Preserving: Putting Up the Season's Bounty

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Description

Everything you need to know about home preserving, from The Culinary Institute of America

Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additives and preservatives that are found in most processed foods, and if that's not enough, canning and preserving is a fun and rewarding hobby the whole family can enjoy together.

Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods.

  • Features more than 60 recipes for pickles, jams, marmalades, dried foods, homemade condiments, and more, all accompanied by detailed and simple explanations and instructions
  • Covers virtually every kind of food and preserving technique available for home cooks
  • Includes beautiful full-color illustrations throughout

Whether you want to explore a fun new hobby, enjoy your homegrown vegetables all year long, or add new techniques to your repertoire, you'll find everything you need to know here. With Preserving, you'll discover just how fun and delicious home canning and preserving can be.

Product Details

Price
$19.99
Publisher
Houghton Mifflin
Publish Date
April 30, 2013
Pages
186
Dimensions
5.3 X 0.9 X 8.7 inches | 1.15 pounds
Language
English
Type
Hardcover
EAN/UPC
9780470903735
BISAC Categories:

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About the Author

Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health and wellness, sustainability, world cuisines and cultures, and professional excellence and innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.