Pulse en una miniatura para ir a Google Books.
Cargando... The Art of Preserving (2010)por Rick Field, Lisa Atwood, Rebecca Courchesne, France Ruffenach
Ninguno Cargando...
InscrÃbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Beautiful book with illustrations for all of the preserves. However, many of the recipes are standards that you can find in pretty much any canning book. Lots of the fruit butters call for cow butter, which I find to be pretty gross. I like this book more as a coffee table book than an actual recipe book. sin reseñas | añadir una reseña
Cooking & Food.
Nonfiction.
HTML:A beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more. With Williams Sonoma's The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preservesâ??from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many moreâ??this volume provides inspiration for making the most of your farmers' market or home garden harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own ki No se han encontrado descripciones de biblioteca. |
Debates activosNingunoCubiertas populares
Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.4Technology Home and family management Food And Drink Food PreservationClasificación de la Biblioteca del CongresoValoraciónPromedio:
¿Eres tú?Conviértete en un Autor de LibraryThing. |
Beautiful photography and interesting preservation tips ( )