New Preserves or Ultimate Frozen Dessert Book

New Preserves: Pickle, Jams, and Jellies

Author: Anne V Nelson

As over-manufactured, over-processed, marketing-saturated foods take hit after hit, everything old is new again, and America is turning to time-honored skills like pickling and preserving. Here, in a current guide addressingthe newsest all safety, health--and, most importantly, taste concerns--lifetime jam and pickle-maker Anne Nelson walks readers through every aspect of this rewarding pastime.

Nelson explains why preserved fresh foods taste so darn good, delving into how the salt and vinegar that keep foods fresh also make them explode in your mouth. Nelson discusses commonly used equipment, much of which readers will already have in their kitchens, and makes a convincing case for picking up a good scale. She gives hints on choosing produce, recycling jars, and quick chutneys and marinades that capture flavors but don't require sterilization.

Nelson also includes valuable advice on: fruit spreads, sauces, marinades, infusions, a pickler's herb garden, using wasabi, Moroccan preserved lemons, giant deli pickles, fruit preserves, marmalades, fruit pastes, and butters. Plus learn how to update Grandmother's recipes to meet moden safety standards.

Spiced throughout with interviews from veteran picklers and preservists , The New Preserves is the preservation guide for the new millennium.

New interesting textbook: MediterrAsian Way or Raw Food Gourmet

Ultimate Frozen Dessert Book

Author: Bruce Weinstein

Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book. In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there's a whole chapter on cakes, pies, and other treats made with ice cream or gelato, whether home-made or store-bought! Bruce and Mark prove that when it comes to frozen desserts, ice cream is only the tip of the iceberg! Together, these two books make the ultimate compendium on frozen treats.