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OverviewThis delightful book contains more than 100 easy-to-follow recipes for preparing food-in-a-jar, everything from Fresh Tomato Sauce, Blackberry Vinegar and Raspberry Jam to more exotic combinations such as Rosemary and Capsicum Jewels Jelly, Preserved Moroccan Lemons, and Fig and Cumquat Rum Chutney. There's a useful equipment list, and tips on every element of preserving and jam making, including how to make jellies crystal-clear, how to peel tomatoes, and how to keep the peel evenly distributed in marmalade. Full Product DetailsAuthor: Syd PembertonPublisher: Penguin Random House Australia Imprint: Penguin Random House Australia Dimensions: Width: 13.90cm , Height: 1.20cm , Length: 16.40cm Weight: 0.156kg ISBN: 9780143003618ISBN 10: 0143003615 Pages: 152 Publication Date: 06 February 2006 Audience: General/trade , General Format: Paperback Publisher's Status: Unknown Availability: In Print  Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsReviewsAuthor InformationSyd Pemberton is a food consultant, caterer, educator and author. Her previous books include The Juice Book, The Penguin Barbecue Cookbook, The Pocket Muffin Book and The Pocket Wok Cookbook. Syd was born in England and lives in Sydney. Tab Content 6Author Website:Countries AvailableAll regions |
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