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| A Practical Handbook on the Distillation of Alcohol from Farm Products by David J. Goldsmith. Published in 1922 during Prohibition, includes the process of malting, mashing and macerating, fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc. with chapters on alcoholometry and the de-naturing of alcohol for use in farm engines, automobiles, launch motors, and in heating and lighting, with a synopsis of the New Free Alcohol Law and its Amendment and the Government regulations. | The Alaskan Bootlegger's Bible by Leon W. Kania, P. Scotte Kania (Photographer) (Paperback) List Price: $21.95 Our Price: $21.95 How to make beer, wine, liqueurs and moonshine whiskey. The author dusts off over 30 years of experience to tell you how it's done. He not only tells how to make darned near any kind of beer, wine, liqueur and whiskey you can imagine, he also tells you how to make the equipment to do it with.If you could buy only one "make your own" book for the rest of your life, this is it. It's like getting a whole shelf of books for the price of one! | ||
| The Secrets of Building an Alcohol Producing Still. (Paperback) by Vincent R. Gingery. This is a book about making a still and producing alcohol. To be blunt, rather high proof alcohol, capable of fueling a car. Vince goes into production of mash, distillation and building the still. Minimal sheet metal tools are needed. | Lore of Still Building (Paperback) by Kathleen Howard. Book Description A HOW-TO book on producing drinkable alcohol from any fermented product. Also a full explanation on how to produce the fermented product such as a grain mash or simple wines. Includes a large section on the production of ETHANOL for fuel. |
Good Booze Recipe And Cookbook
by James C. Krohn (Author) List Price: $12.00 Our Price: $9.60 Jim Krohn
has been making booze for years, and in this book he discusses how to set up a
still, the equipment you'll need and the techniques involved in producing your
own clear sugar alky you can flavor and then "cut" to create gin, bourbon,
vodka, scotch or flavored liqueurs. Includes a helpful appendix of equipment and
supplies and recipes for great drinks.
Home Distillation Handbook
List Price: $16.95 Our Price: $16.95. by Ola Norrman. The best reference
available on how to ferment and distill your own alcohol safely and easily.
Although this is still illegal in many countries, knowledge is an easy burden,
and amateur distillation is free and legal in many countries.
More Mountain Spirits: The Continuing Chronicle of Moonshine Life and Corn
Whiskey, Wines, Ciders & Beers in America's Appalachians by Joseph Earl
Dabney (Paperback - March 1985) List Price: $8.95 Our Price: $8.95
Beer
| The Brewers' Handbook by Ted Goldammer (Paperback) Whether you're a professional brewer, a homebrewer, or a beer buff who wants to know more about beer, The Brewers' Handbook is a comprehensive introduction on the art and science of brewing beer. This easy-to-read book is a practical, step-by-step guide that covers it all. | The New Complete Joy of Home Brewing by Charlie Papazian, Charles Papazian (Paperback - October 1991) One of the most popular brewing books is now revised and updated. Whether a beginning, intermediate, or advanced home brewer, this fully illustrated guide reveals the secrets of home brewing and includes everything from how to personalize a beer to one's taste to simple steps of the home brewing process. | ||
| The Complete Handbook of Home Brewing by David G., Miller, et al (Hardcover - November 1988) This guide discusses how to begin brewing, and what equipment is required; brewing ingredients; and the brewing process, emphasizing bacteria control to avoid ``haze'' in the bottle. Recipes in brewmaster's shorthand for a variety of lagers, bocks and ales are also provided, but would be cumbersome for the inexperienced to follow, since the master recipe appears in an earlier chapter. If all of this sounds complicated, it is. But, as the author assures us, his goal is ``to give a full picture.'' | Homebrewing For Dummies® by Marty Nachel (Paperback) Brewing your own beer, ale, and lager is one of the most rewarding hobbies around -- no wonder it's so popular. Now, with Homebrewing For Dummies, you can begin enjoying your own microbrews right away, saving some for yourself and giving some away as very special gifts. Author and homebrewing expert Marty Nachel shows you just what you need to get started, including where to find equipment and ingredients. You'll discover how barley, hops, yeast, water, and other ingredients combine to form the irresistible miracle that is beer. Then, Homebrewing For Dummies takes you step by step through brewing your first batch and gives you plenty of ideas for experimenting with various flavorings and combining other additives. | ||
| Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels (Paperback - December 1996) More than just a recipe book or merely another "how-to" manual, it is an indispensable guide intended for brewers interested in formulating their own beers based on classic styles, modern techniques, and their own vision of the perfect beer. With more than 200 tables, Designing Great Beers offers brewers knowledge on the essence of various styles, giving them the needed insight to create their own beers. | The Brewmaster's Bible: The Gold Standard for Home Brewers by Stephen Snyder (Paperback - June 1997) For both amateur alchemists eager to tap into this burgeoning field and seasoned zymurgists looking to improve their brews, The Brewmaster's Bible is the ultimate resource, featuring updated data on liquid yeasts, 30 recipes in each of the classic beer styles, and more. | ||
| Fearless Brewing: The Beer Maker's Bible by Brian Kunath (Hardcover - September 1998) Kunath's love of beer, brewing, and writing all combine to form a spectacular feast of knowledge and enchantment. The author establishes a relationship with the reader that make one feel he may have spent time brewing with him. His artful wit along with necessary instructions gives the reader a full reward. I am not a professional brewer, but from my days at SUNY Cortland, I can tell you that Kunath captures the "clock-tower" of brewing. | Brew Ware: How to Find, Adapt, & Build Homebrewing Equipment by Karl F. Lutzen, et al (Paperback - August 1996) This is, quite simply, the one guide a home brewer needs. Understandable drawings of pieces, assemblies, and connections abound, and specifications are presented in explicit detail. Given the mess that a malfunctioning setup for brewing at home can cause, Lutzen and Stevens' attention to detail and plain language are indispensable, and their instructions welcomely cover setting up an outdoor brewing facility and bottling and kegging the finished product, too. | ||
| The Homebrewer's Garden: How to Easily Grow, Prepare and Use Your Own Hops, Brewing Herbs, Malts by Joe Fisher If you have a backyard, or even a sun-facing porch, you can greatly enhance the flavor, aroma, and uniqueness of your homebrew by growing your own hops, brewing herbs, and malt grains. Easy instructions will help you put the "home" into your homebrew from setting up your first hop trellis, to malting grain at home, to brewing recipes specially formulated for homegrown ingredients. When you grow your own organic ingredients, you can be sure they are the freshest and purest available. | The Dictionary of Beer and Brewing by Dan Rabin (Editor), Carl Forget
(Editor) (Library Binding - September 1998) Reviewer: A reader Dan Rabin has compiled a list of terms that are both in depth and articulate of the brewing process. He includes other terms pertinent to brewing and the history of beer. Any term can be found here for those who like beer and those who brew it!! |
Clonebrews: Homebrew Recipes for 150 Commercial Beers by Tess Szamatulski,
Mark Szamatulski (Paperback - October 1998)
Standards of Brewing: A Practical Approach to Consistency and Excellence by
Charles W. Bamforth (Paperback - September 2002)
Mead
| Mad About Mead!: Nectar of the Gods by Pamela Spence (Paperback - October 1997) We were new to brewing mead and picked up this book to give us some insight into where to start. Not only have we had success with every recipe from this book that we have tried, her hints on fixing problems helped us save several batches of recipes from other sources. Like the reviewer above, cleanliness isn't pushed here... but as in all cooking, it is necessary and common sense. In the last two years we and our friends have brewed up over 200 gallons of various kinds of mead and malomels and enjoyed them all thanks to this book. | Making Mead Honey Wine: History, Recipes, Methods and Equipment by Roger A. Morse, Mary A. Scott (Illustrator) (Paperback - March 1992) Mead is honey wine. It is made when honey is diluted and allowed to ferment. Mead is thought by many to have been the first alcoholic beverage made by humans. Learn about honey, the equipment for making mead, yeasts and fermentation, recipes and formulas, fermentation, racking and aging, bottles, closures, sparkling mead, proples with mead making and home analysis and judging mead. | ||
| Brewing Mead: Wassail! In Mazers of Mead by Robert Gayre Trace the history and discover the smooth, subtle secrets of mead. Learn how to brew this age-old drink with your basic homebrew equipment and Charlie Papazian's easy-to-follow directions. | Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More by Pattie Vargas, Rich Gulling (Paperback - September 1999) |
| Winemaking: Recipes, Equipment, and Techniques for Making Wine at Home by Stanley F. Anderson, Dorothy Anderson (Plastic Comb - September 1989) Good winemaking need not be complex. The authors draw on their decades of experience to show how the latest ingredients, equipment, recipes and techniques can result in delicious and inexpensive white, red, rose, sparkling, and dessert wines, as well as liqueurs. Illustrated. | A Companion to California Wine: An Encyclopedia of Wine and Winemaking from the Mission Period to the Present by Charles L. Sullivan, Hugh Johnson (Hardcover - October 1998) Sullivan's encyclopedic handbook traces the Golden State's wine industry from its mission period and Gold Rush origins down to last year's planting and vintage statistics--a complete reference, in handy A to Z format. 75 photos plus maps & tables. | ||
| Home Winemaking Chem 101 by Curtis W., Ph.D. Irion, Curtis Irion (Paperback) Home Winemaking is quickly becoming a popular hobby to the wine enthusiast. With a simplified bit of fundamental chemical principles one can expect to consistently produce sound, tasty wines at home. You don't have to be a scientist to appreciate what happens as grapes turn into wine but a little chemistry knowledge can go a long way to make you appreciate the wines you make and may even impress your friends. | Real Wine: The Rediscovery of Natural Winemaking by Patrick Matthews (Hardcover - October 2000) Real Wine is a comprehensive and engaging account of the evolution of modern wine-unmanipulated, unfiltered, high-quality wines made using traditional, artisans' methods. It is a story about people: the innovated outsiders who have preserved the wine world's most prized traditions and the great winemakers who have absorbed their discoveries. It is also an informative story about winemaking and the choices winemakers make in the winery. | ||
| Modern Winemaking by Philip Jackisch (Hardcover - December 1985) A research chemist who has been active in the wine industry for many years, Jackisch is also a writer and senior editor of Wine magazine. Aiming at the amateur winemaker, he discusses grapes, wine composition, equipment and materials, microorganisms, and fermentation. In discussing cellar operations, he offers sound advice on methods for problem prevention, aging, blending, and laboratory analysis. He also covers competitions, record keeping, sensory evaluations, vinegars, and sources of supplies and additional information. Offering up-to-date, clear explanations of methods, rather than detailed ``how to'' guidance, Jackisch's book will be popular with small-quantity winemakers and anyone considering making wine. | The Lost Art of Winemaking This documentary on Swiss wine making is truly exceptional. I didn't see the hour go by ! I love wines but had no idea how the Swiss tend the vineyards, all the work that is done by hand. I have a few videos on wine, but this is the best as you really follow the 4 seasons with the winemaker, from planting the new shoots to the vinification process. The scenes from the harvest are breathtaking. And as an added bonus local wine experts give you tips of wine tasting. So much tender loving care goes into the making of Swiss wines, it is exceptional - totally different to other wine making areas of the world. Now all I want to do is to go to Switzerland on Lake Geneva "and visit the place where wine is still made the old fashion way - by human hands". Even if you don't know anything about wines, you'll love the music and scenery! Breathtaking ! | ||
| First Steps in Winemaking: A Complete Month-By-Month Guide to Winemaking (Including the Production of Cider, Perry and Mead) in Your Own Home by Cyril J. J. Berry (Paperback - September 1994) C.J.J. Berry is a legend to winemaking hobbiests worldwide as the man who had a winemaking recipe for just about any ingredient. For literally tens of thousands of home winemakers, this is the only reference book they ever had or needed. | 90 Years of Winemaking by Richard Schumm (Paperback - June 2002) The drought of good home wine making books is over. The author provides step by step instructions on the art and science of home wine making. Excellent for both the novice and the experienced wine maker. I found the tables, particularly those on conversions of brix to alcohol, very helpful. Also the wine recipes look great!! I will let you know how they work out when I try them. I was however disappointed in the pictures and hope that the next editions include actual photos of the author and his wine making chums. | ||
| Principles and Practices of Winemaking by Roger B. Boulton, et al (Hardcover) Authors concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology, and underlying science of enology. Offers a complete guide to winemaking. DLC: Wine and wine making. | Vinum: The Story of Roman Wine by Stuart Fleming (Hardcover - October 2001) The Story of Roman Wine, through a blend of classical literature, archaeology and vineyard science, describes how the Romans perceived wine's significance in their everyday life at all levels of society, senator to slave. | ||
| Techniques In Home Winemaking (rev) by Daniel Pambianchi (Paperback - February 2002) an easy-to-use, clearly-illustrated book that caters to novices and advanced winemakers alike. It allows home winemakers to make informed decisions on how to make the best wines from concentrates, juices, or grapes using equipment according to their needs and means. The chapters are laid out in a logical sequence, from crushing to bottling, in the same order as the handy flowcharts that are provided in the early pages of the book. | The Encyclopedia of Home Winemaking by Pierre Drapeau, et al (Paperback - October 1999) A truly up-to-date guide to advanced amateur winemaking. This is winemaking for the 21st Century, a complete guide to the modern science and technology a winemaker must understand to excel at any level in this craft. Simple, straightforward step-by-step instructions with photographs, line drawings and tables of information. |
Liqueurs
Cordials from Your Kitchen
by Pattie Vargas $14.95Our Price: $10.47 $4.48(30%)Using these easy
instructions, readers can create fruit, nut, herb, spice, and cream-based
liqueurs, as well as flavored brandies, rums, and vodkas.
How to Make Quality Liqueurs & Cordials at Home by Brent Huesers
List Price: $7.95 Our Price: $7.95 Learn to make 10 high quality liqueurs &
cordials at home with readily available ingredients. Recipes included are:
Amaretto, Anisette, Cherry Liqueur, Coconut-Almond Liqueur, Coffee Liqueur,
Crèmede Banana, Crèmede Cacao, Crèmede Menthe, Irish Cream and Orange Curacao.
Contains everything you need to know from ingredients to what's legal to
bottling and labeling. Liqueurs and Cordials are very easy to make. It's fun and
they make great gifts.
Classic Liqueurs: The Art of Making and Cooking With Liqueurs
by Cheryl Long List Price: $9.95 Our Price: $9.95 This is the best and
most complete work on home liqueur making. This book tells simply and exactly
how to make the world's most famous liqueurs as well as exquisite fruit liqueurs
in the home kitchen. the AUTHORs unlock the secret of liqueur making for the
simulation of such classics as Amaretto, Anisette,Calvados,Curacao,Cherry
Heering,Creme de Menthe, Drambuie, Forbidden Fruits, Frangelico, Galliano, Irish
Cream Kahlua, and Tia Maria to name a few.
Making Liqueurs for Gifts by Mimi Freid Storey's Country Wisdom Bulletins
contain practical, hands-on instructions designed to help you master dozens of
country living skills quickly and easily. From traditional skills to the newest
techniques, Storey's Bulletins provide a foundation of earth-friendly
information for the way you want to live today
Aperitif: Recipes for Simple Pleasures in the French Style by Georgeanne
Brennan $24.95Our Price: $17.47 $7.48(30%)An aperitif is so much more than a
cocktail. It is a way of passing from work to leisure while sipping a
mildbeverage, enjoying a few savory snacks, and sharing time with friends. Now
available in paperback, the IACP award--winner Aperitif is a gorgeous
celebration of this popular ritual. Illustrated with sumptuous photographs taken
on location in France, home of the aperitif, this beautiful volume comes
complete with more than 50 recipes for fruit wines, classic aperitifs, and
nonalcoholic drinks, as well as the simple but sophisticated finger foods that
accompany them. A gift of memories for those who love France, Aperitif offers a
taste of la bonne vie for those who enjoy nothing more than raising a glass in
the company of friends
Vinegar
Vinegar: The User Friendly Standard Text Reference and Guide to Appreciating,
Making, and Enjoying Vinegar by Lawrence J. Diggs (Paperback - December
2000)List Price: $17.95 Our Price: $17.95 Authoritative reference work on
vinegar for beginners, hobbyists, and professionals. Vinegar is one of the most
common, yet unique and wonderful, substances known to mankind. This book will
attempt to cover the subject of vinegar well enough to live up to its title
Vinegar, The User Friendly Standard Text Reference and Guide to Appreciating,
Making, and Enjoying Vinegar. To keep the book as exciting as vinegar itself,
much of the scientific jargon has been distilled away. That which remains is
quite necessary to truly understand vinegar.
Amazing Apple Cider Vinegar by Earl L. Mindell List Price: $3.95
Cider
Cider: Making, Using & Enjoying Sweet & Hard Cider by Annie Proulx, et al
(Paperback - July 1997) $14.95Our Price: $10.47 $4.48(30%)Discover the pleasure
of making and drinking fresh cider with thiscomplete, classic guide.
Cider, Hard and Sweet: History, Traditions, and Making Your Own by Ben
Watson (Hardcover - October 1999) $19.95
Our Price: $13.97 $5.98(30%)A culinary history of the oldest drink in
America, plus information on making and cooking with cider. In this entertaining
book, Ben Watson explores the cultural and historical roots of cider. He
introduces us to the different styles of cider--draft, farmhouse, French, New
England, sparkling, and specialty blends made with honey or other fruit
juices--and describes how they are made today. This elegantly simple drink is
easier to make than homemade wine or beer, and Watson offers tips on both the
fundamentals and advanced techniques of cider making
A.47
MAKING THE BEST APPLE CIDER $3.95Our Price: $3.95 Since 1973, Storey's
Country Wisdom Bulletins have offered practical, hands-on instructions designed
to help readers master dozens of country living skills quickly and easily. There
are now more than 170 titles in this series, and their remarkable popularity
reflects the common desire of country and city dwellers alike to cultivate
personal independence in everyday life.
Camp Cookery
Camp Stoves and Fireplaces
by A. D. Taylor List Price: $22.95 Our Price: $22.95 Originally
published in 1937, when the author was consulting landscape architect for the
United States Forest Service. The text and drawings make available in clear and
definite form the most authoritative information on the subject of camp stoves
and fireplaces. Today it is a most useful book for the homeowner, builder or
architect doing outdoor work and needing reliable information
Nineteenth-Century Lumber Camp Cooking (Exploring History Through Simple
Recipies)
by Maureen M. Fischer (School & Library Binding - July 2000) Usually
ships in 2 to 3 days List Price: $22.60 Our Price: $22.60
Cooking Wild in Kate's Camp
by Kate Fiduccia (Hardcover - August 2002) Usually ships in 24 hours
$21.95Our Price: $15.37 $6.58(30%)Cooking Wild in Kate's Camp contains over 150
easy-to-prepare recipes ideally suited for meals on the shore of your favorite
lake or stream, at the deer-hunting shack, on a backpacking trip, or on the
grill during a weekend at the cabin. Some of the tantalizing recipes make use of
the day's catch or last fall's venison or game birds. All of the recipes use
basic ingredients and short, simple preparations. After all, when you're on
vacation, who wants to spend hours making a complicated meal? Satisfying
dishes like grilled hickory trout, venison hash, hearty trail mix, and campside
crepes with fresh berries will ensure that you eat well with a minimum of fuss.
Sidebars provide a wealth of valuable information on topics such as meal
planning and packing for your trip, keeping food fresh in the field, and finding
and utilizing edible plants.
Canoe and Camp Cookery: A Practical Cook Book
(Paperback - July 2001) Usually ships in 2 days List Price: $19.95 Our
Price: $19.95 Canoe and Camp Cookery: A Practical Cook Book for Canoeists,
Corinthian Sailors and Outers was originally published in 1885. The object of
this little volume is to give to the cruiser and the camper some practical
recipes for simple but substantial dishes, in such a manner that the veriest
novice in the art of the kitchen may prepare palatable food with no more
materials and paraphernalia than are consistent with light cruising and
comfortable camping. The first part, "Canoe Cookery," instructs in such dishes
as the limited outfit of the canoeist or camper who "packs" his dunnage afoot
will admit of, while the second part, "Camp Cookery," deals with the more
elaborate menu that can be prepared when ease of transportation will allow the
carriage of a more extensive supply. Few of the recipes given are original with
the compiler. Some have been obtained from trappers and hunters, others from
army and navy cooks, and a few from cookbooks; but all have been practically
tested in camp or on a cruise by the writer, whose pleasure in out-door cooking
is only equaled by his delight in outdoor life.
Good Food for Camp and Trail: All-Natural Recipes for Delicious Meals Outdoors
by Dorcas S. Miller (Paperback - April 1993) $14.95Our Price: $10.47
$4.48(30%)Good Food For Camp & Trail is a complete meal-planner, nutrition
guide, and recipe book for outdoor enthusiasts who want to enjoy healthful,
natural, delicious food on the trail. With helpful cooking charts, information
on dehydrating food at home, and ratings of commonly available prepared trail
food. From Quick Barley Soup, Spiced Fruit Rice Pudding, and Spaghetti with
Pesto to Fish & Vegetable Chowder, Toasted Oatmeal, and Tortellini Stew, Good
Food For Camp & Trail will enhance any hiking and camping experience!
Wilderness Cuisine: How to Prepare and Enjoy Fine Food on the Trail and in Camp
by Carole Latimer (Paperback - May 1991) $12.95Our Price: $10.36
$2.59(20%)How to Prepare and Enjoy Fine Food on the Trail and in Camp. The
author shares 20 years of professional experience cooking for people on
wilderness trips. With this book you'll learn how to prepare nutritious,
delicious foods in the backcountry.
Camp Cookery
by Horace Kephart (Paperback) Usually ships in 2 to 3 days $12.95Our
Price: $10.36 $2.59(20%)Originally published in 1910, this early outdoor
cookery book gives recipes for such outdoor delicacies as Lungwort bread and
dried beans.
The Hole in the Wall Gang Cookbook: Kid-Friendly Recipes for Families to Make
Together
by Paul Newman, et al (Hardcover - November 1998) $14.00Our Price:
$11.20 $2.80(20%)The spirit of sharing and good times fills the pages of this
wonderful cookbook that contains more than 70 recipes created by Newman and
friends and designed for parents and children to make and enjoy together.
Proceeds from sales go to the Hole in the Wall Gang Fund.
The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers & Anglers
by Teresa Marrone (Paperback - April 1996) List Price: $14.95 Our Price:
$14.95 Will appeal to all outdoor enthusiasts who prepare meals in the wild. It
contains over 150 tested, unique recipes including camp breads, hearty chowders,
easy one-pot main dishes, and adaptations of international favorites as well as
a special chapter on preparing fish and game at camp. Emphasis is on
easy-to-pack, easy-to-prepare lightweight foods. Many recipes use dried foods
that are readily available at grocery stores or camping stores; complete, easy
instructions for home drying are also included. Cooking methods are explained
thoroughly, so even the novice cook is assured of success.
More Cee Dub's Dutch Oven and Other Camp Cookin'
by C. W. "Butch" Welch (Spiral-bound) List Price: $18.95 Our Price:
$18.95 This cookbook is a "continuation" of CEE DUB'S DUTCH OVEN with over 150
new recipes, new photos, and all new stories. Many of the recipes are
contributed by friends who also enjoy Dutch oven cooking and the outdoors, to
provide a variety of tastes and favorites. There are shortened sections
pertaining to the history, selection, and care of DO's which provide a wealth of
information for the beginner and the more experienced camp cook.
Cee Dub's Dutch Oven and Other Camp Cookin' by C. W. "Butch" Welch
(Paperback) List Price: $18.95 Our Price: $18.95 The book is a cookbook focusing
on Dutch oven and camp cooking, spiced with humorous and informative stories of
Mr. Welch's experiences cooking in the back country of Idaho. It includes the
basics of history, selection, and care of Dutch ovens along with many recipes
which a beginning Dutch oven cook, as well as a more experienced cook, will be
able to master. The objective is to prepare easy, healthy, and delicious meals
outdoors.
Canning
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
by Wilbur F., Jr. Eastman. List Price: $16.95 Our Price: $11.87 This
no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game
is written in down-to-earth, informative, everyday language. The third edition
of this perennial bestseller is completely revised and updated to comply with
the latest USDA health and safety guidelines.
The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from
Garden or Market by Linda Ziedrich List Price: $16.95 Our Price:
$16.95Oregon farmer Ziedrich effectively weans folks away from the myth of
canning difficulty by a very simple combination of credible information and 200
easy to follow recipes. And what a wealth of information is supplied here,
including instructions for such important techniques as pureeing tomatoes, and
guidance for troubleshooting-scum floating on top of sauerkraut for example. A
down-to-earth reference."
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed
the World by Sue Shephard (Hardcover - September 2001) $26.00Our Price:
$18.20 $7.80(30%)Written in a lively style by a creator of several British
television food programs, this book recounts the development of food preserving
from the time of the ancients to the era of the space program, from East to West
and all points in between. The 16 chapters individually treat each technology,
e.g., drying, salting, pickling in vinegar, smoking, fermenting, canning,
refrigerating and freezing, and dehydration. Well-documented facts come alive
with anecdotal support and the sense that the author truly cares about the
ingenious way that humanity has preserved itself by preserving its food.
Pickles and Relishes: 150 Recipes from Apples to Zucchinis
by Andrea Chesman, et al (Paperback - July 1991) List Price: $9.95 Our
Price: $9.95 Turn bumper crops -- fruits and all kinds of vegetables -- into
mouth-watering pickles and relishes as tasty as Grandmother used to make -- in
much less the time, with far less salt, and with no chemical additives.
Complete Guide to Home Canning and Preserving by United States Dept. of
Agriculture (Paperback - September 1999) List Price: $8.95 Our Price: $8.95
Cooking/Baking
The Bread Builders: Hearth Loaves and Masonry Ovens
by Daniel Wing, Alan, Scott $35.00Our Price: $24.50 $10.50(30%)In recent
years, a revived and burgeoning interest in wholesome, locally baked bread has
swept the country, with bakeries springing up in small towns and major urban
areas alike, producing an astounding variety of interesting, crusty, tasty,
handmade breads. The Bread Builders explains the grains and flours, leavens and
doughs, the chemistry of bread, and the physics of baking in a big book filled
with helpful drawings, photographs, recipes, and tips. In a unique angle for a
book on baking bread, it also includes detailed diagrams and instructions for
building your own masonry bread oven from scratch.
Classic Sourdoughs: A Home Baker's Handbook
by Ed Wood $19.95Our Price: $13.97 $5.98(30%)Bread lovers and baking
enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most
esteemed of breads, sourdough, will delight in CLASSIC SOURDOUGHS, an updated
version of our essential baker’s companion, World Sourdoughs from Antiquity.
Author and sourdough aficionado Ed Wood describes the basics of preparing a
sourdough culture, and then moves on to building, shaping, and baking these
storied loaves from the ground up. En route, Wood mixes hard science with a
profound respect for baking traditions, emphasizing the importance of ingredient
selection and paying homage to the baking techniques practiced by the ancient
Egyptians. Baking, history, chemistry, cultural anthropology—this is truly a
sourdough magnum opus, an engaging, authoritative volume that, most importantly,
will show you how to prepare these scrumptious breads in your own kitchen.
Bread Bakers Bible by Christine Ingram, Jennie Shapter List Price: $17.95
Our Price: $17.95 The "Bread Baker's Bible" is a terrific book with incredible
full-page color photos of each and every bread for which a recipe is given.
There is a very helpful introduction that explains various baking techniques,
equipment and ingredients. The book contains wonderful recipes for British,
French, Mediterranean, North European, Scandinavian, American, Indian and Middle
Eastern breads. I have made numerous breads from this "Bible" and each one has
turned out wonderfully and beautifully, and I still consider myself somewhat of
a bread-baking novice.
The Village Baker: Classic Regional Breads from Europe and America
by Joe Ortiz $19.95Our Price: $13.97 $5.98(30%)Bread lovers and baking
enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most
esteemed of breads, sourdough, will delight in CLASSIC SOURDOUGHS, an updated
version of our essential baker’s companion, World Sourdoughs from Antiquity.
Author and sourdough aficionado Ed Wood describes the basics of preparing a
sourdough culture, and then moves on to building, shaping, and baking these
storied loaves from the ground up. En route, Wood mixes hard science with a
profound respect for baking traditions, emphasizing the importance of ingredient
selection and paying homage to the baking techniques practiced by the ancient
Egyptians. Baking, history, chemistry, cultural anthropology—this is truly a
sourdough magnum opus, an engaging, authoritative volume that, most importantly,
will show you how to prepare these scrumptious breads in your own kitchen.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart, Ron Manville (Photographer) $35.00Our Price: $24.50
$10.50(30%)The staff of life, homemade bread satisfies many a craving. In The
Bread Baker's Apprentice, Peter Reinhart, noted bakery operator and author, has
written a thorough, well-organized, and helpful introduction to bread baking
that nearly everyone can profit from. Classifying the types of breads and
presenting ingredients in tables helps the baker understand relationships and
commonalities among seemingly dissimilar breads. Reinhart covers only yeast
breads except for a single recipe for a triumphal cornbread full of fresh corn
and topped with bacon. If a cook can do the math, Reinhart's tables of bakers'
"percentages" allow for adjusting the recipes to any model bread machine, and
the truly expert may use the numbers to create wholly new breads. A
bibliography, a directory of ingredient sources, and a comprehensive list of
bread-baking Web sites make this book a fount of practical, valuable baking
lore.
Build Your Own Earth Oven : A Low-Cost, Wood-Fired Mud Oven; Simple Sourdough
Bread; Perfect Loaves by Kiko Denzer (Paperback) List Price: $14.95 Our
Price: $14.95 Denzer, an artist and builder, creates beautiful wood-fired ovens
using the most widely available building material: dirt. Some earth ovens are
plain while others are formed into the shape of animals or human faces. Denzer
offers an explanation of basic concepts such as material selection, oven
location, and design and then guides readers through the construction of their
own oven. Earth ovens could be produced most anywhere using Denzer's
instructions; he even shows how to build a weatherproof roof. A sourdough bread
recipe is included. Appealing to a diverse audience of bakers, outdoor cooks,
traditional crafts persons, and perhaps even homeschoolers looking for a
project, this title should be part of most public library collections.
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Bo Friberg, Amy Kemp Friberg (Contributor) (Hardcover) $65.00Our
Price: $45.50 $19.50(30%)There’s something for everyone in this updated edition
of Bo Friberg’s classic opus on pastry. A must for the professional, whether
student or teacher, it also offers recipes for breads, cookies, tarts, and cakes
that will appeal to all serious amateur bakers
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking by
Nigella Lawson, Petrina Tinslay (Photographer) (Hardcover - November 2001)
$35.00Our Price: $24.50 $10.50(30%)How to Be a Domestic Goddess is not about
being a goddess, but about feeling like one. What this deliciously mouthwatering
cookbook demonstrates is that it's not actually hard to bake a pan of muffins or
a sponge layer cake, but the appreciation and satisfaction they bring are
disproportionately high. Filled with over 220 gorgeously illustrated recipes,
this book understands our anxieties, feeds our fantasies, and puts cakes, pies,
pastries, preserves, puddings, breads, and cookies back in our own kitchens. The
domestic goddess has to maintain her (or his) cool when faced with pastry, of
course -- but with Nigella Lawson's guidance, even puff pastry can be pain-free.
Dairy Products
Cheesemaking
by Andre Eck (Editor), et al (Hardcover) Usually ships in 1 to 3 weeks
List Price: $230.00 Our Price: $230.00First published in English twelve years
ago, Cheesemaking quickly became a major reference worldwide. Now, revised and
expanded, this unrivalled second edition reflects French "know how" about
traditional methods and new processes. It deals with all types of milk covering
both scientific and production perspectives ranging from biochemistry and
chemistry to biology, biotechnology and technology. Each topic is written by a
top expert in the field taken from industry, RetD and the teaching profession.
This new edition contains the most recent data on cheesemaking with the contents
featuring the key issues facing the industry, namely, quality assurance,
hygiene, chemical and microbial purity.
Technology of Cheesemaking (Sheffield Food Technology)
by Barry A. Law (Editor) (Hardcover - June 1999) Usually ships in 2 to 3
days List Price: $149.95 Our Price: $149.95
Making Butter by Jenny Feely (Library Binding - March 2001) Special Order
List Price: $11.25 Our Price: $11.25
The Book of Yogurt: An International Collection of Recipes
by Sonia Uvezian, David Kaiserman (Introduction) (Paperback - June 1999)
$14.00Our Price: $11.20 $2.80(20%)Now back in print, the internationally
acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from
hearty peasant fare to elegant creations. Sonia Uvezian expands yogurt beyond
the narrow limitations of desserts and snack foods and incorporates it into an
impressive array of international dishes. Also included is a section on making
yogurt, along with outstanding recipes for frozen yogurt.
Home Cheese Making: Recipes for 75 Homemade Cheeses
by Ricki Carroll, Laura Werlin (Paperback - October 2002) Not yet
published $16.95Our Price: $11.87 $5.08(30%)The classic home cheese making
primer has been updated and revised to reflect the increased interest in
artisanal-quality cheeses and the availability of cheese making supplies and
equipment. Here are 85 recipes for cheeses and other dairy products that require
basic cheese making techniques and the freshest of ingredients, offering the
satisfaction of turning out a coveted delicacy. Also 60 recipes for cooking with
cheese.
And That's How You Make Cheese!
by Shane Sokol (Paperback - April 2001) List Price: $11.95 Our Price:
$11.95 With almost thirty easy-to-follow recipes and complete instructions, this
is the definitive guide for making fresh and aged cheeses right in your kitchen.
With just a little effort, anyone can make fresh and aged cheeses such as Swiss,
Feta, Monterey Jack or even an aged Stilton. Read about the history of your
favorite cheese and then follow the recipes to make it yourself without
additives, preservatives or chemicals.
Cheesemaking Made Easy by Ricki Carroll (Contributor), Robert Carroll
(Paperback - September 1995) $14.95Our Price: $10.47 $4.48(30%)Step by step,
presents everything the novice cheesemaker needs to know to make great tasting
cheeses starting with the very first batch. Much of the equipment required is
already found in the kitchen, and other items, such as cheese molds, can be made
from common household objects. Even offers simple instructions for making a
homemade press from scraps of wood and other easy-to-find parts.
Foxfire 3 by Eliot Wigginton (Editor), Eliot Wiggington (Editor) (Paperback)
$15.95Our Price: $11.17 $4.78(30%)Volume 3 of this series covers animal care,
banjos and dulcimers, wild plant foods, butter churns, ginseng and more.
Making Cheese Butter and Yogurt by Gardenway Staff, P. Hobson (Paperback -
November 1997) Usually ships in 24 hours List Price: $3.95 Our Price: $3.95
Since 1973, Storey's Country Wisdom Bulletins have offeredpractical, hands-on
instructions designed to help readers master dozens of country living skills
quickly and easily. There are now more than 170 titles in this series, and their
remarkable popularity reflects the common desire of country and city dwellers
alike to cultivate personal independence in everyday life.
Let's Make Butter (Science) by Eleanor Christian, et al (School & Library
Binding - August 2000) Usually ships in 2 to 3 days List Price: $14.60 Our
Price: $14.60
Drying
Fish Drying and Smoking by Peter E. Doe (Editor) (Hardcover) Usually
ships in 8 to 9 days List Price: $139.95 Our Price: $139.95 This book explains
the current and traditional fish smoking and drying practices in terms of the
basic underlying principles of biochemistry and food technology. Readers will
soon become aware of the discrepancies between the basic scientific knowledge
and modern technology on one hand, and the traditional processes described in
some chapters. This book bridges that gap. The emphasis in this book in on the
critical factors which affect the quality of products produced in less
technological cultures-products which have been largely neglected in technically
advanced countries-and on developments and innovations which have occurred in
the last five years. The critical factors affecting the quality of fish products
in technically advanced countries have been summarized. The answers to questions
on the quality of smoked, cured and dried fish can be found from an
understanding of the physical, chemical, and biological factors influencing the
functionality of the product at every stage of its preparation and subsequent
handling from the time the fish is harvested to the time it is eaten
Making and Using Dried Foods by Phyllis Hobson. $14.95Our Price: $10.47.
Step-by-step instructions for drying almost everything with or without a
commercial dehydrator. Includes more than 200 delicious recipes using dried
foods.
How to Dry Foods by Deanna Delong, Laura Gates (Editor) $15.95Our Price:
$11.17. A classic returns with updated recipes and a new look. The book details
how to dry fruits, vegetables, herbs and spices, meats, fish, and nuts. More
than 100 recipes teach cooks how to make meat jerkies, fruit leathers, trail
mixes, main courses, desserts, baby food and much more. Full-color photographs.
The Dehydrator Cookbook (Nitty Gritty Cookbooks)
by Joanna White List Price: $8.95 Our Price: $8.95. Here is everything
you need to know about dehydrating fruits, vegetables, meats, poultry and fish,
plus delicious recipes for using your bounty. The book features only natural
pretreatment methods. It covers times and temperatures for dehydrating over 50
types of produce to retain the highest possible nutritional value, techniques
for all types of foods, meats, and fish, and much more.
Mary Bell's Complete Dehydrator Cookbook
by Mary Bell $19.95Our Price: $13.97 $5.98(30%)A guide to food
dehydrating shows readers how to make preservative-free dried apple rings,
candied apricots, beef and fish jerkies, sun-dried tomatoes, corn chips, herb
seasonings, dried fruit sugars, and more.
High Trail Cookery: All-Natural, Home-Dried, Palate-Pleasing Meals for the
Backpacker by Linda Frederick Yaffe High Trail Cookery allows backpackers to
cook hassle-free meals on the wilderness trail. Packing light-weight, delicious,
home-dehydrated meals--featuring whole grains, beans, fresh vegetables, and
fruits--is the nutritious and easy way to make camping fun. Many recipes are
meatless or meat-optional.
Trail Food: Drying and Cooking Food for Backpacking and Paddling by Alan S.
Kesselheim (Paperback) List Price: $9.95 Our Price: $9.95 Healthy and nutritious
food for backpackers, paddlers, and adventurers. The outdoors person's complete
guide to drying, preserving and preparing lightweight foods. Over 50
field-tested recipes emphasize fresh, healthful, and delicious dishes that can
be prepared quickly and easily. This book is a revised edition of The
Lightweight Gourmet.
Food Preparation
Caping and Field Dressing Big Game VHS List Price: $14.95 Our Price:
$14.95
Field Dressing Big Game VHS List Price: $16.95 Our Price: $16.95Running 27
minutes, this program features Conservation Officer Clint Rand, Idaho Department
of Fish and Game, who goes through a step-by-step field-dressing and quartering
process on an elk. Rand's easygoing narrative takes the hunter through each
critical stage of field dressing a big game animal.Of all the videos we've
previewed on this subject, Walker's is among the best. Lighting is good so the
viewer can actually see Rand cleaning out the body cavity and separating the
entrails and diaphragm. Sound quality is well above average. This video would
make an excellent addition to a hunter education instructor's library.
The Canning, Freezing, Curing and Smoking of Meat, Fish and Game
by Wilbur F., Jr. Eastman
Basic Butchering of Livestock & Game
by John J., Jr. Mettler, Elayne Sears (Illustrator) (Paperback -
September 1989) $14.95Our Price: $10.47 $4.48(30%)This is the book for anyone
who hunts, farms, or buys large quantities of meat. The author takes the mystery
out of slaughtering and butchering everything from beef and veal, to venison,
pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed
illustrations by Elayne Sears, the reader is provided with complete,
step-by-step instructions.
The New Cleaning & Cooking Fish (Hunting & Fishing Library. Freshwater Angler,)
by Sylvia G. Bashline (Hardcover - March 1999) $21.95Our Price: $15.37
$6.58(30%)
Field Dressing and Butchering Rabbits, Squirrels, and Other Small Game:
Step-By-Step Instructions, from Field to Table
by Monte Burch (Hardcover - August 2001) Usually ships in 24 hours
$19.95Our Price: $13.97 $5.98(30%)This thorough guide demonstrates the
techniques required for processing small game; the fundamental butchering
skills; the basic cooking methods; and essential steps. A guide to the tools and
equipment you'll need to get started is provided. Burch even shares some of his
favorite game recipes-hearty Hasenpfeffer is a true classic!
Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeys:
Step-By-Step Instructions, from Field to Table
by Monte Burch (Hardcover - June 2001) Usually ships in 24 hours
$19.95Our Price: $13.97 $5.98(30%)With this guide's detailed instructions and
illustrations, you can learn the fundamental butchering techniques necessary to
process and preserve game birds. You'll find handy lists of the tools and
equipment you'll need, plus descriptions of basic cooking methods. Burch shows
you how to prepare a bird for freezing, curing, or smoking. The Field Dressing
and Butchering series also contains delicious recipes that bring out the best in
all types of game. Try Burch's simple recipe for an orange sauce that will
complement the flavor of any fresh fowl.
Field Dressing and Butchering Deer: Step-By-Step Instructions, from Field to
Table by Monte Burch (Hardcover) Usually ships in 24 hours $21.95Our Price:
$15.37 $6.58(30%)To a deer hunter, nothing surpasses the savory taste of
properly dressed, butchered, and prepared venison. With the help of step-by-step
instructions and illustrations, Monte Burch passes down the wisdom of his
practical experience and explains how to field dress and butcher deer in order
to prepare and preserve it for cooking or storage.
Field Dressing and Butchering Big Game: Step-By-Step Instructions, from Field to
Table by Monte Burch (Hardcover) Usually ships in 24 hours $19.95Our Price:
$13.97 $5.98(30%)This complete handbook demonstrates the techniques for
eviscerating, skinning, and quartering big-game animals such as elk, moose, wild
boar, and caribou in the field; basic butchering techniques on how to cut up big
game into roasts, chops, steaks, stew meat, and ground chuck; plus a guide to
the tools and equipment you'll need to get started. Author Monte Burch also
covers cooking methods, and shares many of his favorite recipes.
Food Preparation for the Professional by David A. Mizer (Editor), et al
(Hardcover - December 1999) Usually ships in 24 hours $116.00Our Price: $58.00
$58.00(50%)A complete text giving the basics on food preparation in concise
compact form, written in an informal, readable style. Designed to teach basic
cooking principles and techniques, vocabulary of cooking terms and working
knowledge of foods, equipment and methods of preparation. Appropriate for a
one-semester course or as a supplement to main text in dietetics course. This
updated edition adds new recipes, each chosen to illustrate a cooking principle,
new chapters on baking and desserts, more learning and teaching aids, and new
trends in cuisine.
Understanding Food: Principles and Preparation by Amy Brown (Hardcover) List
Price: $91.95 Our Price: $91.95 This is an introductory-level text that covers
the basic elements of food, food service, and food preparation. The text also
incorporates valuable information about the nutritive value and the chemical
composition of food. A rich illustration and photo program and unique
pedagogical features help to make the information easily understandable and
interesting to students.
The Pantropheon: A History of Food and Its Preparation in Ancient Times
by Alexis Soyer (Paperback - July 2001) Usually ships in 2 to 3 days
List Price: $29.95 Our Price: $29.95
It Will Live Forever: Traditional Yosemite Indian Acorn Preparation by
Beverly R. Ortiz, et al (Paperback - October 1996) List Price: $13.95 Our Price:
$13.95 I spent years learning how to properly process acorns, so that they were
yummy to eat. I tried all the recipes in the wild edible books, and my own
experiments. Reading this book gave me the simple but crucial details I was
missing to turn out good acorn every time. Its not hard, you just got to do it
right. This book is the only one I know of that will show you all you need to
know.
Herbs/Spices/Sprouts
The Sprouting Book by Ann Wigmore (Paperback - October 1986) List
Price: $9.95 Our Price: $9.95 Author and publisher state at the outset that they
are not responsible for adverse effects resulting from the reader's adoption of
Wigmore's Living Food Diet, a nutritional regimen that uses germinated and
sprouting seeds. With that prominent caveat, the book goes on to discuss the
history of this type of food, a staple in the Orient since ancient days. Wigmore,
founder of the Hippocrates Health Institute of Boston, includes lists of seeds
for sprouting, directions for maintaining a sprout garden (indoors and out) by
various methods, and recipes for food and drinks from the harvest. Clear
drawings complement the text.
Sprouts The Miracle Food: The Complete Guide to Sprouting
by Steve Meyerowitz, et al (Paperback - July 1998) $12.95Our Price:
$10.36 $2.59(20%)The Sproutman's guide to indoor organic gardening shows you
step by step, how to grow these delicious baby greens and mini-vegetables in
just one week from seed to salad. This guide can make anyone a self sufficient
gardener of sprouts that are bursting with concentrated nutrition. Includes
comprehensive nutrition charts, Questions and Answers, seed resources,
illustrations, photo's & Charts.
The Cook's Encyclopedia of Spices
by
Sallie Morris,$14.95Our Price: $10.47 $4.48(30%)I thoroughly enjoyed,and
still enjoy, this book! I was looking for a book with spice information to have
available for my customers - and this book fit the bill. The book has a "clean"
look, with clear descriptions of the many spices included in it's pages. I found
the information to be thorough, and the pictures are fantastic! This book is
loaded with information on individual spices, but it also gives recipes for
spice combinations as well as recipes from breads to desserts that include a
variety of spices that are both common and a little more exotic. "The Cook's
Encyclopedia of Spices" had what I was looking for, and then some, without being
overwhelming. I feel that any chef, or weekend cooking warrior, would find this
book helpful.
The Complete Spice Book by Maggie Stuckey, Elizabeth Mason Thomas
(Illustrator) List Price: $7.99 Our Price: $7.99 The cuisine of the American
melting pot would be a dull stew were it not for those spices that add flavor,
aroma, and tingle to the nation's contemporary diet. Stuckey's encyclopedia of
the common spices found in today's cookery helps sort out the plethora of these
taste enhancers by describing their origins, history, and culinary uses. Her
brief history of spices illustrates how empires have risen and fallen to control
their lucrative worldwide trade. The recipes she provides give some examples of
each spice's unique use in both sweet and savory dishes. Some of her spicy
confections are downright startling, such as an apple pie with fennel seed. Not
content with the spices' culinary uses alone, Stuckey explains how to use them
in Martha Stewart^-like craft projects. A useful purchase for any library for
its reference and circulating benefits.
New Encyclopedia of Herbs & Their Uses
by Deni Bown, Deni Brown $40.00Our Price: $28.00 $12.00(30%)The Herb
Society of America's New Encyclopedia of Herbs & Their Uses is the most
comprehensive illustrated encyclopedia of herbs yet produced. With a fresh, new
A-Z format for easy reference, it lists the culinary and medicinal properties of
each herb alongside all the information you need to cultivate herbs in your own
garden.
The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs by Jerry
Traunfeld, et al (Hardcover - March 2000) $40.00Our Price: $28.00 $12.00(30%)Not
so long ago, parsley was the only fresh herb available to most American cooks.
Today, bunches of fresh oregano and rosemary can be found in nearly every
supermarket, basil and mint grow abundantly in backyards from coast to coast,
and garden centers offer pots of edible geraniums and lemon thyme. But once
these herbs reach the kitchen, the inevitable question arises: Now what do I do
with them? Here, at last, is the first truly comprehensive cookbook to cover all
aspects of growing, handling, and cooking with fresh herbs.
MRE's & Trail Food
Trail Food: Drying and Cooking Food for Backpacking and Paddling
by Alan S. Kesselheim (Paperback) List Price: $9.95 Our Price: $9.95
Healthy and nutritious food for backpackers, paddlers, and adventurers. The
outdoors person's complete guide to drying, preserving and preparing lightweight
foods. Over 50 field-tested recipes emphasize fresh, healthful, and delicious
dishes that can be prepared quickly and easily. This book is a revised edition
of The Lightweight Gourmet
High Trail Cookery: All-Natural, Home-Dried, Palate Pleasing Meals
for the Backpacker by Linda Frederick Yaffe $12.95Our Price: $10.36
$2.59(20%)High Trail Cookery allows backpackers to cook hassle-free meals on the
wilderness trail. Packing light-weight, delicious, home-dehydrated
meals--featuring whole grains, beans, fresh vegetables, and fruits--is the
nutritious and easy way to make camping fun. Many recipes are meatless or
meat-optional
Preserving
Stocking Up: The Third Edition of the Classic Preserving Guide
by Carol Hupping (Paperback - June 1990) $20.00Our Price: $14.00
$6.00(30%) The most comprehensive, up-to-date guide to harvesting,
storing, preparing, and preserving foods of all kinds. For the self-sufficient
farmer or the urban weekend gardener, the third edition of Stocking Up is an
invaluable addition to any kitchen. With detailed illustrations and
easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.
The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning,
Drying and Pickling Fruits and Vegetables
by Carol W. Costenbader (Paperback - July 2002) Usually ships in 24
hours $18.95Our Price: $13.27 $5.68(30%)The Big Book of Preserving the Harvest
introduces the basic technique for all preserving methods, with step-by-step
illustration, informative charts and tips throughout, and more than 150 recipes
for the new or experienced home preserver.
The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious
Recipes by Ellie Topp, Margaret Howard $19.95Our Price: $13.97 $5.98(30%)In
The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious
Recipes, Ellie Topp (Feasts for Families) and Margaret Howard (coauthor, All
Fired Up!), both home economists, explain the canning process for jellies, jams,
marmalades, conserves, relishes, salsas, chutneys, pickles, dessert sauces,
fruit butter, vinegars, mincemeats and curds and then reel off uses for them.
Putting Food by by Janet C. Greene, et al (Paperback - September 1992)
$15.95Our Price: $11.17 $4.78(30%)The fourth edition of this classic guide to
freezing, canning, and preserving food includes new information on freezing for
the microwave, making Christmas presents, canning convenience food, and kitchen
equipment.
Keeping Food Fresh: Old World Techniques & Recipes by Claude Aubert
(Editor), Eliot Coleman (Paperback - September 1999) $16.95Our Price: $11.87
$5.08(30%)This enlightening book offers options to the traditional methods of
preserving fruits and vegetables from the garden by freezing or canning.
Contained here are 250 recipes that feature eight different ways to preserve
fresh produce. In various instances, spoilage is prevented by using salt, sugar,
oil, vinegar, wine, or alcohol. Some recipes preserve foods for weeks, while
others keep foods good for many months.
Primitive Cooking
The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or
Campfire by William Rubel (Hardcover - September 2002) List Price: $40.00
Our Price: $28.00 You Save: $12.00 (30%)The open hearth is where American
colonials baked their beans, English families took their tea, French country
families prepared their pot au feu, and Italian mothers stirred their polenta.
THE MAGIC OF FIRE explores both the techniques of hearth cooking and the poetry
of hearth and flame through the ages. The recipe collection offers a fascinating
glimpse into the past with authentic renditions of Brisket Baked under Ashes,
Pot Roast, String Roasted Turkey, Stockfish Stew, Chocolat Ancienne, and Tarte
Tatin.
The Y2K Survival Guide and Cookbook: Recipes for Woodstove, Fireplace and
Campfire Cooking by Dorothy R. Bates, Albert K. Bates (Paperback) List
Price: $12.95 Our Price: $9.07 You Save: $3.88 (30%) An 128 page manual designed
to prepare the average citizen to cope with any kind of catastrophe, whether
it's Y2K or a natural disaster. It's important to have nourishing and
comforting food during difficult times. Meal suggestions and tips for cooking
without a kitchen stove using either a fireplace, wood stove, campfires or a
chafing dish are included.
From Fireplace to Cookstove: Technology and the Domestic Ideal in America
by Priscilla J. Brewer (Hardcover - October 2000) Usually ships in 4 to
5 days List Price: $29.95 Our Price: $20.97 You Save: $8.98 (30%)
Hearthside Cooking: Virginia Plantation Cuisine
by Nancy Carter Crump, List Price: $19.95 Our Price: $19.95 A favorite
teaching tool of culinary demonstrators at historic sites, this cookbook boasts
nearly 200 authentic colonial recipes. Cooks can make anything from soup and
beverages to entrees, desserts, and sauces. Conversions using modern ingredients
and measurements will yield good food whether prepared in the kitchen or, for
real flair, in the fireplace.
Colonial Williamsburg Tavern Cookbook by John R. Gonzales. List Price:
$19.95 Our Price: $13.97 Williamsburg's fascinating form of time travel
encompasses not only the architecture and the artisans, but all the details of
our rich cultural heritage, including the food. And The Colonial Williamsburg
Tavern Cookbook presents that food, our nation's culinary heritage: from stews
and slaws and soups to puddings and pies and pot pies--nearly 200 recipes in
all. Focusing on Williamsburg's Southern roots and coastal proximity, the dishes
owe their inspiration to the distant past, but their preparations have been
tailored for contemporary palates--no need to run out and get some suet in which
to cook your mutton over the open hearth.
Eating Off the Grid: storing and cooking foods without electricity
by Denise Hansen MS RD, et al List Price: $18.50 Our Price: $18.50 A
user-friendly cookbook for making meals from scratch using basic foods that
require no refrigeration or freezing. Chapters offer advice on nonelectric
cooking and cooling alternatives, as well as complete ingredient and utensil
lists that cover all recipes. Separate chapters for stovetop and baked main
dishes and breads accommodate different cooking appliances and help you combine
recipes to begin "eating off the grid."
Colonial Fireplace Cooking and Early American Recipes
by Margaret Taylor Chalmers (Paperback - December 1980) Usually ships in
5 to 8 days List Price: $7.95 Our Price: $7.95
Storage/Cache
Eating Off the Grid: storing and cooking foods without electricity
by Denise Hansen MS RD, et al (Spiral-bound) List Price: $18.50 Our
Price: $18.50 A user-friendly cookbook for making meals from scratch using basic
foods that require no refrigeration or freezing. Beginning chapters offer advice
on non-electric cooking and cooling alternatives, as well as complete ingredient
and utensil lists that cover all recipes. Separate chapters for stovetop and
baked main dishes and breads accommodate different cooking appliances. Recipe
nutrition information and exchanges are included for diabetics and others with
special dietary needs. A sample four-week meal plan and accompanying grocery
list for a family of four, along with guidelines to help you create your own
meal plan, help you combine the recipes to begin "eating off the grid."
Food Storage 101 Where do I begin?
by
Peggy D. Layton List Price: $11.95 Our Price: $11.95 This book has
everything you need to know to begin and maintain a food storage program in your
home. It is referred to as having your own home grocery store and pharmacy. You
store what you eat and eat what you store, then you replace what you use. With
this plan in your home you will never be caught short without enough food to
feed your family in case of an emergency. This is a workbook with an inventory
and planning guide, as well as a 14 day menu planner to help you calculate how
much food you need to continue eating the way you do now without having to
change your diet in a crises. This book will help anyone from beginners to
advanced.
Making the Best of Basics: Family Preparedness Handbook by James Talmage
Stevens (Paperback - July 1997) List Price: $22.95 Our Price: $16.07 You Save:
$6.88 (30%) Never mind all the year 2000-type scare scenarios. Just close your
eyes for a moment and imagine what would happen if you became ill and couldn't
work, or if an earthquake or hurricane or bomb left your community devastated.
It happens all the time. When unexpected disasters happen, people who are even a
little prepared are much better off than those who have taken their dependence
on outside resources for granted. When you imagine the security of not having to
worry about going to the store for even a few weeks, a comprehensive storage
system begins to make sense.
Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep
Your Family Safe in a Crisis
by Peggy Dianne Layton (Paperback - October 2002) List Price: $15.00 Our
Price: $10.50 You Save: $4.50 (30%)
15 Minute Storage Meals: Quick, Healthful Recipes & Food Storage Handbook by
Jayne Benkendorf (Paperback) List Price: $12.95 Our Price: $12.95 This
book is a great guide for those involved with food storage - for any emergency.
The reader is told how much to store for one adult for one month using the
recipes in this book. This book also helps the busy person get nutritious meals
on the table in a hurry. The ingredients used are free of harmful additives &
preservatives. Basic information is included for seed sprouting. In case there
are no fresh foods available, by sprouting seeds, we will have 'live' food.
Food Storage for the Clueless by Clark L. Kidd, Kathryn H. Kidd (Paperback -
July 1999) Usually ships in 24 hours List Price: $16.95 Our Price: $11.87 You
Save: $5.08 (30%)
The Ultimate Food Storage Cookbook by Arlene Mickelsen (Paperback) Usually
ships in 24 hours List Price: $19.95 Our Price: $19.95 This book tells the
reader what food to store in case of future events which would disrupt our food
sources. It gives you delicious recipes to cook if you couldn't go back to the
store and all you had was your storage. It helps makes storing simple and
complete
Root Cellaring: Natural Cold Storage of Fruits and Vegetables
by Mike Bubel, et al List Price: $14.95 Our Price: $10.47 You Save:
$4.48 (30%) Anyone can learn to store fruits and vegetables safely and naturally
with a cool, dark space (even a closet!) and the step-by-step advice in this
book.
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