Pickles And Preserves
Pickles And Preserves:
Back in Print. WIth a new foreword by Damon Fowler. The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves , first published in 1955.
With its heirloom recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America’s culinary heritage. The book’s 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Damon Fowler’s new foreword expands and updates Brown’s notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience
Pickles And Preserves