Thursday, December 25, 2008

Making and Using Dried Foods or Festive Ukrainian Cooking

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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