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The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making (Anglais) Broché – 3 avril 2012

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Makes 6 cups
• 5 cups water
• ¼ cup roughly chopped unpeeled fresh ginger
• Three 4-inch cinnamon sticks
• 3 whole cloves
• 4 cardamom pods
• 3 black peppercorns
• One 1-inch circular slice unpeeled orange
• 4 black tea bags, regular or decaffeinated
• ¼ to ½ cup honey, to taste
• 1½ to 2 cups milk (low-fat or whole), to taste
1. Combine the water, ginger, cinnamon, cloves, cardamom, peppercorns, and orange slice in a medium pot. Partially cover the pot, bring the mixture to a boil, reduce the heat, and simmer for 15 minutes.

2. Take the pot off the heat, add the tea bags, cover, and steep for 5 minutes. Put a strainer over the bowl and strain the liquid. Add the honey to taste. To store the chai in the refrigerator or freezer without milk, do so now. Otherwise, return the tea to the pot, add the milk, and reheat.
Fridge • covered container, with milk, 5 days; without milk, 2 weeks
Freezer • freezer-safe container, without milk, 6 months (thaw in refrigerator and reheat with milk on the stovetop)

Revue de presse

“Alana is the real deal: A practically minded, thoroughly modern yet authentically old school homesteader. Ingeniously opting for quality over quantity, she strives for excellence, taste, and nutrition, and inspires her readers to do the same. She shows us the functional beauty in a frugal kind of cooking that’s nevertheless alive with luxury and abundance. Believe her and practice what she preaches.”
LUCINDA SCALA QUINN, host of Mad Hungry with Lucinda Scala Quinn and author of Mad Hungry

“Alana Chernila’s food is the sort of honest, natural, and down-to-earth cooking that I crave. On the top of my can’t-wait-to-make list are the toaster pastries, which I’m sure my own daughter will adore, and the cucumber pickles, which are right up my DIY-alley. Plus, Alana’s stories are engaging and fun to read. But what I really love about this book is Alana’s passionate approach to homemade kitchen staples, which I hope will get people to rethink the questionable goods that we all keep in our pantries. We can do better, and she shows us how. I would feel confident cooking any of her recipes for my friends and family, and that means a lot.”
MELISSA CLARK, New York Times food columnist and author of Cook This Now
“You can work culinary magic on a whim when you keep a well-stocked, mindfully edited pantry. Alana’s beautiful book shows you the way with an impressive range of homemade go-tos. She covers all the useful day-to-day staples here with understated style. Pancake and waffle mixes, granola, tomato sauce, and salad dressings bump up against recipes for crackers, soda syrups, sauerkraut, and spice blends. It’s the sort of book that makes you want to head straight for your kitchen.”
HEIDI SWANSON, bestselling author of Super Natural Every Day
“Alana Chernila has given us something incredibly special: a book both practical and inspiring, authoritative, and down to earth. Reading THE HOMEMADE PANTRY, I feel as though I’m in the kitchen with her and her family, and that together, there’s nothing that we can’t do. Why not make my own hot sauce, mozzarella, or graham crackers? From now on, I know I will.”
MOLLY WIZENBERG, bestselling author of A Homemade Life
“Alana Chernila not only understands the power of food, she understands the power of food and family. She understands the comfort and security a bowl of creamy soup brings on a winter day; she understands that a lasagna from scratch can bond a family in ways that the boxed kind can’t; and perhaps most importantly, she understands that a warm homemade toaster pastry will go a long way in easing any brand of maternal guilt. I think that recipe in particular is going to be a keeper in my house.”
JENNY ROSENSTRACH, creator of DinnerALoveStory.com 

The Homemade Pantry is an important, beautiful work that can change the way people approach their food lives.”
MOLLIE KATZEN, author of The Moosewood Cookbook

“A gorgeous collection of recipes for making fresh, healthier versions of store-bought packaged foods like Pop Tarts, pizza, and more. Good for your waistline, your wallet, and the environment.”  

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583 internautes sur 615 ont trouvé ce commentaire utile 
"Make what you like, and use what you have." 5 avril 2012
Par J. Jackson - Publié sur Amazon.com
Format: Broché Achat vérifié
When I first bought this book, I was absolutely giddy about trying everything.
Now that I've worked my way through, I'm slightly concerned.
On the one hand, the book covers many, many things. Major plus.
On the other hand, some of the recipes are either badly written, untested or just plain bombs. After the salt issue in the bread recipe*, I found another: when using instant yeast aka rapid rise as called for, a one hour first rise will completely deflate your dough. The whole purpose of rapid raise is to eliminate a lengthy first rise; it only needs 10 minutes, not an hour. {I use Fleischmann's and their website quite clearly states that RapidRise yeast needs only 10 minutes of rest after kneading.} After random failings of the recipe, I went to King Arthur Flour (from whom the White Bread recipe was adapted) and ended up using the Oatmeal Bread as my standard.
The yogurt recipe calls for a comparatively large amount of starter (1/2C per quart). I've switched back to my old Mireille Guiliano 1-2Tbsp/quart recipe.
Following the Yellow Cake recipe to the letter still results in a dry end product. But it smells really good.
The Buttermilk recipe is not really a recipe, more like instructions on how to use pre-purchased buttermilk culture, although that can be said for most of the Dairy chapter.
Since I bought the book, I haven't turned to it nearly as much as I anticipated. The hit-and-miss nature of the recipes doesn't make me eager to try most of them.
At least the information on canning is solid.

*The author has acknowledged an error in the White Bread recipe (p214): 2.5 teaspoons of salt, NOT tablespoons.
201 internautes sur 216 ont trouvé ce commentaire utile 
Homemade PopTarts (that's right!) jams, condiments and more 21 avril 2012
Par Joanna D. - Publié sur Amazon.com
Format: Broché
I have no doubt that if you are perhaps older than 40, you've noticed a change in store-bought foods, especially snack foods. The taste somehow has changed over the year. Also, not a few of us have become aware of additives in food we really don't want to eat. Or, we have allergies and so do our kids. In any case, wouldn't it be GREAT if you could have the same treats and snacks in your biscuit tin, pantry or cookie jar that your kids love but you are ashamed to even be seen buying? I certainly think so and that is why I got a copy of this book.

I am going to say right out of the gate, I am not one of those people who only eats organic, or vegan or really takes tremendous care, but I buy very few packaged baked goods or crackers. (Which is why most coupons are useless for my buying habits.) And I have never EVER eaten a Pop Tart(tm). My mom when we grew up, simply refused to buy that kind of thing. But if your kids would like a treat and clamor for toaster pastry, here is a recipe for absolutely delicious-looking flat tarts that you could serve with your head held high (even to guests, with a cup of coffee.) If you can roll out pastry dough (and to the author's credit, she gives a pie dough recipe rather than "buy a package of refrigerated pie dough") you can make these and they are cute as can be. And the author tells you how to freeze them effectively (on parchment paper, flat, so they can be stacked into a container) so you could simply pull them out on a weekend or even weekday, heat them up in the oven and serve them up for breakfast.

Some of the other recipes are jerky, homemade yogurt (which I do frequently), mixed nuts, granola bars, and crackers. Now, I was really interested in the crackers because crackers and cheese happens to be my snack of choice (I'd rather have that than a cookie.) But I have found most crackers to be very salty, or starchy and the flavor doesn't seem to be there. Here we have a recipe for wheat crackers using spelt, wheat, flax seed and are they ever good! And the author gives gluten free variations using brown rice flour.

Staples like pancake mix, ketchup (no hfcs) and even mustard are covered. The ketchup is good--I tried it, but it will not taste like (you know who) because that recipe is difficult to duplicate. Mine was more tomato-ey, spicier, but I liked it.

The downside to this book is that it takes some planning and preparation (a weekend canning, mixing, boxing, freezing) but if you do plan ahead, you could have a pantry of American favorites in a convenient form but lacking additives, corn syrup, even wheat, which sneaks into many mixes as wheat starch, so if you are concerned about such additives or if you or a family member has an allergy, this is a welcome book and the pictures make the most ordinary foods look very tempting indeed.

I'm off to make more crackers...
72 internautes sur 80 ont trouvé ce commentaire utile 
Increasingly Disappointing 5 août 2012
Par Cheryl DC - Publié sur Amazon.com
Format: Broché Achat vérifié
I was really excited when I learned about this book. I am an experienced (and have also been called talented) home cook, but have never made my own pantry staples or dairy products. Between my desire to use as great a proportion of local and pesticide-free ingredients in what I feed my family, my hope to find new ways to waste less (packaging, etc.), and the fact that it can be kind of a pain to find some ingredients without breaking the bank (e.g. organic fresh mozzarella made with vegetarian rennet), this book inspired me to take a break from the frou-frou recipe trend I had been on awhile and get back to basics. I find Alana's blog to be incredibly charming and informative, although I have to admit that I hadn't actually used any of her recipes until buying this cookbook.

For me, the pro of having gotten this book was the inspiration that doing some of this stuff was not only possible, but really not all that complicated and - in the end - gives me a lot more control over ingredients. (Although the point the author continually makes is about saving money and not using as many packaged things that will generate trash.) I can't find organic ricotta in any store that's remotely convenient to get to, but I *can* buy local organic milk and pick (toxin-free) lemons off my own tree and make my own. The homemade ricotta worked like a charm and inspired me to try more.

Unfortunately, the more recipes I try, the more disappointed I am in the purchase. For example, the fresh mozzarella I attempted (following the recipe to the letter) was a total flop and I assumed it was me and that cheesemaking really was too hard for regular people, since the troubleshooting she offered (too-pasteurized milk) didn't apply to me. After a little looking around though, I found other recipes that - while not identical - had a lot in common and they were all quite different than the recipe in this book... I picked one and it worked perfectly. And so on with several other recipes until I recently decided to not use up good ingredients on what increasingly feel like experiments ("will this one work?").

I do like the spirit and message of the book and am glad to have received the inspiration to learn some "lost art" basics in favor of convenience items. I will use much of it as a checklist as I continue my search for recipes that work better for me.
36 internautes sur 41 ont trouvé ce commentaire utile 
I love this book! 14 juin 2012
Par jt - Publié sur Amazon.com
Format: Format Kindle
I love this book! The recipes are pretty simple foods yet wonderful, delicious, and things that most people eat in their everyday lives. The recipes range from pantry basics to foods that I never would have thought about making homemade (such as cream filled snack cakes, marshmallows, or peanut butter cups). And after making many of the recipes, my family has determined that they like the Homemade Pantry version better. And not a single recipe has failed me; everyone has turned out wonderful and delicious. This book is great for beginners due to the easy to follow instructions and tips but also good for people that are experienced at cooking like me. I already make most of my family's food from scratch, but this book added more grocery store alternative products to our kitchen.

My family loves the recipes for the sandwich cookie (almost like an Oreo only better and healthier), hamburger buns, lasagna, macaroni and cheese, pesto, vanilla ice cream, vanilla extract, pudding, stock, salsa, roasted tomatoes (a great way to preserve any leftover tomatoes that are going ripe too fast), all three car snacks recipes, toaster pastries, granola, instant oatmeal, maple popcorn, homemade butter, and more. This summer (after I order the cultures), I want to make the mozzarella cheese, crème fraiche, and ricotta; and we can't wait to try hot sauce, cucumber pickles, and ketchup once our garden is ripe this fall!

I love that the recipes are so much healthier than store purchased alternatives; no artificial flavors/colors or preservatives here and every ingredient is one that I can pronounce and that I know what is. There are also recipes that cover almost every aspect of the pantry from dairy products, soups, condiments, snacks, candy and sweets, to pasta and everything in between. Alana has even included a recipe for cream filled snack cakes (similar to Twinkies, only healthier).

I love the tips that Alana provides, especially on where to find some ingredients and what brands she feels works the best (for example, she recommends New England Cheese Making Supply for yogurt, cheese, buttermilk, and crème fraiche starters and Lyle's Golden Syrup instead of corn syrup). Alana also includes great tips on things that could possibly go wrong which she terms "tense moments". These tips help a lot.

I love that instead of saying "buy xxx packaged food" of "xxx mix" as many recipe books do Alana made sure to add the ingredient recipes. So instead of just saying use graham crackers, pie crust, buttermilk, or cream cheese, etc she tells you how to make your own; but at the same time if you don't want to make your own cream cheese or graham crackers, you can always purchase them at the store and the recipes will still turn out great.

I appreciate that each recipe includes storage tips including the length of time it should be stored for and how it should be stored (air tight container, in fridge, at room temperature, etc), and if the recipe is suited to be frozen or canned. This makes it so I do not have to guess that hot sauce shouldn't be canned or that yellow cake can be frozen; which saves me from making mistakes.

The stories she adds to go with the recipes are fun and makes Alana Chernila feel like a friend. The stories also made me realize that these are recipes that she actually feeds her family. Although there is not a picture to go with every recipe, the pictures that are included are wonderfully done and give a great representation of what the food should look like when finished. I also love the pictures of her family that she has included. The stories and the pictures help give the book character and a fun side.

I highly recommend The Homemade Pantry for anyone, both experienced cooks and beginners.

I received this book free for review purposes. However in no way did this affect my opinions of this book. This review is my 100% honest opinion.
45 internautes sur 52 ont trouvé ce commentaire utile 
This book is WICKED good! 26 mai 2012
Par Bull Creek - Publié sur Amazon.com
Format: Broché Achat vérifié
I bought this book less than a week ago, and it's already a favorite. I've made the mozzarella cheese (which I've made before but her recipe and instructions were superior)and made the granola bars twice (my middle school son took them to school for a PARTY, that's how good they were!), and made the nut butter (for the granola) and I can't believe how easy THAT was. I cook from scratch almost every night, and I'm amazed at how excited I am to try the other recipes in this book (ok, especially the pop tarts...). Given how delicious and easy the first few recipes were, I know this book will be creased, noted in, and dirty in no time. In "my" kitchen, those are the signs of a great cookbook.
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