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- Author: Emily Riesenberg
- Publisher: Caffin Press
- Year: 2010
- Pages: 110
- ISBN-10: 144469877X
- ISBN-13: 9781444698770
- Format: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Preserving and Canning - A Book for the Home Economist (e-book) (used book) | bookbook.eu
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Description
This vintage volume contains a detailed guide to preserving food at home, with information on making jams and jellies, home-made pickles and condiments, vinegars, ciders, chutneys, and more. Written in clear, plain language and full of handy tips and simple instructions, this book constitutes a fantastic resource for those with an interest in food preservation, and would make for a worthy addition to culinary collections. Contents include: "Canning Fruit", "Jam and Preserves", "Jellies and Marmalades", "Sweet Pickled Fruits and Miscellaneous Recipes", "Beverages", "Homemade Pickles and Condiments", and "Canning Vegetables". 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.
EXTRA 10 % discount with code: EXTRA
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- Author: Emily Riesenberg
- Publisher: Caffin Press
- Year: 2010
- Pages: 110
- ISBN-10: 144469877X
- ISBN-13: 9781444698770
- Format: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Language: English English
This vintage volume contains a detailed guide to preserving food at home, with information on making jams and jellies, home-made pickles and condiments, vinegars, ciders, chutneys, and more. Written in clear, plain language and full of handy tips and simple instructions, this book constitutes a fantastic resource for those with an interest in food preservation, and would make for a worthy addition to culinary collections. Contents include: "Canning Fruit", "Jam and Preserves", "Jellies and Marmalades", "Sweet Pickled Fruits and Miscellaneous Recipes", "Beverages", "Homemade Pickles and Condiments", and "Canning Vegetables". 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