[PDF.35vp] Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes

Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes

[PDF.lq15] Preserving in Today's Kitchen: Easy, Modern Canning Methods-With 168 Recipes

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 | #1435075 in Books |  Holt Paperbacks |  1997-03-15 |  1997-03-15 | Original language:English | PDF # 1 |  .38 x.3 x6.62l, | File type: PDF | 288 pages

 | cookbook

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||1 of 1 people found the following review helpful.| clear and easy to understand|By Elizabeth A Ulrich|About the only thing I don't like about this book is that it focuses pretty hard on freezing some things rather than canning them, as though freezer space couldn't possibly be at a premium. However, other than that detail this is a tremendously informative book that is well-written and simple to read. I especially like that t|.com |Preserving in Today's Kitchen is the paperback version of Jeanne Lesem's Preserving Today, which was published in hardcover in 1992. It won a James Beard Foundation award in recognition of Lesem's canning methods, which are creatively suit

A former food editor takes a new look at the age-old tradition of putting up fruits and vegetables against the coming winter. Lesem shows how to make various sauces, jellies, pickles, and more to spice up everyday meals. She creates innovative flavors using the food processor, the microwave, and the freezer. Also, she sprinkles her book with quotations from old almanacs, diaries, newspapers, and cookbooks to bring a lovely bit of nostalgia to the modern American table. 1...

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