Putting Food by
by Hertzberg, Ruth (Author); Greene, Janet (Author); Vaughan, Beatrice (Author)Edition: 5th
Format: Paperback
Pub. Date: 2010-05-25
Publisher(s): Plume
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Summary
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 Byhas 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 FoodBy 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
Author Biography
Janet Greene was the Editor-in-Chief of The Stephen Green Press.
Ruth Hertzberg taught Home Economics in New England.
Beatrice Vaughan wrote nine cookbooks.
Food historian Stephen Schmidt has been a contributor to Cook's Illustrated
Ruth Hertzberg taught Home Economics in New England.
Beatrice Vaughan wrote nine cookbooks.
Food historian Stephen Schmidt has been a contributor to Cook's Illustrated
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