Best Canning & Preserving

From America’s “master griller” ( Esquire ), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.”. --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules. “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.”. --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef. Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”— Taste of the South. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking.

This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Eat Live Foods!

From the experts, the new bible in home preserving. The art, science, and secrets for successful home canning plus more than 400 recipes with variations, tips, techniques, and charts. All-purpose detailed guide to home preserving... extensive tips for beginners and expert canners and troubleshooting pointers. A must-have for home canning veterans for its many terrific new recipes... great for novices too because its breezy, fast-paced jump-in-and-do-it approach makes the techniques of home canning immediately accessible. This all-purpose detailed guide to home preserving from one of the major manufacturers of canning jars offers extensive tips for both beginners and expert canners and troubleshooting pointers.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.

A necessary resource for anyone interested in alternative approaches to healing, this book contains more than 600 easy-to-follow recipes for essential oil treatments and aromatherapy. There are plenty of good books on herbs, and some of them devote a chapter to essential oils, but there's nothing comparable to Worwood's work.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.

Ree Drummond—accidental country girl, award-winning blogger, Food Network personality, and #1 New York Times bestselling author—presents The Pioneer Woman Cooks: A Year of Holidays , a fantastic collection of recipes, photos, and homespun humor to help you celebrate all through the year. Whether it's the anticipation of Christmastime or the ghoulish glee of Halloween, if I see a holiday on the horizon, I simply can't contain my excitement. There's just something about the traditions, the family togetherness, the resurfacing of childhood memories . The Pioneer Woman Cooks: A Year of Holidays is an all-out celebration of the scrumptious, mouthwatering recipes that define our favorite occasions throughout the year. From luck-inducing Hoppin' John on New Year's Day, to a perfectly savory/sweet Glazed Easter Ham, to luscious Caramel Apples on Halloween, to a crowd-pleasing Thanksgiving feast with all the fixins, these pages are positively brimming with recipes guaranteed to make your holidays deliciously memorable . Host a party for the Big Game for your football-loving friends, make Mom a lovely Mother's Day breakfast-in-bed, invite your sweetie to a Valentine's Day romantic dinner for two .

New York Times Bestseller. Named one of the Best Books of 2017 by NPR, Buzzfeed, The. Atlantic , The. Washington Post , Chicago Tribune , Rachel Ray Every Day , San Francisco Chronicle , Vice Munchies, Elle.com, Glamour , Eater, Newsday, Minneapolis Star Tribune , The Seattle Times , Tampa Bay Times , Tasting Table, Modern Farmer , Publishers Weekly, and more. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. "Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." "My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from... Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones." "A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton." Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America." "Nosrat’s beautiful, approachable book demonstrates how these four are the only elements necessary to make delicious meals anywhere, any time."

The long-awaited first cookbook from the creator and host of the Internet’s most popular baking show, Nerdy Nummies : a collection of Rosanna Pansino’s all-time favorite geeky recipes as well as sensational new recipes exclusive to this book. Rosanna Pansino is the New York Times bestselling author of The Nerdy Nummies Cookbook and creator and host of Nerdy Nummies, YouTube’s most popular baking show.

Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner, IACP Awards 2013 - Baking: Savory or Sweet. Winner, James Beard Foundation Award 2013 - Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.” —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book— Flour Water Salt Yeast —in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had.

Beloved byGwyneth Paltrow ('This might be my favorite thing ever') and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Yeah, plenty of blogs and cookbooks preach about how to eat more kale, whyginger fights inflammation, and how to cook with microgreens andnettles. Intheir first cookbook, they're throwing down more than 100 recipes fortheir best-loved meals, snacks and sides for beginning cooks to homechefs. “Dear reader, I love Thug Kitchen's cooking.

Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. "Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. " The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens." "This important book is a classic resource, an indispensable reference for both the professional and serious home cook."

The #1 bestselling author and Food Network personality at last answers that age-old question—“What's for Dinner?”—bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love.

In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.

Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of WineFolly.com, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including: Court of Masters, Certified Sommelier (Level 2) 40 Under 40, Wine Enthusiast Magazine, 2015-2016 Wine Blogger of the Year, International Wine and Spirits Competition, 2013-14 Top Wine Writer, Quora, 2012.

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking , in a single volume, updated and expanded with new entries and 50 new recipes. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking , such recipes were revolutionary.

How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. “[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school.”. - The Globe and Mail.

With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. "Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. "[ The Bob’s Burgers Burger Book ] offers more than 70 recipes based on the puns from the show, often paired with cartoons featuring the characters interpreting the themes of the burgers. …The Bob’s Burgers Burger Book is what a good media tie-in should be . [ The Bob's Burgers Burger Book ] is a real cookbook that should inspire you to do some real cooking. [ The Bob's Burgers Burger Book ] is an absolute must for any culinary inclined Bob's Burgers fan ." "Now anyone can create their own Burger of the Day from the award-winning show, Bob's Burgers . "With colorful character illustrations, easy to follow directions and recipes like 'Bleu is the Warmest Cheese Burger,' 'Bruschetta-Bout-It Burger' and 'I Know Why the Cajun Burger Sings,' [ The Bob's Burgers Burger Book ] is half cookbook, half memorabilia and 100 percent bad dad joke ." Even if it does, you can make all of Bob's recipes yourself from The Bob's Burgers Burger Book: Real Recipes for Joke Burgers ." "[ The Bob's Burgers Burger Book is] dedicated to recipes inspired by the puckish imaginary names given to Burgers of the Day in the Fox animated series 'Bob's Burgers,' featuring burger-slinging Bob Belcher and his family trying to run a mom-and-pop fast-food operation. The Bob's Burgers Burger Book manages to do just tha t, probably because it was written by creator Loren Bouchard and the writers of the Fox cartoon, which centers around the adventures of a family that runs a small-town burger restaurant. " The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes . Serve the 'Sweaty Palms Burger (comes with Hearts of Palm)' to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the 'I Know Why the Cajun Burger Sings Burger.'. Featuring 75 original recipes and illustrated in the style of the show, [ The Bob's Burgers Burger Book ] compiles recipes from blog 'The Bob's Burgers Experiment,' including the Bleu is the Warmest Cheese Burger, the Bruschetta-Bout-It Burger and more." "The recipes in [ The Bob's Burgers Burger Book ] are easy to follow and delicious!

From America’s “master griller” ( Esquire ), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.”. --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules. “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.”. --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef. Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”— Taste of the South. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Bible® cookbook series, which includes the new Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible ; and How to Grill . His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University , and the French language series Les Incontournables du BBQ and Le Maitre du Grill.

How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. “[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school.”. - The Globe and Mail.