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Online Catalogue > books > food & drink > preserving food

	how to store your garden produce: the key to self-sufficiency Piers Warren Organic smallholder Piers Warren shows how to store and preserve your garden produce, enabling you to eat home-grown goodness all year round. The easy-to-use reference section enables you to quickly look up storage and preservation techniques for the majority of plant produce grown commonly in gardens and allotments. 104pp click on image for contents page more on preserving food Price: £4.95
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	preserves: river cottage handbook no. 2 Pam Corbin Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is destined to join Mushrooms (Handbook No.1) as an indispensible household reference. 224pp more on preserving food Price: £12.99
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	preserving food without freezing or canning: old world techniques and recipes Deborah Madison 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 maximise flavour and nutrition. This book deliberately ignores freezing and high-temperature canning in favour of methods that are superior because they are less costly and more energy-efficient. As Elliot Coleman says in his foreword to the first edition: "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." An essential guide for those who seek healthy food for a healthy world, this book offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. 197pp more on preserving food Price: £16.95
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	keeping the harvest: Nancy Chioffi, Gretchen Mead & Nancy Thurber How to preserve your fruits, vegetables and herbs - including canning, jams and jellies, freezing, pickling, drying, curing and cold storage Enjoy your abundant harvest of garden-fresh fruits and vegetables throughout the year with these simple, yet satisfying home-preserving techniques. 208pp more on preserving food Price: £10.99
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	basic basics jams, preserves & chutneys handbook Marguerite Patten Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as picalilli, ginger marmalade and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly. 192pp more on preserving food Price: £7.99
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	root cellaring: natural cold storage of fruits & vegetables Mike and Nancy Bubel Root cellaring, as many people remember but only a few people still practice, is a way of using the earth's naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving way to harvest fresh all year long. The book covers: how to choose vegetable and fruit varieties that will store best; specific individual storage requirements for nearly 100 home garden crops; how to use root cellars in the country, in the city, and in any environment; how to build root cellars, indoors and out, big and small, plain and fancy; and case histories - reports on the root cellaring techniques and experiences of many households. 298pp more on preserving food Price: £9.99
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	the solar food dryer Eben Fodor This book describes how to use solar energy to preserve your summer's harvest. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits and herbs to keep their goodness all year long - with free sunshine! Solar food dryers perform amazingly well under a wide range of conditions, working effectively in almost any climate where you can grow fruits and vegetables. Everything you need to get started is included in the book; complete step-by-step plans for building a high-performance, low-cost solar food dryer from readily available materials; solar energy design concepts; food drying tips and recipes; resources, references, solar charts and more. 121pp click on image for contents page more on preserving food Price: £9.99
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Online Catalogue > books > food & drink > preserving food