Preserving Fruit and Vegetables - Pickling, Brining, Syrups and Jellies - A Selection of Recipes and Articles

Nonfiction, Food & Drink, Canning & Preserving
Cover of the book Preserving Fruit and Vegetables - Pickling, Brining, Syrups and Jellies - A Selection of Recipes and Articles by Various, Read Books Ltd.
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Author: Various ISBN: 9781473354449
Publisher: Read Books Ltd. Publication: September 8, 2016
Imprint: Vintage Cookery Books Language: English
Author: Various
ISBN: 9781473354449
Publisher: Read Books Ltd.
Publication: September 8, 2016
Imprint: Vintage Cookery Books
Language: English

This vintage book contains a collection of essays on the subject of preserving fruit, with information on pickling, brining, and making syrups and jellies. Highly accessible and containing a wealth of simple instructions and useful tips, this volume is highly recommended for anyone with an interest in preserving food, and would make for a useful addition to culinary collections. Contents include: “Vegetables Pickled in Vinegar”, “Vegetables Preserved in Salt Water”, “Consommés, Sauces and Purées”, “Vegetables Preserved by Steam of by Boiling au Bain-Marie”, Fruit Preserved in Syrup”, and “Fruit Jellies”. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This vintage book contains a collection of essays on the subject of preserving fruit, with information on pickling, brining, and making syrups and jellies. Highly accessible and containing a wealth of simple instructions and useful tips, this volume is highly recommended for anyone with an interest in preserving food, and would make for a useful addition to culinary collections. Contents include: “Vegetables Pickled in Vinegar”, “Vegetables Preserved in Salt Water”, “Consommés, Sauces and Purées”, “Vegetables Preserved by Steam of by Boiling au Bain-Marie”, Fruit Preserved in Syrup”, and “Fruit Jellies”. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

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