- Taschenbuch: 142 Seiten
- Verlag: CreateSpace Independent Publishing Platform (28. April 2014)
- Sprache: Englisch
- ISBN-10: 1497530520
- ISBN-13: 978-1497530522
- Größe und/oder Gewicht: 17,8 x 0,9 x 25,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 554.016 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Farmhouse Classics - Pickles, Chutneys & Preserves: Over 125 simple and delicious country classic pickle and preserving recipes (Englisch) Taschenbuch – 28. April 2014
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I especially like the author's use of the term "hard cooked" rather than "hard boiled" for her egg recipe because if you "boil" the eggs, you get the black mark around your yolks. No yolking! I know, bad pun.
Now you don't have to buy the canned pickled jalapeños -- you can pickle your own and they won't be slimy.
You must try the Preserved Lemons. They add a whole new taste to your cooking if you're not familiar with them. Don't forget -- coriander leaves translates as cilantro to us Tex-Mexers.
If you've never tried making Pickled Ginger but you love it at the Chinese or Japanese Sushi houses, here's a recipe for just that. But don't use a peeler to "peel the ginger" -- just scrape/rub off the outer covering with a spoon as Martha Stewart teaches. That way, you don't lose a LOT of ginger going over the bums and knobs on your ginger root with a peeler.
The most impressive recipe to me was The Put it on Everything Onion Pickle because it uses lime which also got me to thinking about preserving limes as well as lemons. Will have to play with that one..
If you've never eaten or are not familiar with Kirby cucumbers, they are the best for pickling. In fact, even without pickling, they have a sort of "pickle" taste to me. They were originally developed for pickling -- they are fat, uniform in size and have lots of little wart-like bumps on the outside. They take well to pickling.
You can use any kind of salt you want EXCEPT iodized. You can use rock salt, pickling salt, sea salt, kosher salt, etc. But never, never NEVER iodized.
If you're ever in this author's kitchen, don't stand still too long -- you'll get "pickeled" because there's almost nothing missed to the pickling process in this book.
The graphic in each recipe is refreshing to see. Nothing earth shattering but it just shows how good looking a cook books can be while having a simple format.
While there are a few minor publishing and editing problems, on balance that's NBD because the recipes are so original and worthy.
The variety of recipes and quality of work that went into this cookbook is admirable. I was literally dazzled by all there was to choose from, during my initial browse through this book.
I have already picked out several recipes I hope to try very soon including: Pear Walnut Jam, Fig and Walnut Jam and Corn Freezer Pickle...to name but three.
Most of the recipes contain only healthy, easy to find ingredients and not too much sugar. All too often, preserves, jam, chutney recipes go overboard (in a big way) when it comes to sweeteners.
That being said, I did note a couple of recipes that had JELLO in them and a few with a lot of sugar, but this was the case in a very limited number of recipes. Those I will be skipping and don't plan to make.
The recipes were nicely formatted and even included suggestions for containers most suitable for that particular recipe, very helpful too.
If you've been looking for a comprehensive collection of old-fashioned, tried and true recipes for jams, chutneys, pickles...check this one out.
This one will definitely be a keeper on my kindle. ;-)
Geraldine Helen Hartman author of: The Groovy Green Kitchen: Weeknight Veggie Slow Cooker