Well Preserved: Third Edition: Small Batch Preserving for the New Cook
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Well Preserved: Third Edition: Small Batch Preserving for the New Cook

by Mary Anne Dragan
     
 
[b]Hands-on help on home preserving for the beginner![/b]Preserving is a hot topic in bookstores everywhere, and [i]Well Preserved[/i] is an ideal how-to manual for the novice. With a minimumof equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round

Overview

[b]Hands-on help on home preserving for the beginner![/b]Preserving is a hot topic in bookstores everywhere, and [i]Well Preserved[/i] is an ideal how-to manual for the novice. With a minimumof equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round enjoyment.Homemade preserves have a lower salt and sugar content than those found at the grocery store, and the home cook will have the comfortof knowing precisely which ingredients went into those jars.Mary Anne Dragan gives expert advice on equipment, selecting and preparing produce, food safety and storage. Her easy-to-followrecipes range from sweet preserves (jams, jellies, marmalades, conserves and fruit sauces) and savory condiments (pickles, relishes,chutneys and ketchups) to main dishes and desserts that use preserves as an ingredient. Some of the 150 recipes are:Gingered pear jamPickled asparagusCarrot and coconut chutneyLovely lavender vinegarLamb chops with mint vinaigretteRaspberry vinegar sorbetHome preserving is easy using this book, and the results are tasty.

Product Details

ISBN-13:
9781552859889
Publisher:
Whitecap Books, Limited
Publication date:
01/01/2010
Edition description:
Third Edition
Pages:
288
Product dimensions:
7.94(w) x 9.02(h) x 0.86(d)

Related Subjects

Meet the Author

Mary Anne Dragan originally pursued a career in cooking, but realized her affinity for working in the front end of the hospitality business. She works at the Shore Club, one of Vancouver's finest restaurants.

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