Putting Food by: Fifth Edition
| AUTHOR | Vaughan, Beatrice; Greene, Janet; Hertzberg, Ruth et al. |
| PUBLISHER | Plume Books (05/25/2010) |
| PRODUCT TYPE | Paperback (Paperback) |
Description
"The bible of home canning, preserving, freezing, and drying."--The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods--from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you're preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: - Instructions for canning, freezing, salting, smoking, drying, and root cellaring
- Mouthwatering recipes for pickles, relishes, jams, and jellies
- Information on preserving with less sugar and salt
- Tips on equipment, ingredients, health and safety issues, and resources
- Mouthwatering recipes for pickles, relishes, jams, and jellies
- Information on preserving with less sugar and salt
- Tips on equipment, ingredients, health and safety issues, and resources
Show More
Product Format
Product Details
ISBN-13:
9780452296220
ISBN-10:
0452296226
Binding:
Paperback or Softback (Trade Paperback (Us))
Content Language:
English
Edition Number:
0005
More Product Details
Page Count:
464
Carton Quantity:
28
Product Dimensions:
5.28 x 1.19 x 7.98 inches
Weight:
0.92 pound(s)
Feature Codes:
Index,
Price on Product - Canadian,
Price on Product,
Table of Contents,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Cooking | Methods - Canning & Preserving
Cooking | Reference
Cooking | Sustainable Living
Grade Level:
College Freshman
and up
Dewey Decimal:
641.4
Descriptions, Reviews, Etc.
annotation
For more than 30 years, "Putting Food By" has been the go-to resource for preserving foods. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources.
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publisher marketing
"The bible of home canning, preserving, freezing, and drying."--The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods--from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you're preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: - Instructions for canning, freezing, salting, smoking, drying, and root cellaring
- Mouthwatering recipes for pickles, relishes, jams, and jellies
- Information on preserving with less sugar and salt
- Tips on equipment, ingredients, health and safety issues, and resources
- Mouthwatering recipes for pickles, relishes, jams, and jellies
- Information on preserving with less sugar and salt
- Tips on equipment, ingredients, health and safety issues, and resources
Show More
List Price $20.00
Your Price
$19.80