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Books > Food & Drink > General cookery > Preserving

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Preserving in Today's Kitchen - New, Faster Techniques for Preserving Foods at Their Peak of Flavor (Paperback) Loot Price: R488
Discovery Miles 4 880
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Preserving in Today's Kitchen - New, Faster Techniques for Preserving Foods at Their Peak of Flavor (Paperback): Jeanne...

Preserving in Today's Kitchen - New, Faster Techniques for Preserving Foods at Their Peak of Flavor (Paperback)

Jeanne Lesem

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Loot Price R488 Discovery Miles 4 880

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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.

General

Imprint: Iuniverse, Inc.
Country of origin: United States
Release date: August 2006
First published: August 2006
Authors: Jeanne Lesem
Dimensions: 235 x 191 x 15mm (L x W x T)
Format: Paperback - Trade
Pages: 292
ISBN-13: 978-0-595-38813-4
Categories: Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
Books > Food & Drink > General cookery > Preserving > General
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LSN: 0-595-38813-2
Barcode: 9780595388134

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