Putting Food by: Fifth Edition (Updated)

$30.00

Marc Notes: Previous ed.: New York: Dutton, 1991.; Includes bibliographical references and index.; 8; This completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long. Review Quotes: "For...

Add to WishlistCompare

paypalvisamasteramerican expressdiscoverdiners club
Description

Marc Notes:
Previous ed.: New York: Dutton, 1991.; Includes bibliographical references and index.; 8; This completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long.

Review Quotes:
"For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty."-- The Boston Globe
"The best and most complete on the subject we've seen."-- Herald Examiner (Los Angeles)

"Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes."-- The Miami Herald
"An excellent resource."-- Los Angeles Times
"Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can't be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies."-- The New York Times


Biographical Note:
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.

Publisher Marketing:
"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

Author: Hertzberg, Ruth
Publisher: Plume Books
Binding: Paperback
Pub Date: 2010-05-25
BISAC: Cooking|Methods|Canning & Preserving|Cooking|Reference|House & Home|Sustainable Living
Weight: 0.92 lbs
ISBN: 9780452296220
ASIN: -
SKU: SP-9780452296220