Is In The Jar: Quick and Easy Dinner Mixes in Mason Jars or Mylar Bags by Kathy Clark
This book is filled with meal mix recipes that can be easily stored in mason jars or mylar bags. Dinner Is In The Jar has a dinner mix jar recipe for every day of the month, including comfort meals such as Chicken Pot Pie, Biscuits and Gravy, Enchiladas, Pizza, Spaghetti and Meatballs in Mushroom Parmesan Tomato Sauce, Italian Cheese & Sausage Calzone and many more. Dinner Is In The Jar also features planning charts making it easy to prepare a 90 day supply of dinner mix jar recipes, step by step photographs of how to create mylar bags for the mixes and where to easily get the ingredients.
Cooking with Food Storage Made Easy by Debbie G. Harman
Once you start to accumulate your food storage, what do we do with? Food storage is not just for emergencies; it's meant to help us sustain life today. In this fun cookbook, you learn to cook delicious meals and tasty treats your family will love with the food supplies that have too often been put away only for a rainy day. You'll soon discover how to use storage items and other everyday ingredients to make tasty dishes a few times each week, which will keep your food storage in constant rotation and save you money.
Natural Meals In Minutes - High-Fiber, Low-Fat Meatless Storage Meals-in 30 Minutes or Less! Rita Bingham
An excellent cookbook of over 300 fast, simple, food storage recipes using grains, legumes, and sprouting seeds, in addition to fresh fruits and vegetables. Whether you're preparing for Y2K or other natural or man-made disasters, this book will show you how to make great basic meals from healthful, wholesome ingredients. Learn how to cook whole grains in only 3 minutes, cheeses and puddings in only 3 minutes, and complete meatless meals in 30 minutes or less.
100-day Pantry: 100 Quick and Easy Gourmet Meals by Jan Jackson
One constant families can count on is the possibility of life-altering change. You never know when you may face unexpected unemployment or become the victim of extreme weather conditions or other natural disasters. But even in the wake of all this uncertainty, you and your family can enjoy peace of mind with this invaluable emergency preparedness cookbook.
Putting Food By: Fifth Edition by Ruth Hertzberg, Janet Greene and Beatrice Vaughan
For more than thirty years, Putting Food By has been the go-to resource for preserving foods; from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend.
Stocking Up: The Third Edition of America's Classic Preserving Guide by Carol Hupping and the staff of the Rodale Food Center
For the self-sufficient farmer or the urban weekend gardener, this book is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.
Alice M. Creswick. The Fruit Jar Works. Volumes I and II. D.M. Leybourne, publisher. Reprint of 1987 original edition. Not a price guide. Write to: P.O. Box 5417, North Muskegon, MI 49445.
D.M. Leybourne. The Collector's Guide to Old Fruit Jars. Copyright 1993. A 300-page price guide. Write to: P.O. Box 5417, North Muskegon, MI 49445.
Bill Schroeder. This book has become a standard in the collecting field, staying in print for more than 20 years. Drawings of actual fruit jar emblems are included in this handy pocket reference.
Kovels’ Bottles Price List, 13th edition, is a newly revised edition of the most reliable guide available for anyone who buys, sells, or collects bottles. Written by Ralph and Terry Kovel, America’s foremost authorities on antiques and collectibles.
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