[PDF.75tq] The Art of Preserving (Williams-Sonoma)

The Art of Preserving (Williams-Sonoma)

[PDF.kw01] The Art of Preserving (Williams-Sonoma)

The Art of Preserving  Rick Field, Rebecca Courchesne, Lisa Atwood epub
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The Art of Preserving  Rick Field, Rebecca Courchesne, Lisa Atwood book review
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 | #844813 in Books |  Weldon Owen |  2010-06-29 |  2010-06-29 | Original language:English | PDF # 1 |  10.00 x1.00 x8.50l,3.00 | File type: PDF | 240 pages

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||0 of 0 people found the following review helpful.| Not nearly as comprehensive a guide as I was expecting ...|By FiestyBerry|Not nearly as comprehensive a guide as I was expecting. A large portion of the recipes are not for preserves but what you may want to make with your finished preserves. A lot of basic jams and jellies with NO PECTIN in the recipes. Skip this book and buy one put out by Ball.|6 of 7 people found the follo| |"While the book's emphasis is clearly on the preserving, this complement of recipes is very welcome. The point of preserves is to be used and enjoyed after all, and the recipes here are creative and appealing to the palate. The recipes also feel accessible; ou

Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. Those familiar with the technique, along with beginners looking to learn more, will appreciate this comprehensive and contemporary approach to preserving the wealth of seasonal produce from backyard gardens and markets.

Can’t resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles?

...

You can specify the type of files you want, for your device.The Art of Preserving (Williams-Sonoma)   |  Rick Field, Rebecca Courchesne, Lisa Atwood.Not only was the story interesting, engaging and relatable, it also teaches lessons.

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