I love cookbooks. I have a very large shelf of them and enjoy sitting down, flipping through them, and thinking about ingredients and flavours. I recently bought two new ones and thought I would share.
First, I picked up Peter Reinhart's Whole Grain Breads. This books employs new methods to draw out maximum flavour from the grain. The breads do take some time to make, but my experience has been is that it is always worth it. Since my bakery customers prefer whole wheat breads I thought I would try to expand my repertoire. Now, I am not sure how this is legal, but Google Books has an almost complete digital copy of the book if you want to check it out.
Second, I got the BALL Complete Book of Home Preserving. As the blurb says, the book contains "400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam Crab Apple Jelly, Green Pepper Jelly Spiced Red Cabbage, Pickled Asparagus Roasted Red Pepper Spread, Tomatillo Salsa Brandied Apple Rings, Apricot-Date Chutney." Aside from a few canned meat recipes (blech), everything in the book is vegan. In my ideal world I would live off the grid, growing all my own food and snubbing anything with a UPC. Until then, I just have to make due with this book.
First, I picked up Peter Reinhart's Whole Grain Breads. This books employs new methods to draw out maximum flavour from the grain. The breads do take some time to make, but my experience has been is that it is always worth it. Since my bakery customers prefer whole wheat breads I thought I would try to expand my repertoire. Now, I am not sure how this is legal, but Google Books has an almost complete digital copy of the book if you want to check it out.Second, I got the BALL Complete Book of Home Preserving. As the blurb says, the book contains "400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam Crab Apple Jelly, Green Pepper Jelly Spiced Red Cabbage, Pickled Asparagus Roasted Red Pepper Spread, Tomatillo Salsa Brandied Apple Rings, Apricot-Date Chutney." Aside from a few canned meat recipes (blech), everything in the book is vegan. In my ideal world I would live off the grid, growing all my own food and snubbing anything with a UPC. Until then, I just have to make due with this book.
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