Putting food by

Putting food by

by Greene, Janet C.

Type Book
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For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food…

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Title Statements

  • Full title :Putting food by / Janet Greene, Ruth Hertzberg and Beatrice Vaughan.

Summary

For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time.

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Edition Statements

  • Publication Date:2010.
  • Edition:5th ed

Publication Statements

  • Publisher(s):Plume
  • Place of Publication:London
  • Language:eng
  • Publication Date:2010.

The Physical Object

  • Description:1 online resource

Edition Identifiers

  • ISBN:9781101539804, 1101539801, 9781101539903, 1101539909
  • oclc:ocn748369827
  • LC Classification:TX601
  • Dewey Decimal:641.4

Subjects

Aliments -- Conservation Food -- Preservation

Writers

Greene, Janet C. Hertzberg, Ruth Vaughan, Beatrice

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