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Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1940352517 Category : Cooking Languages : en Pages : 321
Book Description
Every home cook's essential step-by-step guide to canning and preserving 100 can't-fail sweet and savory recipes, from tried-and-true classics to modern updates. The experts at America's Test Kitchen show you how to easily (and safely) make homemade everything—from fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kinds—with detailed tutorials, troubleshooting tips, equipment information, instruction on doubling batches, and insight into the science behind canning (How much salt should you use? What's the perfect preserving temperature?). No matter what season it is, which jars you have, or how much time you have, this book has something for everyone, beginner or expert. Sweet Jams & Jellies: Once you’ve turned out flawless favorites like Raspberry & Strawberry, try your hand at Blueberry Earl Grey Jam. Savory Jams & Chutneys: Start with classics like Caramelized Onion Jam and then make a delicious Apple Shallot Chutney to pair with a favorite dish. Vegetable Pickles: Simply cooked in a vinegar brine or long-fermented, every pickle is perfectly crisp. Fruit in Syrup: Enjoy jewel-like fruit, from bite-size to whole, in a syrup made of the perfect ratio of water to sugar. Tomatoes: Intensify their flavor through roasting or lock in summer sweetness with fresh tomato sauce. Canning Books Are Hot More and more people are canning and preserving at home for the satisfaction of tranforming raw height-of-season produce into jewel-like jars of jams, jellies, and condiments, or umami-packed pickles. Step-by-Step Instruction This is the first canning and preserving book from ATK; we take the mystery and fear away and provide detailed and illustrated instructions for every recipe. Timelines for Every Recipe It's helpful to have snapshot of the commitment involved in making the recipe—and when they're ready to eat. Lots of Options for Both Beginner and Experienced Canners There is a lot of interest in handcrafting small batches of fruits and vegetables. The emphasis in this book is on small batch canning (2- or 4-jar yields) with double-it options for all the 4 jar recipes. Beautiful Package Completely illustrated with step photos of the recipes in progress and an easy-to follow design.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1940352517 Category : Cooking Languages : en Pages : 321
Book Description
Every home cook's essential step-by-step guide to canning and preserving 100 can't-fail sweet and savory recipes, from tried-and-true classics to modern updates. The experts at America's Test Kitchen show you how to easily (and safely) make homemade everything—from fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kinds—with detailed tutorials, troubleshooting tips, equipment information, instruction on doubling batches, and insight into the science behind canning (How much salt should you use? What's the perfect preserving temperature?). No matter what season it is, which jars you have, or how much time you have, this book has something for everyone, beginner or expert. Sweet Jams & Jellies: Once you’ve turned out flawless favorites like Raspberry & Strawberry, try your hand at Blueberry Earl Grey Jam. Savory Jams & Chutneys: Start with classics like Caramelized Onion Jam and then make a delicious Apple Shallot Chutney to pair with a favorite dish. Vegetable Pickles: Simply cooked in a vinegar brine or long-fermented, every pickle is perfectly crisp. Fruit in Syrup: Enjoy jewel-like fruit, from bite-size to whole, in a syrup made of the perfect ratio of water to sugar. Tomatoes: Intensify their flavor through roasting or lock in summer sweetness with fresh tomato sauce. Canning Books Are Hot More and more people are canning and preserving at home for the satisfaction of tranforming raw height-of-season produce into jewel-like jars of jams, jellies, and condiments, or umami-packed pickles. Step-by-Step Instruction This is the first canning and preserving book from ATK; we take the mystery and fear away and provide detailed and illustrated instructions for every recipe. Timelines for Every Recipe It's helpful to have snapshot of the commitment involved in making the recipe—and when they're ready to eat. Lots of Options for Both Beginner and Experienced Canners There is a lot of interest in handcrafting small batches of fruits and vegetables. The emphasis in this book is on small batch canning (2- or 4-jar yields) with double-it options for all the 4 jar recipes. Beautiful Package Completely illustrated with step photos of the recipes in progress and an easy-to follow design.
Author: M. F. K. Fisher Publisher: Macmillan ISBN: 9780865473362 Category : Cooking Languages : en Pages : 222
Book Description
First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.
Author: Frank Andre Guridy Publisher: University of Texas Press ISBN: 1477321837 Category : Sports & Recreation Languages : en Pages : 431
Book Description
In the 1960s and 1970s, America experienced a sports revolution. New professional sports franchises and leagues were established, new stadiums were built, football and basketball grew in popularity, and the proliferation of television enabled people across the country to support their favorite teams and athletes from the comfort of their homes. At the same time, the civil rights and feminist movements were reshaping the nation, broadening the boundaries of social and political participation. The Sports Revolution tells how these forces came together in the Lone Star State. Tracing events from the end of Jim Crow to the 1980s, Frank Guridy chronicles the unlikely alliances that integrated professional and collegiate sports and launched women’s tennis. He explores the new forms of inclusion and exclusion that emerged during the era, including the role the Dallas Cowboys Cheerleaders played in defining womanhood in the age of second-wave feminism. Guridy explains how the sexual revolution, desegregation, and changing demographics played out both on and off the field as he recounts how the Washington Senators became the Texas Rangers and how Mexican American fans and their support for the Spurs fostered a revival of professional basketball in San Antonio. Guridy argues that the catalysts for these changes were undone by the same forces of commercialization that set them in motion and reveals that, for better and for worse, Texas was at the center of America’s expanding political, economic, and emotional investments in sport.
Author: Daniel Gercke Publisher: National Geographic Books ISBN: 0525579591 Category : Juvenile Nonfiction Languages : en Pages : 0
Book Description
Fifty recipes inspired by the works of Dr. Seuss—for children and grown-ups to cook TOGETHER! Have you ever wanted to quench your thirst—like a Yink—with a Pink Ink Drink? Or to carve a Roast Beast—like the Grinch—at a holiday meal? Have you always wanted to say "Yes, thank you, I WOULD like to try Green Eggs and Ham"? Then this is the book for you! From "Pups in Cups" to "Star-Belly Peaches" to "Warm Whisked Wocket Waffles," the simple, wholesome recipes in this unique cookbook are almost as much fun to read as they are to make! Created specifically for children to use with adults, the text is partially written in rhyme and illustrated throughout with cheerful Seussian-inspired photographs by acclaimed photographer Christopher Testani, and classic artwork from 21 different books by Dr. Seuss. Sturdy lay-flat binding makes it easy to use in the kitchen! The recipes are organized by the cooking skills they require, making it easy for parents to find the right recipe for their child's ability. An introductory section goes over basic kitchen safety and includes advice on food preparation, cleaning up as you cook, learning from mistakes, and much more. A perfect gift for Dr. Seuss fans, families, and foodies of all ages, The Dr. Seuss Cookbook is bound to be a cherished addition to any cookbook library!
Author: Adam Platt Publisher: HarperCollins ISBN: 0062293567 Category : Biography & Autobiography Languages : en Pages : 268
Book Description
A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”
Author: Steve Anchell Publisher: CRC Press ISBN: 1136092781 Category : Photography Languages : en Pages : 393
Book Description
The art of darkroom developing and printing will never go out of style. Master darkroom specialist Steve Anchell is back to prove it in this long-awaited third edition of his enormously successful Darkroom Cookbook. Packed with over 200 "recipes," some common and others rare gems, you'll discover something new every time you open this guide, whether you're new to the darkroom or have been making your own prints for years. In addition to the formulas, you'll find tons of useful information on developers, push-processing, where to get darkroom equipment, how to set up your own darkroom, how to work and play in your darkroom safely, and much more. This handy guide will become a constant companion for every darkroom enthusiast creating prints at home or in the studio. In addition to complete updates throughout to reflect changes in the availability of chemicals and equipment, this third edition contains all new information on: *Reversal processing *Enlarged negatives *Pyro formulas *Plus expanded sections on printing, pyro, and toning prints Also included for the first time are special technique contributions as well as stunning black and white imagery by Bruce Barnbaum, Rod Dresser, Jay Dusard, Patrick Gainer, Richard Garrod, Henry Gilpin, Gordon Hutchings, Sandy King, Les McLean, Saïd Nuseibeh, France Scully Osterman, Mark Osterman, Tim Rudman, Ryuijie, John Sexton, and John Wimberly. Be sure to visit www.darkroomcookbook.com to find useful links, an interactive user forum, and more! Steve Anchell is a photographer and author of The Variable Contrast Printing Manual, and co-author of The Film Developing Cookbook. He has been teaching darkroom and photography workshops since 1979. Steve is a member of the Freestyle Advisory Board of Photographic Professionals. "With its unrivalled collection of photographic formulae and easy to understand explanations of photographic processes, The Darkroom Cookbook has long been a favorite with darkroom workers everywhere. Now, with further additions to its formulary, more topics, and contributions by renowned darkroom experts, this new edition promises to be an indispensable Aladdin's Cave resource to darkroom enthusiasts of all levels. -Tim Rudman, photographer and author "The Darkroom Cookbook is an essential compendium of photographic information for anyone interested in high-quality darkroom work. -John Sexton, photographer
Author: America's Test Kitchen
Author: America's Test Kitchen
Author: 
Author: M. F. K. Fisher
Author: Frank Andre Guridy
Author: Daniel Gercke
Author: 
Author: Rose Arny
Author: Michael J. Rosen
Author: Adam Platt
Author: Steve Anchell