Putting Food by - Hertzberg, Ruth; Greene, Janet; Vaughan, Beatrice
17,99 €
inkl. MwSt.

Versandfertig in über 4 Wochen
  • Broschiertes Buch

"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,…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
"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
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
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.