Spiced, Smoked, Pickled, Preserved PDF Download

Author: Indranee Ghosh
Publisher:
ISBN: 9789389253931
Category : Cookbooks
Languages : en
Pages : 210

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Author: Indranee Ghosh
Publisher: Hachette India
ISBN: 9389253942
Category : Cooking
Languages : en
Pages : 248

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‘A vision of our past lives in images that are most often, I am not ashamed to say, memories of what we ate, with whom and when . . .’In this well-seasoned medley of memories and meals, Indranee Ghosh brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations. Anecdotes about eccentric kith and kin, folklore from the time of the Second World War and chronicles of Partition are served up in a warm and engaging narrative along with accounts of audacious kitchen adventures and fascinating nuggets of hard-learnt culinary techniques.Featuring over 70 recipes that represent a mix of Bengali, Khasi and Nepali cuisines, Spiced, Smoked, Pickled, Preserved will introduce you to a variety of exciting fare. From essential spice mixes to forgotten dishes reinvented over time, from fermented delicacies like shidol in pumpkin leaves to a sizzling pan-roasted telapiya, from hearty fish stew to mouth-watering pork in plum sauce, and from sweet-and-sour fish roe ambal to a delicious tangerine payesh – every dish in this deeply personal collection has been tried, tested and practised to perfection.Whether you are an intrepid gastronome wanting to take your repertoire a bit further, or a foodie looking for a comforting bowl of goodness and a fresh flavour to tickle your tastebuds – this treasure trove of treats is your must-have culinary guide.

Author: Diana Henry
Publisher: Mitchell Beazley
ISBN: 1784723274
Category : Cooking
Languages : en
Pages : 272

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This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.

Author: Saurabh Chawla
Publisher: Storizen Media
ISBN:
Category : Body, Mind & Spirit
Languages : en
Pages : 84

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Once you experience all life forms as a part of yourself, you cannot help but fall in love with everything around you. This quote by Sadhguruperfectly encapsulates our theme for the month of love. We asked our readers, our contributors to not limit their love to only romantic love but to the love for life, love for self, love for food, travel, and everything around them. Nothing can bring you closer to yourself than spirituality. How to be spiritual? What is spirituality in the true sense? We decided to learn this from the expert himself. We are extremely delighted to feature yogi, mystic, and author, Sadhguru in the February issue of the Storizen Magazine. With his latest book, "Karma: A Yogi'sGuide to Crafting Your Destiny, Sadhguru teaches us how we can take charge of our own destiny. Check out the exclusive coverage on page 8! See Less

Author: Kylee Newton
Publisher: Hardie Grant Publishing
ISBN: 178713539X
Category : Cooking
Languages : en
Pages : 358

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Beautiful in so many ways. ― Gill Meller In this collection of delicious and inspiring recipes, Kylee will keep you on track in making the most of seasonal produce to make both sweet and savoury goodness. A beautiful book. ― Peter Gordon With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings. Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes. “How do I eat it?” was the most-asked question when passionate preserver Kylee Newton sold her preserves on her market stall. In this beautiful book, she shows you not only how to make preserves, but also how to use them. The recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.

Author: Marisa McClellan
Publisher: Running Press Adult
ISBN: 0762451807
Category : Cooking
Languages : en
Pages : 194

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The perfect follow up to Food in Jars: More seasonal canning in smaller bites! If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like: Blueberry Maple Jam Mustardy Rhubarb Chutney Sorrel Pesto Zucchini Bread and Butter Pickles Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.

Author: Wisconsin
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 2844

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Author: United States. Congress. Senate. Committee on Commerce. Subcommittee on Surface Transportation
Publisher:
ISBN:
Category : Federal aid to transportation
Languages : en
Pages : 1572

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Author: United States. Congress. Senate. Commerce
Publisher:
ISBN:
Category :
Languages : en
Pages : 416

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Author: United States. Congress. Senate. Committee on Commerce
Publisher:
ISBN:
Category :
Languages : en
Pages : 1792

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