Shows how to smoke, pickle, dry, can, and freeze foods, and provides recipes for juices, syrups, marmalades, jams, pastes, pickles, chutneys, relishes, and butters
Patisserie – This volume is from the european version of the Time -Life series “The Good Cook”. The photographs and recipes are awesome and it’s a nice addition to my american collection. The five technical sections with step-by-step instructions are: Meringue assemblies; Creamed, melted and whisked cakes; Pastries; Yeast-leavened cakes; Poached and fried cakes. If you enjoy baking pastries, you certainly will love this book!
This Time Life Good Cook series is just the bomb! They really can teach a novice how to cook everything by offering clear explanations of techniques, tools, and materials. In addition, they are beautifully illustrated and nicely bound. This particular book is on Preserving and what with the Great Recession and heightened emphasis on being green, it is a most valuable book to have in your home library. It not only covers basic canning but teaches air drying techniques, potted meats, pickleing and krauts. Not only can you preserve the copious bounty of the growing season, you can also improve your nutrition and prepare tasty economical meals easily. And what is a finer gift than homemade jellies and jams, delicious regional delicies and even protein items such as meat, poultry and even fish.
Another cookbook from the beautiful Time-Life collection. These cookbooks are amazing. Beautiful step by step color photographs that demonstrate techniques & just the very best recipes. An amazing set of books & each one is amazing. Get them while they are still available; I don’t think you’ll be disappointed. Surprising addition to this cookbook collection. Rec all of the books in the set.
- Title: Preserving (The Good Cook Techniques & Recipes Series)
- Autor: Aldo Tutino
- Publisher (Publication Date): Time-Life Books; 1st edition (June 1, 1981)
- Language: English
- ISBN-10: | 0809429047
- ISBN-13: | 978-0809429042
- Download File Format: EPUB, PDF