The art of preserving
By: authors, Lisa Atwood, Rebecca Courchesne, Rick Field ; photographer, France Ruffenach
Contributors: Courchesne, Rebecca; Field, Rick; Ruffenach, France
Edition: 1st trade pbk. ed.
Publisher: Weldon Owen
Published: 2012
Place of publication: San Francisco, CA
Language: eng
Number of pages: 239
ISBN-13: 9781616283834
Copyright date: 2010
Subjects: Food; Canning and preserving; Preservation
Description: Provides instructions on how to preserve seasonal fruits and vegetables for year-round dishes, creating such items as jams, relishes, condiments, salsas, marmalades, pickled foods, sweet butters, and sauces.
Notes: Includes index.
Table of contents: title: Jams & jellies; title: Preserves, conserves & marmalades; title: Sweet butters & curds; title: Picked fruits & vegetables; title: Salsas, relishes & chutneys; title: Condiments & sauces; title: Reference.