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

Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor (Paperback) (ISBN-13: 9780595388134)

Vendor: Jeanne Lesem
Product type: Books
Format: Paperback
$20.95
$20.95
$20.95
Subtotal: $20.95
Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor by Lesem, Jeanne

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

$20.95
Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor by Lesem, Jeanne

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

$20.95
Format: Paperback
Description
Description
x
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 (handy but not necessary), pickling lime (a white powder, not fruit) and calorie-reduced pectin.

Author: Jeanne Lesem
ISBN-10: 0595388132
ISBN-13: 9780595388134
Publisher: iUniverse
Language: English
Published: 08/08/2006
Pages: 292
Format: Paperback
Weight: 1.11lbs
Size: 9.25h x 7.50w x 0.61d

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