Subjects:  1. Canning and preserving    2. Food Biotechnology    3. Food Science    4. Science/Mathematics    5. Technology    6. Technology & Industrial Arts    7. Food & beverage technology    8. Technology / Food Industry & Science   

Reviews (5)

Limited Value
This book tries to cover everything and succeeds at very little.It covers everything from how to build a smoker from a used refrigerator to recipes.But.. none of these topics are covered extensively or very well.
My Old Buddy
I purchased this book WAY back in the late 70's when I was a meat smoking fool. Many years have past since those smoky days and now I find that I'm back at it again. (Smoking meat that is)Sadly my old copy of this book did not withstand the rigors of time...May it RIP! I was THRILLED when I found my old trusted friend listed here on Amazon. Useful Smoking Advice
This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Specific Ingredients - Meat    4. Preserving   

Reviews (18)

Jamlady Cookbook review
I have taken professional courses on jam making in the past 3 years.I am amazed with how thorough the jamlady cookbook is.I was especially pleased with the knowledge on the following topics: the french plunge method, and how to make homemade apple pectin.
This Jamlady Cooks
I have just discovered cooking as my new hobby.I wanted to try to make my own jam - preserves.The Jamlady Cookbook was just what I needed to get me started.Every receipe I tried came out exactly as it should.A great book for the novice jam maker.

Home Canner's Review
As an amateur home-canner, I found the book to be very helpful in regard to the theory of why jams work or why they fail.The technical info is great. From a recipe stand-point, I was a little disappointed. Most of the recipe's are something that the basic amateur home-canner will never use.If you want a simple recipe for blackberry jam, you will not find it. With some adjustment from other recipe's,you can make it work.Overall, I am glad I have the book,but it is not a "basic" jam-book. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Health & Healing - General    4. Jam    5. Jelly    6. Methods - Canning & Preserving    7. Food & Drink / Cookery   

Features

• Illustrated

Subjects:  1. Agriculture - General    2. Beverage Technology    3. Coffee    4. Field Crop Management    5. Food Science    6. Methods - Canning & Preserving    7. Science/Mathematics    8. Technology    9. Technology & Industrial Arts    10. Agriculture & related industries    11. Cooking / Coffee & Tea    12. Crop husbandry   

Subjects:  1. Chemistry - Industrial & Technical    2. Food    3. Food Microbiology    4. Food Science    5. Laboratory manuals    6. Life Sciences - Biology - Microbiology    7. Methods - Canning & Preserving    8. Microbiology    9. Science/Mathematics    10. Technology    11. Technology & Industrial Arts    12. Food & beverage technology    13. Microbiology (non-medical)    14. Science / Chemistry / Technical & Industrial   

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

Reviews (4)

falls short
I must agree with the other reviews. The photographs in this book are gorgeous, but the recipes fall short and miss vital steps. For example, none of the recipes call for the initial no-refrigeration period so that the kimchis can properly ferment. I now find myself very frustrated that I have been missing this step for so long, due to this book's shortcomings.
Pros & Cons
Hi :D
Colorful but confusing
This is a great book if you're researching kimchee but not if you're actually trying to make it.
Read more

Subjects:  1. Cookery, Korean    2. Cooking    3. Cooking / Wine    4. Kimchi    5. Korean cooking    6. Methods - Canning & Preserving    7. Regional & Ethnic - Asian    8. Cookery by ingredient    9. Korea    10. National & regional cuisine   

Reviews (1)

Fantastic book - have had it for years and it gave me my first salsa recipe
Tons of recipes of flavorful dishes and has the best salsa reciple I have ever tried - Big Red Table Salsa. Amazing stuff. I have tried 5 or so of the recipes and each one never fails to please. Highly recommended. ... Read more

Subjects:  1. Condiments    2. Cookery    3. Cookery (Relishes)    4. Cooking    5. Cooking / Wine    6. Relishes    7. Specific Ingredients - Herbs, Spices, Condiments   

Reviews (5)

Keeping Food Fresh: Old World Techniques and Recipes
This is a great compendium of old-world preserving techniques that can still be used today.A great resource for kitchen gardeners who treasure their ability to feed themselves around the year with their homegrown and preserved produce!Low-energy techniques make it possible to preserve without depending on electricity.

What Grandma forgot to tell you.
If you're like me you missed learning the ways of preserving food without canning or freezing at your mother or grandmother's elbow.This book is an excellent reference for an experienced cook to learn some forgotten or abandoned ways of food preservation.
Fascinating, but not a normal cookbook
The recipies in this book were submitted by French magazine readers, and cover a wide variety of traditional preservation techniques: preserving with vinegar, oil and sugar; preserving with alcohol; preserving by lactic fermentation; and several other techniques.Read more

Subjects:  1. Cooking / Wine    2. Food    3. Food Science    4. Methods - Canning & Preserving    5. Preservation    6. Science/Mathematics    7. Technology    8. Organic gardening    9. Preserving   

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

Reviews (1)

Don Holm's book of food drying, pickling and smoke curing
Excellent! practicle guide with listed ingredients and all the informationyou need on the topic. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Dried foods    5. Methods - Canning & Preserving    6. Reference    7. Smoked fish    8. Smoked meat   

Reviews (2)

Returning book immediately
I ordered this book hoping to find some good recipes for BBQing but instead I found a book that would you give part of the recipe and then you need the secret ingredient, cookshack's rib rub.Most of the recipes require you to order different types of rubs from cookshack instead of giving you the information needed to make the rub.

Disappointing at best.....
I purchased a Cookshack smoker over 5 years ago and have experimented with it off and on.While I realize that barbeque is more art than science, I have been frustrated by the lack of information on just how much wood to use with particular recipes.I pre-ordered this book in anticipation of learning some secrets and tricks in the use of the Cookshack smoker.I waited for more than a month for delivery of the book and upon receipt of it, I eagerly delved into it looking for answers to my many questions.To my great disappointment, this book offered absolutely no information that I hadn't learned from trial and error.How much wood should I use?The book suggests that I consult the Cookshack Operator's Manual.There are some general guidelines but the guidelines don't tell you what amount of wood works best with what amount of food.Although I have had some delicious food from the Cookshack, if I am cooking for guests, I use my Brinkmann smoker as I am more confident that the food will be cooked to perfection.The water smoker takes longer, but is more forgiving than the sealed, dry smoking Cookshack. People who like to smoke fish will find 48 pages of recipes.If you prefer beef or pork, the list is much smaller, 16 and 15 pages respectively.There are also small sections dedicated to sausages, lamb and game.In short, this is a book that should have been a digest for Cookshack owners and prospective buyers.At best, it is a generic guide for smoking recipes.It doesn't promote the product line and it isn't a worthwhile choice for anyone new to smoking foods. ... Read more

Subjects:  1. Cookery (Smoked foods)    2. Cooking    3. Cooking / Wine    4. Methods - Barbecue & Grilling    5. Methods - Canning & Preserving    6. Methods - Outdoor    7. Methods - Special Appliances    8. Smoked meat    9. Gadget cookery   

Reviews (6)

Best Cookbook You Can Buy
I have many many cookbooks, and this one is by far my favorite.I have made almost every meal in the book and they are almost all fantastic.If you need to spice up your nightly meals with easy tasty recipes, this is the book for you.I'm a working mom without a huge amount of time and coming home to a quick delicious meal is so nice.

Welcome back, appetizers !
Many of us fall into the habit of either not making appetizers or making the same appetizers over and over.But with Tod Dimmick's book, that no longer has to be the case.He reminds us that the simple appetizers, as well as the more complex, are within our reach.I was reminded of many of those wonderful combinations - salty prosciutto mixed with cool, slightly sweet melon or rich, creamy blue cheese mixed with pears.Welcome back, appetizers.It's good to see you again.

Exactly what I wanted
Tod clearly is no dummy when it comes to making tasty and nutritious meals for a busy family.While I am not a novice in the kitchen, many nights I am not in the mood to make elaborate meals.However, I still desire to have something beyond the basic.Tod's book fits that bill perfectly.Its emphasis on fresh ingredients and influences from many cuisines makes it the perfect book for the sophisticated palate that either lacks the hours or the inclination to spend their time in the kitchen.The layout is easy to comprehend, and the explanations of ingredients, tools and methods for less advanced cooks is concise but thorough.Finally, his categorizations make sense and lend the air of a comprehensive text.Overall a great basic cookbook. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - General    4. Methods - Canning & Preserving    5. Methods - Quick & Easy    6. Quick and easy cookery    7. Cooking / Quick & Easy    8. Main courses   

Reviews (1)

A tribute to the piquant palate
A friend recommended this book when we were looking for texts for our food-centered website,Gorged and I fell in love with the combinations of flavors and textures.Read more

Subjects:  1. Condiments    2. Cookery    3. Cookery (Relishes)    4. Cooking    5. Cooking / Wine    6. Health & Healing - Low Fat    7. Methods - Quick & Easy    8. Regional & Ethnic - General    9. Relishes    10. Specific Ingredients - Herbs, Spices, Condiments   

Reviews (12)

I've searched for months...
I got this book many years ago used from a library on a whim, because I liked the cover.I think I lost it when I moved out of my parents' house and broke up with my boyfriend of two years, *of course* the time when I needed it most.I've been searching for months and scouring my brain for the title of this book, and now that I've found it, *sigh*I can feel my wounded heart healing already.It's a fantastic and wacky book, so random, it's absolutely perfect for the scattered-brain effects of post-breakup trauma.

A lesson to learn!
I am glad I read it! I started the book and immediately thought this woman was crazy, a looney, a wack job. After getting a feel for the book I realized that although this woman seemed crazy to me, I related SOME things to her. It's been awhile but years ago I remember going through a break up that was hard to let go. Now, I was in high school and that to me is a teenager thing but I could relate. Different phases, different situations but probably all the same feelings. This book jumps around to different things which keeps you interested on her journeys, all the while learning a little about canning. Something I know NOTHING about. In the end it comes together, it's a amazing how all the jumble of stories, times, thoughts come together to show a lesson learned. Now, I have a feeling each reader will take something completely different from this book, a lesson of some sort!
A Recipe for Mending
Simply stated, one of the best books for healing and growth (and humor) I've ever read...well, to be specific, I've ever read 5 times! It's a simple read, yet keeps your eyes glued to its pages; its voice strikes you right to your core and makes you wonder if it wasn't written solely for you! I've loaned it to friends a million times over, and it's never been received with anything less than pure excitement, relief, pleasure, and appreciation. Great writing, great book, great lessons. It's both practical and spiritual, humorous and poignant, insightful and memorable. It's a book you won't soon forget. ... Read more

Subjects:  1. Biography / Autobiography    2. Case studies    3. Cooking    4. Depression    5. Man-woman relationships    6. Methods - Canning & Preserving    7. Psychology    8. Separation (Psychology)    9. Women    10. Cooking / Canning & Preserving   

Subjects:  1. Cooking / Wine    2. Food    3. Food Science    4. Food industry and trade    5. Hazard Analysis and Critical C    6. Hazard Analysis and Critical Control Point (Food safety system)    7. Methods - Canning & Preserving    8. Microbiology    9. Quality control    10. Science/Mathematics    11. Technology    12. Biology, Life Sciences    13. Technology / Food Industry & Science   

Reviews (1)

Kimchi is great food!
If you would like some authentic Korean recipes for Kimchi, this is a great book! It shows exactly how to make a lot of different kinds, and the pictures are great. I've seen some recipes elsewhere for "basic" kimchi, but there are many, many different kinds and very few are written anywhere.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Kimchi    4. Methods - Canning & Preserving    5. Specific Ingredients - Natural Foods    6. Food & Drink / Cookery    7. Korea   

Subjects:  1. Flavor Technology    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. Amido.    2. Carbohydrates    3. Chemistry - General    4. Chemistry - Organic    5. Composition    6. Congresses    7. Consumer Health    8. Diet / Health / Fitness    9. Food    10. Food Content Guides    11. Life Sciences - Biochemistry    12. Methods - Canning & Preserving    13. Organic Chemistry    14. Science    15. Science/Mathematics    16. Starch    17. larpcal    18. Food & beverage technology    19. Science / Chemistry / General   

Reviews (1)

Natural Food Preservation
This book is a guide to preserving fruits and vegetables while avoiding processed sugar.Although the book refers to honey in the title, not all the recipes use honey, but they all seek to preserve food in natural ways, without sugar or other questionable additives.The book begins with a short introduction describing canning methods and equipment.Then there are chapters on jams, preserves, butters and conserves, canned fruits, pickling,and dried foods.An appendix contains useful charts with amounts of food to be grown and canned for a family of six, a calendar showing which produce items are likely to be in season when, and some tips for canning.Specific canning tips for different techniques are also included in each of the chapters.There is an index.
Read more

Subjects:  1. Canning and preserving    2. Cookery    3. Cookery (Honey)    4. Cookery (Natural foods)    5. Cooking    6. Honey    7. Specific Ingredients - Natural Foods