[PDF.35lt] Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

[PDF.gh84] Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

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 | #4766418 in Books |  Jeanne Lesem |  2006-08-08 | Original language:English | PDF # 1 |  9.25 x.66 x7.25l,1.11 | File type: PDF | 290 pages

 | Preserving in Today s Kitchen New Faster Techniques for Preserving Foods at Their Peak of Flavor

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||About the Author|Jeanne Lesem was born in Kansas and grew up during the Depression in small towns in Arkansas, where she learned as a child that her mother?s homemade preserves and pickles made plain food taste special. A former food editor of United Press Inter

Preserving and pickling the easy, modern way: in small quantities for today's small households. Forget about big jars and hours of work on a hot summer's day. Some recipes call for as few as two ingredients; some don't even require cooking. There are also recipes for beverages, salsas, baked goods, and other desserts using jarred foods as ingredients. Special equipment? Nope. The lingo is defined in a glossary, a source list suggests where to buy wide-stemmed jar funnels...

You easily download any file type for your gadget.Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor   |  Jeanne Lesem.Not only was the story interesting, engaging and relatable, it also teaches lessons.

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