Ebook Free , by Joel MacCharles Dana Harrison

Ebook Free , by Joel MacCharles Dana Harrison

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, by Joel MacCharles Dana Harrison

, by Joel MacCharles Dana Harrison


, by Joel MacCharles Dana Harrison


Ebook Free , by Joel MacCharles Dana Harrison

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, by Joel MacCharles Dana Harrison

Product details

File Size: 281204 KB

Print Length: 352 pages

Publisher: Appetite by Random House (May 3, 2016)

Publication Date: May 3, 2016

Sold by: Random House LLC

Language: English

ASIN: B013NI89Z8

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Amazon Best Sellers Rank:

#884,548 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

This is a great book unlike many (most) of the other canning and preserving books out there. I loved the formatting and new way of presenting the materials. It expands your ideas of preserving to add smoking, using salts, fermenting in unusual ways and other things I cant remember right now... there was so much to think about with this book. It then had a large portion f space at the end dedicated to recipes using the techniques they wrote about earlier on... and many of the recipes were things I hadn't seen in typical preserving and canning books. Many of the recipes were for things that were very simple... but very useful. Like they talk about 4 or 5 ways to use a lemon to preserve lemon flavors... great ideas to not waste the lemons but also to make something useful to add to dishes (like fish) without much effort. I've been canning and preserving for quite a while but I learned a lot of new things by reading this book. If you think this is just "another canning book" you are wrong... get it and you be inspired to see things differently.

I really want to love this book but I can't. It is beautifully put together and is highly educational. It's full of good advice and really interesting tweaks in the arts of preserving. Sometimes canning books are a bit boring and this is full of innovative recipes. But this is where the problem is: recipes have ingredients listed that aren't included in the instructions so a cook can't really know what to do. This is particularly difficult because in canning one is told repeatedly NOT to change the recipe because of the inherit dangers of botulism, etc. How can one be safe if the directions make no sense? Canning books should not be confusing and so far I've been flummoxed by half of the recipes.

Loved the pictures, organization, & easy to understand directions, but I did notice a couple of times where a detail was left out. Maybe just get a good editor next time to go through it with a fine tooth comb for errors of omission. Otherwise, this is a fantastic book for a refresher course or for someone who is new to the whole food preservation movement. I especially liked that it contains some modern recipes & it covers many different methods, not just canning. Great job, beautiful book!

Love this book-- it goes beyond canning to smoking, fermenting, and salting. It is my new go-to wedding gift cookbook. I honestly haven't made too many yet, but the quality of the book and descriptions is great, and I'm impressed by the variety. It has great recipes for preserving all kinds of things, combined with main courses to serve them with. The difficulty is clearly rated, so its a safe bet for beginners and seasoned canners alike. There is an entire section on meats. Did I mention its very well organized and has the best illustrations.

the writer leaves out ingredients in certain steps of some recipes.

Beautifully written, gorgeous pictures. Easy to follow steps, wonderful explanations and love the detailed bits about equipment. My sister saw this and immediately had to order one for herself and one for each of her three daughters and two daughters inlaw.

Lots of recipes that you are not likely to find anywhere else

At least 5 recipes and techniques are part of my fermenting regimen.

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