19 products were found matching your search for Salting in 3 shops:

Jerry Middlebrook, Mary Gutierrez, Robyn Rutland, Sandra Scherbenske, Jason Witherspoon, Austin Stoker, Spring Odiorne, Alison Sagebiel, Alfonso Vargas ... There are 100 poems in this book by 100 poets who wrote their poems when they were in grades one through twelve. These poets are not famous. You have not read their poems before. These poets live anywhere. They are now dentists and dancers and teachers and students and construction workers. They write with fire. They could be you.

When the successful author Dallas Fiennes is murdered in a small seaside town, the police investigate his antagonistic relationship with a struggling artist

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Classic French preserving techniques updated for a modern audience.Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie.France's favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, Clotilde's Edible Adventures in Paris, Chocolate and Zucchini, Edible French, and The French Market Cookbook.

For many of us, cooking with salt means shaking table salt over the pot a couple of times (as recipes say, "to taste"!), and then shaking a bit more over our plates when we sit down to eat. But there's so much more to this little crystal and The Salt Book is here to show us how to salt wisely and well. Beautifully photographed, covering a comprehensive range of topics and including nearly 200 recipes for the creative use of salt, this book will make you a salt expert! The Salt Book explains why we should use salt and which salt to use, as well as how and when to use salt. It also looks at trends in salt today, provides facts about salt, explains salting techniques, includes chefs' stories about salt and includes a guide to using salt at the table. From making your own salt to seasoning steak perfectly, from using specially-flavoured salts to salting ice cream, the recipes and techniques in this book range from the practical to the surprising. You'll be able to confidently tackle the fundamentals of salting -- curing, pickling, brining and preserving. You'll learn how to pair the right salt, in the right amount, with the right dish. You'll also be introduced to some innovations, such as salt-block cooking. Discover the well-seasoned world of salt with The Salt Book.

Signs of wear and consistent use.

The classic, definitive guide to smoking salmon and trout. Professional food scientist Jack Whelan provides authoritative information and over 400 howto drawings and photographs. This book is the result of the author's years of research into commercial preserving and processing of fish and years of adapting proven methods for easy home use.

Enjoy winter likes summer, No more shoveling, salting or slipping walkways. Dr. Heater Plug-in and play heated Rubber Snow Melting mats Prevent snow and ice accumulation around the homes, on outdoor walkways and stairways, driveways, around small business storefronts, at industrial facilities and commercial environments. The mats are made out by high elastic vulcanized styrene butadiene rubber, which has excellent mechanical strength, durability, high elasticity and resistance high and low-temperature characteristics. It's environmentally friendly and flame retardant. Mats can be leaving outside all winter long without any maintenance.120V, 300W, heating area 23*40 inches. This DR-009 is the mat only, and can be an addon to use with Dr Infrared Heater brand snow & ice melting mat set (model DR-101). It's UL listed . Color: Blue. Pattern: Striped.

Color/finish: black Make drinks like a professional with this multipurpose black silicone bar mat. With a drink rimmer for salting glasses, a removable cutting board area for slicing fruit, citrus, and herbs, and a non-skid surface for keeping glasses steady while you pour, this all-purpose bar mat will take your home bar to the next level. Black Silicone. 18.5 W x 11.8 D. Measures 18.5x0.44in Silicone, Polypropylene Imported Contents of Set: set of 1

The John Deere 50 lbs. Push Broadcast Spreader offers an 8 ft. coverage area that lets you get your fertilizing or salting job done in fewer passes. The spreader features an easy-to-control lever switch to adjust your spread width for any application. The plastic hopper construction and enclosed gearbox of this spreader ensure long-lasting use and durability.

Find out how to get the most from your catch with Smoking Salmon and Trout. With over 400 photos and illustrations, this authoritative how-to book provides step-by-step instructions for home processing the fish you catch or buy. Extensive chapters on filleting, smoking, salting, sausaging, marinating and pickling fish show you how to create all the traditional mouth-watering treats you find in supermarkets and delicatessens.There are easy-to-follow directions for safe home freezing and canning, as well as unusual recipes from around the world - including Jamaica Fritters, Martinique Fishballs and Russian Zapekanka - that have been tested by the author.

Over thousands of years, Native Americans in what is now Texas passed down their ways of roasting, boiling, steaming, salting, drying, grinding, and blending. From one generation to another, these ancestors of Texas’s Mexican American community lent their culinary skills to combining native and foreign ingredients into the flavor profile of indigenous Texas Mexican cooking today.             Building on what he learned from his own family, Adán Medrano captures this distinctive flavor profile in 100 kitchen-tested recipes, each with step-by-step instructions. Equally as careful with history, he details how hundreds of indigenous tribes in Texas gathered and hunted food, planted gardens, and cooked.             Offering new culinary perspective on well-known dishes such as enchiladas and tamales, Medrano explains the complexities of aromatic chiles and how to develop flavor through technique as much as ingredients. Sharing freely the secrets of lesser-known culinary delights, such as turcos, a sweet pork pastry served as dessert, and posole, giant white corn treated with calcium hydroxide, he illuminates the mouth-watering interconnectedness of culture and cuisine.             The recipes and personal anecdotes shared in Truly Texas Mexican illuminate the role that cuisine plays in identity and community.

“The man best known for creating the smoked watermelon ‘ham’ has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into... a perfect gift for anyone you know who’s looking to get back to the land.” – GrubstreetA celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen.Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt Smoke Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt Smoke Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt Smoke Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

Quilters learn to create one-of-a-kind painted fabrics right in their own kitchen with Off-the-Shelf Fabric Painting. Fiber artist Sue Beevers shows them how, making it fun and easy. Quilters learn to create everything from simple lines and splatters to salting and sun-printing. Techniques rely on water-based paints used with readily available tools and supplies, such as oatmeal, yogurt containers, and file folders. This guide offers advice on practical color theory, helps quilters recover from mishaps, and even provides paint brand comparisons.

Explore a variety of fabric painting techniques and add a distinctive touch to your quilts. You'll learn how to create sun prints and use resist techniques, as well as how to paint a Hawaiian quilt and a traditional block quilt. Try colorwashing, scrunching, and salting methods to create uniquely personal fabrics. Cindy will encourage you to experiment, be playful, and get creative!

Preserving encompassed every method of putting food by, from pickling and canning to less familiar methods such as salting, curing, and drying. Capture the flavors of summer and harvest time with more than 150 easy-to-follow recipes that transform vegetables, fruit, herbs, meat, and fish into irresistible preserves.A full-color photo album illustrates the fresh produce that can be preserved to turn the darkest cellar into a gallery of stained-glass colors. Illustrated step-by-step instructions explain each stage of the preserving process for delicious results every time, and a photographic guide highlights all the essential ingredients. With recipes for every preserved food from the simplest jelly to the most sophisticated pate, Preserving is truly a cookbook for all seasons.

Hardcover. An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham. This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

In the tradition of Barbara Ehrenreich’s classic Nickel and Dimed, a talented young journalist goes undercover as a casino labor-union organizer in this rare inside look at the ongoing struggle of hourly-wage service workers to survive in America.“Salting” is a simple concept—get hired at a non-union company, do the job you were hired to do, and, with the help of organizers on the outside, unionize your coworkers from the inside. James Walsh spent two years as a “salt” in two casinos in South Florida, working as a buffet server and a bartender. Neither his employers nor the union knew of Walsh’s intentions to write about his experience. Now he reveals hard-won and little-known truths about how unions fight to organize service workers, the vigorous corporate opposition against them, and how workers get caught in the middle. As a salt, Walsh witnessed the cultish nature of labor organization and was constantly grilled by his union organizer as to whether he had enough grit and determination to win converts to the cause while remaining undercover. At work, Walsh witnessed the oddities of casino life and management’s stunning mistreatment of service industry employees, most of whom were hanging on to economic survival by their fingernails. His meticulous reporting reveals supervisors berating workers for the smallest infractions, even as employees submit to relentless scrutiny, ever-changing work schedules, and the callous behavior of casino customers. A clear-eyed and balanced account, Playing Against the House explores the trials of day-to-day life for the working poor and the face of twenty-first-century union organizing and union busting in unprecedented detail.