Knygos.lt nariams
Knygos.lt nariams
- Išsiųsime per 12–18 d.d.
/images/books/9912102/9781447464266.jpg)
- Autorius: William V Cruess
- Leidėjas: Aristophanes Press
- ISBN-10: 1447464265
- ISBN-13: 9781447464266
- Formatas: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Kalba: Anglų
Teach Yourself the Art of Canning Meat, Vegetables and Fruit at Home - Including the Composition of Canning Tomatoes (el. knyga) (skaityta knyga) | knygos.lt
Atsiliepimai
Aprašymas
This vintage book is a comprehensive guide to food preservation, with information on tools and equipment, canning, making preserves and jellies, sterilisation, packing, and other related aspects. Full of useful tips and simple instructions, this volume is highly recommended for anyone with an interest in food preservation, and is not to be missed by those with an interest in economical living. Contents include: "Principles of Canning", "Causes of Spoiling", "Methods of Preserving", "Drying and Pickling Nonacid Vegetables", "Sterilizing Fruit Juices", "Preservatives", "Hot- and Cold-Pack Methods", "Equipment", "General Equipment", "Sterilizes", "Use of Baking Oven", etc. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
- Autorius: William V Cruess
- Leidėjas: Aristophanes Press
- ISBN-10: 1447464265
- ISBN-13: 9781447464266
- Formatas: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Kalba: Anglų
This vintage book is a comprehensive guide to food preservation, with information on tools and equipment, canning, making preserves and jellies, sterilisation, packing, and other related aspects. Full of useful tips and simple instructions, this volume is highly recommended for anyone with an interest in food preservation, and is not to be missed by those with an interest in economical living. Contents include: "Principles of Canning", "Causes of Spoiling", "Methods of Preserving", "Drying and Pickling Nonacid Vegetables", "Sterilizing Fruit Juices", "Preservatives", "Hot- and Cold-Pack Methods", "Equipment", "General Equipment", "Sterilizes", "Use of Baking Oven", etc. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Atsiliepimai