Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor
Author:   Jeanne Lesem
Publisher:   Backinprint.com
ISBN:  

9780595388134


Pages:   292
Publication Date:   08 August 2006
Format:   Paperback
Availability:   Out of print, replaced by POD   Availability explained
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Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor


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Overview

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.

Full Product Details

Author:   Jeanne Lesem
Publisher:   Backinprint.com
Imprint:   Backinprint.com
Dimensions:   Width: 19.00cm , Height: 1.50cm , Length: 23.50cm
Weight:   0.503kg
ISBN:  

9780595388134


ISBN 10:   0595388132
Pages:   292
Publication Date:   08 August 2006
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of print, replaced by POD   Availability explained
We will order this item for you from a manufatured on demand supplier.

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