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- Author: William V Cruess
- Publisher: Baltzell Press
- Year: 2012
- Pages: 18
- ISBN-10: 1447463862
- ISBN-13: 9781447463863
- Format: 14 x 21.6 x 0.1 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
This book contains a complete guide to making fruit juices at home, with instructions for preparation, bottling, pasteurizing, and serving. This highly accessible and comprehensive guide contains all the information one would need to know on the subject, and is highly recommended for the economically-minded. Contents include: "Varieties of Fruit Juice", "Directions for Preparation of the Juice", "Metal Poisoning", "Thermometer", "Red Grapes", "White Grapes", "Blackberries, Raspberries, and Loganberries", "Strawberries", "Plums", "Apples", "Pomegranates", "Citrus Fruit Juices", "Preparation for Bottling", et cetera. Many vintage books like this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on cocktail and beverage making. This book was first published in 1932.
The promotion ends in 
- Author: William V Cruess
- Publisher: Baltzell Press
- Year: 2012
- Pages: 18
- ISBN-10: 1447463862
- ISBN-13: 9781447463863
- Format: 14 x 21.6 x 0.1 cm, minkšti viršeliai
- Language: English English
This book contains a complete guide to making fruit juices at home, with instructions for preparation, bottling, pasteurizing, and serving. This highly accessible and comprehensive guide contains all the information one would need to know on the subject, and is highly recommended for the economically-minded. Contents include: "Varieties of Fruit Juice", "Directions for Preparation of the Juice", "Metal Poisoning", "Thermometer", "Red Grapes", "White Grapes", "Blackberries, Raspberries, and Loganberries", "Strawberries", "Plums", "Apples", "Pomegranates", "Citrus Fruit Juices", "Preparation for Bottling", et cetera. Many vintage books like this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on cocktail and beverage making. This book was first published in 1932.
Reviews