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

Reviews (1)

The Book Is Great!The Meals are sooooo somple!
I love this book!The meals are so simple and what I like best is the book tells me how much to store for one month using the recipies from the book! ... Read more

Subjects:  1. Cooking / Canning & Preserving    2. Cooking / Quick & Easy    3. Cooking / Wine    4. Methods - Quick & Easy    5. Canning & Preserving    6. Cookery    7. Cooking    8. Food    9. Low Fat    10. Low-fat diet    11. Quick & Easy    12. Quick and easy cookery    13. Recipes    14. Storage   

Subjects:  1. Cold storage    2. Cookery    3. Food, Precooked    4. Preservation   

Subjects:  1. Preserving   

Reviews (2)

Lovely photographs, inspirational book on canning
This was the first book on preserving and canning that I owned.As with the gardening books by Georgeanne Brennan, everything in here is beautifully photographed, arranged in four seasonal sections to guide the reader to recipes that include ingredients available according to what time of year you are canning at the moment. Easy and innovative canning recipies presented beautifully
I have used the Glass Pantry for 3 years now to make delicious Christmas gifts. I've found the book easy to use, and beautiful to look at. The recipes make small amounts but they're easy to multiply unlike some canning recipes with which you seem to be preserving for an army. Read more

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

Reviews (1)

An extremely useful book for ideas for preserving foods.
As a relatively new gardner who plants more than she could ever eat in a season but who knows little about what do with harvests, I found this book useful, easy to follow, and fun to read. Even though this book is a little package--only 96 pages including the index--it is packed with information. The step by step instructions are relatively easy to follow and are not overly complicated by jargon.The author never assumes that one will already know how to can or even blanche.I appreciated the tips and explanations. This book provides directions for freezing whole meals as well as canning jellies and other more traditional preserving techniques.I especially liked the ideas for preserving herbs so I can have my own grown herbs for use in the kitchen all year long. The book has wonderful photos and an abundance of ideas for utilizing a whole harvest. I am pleased I found this book in time to get my plums, tomatoes, and all the other fruit and vegetables I grew preserved and put to good use ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Fruit    4. Fruit Processing    5. Methods - Canning & Preserving    6. Preservation    7. Specific Ingredients - Fruit    8. Specific Ingredients - Vegetables    9. Vegetable Processing    10. Vegetables    11. Vegetarian - General    12. Cooking / Canning & Preserving   

Reviews (1)

Good Basic Storage Cookbook
Great book! Good for cooking with home food storage items. Recipes, hints and facts. It's old (1972) but still good info. I got my copy to read through the library system and I want to my own copy now! ... Read more

Subjects:  1. Christianity - Christian Life - General    2. Religion - Christian Life    3. Religion - Christian Living    4. Cookery (Dried foods)    5. Drying    6. Food    7. Preservation    8. Storage    9. Survival and emergency rations   

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Cooking / Canning & Preserving   

Editorial Review

Oded Schwartz turns the illustrated format favored by publisher Dorling Kindersley into a lushseduction in this book. Nearly every page offers pictures of glorious jams and jellies, fruit butters,chutneys, pickles, preserved meats, smoked fish, and sausages that make your mouth water. Schwartz'svivid descriptions of the more than 150 recipes are as alluring as the stunning photos. Recipe directions areeasy to follow and Schwartz gives technical advice to help ensure that successful, safe preserving is clearand simple. He also includes valuable guidance on selecting ingredients along with a brief but interestinghistorical and ethnic background of preserving food. ... Read more

Reviews (10)

beautiful
Beautiful book with lovely recipes and stunning photos - as satisfying to read as it is to make the recipes.

I Rushed To Buy This Book
Like the previous reviewer, I first met this book in the library and searched all over for my own copy. I've rarely encountered a food book so beautiful and yet so useful. Every step in every conceivable process of preserving food is illustrated in sumptuous color. The color detail helps when you take on a complicated project like curing your own ham or smoking your own fish. I suppose you don't need such detail when you make pate, but the photography here is nearly as good as the real thing. Filled with nuts and bolts, the book at the same time qualifies as a mainstream coffee table book. I use it both ways. A great introduction and a very useful reference book
I got this from the library and loved it so much I had to buy it for myself.That was hard, since it was out of print at the time, but I found a used copy.It's chock full of pictures and could even be considered a coffee table book, but this volume is long on information as well.I'm no expert on canning, drying, preserving, pickling, etc., but it seems to me that Schwartz covers all the bases here. I haven't delved as fully into the whole preserving world yet as much as I would like to, but my earliest efforts at pickling and preservng has been made much easier by this handy volume.My problem is that my garden isn't big enough to produce goodies and faster than I can eat them, but I'm hoping that this will change in the future.Seriously, this is a great book. ... Read more

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

Subjects:  1. Anthropology - Cultural    2. Food Science    3. Fruit    4. Methods - Canning & Preserving    5. Social Science    6. Sociology    7. Storage    8. Technology & Industrial Arts    9. Vegetables    10. Food & beverage technology    11. Technology / Food Industry & Science   

Reviews (1)

Wonderful Book
I want everyone to know what a wonderful book this is.It has a lot of information presented in a great format.The learning experience is great.It's a great guide to techniques and a must for anyone interested in cooking. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Methods - General    6. Reference    7. Main courses    8. Reference works   

Reviews (1)

good overview
The writer was a biologist and animal husbandman with the USDep.'ts of Agriculture and Interior.This book is a meticulous andcomplete guide to the practice of butchering, from slaughter to sausage.Ashbrook covers cattle, sheep, fish, pigs and poultry; most of the book teaches you how to kill and do basic, on-the-spot butchering.It will not tell you where and how to cut strip steaks, but it will tell you what to feed an animal before you kill, and where to make the first few cuts after the creature hits the ground. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Preserving   

Subjects:  1. Food Engineering    2. Food Science    3. Food industry and trade    4. Methods - Canning & Preserving    5. Science/Mathematics    6. Technology    7. Technology & Industrial Arts    8. Biology, Life Sciences    9. Technology / Food Industry & Science   

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

Subjects:  1. Cooking / Wine    2. Methods - Canning & Preserving    3. Sale Books   

Reviews (4)

Large quantities
The Canning, Freezing, Curing and Smoking of Fish and Game, seemed that is was written more for domestic animals than game.While the information was cited well, with full USDA references.In the directions for these processes, quantities were given that I couldn't imagine using unless I had a whole cow or pig to do.

Surviving hard times
This is an excellent book covering all aspects of meat preservation. If you are a person that doesn't want to be at the mercy of wild prices then buy in bulk and start putting it away using this guide.

Surviving hard times
This is an excellent book covering all aspects of meat preservation. If you are a person that doesn't want to be at the mercy of wild prices then buy in bulk and start putting it away using this guide. ... Read more

Subjects:  1. Preservation    2. Cooking / Wine    3. Specific Ingredients - Meat    4. Cooking / Canning & Preserving    5. Fish as food    6. Methods - Canning & Preserving    7. Cooking    8. Food    9. Meat   

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

Reviews (4)

Amazing Gift Ideas and Sumptuous Color Pictures
The photographs in Clearly Delicious are clearly inspired. The cover is just a temptation into visual pleasures. The age-old craft of preserving the flavors of summer is displayed in picture after picture. Glistening bottles filled with jams, fruit dripping in syrup or seduced in alcohol, luxurious oils & vinegars, spicy treats, fruit cordials, syrups,. fruit curds and many more treats await. Clearly Delicious
Enjoyed this book mostly due to the photographs.It does have alot of simple and easy, yet elegant recipes for jams and jellies that will be consumed by the average family.The label and gift wrapping ideas add a unique twist to the every day kitchen gift.

Gourmet recipes for your pantry and gift list
I started canning jams as a food science experiment with a now out ofprint Harrod's book. Clearly Delicious (hardback) added recipes forpreserves, marmalades, and flavored vinegars to try. The jam and marmaladerecipes do not use commercial pectin, and seem more challenging than thosefound in the indispensible Ball Blue book, but turn out to be easy withclearly written and well-illustrated directions.Clearly Delicious isuseful after a berry picking expedition, a trip to the farmers market, ormid-winter.I have made the wonderful lemon marmalade in December as alast minute addition to Christmas gifts and by repeated requests.Thelemon marmalade is also good stirred into tea, in thumbprint cookies, as acake filling, and for fast Chinese lemon chicken.Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Oils and fats, Edible    6. Vinegar    7. Cooking / Canning & Preserving    8. Preserving   

Reviews (1)

10 stars and a must own book
If you are looking for a book that has excellent information for either the beginner or the person who wants to incorporate new homestead or self sufficiency arts into their lives, this is the book.Read more

Subjects:  1. Diet/Nutrition    2. Gardening / Horticulture    3. Methods - Canning & Preserving    4. Nutrition    5. Reference   

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. Cookery dishes & courses    5. England    6. National & regional cuisine    7. Preserving