Title: The Food in Jars Kitchen Pdf 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry
Author: Marisa McClellan
Published Date: 2019-04-02
Page: 240
As the editor of a home cooking website, I hear a lot of stories from readers about their successful home preserving projects-almost always accompanied by the question, "Any ideas for what to make with this?" I am thrilled to now be able to point them to Marisa McClellan's gorgeous new cookbook, which is full of ideas ranging from jam-sweetened granola to weeknight skillets with sauerkraut.―Emma Christensen, managing editor for Simply RecipesAll of Marisa's books are essential volumes in my kitchen--her recipes check all the right boxes: useful, reliable, creative, and full of flavor. But The Food In Jars Kitchen might just be my favorite one yet. Now every one of my precious jars will find its best purpose, whether slathered on a roast chicken, swirled into a cake, or stirred into a cocktail. Best of all, the recipes in this book are for the comforting and unfussy food I love to eat, each one shared with the warmth and gentle authority that have made Marisa's books so accessible and invaluable to all of us over the years.―Alana Chernila, author of Eating From the Ground Up, The Homemade Kitchen, and The Homemade PantryOne can eat-or give away-only so many jams or pickles on their own. Marisa has not only given me delicious destinations for my garden creations, but also justification for planting and preserving more! And I know that I'll make many of her recipes with store-bought preserves, because they sound so good that they stand on their own.―Martha Holmberg, coauthor of Six Seasons: A New Way with VegetablesInstead of letting jams and pickles languish in your fridge (guilty), you could be using them to lacquer chicken wings, swirl into pancakes, and perk up salad dressings. Marisa McClellan gives us the nudge and the tools we need to liven up our cooking, just by remembering the powerhouses we have waiting in the fridge door.―Kristen Miglore, Creative Director of Genius at Food52 and author of Genius Recipes and Genius DessertsMarisa has been our expert guide, leading us deep into the canning pantry; now she is putting us and our jam (and pickles! and chutney!) to work in the kitchen. From sweets to meat, booze to biscuits, this is a massive collection of accessible, delicious, and homemade kitchen staples and comfort foods worthy of your homemade preserves. Buy this book for yourself and the canning enthusiasts in your life. You will find daily inspiration in its pages for breakfast, lunch, dinner, and everything in between.―Karen Solomon, author of Jam It, Pickle It, Cure It Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband.
Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include:
- Jam-Filled Biscuits
- Preserved Lemon Hummus
- Strawberry Basil Pizza
- Jam-Lacquered Chicken Wings
- Lemon Curd and Blueberry Tart
- Pantry Sangria
As one of the most beloved voices in canning and preserving, Marisa serves as a kitchen muse to help each reader complete the cycle of empty jar to empty jar. Add The Food in Jars Kitchen to your collection, an inspired workhorse of delicious eats.
Delicious recipes for using home preserves The Food in Jars Kitchen is helpful for using up the jams and other preserves I've made. This book is as beautiful and well organized as Marisa McClellan's other books, and the recipes I've tried so far have been delicious. The Avocado and Sauerkraut Toast was a quick and healthy lunch, and the Peach Basil Vinaigrette made my salad extra special. But the recipe I've most enjoyed up to now is the Jammy Frozen Yogurt. It is fabulous! I'm looking forward to many happy and tasty meals because of this book. Thank you, Marisa!Another Good Book For The Small Batch Preserved!! Lots of ways to better use the "stash". I can really use this book. There always seem to be too many jars of good stuff. I was a pre-order person with this book and have already started the second pass flagging some nice ways to increase the use of the accumularion. The stacks would be larger but the move to small batch preserving from the earlier books means wider assortment of flavors without 25 jar batches.Thanks for another useful source of ideas and practical approaches.Creative and innovative ways to use your preserves! I've loved Marisa McClellan's Food in Jars series since a friend introduced me to them 4 years ago. Because of Marisa's approachable directions and writing style, I've become a canning/preserving FIEND! This is the ultimate resource for those of us who love to preserve fresh foods but don't quite know how to use them other than putting jam on toast in the morning. It's a great resource for anyone in your life that loves to cook as all of these recipes will also work for off-the-shelf preserves from the grocery store or the farmers' market. Our family faves are the marmalade pound cake and the pickle-brined chicken... SO GOOD!
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