Reviews (2)

Comprehensive Book on Storing and Preserving food
Emphasizing the enhancement of nutrition, this is one of the mostcomprehensive books available today on the subject of storing andpreserving foods.Recipes and processing methods have been collected fromindigenous people worldwide.These practical and traditional techniques ,many of which were nearly lost forever, have been collated and set out in awell-defined and easy to follow manual which is of value to anyoneinterested in processing and storing food.Chapters are set out under thefollowing headings: Learn what your ancestors knew all along
This book is a tome. A holy bible.Read more

Subjects:  1. Agriculture - Agronomy    2. Cooking    3. Food Science    4. Nutrition    5. Reference    6. Technology & Industrial Arts    7. Agriculture & Farming    8. Preserving   

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

Reviews (2)

informative, handy, with large scale recipes
This book teaches you how to safely---with large emphasis on safety and hygiene---prepare, and store meat using a wide variety of canning, freezing, and curing methods.The text is well-illustrated with diagrams of equipment (including sausage makers, and smokers) and methods.There are plenty of helpful tips, and handy charts indicating how long a product should be heated per pound (with time adjustments when cooking at altitude).The recipes in the book are massive. Most require 100lb of meat,pounds of salt, and gallons of water; a few handful of recipes call for 3-10 pounds of meat.

for the carnivore in you!
Join the generations of hunters in the wild & in the aisles of local supermarkets who have learned to can, freeze, cure & smoke meat, fish & game with this simple, safety-conscious primer about making beef jerky, bologna, cured turkey, bacon, corned beef, pemmican, clam chowder, & much, much more.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Fish as food    4. Meat    5. Methods - Canning & Preserving    6. Preservation    7. Cooking / Canning & Preserving    8. Food & Drink / Cookery   

Subjects:  1. Food Science    2. Methods - Canning & Preserving    3. Processing    4. Science/Mathematics    5. Technology & Industrial Arts    6. Vegetables    7. Food & beverage technology    8. Technology / Food Industry & Science    9. Technology: General Issues   

Reviews (9)

Detailed but lacks variety
This is a good canning book.The recipes are detailed and easy to follow.Unfortunately, the book is 'light' on recipes and variety. I didn't notice anything extraordinary about the recipes in the book.This would be a good canning book for the beginning canner but advanced canners should keep looking.

Better Homes and Garden Presents: America's All Time Favorite Canning & Preserving Recipes
The book itself was packeged well and as described.Only problem ~ wasn't shipped until one week after the purchase date.

Very Easy to Understand
This book was very easy to understand.There are not a lot of recipes in it, but the ones that I tried were extremely good.The recipes are in easy to understand terms and make small family sized batches of goods, using products you have on hand.
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Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. Cooking / Canning & Preserving    5. Food & Drink / Cookery   

Reviews (2)

Great encyclopedia of Far Eastern pickles
This book is full of color photos, not just of finished dishes, but of the main ingredients before cooking. This is especially helpful for those of us who are not Japanese and who do not know what a particular Japanese ingredient is. Of course many of these ingredients may not be available in regular supermarkets, but if you go to an Asian supermarket, especially a Japanese specialty store, you will find them there. Personally I never liked Western style pickles (too sour) so I am happy to find this book. I like to make them the night before so I have pickled vegetables the next morning for breakfast, along with hot cereal that's cooked overnight from a crock pot - I hate cooking for breakfast in the morning! These pickles are so refreshing they are great when eaten with a heavy, fatty dish, or as an appetizer. All recipes are very easy and some steps are even pictured in full color in case you are not sure about the procedure. There are also a few recipes that use pickles as ingredients.

Can't get any easier!
The recipes are easy to follow.Some of the recipes have photos picturing specific steps of the recipes and all have the finished product photo.This book will also recommend different recipes & their page numbers for the originally called for main vegetable, which gives you a large variety of tsukemono recipes.There are also some suggestions on using the finished products in main dish recipes. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. Regional & Ethnic - Japanese    5. Japan    6. National & regional cuisine    7. Preserving   

Reviews (3)

Quote from Mr. Jack Lay, president of Refined Sugars , Inc.
Mr.Lay commented in the "about the editor/author" that: "as the editor of the handbook, Dr. Chou has provided a reference tool which will be valuable to the experienced technologist as well as an invaluable aid in training those who are new to the industry"

Quote from Mr. Jack Lay, president of Refined Sugars , Inc.
Mr.Lay commented in the "about the editor/author" that: "as the editor of the handbook, Dr. Chou has provided a reference tool which will be valuable to the experienced technologist as well as an invaluable aid in training those who are new to the industry"

More details
Not exactly light reading, but indispensable to those in the field.Read more

Subjects:  1. Agriculture - General    2. Food Science    3. Handbooks, manuals, etc    4. Manufacture and refining    5. Methods - Canning & Preserving    6. Science/Mathematics    7. Sugar    8. Sugar Technology    9. Technology    10. Technology & Industrial Arts    11. Cooking-Methods - Canning & Preserving    12. Food & beverage technology    13. Reference works    14. Technology / Agriculture & Animal Husbandry    15. Technology / Food Industry & Science    16. Technology-Agriculture - General   

Subjects:  1. Food Science    2. Manufacturing    3. Methods - Canning & Preserving    4. Science/Mathematics    5. Technology    6. Technology & Industrial Arts    7. Biology, Life Sciences    8. Technology / Food Industry & Science   

Subjects:  1. Food    2. Food Science    3. Preservation    4. Science/Mathematics    5. Storage    6. Technology    7. Technology & Industrial Arts    8. Food & beverage technology    9. Mathematics and Science    10. Technology / Food Industry & Science   

Subjects:  1. Coloring matter in food    2. Congresses    3. Flavor Technology    4. Food Content Guides    5. Food Science    6. Methods - Canning & Preserving    7. Science/Mathematics    8. Technology    9. Technology & Industrial Arts    10. Food & beverage technology    11. Technology / Food Industry & Science   

Subjects:  1. Food Engineering    2. Food Science    3. General    4. Medical    5. Methods - Canning & Preserving    6. Microwave food products    7. Microwave heating    8. Technology    9. Technology & Industrial Arts    10. Food & beverage technology    11. Microwave technology    12. Technology / Food Industry & Science   

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

Reviews (3)

Teriffic book for a beginner!
I used this book when i was just starting to learn how to can, and it was a savior.Provides detailed, step-by-step instructions on how to can, freezer, and dry store.Also contains great basic receipes to get you started.

A Practical and Simple Guidebook for Preserving Food
I used to feel intimidated about preserving fresh vegetables.I thought all sorts of expensive equipment and a vast knowledge of preserving wereneeded in order to successfully preserve food.Then I purchased a copy ofThe Busy Person's Guide to Preserving Food and was delighted to find that Icould almost effortlessly preserve many of the fresh vegetables I grew andstill have good results with the finished product.Now, I look forward toa healthy crop of green beans, yellow squash, zucchini, and tomatoes and nolonger wonder what I'll do with all of the produce.

Great Book
This is an easy book to follow.I've never canned before and this book made it easy.The results were good also. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Food    4. General    5. Methods - Canning & Preserving    6. Methods - Quick & Easy    7. Preservation    8. Cooking / Canning & Preserving    9. Preserving   

Reviews (6)

Great Book, Not So Great Recipes!
Although this book gives excellent tips on the techniques and 'know how' of canning, the recipes are quite lacking in exact measurements.I have now made three of the recipes in this book and have had to modify all three.For example, the recipe for Cranberry Orange Relish calls for a full cup of vinegar.After following the recipe exactly it ended up tasting like a bad, vinegary wine.Next time I will decrease the amount of vinegar by 1/2 a cup. A good book for beginning canners.
This book is very thourough. The step-by-step instructions on what to do and what NOT to do are idiot proof. The book explains everything you would need to know to properly can foods. I recommend it for first time canners such as myself. The only downside-not many recipes. Also I only have a water bath canner and nearly half of the recipes are for a pressure canner. I did make some excellent Berry Jam from the book and it turned out perfect. (the first time too) A great book for beginners ready to dive in and can to their hearts content.

What a great book!
I am new to canning, but not new to dabbling in the kitchen, so I felt it was time to learn. I ordered this book before the holidays so I would have time to read it thoroughly and learn to use my canner in time to give gifts to my friends for the holidays. I've been able to pick a nice variety of recipes so not all my friends receive the same item.There were a few helpful tips that weren't in some of the other canning books I read with explanations as to 'why'. I purchased a couple of canning books at the same time as this one and borrowed a couple more, but find myself coming back to this book the most! ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Cooking / Reference    6. MUSIC & DANCE - INSTRMTS/INSTRCT TPB    7. Preserving   

Reviews (2)

Recommended for gourmet pickling enthusiasts
From garlic pickled in honey, to sweet and sour shallots, stuffed cucumbers, and so much more, Quick & Easy Tsukemono: Japanese Pickling Recipes is packed from cover to cover with colorful photos, intriguing dishes simply not to be found elsewhere, and preents them with a lively presentation which lends to easy home pickling for even the most novice kitchen chef. Even home cooks used to traditional pickling dishes will find plenty that will be new to them here; for Tsukemono's Japanese emphasis is very different from American pickle recipes. Quick & Easy Tsukemono is unique and enthusiastically recommended for gourmet pickling enthusiasts!
Korean Kim-chee and traditional Japanese side dishes
No Japanese meal is complete without tsukemono. Whether you are having a traditional dinner, some sushi, a bowl of udon or even a plate of curry rice, in a Japanese home or restaurant a small dish of pickled yummies will always be set aside your plate, providing a colorful and flavorful accompaniment.
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Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Methods - Canning & Preserving    5. Regional & Ethnic - Japanese   

Reviews (1)

"...an authoratative...guide to food industry statistic..."
Review by James M. MacDonald, Economic Research Service, USDA, appearing in the American Journal of Agricultural Economics, February 1999, page 252-253.Read more

Subjects:  1. Big business    2. Business & Economics    3. Business / Economics / Finance    4. Food And Beverage Industries (Economic Aspects)    5. Food Science    6. Food industry and trade    7. Industries - General    8. Industries - Hospitality, Travel & Tourism    9. Methods - Canning & Preserving    10. Reference    11. Science/Mathematics    12. United States    13. Food & beverage technology    14. Food manufacturing & related industries    15. Technology / Food Industry & Science    16. USA   

Reviews (2)

Compare to How to Dry Foods
This has more methods of drying (including sun-drying), it has information on pretreating foods. Similaritiesto previous out of print Garden Way Book
This book will be a happy surprise for those of you who are looking for the out of print and hard to find "Garden Way's Guide to Food Drying" by Phyllis Hobson.This is basically the same book, with all the tips and hints for drying vegetables, fruits and herbs, but with even more recipes than the out of print book. Both the author and the publisher are the same. ... Read more

Subjects:  1. Cookery    2. Cookery (Dried foods)    3. Cooking    4. Cooking / Wine    5. Dried foods    6. Drying    7. Food    8. Methods - Canning & Preserving    9. Reference    10. Cooking / Canning & Preserving    11. Preserving   

Subjects:  1. Coloring matter in food    2. Food Science    3. Methods - Canning & Preserving    4. Pigments    5. Science/Mathematics    6. Technology    7. Technology & Industrial Arts    8. Food & beverage technology    9. Pharmaceutical technology    10. Pigments, dyestuffs & paint technology    11. Technology / Food Industry & Science   

Subjects:  1. Agriculture - Animal Husbandry    2. Agriculture - General    3. Food Science    4. Methods - Canning & Preserving    5. Science/Mathematics    6. Technology    7. Technology & Industrial Arts    8. Biology, Life Sciences    9. Technology / Food Industry & Science   

Subjects:  1. Cooking    2. Food Science    3. Industries - General    4. Methods - Canning & Preserving    5. Reference    6. Technology & Industrial Arts    7. Food & Drink / Cookery    8. Food & beverage technology