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There is nothing quite as tempting as biting into a warm dish that you know has been made from fresh, natural ingredients, and that is the beauty of the Amish way of cooking. Amish culture emphasizes the simple life, and so the Amish prefer to prepare their food in the simplest, most natural way possible. Their traditional recipes have been handed down from mother to daughter for many generations.
In the midst of a hectic modern lifestyle, it feels warm and soothing to return to simple, classic recipes to put food on the table for our families.
Here is a Preview of the Amish Recipes You Will Learn:
Even if you've tried other food preservation methods before, and it hasn't worked for you, this Cookbook will take you by the hand and reveal how you can effortlessly create your favorite jams, jellies, relishes, canned fruit, and more!
This popular history, recipe and wine pairing book has been fully revised, enhanced and updated. Dive deeper into the traditional cooking and culture of the Haudenosaunee--the first people of the Finger Lakes region. Learn how this unique region was once teeming with salmon and why they no longer breed here. Uncover the speakeasy culture that prospered during Prohibition. Local author, sommelier and educator Laura Winter Falk reveals new regional chefs and their creative takes on period recipes, as well as the tremendous growth in the area's wine and craft beverages movement. With more excellent producers, restaurants and markets committed to showcasing the bounty of the region, there has never been a better time to discover the unique flavor of the Finger Lakes.
Nearly every Saturday and Sunday morning at Steamboat Landing, you will see the faithful browsing the nationally renowned Ithaca Farmer's Market in search of the freshest and most beautiful produce, filling bags and baskets with fixings for the week's home meals, encouraging farmers and growers to extend their culinary reach. Celebrating a historic milestone at the Market's current Pavilion location, Ithaca Farmers Market captures the energy and history of the market through colorful narratives, vivid historical and contemporary photos, detailed recipes, and helpful shopping and prep guides.
A far cry from the rag-tag brigade selling off the backs of pick-up trucks in 1973, today's bustling pavilion hosts an array of social enterprises, meeting the demand for fresh, locally grown vegetables and fruits, meat from pastured animals, and handcrafted wines.
Farmers and growers engage in sustainable practices to produce healthy food for those of
us who are concerned with not just what we eat, but how and where it is produced.
Ithaca food activist Michael Turback showcases the delicious possibilities of cooking with local produce at the height of flavor and freshness throughout the growing seasons, taking readers on a year-round culinary tour from spring to early and midsummer to the bursting harvest of late summer, then ebbing into winter. Practical, valuable advice on shopping for fruits and vegetables in accordance with peak growing seasons reconnects marketgoers with the cycles of nature in our region, offering recipes for fresh and delicious dishes made with ingredients that reflect their truest flavors. Natives and new visitors to the Market alike will discover why the Ithaca venue has been cited as one of the country's most influential farmers markets.
No old school Bawlmer kitchen will be complete without this cookbook. It's a journey with stops at Marconi's, Angelina's, the Belvedere Hotel and many other landmarks from our region's great gastronomic past.
This book of Baltimore restaurants and their recipes is perfect for the cook who wants to capture Free State flavors of yesteryear, and serve them up on the dining room table. Readers will find classics such as Maryland crab cakes and Oysters Chesapeake followed by treasures like Haussner's strawberry pie. This tour of bygone days in the land of pleasant living will leave you hungry for Crab Imperial, or dreaming of some special night in Louie's Bookstore and Cafe, the Old Pimlico Hotel, or Baltimore's Little Italy.
Whether your favorite was the shrimp salad at Johnny Unitas' Golden Arm, or Chesapeake Bay steamed crabs at Obrycki's this is the perfect Maryland gift idea for any season. Enjoy
The recipes celebrate Pennsylvania's chefs and the state's amazing bounty of farm-fresh produce and meats. Enjoy classics like Philly cheesesteak, Pittsburgh salad, mushroom soup, and shoofly pie, as well as innovative fusions of regional and global flavors that reveal the Keystone State's diverse cultural heritage.
Looking for an ultimate guide to managing your Chronic Kidney Disease (CKD) with many tasty and healthy renal diet recipes? Enjoying easy and time-saving recipes that made by slow cooker?
This Cookbook, The Essential Renal Slow Cooker Cookbook for Beginners, is perfect to achieve your goal!
Follow a healthy and balanced diet, rich in fruits and vegetables and with meals rich in starch and low in protein and salt is an integral part of the cure. Inside this exhaustive book, you will:
Begin a healthy renal diet journey with this Renal Slow Cooker Cookbook TODAY!
Learning how to preserve food with a canner can seem daunting at first but with the help of this short beginner's guide, you'll be a professional in no time. Not only is canning good for the environment, but it can also transform your health while saving you money.
Learning this life-changing skill doesn't have to be complicated. In truth, it is much simpler than you think; after all, humans have been canning for over two centuries. As a primer to the books Pressure Canning Without the Danger!, The Essential Guide to Pressure Canning for Beginners!, and Water Bath Canning for Beginners and Beyond!, this guide works to help you find your footing before you jump into the deep end of creating and canning your own delicious recipes.
Find the best and safest ways to can quick, practical, and tasty meals.
In Introduction to Canning: Beginner's Guide to Safe Water Bath and Pressure Canning, you'll discover:
Discover a whole new world that's fun and convenience with canning!
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A light-hearted cookbook that reflects the historical and culinary heritage of the Hudson Valley.
Whether it's grilled corn on the patio or a hot bowl of soup by the fire, the foods we eat are often intimately connected to the seasons of the year. For twenty years, award-winning food writer and historian Peter G. Rose has written a column on family food for newspapers in the Hudson Valley, and this light-hearted cookbook includes some of her most popular recipes. Drawing on the rich historical and culinary legacy of the Hudson Valley, Rose offers simple, easy-to-make recipes for patio, boat, cabin, or RV in the summer, and for enjoying by the fireside in the winter. Along the way she offers tidbits of food history, ideas for entertaining, and suggestions for using local ingredients. Informative and tasty, these recipes showcase the Hudson Valley as both a culinary and historic destination.
Janine Detore, star of Staten Island Hustle, sister to Big Ang from Mob Wives, is inviting us into her kitchen with her first cookbook, Bitchen' In The Kitchen: From my Big Family to your Table. The meaning of family has been diluted with distractions like technology and other everyday life experiences that pull us away from one another. However, as a mother, Janine is all about putting her family first and has mastered cooking for her family on the go.
Inside, you will find delicious recipes and mouthwatering photos of dishes loved by her Italian family, plus the inspiration behind each recipe. She brings everyone back to the table, the way she grew up, with their favorite meals. So, put on your apron and get ready to jam out with your favorite tunes and Bitchen' In The Kitchen!
The Best and Safest Water Bath Canning Guide for Beginners! - Know That You're on the Right Track With This Step-By-Step Guide! Plus Delicious, Practical, and Healthy Recipes
Are you sick and tired of throwing away food you just bought a few days ago? Fruit can be expensive, and when it expires, you might as well be throwing away your money. If you want to save food, time, and energy, then this book is for you. Once you learn how to water bath can, you will never have to worry about expiration dates again. The best part? Water bath canners are so easy to work they'll completely reinvent your relationship with cooking.
Also, canning works to your schedule. Never throw away expensive produce again. Once that jar is sealed, the product is good. Give yourself the option of having choice when it comes to food.
Everyone wants that.
In Water Bath Canning for Beginners and Beyond, get simple and precise step-by-step instructions along with healthy, delicious, and practical recipes!
Author Linda Johnson is a canning and food preservation expert that has been practicing these methods for years! She's a well-seasoned veteran who knows the ins and outs and wants to share her knowledge with everyone so they can benefit from the convenience of canning.
In Water Bath Canning for Beginners and Beyond, you'll discover:
● Tips and tricks from an expert: Author Linda Johnson has years of experience under her belt, so you can ensure that you're getting the absolute best information. Everything in this book has been tried and tested by Linda herself!
● Ingredient substitutes: Find healthy alternatives to your favorite recipes!
● Secrets to meal prep success: Hassle free cooking and planning!
● Safety first: Safe and modern canning practices, within USDA guidelines. Know that you're in safe hands and start water bath canning with confidence!
● Practical recipes with local ingredients: Recipes use ingredients that are already in your pantry! Get started immediately and say goodbye to impromptu grocery trips.
● Easy to prepare recipes: Every recipe in this book is beginner-friendly and perfect for busy people! Stick to your hectic lifestyle while enjoying the convenience of homemade canned goods.
Find the solutions to all your water bath canning problems in this book! Whether this is your first time canning or you're a veteran looking to learn new techniques, this book has got you covered.
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Let Shelley Howell take you on another journey into Bawlmer restaurants and bakeries of yesteryear. You'll stop at Haussner's, the House of Welsh, Thompson's Sea-Girt House, Ms. Desserts, and many other famous eateries from Maryland's Land of Pleasant Living, leaving each one with signature recipes you will want to recreate in your own kitchen. Tonight you might try Thompson's Crab Cakes, while tomorrow's menu will be Jimmy Wu's Beef Stir Fry with Tomato.
Readers will want to linger over memories of meals at Rudys', Miller Brothers, or Maria's 300. These are the recipes that make the Free State famous, with its bounty from the Chesapeake Bay, and its traditions that mix the old world with the new.
So whether your tastes go toward crab imperial or the perfectly broiled steak, if you like it the way they did it in Baltimore's best restaurants of the past, this is the book for you.
