Artisanal Preserves
Small-Batch Jams, Jellies, Marmalades, and More
Seiten
2024
|
4th New edition
Surrey Books,U.S. (Verlag)
978-1-57284-341-7 (ISBN)
Surrey Books,U.S. (Verlag)
978-1-57284-341-7 (ISBN)
Written by cooking instructor Madelaine Bullwinkel, Artisanal Preserves is a how-to guide that is perfect for eager cooks and seasoned preservers alike, providing 100 foolproof recipes for jams, jellies, marmalades, and more.
Nearly twenty years after it first became a bestselling how-to guide for eager new cooks and seasoned preservers alike, Artisanal Preserves is back with an updated edition, providing the latest guidelines for cooking and canning delicious jams, jellies, marmalades, and more.
For those new to the craft, chef Madelaine Bullwinkel includes a primer on the history and basic process of preserving. Experienced canners will appreciate exciting flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as no-sugar jams and forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Bullwinkel explains all the latest techniques for canning and sealing and has eliminated commercial pectin from all recipes, resulting in all-natural preserves sealed according to current USDA standards.
Since the book’s original publication in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.
Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.
Nearly twenty years after it first became a bestselling how-to guide for eager new cooks and seasoned preservers alike, Artisanal Preserves is back with an updated edition, providing the latest guidelines for cooking and canning delicious jams, jellies, marmalades, and more.
For those new to the craft, chef Madelaine Bullwinkel includes a primer on the history and basic process of preserving. Experienced canners will appreciate exciting flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as no-sugar jams and forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Bullwinkel explains all the latest techniques for canning and sealing and has eliminated commercial pectin from all recipes, resulting in all-natural preserves sealed according to current USDA standards.
Since the book’s original publication in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.
Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.
Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L’Academie de Cuisine. She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Appétit and Better Homes and Gardens. She currently resides in Evanston, IL.
Introduction
A Short History of Preserving
Techniques and Equipment for Preserving
Jams
No-Sugar Jams
Jellies
Marmalades
Preserves
Breads and Muffins
Desserts
Appendix: A Seasonal Guide to Fresh Fruits and Vegetables for Preserving
Index
| Erscheinungsdatum | 11.09.2024 |
|---|---|
| Zusatzinfo | b&w illustration throughout |
| Verlagsort | Chicago, IL |
| Sprache | englisch |
| Maße | 190 x 152 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-57284-341-1 / 1572843411 |
| ISBN-13 | 978-1-57284-341-7 / 9781572843417 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
