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Jellies, Jams & Chutneys
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters Nine of the chapters cover a wide range of recipes as well as providing detailed information on selecting and making the best use of ingredients. At the front of the book, illustrated sections cover equipment and cooking techniques in detail. Key techniques such as soil testing and potting safely are explained so clearly that everyone will feel confident. The reader is guided through the year season by season-at any time, there are delicious preserves, sweet or savory, that can be made. Jams, jellies, chutneys, relishes, pickles, cordials, syrups, vinegars, and ketchups are all covered. Food lovers will adore creating something amazing out of humble (and exotic) fruit and vegetables. Gardeners will love gathering their produce and turning a glut into a stockpile. Stressed-out executives everywhere will relish the satisfaction of slowing down long enough to make delicious chutneys and jams..
Price: $10.49
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Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips
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Well Preserved: Pickles, Relishes, Jams, and Chutney's for the New Cook
With a little time and know-how, you can stock your pantry and delight your friends with homemade treats. Capture the taste of summer strawberries at their sweetest in a Classic Strawberry Jam or turn fresh cucumbers into pickles that will be enjoyed all year long. This book shows you how easy home canning can be, and is now available in an expanded edition with 16 new recipes. The Basics of Preserving chapter covers all you need to know about equipment, food safety, and success at every stage of the canning process. More than 150 recipes bring canning into the 21st century with clear instructions and small, manageable yields. With this comprehensive cookbook, cut down on the sugar and salt in canned foods from the grocery store and fearlessly make your own pickles, chutneys, relishes, jams, and jellies. Awards- Hackmatack Book Prizes (Atlantic Canada)
2001 - Welcome to the World Series (Shortlisted)
(20070816).
Price: $11.53
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Salsas, Sambals, Chutneys and Chowchows
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Pickles and Preserves
The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking. With its "heirloom" recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience..
Price: $4.90
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Making Jams and Preserves
Making your own jams and preserves is not only satisfying, it is also the perfect and tasty way to keep your harvest produce all year round. Covering jams, chutneys, relishes and preserves, this book is the perfect introduction for anyone wanting to master the craft for either pleasure or profit. It covers the equipment needed and the basic principles and takes you step-by-step through making and bottling your own jams and preserves and contains plenty of recipes to have you making your own jam in no time. .
Price: $10.17
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Indian Food & Cooking: A Step-By-Step Kitchen Handbook: 170 simple-to-make authentic dishes from the varied regions of India from curries to chutneys ... with more than 920 color photographs
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Creative Pickling: Salsas, Chutneys, Sauces & Preserves for Today's Adventurous Cook
Pickling isn't just dill pickles and sauerkraut (although both appear in this book). Pickling is also Spiced Whole Onions, Tomato Peach Salsa, Almond Stuffed Jalapeños, and more. In fact, pickling can stock a pantry with jars of tangy, sweet, or savory condiments that can make a 20-minute meal taste like a carefully crafted dinner. Pickling is preserving food in a vinegar or salt solution, which makes the product high-acid and reduces the processing required for long-term storage. No pressure canner is required; rather, the processed recipes in this book require only a hot-water bath averaging 15 to 20 minutes. Some are simply refrigerated or frozen. This is pickling for today's cooks. The recipes don't call for bushels of produce, dozens of jars, or a quarter-acre garden. A good grocery store or farmer's market will do. Nor do they presume a family of 12. Instead, all recipes are made in small batches for today's smaller households. The book does assume a love of creative cooking and a wide-ranging interest in varied cuisines. In addition to the pickle recipes, there are also 12 recipes for dishes using the pickled products: Moroccan Chicken with Preserved Lemons, Grilled Tuna in Maui Marinade, Rosemary Olive Bread, and more. .
Price: $8.98
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Burnt Bread and Chutney: Growing Up Between Cultures-A Memoir of an Indian Jewish Girl
“From the outside, no matter what the gradations of my mixed heritage, the shadow of Indian brown in my skin caused others to automatically perceive me as Hindu or Muslim. . . . Still, I trekked through life with the spirit of a Jew, fleshed out by the unique challenges and wonders of a combined brown and white tradition.”
In the politics of skin color, Carmit Delman is an ambassador from a world of which few are even aware. Her mother is a direct descendant of the Bene Israel, a tiny, ancient community of Jews thriving amidst the rich cultural tableau of Western India. Her father is American, a Jewish man of Eastern European descent. They met while working the land of a nascent Israeli state. Bound by love for each other and that newborn country, they hardly took notice of the interracial aspect of their union. But their daughter, Carmit, growing up in America, was well aware of her uncommon heritage. Burnt Bread and Chutney is a remarkable synthesis of the universal and the exotic. Carmit Delman’s memories of the sometimes painful, sometimes pleasurable, often awkward moments of her adolescence juxtapose strikingly with mythic tales of her female ancestors living in the Indian-Jewish community. As rites and traditions, smells and textures intertwine, Carmit’s unique cultural identity evolves. It is a youth spent dancing on the roofs of bomb shelters on a kibbutz in Israel—and the knowledge of a heritage marked by arranged marriages and archaic rules and roles. It is coming of age in Jewish summer camps and at KISS concerts—and the inevitable combination of old and new: ancient customs and modern attitudes, Jewish, Indian, and American. Carmit Delman’s journey through religious traditions, family tensions, and social tribulations to a healthy sense of wholeness and self is rendered with grace and an acute sense of depth. Burnt Bread and Chutney is a rich and innovative book that opens wide a previously unseen world..
Price: $5.50
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