Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More Review

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(More customer reviews)This book looks self published. For the information I wanted I was jumping all around the book to get. But a lot of the information is there and that is what I wanted.

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Find out how to get the most from your catch with Smoking Salmon and Trout. With over 400 photos and illustrations, this authoritative how-to book provides step-by-step instructions for home processing the fish you catch or buy. Extensive chapters on filleting, smoking, salting, sausaging, marinating and pickling fish show you how to create all the traditional mouth-watering treats you find in supermarkets and delicatessens. There are easy-to-follow directions for safe home freezing and canning, as well as unusual recipes from around the world - including Jamaica Fritters, Martinique Fishballs and Russian Zapekanka - that have been tested by the author.

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Jam It, Pickle It, Cure It: And Other Cooking Projects Review

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(More customer reviews)I love that author Karen Solomon considers her new cookbook, Jam it, Pickle it, Cure it, to be a handbook for kitchen food crafting. I often lament the fact that I'm not crafty in the traditional sense. Knitting gives me anxiety, painting makes me angry, and God forbid I try to sew anything, but I certainly know how to use my KitchenAid mixer and with this book as a guide I may yet find my very own alternative craft niche in the world.
While paging through the cozily styled recipes in this book I found myself hard pressed to find a project that I didn't want to try. Homemade Apple Butter - bring it on! Pickled Green Beans - when does the farmer's market open?! And if I have two weeks to spare I can even make my own bacon. Perhaps the item I'm most excited to try my hand at is Strawberry Jam. I'm honestly not sure if I can contain my excitement until June when the strawberries will be at their peak of juiciness in New England.
All of the recipes have thorough and thoughtful instructions. This cookbook will absolutely not disappoint and would make a wonderful gift.

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Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks, and whether you're a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has recipes galore for you (75, to be exact). Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter–yum), and most share ideas on how to use it, serve it, and give it away. Complete with color photographs and the accumulated wisdom of author Karen Solomon's years of food crafting, Jam It, Pickle It, Cure It is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creationsKaren Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard's Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.

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Can It, Bottle It, Smoke It: And Other Kitchen Projects Review

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(More customer reviews)This is just a lovely primer on making things from scratch that are normally convenience or grocery store purchases. Because they are made from scratch, they combine unexpected flavors for gourmet goodies that would make wonderful gifts.
The photography of the colorful food is gorgeously photographed. The recipes and techniques are well explained. It's separated into clear chapters by type of food and well indexed at the back as well the table of contents in the beginning.
I was going to do a chapter by chapter breakdown, but there are a lot of chapters with a few recipes in each one. This book covers a lot of cook-ahead things for stocking your fridge, freezer and pantry.
Highlights for me include instructions for making your own masa harina and your own hot dogs with more information on how to turn those two things into corn dogs completely made from scratch. A wonderful curry powder recipe, corned beef and how to smoke your homemade corned beef to make pastrami, how to roast coffee beans in a heavy skillet, homemade chocolate/hazelnut spread, and how to make different kinds of non-dairy milk including a recipe for horchata. With some homemade sodas and icy sweet treats this book is just great. The sodas are yeast carbonated which is one of my favorite ways to make soda pop.
It's easy and inspiring. My daughter has pages marked for recipes she wants to try. A wonderful cookbook for people who are really getting into making things themselves and the DIY lifestyle.

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Don Holm's Book of Food Drying, Pickling & Smoke Curing Review

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(More customer reviews)The part about drying food was good and well balanced. The pickling section is only about pickling fish. Not a cucumber in sight. The smoking section has good background, but 90% of the recipes are for smoked fish. There are four of five pages devoted to non-fish items (birds, red meat, cheese, eggs, etc.) The jerkey section was good, and had many ways of making strip jerkey.
If you're buying this for the drying or jerkey sections, it's a good book. If you're buying this for the pickling section and hope to make vegetable pickles, look elsewhere. If you're buying this to smoke anything other than fish, there are better books out there, like Meat Smoking and Smokehouse Design by Stanley Marianski. If you're really into fish - dried, pickled, or smoked, this book is perfect.

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Today's Homestead: Volume I Review

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(More customer reviews)Great beginning book that is helpful and informative not just for those who are interested in a homestead, but simply want to be more self-reliant and prepared. This opening volume contains many specific ideas and how-to's that can be turned into practical and useful skills that for most of us have been lost to history. Soap making, candle making, homemade bread making, food freezing, dehydration & canning, food storage basics, natural remedies and other basic subjects are presented in easy to understand language. Hopefully, future volumes will be as wonderful as this one!

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With skyrocketing food prices, lower product availability, and an increasing amount of food-born illnesses associated with mass produced foods, wouldn't it be great to produce your own safe, wholesome foods for your family? Would you like to offset rising fuel prices by safely and securely burning wood to heat your home and cook your meals? "Today's Homestead" will teach you how! Within these volumes you'll learn how to raise your own beef, extract your own honey, and manage your own orchard. If you've ever wanted to know how to braid your own rugs, or make your own yeast, how to pick a healthy calf at the sale barn, or incubate your own turkey eggs, it's all included in these books. Whether you have one acre or one hundred acres, "Today's Homestead" can help you be more self-sufficient. Volume 1 of "Today's Homestead" has all the basics, from home food preservation to proper food storage, as well as basic cheese making, soap making, and candle making, including how to make a cheese press, or candle dipping frame."Today's Homestead" is the complete guide to homesteading for a more secure future in these increasingly insecure times.

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The Canning, Freezing, Curing & Smoking of Meat, Fish & Game Review

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(More customer reviews)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.

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Safe, step-by-step instructions for preparing and storing fresh meat, plus recipes and instructions for building smokehouses. 109,000 copies in print.

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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game Review

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(More customer reviews)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.

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This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.

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