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Diane Publishing Books
Pickles and Preserves
Marion Brown (au); Damon Lee Fowler (fr)
While the art of food preservation has a long history, it is also very much in step with contemporary interest in natural foods and home gardening. With its heirloom recipes and clear instructions, this book introduces the modern cook to a wonderful piece of America’s culinary heritage. The 408 recipes not only cover pickles and preserves but also relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. A new foreword expands and updates the author’s notes on preserving methods, equipment, and safety. First pub. in 1955. Ill.
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