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New Preserves: Pickles, Jams, and Jellies by Anne Nelson
by Anne Nelson | PB | LikeNew
US $6.90
ApproximatelyS$ 8.94
Condition:
“Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, ”... Read moreabout condition
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Free USPS Media MailTM.
Located in: Aurora, Illinois, United States
Delivery:
Estimated between Wed, 15 Oct and Wed, 22 Oct
Returns:
30 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:376496304868
Item specifics
- Condition
- Like New
- Seller Notes
- Binding
- Paperback
- Weight
- 0 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9781592288243
About this product
Product Identifiers
Publisher
Globe Pequot Press, T.H.E.
ISBN-10
1592288243
ISBN-13
9781592288243
eBay Product ID (ePID)
46455994
Product Key Features
Book Title
New Preserves : Pickles, Jams, and Jellies
Number of Pages
160 Pages
Language
English
Topic
General, Methods / Canning & Preserving
Publication Year
2005
Illustrator
Yes
Genre
Cooking
Format
Perfect
Dimensions
Item Height
0.5 in
Item Weight
0.6 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-044400
Dewey Edition
22
TitleLeading
The
Dewey Decimal
641.4/2
Synopsis
As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process. Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more. She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters. Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen., Designed with modern cooks in mind, "The New Preserves" takes a 21st-century approach to the ancient kitchen craft of pickling and jam- and jelly-making. Anne V. Nelson calls upon the newest safety and health information while also updating recipes for modern tastes, as she walks readers through every step of the preserving process., As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process.Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more.She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters.Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen., As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process. Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more. She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters. Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices incombination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen.
LC Classification Number
TX601.N53 2005
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- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung pünktlich und problemlos geliefert
- eBay 自動留下信用評價- Feedback left by buyer.Past month訂單準時送達，沒遇到任何問題
- eBay 自動留下信用評價- Feedback left by buyer.Past month訂單準時送達，沒遇到任何問題
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