1,99 €
1,99 €
inkl. MwSt.
Sofort per Download lieferbar
payback
0 °P sammeln
1,99 €
1,99 €
inkl. MwSt.
Sofort per Download lieferbar

Alle Infos zum eBook verschenken
payback
0 °P sammeln
Als Download kaufen
1,99 €
inkl. MwSt.
Sofort per Download lieferbar
payback
0 °P sammeln
Jetzt verschenken
1,99 €
inkl. MwSt.
Sofort per Download lieferbar

Alle Infos zum eBook verschenken
payback
0 °P sammeln
  • Format: ePub

Maria Parloa's book 'Canned Fruit, Preserves, and Jellies: Household Methods of Preparation' is a comprehensive guide to the art of preserving fruits through canning and creating delicious preserves and jellies. Written in a clear and instructional style, the book provides detailed recipes and practical advice for readers looking to stock their pantries with homemade delights. Parloa's emphasis on household methods of preparation reflects the growing interest in self-sufficiency and healthy eating during the late 19th century. This book not only serves as a practical guide for the home cook…mehr

  • Geräte: eReader
  • ohne Kopierschutz
  • eBook Hilfe
  • Größe: 0.83MB
  • FamilySharing(5)
Produktbeschreibung
Maria Parloa's book 'Canned Fruit, Preserves, and Jellies: Household Methods of Preparation' is a comprehensive guide to the art of preserving fruits through canning and creating delicious preserves and jellies. Written in a clear and instructional style, the book provides detailed recipes and practical advice for readers looking to stock their pantries with homemade delights. Parloa's emphasis on household methods of preparation reflects the growing interest in self-sufficiency and healthy eating during the late 19th century. This book not only serves as a practical guide for the home cook but also offers a window into the culinary practices of the time. Readers will appreciate Parloa's attention to detail and her commitment to making the preserving process accessible to all levels of expertise. Maria Parloa, a notable cooking instructor and author, was known for her pioneering work in the field of home economics. Her background in teaching and culinary arts inspired her to write this book, providing a valuable resource for homemakers looking to preserve fruits and create flavorful additions to their meals. I highly recommend 'Canned Fruit, Preserves, and Jellies' to anyone interested in the history of food preservation and the timeless art of homemade goodies.

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Autorenporträt
Maria Parloa (1843-1909) was a pioneering figure in the evolution of American home economics and culinary writing. Renowned for her progressive approach to domestic science, she emphasized the importance of practical cooking education and rigorous standards for household management. Parloa's influential career began in the kitchen but quickly extended to the classroom, where she educated women in the art and science of cookery. Her seminal work, 'Canned Fruit, Preserves, and Jellies: Household Methods of Preparation,' epitomizes her dedication to providing accessible culinary instruction to homemakers. This comprehensive guide, first published in 1887, remains a valued resource for those interested in the historical techniques of preserving food. Parloa's literary style marries the instructive with the engaging, offering readers clear, concise guidance buttressed by her evident command of the subject matter. Her contributions to the culinary arts were not limited to preservation; Parloa authored numerous cookbooks, including 'The Appledore Cook Book' and 'Miss Parloa's New Cook Book and Marketing Guide,' which further cemented her reputation as an authority in domestic cookery. Her expertise was sought by corporations such as the Washburn-Crosby Flour Mills, a precursor to General Mills, for whom she wrote recipes and conducted cooking demonstrations, thus broadening her impact in shaping American culinary practices. Maria Parloa's legacy in the world of cookery education and her role as a pioneer in the field of home economics endures well beyond her lifetime.