Making and Using Dried Foods
Author: Phyllis Hobson
Step-by-step instructions for drying almost everything with or without a commercial dehydrator. Includes more than 200 delicious recipes using
dried foods.
Table of Contents:
Introduction
Drying Foods Can Save You Money
How to Dry Foods
Buying a Dehydrator
To Pretreat or Not to Pretreat
Testing and Storing Dried Foods
Drying Fruits
Drying Vegetables
Drying Herbs
Drying Meats
Drying Dairy Products
Drying Grains
Leathers
Dried Soup Mixes
Drying Foods for Hiking and Camping
Drying Flower Blossoms
Other Uses for Drying Equipment
Appendix:Building an Electric Food Dehydrator
Index
See also: Principles of Public Speaking or Cause for Concern
Festive Ukrainian Cooking
Author: Marta Pisetska Farley
Handsomely designed, this is a wonderful book for exploring the holidays of another culture or for wiling away an afternoon in the kitchen mastering the intricacies of korovai or kolach."--Wilson Library Bulletin
Publishers Weekly
The festivities of the title follow the usual Christian calendar--Easter, Christmas, Pentecost and various saints' days. But Christianity in the 19th-century Ukraine, the focus of Ukrainian-born Farley's well-researched book, coexisted with a rural paganism in which ancestors were appeased and fed at Christmas, river spirits blessed and, in a typical grace, God appeared simply as prima inter pares : ``Gracious Lord, sun of truth, stars of beauty, moon of light, wind ferocious, rain bountiful, weather beautiful, ancestors' fathers, we feast with you and greet you in summer.'' The cuisine, likewise, derives from an agrarian prototype shared by other Eastern Europeans and by the Ashkenazim as well. The foods, like the traditions, are hearty: cabbage rolls meatless or meat-filled; two kinds of borschsic , varying with the season; meat stuffed in casings or covered with aspic; numerous sweet or savory breads, rolls, dumplings, fritters and pancakes, some topped with cabbage or cheese for ordinary meals, others containing a hefty half-pound of butter, a cup of cream and 30 large egg yolks to create a lavish Easter spread. (Oct.)
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