Putting Food By
Fifth Edition
Seiten
2010
Penguin Paperbacks (Verlag)
978-0-452-29622-0 (ISBN)
Penguin Paperbacks (Verlag)
978-0-452-29622-0 (ISBN)
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Offers the information on equipment, ingredients, health and safety issues, and resources of preserving foods - from fruit and vegetables to meat and seafood.
For more than thirty years, "Putting Food By" has been the go-to resource for preserving foods - from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but "Putting Food By" stands out as the classic that has stood the test of time.
For more than thirty years, "Putting Food By" has been the go-to resource for preserving foods - from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but "Putting Food By" stands out as the classic that has stood the test of time.
Janet Greene was the Editor-in-Chief of The Stephen Green Press. Ruth Hertzberg taught Home Economics in New England. Beatrice Vaughan wrote nine cookbooks. Food historian Stephen Schmidt has been a contributor to Cook's Illustrated.
Erscheint lt. Verlag | 24.2.2011 |
---|---|
Verlagsort | London |
Sprache | englisch |
Maße | 135 x 203 mm |
Gewicht | 420 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
ISBN-10 | 0-452-29622-6 / 0452296226 |
ISBN-13 | 978-0-452-29622-0 / 9780452296220 |
Zustand | Neuware |
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