Bibliograph

Preserving, putting up the season's bounty, The Culinary Institute of America ; photographs by Ben Fink

Type

Label

Preserving, putting up the season's bounty, The Culinary Institute of America ; photographs by Ben Fink

Language

eng

Bibliography note

Includes bibliographical references (p. 172) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Preserving

Nature of contents

bibliography

Oclc number

841806413

Responsibility statement

The Culinary Institute of America ; photographs by Ben Fink

Sub title

putting up the season's bounty

Summary

"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 --from the publisher

Table Of Contents

Harvesting and planning ahead -- Preserving -- Pickling -- Drying and dehydrating -- Brining, curing, and smoking -- Freezing -- Making your own pantry staples

Classification