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The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More! Flexibound – September 1, 2013

by
Erin Coopey (Author)
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Erin Coopey (Author)
4.6 out of 5 stars 36 customer reviews
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100 Books for a Lifetime of Eating & Drinking
100 Books for a Lifetime of Eating & Drinking
 If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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From the Publisher

Vanilla Chai Pear Butter

Vanilla Chai Pear Butter

The warm flavors of vanilla and chai meet the crisp sweetness of pear in this must-make butter that is sure to be a smashing success in any pantry. This soft, fragrant fruit butter is scrumptious on a warm croissant.

Yield: About 2 cups (490 g)

Directions:

Place the pears, water, and chai tea bags in a medium-size saucepan. Bring to a boil over high heat. Lower the heat and simmer until the pears are soft and mushy, about 30 minutes. Remove from the heat and allow to cool to room temperature. When the pears have cooled, remove the tea bags. Purée the cooled fruit in a food processor or blender until smooth. Return the puréed pears to the saucepan. Stir in the sugar and vanilla. Bring the purée to a low boil and cook, stirring regularly, until the purée has thickened and is spreadable, about 1 to 1 1/2 hours. The butter will thicken slightly as it cools; however, make sure you feel it is thick enough before you remove it from the heat—think jam. Don’t be afraid to cook it longer to get the thickness you prefer. When the butter has thickened, remove it from the heat and stir in the lemon juice and a pinch of salt. Pour the butter into a clean jar and refrigerate for up to 2 weeks.

Ingredients:

  • 1 1/2 pounds (680 g) ripe pears, peeled, cored, and diced
  • 1 1/2 cups (355 ml) water
  • 2 chai tea bags or 2 teaspoons loose-leaf chai tea wrapped in a square of cheesecloth and tied with some kitchen string (I use Tazo brand tea)
  • 1/2 cup (100 g) sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • Pinch of coarse sea salt or kosher salt

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Product Details

  • Flexibound: 176 pages
  • Publisher: Quarry Books (September 1, 2013)
  • Language: English
  • ISBN-10: 1592538436
  • ISBN-13: 978-1592538430
  • Product Dimensions: 7 x 0.5 x 10 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #478,553 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

3.0 out of 5 starsI wanted to love it
By JennGB on February 18, 2014
Format: Flexibound Verified Purchase
The recommendation for this book came from a trusted source, but I was a bit disappointed. I was hoping for recipes that I could can and PUT IN THE PANTRY for later use. However, the focus is on making small batch items that you store in the fridge and use almost immediately. While the recipes look delicious, I don't see myself cooking half the day to make the ketchup that will go on the burgers I make this evening. It just isn't practical for most people's busy lives.
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2.0 out of 5 starsSent it Back
By osucristina on January 5, 2014
Format: Flexibound Verified Purchase
Ok, I would give this book 5 stars for the concept, but then no one would read my review I'm sure. I am 100% for making your own condiments. They taste better and you can control the ingredients. I've been making mayo for a year now and trying to perfect a bbq sauce, which is what sparked me to buy this book. Plus, I thought it would be fun to get into ketchup and mustard.

This book has all of the above and everything in between. So why the low rating? The complexity and ingredients. Wow. I mean, several of the recipes call for 1/2 tsp of several diff fresh herbs. I don't know about you, but it gets expensive and wasteful buying full bunches of fresh herbs for just such a simple amount. Plus, most of the recipes only keep for 3 days. Again, wasteful. Who plans on using that much mustard in 3 days? That's a lot of work to make every single time. Sure, mixing is easy but sourcing the ingredients is more difficult.

Honestly, you can easily google and bookmark recipes for future reference. But for me, this just didn't work into my budget and wasn't very economical.
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5.0 out of 5 starsYou can do this! No fancy equipment required!
By bookwormbethie on October 8, 2013
Format: Flexibound
Without sounding preachy, Erin Coopey discusses in her 2-page introduction the importance of where your food comes from and how it was grown. I personally am alarmed at how much GMO ingredients (vegetable/soybean oil and corn & its derivatives are the biggies) are in the processed foods we buy at the grocery store -- not to mention all the extra preservatives and stabilizers that make store-bought items like mayonnaise last several months once open, that's just not normal! With Erin's book you can take charge of your own food destiny and make your own condiments! Erin's recipes are not complicated or fussy, nor do they require any hard-to-find ingredients or expensive equipment!

For starters, this book is organized incredibly well. Right when you open the book there is a beautiful two page spread of the full table of contents with every single recipe listed under each chapter heading. The book is divided into 6 sections: condiments, nut butters and spreads, salad dressings, stocks, relishes and refrigerator pickles, and then chips/dips/and dunks. I will say that as a vegan AND someone with nut allergies, this book is incredibly vegan friendly!!! For me, the nut spreads are an absolute no-no, but the majority of the book is a-okay for me to use!

One of the best things about the book, as I mentioned above, is that you do not need any fancy equipment -- just a food processor (not all the recipes use this) which I think most people do have. Also, hang on to your old jelly and pickle jars with lids, because you can just boil them to "sterilize" them and store your homemade mustards and things in them!Read more ›
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5.0 out of 5 starsA MUST HAVE FOR EVERY KITCHEN!
By sarahcollins on September 11, 2013
Format: Flexibound
This book is wonderful. Chef Erin has written a book that is both fun to read and simple to follow. In other words, it is a book that I can frequently use. In addition, the products resulting from these recipes are delicious!!! Our guests went crazy over the dips (blue cheese, onion, herb) that we served at a party this summer. If you want the best BBQ sauce EVER, without all the added high fructose corn syrup, etc, this is the way to go. Enjoy!
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5.0 out of 5 starsEssentials for Your Cooking Repertoire
By Michael McAdams on October 19, 2013
Format: Flexibound
I'm the kind of person who likes to learn the base recipe and then expand on it (i.e. wing it) from there. I've been doing this with my salad dressings for a while. And thanks to this book, I can now do it for my mustard, mayo, ketchup, steak sauce, tartar sauce, bbq sauce, chicken broth, etc. All stuff I was just buying the standard version of from the store. I'll probably still be lazy and buy some stuff standard (i.e. peanut butter), but it's nice to know I can both make and improve on everyday items.

I was sold when I read this (paraphrasing): "Why the f* does mayo last for 324234 years? It's made of eggs! Would you eat eggs that have been sitting in your 'fridge for 324234 years." Well people, use her mayo recipe and you'll have awesome homemade mayo that isn't made in a science lab. You can feel comforted by the fact that it will only last a few days.

My one complaint... Why did Chef Erin take so long to create this cookbook? Frankly, I find it rude that she didn't create this in 2005 (the year I really started cooking for myself). I've been using stock ketchup, mayo, etc. for WAY too long. Minus one star (from 6* to 5*).

In summary, stop thinking about buying this cookbook and just buy it. Buy it now. Buy it for a friend. Incredible utility and just a better way of doing standard, everyday items.
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