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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

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en Limba Engleză Carte Paperback – July 2001 – vârsta de la 18 ani

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Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.
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Specificații

ISBN-13: 9781557883612
ISBN-10: 1557883610
Pagini: 384
Dimensiuni: 188 x 231 x 30 mm
Greutate: 0.52 kg
Editura: H P BOOKS

Recenzii

IACP Cookbook Awards Finalist

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades &More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the

2002 IACP Cookbook Awards Blue Ribbon Preserves was nominated in the prestigious category

First Book: The Julia Child Award for the best cookbook by a new author

The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks".

Notă biografică

Linda J. Amendt has competed in fair competitions since 1990, winning more than 600 awards, and was inducted as a lifetime member into the 1997 inaugural class of the Sure-Jell Hall of Fame. She has been the Top Preserved Food Competitor in the nation at state and county fairs and has been California’s Top Preserved Food Competitor since 1996.

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