Book Description
Jam Making Month-by-Month is a mixture of practical how-to information combined with plenty of delicious anecdotal, very human, and often funny snippets on the trials and tribulations of making jam.
Author : Mel Sellings
Publisher : MBI Publishing Company
Page : 192 pages
File Size : 14,92 MB
Release : 2012-02-15
Category : Cooking
ISBN : 190487195X
Jam Making Month-by-Month is a mixture of practical how-to information combined with plenty of delicious anecdotal, very human, and often funny snippets on the trials and tribulations of making jam.
Author : Christine Ferber
Publisher : MSU Press
Page : 0 pages
File Size : 47,56 MB
Release : 2002
Category : Cooking
ISBN : 9780870136290
An internationally known master patisserie opens her personal recipe book, sharing jams that rely on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness. 32 color photos.
Author : Mrs Isabella Beeton
Publisher : eBook Partnership
Page : 230 pages
File Size : 37,63 MB
Release : 2014-07-31
Category : Cooking
ISBN : 191022619X
This useful book of recipes from the 1920s includes 400 recipes for jam, marmalade, jelly, pickles, chutneys, and wines. It also provides detailed guidance on all aspects of preserving, bottling, sterilising, drying and crystallising fruits. The recipes are based on those by Mrs Beeton (including the now famous carrot jam) and they have been updated to include advances in techniques that were common in the early twentieth century. Familiar recipes are included alongside more exotic preserves like Harvey Sauce, Cucumber Ketchup, Hawthorn Liqueur and Maidenhair Syrup, making this an entertaining and exciting preserving adventure!Mrs Beeton's Jam-making and Preserves provides a fascinating insight into skills and methods that were in use before the invention of the food processor and electric hob, and before the presence of a refrigerator in every home. Among other methods, jars of jam are sealed with paper brushed with the white of an egg and some vegetable preserves are topped with clarified mutton fat to create an air-tight seal, the preparation of some ingredients takes many days, and the quantities of sugar, for example, many surprise the modern jam maker. However, all these recipes can be adapted to suit modern tastes and techniques in jam making and to take advantage of modern technology. Though perhaps not for the beginner, this book offers a wealth of preserving challenges for the confident cook. From recipes for ingredients not commonly used today to unusual combinations and preserves that, quite frankly, sound disgusting and/or positively dangerous (have a look at the Mustapha Ketchup recipe - try at your own risk!), this collation is an enjoyable exploration of the history of preserving and a rare opportunity to experience the tastes that a previous generation enjoyed.
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Page : 792 pages
File Size : 46,63 MB
Release : 1923
Category : Engineering
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Page : 752 pages
File Size : 20,21 MB
Release : 1920
Category : Agriculture
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Page : 882 pages
File Size : 15,72 MB
Release : 1911
Category : Agriculture
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Page : 306 pages
File Size : 35,98 MB
Release : 1916
Category : Agriculture
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Page : 1228 pages
File Size : 13,66 MB
Release : 1911
Category : Hotels
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Page : 624 pages
File Size : 25,37 MB
Release : 1901
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Page : 1128 pages
File Size : 31,57 MB
Release : 1912
Category : Refrigeration and refrigerating machinery
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