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Language: en
Pages: 107
Pages: 107
Type: BOOK - Published: 2014-03-10 - Publisher: UNC Press Books
Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring,
Language: en
Pages: 298
Pages: 298
Type: BOOK - Published: 1955 - Publisher: New York : W. Funk
Methods and recipes from various parts of the country, with some from abroad. Includes instructions on the use of frozen, canned and brined foods.
Language: en
Pages: 210
Pages: 210
Type: BOOK - Published: 2014-06-10 - Publisher: Ten Speed Press
From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored tradit
Language: en
Pages: 109
Pages: 109
Type: BOOK - Published: 2014-03-25 - Publisher: Potter Style
From Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2019-02-26 - Publisher: Chronicle Books
Written for home cooks of all skill levels, Do Preserve makes it easy to transform the delicious flavors of freshly picked seasonal produce into jams, sauces, p