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Reviews (17)

Meals to Freeze and Reheat
"A mini-session consists of choosing one main ingredient, such as chicken, and then preparing a group of chicken recipes in a single afternoon or evening. A mini-session usually involves only an hour or two of cooking rather than the eight to ten hours often required for a complete month of cooking." ~Deborah Taylor Hough
Good, but not for everyone
I picked up a copy of this book at the library because I wanted to see if I could save time and money by making meals in bulk.Being a vegan, I eat a lot of stirfrys, beans, lentils, soups and stews and I thought it would be easy to substitute some ingredients for the non-vegan ones.Unfortunately, this was not the case.The book suggested that you can make the recipes vegetarian by using TVP or tofu but it just doesn't work.So if you're not a vegetarian/vegan this book would be perfect for you.

Great condition. Arrived quickly.
I had no trouble with this transaction. The book arrived in new condition ahead of scheduled arrival time. Thanks.
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Subjects:  1. Cooking    2. Cooking / Wine    3. Health & Healing - Low Fat    4. Methods - Canning & Preserving    5. Methods - Lite    6. Methods - Quick & Easy    7. Cooking / Canning & Preserving    8. Cooking/Methods - Baking    9. Cooking/Methods - Quick & Easy    10. Frozen foods    11. Make-ahead cookery    12. Quantity cooking   

Subjects:  1. Agricultural Products Processing    2. Agriculture - Agronomy    3. Appropriate technology    4. Equipment and supplies    5. Food Science    6. Food industry and trade    7. Food processing machinery    8. Methods - Canning & Preserving    9. Science/Mathematics    10. Technological innovations    11. Technology    12. Technology & Industrial Arts    13. Agriculture & related industries    14. Food & beverage technology    15. Reference works    16. Small businesses & self-employed    17. Technology / Food Industry & Science   

Reviews (3)

Excellent book - bad mistakes
The book is a translation of an excellent book written by a widely accepted master of his art.
The Foundation of all Bread Books
This is my favorite bread book bar none. However, it's for the serious baker. The recipes are industrial, so you need to break out a calculator and have a scale to measure ingredients. You also need a serious mixer that can simulate an industrial mixer. Kitchen Aid would work, but I use a Bosch.
The ultimate bakers' manual
This book is by the man who revolutionized bread baking and it is excellent.The technical information on flours, oxidation, etc is very good.All recipes are based on the bakers percentage formula so it is very easy to scale anything.It is more for professionals but I have had no trouble adapating it to home use. This book will teach you to be a bread baker, not a follower of recipes. I highly recommend this for anyone who is serious about bread baking.If you are a casual baker of loaves it may be too much.If you can read basic French I encourge you to get the french edition as it costs about 25E's instead of the crazy price for the English translation. ... Read more

Subjects:  1. Courses & Dishes - Bread    2. Food Science    3. Methods - Canning & Preserving    4. Science/Mathematics    5. Technology    6. Technology & Industrial Arts    7. Food & beverage technology    8. Technology / Food Industry & Science   

Subjects:  1. Equipment and supplies    2. Food Engineering    3. Food Science    4. Food industry and trade    5. Methods - Canning & Preserving    6. Science/Mathematics    7. Technology    8. Technology & Industrial Arts    9. Food & beverage technology    10. Technology / Food Industry & Science   

Reviews (2)

Solid introduction to food science, rough around the edges
This book provides a solid introduction to the science of food.It describes what food is made of at the chemical level, and how food reacts to various cooking processes.The information presented in this book is essential to understanding how food substances behave in the kitchen. This isn't the 70's anymore!
I had to get this book for my foods class at school and even though this is a new edition, the pictures are from the 1970's!! The publisher's and authors need to take a look at their datebooks because the rest of theworld is heading into the 21st century! With all the new technology outthere, the book should contain up to date pictures of foods and mealpresentations. I'm very disappointed in this books presentation of food.The only reason I give the book 3 stars is because the information isuseful. ... Read more

Subjects:  1. Cookery    2. Cooking / Wine    3. Family/Marriage    4. Food    5. Food Science    6. General    7. Methods - Canning & Preserving    8. Methods - General    9. Reference    10. Technology    11. Cooking / Culinary Arts & Techniques    12. Dietetics & nutrition    13. Food & beverage technology   

Subjects:  1. Contamination    2. Cooking    3. Fish as food    4. Fishery processing    5. Fishery products    6. Food Science    7. Methods - Canning & Preserving    8. Quality control    9. Specific Ingredients - Meat    10. Specific Ingredients - Seafood    11. Spoilage    12. Technology & Industrial Arts    13. Food & beverage technology    14. Technology / Food Industry & Science    15. Technology: General Issues   

Editorial Review

Pickling food seems like a form of culinary alchemy to most of us. Or we recall it as something grandmothers used to do, laboring over heaps of vegetables and huge, steaming kettles to turn out jars of jewel-like pickles and piquant chutneys.Read more

Reviews (10)

the joy of pickling by linda ziedrich
this book explains about picking the different terms of pickling ... cabbage; hows its done. i ordered this book by the
The Joys Of Pickling
I really enjoyed the book and the recipes But I feel there was
More than cucumbers...
This book is wonderful addition to my cookbook collection. I'm very picky about cookbooks but the minute I got this one home from the library I was hooked. I ordered my own copy the next day. I love the chapter on "Unique Pickles of the Far East".My fridge is never without Korean or Mrs. Kim's pickled garlic; it's so convenient to pluck a peeled, pickled clove or two out of a jar when a meal needs garlic. The chapter on "Quick Pickles" was made for impatient souls like me, these pickles are ready in 2 days or so. There is also a great chapter on chutneys and relishes. Yum!There are so many pickle recipes besides the obvious cukes and green beans. "Joy of Pickling" includes prunes, shrimp, mangoes, purslane, Jicama and many other surprises.
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Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Specific Ingredients - Vegetables    6. Cooking / General    7. Preserving   

Editorial Review

With even a casual reading of Lucy Norris's Read more

Reviews (5)

reviewbook pickled by lucy morris
book is just great about pickling. tells about recipes how to
A great gift for the cooks on your list!
This book helped me fulfill my gift-giving needs for all the cooks on my list. It is not only informative and functional but it is so beautifully presented that it fits just as nicely on the coffee table as in the kitchen. Great recipes and great photographs combine to make one great book.

Eye-Opening and Palate-Tickling
I think this book is fabulous. So cool that someone finally did a really nice book on this subject. The pictures are gorgeous and you can read it like a novel with all the little stories of different people and their backgrounds and recipes -- or you can get right into the pickling process and end up with stuff that you sort of never really thought you could make. I tried the mustard pickles and they were better than anything i've had out of a jar and took about 5 seconds to make. The Haitian Pikliz is insanely spicy, but I can't seem to keep it in my fridge between me and my husband. I can already see a gift idea for lots of my friends...a jar of pickles plus the book. How excellent. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Pickles    6. Specific Ingredients - General    7. Cooking / Canning & Preserving    8. Preserving   

Subjects:  1. Food    2. Food Engineering    3. Food Science    4. Methods - Canning & Preserving    5. Science/Mathematics    6. Shelf-life dating    7. Storage    8. Technology    9. Technology & Industrial Arts    10. Food & Drink / Cookery    11. Food & beverage technology    12. Technology / Food Industry & Science   

Reviews (6)

Excellent resource
I've reviewed many books for both my site and Amazon and this one is a real gem. I was a little skeptical at first but the recipes were great. The food tasted delicious when we took it on our trips.
A Really Helpful Guide
It was really helpful for me in pre-preparing easy to transport tasty meals. I have used a few other backpacking cookbooks but found this one the most helpful. I really loved the Sierra Spaghetti and the summer lasgna. I even make them to eat at home. I thought all the meals when rehydrated tasted amazingly fresh. I was really happy with my purchase and use of this book.

Not enough variety
This was the first backcountry cookbook I bought. I was looking for recipes that could be mostly assembled at home, would be lightweight to transport, and were easy to cook over a backpacking stove.
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Subjects:  1. Backpacking    2. Camping    3. Cooking    4. Cooking / Wine    5. Drying    6. Equipment and supplies    7. Food    8. Hiking    9. Methods - Outdoor    10. Outdoor cookery    11. Active outdoor pursuits    12. Preserving   

Reviews (3)

Excellent Canning Cookbook
I have been using this book for 27 years and mine is just falling apart from all the use.I have 93-dozen jars and at the end of the season all of them are full and with the instructions in this book, my failure rate has been extremely low.

Thank God i found it
For 25 or more years I have been using this book, but last fall, while moving from Texas to NM the moving van was stolen with all our belongings stolen with it. 43 years of marriage gone. Now it's time to start my canning again and I needed my favorite book. No matter how many books I have purchased none compare with this one. Days of searching the net and now I can again enjoy my days in the kitchen.

This book was excellent in 1973 and still is today in 1999
I have owned this book for over 25 years.I love it.The section on Pickles, Relishes and Sauekraut has been my long time favorite.Today, I was searching Amazon.com to see if this book had been revised. ... Read more

Subjects:  1. Canning and preserving    2. Cookery    3. Cookery, American    4. Food, Frozen    5. Frozen foods   

Editorial Review

Never mind all the year 2000-type scare scenarios. Just close your eyes for a moment and imagine what would happen if you became ill and couldn't work, or if an earthquake or hurricane or bomb left your community devastated. It happens all the time. When unexpected disasters happen, people who are even a little prepared are much better off than those who have taken their dependence on outside resources for granted. When you imagine the security of not having to worry about going to the store for even a few weeks, a comprehensive storage system begins to make sense.Read more

Reviews (26)

Disaster Preparedness Books
If you're like I was, you're looking through the various disaster preparedness books wondering which one is best. I have worked my way through 7 of the most popular books and offer a shared review of all of them here. I hope this comparison helps you make a decision.
Will help you prepare for emergencies...
The publisher, Gold Leaf Press Says: Basics has sold over 350,000 copies. Concerns about the Year 2000 computer bug, unexpected job loss, volatile financial markets, and natural disasters such as severe storms have made home storage and preparedness a current topic all across the country. More food prep oriented than emergency
This book has some useful information but it doesn't fit the bill as an emergency book because much of it includes things like recipes which you cook in an 350 degree oven - which you may not have in a true emergency.Also, there are a lot of charts that look good but really don't help that much.9 pages on the use of honey seems a bit much too.Resource section lists lots of resources but closer examination shows that many aren't geared to individuals or only carry one item for emergency use. ... Read more

Subjects:  1. Cleaning & Caretaking - General    2. Cookery    3. Food    4. Gardening    5. Non-Classifiable    6. Preservation    7. Reference    8. Storage    9. Popular psychology   

Reviews (4)

A primer for many types of food preservation and prep...
This book covers canning, freezing, juicing, drying, cold storage/root cellaring as well as making and preserving your own dairy products.It provides a lot of helpful illustrations and many alternative methods of getting the job done given the equipment available (or not available) to you.In fact, this is the first time I've seen directions on making ice cream without a fancy maker! the food police
Beware, in this third edition, the author has decided that you should not have salt, nitrates, sugar or vinegar, these are staple ingredients for food preservation.Because of this, the chapter on preserving and smoking meat has been deleted. Also, many of the pickle recipes have been much altered for the worse. Additionally, imagine the preserves and jellies without sugar (honey as a substitute) . I feel I have been cheated by not being informed of these changes in the description of this book.If a cookbook author decides to set themselves up as the food police, they should inform you of that fact up front. I find the book useless. I am still looking for a real food preservation book.

The Classic Book for Food Preservation
It's a little disconcerting that we need a book to teach us what our Grandmothers new instinctively or by shared knowledge. But, in our whirlwind world of prepared food and fast food, even the most basic preservation techniques can seem like a foreign language. Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Food    5. Methods - Canning & Preserving    6. Preservation    7. Regional & Ethnic - American - General    8. Cooking / General    9. Food & Drink / Cookery    10. USA   

Reviews (7)

It is a JOY
This book is GREAT!!!!If you can, this is the book! I have used so many recipes out of this book already. This is the 1st time I have canned since I was 6 yrs old with my mother making jelly. this book is great.

Great for beginners!
This cookbook contains all the instructions a beginner needs for canning.Being a total klutz in the kitchen and having a negative amount of cooking talent (i.e. can barely make toast without burning either myself or the toast), I wasn't expecting my first canning attempt to be a success.However, it was, and I now have several jars of delicious strawberry jam in my pantry! I will use this book a lot -it contains a nice diversity of recipes.
Timesaving Techniques
A handy book that includes timesaving techniques from microwave oven jams to quick pickles, classic recipes such as Strawberry Jam and Canned Tomatoes as well as exciting new recipes including Christmas Conserves and Four Citrus Marmalade. Recommended.
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Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Methods - General    6. Cooking / Canning & Preserving    7. General cookery    8. Preserving   

Reviews (7)

Delicious, Dependable Recipes
I used to daydream about moving to Maine.Now I daydream about moving to Maine so I could become Elinor Klivans' best friend!This is my most-used dessert cookbook and provides some of my favorite bedtime reading.I'm addicted to the chocolate chocolate chip cookies and chocolate chip cinnamon twists; while my husband loves the peanut butter milk chocolate chip cookies and the white chocolate-chocolate covered cherry brownies.I almost always have a batch of chocolate truffle sauce in the freezer and am not too proud to eat it by itself when a chocolate craving hits.Besides these everyday standbys, this book has provided special occasion desserts that bring raves from guests.The Razzle-Dazzle Raspberry Fudge Pie is a favorite, as are several of the cheesecakes.
Hey, It Really Works
When I first ran across this book, I was skeptical. The positive comments on the dust jacket that the recipes really work convinced me and I tried them. I was surprised when all of the recipes worked (the ones I tried, anyway). I now regularly make chocolate desserts from this book and freeze them. Being able to just take something rich and chocolaty from the freezer, thaw, and eat is something not to be missed. This was a good book!!!
This book was good i found it had alot of stuff to help me with making and choosing the right chocolate to use!!! The chocolate is a part of our world and we should all try it once and a while!!!The world has had its eye on chocolate and i think u should put some chocolate into your life! So that brings me right back to this book chocolate is the best thing to experiment on with how to make it you should try it once in a while!!! I made some chocolate and it was my first time and it just tasted delicious!! So if your a chocolate lover(like me) than you just have to read this book!!! ... Read more

Subjects:  1. Cookery (Chocolate)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Chocolate    5. Courses & Dishes - Desserts    6. Desserts    7. Make-ahead cookery    8. Cookery by ingredient    9. Cooking / Chocolate    10. Freezing   

Reviews (2)

Different Recipes
This book is packed with a lot of very different recipes. Simple basic instructions and ingredients to work with. I would definitely recommend it.

I made wonderful sour fermented dills after I read this book
I found this book in the local library several years ago.I read it from cover to cover.I just had to buy it!The front part of the book covers theory in detail.I learned all about fermenting pickles (full sours and half sours, etc.)There is information on making your own sauerkraut.Most of the recipes are for non-fermented pickles.There are recipes covering a wide variety of vegetables.An excelent book for both recipes and basic information on both fermented and non fermented pickles.I have tried many of the recipes. ... Read more

Subjects:  1. Canning and preserving    2. Cookery    3. Cookery (Relishes)    4. Cooking    5. Cooking / Wine    6. Pickles    7. Specific Ingredients - Herbs, Spices, Condiments    8. Specific Ingredients - Vegetables    9. Cooking / Herbs, Spices, Condiments    10. Preserving   

Reviews (17)

I love this book!
This is one of my favorite cookbooks.The recipes are very easy and it contains more useful recipes than any other cookbook I have except Betty Crocker.From salsas to conserves to chutneys to marmalades, this book is just excellent.I've loved every recipe I've tried!

small batch
I like this book very much but it wasn't what I thought I was getting. I purchased it thinking it was a canning book.
Preserving...a little bit at a time...
This little book is an invaluable resource for those who have small gardens or just a few fruit trees in a yards, or who buy small quantities of stuff to be preserved.I have used it quite a bit since I bought it a couple of years ago.
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Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Fruit    5. Methods - Canning & Preserving    6. Preservation    7. Vegetables    8. Cooking / Canning & Preserving    9. Preserving   

Reviews (6)

Not worth the time or money
I am a food professional and consulting chef with many years experience curing and smoking. I found much of the information to be incorrect and some of it unsafe from a food handling, curing, and smoking perspective. There are much better sources of information available, both in books and on the Internet.

Cold-Smoking & Salt-Curing Meat, Fish,& Game
I bought this book for our son inlaw, He seems happy with it after having a good look but has not tried anything out of it at present

Not what I had hoped for . . .
This slim volume, while interesting, did not provide the depth I had been hoping for.However, what really ticked me off is that the index is horrible. I was particularly interested in a recipe for cold-smoked salmon.There is one in the text, but it doesn't show up in the index.Of course the author also suggests cooking the smoked salmon before eating -- yeah, that would be great on a bagel! ... Read more

Subjects:  1. Cookery (Smoked foods)    2. Cooking    3. Cooking / Wine    4. Smoked fish    5. Smoked meat    6. Specific Ingredients - Meat    7. Cooking / Culinary Arts & Techniques    8. Preserving   

Reviews (3)

making use of my new smoker
The book in conjunction with the directions for my new smoker was very useful as it contains numerous recipes along with short shorties on the history of smoking

Recipes are inaccurate
First as another reviewer stated the salt to sugar ratios are off. Secondly the book tells you to smoke a brisket at 350 for about 1 hour per pound.I'm not an expert at smoking by any stretch of the imagination, but I know that brisket needs to be smoked low and slow, otherwise tough brisket and a ruined meal.I also have a problem with adding liquid smoke to recipes as a couple in this book have, it seems to have a chemical aftertaste.The game recipes are scant with only one for venison.I do like the tables in the back for brining and smoking times.If you want a book that gives a little information on everything with some interesting recipes go ahead and buy it.If you want a book that teaches you the art of smoking this one isn't for you.

Excellent variety of smoke cooking recipes.
A complete and interesting compendium of recipes and smoke cookingmethods.The advanced smoke cooker will enjoy this book and find some newideas within.The section on sausages and pemican, two of the advancedsmoke cooking skills, are expecially helpful.The beginer may bedisapointed in the results of applying the recipes due to one majoroversight.Read more

Subjects:  1. Cookery (Smoked foods)    2. Cooking    3. Cooking / Wine    4. Methods - Special Appliances    5. Reference    6. Smoked fish    7. Smoked meat    8. Preserving   

Editorial Review

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Reviews (26)

Excellent resource
On Cooking is an excellent resource for basic and mid level food knowledge. Besides recipes, On Cooking provides insights into food safety, nutrition, menu planning, history, knife skills and many other basics. On Cooking also contains many useful and tasty recipes to reinforce the skills presented in the book. On Cooking is an excellent "general" cookbook containing everything from salad dressings to desert. You should note that if you are a student and this is a required text, there are 2 versions of On Cooking under each edition. One being the complete version sold to institutions and another (probably available on Amazon) with a couple chapters removed and having a green cover instead of white. I'm not sure why this is done but you should know what your getting when you but it.

On Cooking
Excellant how to text. Covers all cooking methods and foods. We used it as a text in Intro to Culanary Arts at the local Vocational School.
Culinary Arts.
One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school.(That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.)In addition to numerous recipes and pieces of valuable advice, information and memories - particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table - Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without:A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.
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Subjects:  1. Business & Economics    2. Business/Economics    3. Cookery    4. Cooking / Wine    5. Industries - Hospitality, Travel & Tourism    6. Methods - Canning & Preserving    7. Methods - Professional    8. Cooking / Culinary Arts & Techniques