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- Author: William V Cruess
- Publisher: Becker Press
- Year: 2012
- Pages: 30
- ISBN-10: 1447463943
- ISBN-13: 9781447463948
- Format: 14 x 21.6 x 0.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
A wonderful vintage volume containing a comprehensive guide to making your own jellies and marmalades. Profusely illustrated and packed full of interesting recipes and handy tips, this volume is highly recommended for those with an interest in fruit preservation, and would make for a great addition to kitchen collections. Contents include: "General Principles", "Jelly Making Operations", "Jelly Recipes", "Marmalade", "Defects and Causes of Failure", "Home Made Jelly Juices", "Home Made Pectin Extracts", "Apple Penctin Extracts", "Citrus Pectin Extract From Fresh Peel", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
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- Author: William V Cruess
- Publisher: Becker Press
- Year: 2012
- Pages: 30
- ISBN-10: 1447463943
- ISBN-13: 9781447463948
- Format: 14 x 21.6 x 0.2 cm, minkšti viršeliai
- Language: English English
A wonderful vintage volume containing a comprehensive guide to making your own jellies and marmalades. Profusely illustrated and packed full of interesting recipes and handy tips, this volume is highly recommended for those with an interest in fruit preservation, and would make for a great addition to kitchen collections. Contents include: "General Principles", "Jelly Making Operations", "Jelly Recipes", "Marmalade", "Defects and Causes of Failure", "Home Made Jelly Juices", "Home Made Pectin Extracts", "Apple Penctin Extracts", "Citrus Pectin Extract From Fresh Peel", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Reviews