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3.95 of 5 stars 3.95  ·  rating details  ·  22 ratings  ·  3 reviews
Budding "preservationists" will adore this lavishly illustrated reference. Learn all the professional techniques, and use all the correct equipment to make perfect jams, mustards, oils, vinegars, and syrups.
192 pages
Published 1996 by Dorling Kindersley
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This book has marvelous pictures. Truly a beauty.

What I liked: It explains how to preserve food PERIOD, not just how to can. So there are explanations for pickling, preserving in oil, ketchup, chutney, dehydrating fruits, veggies, and meat, curing ham, salting fish, curing sausages, making pate, potting, salting, jam, curd, jelly, fruit cheese, and candying. Very thoroughly covers the entire umbrella of "preserving". I also liked that the recipes were very international with spicy harissa paste
If you've never preserved food, or even if you have, this book shows in pictures and clear instructions as to how to preserve just about everything under the method..not food.
I'm quite impressed (and can't wait to try a couple of new recipes I found!)
Beautifully illustrated and good recipes.
Tontilon marked it as to-read
Sep 01, 2014
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Darth Awesome marked it as to-read
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Kassie Borreson marked it as to-read
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