Knygos.lt nariams
Knygos.lt nariams
- Išsiųsime per 12–18 d.d.
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- Autorius: Ethelind Fearon
- Leidėjas: Speath Press
- ISBN-10: 144551902X
- ISBN-13: 9781445519029
- Formatas: 14 x 21.6 x 0.6 cm, minkšti viršeliai
- Kalba: Anglų
Jams, Jellies and Preserves - How to Make Them (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
This vintage book contains a comprehensive guide on preserving food, with information on canning, making jellies, making jams, pickling, making chutneys, and much more. Written in simple, plain language and full of handy tips and tricks, this volume is ideal for those looking to make the most out of their leftovers, and would make for a fantastic addition to culinary collections. Contents include: "Canning Fruits and Vegetables", "Jellies, Jams, Preserves, and Conserves, "Pickling", "Chutneys, Catchup, and Relishes", "Beverages, Vinegars, and Syrups", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
- Autorius: Ethelind Fearon
- Leidėjas: Speath Press
- ISBN-10: 144551902X
- ISBN-13: 9781445519029
- Formatas: 14 x 21.6 x 0.6 cm, minkšti viršeliai
- Kalba: Anglų
This vintage book contains a comprehensive guide on preserving food, with information on canning, making jellies, making jams, pickling, making chutneys, and much more. Written in simple, plain language and full of handy tips and tricks, this volume is ideal for those looking to make the most out of their leftovers, and would make for a fantastic addition to culinary collections. Contents include: "Canning Fruits and Vegetables", "Jellies, Jams, Preserves, and Conserves, "Pickling", "Chutneys, Catchup, and Relishes", "Beverages, Vinegars, and Syrups", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Atsiliepimai