Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques by Cathy Barrow, AZW3, 0393240738

September 4, 2017

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 Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques by Cathy Barrow, AZW3, 0393240738

Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy Barrow

  • Print Length: 432 Pages
  • Publisher: W. W. Norton & Company
  • Publication Date: November 3, 2014
  • Language: English
  • ASIN: B00J8R3F2Q
  • ISBN-10: 0393240738
  • ISBN-13: 978-0393240733
  • File Format: AZW3

 

 

2015 IACP Award Winner

A householder’s guide to canning through the seasons.

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 Cathy 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 Pantryshows 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 Cathy’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 Cathy’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.

 

As the title says a Practical guide to home preserving.

What a gorgeous book filled with practical recipes and techniques. It’s written for both novice and more experienced cooks. Cathy gives you ideas of what to do when you bought those three flats of strawberries and made all those jars of jam only to realize that your family of two can eat only so much jam. And those ideas go beyond just giving the jam away as gifts.

The book covers a wide range activities to load up your larder; well, freezer and fridge too. Water bath canning of jams, jellies, pickles and sauces is the first chapter. Then comes pressure canning for those low acid items, like stock, beans and meat. Chapter three will have you making your own bacon as it’s about curing brining and smoking. The last chapter is cheese making.

What’s really remarkable about the book is how approachable and doable Mrs. Wheelbarrow makes something like making cheese. She’s wisely picked items like bacon and whole muscle curing that are on the easier and safer side of Charcuterie.

The recipes are concise and easy to follow. There’s additional info in the head notes and the chapter introductions. And there are bonus recipes to use the items you’ve preserved. Make some crème fraîche and she’ll have you make a beautiful kale and potato galette with it.

Those photography is first rate too. I love that the cover is printed.

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