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Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.
Collects more than one hundred prize-winning recipes for jams, preserves, pickles, vegetables, fruit, and more, that celebrate the American traditions of preserved food and state fairs, and includes information on canning techniques and equipment.
"Mix in one part Diane Mott ­Davidson’s delightful culinary adventures with several tablespoons of Jan Karon’s country living and quirky characters, bake at 350 degrees for one rich and warm romance." --Library Journal A full-hearted novel about a big-city baker who discovers the true meaning of home—and that sometimes the best things are found when you didn’t even know you were looking When Olivia Rawlings—pastry chef extraordinaire for an exclusive Boston dinner club—sets not just her flambéed dessert but the entire building alight, she escapes to the most comforting place she can think of—the idyllic town of Guthrie, Vermont, home of Bag Balm, the country’s longest-running contra dance, and her best friend Hannah. But the getaway turns into something more lasting when Margaret Hurley, the cantankerous, sweater-set-wearing owner of the Sugar Maple Inn, offers Livvy a job. Broke and knowing that her days at the club are numbered, Livvy accepts. Livvy moves with her larger-than-life, uberenthusiastic dog, Salty, into a sugarhouse on the inn’s property and begins creating her mouthwatering desserts for the residents of Guthrie. She soon uncovers the real reason she has been hired—to help Margaret reclaim the inn’s blue ribbon status at the annual county fair apple pie contest. With the joys of a fragrant kitchen, the sound of banjos and fiddles being tuned in a barn, and the crisp scent of the orchard just outside the front door, Livvy soon finds herself immersed in small town life. And when she meets Martin McCracken, the Guthrie native who has returned from Seattle to tend his ailing father, Livvy comes to understand that she may not be as alone in this world as she once thought. But then another new arrival takes the community by surprise, and Livvy must decide whether to do what she does best and flee—or stay and finally discover what it means to belong. Olivia Rawlings may finally find out that the life you want may not be the one you expected—it could be even better.
IN 1945, FORTUNE MAGAZINE named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed Betty America's First Lady of Food. Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.
The Norske Nook's mile-high meringue and dairyland deliciousness attracts foodies, celebrities, and tourists from around the world to sample its glorious pies. This beautifully photographed cookbook features more than seventy pies, including thirty-six blue ribbon-winners at the annual National Pie Championships, plus Scandinavian specialties, cheesecakes, tortes, cookies, and muffins.
Presents a collection of recipes gathered from picnics, church gatherings, and state and county fairs around the United States.
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Whether you're famous for your cinnamon rolls, a newbie baker or just love culinary trivia, you'll find this book hard to put down. Father Dominic, "The Bread Monk" of public television, has collected his favorite tips and tricks for baking, like how to choose the best pans, what to add to yeast to make it work faster, and the easiest way to roll out pizza crust. Baking Secrets from the Bread Monk includes substitutes for common ingredients (yes, you can make your own self-rising flour), hints for kitchen organization and storage, and a plethora of fascinating historical facts and kitchen wisdom. What was the best thing before sliced bread? Who invented pretzels? What's the point of those slashes in a baguette? Father Dominic will put you in the know.
Celebrate America's #1 State Fair Food Competitions. Baking Blue Ribbons is a unique slice of Iowa history with stories and recipes from every generation since the Iowa State Fair began. Meet pioneer women who baked the first winning cakes on wood stoves. Hear stories of farm wives who saved butter and sugar rations and kept the contests going after two world wars. Learn from today's champion bakers and expert food judges who share tips and techniques for baking blue ribbons at home. With more than 160 recipes from the 1800s to modern-day Iowa State Fair winners.
Gathers three hundred prize-winning recipes selected from country fair competitions around the United States