Interested in exploring the time-honored, healthful, and economically sensible tradition of preserving your own food, but not sure where to begin? Make it easy with Knack Canning, Pickling & Preserving. With simple, step-by-step instructions and stunning four-color photos, this quick introduction to the basics includes everything you need to know about canning, pickling, freezing, and drying—tips, techniques, and equipment—as well as hundreds of recipes for classic favorites like strawberry jam, apple butter, and kosher dill pickles; pantry staples like ketchup, relish, and honey BBQ sauce; and even meat jerkies. That’s not to mention great gift-giving ideas for any occasion!
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
Throughout the ages and stages of American history, grandmothers have been the guardians of the generations, the dispensers of wisdom, the instillers of pride and dignity, the conveyors of important religious values, the financial and emotional supporters of the family during times of need, and the promoters of cultural standards and traditions. From Maya Angelou to Martin Luther King Jr. to Oprah Winfrey, the success of many African Americans can be traced back to the love and support of a grandmother. Author Reginald E. Hicks is no exception. For Hicks, An Angels View began as a labor of love to chronicle the life of his own beloved grandmother, from her birth on the family farm in rural New Kent County, Virginia in 1923; through her personal, social, and political trials and tribulations; to her quickly approaching eighty-ninth birthday. However, his humble commemoration eventually blossomed into an emotional story of love, betrayal, triumph, and tragedy embedded in a riveting and dynamic Southern history. Through this exceptional work, Hicks makes a unique and valuable contribution to his family and to the world of black literature.
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
Festive recipes from the Wall Street Journal bestselling author whose books “continue his exploration and celebration of Southern grace and style” (Vie Magazine). In the South, weddings, showers, birthdays, retirements and high holidays, along with many of life’s milestones and seasonal splendors, all lend themselves to celebrations. Even the luxury of a Sunday evening at home with family—and friends considered to be family—can be a cause for a feast. Through luscious signature recipes, stories and gorgeous photography, Farmer, known as “a Martha Stewart of the South,” and friends show us what Southern hospitality is all about. From society weddings to Lowcountry boils, second birthdays to Christmas parties, you’ll be guided through the menu planning and preparations to pull off celebrations that will be talked about for years. Praise for James T. Farmer and his books “A Southern gentleman who’s just as charming in the garden as he is in the kitchen. He’s compiled all his botanical experiences into A Time to Plant.”—Harper’s Bazaar “A Time to Cook, A Time to Plant and A Time to Celebrate are titles of three of his books that inspire readers to cultivate, decorate and salivate over their own efforts in the kitchen. His books contain descriptive text combined with colorful photographs and garden-to-table recipes.”—The Virginian-Pilot
