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Author: Jordan Champagne
Publisher: Chronicle Books
ISBN: 1452177414
Category : Cooking
Languages : en
Pages : 290
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Book Description
Finalist for the 2021 IACP Best Cookbook Award Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy. Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too! Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making • Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan
Author: Jordan Champagne
Publisher: Chronicle Books
ISBN: 1452177414
Category : Cooking
Languages : en
Pages : 290
Get Book
Book Description
Finalist for the 2021 IACP Best Cookbook Award Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy. Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too! Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making • Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan
Author: Jane Grigson
Publisher: U of Nebraska Press
ISBN: 9780803259935
Category : Cooking
Languages : en
Pages : 558
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Book Description
Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
Author: Sara Bir
Publisher: Chelsea Green Publishing
ISBN: 1603587179
Category : Cooking
Languages : en
Pages : 400
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Book Description
Winner — IACP 2019 Reference & Technical Cookbook Award From apples and oranges to pawpaws and persimmons Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish. Bir encourages readers to reconnect with nature and believes once the foraging mindset takes control, a new culinary world hiding in plain sight will reveal itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.
Author: Marilyn Rittenhouse Harris
Publisher: University of Hawaii Press
ISBN: 9780824814410
Category : Cooking
Languages : en
Pages : 226
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Book Description
Collects recipes for tropical fruits, including avacados, coconuts, pomegranates, and more exotic fruits such as jackfruit, sapote, and logan
Author: Jeremy Eden
Publisher: John Wiley & Sons
ISBN: 1118857925
Category : Business & Economics
Languages : en
Pages : 224
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Book Description
A straightforward, valuable guide to reduce effort and raise profits Step inside any organization, even a very successful one, and you’ll probably find a lot of waste if you know where to look. From providing a feature that consumers don’t care about to exhausting efforts on tasks that only require adequate attention, there are countless areas where resources go down the drain. In Low-Hanging Fruit, Jeremy Eden and Terri Long provide seventy-seven of their most effective techniques for improvement, each drawn from their success working with major companies. For more than twenty years, Jeremy Eden and Terri Long have helped companies of all sizes make millions by harvesting their low-hanging fruit. In this practical guide, Eden and Long share valuable, refreshing insights in entertaining chapters that get straight to the point. This book shows you how to smoothly shift your approach, your priorities, and your mindset to reveal the hidden potential in your organization. Whether you are a member of a small team or a global executive, you will learn how to identify and solve hidden problems, improve productivity, and increase profits. Many people don’t realize that there are dozens of quick, easy, and affordable ways to make things better. Don’t buy into the myth that only some people have creative ideas. Typically, the people closest to the work (from the factory floor to the C-Suite) and the people closest to the customer know the best ways to improve business. We can pluck this “low-hanging fruit” every day to save time and money right away. Need to grow your company’s earnings but don’t know where to find the low-hanging fruit? The answer is right in front of you, but harvesting it takes skill. Eden and Long show you seventy-seven clever ways to discover possibilities and make meaningful changes. Low-Hanging Fruit shows you how to easily improve your job satisfaction, your team’s performance, and your company’s earnings.
Author: Jessica Koslow
Publisher: Abrams
ISBN: 1683355016
Category : Cooking
Languages : en
Pages : 548
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Book Description
A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.
Author: Rachel Saunders
Publisher: Andrews McMeel Publishing
ISBN: 1449401988
Category : Cooking
Languages : en
Pages : 390
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Book Description
A comprehensive, year-round guide to jellies, jams, conserves, preserves, and marmalades, featuring over 100 recipes. If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, Rachel Saunders’s James Beard Award–nominated Blue Chair Jam Cookbook is the book for you. Rachel’s legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel’s passion for fruit shines through every part of this lavishly illustrated book, which is the culmination of nearly ten years of research. The Blue Chair Jam Cookbook is the essential jam and marmalade book of the twenty-first century, one in which Rachel’s modern yet nostalgic vision of cooking takes center stage. Rachel offers an in-depth exploration of individual fruits, a comprehensive technical section, and nearly 120 original recipes organized around the seasons. In offerings ranging from Plum Jam to Strawberry–Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process. The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books that clearly explains and illustrates preserving techniques. Each recipes includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves. Whether you make jam or marmalade once a year or every week, and whether you are a home or professional cook, The Blue Chair Jam Cookbook is sure to claim a special place in your cookbook library. Praise for The Blue Chair Jam Cookbook “A complete and exquisite guide to making jam and marmalade at home. In addition to sharing 100+ recipes, Saunders walks you step-by-step through the process with in-depth explanations as well as photos of the various steps so you see exactly what each phase looks like.” —Epicurious “Blue Chair could well become the jam maker’s quintessential reference book.” —SFGate.com “Rachel Saunders . . . is quite possibly the high priestess of jam making. [The Blue Chair Jam Cookbook] . . . belongs in the kitchen of anyone interested in keeping their pantry stocked with delicious and unique fruit preserves. And Rachel’s instructions are so thorough and clear, even beginners are assured success.” —The Splendid Table’s “Weeknight Kitchen” newsletter
Author: Pascale de Bourgoing
Publisher: Cartwheel Books
ISBN: 9780590452335
Category : Fruit
Languages : en
Pages : 24
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Book Description
An introduction to both familiar and exotic fruits, on transparent spiral-bound pages.
Author: Donna Hay
Publisher: Harper Collins
ISBN: 0061569046
Category : Cooking
Languages : en
Pages : 100
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Book Description
Featuring 60 simply beautiful recipes for all our favourites, this is the only fruit cookbook you'll ever need.
Author: Carrie Tillotson
Publisher: Penguin
ISBN: 0593354869
Category : Juvenile Fiction
Languages : en
Pages : 33
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Book Description
A hilarious, mostly-rhyming picture book about a banana and narrator who can't quite agree on what their book is about. Perfect for fans of Mo Willems' We Are in a Book and Adam Rex's Nothing Rhymes With Orange! "Mo Willems fans will give this book one, two, three, four, five stars!" --Parents "Tillotson's rib-tickling debut is not to be missed!"--Kirkus When a narrator starts filling this story with fruit, Banana can’t wait to step into the spotlight. The book is called Counting to Bananas, after all. But as more and more fruits (and non-fruits) are added to the story, Banana objects. When will it be time for bananas?! With laugh-out-loud text from debut author Carrie Tillotson and brought to life by illustrator Estrela Lourenço this is the story of a banana and narrator who have very strong opinions about what should (and should not!) be in this book. The perfect next read for fans of Jory John and Pete Oswald's The Bad Seed series, as well at Ryan T. Higgins' Hey, Bruce! Praise for Counting to Bananas: "In the tradition of Mac Barnett’s Count the Monkeys, Tillotson’s rib-tickling debut is not to be missed . . . Lourenço’s digitally created illustrations of cartoon fruit with faces and expressive animals are bright, dynamic, and foolish. Fruity fun for everyone." --Kirkus
