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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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Amazon.com: HASH(0x97b8e048) von 5 Sternen 24 Rezensionen
9 von 9 Kunden fanden die folgende Rezension hilfreich
HASH(0x97bd3c30) von 5 Sternen Excellent use of new spices and ingredients to make a wide variety of pickles and other tasty condiments! 27. April 2014
Von Judith Stephens - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
While there are some substitutions I would make because of my own preferences (always apple cider vinegar, never distilled white and sugar substitutes) these recipes are spot on and would do a LOT to get people off the usual mayo, ketchup and mustard profile many of us have. The only reason for using a lighter colored vinegar is the color of your pickles. If my pickles are a little darker in order to keep my old liver functioning a little better by using the apple cider vinegar, that's just Jim Dandy, peachy keen with me.

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.
4 von 4 Kunden fanden die folgende Rezension hilfreich
HASH(0x97bd3e7c) von 5 Sternen A Jam-Packed (no pun intended) recipe ebook! ;-) 26. April 2014
Von Geraldine - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
As a vegetarian cookbook author, columnist and instructor, I love cookbooks of all kinds and download at least a few, every week here at Amazon. All too often they turn out being a big disappointment for a variety of reasons. Happily that was not the case today, when I downloaded a copy of this lovely cookbook.:-)

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
6 von 7 Kunden fanden die folgende Rezension hilfreich
HASH(0x97bd3e40) von 5 Sternen Confused... 28. April 2014
Von carol - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
this book has a huge variety of delicious sounding recipes BUT (I'm an avid canner and have been doing it for over 20 years) the recipes in this book don't give an approximate processing time for the water bath step in almost every recipe. For this reason? I'm hesitant to try any of the recipes out for fear of over or under processing. Canning involves a lot of preparation and the ingredients can be pricey. I'd hate to put all that work into a recipe and not have it come out properly. Every recipe I have ever followed in any other book gives a clear processing time. For the previous reason stated? I gave the book 3 stars although I really wanted to give it 5 because the recipes in it were truly unique and mouthwatering sounding. Perhaps at some point if I'm brave enough ill try a simple recipe and guess at the processing time...and hopefully it will come out alright although I believe the processing time is a crucial step in killing any bacteria or germs and assuring that the product being canned is properly processed. I HATE to be negative...but yes...I'm still confused. :(
2 von 2 Kunden fanden die folgende Rezension hilfreich
HASH(0x97bd4150) von 5 Sternen Can't wait to try some of these recipes 27. April 2014
Von Melissa Gilman - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
So many delicious, mouthwatering recipes, many that I have never seen before. If you enjoy making your own pickles, hand and chutney, this book is a must have!
2 von 2 Kunden fanden die folgende Rezension hilfreich
HASH(0x97bd41b0) von 5 Sternen Farmhouse Classics 26. April 2014
Von Glenda Rhoades - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
Excellent recipes for various pickles, I am looking forward to making some of these in the near future, thank you for sharing.
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