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Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor Jeanne Lesem
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Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor
Jeanne Lesem
Preserving and pickling the easy, modern way: in small quantities for today's small households. Forget about big jars and hours of work on a hot summer's day. Some recipes call for as few as two ingredients; some don't even require cooking. There are also recipes for beverages, salsas, baked goods, and other desserts using jarred foods as ingredients. Special equipment? Nope. The lingo is defined in a glossary, a source list suggests where to buy wide-stemmed jar funnels (handy but not necessary), pickling lime (a white powder, not fruit) and calorie-reduced pectin.
| Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
| Lançado | 8 de agosto de 2006 |
| ISBN13 | 9780595388134 |
| Editoras | Backinprint.com |
| Páginas | 290 |
| Dimensões | 191 × 235 × 15 mm · 503 g |
| Idioma | Inglês |
