Items related to Putting Food By: Fifth Edition
Synopsis
“The bible of home canning, preserving, freezing, and drying.”—The New York Times
For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.
This fifth edition of Putting Food By includes:
· Instructions for canning, freezing, salting, smoking, drying, and root cellaring
· Mouthwatering recipes for pickles, relishes, jams, and jellies
· Information on preserving with less sugar and salt
· Tips on equipment, ingredients, health and safety issues, and resources
"synopsis" may belong to another edition of this title.
About the Author
Janet Greene was the Editor-in-Chief of The Stephen Green Press.
Ruth Hertzberg taught Home Economics in New England.
Beatrice Vaughan has written nine cookbooks.
"About this title" may belong to another edition of this title.
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Putting Food By: Fifth Edition
Published by
Penguin Publishing Group, 2010
ISBN 10: 0452296226
ISBN 13: 9780452296220
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Putting Food by: Fifth Edition (Updated)
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Putting Food By : Fifth Edition
Published by
Penguin Publishing Group, 2010
ISBN 10: 0452296226
ISBN 13: 9780452296220
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Putting Food By
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Penguin Publishing Group, 2010
ISBN 10: 0452296226
ISBN 13: 9780452296220
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Putting Food By: Fifth Edition
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Putting Food By
Published by
Penguin Publishing Group, 2010
ISBN 10: 0452296226
ISBN 13: 9780452296220
Used
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Putting Food By : Fifth Edition
Published by
Penguin Publishing Group, 2010
ISBN 10: 0452296226
ISBN 13: 9780452296220
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Seller: Better World Books Ltd, Dunfermline, United Kingdom
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Putting Food by (Paperback)
Seller: Grand Eagle Retail, Mason, OH, U.S.A.
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Paperback. Condition: new. Paperback. The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long For more than thirty years, "Putting Food By" has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but "Putting Food" By stands out as the classic that has stood the test of time. ?Covers canning, freezing, salting, smoking, drying, and root cellaring ?Includes mouthwatering recipes for pickles, relishes, jams, and jellies For more than 30 years, "Putting Food By" has been the go-to resource for preserving foods. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780452296220
Quantity: 1 available