28
August
Preserving in Today’s Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor
Preserving in Today’s Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor
A former food editor takes a new look at the age-old tradition of putting up fruits and vegetables against the coming winter. Lesem shows how to make various sauces, jellies, pickles, and more to spice up everyday meals. She creates innovative flavors using the food processor, the microwave, and the freezer. Also, she sprinkles her book with quotations from old almanacs, diaries, newspapers, and cookbooks to bring a lovely bit of nostalgia to the modern American table. 168 recipes. Line drawings throughout.
Preserving in Today’s Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor
