2024 the best cheese ball recipes review

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An updated collection of 250 classic and inventive pickling recipes with a brand-new section on fermentation.

A new edition of an old favorite, The Complete Book of Pickling is full of classic recipes for pickles and chutneys, with inventive twists on old standbys and a brand-new section devoted to fermentation. Fermentation is one of the hottest restaurant and home kitchen trends of the past three years, gaining popularity because it uses natural foods and offers extensive health benefits.

Pickling is one of the oldest and cheapest methods of preserving foods, and now, with the help of step-by-step techniques, anyone can learn how to capture garden or farmers' market vegetables at their best for year-round enjoyment. The 250 easy, inventive and cost-effective recipes use modern methods and equipment in accordance with food-safety standards.

Recipes include Kosher Dill Pickles, Pretty Beet and Radish Pickles, White Balsamic and Pepper Pickled Strawberries, Clementine Pear Chutney, Pineapple Lime Tomato Salsa and Smoky Three-Pepper Cucumber Relish.

From the Publisher

INCLUDES COMPLETE DETAILED PRESERVING TECHNIQUES FOR EASY 
STEP-BY-STEP HOME CANNING

Classic Icicle Pickles

There’s a debate on whether the name of these pickles comes from their icicle shape, the cooling effect of the vinegar on the palate or the fact that the cucumbers are layered with ice to make them crisp. Regardless, these pickles are a classic to be enjoyed.

Preserved Lemons

Chef Neil Baxter of Rundles Cooking Classes in Stratford, Ontario, first introduced me to the delightful flavor of preserved lemons. They complement Moroccan foods in a way that just can’t be matched by any other ingredient.

Aunt Thelma’s Bread-and-Butter Pickles

This is the pickle that got me hooked on eating and eventually making pickles. It wasn’t until I’d been making them for years that I discovered Thelma wasn’t really my aunt but a distant relation by marriage. I also discovered that this is a pretty classic recipe, but I’d like to thank the late Aunt Thelma nonetheless for introducing our family to it.

250 RECIPES FROM PICKLES & RELISHES TO CHUTNEYS & SALSAS

Classic Peach Chutney

Capture fragrant, juicy peaches at the height of their season in this chutney, which is fruity with a touch of spice. Puréeing some of the peaches gives you a chunky chutney with a touch 
of jamminess.

Classic Tomato Sauce

Just as the title says, this sauce is lightly seasoned with classic flavors that really highlight the vine-ripened beauty of freshly harvested tomatoes.

Tangy French Cornichons

These tiny, tangy pickles beg for a charcuterie platter with pâté, fine cheeses and Dijon mustard.

Publisher ‏ : ‎ Robert Rose; Second edition (April 10, 2009)
Language ‏ : ‎ English
Paperback ‏ : ‎ 360 pages
ISBN-10 ‏ : ‎ 0778802167
ISBN-13 ‏ : ‎ 978-0778802167
Item Weight ‏ : ‎ 1.4 pounds
Dimensions ‏ : ‎ 7 x 0.75 x 10 inches
Reviewer: Kevin wags kane
Rating: 5.0 out of 5 stars
Title: Very extensive
Review: For 40 years I have used the ball blue book for all my canning and that's the first one a person should get.However this book takes it to another leval with a lot of great recipes and I recommend it as a complement to the blue book. Everything I tried in it has turned out good.

Reviewer: Kevin C. Kretschmer
Rating: 5.0 out of 5 stars
Title: MacKenzie Covers a Wide-Range of Pickling
Review: I initially checked this book out from my local library, but was so immediately pleased with the results of several recipes that I had to get my own copy. The recipes are printed large enough to be read easily and all steps are explained fully. There are some absolutely beautiful pictures, but if I have any gripe at all, it's that I'd rather see each picture next to the corresponding recipe, rather than having the pictures grouped in clusters in various sections throughout the book.I pickled a number of vegetables this past fall using this book for guidance. Among them were onions, radishes and beets. I also tried a couple of the chutney recipes and was pleased with the outcomes. So far, there hasn't been a single recipe that I wouldn't consider using again. Aside from another chutney recipe that I plan to try soon, I can't wait until summer/fall harvests to try some others. I certainly recommend this book to anyone who enjoys all types of pickling.

Reviewer: CJ
Rating: 5.0 out of 5 stars
Title: Perfect for beginners or seasoned pickler (pun intended)
Review: This book is packed with pickling, fermenting, and sauce preparation methods and tips. There are plenty of recipes to stock you pantry with enough long self life food to see you through the next zombie apocalypse.

Reviewer: Cheryl S.
Rating: 4.0 out of 5 stars
Title: Lottsa Pickles
Review: Nicely done book with a good selection of pickle recipes. I've made two of the dill pickle recipes so far and will soon try a chutney or two. I like the way the book is organized and I like how easy the recipes are to follow. If you want to make pickles I recommend this book.

Reviewer: NoVA guy
Rating: 5.0 out of 5 stars
Title: book: the Complete book of pickling
Review: My mother, 3/4 century ago, pickled things.As a kid, I should have paid more attention. This book rescues the memories

Reviewer: Anonymous1
Rating: 5.0 out of 5 stars
Title: Excellent recipes
Review: It's a good book. I suggest buying it.

Reviewer: doggyfriend
Rating: 5.0 out of 5 stars
Title: Every choice a winner!
Review: Never had a bad book yet.....

Reviewer: Ruhin Yuridulla
Rating: 5.0 out of 5 stars
Title: Easy-to-follow recipes for all skill levels
Review: This is such a great book for learning how to make many different, flavorful pickles, chutneys, salsas, and other flavor-packed recipes. Some cook book authors have an uncanny ability to over-complicate the technique, which can leave the reader feeling intimidated and confused. Jennifer MacKenzie has written this book in such a way that anyone can learn this old-age art form. Another thing I really like about the book is that not only does she provide weight measurements (e.g. 5 lbs.) in her ingredient lists, but also volume measurements (e.g. 4 quarts or 2 cups). This is extremely helpful. A must buy for pickling novices and masters.

Reviewer: Laurie Meier
Rating: 5.0 out of 5 stars
Title:
Review: I found this book very easy to understand.very Lear and precise with directions especially a first timer wanting to understand that basics of preserving food. The tips section on the left is wonderful and the definitions of words super.I have learnt a great deal from this book.Highly recommend particularly for newcomers to pickling.

Reviewer: Lauren F.
Rating: 5.0 out of 5 stars
Title:
Review: It was a present and they absolutely loved it.I didn’t know there was an addition before it mind, which I would also be looking to buy the recipes are endless

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Great book

Reviewer: Linda Finnie
Rating: 5.0 out of 5 stars
Title:
Review: Great product, perfect condition. This is the best pickling book I've found, lots of superb tips.

Reviewer: Susan
Rating: 4.0 out of 5 stars
Title:
Review: This is a nice book. I haven't yet had a chance to try the recipes, but as a "seasoned" pickler, the recipes look tasty enough to try.