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1 Home & Garden Cooking and Food- Preserving

More copies of this ISBN

Pickles and Preserves

by

Pickles and Preserves Cover

 

Synopses & Reviews

Publisher Comments:

The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking.

With its "heirloom" recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience.

Synopsis:

This book introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety.

About the Author

Marion Brown was author of the classic Marion Brown's Southern Cook Book, which has sold more than half a million copies since its publication by UNC Press in 1951.

Table of Contents

Foreword by Damon Lee Fowler

The Sweet and the Sour

General Instructions

Spices, Herbs, Seeds, and Other Seasonings

1. Pickles

2. Fruit Pickles

3. Pickles and Preserves from Frozen Foods

4. Miscellaneous Pickles

5. Relishes

6. Bottled Foods

7. Brandied Fruits and Syrups

8. Preserves

9. Conserves

10. Jams

11. Marmalades

12. Crystallized and Glaceed Fruits; Preserved Flowers

13. Jelly

14. Fruit Butter

15. Meats and Sea Food

Weights and Measures; Approximate Equivalents

Density of Sugar Syrup

Yield of Fresh and Dried Fruits by Measure

Index

Product Details

ISBN:
9780807854181
Foreword:
Fowler, Damon Lee
Author:
Fowler, Damon Lee
Author:
Brown, Marion
Publisher:
University of North Carolina Press
Location:
Chapel Hill
Subject:
Cookery
Subject:
Canning and preserving
Subject:
Cookery (relishes)
Subject:
Methods - Canning & Preserving
Subject:
Canning & Preserving
Subject:
Southern U.S.
Subject:
heirloom recipes; relishes; marmalades; chutneys; jams; fruit butters; pickled meats; mincemeats; sauces; candied fruit
Subject:
heirloom recipes; relishes; marmalades; chutney
Subject:
s; jams; fruit butters; pickled meats; mincemeats; sauces; candied fruit
Subject:
heirloom recipes
Subject:
relishes
Subject:
marmalades
Subject:
chutneys
Subject:
Jams.
Subject:
fruit butters
Subject:
pickled meats
Subject:
mincemeats
Subject:
Sauces
Subject:
candied fruit
Subject:
Cooking and Food-Preserving
Copyright:
Edition Number:
Pbk. ed.
Series:
A Chapel Hill Book
Series Volume:
#97-752
Publication Date:
20020931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
304
Dimensions:
8 x 5.5 in

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Related Subjects

Cooking and Food » Methods » Preserving
History and Social Science » Politics » General

Pickles and Preserves Used Trade Paper
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Product details 304 pages University of North Carolina Press - English 9780807854181 Reviews:
"Synopsis" by , This book introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety.
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