Preserving
- Publisher
- HarperCollins
- Initial publish date
- Aug 2011
- Category
- Canning & Preserving
-
Paperback / softback
- ISBN
- 9781554686100
- Publish Date
- Aug 2011
- List Price
- $29.99
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Description
In the new economic climate, many people will return tosimpler, more affordable home cooking; it’s a trend that hascome around again and again. Home canning and preservingis a time-honoured practice that many people will be trying forthe first time in the months to come, preserving both for thepleasure of it, and for its inherent economy. With the plethoraof farmers’ markets, too, home cooks will have a bonanza ofproduce to buy inexpensively, and they will want to know preciselywhat to do with it. Pat Crocker’s Preserving: A ResourceCookbook for Home Canning and Freezing has all the informationanyone needs to get started, and to keep going!
This cookbook is practical, focusing on simple but effectiveconcepts. It will follow the seasons, providing easy-to-follow,accurate and thorough information on preserving everythingfrom asparagus to winter squashes. Canning, jamming and freezingtechniques will be covered, from the most basic hot-packedfruit recipes to gorgeous, internationally flavoured chutneys andrelishes. Providing both safe and detailed instructions, as well asstep-by-step photography and over 200 recipes, this cookbookwill be the new home-preserving bible.
About the author
Pat Crocker (Neustadt, Ontario CA) is the author of 18 cookbooks and a culinary herbalist with more than 1.25 million books in print. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild.The past president of both the Ontario Herbalists’ Association and Home Economics Associations, Pat actively participates in the Herb Society of America, the International Herb Association, the International Association of Culinary Professionals, Cuisine Canada, and the Culinary Historians of Canada.patcrocker.comThe author lives and works in Neustadt, Ontario, Canada.
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