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EXCLUSIVELY AT SAKS OFF FIFTH. Delicious chocolate caramel crunch popcorn in a striped tin can. Tin Made in USA SPECIFICATIONS 16 oz. Kids - Home And Gifts > Saks Off 5th. Saks Fifth Avenue.

Brand from China: Coolkiss. Color: Spoon - Opp Bag - Pink, Materials: ABS, TPR, Size: Spoon: One Size: Length: 16cm, Width: 3.1cm, Height: 1.2cm, Lid: One Size: Diameter: 9cm, Care: N/A

In 2002, Oskar Blues Brewery founder and owner Dale Katechis made a decision that would have a resounding impact on craft beer manufacturing for years to come. By putting his Dale's Pale Ale, a bold and flavorful brew, in a can, he dared venture where only the big corporate brands had gone before. A decade later the canning movement is in full swing, with hundreds of craft breweries now canning their beers. This volume provides a close look at the original artwork on 600 different modern beer cans from 40 states. Get to know the story behind your favorite beer's name and can design, with examples from breweries such as Sierra Nevada, Ska, Midnight Sun, Maui, New Belgium, Oskar Blues, and nearly 200 others. The craft breweries featured in this book turned canning beer into an art form!

the most up to date and comprehensive book on the science and application of the principles of thermal process control, Acidification and container closure evaluation.

2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay.   Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

In 2002, Oskar Blues Brewery founder and owner Dale Katechis made a decision that would have a resounding impact on craft beer manufacturing for years to come. By putting his Dale's Pale Ale, a bold and flavorful brew, in a can, he dared venture where only the big corporate brands had gone before. A decade later the canning movement is in full swing, with hundreds of craft breweries now canning their beers. This volume provides a close look at the original artwork on 600 different modern beer cans from 40 states. Get to know the story behind your favorite beer's name and can design, with examples from breweries such as Sierra Nevada, Ska, Midnight Sun, Maui, New Belgium, Oskar Blues, and nearly 200 others. The craft breweries featured in this book turned canning beer into an art form!

Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.4

Tasty and innovative recipes that show just how creative a home cook can be with a simple can of fish. Canned seafood is ready when you are. It's a quick alternative to fast food and it's generally lean, healthful and convenient. A lot of cans are also interchangeable, so you can substitute what you have on hand which is something you can't do with fresh seafood. And the best part is that you need look no further than your kitchen cupboard for the beginnings of a fantastic dish. This book includes traditional and updated recipes, new creations and canned twists on classic fish dishes. The key to cooking with canned seafood is that it has to be treated as a different species from fresh fish -- its flavors and textures are different. These delicious and creative recipes work with these differences and elevate canned seafood into something sublime. The recipes feature canned seafood that can found in virtually any supermarket across America: tuna, crab, salmon, mackerel, cod, sardines, sprats, kippers, anchovies, roe, shrimp, clams, oysters, mussels, squid and octopus. Although canned fish is perceived as economical, depending on your budget and taste, you can buy high-end ones at high-end prices -- you can upscale or downscale your recipes depending on what seafood you choose. This flexibility is yet another bonus when cooking with canned seafood. There are a number of icons identifying recipes that are: Fast = if a dish takes less than half an hour, it's been noted Kid-Friendly = chances are there are plenty of kids who will like it Healthy = dishes that includes lots of veggies or fiber and little fat except for a reasonable amount of olive oil Brown Bag = pack it for lunch and avoid fast food Entertain = special occasion food And along with all the recipes, Susan has included interesting product, historical, consumer and nutritional information on each ingredient, making the shopping choices less confusing.

Filled with delectable stories and fascinating facts, a richly textured history of food preservation, which forever changed the world, details the chemists, cooks, old legends, and new ideas, from Attila the Hun's unique method for curing meat to the technological advancements of today. 15,000 first printing.

If your idea of heaven is a golden, flaky, piping-hot biscuit right out of the oven and slathered with butter and jam, wait until you try these delicious culinary creations! From the author of the best-selling, Food Network and Today Show-featured 101 Things to Do with Ramen Noodles comes 101 Things to Do with Canned Biscuits. Here Patrick takes plain-old canned biscuits and turns them into tummy-grumbling breakfast egg stratas and bakes, Turkey Cheese Pockets and BBQ Beef Cups for lunch, and dinners of meat pies and Chicken and Dumplings. Sides and appetizers such as Turkey Empanadas, Fruit Pin Wheels, and Cheese Balls, make perfect companions for parties and sports-day treats, and don't forget the desserts of Sweet Potato Bread Pudding, Praline Meltaways, Strawberry Cream Cheese Biscuits and more! Is your mouth watering yet? Toni Patrick, the culinary creative behind 101 Things To Do With Ramen Noodles and 101 Things To Do With Mac and Cheese, has created yet another masterpiece that makes quick work of canned biscuits. Toni has been featured on the Food Network's show Unwrapped and was once named Irreverent Person of the Year by Irreverent Magazine. She lives in Walden, Colorado.

205 pages (complete). Jacket shelf rubbed and marked.Minor markings. Still in a very good condition, tightly bound and intact. 1st edition.[Restored]05-06-2019. Our orders are shipped using tracked courier delivery services.

237 pages. 10.00x8.00x0.60 inches. In Stock.

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

An irreverent seventieth anniversary tribute to the popular canned meat celebrates everything from the SPAM fan club to Monty Python's Broadway production, SPAMalot, in an illustrated volume that describes the product's history, advertising campaigns, and favorite recipes. 30,000 first printing.

In the Netherlands and the UK, Bart van Olphen is a celebrated fish connoisseur. Jamie Oliver has called him his “fish hero.” Now, Bart shares his excellent, authoritative taste, expertise, and best recipes in this one-of-a-kind cookbook. Simply put, this is The Tinned Fish Cookbook. Whether you’re a fish lover or just an adventurous eater looking to branch out, The Tinned Fish Cookbook has something for you. With 45 delicious recipes covering a whole range of tinned fish, from tuna to mackerel and salmon to anchovies, Bart proves that there’s more to tinned fish than canned tuna—more variety, more versatility, more flavor. Classic pasta puttanesca is here, but so are Cauliflower Steak with Mushrooms and Anchovy Butter and Watercress Salad with Crab and Fennel. Tuna burgers, sure, but also Salmon “Cookies” with Chimichurri and Shakshuka with Smoked Herring. Or how about a Potato Frittata with Mackerel for dinner—or a Quinoa Tabouleh with Sardines for lunch? Fish in a tin (or a can!) is the hidden superhero in everybody’s pantry. The Tinned Fish Cookbook shows off the enormous versatility of this trusty kitchen staple, and is filled with mouth-watering recipes that taste as good as they look in the dazzling photos by David Loftus (Jamie Oliver’s trusted photographer). What’s more, readers are sure to make more sustainable choices once they’ve read the amazing stories of Bart’s company, Fish Tales. With this book in hand, we’ll all be able to happily continue enjoying tinned fish for years to come. After all, there are plenty of fish in the sea . . . so let’s eat!

A popular tradition for automatic watering systems. This heavy duty Rain Bird pop-up impact sprinkler is noted for its long-lasting, trouble-free performance with hard water and heavy mineral content that can clog and corrode other sprinklers. It is easy to adjust and comes with 5 extra nozzles to customize watering rate. Color: Blacks. Material: ABS Plastic.

The Canned Beer Draft System by Sharper Image uses ultrasonic vibrations to create a dense micro-foam that boosts the flavor of any canned beer. Just open a can of your favorite beer, place it into the base and pull the dispensing handle. Compatible with most beer cans, including 12 oz., 330 ml (select imports) and 16.9 oz. "tall boys." Comes apart for easy cleaning.

Our most popular canned heat. For over 100 years, the iconic Sterno Green Canned Heat has been the trusted source for food warming by home entertainers and catering professionals. Chafing fuel consumers want safety, performance and convenience. Sterno is the ultimate solution in safety, performance, convenience and value when preparing for catering events or large home entertaining events where food must be kept at an optimal serving temperature. Each can burns up to 2.25 hours. Sold as a 6 pack. Ideal for keeping cooked food HOT during dining occasions lasting over 1 hour such as Thanksgiving, reunions and parties. Integrated Smart Can Indicator alerts the user when the can is too hot to handle. Ideal for use in Sterno Wire Racks, Party Sets and Buffet Chafers.