Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

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  • Preserving and pickling the easy, modern way: in small quantities for today's small households. Forget about big jars and hours of work on a hot summer's day. Some recipes call for as few as two ingredients; some don't even require cooking. There are also recipes for beverages, salsas, baked goods, and other desserts using jarred foods as ingredients. Special equipment? Nope. The lingo is defined in a glossary, a source list suggests where to buy wide-stemmed jar funnels (handy but not necessary), pickling lime (a white powder, not fruit) and calorie-reduced pectin.
  • Author:
    Jeanne Lesem
    Binding:
    Paperback
    Dewey Decimal Number:
    641
    EAN:
    9780595388134
    Edition:
    0
    ISBN:
    0595388132
    Label:
    Backinprint.com
    Languages:
    English
    List Price:
    $20.95
    Manufacturer:
    Backinprint.com
    Number Of Items:
    1
    Number Of Pages:
    290
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2006-08-08
    Publisher:
    Backinprint.com
    Studio:
    Backinprint.com
    Title:
    Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

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