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Library JournalHome canning and preserving are still a rising trend, and the Culinary Institute of America lends its expertise to bringing the garden into the home year-round. Through clear instructions on canning and chapters on pickling, drying and dehydrating, brining, curing and smoking, and freezing, this title covers almost all preserving methods. Cooks will find more than 60 recipes as diverse as these approaches, including orange marmalade, pickled green beans, beef jerky, and venison sausage. Details on food safety and storage, along with color illustrations, give readers the guidance they need to preserve a large variety of foods.
Verdict This concise reference and recipe guide from one of the premier names in cooking will only add to the appeal of preserving through the seasons.—Kristi Chadwick, Emily Williston Lib., Easthampton, MA
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