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Putting Food By: Fifth Edition
18.00 JOD
Please allow 2 – 5 weeks for delivery of this item
Description
“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring· Mouthwatering recipes for pickles, relishes, jams, and jellies· Information on preserving with less sugar and salt· Tips on equipment, ingredients, health and safety issues, and resources
Additional information
| Weight | 0.42 kg |
|---|---|
| Dimensions | 3.10 × 13.46 × 3.63 cm |
| by | |
| Format | Paperback |
| Language | |
| Pages | 464 |
| Publisher | |
| Year Published | 2010-5-25 |
| Imprint | |
| Publication City/Country | USA |
| ISBN 10 | 0452296226 |
| About The Author | Janet Greene was the Editor-in-Chief of The Stephen Green Press.Ruth Hertzberg taught Home Economics in New England.Beatrice Vaughan has written nine cookbooks. |
“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.”—The Boston Globe“The best and most complete on the subject we’ve seen.”—Herald Examiner (Los Angeles)“Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.”—The Miami Herald“An excellent resource.”—Los Angeles Times“Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can’t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies.”—The New York Times |
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