Konservering & djupfrysning

Succéböckerna Fermentera och Fermentera 2.0 banade väg för fermenteringsvågen i Sverige. I Stora boken om fermentering samlar vi de bästa recepten ur Jenny Neikells två tidigare böcker, och får även en ny uppdaterad faktadel och helt nya recept. F...

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Med hjälp av traditionella konserveringsmetoder kan du skapa ett modernt nordiskt skafferi att plocka ur även under den mörkare delen av året. Johan Björkman torkar, fermenterar, lägger in i klassisk inläggningslag, mixar eget örtsalt och smaksätt...

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För dig som vill odla dina egna grönsaker är det här en riktig grundbok. Den visar hur du bygger en grönsaksodling från ingenting, hur du planerar, sår och planterar, vattnar, gödslar och gräver. Men den visar också hur du tar till vara allt det s...

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Mathantverk för alla tider Mat för hand är en berättande handbok som vill locka in läsaren i mathantverket, få oss att känna historien bakom förädlingssätten och se råvarorna och deras möjligheter. Det är en metodisk och spännande genomgång full m...

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Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do n...

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"En receptsamling som fint ersätter de gamla slitna sylta och safta-böckerna ... Lockande att bläddra i och själv sätta igång." BTJ Sommar på burk innehåller närmare 100 recept som kan varieras med sommarens smaker och dina egna. Detta ä...

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From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch. Preserving and curing at home is easier than you think, and this book explains how. Covering ...

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From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies ...

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A SUNDAY TIMES BESTSELLING COOKBOOK Ready to make a change in 2022? Lose weight for good with great-tasting, easy-to-cook recipes from The Meal Prep King Plan Together, John and Charlotte have lost an incredible 15-stone, and they are here to show...

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Förvandla säsongens frukter, bär och grönsaker till sylt och marmelad, smakrika inläggningar, läskande saft och värmande glögg. Här bjuds det på en lång rad härliga recept för dig som gillar att sylta, safta och lägga in. Vad sägs om aroniasylt me...

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Are you curious about pressure canning in order to preserve foods in your own kitchen or possibly you wish to try new pressure canning recipes? Are you interested in both sweet and savory canned foods? If your answer is yes, this book will be help...

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The Artisanal food movement is exploding, drawing on old-world preserving methods such as curing, pickling, and smoking to create a new world of specialty meats, jams, cheeses, fish, game, and preserved vegetables. Chef Matthew Weingarten taps int...

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'...The high priest of fermentation theory' the Guardian 'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBC The bible for the D.I.Y set: detailed instructions for how to...

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The USDA Manual of Canning, Preserving, Fermenting, and Pickling Vegetables, Fruits, and Meats This deluxe unabridged reprint Legacy Edition of The USDA Complete Guide To Home Canning is a richly illustrated and info-packed instruction manual and ...

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Selected as a best cookbook of the year by BBC Food Programme '...the high priest of fermentation - the Guardian 'The godfather of fermentation.' -The Telegraph 'Sandor Katz's teachings and writings on fermentation have changed lives around the wo...

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A SUNDAY TIMES BESTSELLING COOKBOOKReady to make a change in 2022? Lose weight for good with great-tasting, easy-to-cook recipes from The Meal Prep King PlanTogether, John and Charlotte have lost an incredible 15-stone, and they are here to show y...

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The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times '[Katz's] books have become manifestos and how-to manuals for a generation...

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Featured in The Independent's 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts,...

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The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regar...

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"This is food whose time has come," declared Mark Bittman about Sqirl, the much beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl began with jams-organic, local, made from unusual combinations of...

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Whether you're making a pint of sauerkraut or a peck of pickled peppers, The Joy of Pickling provides all the tools for pickling success! "By working a special kind of magic on an abundance of produce," Christopher Kimball writes in the ...

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From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! Preserving is an ancient technique, one that speaks to a modern sensibility. Putting you in step with the s...

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The USDA Manual of Canning, Preserving, Fermenting, and Pickling Vegetables, Fruits, and Meats This deluxe unabridged reprint Legacy Edition of The USDA Complete Guide To Home Canning is a richly illustrated and info-packed instruction manual and ...

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Goiabada, compota de caj, de umbu e de pssego, doce de cidra e de mamo, geleia de morango e de tamarindo, conserva de pinho, de palmito e de pequi, sardela e alichella, picles de pera... Quem no fica com gua na boca ao pensar nesses doces, conserv...

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Everything one needs to know to dehydrate like a pro. Dehydrating is the ultimate way to store food. Not only can you stock your pantry with delicious, nutritious food for just pennies, you can eliminate waste and preserve nutrients. Dehydrating f...

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Pascal Baudar is a culinary visionary...I am in awe of this book. Get ready to be inspired. Sandor Ellix Katz, author of the New York Times bestselling book, The Art of Fermentation The perfect DIY guide to make your own fermented hot sauce, wild ...

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More than 250 easy and enjoyable recipes! "The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."-Deborah Madison Over 100,00 copies sold! Typical bo...

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'Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one...enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar.' - Nigella Lawso...

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Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The first part of this publication explains the scientific principles on whi...

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