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Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods

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Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods Cover

 

Synopses & Reviews

Publisher Comments:

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, this book will be your saving grace.

Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. 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.

Synopsis:

Offers information on canning and preserving foods using traditional and new low-tech methods, along with recipes that feature preserved foods.

About the Author

EUGENIA BONE is the author of At Mesa’s Edge and Italian Family Dining. Her work has appeared in Saveur, Food and Wine, Gourmet, the New York Times, and many other publications.

Table of Contents

All about canning — Fruits — Vegetables — Beans, nuts, and fungi — Meat, poultry, and fish.

Product Details

ISBN:
9780307885807
Subtitle:
Recipes and Techniques for Putting up Small Batches of Seasonal Foods
Publisher:
Crown Publishing Group
Author:
Bone, Eugenia
Subject:
Cooking : Methods - Canning & Preserving
Subject:
Methods - Canning & Preserving
Subject:
Food
Subject:
Canning and preserving
Subject:
Seasonal
Subject:
Food -- Preservation.
Subject:
Canning & Preserving
Subject:
Cooking and Food-Preserving
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20090512
Binding:
ELECTRONIC
Language:
English
Pages:
224

Related Subjects

Cooking and Food » General
Cooking and Food » Methods » Preserving
Reference » Science Reference » Technology

Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods
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$ In Stock
Product details 224 pages Crown Publishing Group - English 9780307885807 Reviews:
"Synopsis" by , Offers information on canning and preserving foods using traditional and new low-tech methods, along with recipes that feature preserved foods.
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