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21.

THE BEGINNER'S GUIDE TO MAKING AND USING DRIED FOODS

Teresa Marrone
Paperback

Price: $16.95

Drying is a simple and easy way to preserve fresh fruits, vegetables, meats and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator,…

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Drying is a simple and easy way to preserve fresh fruits, vegetables, meats and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator, your own oven or the sun. Expert Teresa Marrone thoroughly covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles. There are even instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.


22.

FERMENTED VEGETABLES

Kirsten & Christopher Shockey
Paperback

Price: $24.95

Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods…

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Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches … even just a single pint.


23.

MRS. WHEELBARROW'S PRACTICAL PANTRY

Cathy Barrow
Hardcover

Price: $35.00

In Mrs. Wheelbarrow’s Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market…

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In Mrs. Wheelbarrow’s Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.

As Barrow writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home.

Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions.

Under Barrow’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit.

In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy.

Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall.

Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Barrow’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.


24.

FRESH & FERMENTED

J. O'Brien, R. Climenhage
Paperback

Price: $24.95

Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts and carrots. Making homemade fermented foods is simple and delicious. With 85 recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak Over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.


25.

PRESERVING EVERYTHING

Leda Meredith
Paperback

Price: $19.95

How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrat…

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How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers (both newbies and old hands) in every sort of preservation technique imaginable.


26.

PALEO LUNCHES & BREAKFASTS ON THE GO

Diana Rodgers
Paperback

Price: $19.99

Lunch and breakfast are often the hardest meals to eat without busting your Paleo, gluten-free diet, especially when most recipes call for gluten, processed oils, sliced bread or sandwich buns.

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Lunch and breakfast are often the hardest meals to eat without busting your Paleo, gluten-free diet, especially when most recipes call for gluten, processed oils, sliced bread or sandwich buns.

Diana Rodgers, a nutritional therapist and Paleo community activist, solves the problem with Paleo Lunches and Breakfasts on the Go. Containing 100 easy and delicious packable meals without bread, the book takes the confusion out of how to make hand-friendly and fast Paleo meals. Recipes include her Chicken Salad with Fennel and Cranberries perfectly cradled by a leaf of romaine lettuce, the to-die for Cherry Tarragon Breakfast Sausages and even a Paleo-friendly Bubble and Squeak. From lettuce-wrap sandwiches to egg muffins to creative uses for toothpicks and packaging, the book’s mouthwatering ideas make for perfect portable meals that are as healthy and easy to make as they are gourmet.

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