The Art of Preserving: From Jams and Jellies to Chutneys and Pickles - Hardcover

9781845433888: The Art of Preserving: From Jams and Jellies to Chutneys and Pickles
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Reseña del editor:
Featuring everything you need to know to put up the seasons' bounty, The Art of Preserving illuminates how to savour your favourite fresh produce all 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 gardens and farmer's markets. Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, The Art of Preserving 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 savoury starters to flavourful main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert.
Biografía del autor:
Rick Field is the owner of Rick's Picks, a pickle company that uses locally-sourced, seasonal produce. His award-winning pickles are sold throughout the US. Rebecca Courchesne works in the kitchen of Frog Hollow Farm and has her own line of famous organic conserves, marmalades, jellies and chutneys.

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  • VerlagApple Press
  • Erscheinungsdatum2010
  • ISBN 10 1845433882
  • ISBN 13 9781845433888
  • EinbandTapa dura
  • Anzahl der Seiten240
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9781740899789: The Art of Preserving (Williams-Sonoma)

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ISBN 10:  ISBN 13:  9781740899789
Verlag: WELDON OWEN, 2010
Hardcover

  • 9781616283834: The Art of Preserving

    WELDON..., 2012
    Softcover

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Rick Field
ISBN 10: 1845433882 ISBN 13: 9781845433888
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Buchbeschreibung Paperback. Zustand: Very Good. Featuring everything you need to know to put up the seasons' bounty, The Art of Preserving illuminates how to savour your favourite fresh produce all 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 gardens and farmer's markets. Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, The Art of Preserving 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 savoury starters to flavourful main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR004822685

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Field, Rick; Courchesne, Rebecca
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ISBN 10: 1845433882 ISBN 13: 9781845433888
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Buchbeschreibung Hardcover. Zustand: Very Good. The Art of Preserving: From Jams and Jellies to Chutneys and Pickles This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Artikel-Nr. 7719-9781845433888

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