Certain Canned Tuna Fish

2015 IACP Award Winner, Best Single Subject Cookbook A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.

“Bart van Olphen elevates canned tuna to the heights of deliciousness.”—The New York Times Scrumptious recipes for tuna, mackerel, herring, and more—so tasty, you won't believe it's from a can! Quick: What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, it’s tinned fish, of course! Whether you’re a seafood lover or a home cook craving something new, The Tinned Fish Cookbook is for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains from Tuna Lasagna to Mackerel and Potato Frittata, fresh salads like the classic Niçoise Salad and crisp Crab and Fennel Watercress Salad, and creative takes on normally less-fishy fare, such as Anchovy Dumplings, Salmon Pizza, and Quinoa Tabbouleh with Sardines. The possibilities are endless—and the photos by David Loftus are irresistible. What’s more, Bart dives into the wonders of modern fishing and canning, helping you recognize eco-friendly fish, so you can enjoy your ocean-to-plate meal with confidence. There’s more to tinned fish than ever before!

In a lively account of the American tuna industry's fortunes and misfortunes over the past century, a celebrated food writer relates how tuna went from being sold primarily as a fertiliser to becoming the most commonly consumed fish in the US. Tuna is both the subject and the backdrop for other facets of American history.

A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home. Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time. Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You'll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods. BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it's not about the water! It's about just five ingredients and straightforward technique. AWARD-WINNING AUTHOR: Cathy Barrow is an award-winning cookbook author. She's been recognized by IACP and the James Beard Foundation for her work on Mrs. Wheelbarrow's Practical Pantry and Pie Squared, respectively. Perfect for: • Home bakers and cooks who love bagels • Bread enthusiasts looking for a new project • New Yorkers who live elsewhere and want to make a classic NY bagel at home

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Named one of The Best Cookbooks of 2021 by The New York Times “Excellent. . . . Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.” —Publishers Weekly TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets. Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish. Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.