Overview

This volume introduces the modern cook to 408 recipes covering pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits. Many of the recipes are designed to be very quick and simple. Many are intended as special delicacies to be savoured with a holiday meal or given as gifts. This book was first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in in step with contemporary interest in natural foods and home gardening. As the popularity of farmer's markets, natural food stores and garden-to-table cookbooks attests, authentic home cooking is a persevering art.

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9780807854181

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"""With Mrs. Brown as guide, even novices, busy professionals, and occasional cooks can successfully master this rewarding home art."" - Damon Lee Fowler, from the Foreword"

With Mrs. Brown as guide, even novices, busy professionals, and occasional cooks can successfully master this rewarding home art. - Damon Lee Fowler, from the Foreword

Author Information

Marion Brown was author of the classic Marion Brown's Southern Cook Book, which has sold more than half a million copies since its publication by UNC Press in 1951.

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