Can It, Bottle It, Smoke It: And Other Kitchen Projects (Hardcover)
And Other Kitchen Projects
Ten Speed Press, 9781580085755, 160pp.
Publication Date: July 5, 2011
Have you ever wanted to . . .
Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee?
Can It, Bottle It, Smoke It" walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks. Karen Solomon veteran food writer, kitchen explorer, and author of "Jam It, Pickle It, Cure It" brings forth a new collection of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), beverages (Soy Milk), and more. Whether you re a beginning or seasoned home cook, you ll be inspired to pump up the power of your pantry.
With detailed instruction on essential techniques, time commitments for each project (from 20 minutes to 2 hours to a weekend), and labeling and wrapping tips, "Can It, Bottle It, Smoke It" will help you get creative in the kitchen. So leave the grocery aisle's mass-produced packaging and mystery ingredients behind and join the urban homesteading revolution as you whip up a bevy of jars, bottles, and bags full of outstanding hand-labeled eats.
About the Author
Praise For Can It, Bottle It, Smoke It: And Other Kitchen Projects…
“This is an excellent book and resource for those of us who've been bitten by the DIY bug. You'll make these recipes again and again, and you'll thank yourself every time.”
“Attention cooks looking for a friendly guide through the world of DIY corn flakes, hot dogs, and even cheese curls—your ultimate instruction manual has arrived. Karen Solomon’s Can It, Bottle It, Smoke It will show you how to make so many of your beloved grocery store standards right in your own kitchen.”
—Marisa McClellan, FoodinJars.com
“Karen has done it again. Another super-fun lineup of strong recipes.”
—Eugenia Bone, author of Well-Preserved