Fruits of the Midwest - A Cookbook and Guide from Harvest to Table Review

Average Reviews:

(More customer reviews)I have spent New Years Day happily reading this wonderful book cover to cover. It was a true delight to imagine a summer day with the vivid colors and heady scents of the freshest fruit while pure white snow was just outside my window. I love this book!
Debbie has practical, clear tips for selecting, handling and storing fruit. There is such a variety of recipes with simple and direct instructions. With the addition of fresh apples, frozen or canned fruit, most of the ingredients are already in my pantry. I am able to have summer tastes on my table tonight!
The book is thoughtfully laid out with special hints and tips on the same page where needed. Debbie tells you the differences in varieties of the same fruit, and then writes what works best for her. She tells you what her family prefers as well as valid reasons why others may prefer a different texture or sweetness or way of preserving the fruit. Convenient tabs mark the beginning of each new section. She has valuable lists of substitutions and equivalents.
The photo of Debbie's grandmother on the cover of her book could be my own grandmother or great grandmother and evokes warm, sweet memories for me. It is a "feel-good" book. There is something in here for everyone!
Tonight's dessert will be Debbie's "Hurry-up Apple Dumplings".
Thank you, Debbie, for sharing your wisdom and wealth of information. This will be a treasured and well-used cook book!

Click Here to see more reviews about: Fruits of the Midwest - A Cookbook and Guide from Harvest to Table

Many consumers are rediscovering the superior flavor, nutritional quality, and wholesome goodness of fresh locally grown fruit from their own garden, a Farmer's Market, or picked fresh from a local U-pick farm. "Fruits of the Midwest - A Cookbook and Guide from Harvest to Table" has been written to answer the questions many people have about how to harvest, handle, store, and preserve fresh fruits commonly grown in the Midwest.Written in an easy to use format, with individual sections devoted to apples, blackberries, blueberries, cherries (sour), peaches, pears, raspberries, strawberries, and more, it provides help, information, and over 250 kitchen-tested fruit recipes.Additional sections address canning and freezing basics, jam and jelly making, and information on ingredient substitutions/equivalents and pan size/volume comparisons. The author operates a U-pick berry farm in Missouri where her customers frequently ask for the types ofinformation and recipes provided in this book.

Buy cheap Fruits of the Midwest - A Cookbook and Guide from Harvest to Table now.

The Busy Person's Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning Review

Average Reviews:

(More customer reviews)I used to feel intimidated about preserving fresh vegetables. I thought all sorts of expensive equipment and a vast knowledge of preserving were needed in order to successfully preserve food. Then I purchased a copy of The Busy Person's Guide to Preserving Food and was delighted to find that I could almost effortlessly preserve many of the fresh vegetables I grew and still have good results with the finished product. Now, I look forward to a healthy crop of green beans, yellow squash, zucchini, and tomatoes and no longer wonder what I'll do with all of the produce.

Click Here to see more reviews about: The Busy Person's Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning

Buy cheap The Busy Person's Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning now.

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods Review

Average Reviews:

(More customer reviews)Although I'm always drawn to beautiful covers when viewing cooking/technique books - this beauty delivers on the inside, too. Being a beginner at jarring and canning - it can be intimidating to step into a world where usually the experts have been doing and observing techniques since they were young. This book is wonderful for the beginner - the steps - the techniques - the processes and the practicality comfort the reader and THANK YOU FOR THAT! Great approach to help us save food AND money! Amy Nymark

Click Here to see more reviews about: Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

Get 40% OFF

Buy cheap Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods now.