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Pickles and Preserves: a Savor the South cookbook [Savor the South Cookbooks]
US $10,99
CircaEUR 9,40
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- Compralo SubitoPickles and Preserves: a Savor the South cookbook [Savor the South Cookbooks]
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Spedizione:
US $5,97 (circa EUR 5,11) USPS Media MailTM.
Oggetto che si trova a: Tampa, Florida, Stati Uniti
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Consegna prevista tra il ven 5 set e il gio 11 set a 94104
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Numero oggetto eBay:314684845531
Specifiche dell'oggetto
- Condizione
- ISBN
- 9781469614403
Informazioni su questo prodotto
Product Identifiers
Publisher
University of North Carolina Press
ISBN-10
1469614405
ISBN-13
9781469614403
eBay Product ID (ePID)
172749921
Product Key Features
Book Title
Pickles and Preserves : a Savor the South Cookbook
Number of Pages
112 Pages
Language
English
Topic
Regional & Ethnic / American / Southern States, Methods / Canning & Preserving
Publication Year
2014
Features
New Edition
Illustrator
Yes
Genre
Cooking
Book Series
Savor the South Cookbooks Ser.
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
11 Oz
Item Length
8.5 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-036720
Reviews
A complete and easy to follow compendium of the pickling and preserving art.-- Mobile Press-Register, "Freezer jams and refrigerator pickles to get you started! No pressure canners needed! What more could the home canner want? Recipes, of course, and what an extraordinary collection you'll find in Andrea Weigl's Pickles and Preserves . So why not "butter" those biscuits with Soft Refrigerator Honeysuckle Jelly or Peach and Blueberry Freezer Jam? Perk up those black-eyed peas with a scoop of Quick Pickled Cucumber Salsa or Green Tomato Relish? With Pickles and Preserves to lead the way, you can't go wrong." -- Jean Anderson, James Beard Cookbook Hall of Fame, author of Jean Anderson's Preserving Guide and A Love Affair with Southern Cooking, Perfect for novices and loaded with recipes that experienced canners will enjoy. -- Durham Independent Weekly, For any homesteading novice who's been intimidated by the idea of preserving, Weigl's book can be a confidence-booster. -- Edible Charlotte, "A complete and easy to follow compendium of the pickling and preserving art."-- Mobile Press-Register, A complete and easy to follow compendium of the pickling and preserving art. -- Mobile Press-Register, For any homesteading novice who's been intimidated by the idea of preserving, Weigl's book can be a confidence-booster.-- Edible Charlotte, "For any homesteading novice who's been intimidated by the idea of preserving, Weigl's book can be a confidence-booster." -- Edible Charlotte, "For any homesteading novice who's been intimidated by the idea of preserving, Weigl's book can be a confidence-booster."-- Edible Charlotte, "My full pantry has taught me that biscuits are better with homemade jam, that you need something pickled to cut through rich, fatty barbecue, and that a bowl of field peas or beans is more delicious with a spoonful of relish. My pantry also affords me some security. With little notice, I can pull together a pickle plate for a potluck, spoon hot pepper jelly over cream cheese and serve it with crackers for guests to enjoy with drinks on our screened porch, or use a jar of jam to make a cake for a last-minute celebration."--from the Foreword, Perfect for novices and loaded with recipes that experienced canners will enjoy.--Durham Independent Weekly, "A comprehensive and useful guide to preserving. Canning is a simple and straight-forward process, and Weigl has managed to make it sound that way, covering food safety thoroughly yet without making the process sound terrifying. There is indeed a resurgence of interest in home preserving, and she has provided a thoughtful, accessible guide to the process that will surely appeal both to novices and to experienced home canners. There are a number of comprehensive "bibles" of canning available, but there are few small books that are this concise and accessible." --Damon Lee Fowler, author of Classical Southern Cooking and The Savannah Cookbook, "Perfect for novices and loaded with recipes that experienced canners will enjoy." -- Durham Independent Weekly, "A complete and easy to follow compendium of the pickling and preserving art." -- Mobile Press-Register, "Perfect for novices and loaded with recipes that experienced canners will enjoy."--Durham Independent Weekly
Dewey Edition
23
Dewey Decimal
641.462
Edition Description
New Edition
Synopsis
Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes -- from Dilly Beans and Pickled Okra to Muscadine Jam and Habañero Gold Pepper Jelly -- will have beginners and veterans alike rolling up their sleeves., Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves., Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes -- from Dilly Beans and Pickled Okra to Muscadine Jam and Habañero Gold Pepper Jelly -- will have beginners and veterans alike rolling up their sleeves., Highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes - from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly - will have beginners and veterans alike rolling up their sleeves.
LC Classification Number
TX805.W45 2014
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