Pickles and Preserves

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By:
The University of North Carolina Press
  • The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking. With its "heirloom" recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience.
  • Author:
    Marion Brown
    Binding:
    Paperback
    Dewey Decimal Number:
    641.42
    EAN:
    9780807854181
    ISBN:
    0807854182
    Label:
    The University of North Carolina Press
    Languages:
    English
    List Price:
    $19.95
    Manufacturer:
    The University of North Carolina Press
    Number Of Items:
    1
    Number Of Pages:
    304
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2002-09-30
    Publisher:
    The University of North Carolina Press
    Studio:
    The University of North Carolina Press
    Title:
    Pickles and Preserves
    Release Date:
    2001-12-09
    Creator:
    Damon Lee Fowler

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