Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan (Englis

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Oggetto che si trova a: Fairfield, Ohio, Stati Uniti
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Specifiche dell'oggetto

Condizione
Nuovo: Libro nuovo, intatto e non letto, in perfette condizioni, senza pagine mancanti o ...
ISBN-13
9780762441433
Type
Does not apply
ISBN
9780762441433

Informazioni su questo prodotto

Product Identifiers

Publisher
Running Press
ISBN-10
0762441437
ISBN-13
9780762441433
eBay Product ID (ePID)
109305501

Product Key Features

Book Title
Food in Jars : Preserving in Small Batches Year-Round
Number of Pages
240 Pages
Language
English
Publication Year
2012
Topic
Specific Ingredients / Fruit, Seasonal, Chemical & Biochemical, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking, Technology & Engineering
Author
Marisa Mcclellan
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
28 Oz
Item Length
8.8 in
Item Width
6.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2011-930504
Reviews
Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears.... VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches." Washington Post "McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters." Relish! "When there's too much of a good thing...that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars."   Seattle Times "I'm delighted that McClellan's Food in Jars blog is now a book... [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas."   Sante "A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green." Bookslut, "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears.... VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches."-- Library Journal, Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears…. VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches.", Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears…. VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches." Washington Post "McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters." Relish! "When there's too much of a good thing…that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars." Seattle Times "I'm delighted that McClellan's Food in Jars blog is now a book… [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas." Sante "A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green." Bookslut " Food in Jars contains a terrific introductory section, complete with photos, that will get you set up correctly and safely with hot water bath canning, the most basic canning process. And since her focus is on putting up small batches, it's a good way to dip your toe in without having to worry about finding yourself overwhelmed by 100 pounds of tomatoes." Saveur "We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar.", Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears.... VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches." Washington Post "McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters." Relish! "When there's too much of a good thing...that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars."   Seattle Times "I'm delighted that McClellan's Food in Jars blog is now a book... [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas."   Sante "A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green." Bookslut " Food in Jars  contains a terrific introductory section, complete with photos, that will get you set up correctly and safely with hot water bath canning, the most basic canning process. And since her focus is on putting up small batches, it's a good way to dip your toe in without having to worry about finding yourself overwhelmed by 100 pounds of tomatoes."   Saveur "We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar."
Dewey Edition
23
Dewey Decimal
641.4
Synopsis
Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars . Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes: In the spring: Apricot Jam and Rhubarb Syrup In the summer: Blueberry Butter and Peach Salsa In the fall: Dilly Beans and Spicy Pickled Cauliflower In the winter: Three-Citrus Marmalade and Cranberry Ketchup Marisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body., Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious her home-canned food- learned from generations of the original"foodies"- feeds the soul as well as the body in more than 100 recipes.
LC Classification Number
TX601.M275 2011

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