Pickles and Preserves

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Pickles and Preserves

The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking. With its "heirloom" recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience.

AuthorMarion Brown
Dewey Decimal Number641.42
LabelThe University of North Carolina Press
List Price$19.95
ManufacturerThe University of North Carolina Press
Number Of Items1
Number Of Pages304
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2002-09-30
PublisherThe University of North Carolina Press
StudioThe University of North Carolina Press
TitlePickles and Preserves
Release Date2001-12-09
CreatorDamon Lee Fowler
Model Name/TypeMPNEAN/UPC