Home-made Preserves

Cookbooks, Food & Wine

Nice, Jill

Canning & Preserving

HarperCollins, Publishers

The ultimate Christmas cookery companion for every household from Britain’s most trusted kitchen.
Christmas with Good Housekeeping provides every recipe you need for the most delicious festive season with family and friends. With over 140 recipes for jovial perfection, chapters offer mouth-watering ideas for canapes, starters, vegan &amp; vegetarian options, baked goods, showstopper desserts, edible gifts, and not to forget Christmas lunch with all the trimmings!
Accompanied with stunning photography, specially curated to answer key questions for readers surrounding Christmas cookery, Good Housekeeping reveals not only their tried and tested recipes, but also their tips for getting ahead, saving time, loving your leftovers, and making the most out of your festive gatherings.
With all bases covered for the big day, this definitive cookbook will be one you’ll come back to year after year.

Christmas with Good Housekeeping: Your go-to holiday cookbook with delicious recipes to please the whole family

good-housekeeping

Harpercollins

An inspirational collection of resourceful and delicious recipes steeped in a fundamentally practical way of approaching home cooking; returning to basics, minimising waste, following the seasons and keeping things simple to create effortless meals packed with flavour.From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year.As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences… Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.

The Joyful Home Cook

Birkett, Rosie

Turn ordinary ingredients into extraordinary dishes.
Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour.
Life can be tough, chaotic and often unfathomable. So many things are outside of our control, so let’s take the light where we can, and make something good for supper. 
From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year.
As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences… Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to put to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.

Boozy ice lollies you can make at home. 
The sun is out, the mercury is finally hitting 30 degees … what better way to toast the start of summer than with a frozen cocktail – on a stick! 
With the onset of summer, the alcoholic ice-lolly trend is getting BIG. The adult popsicle market is one of the fastest-growing product areas in the ice cream market, with sales up 23% to £40m in the past year, according to Kantar Worldpanel. 
From high-end gourmet ice pops on the festival scene to mass-market popsicles that were a sell-out at Aldi, people’s appetite for frozen booze is growing. Even Fortnum and Mason have produced their own alcoholic ice-lollies for the best people. But why go for shop-bought, when you can easily mix and freeze these drinks at home, and never spill a drop. 
This book provides 60 recipes for popsicles, slushies and ice-creamy frozen drinks, with stylish photography.

With Alcohol Anything is Popsicle: 60 Frozen Cocktails

Business & Money

Davis, Jassy

Industries

For the freshman/sophomore level of the introductory foods course at universities and community colleges.A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

Introductory foods

Bennion, Marion

Macmillan

For courses in Introductory Food Science, Food Preparation where chemistry is required, and for Experimental Foods.This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts, salad dressings, and batters and doughs, and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits, vegetables, and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts, especially Charley and Weaver's latest edition.

Food Science Laboratory Manual

Jamesen, Karen S.

Pearson

Introductory Foods

Mary L. Morr

Theodore F. Irmiter

Macmillan Pub. Co.

Introductory Foods: A Laboratory Manual of Food Preparation and Evaluation

Morr, Mary L.

Irmiter, Theodore F.

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