The Art of Preserving PDF
By:Rick Field,Rebecca Courchesne
Published on 2012-07-31 by Weldon Owen
Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets. Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts. From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.
This Book was ranked at 33 by Google Books for keyword Cookbooks Food Wine Canning Preserving novel.
Book ID of The Art of Preserving's Books is Bf0wpwAACAAJ, Book which was written byRick Field,Rebecca Courchesnehave ETAG "zAEreEANx+k"
Book which was published by Weldon Owen since 2012-07-31 have ISBNs, ISBN 13 Code is 9781616283834 and ISBN 10 Code is 1616283831
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Book which have "240 Pages" is Printed at BOOK under CategoryCooking
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