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- Author: Anon
- Publisher: Mottelay Press
- Year: 2010
- Pages: 252
- ISBN-10: 1445513749
- ISBN-13: 9781445513744
- Format: 14 x 21.6 x 1.8 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Pressure Cooker Recipes for Soups, Fish, Meats, Savouries, Vegetables, Puddings, Sauces, Cereals, Jams, Etc. and Bottling or Canning to Preserve Food (e-book) (used book) | bookbook.eu
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Description
This antiquarian book contains a large collection of pressure cooker recipes, including soups, meats, savouries, vegetables, puddings, sauces, cereals, and more. It also contains useful information on bottling and canning foods. This book comprises a wealth of simple, step-by-step instructions, and will appeal to both novice and experienced cooks alike. The chapters of this book include: 'Introduction', 'Soups', 'Fish', 'Meats', 'Stuffings for Meat and Poultry', 'Savouries', 'Vegetables', 'Puddings', 'Sauces', 'Cereals', 'Jams', and 'Bottling or Canning'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes with a specially commissioned new introduction on preserving food.
EXTRA 10 % discount with code: EXTRA
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- Author: Anon
- Publisher: Mottelay Press
- Year: 2010
- Pages: 252
- ISBN-10: 1445513749
- ISBN-13: 9781445513744
- Format: 14 x 21.6 x 1.8 cm, kieti viršeliai
- Language: English English
This antiquarian book contains a large collection of pressure cooker recipes, including soups, meats, savouries, vegetables, puddings, sauces, cereals, and more. It also contains useful information on bottling and canning foods. This book comprises a wealth of simple, step-by-step instructions, and will appeal to both novice and experienced cooks alike. The chapters of this book include: 'Introduction', 'Soups', 'Fish', 'Meats', 'Stuffings for Meat and Poultry', 'Savouries', 'Vegetables', 'Puddings', 'Sauces', 'Cereals', 'Jams', and 'Bottling or Canning'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes with a specially commissioned new introduction on preserving food.
Reviews