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A carregar... Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods (2009)por Eugenia Bone
A carregar...
Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. Clear, concise and scientific instructions on how to preserve just about any kind of food. It's not a book that one can read and absorb, though- it's a book that will need to be spread out on one's counter, getting spattered with tomato seeds and propped up on canisters. This belongs on any serious preserver's cookbook shelf. ( ) I was looking forward to this one because I have grown a small amount of crops, and only tend to buy small amounts of fruits and veggies at farmer's markets, so I'm not interested in recipes that call for 100 pounds of tomatoes. However, there weren't that many recipes in here, lots of them call for butter (which I just plain don't like to exist in my jams) and many more were just not thrilling to me.
The combination of this book and the newspaper stories about spikes in jar and seed sales sent me to the hardware store to buy every Ball product before it sold out. PrémiosNotable Lists
A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long. Não foram encontradas descrições de bibliotecas. |
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Google Books — A carregar... GénerosSistema Decimal de Melvil (DDC)641.4Technology Home and family management Food And Drink Food PreservationClassificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia:
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