Jam Making
Jess Michaels
Publisher: Wild Jam Press
Summary
The art of making jam. It covers what to do and what not to do. Includes recipes for some lovely traditional and not so traditional jams.
Publisher: Wild Jam Press
The art of making jam. It covers what to do and what not to do. Includes recipes for some lovely traditional and not so traditional jams.
“This’s molecular gastronomy is garnished with [his] own rich philosophy of food and flavor” in a book that reveals the science behind everyday cooking (Nature). In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food. By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook. “Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.”—Booklist “This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.”—Appetite for Books “[An] eye-opening book.”—Portsmouth Herald “Kitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended.”—ChoiceShow book
Enjoy a taste of simpler times with Victoria Glass' comforting baking recipes for all things retro and nostalgic. It's not hard to see why some cakes and bakes become classics, with family recipes handed down through the generations. You have only to sink your fork into a moist Lemon Drizzle Cake or enjoy the smell of freshly-baked Cinnamon Buns to understand why there are some sweet treats that we simply can't resist returning to again and again. This book is a celebration of those recipes, drawing from a broad culinary heritage. From cookies and cakes to pastries and desserts, Victoria charts the delicious range of some of our much-loved classics. Lesser-know smaller bakes such as Jumbles and Fat Rascals feature alongside indisputable classics such as Rock Cakes and fruit-studded Chelsea Buns. Larger cakes and pastries range from the quintessential Victoria Sponge and Hummingbird Cake, to those creations with an international flair: delight with a decadent Austrian Sachertorte or a South African Melktert. To finish, classic puddings include Apple and Blackberry Crumble and Spotted Dick. Comforting and economical, these 60 vintage recipes are guaranteed to hit all the right notes of nostalgia and deliciousness.Show book
Growing good quality marijuana can be very simple or extremely complex. From dropping a seed into the ground to high tech automated hydroponic grow systems and everything in between, Often a matter of personal preference, different methods of growing have their specific advantages as well as drawbacks. This two-in-one bundle series includes the following audiobooks: 1. Marijuana Cookbook: A Complete Cannabis Cookbook To Prepare Irresistible Recipes That Will Get You High 2. Marijuana Horticulture: Your Complete Guide for Personal Marijuana Cultivation Get your copy Marijuana Growing and CookBook Bundle: 2 in 1 Bundle today!Show book
How did InBev, a Belgian company controlled by Brazilians, take over one of America's most beloved brands after barely a whimper of a fight? Timing, and some unexpected help from powerful members of the Busch dynasty, the very family that had run the company for more than a century.In Dethroning the King, Julie MacIntosh, an award-winning financial journalist who led coverage of the takeover for the Financial Times, details how the drama that unfolded at Anheuser-Busch in 2008 went largely unreported as the world tumbled into a global economic crisis second only to the Great Depression. Today, as the dust settles, questions are being asked about how the "King of Beers" was so easily captured by a foreign corporation, and whether the company's fall mirrors America's dwindling financial and political dominance. In Dethroning the King, MacIntosh:-Discusses how the takeover of Anheuser-Busch will be seen as a defining moment in U.S. business history-Reveals the critical missteps taken by the Busch family and the Anheuser-Busch board-Argues that Anheuser-Busch had a chance to save itself from InBev's clutches, but strong forces behind the scenes forced it to capitulateFrom the very heart of America's heartland to the European continent to Brazil, Dethroning the King is the ultimate corporate caper and a fascinating case study that's both wide-reaching and profound.Show book
Are you tired of struggling with weight loss and yearning for a holistic approach to wellness? Are you ready to unlock the secrets of vibrant health, shed excess pounds, and revitalize your entire being? If you answered "yes" to any of the questions above, then keep reading! Adam Weil's series is comprised of one all-encompassing bundle here with Transformed: The Ultimate Handbook for Weight Loss and Holistic Wellness - 3 Books in 1: Anti-Inflammatory Diet, Intermittent Fasting, Plant Based Diet Anti-Inflammatory Diet for Beginners: A Complete Plan For Staying Healthy, Eating Well, and Healing the Immune System How You Can Reduce Your Inflammation;Anti-Inflammatory Foods You Can Eat; Intermittent Fasting for Beginners: Lose Weight, Detox Your System, Increase Your Energy, Reset Your Metabolism and Rejuvenate Your Whole Body, Including Healthy and Delicious Recipes Easy Ways to Overcome Common Hurdles: Learn About Common Mistakes Beginners Say "Goodbye" to Fad Diets and "Hello!" to Actual Progress; Plant-Based Diet for Beginners: A Must Have Guild for Beginning a Plant-Based Diet with Quick and Easy Recipes for Everyday MealsIntroduction to Plant-Based Diet;Getting Started with a Plant-Based Lifestyle;Quick and Easy Recipes for Everyday Meals; AND SO MUCH MORE! What are you waiting for? Scroll up and hit BUY NOW to start today!Show book
With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.Show book