by
Wise, Sally, 1951-
Call Number
641.852 WIS
Publication Date
2008
Summary
"In A Year in a Bottle Sally Wise brings together a mouthwatering collection of more than 100 of her favourite recipes for making your own preserves and conserves. From luscious jellies and jams to delicious pickles and chutneys, this inspiring and practical book makes preserving easy and fun. It includes simple recipes, technical advice and helpful hints to ensure success every time. Best of all, the results can be enjoyed all year round!"--Provided by publisher.
Format:
Books
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46124.4141
by
Schwartz, Oded
Call Number
641.4 SCH
Publication Date
2012
Summary
Helps you to create delicious preserves every season using ingredients at their peak. Including over 130 seasonal recipes, this title helps you to make jams, jellies, chutneys, pickles and relishes from early spring right through to late winter.
Format:
Books
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0.1213
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by
Brown, Lynda.
Call Number
641.852 PRE
Publication Date
2010
Summary
Take a tantalising food journey with the Soil Association and find out how to create your own delicious preserves with less sugar and no nasty additives. From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients.
Format:
Books
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0.1021
by
Solomon, Karen.
Call Number
641.4 SOL
Publication Date
2009
Summary
Food and crafting enthusiasts look forward to the weekends to create, experiment, and stock the pantry with handcrafted edibles and gifts. For creative urban dwellers, the kitchen is a workshop space, and JAM IT, PICKLE IT, CURE IT is its how to guide. This savvy collection of 75 recipes for creating homemade artisan foodstuffs features delicious projects easy enough to be completed in one to two days. Detailed instructions, prep-ahead tips, shopping lists, and optional extras outline the shortest route between crafty cooks and a pantry full of hand labeled, better than store bought creations. Jams and Pickles. Recipes.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0913/2009284527-d.html
Sample text http://www.loc.gov/catdir/enhancements/fy0913/2009284527-s.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0913/2009284527-t.html
Sample text http://www.loc.gov/catdir/enhancements/fy0913/2009284527-s.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0913/2009284527-t.html
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0.0615
by
Gardner, Jo Ann, 1935-
Call Number
641.566 GAR
Publication Date
2015
Summary
Jo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy, and herb products. Jo Ann makes and sells seventy-five cases of jams, jellies, and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge.In this updated and full-color edition of Old-Fashioned Jams, Jellies, and Sweet Preserves, Jo Ann takes you back to the basics. This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too. It offers environmentally sound directions for growing and harvesting, as well as simple guidelines for canning and preserving. Moreover, it contains a treasure trove of seventy-five exciting recipes for preserving, baking, and cooking unusual marmalades, for example, are coupled with English muffins. From gooseberries and elderberries to classic strawberries and rhubarb, Jo Ann has it covered! Whether an old hand or a novice, you?ll find Old-Fashioned Jams, Jellies, and Sweet Preserves enlightening and informative, not to mention delicious! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We?ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
Relevance:
0.0477
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