Putting Food By
By Ruth Hertzberg, Janet Greene and Beatrice Vaughan
By Ruth Hertzberg, Janet Greene and Beatrice Vaughan
By Ruth Hertzberg, Janet Greene and Beatrice Vaughan
By Ruth Hertzberg, Janet Greene and Beatrice Vaughan
Category: Cooking Methods | Home
Category: Cooking Methods | Home
-
$20.00
May 25, 2010 | ISBN 9780452296220
-
May 25, 2010 | ISBN 9781101539903
YOU MAY ALSO LIKE
The Best Little BBQ Sauces Cookbook
The Best Little Grilling Cookbook
The Best Little Marinades Cookbook
Basic Training for Horses
Brassicas
Jam On
I Love New York
Bass Fisherman’s Bible
Larousse Gastronomique
Praise
“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
21 Books You’ve Been Meaning to Read