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 | A resource cookbook for the canner, gardener, gourmet chef, baker, and beginning home cook. More than 400 recipes for jellies, jams, butters, and preserves, with recipes for cooking with delicious homemade potables. More than a cookbook, this food-preparation reference guide is a superbly informative read, with useful information on everything from the cultivation of plants and new techniques in jamming to liqueurs and cordials. While many people believe they lack the hobby time to can preserves, Jamlady demonstrates techniques and ingredients adaptable to busy households. For years, visitors to Chicagoland farmers’ markets have counted on Jamlady’s impressive selection of jams and jellies to add excitement to meals. This cookbook puts a dazzling array of foods often thought of as mere condiments front and center, within reach of even those home cooks with basic skills, limited time, and access to simple ingredients. More advanced recipes and methods teach more experienced canners the savory and sweet secrets to creating their own fine preserves. The extensive baking section and serving suggestions offer ideas on how to best showcase these preserved and enhanced flavors. Jamlady’s decades of research and experimentation have culminated in this impressive volume, destined to become a dog-eared classic in the pantheon of cookin List Price: $ Price: $24.14   |
 | Foreword by Thomas Keller. Charcuterie--a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto--is true food craftsmanship, the art of turning preserved foods into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preseved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, and expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham, Maryland crab, scallop, and saffron terrine, Da Bomb breakfast sausage; mortadella and soppressatal and even spicy smoked almonds. List Price: $ Price: $21.00 |
 | This book takes the mystery out of home preserving so you can make the most of fresh fruits and vegetables as they become available throughout the year. Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you to put up a few jars quickly and easily of whatever is fresh and available. Because these recipes require a minimum of time and fuss, you'll enjoy making the preserves almost as much as you will eating them. There are recipes for delicious jams, jellies, and marmalades with mouth-watering names like Sour Cherry Gooseberry Jam, Cherry Orange Freezer Jam, Microwave Winter Pear Lemon Jelly, and Blueberry Freezer Jam with Cointreau. But here's much more than sweet spreads here. You'll find wonderful butters, unusual pickles, sassy salsas, and choice chutneys. Recipes for Microwave and freezer jams, baby foods, and recipes kids will enjoy making round out this must-have addition to your cookbook shelf. List Price: $ Price: $20.96 |
 | The most thorough, up-to-date illustrated book available on preserving all types of garden produce. List Price: $ Price: $20.00 |
 | Gorgeous color photos & up-to-date info compliment 150 recipes for canning & finished dishes. Price: $19.98 |