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Taschenbuch. Condición: Neu. Neuware - Every cuisine on earth already solved this problem.How do you eat well in February Dry it, store it, add water later. The answers look different - a jar of dal, a sack of bulgur, a string of chillies, a block of dried bonito - but they are the same answer, and they mean the world's food was built for a shelf.Dal was a pantry meal three thousand years before anyone owned a fridge.55 complete meals from twenty countries, layered dry into jars.- South and Southeast Asia - dal tadka with a sizzling tempering, chana masala, khichdi, Sri Lankan coconut dal, Thai red curry noodles, tom yum, a pho spice bundle, massaman.- The Middle East and North Africa - Moroccan harira, Egyptian koshari, Lebanese mujadara, Persian adas polo with dried lime, Turkish red lentil soup, freekeh pilaf, Tunisian lablabi.- East Asia - miso ramen, shoyu ramen, Japanese curry rice, ochazuke, doenjang jjigae, hot and sour soup, congee, dan dan noodles.- The Mediterranean and Eastern Europe - Greek fasolada and fakes, avgolemono, Spanish lentejas, pasta e ceci, Tuscan farro soup, caldo verde, Hungarian goulash soup, grochówka, kasha.- Africa, the Caribbean and Latin America - Ethiopian misir wot and shiro wot, West African groundnut stew, jollof, waakye, Jamaican rice and peas, arroz con gandules, feijoada.Fourteen pages before the first recipe- Spice blends to make yourself - berbere, baharat, ras el hanout, garam masala, za'atar, hawaij and shichimi, with real proportions. A jar of each turns plain lentils and rice into food from five continents, at a fraction of supermarket prices.- Umami without a fridge - dashi, miso powder, doenjang, dried shiitake, soy powder and tomato powder, and the one rule that governs all of them.- A timing table for 21 grains, pulses and noodles, because most failures are two ingredients in one pot wanting different clocks.- Dry fat, dry sour, dry sweet - coconut milk powder, amchur, tamarind, dried limes, sumac.- Heat, mapped across five continents. Gochugaru is not cayenne. Ají amarillo is not chilli powder. Sichuan pepper is not even hot.- A sourcing guide with eleven substitutions that work and five that do not.Every recipe on one pageJar size, tested shelf life and servings at the top. Ingredients numbered in the order they go in. Never more than four steps. And one plain warning at the foot - the miso that must not boil, the egg that curdles, the berbere that scorches, the basmati you must not stir.Honest about what it isThese are home-cook versions built from what a shelf can hold. Some are essentially the real thing, because the real thing was already dry - misir wot, mujadara, dal tadka. Others are a fair rendering of a dish that normally wants something fresh, and where that is true the recipe says so rather than pretending otherwise.No refrigeration. No special equipment. Nothing you cannot order to your door.…

Taschenbuch. Condición: Neu. Neuware - Discover the Art of Crafting Your Own Spirits - Right from Home!Unlock the secrets of home distilling with The Home Distiller's Bible: Craft Your Own Vodka, Whiskey, Rum, and More, the ultimate step-by-step guide for beginners and intermediate distillers alike. Whether you're dreaming of creating smooth vodka, bold whiskey, rich rum, or your own signature spirit - this book gives you the confidence and know-how to do it safely and successfully.Inside, you'll learn: The science and magic behind fermentation and distillation - explained in clear, simple terms.The different types of yeast, their nutritional needs, and how they impact flavor.A breakdown of distillation methods, essential equipment, and setup tips for every skill level.Expert advice on post-distillation techniques, filtering, aging, and flavoring.Exclusive recipes from author Rick Morris - a seasoned distiller and equipment expert - plus creative drink recipes to enjoy your homemade spirits.By understanding not just how to distill but why each step matters, you'll gain the knowledge to experiment confidently and craft spirits that rival top-shelf brands.Easy to follow, practical, and packed with real-world wisdom - The Home Distiller's Bible: Craft Your Own Vodka, Whiskey, Rum, and More is your complete guide to mastering the craft and enjoying the satisfaction of creating your own brew. …

Taschenbuch. Condición: Neu. Neuware - Your pantry is full. Dinner still isn't.There is rice in the cupboard. Lentils. Half a bag of pasta. None of it is dinner - it is ingredients, and ingredients need decisions, and by six o'clock the decisions have run out.A just-add-water jar removes the decision. Somebody already worked out the proportions, already measured the seasoning, already decided how much water goes in and how long it simmers. All that is left is to boil a pot and tip a jar into it.55 complete meals, built from dry goods, sealed in a jar, ready for a year.- Breakfast jars - maple brown sugar oatmeal, apple pie oats, savoury cheddar grits, coconut quinoa. Five minutes, one pot, under a dollar a serving.- Soup and stew jars - chicken noodle, split pea, black bean and lime, beef and barley, corn chowder. Nothing added but water and time.- Pasta and skillet jars - alfredo, mac and cheese, chili mac, taco pasta, stroganoff noodles. Cooked the absorption way, so the water becomes the sauce. No draining.- Rice, bean and grain bowls - red beans and rice, Spanish rice, burrito bowls, mushroom risotto, Cuban black beans.- Sides, breads and sweet jars - buttermilk biscuits, skillet cornbread, mashed potato, chocolate mug cake, real hot cocoa.What this book has that the others don'tMost jar-meal books stop at the ingredient list. That is the easy part. This one gives you the things that actually decide whether a jar works six months from now: - The exact jar size each recipe fits, so you are never a cup short.- A tested shelf life printed on every recipe, set by the shortest-lived ingredient in the jar rather than the longest - and the trick for keeping a twelve-month jar at twelve months.- A numbered layering order, bottom to top, that stops powders compacting into bricks and keeps the delicate things from being crushed.- One specific warning per recipe - the ingredient that scorches, the powder that curdles, the ninety seconds that ruin egg noodles.Plus fifteen pages most books leave out entirely: what belongs in a jar and what must never go in one, a full shelf-life table, how oxygen absorbers actually work and what size to use, a labelling and rotation system that stops waste, four ways to cook any jar (stovetop, slow cooker, pressure cooker, or a flask overnight), a troubleshooting chapter, and a 30-day rotation plan to get you started.Written for real cupboardsFor busy families cutting the grocery bill. For anyone building an emergency shelf that is actually worth eating. For campers, caravanners and cabins with no refrigeration. For anyone who has thrown out an unlabelled jar of pale powder and decided there had to be a better system.There is. It starts on page one.Every recipe is built from shelf-stable dry goods. No canning equipment, no refrigeration, no special ingredients you cannot buy at a normal supermarket.…

Taschenbuch. Condición: Neu. Neuware - - A COMPLETE BLACKOUT TIMELINE: Follows a single realistic scenario from the first 10 minutes through the first 24 hours, the first week onwards and full recovery, so you know exactly what to prioritize at every stage.- 20 IN-DEPTH CHAPTERS: Covers water and food storage, off-grid power, home security, bushcraft, fire craft, shelter, navigation, emergency medicine, sanitation, radio communication, and long-term self-reliance.- BUILT FOR ACTION, NOT JUST READING: Every chapter ends with a printable checklist, and the appendix includes ready-to-use worksheets for your bug-out bag, pantry, water plan, and family emergency plan.- REALISTIC SCENARIOS AT EVERY LEVEL: Scenario boxes walk through storms, fuel shortages, communication outages, and civil unrest, with increasing difficulty as the outage stretches on.- MEDICAL GUIDANCE YOU CAN TRUST: First aid, bleeding control, and prescription planning based on accepted guidance, with clear direction on when to seek professional help.- BEGINNER-FRIENDLY, EXPERT-DEEP: Written in plain language with every technical term explained, plus Expert Tip boxes for readers who already know the basics.- PRACTICAL, NOT SENSATIONAL: Focused on realistic preparation for storms, equipment failures, fuel shortages, and infrastructure disruptions - not doomsday fantasy. GET YOURS TODAY AND KEEP YOUR FAMILY SAFE.…

Paperback. Condición: new. Paperback. Every cuisine on earth already solved this problem.How do you eat well in February? Dry it, store it, add water later. The answers look different - a jar of dal, a sack of bulgur, a string of chillies, a block of dried bonito - but they are the same answer, and they mean the world's food was built for a shelf.Dal was a pantry meal three thousand years before anyone owned a fridge.55 complete meals from twenty countries, layered dry into jars.South and Southeast Asia - dal tadka with a sizzling tempering, chana masala, khichdi, Sri Lankan coconut dal, Thai red curry noodles, tom yum, a pho spice bundle, massaman.The Middle East and North Africa - Moroccan harira, Egyptian koshari, Lebanese mujadara, Persian adas polo with dried lime, Turkish red lentil soup, freekeh pilaf, Tunisian lablabi.East Asia - miso ramen, shoyu ramen, Japanese curry rice, ochazuke, doenjang jjigae, hot and sour soup, congee, dan dan noodles.The Mediterranean and Eastern Europe - Greek fasolada and fakes, avgolemono, Spanish lentejas, pasta e ceci, Tuscan farro soup, caldo verde, Hungarian goulash soup, grochowka, kasha.Africa, the Caribbean and Latin America - Ethiopian misir wot and shiro wot, West African groundnut stew, jollof, waakye, Jamaican rice and peas, arroz con gandules, feijoada.Fourteen pages before the first recipeSpice blends to make yourself - berbere, baharat, ras el hanout, garam masala, za'atar, hawaij and shichimi, with real proportions. A jar of each turns plain lentils and rice into food from five continents, at a fraction of supermarket prices.Umami without a fridge - dashi, miso powder, doenjang, dried shiitake, soy powder and tomato powder, and the one rule that governs all of them.A timing table for 21 grains, pulses and noodles, because most failures are two ingredients in one pot wanting different clocks.Dry fat, dry sour, dry sweet - coconut milk powder, amchur, tamarind, dried limes, sumac.Heat, mapped across five continents. Gochugaru is not cayenne. Aji amarillo is not chilli powder. Sichuan pepper is not even hot.A sourcing guide with eleven substitutions that work and five that do not.Every recipe on one pageJar size, tested shelf life and servings at the top. Ingredients numbered in the order they go in. Never more than four steps. And one plain warning at the foot - the miso that must not boil, the egg that curdles, the berbere that scorches, the basmati you must not stir.Honest about what it isThese are home-cook versions built from what a shelf can hold. Some are essentially the real thing, because the real thing was already dry - misir wot, mujadara, dal tadka. Others are a fair rendering of a dish that normally wants something fresh, and where that is true the recipe says so rather than pretending otherwise.No refrigeration. No special equipment. Nothing you cannot order to your door. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Condición: Neu. Neuware.

Taschenbuch. Condición: Neu. Neuware - The Complete Soapmaking Bible Discover the art of natural soapmaking with one comprehensive guide designed for complete beginners and aspiring artisans alike.Have you always wanted to make your own beautiful, skin-loving soaps but felt overwhelmed by lye, oils, or complicated recipes The Complete Soapmaking Bible takes the mystery out of soapmaking with clear, step-by-step instructions that guide you from your very first batch to creating luxurious handmade soaps you'll be proud to use, gift, or even sell.Whether you're interested in cold process soap, hot process soap, melt & pour soap, or crafting soaps with essential oils, herbs, clays, and natural botanicals, this all-in-one guide provides everything you need to succeed.Inside you'll discover: - The science of soapmaking explained in simple terms- Essential safety tips for working confidently with lye- A complete guide to carrier oils, butters, clays, natural colorants, and botanicals- Step-by-step tutorials for cold process, hot process, and melt & pour soapmaking- Dozens of beginner-friendly homemade soap recipes using natural ingredients- How to create beautiful swirls, layers, embeds, and decorative finishes- Troubleshooting solutions for common soapmaking problems- Tips for customizing recipes with essential oils and skin-loving additives- Expert advice for curing, storing, packaging, and gifting handmade soaps- Advanced techniques for creating your own custom soap recipesWhether you're making gentle oatmeal soaps, refreshing citrus bars, luxurious goat milk soaps, activated charcoal cleansing bars, or beautifully scented botanical creations, this guide will help you master every stage of the soapmaking process.Perfect for: - Beginners learning soapmaking from scratch- DIY and homesteading enthusiasts- Natural skincare lovers- Handmade gift makers- Hobby crafters- Small business owners and artisan soapmakersCreate stunning handmade soaps using natural ingredients while learning timeless techniques that have been trusted for generations.If you're ready to transform simple oils into beautiful handcrafted soaps, The Complete Soapmaking Bible is the ultimate guide to help you create soaps you'll love for years to come. …

Taschenbuch. Condición: Neu. Neuware.

Taschenbuch. Condición: Neu. Neuware.

Paperback. Condición: new. Paperback. There is no bottle in your house that does more for less than this one. There is also no bottle that more books lie about. Most guides to hydrogen peroxide are a list of two hundred tips with no strengths, no timings and no warnings. The rest tell you to drink it. This is neither. 220 USES, ROOM BY ROOM AND JOB BY JOB Every single one carries three things the tip lists leave out: how strong to make it, how long to leave it there, and - on more than half of them - exactly what it will ruin if you are careless. The Kitchen. The Bathroom. Laundry and Fabrics. Floors, Walls and the Rest of the House. Outdoors, the Garden and the Car. Tools, Workshop and Restoration. And a final chapter for the objects that belong to no room and get cleaned by nobody. ONE BOTTLE. ONE STRENGTH. Everything in this book uses the ordinary 3% bottle that costs about a pound and sits in every supermarket. Nothing here needs 6%, 12% or the 35% sold as "food grade" - and Chapter Five explains, in the FDA's own words, why you should not have that bottle in the house at all. SEVENTEEN CHAPTERS BEFORE THE FIRST USE What "disinfect" actually means, and why a supermarket bottle does not meet it. What never to mix it with, and why peroxide and vinegar is the most dangerous thing social media recommends. Why it is no longer used on cuts. Why dwell time is the whole game, and four ways to make liquid stay on a vertical surface. How to test before you treat. How to dilute without arithmetic. Why light kills it, and how to tell whether your bottle is still working. AND AN HONEST LIST OF WHAT IT DOES NOT DO It does not aerate soil. It does not cure root rot. It is not a general fungicide and it does not repel insects. It does not dissolve limescale, and it makes rust worse rather than better. Nine popular claims, each with what is actually true - because a book you can trust on that page is a book you can trust on the other two hundred. EVERY CLAIM SOURCED The National Capital Poison Center. The US Food and Drug Administration. The CDC's disinfection guideline. University of Kentucky Cooperative Extension. Each one named on the page where it is used, with the full list in the back. Four quick-reference charts, an emergency page, the twenty uses worth doing first, and an index of all 220. This book is about cleaning. Nothing in it is medical advice, and nothing in it is ever swallowed. 220 uses. One bottle. Scroll up and start with the twenty on page 117. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Condición: Neu. Neuware - The oven is already full. That is what the slow cooker is for.There is one oven in most kitchens and, on the twenty-fifth of December, about nine things that all want to be in it at once. The bird needs three hours and the whole top shelf. The potatoes want fierce heat, the pudding wants gentle heat, and the ham wants glazing at the exact moment the gravy needs attention. Every Christmas dinner that has gone wrong went wrong in that queue.The Complete Christmas Slow Cooker Bible is 55 recipes written for the pot, in which every one either frees the oven for something else or does something the oven does badly. Each sits on exactly one page - no turning back and forth mid-recipe - and opens with the three things you actually need to know before you commit: how many it serves, how long it takes, and which setting.Inside: - 10 roasts and mains - glazed Christmas ham, red wine brisket, herb butter turkey breast, short ribs in port, lamb shanks, and a chestnut and lentil roast that actually slices- 10 sides and casseroles - mashed potato made in the morning and held until eight, scalloped potatoes, sage and onion stuffing, braised red cabbage, macaroni cheese for twenty- 9 party dips and appetizers - spinach and artichoke, buffalo chicken, queso that does not split, baked brie, cranberry meatballs, honey garlic wings, spiced party nuts- 8 soups and stews - including the two best answers to a picked-over carcass and a leftover ham bone- 8 hot drinks by the potful - wassail, mulled white wine with pear and cardamom, hot pomegranate punch, chai concentrate, toddy for a crowd, spiced coffee- 10 puddings and edible gifts - sticky toffee, self-saucing chocolate, steamed cranberry orange pudding, dulce de leche, salted caramel apple butter, mincemeat in four hoursAnd 14 pages you will not find in a recipe-only book: the safe internal temperatures that matter and why a slow cooker has no margin for guessing, how full the pot has to be, what goes in at the start and what waits until the final hour, why slow-cooked food tastes flat and the three ten-minute fixes for it, how to convert your own oven recipes, how to hold food safely on a buffet for three hours, how long every kind of leftover really keeps, and a troubleshooting table for the fourteen things that go wrong.It also tells you the one thing most slow-cooker books leave out: dried red kidney beans are genuinely dangerous in a slow cooker, and exactly what to do about it.You do not need a second oven or a bigger kitchen. You need one pot, a thermometer, and a morning.Scroll up and take the queue out of Christmas dinner.…

Taschenbuch. Condición: Neu. Neuware - Caring for a Caracal: The Complete Owner's Guide to Africa and Asia's Most Athletic Wild CatYou've seen the ears. Now learn the truth behind them.In December 2019, a photograph of a pet caracal named Gosha, lounging on a windowsill beside an ordinary house cat, launched 'Big Floppa' into internet history and introduced millions of people to a wild cat species most had never heard of. Behind the meme is a real, extraordinary animal: a four-thousand-year relationship with humans stretching from ancient Egyptian tombs to Persian and Mughal hunting courts, a vertical leap of over three meters used to snatch birds directly out of the air, and a growing, deeply demanding presence in exotic pet ownership across the United States.Caring for a Caracal is the complete, honest guide this remarkable species has been missing. Whether you discovered the caracal through a viral video, a breeder's Instagram page, or years of serious research, this book gives you everything you need to understand what this animal actually is, and what it actually takes to share your life with one.Inside, you'll discover: - The caracal's natural history, biology, and four-thousand-year relationship with humans- Exactly how a caracal compares to a serval, a Savannah, a Bengal, and true lynx species, and why the differences matter enormously- A full state-by-state breakdown of U.S. legal requirements, permit rules, and red flags to avoid- How to find a reputable breeder, what a legitimate contract should include, and the real cost of ownership- Complete enclosure specifications, home preparation, and escape-proofing built for an animal that can leap ten feet straight up- The raw, whole-prey diet a caracal actually needs, and the dangers of getting it wrong- Training, socialisation, and behaviour, including how to read warning signs before they become a problem- Health, veterinary care, and a full preventive vaccination schedule for wild felids- Life stage care from kitten to senior, and an honest look at the fifteen-to-twenty-year commitment involved- The real story behind Gosha, Pumba, and the rise of 'Floppa' culture- Bonus appendices: legal quick-reference table, nutrition chart, vet health log, emergency contact sheet, cost breakdown, and breeder interview checklistThis book won't talk you into owning a caracal, and it won't talk you out of it. It will give you the complete, factual picture, so that if you do bring one home, you do it as an informed, responsible owner this extraordinary animal deserves. …

Paperback. Condición: new. Paperback. Discover the Art of Crafting Your Own Spirits - Right from Home!Unlock the secrets of home distilling with The Home Distiller's Bible: Craft Your Own Vodka, Whiskey, Rum, and More, the ultimate step-by-step guide for beginners and intermediate distillers alike. Whether you're dreaming of creating smooth vodka, bold whiskey, rich rum, or your own signature spirit - this book gives you the confidence and know-how to do it safely and successfully.Inside, you'll learn: The science and magic behind fermentation and distillation - explained in clear, simple terms.The different types of yeast, their nutritional needs, and how they impact flavor.A breakdown of distillation methods, essential equipment, and setup tips for every skill level.Expert advice on post-distillation techniques, filtering, aging, and flavoring.Exclusive recipes from author Rick Morris - a seasoned distiller and equipment expert - plus creative drink recipes to enjoy your homemade spirits.By understanding not just how to distill but why each step matters, you'll gain the knowledge to experiment confidently and craft spirits that rival top-shelf brands.Easy to follow, practical, and packed with real-world wisdom - The Home Distiller's Bible: Craft Your Own Vodka, Whiskey, Rum, and More is your complete guide to mastering the craft and enjoying the satisfaction of creating your own brew. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Condición: New. Print on Demand.

Condición: New. Print on Demand.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

Paperback. Condición: new. Paperback. A dog with six toes on every foot. A neck that folds backward along its own spine. And a history that came within six dogs of disappearing forever.The Norwegian Lundehund is unlike any other dog on Earth, not by accident, but by design. For four hundred years, this small, extraordinary breed was the only dog ever built for one specific, astonishing job: climbing sheer Arctic sea cliffs and crawling into narrow rock burrows to hunt puffins on the remote Norwegian island of Vaeroy. Every strange, remarkable trait it carries, the extra toes, the impossibly flexible shoulders, the ears that seal shut on command, exists because of that job.Then the job disappeared. And twice in the twentieth century, disease very nearly took the breed with it, reducing the entire world population, at its lowest point, to just six related dogs. Every Norwegian Lundehund alive today descends from those six survivors, a genetic bottleneck that shapes nearly everything about owning one of these dogs, from a well-documented digestive health condition to an active, ongoing scientific effort to widen the breed's gene pool before it's too late.Caring for a Norwegian Lundehund is the complete, honest guide to this remarkable animal: the true history behind its extraordinary body, what it actually costs and takes to find a puppy from one of the world's smallest breeding communities, the health vigilance this breed genuinely requires, and the patient, positive-only approach needed to train a dog widely described as almost too clever to obey.Inside, you'll discover: The full history of the puffin dog, from the cliffs of Vaeroy to Eleanor Christie's rescue effort to AKC recognition in 2011The unique anatomy behind the breed's six toes, folding neck, and closable ears, and why every trait exists for a reasonHow the Lundehund compares to the Norwegian Buhund, Icelandic Sheepdog, and NorrbottenspetsA complete guide to finding a reputable breeder in a community of roughly 1,500 dogs worldwideThe full cost of ownership, from puppy price to the pet insurance experienced owners recommend securing earlyA dedicated, in-depth chapter on Lundehund Syndrome, the serious digestive condition tied directly to the breed's genetic history, including symptoms, diagnosis, and managementTraining methods built specifically for an independent, intelligent breed that does not respond to forceThe active outcross conservation program working right now to secure the breed's genetic futureLife stage care, travel and boarding guidance, and the breed's growing recognition in modern mediaBonus appendices: breeder checklists, a nutritional reference chart, a veterinary health log, an emergency contact sheet, and moreWhether you're a serious prospective owner already on a waiting list, or simply captivated by one of the most extraordinary survival stories in the dog world, this book gives you everything you need to understand, and responsibly care for, a living piece of Arctic history. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: new. Paperback. Your pantry is full. Dinner still isn't.There is rice in the cupboard. Lentils. Half a bag of pasta. None of it is dinner - it is ingredients, and ingredients need decisions, and by six o'clock the decisions have run out.A just-add-water jar removes the decision. Somebody already worked out the proportions, already measured the seasoning, already decided how much water goes in and how long it simmers. All that is left is to boil a pot and tip a jar into it.55 complete meals, built from dry goods, sealed in a jar, ready for a year.Breakfast jars - maple brown sugar oatmeal, apple pie oats, savoury cheddar grits, coconut quinoa. Five minutes, one pot, under a dollar a serving.Soup and stew jars - chicken noodle, split pea, black bean and lime, beef and barley, corn chowder. Nothing added but water and time.Pasta and skillet jars - alfredo, mac and cheese, chili mac, taco pasta, stroganoff noodles. Cooked the absorption way, so the water becomes the sauce. No draining.Rice, bean and grain bowls - red beans and rice, Spanish rice, burrito bowls, mushroom risotto, Cuban black beans.Sides, breads and sweet jars - buttermilk biscuits, skillet cornbread, mashed potato, chocolate mug cake, real hot cocoa.What this book has that the others don'tMost jar-meal books stop at the ingredient list. That is the easy part. This one gives you the things that actually decide whether a jar works six months from now: The exact jar size each recipe fits, so you are never a cup short.A tested shelf life printed on every recipe, set by the shortest-lived ingredient in the jar rather than the longest - and the trick for keeping a twelve-month jar at twelve months.A numbered layering order, bottom to top, that stops powders compacting into bricks and keeps the delicate things from being crushed.One specific warning per recipe - the ingredient that scorches, the powder that curdles, the ninety seconds that ruin egg noodles.Plus fifteen pages most books leave out entirely: what belongs in a jar and what must never go in one, a full shelf-life table, how oxygen absorbers actually work and what size to use, a labelling and rotation system that stops waste, four ways to cook any jar (stovetop, slow cooker, pressure cooker, or a flask overnight), a troubleshooting chapter, and a 30-day rotation plan to get you started.Written for real cupboardsFor busy families cutting the grocery bill. For anyone building an emergency shelf that is actually worth eating. For campers, caravanners and cabins with no refrigeration. For anyone who has thrown out an unlabelled jar of pale powder and decided there had to be a better system.There is. It starts on page one.Every recipe is built from shelf-stable dry goods. No canning equipment, no refrigeration, no special ingredients you cannot buy at a normal supermarket. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New. Print on Demand.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.