|
|
|||
|
||||
OverviewJam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavours have long turned to wild edibles as a source for their own spreads and condiments. This is an excellent primer on the art and science of creating these delectables, covering all the equipment you will need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a cooker or microwave, choosing containers, and creating a firm seal. It also includes hundreds of time-tested recipes, from familiar favourites such as cranberry sauce and grape jelly to more exotic selections like passion flower rum sauce and manzanita chow chow. Each one is a delicious treat, more flavourful, nutritious, and satisfying than anything you'll find in a supermarket. This book contains countless recipes for jams, jellies, pickles, preserves, sauces, and butters, including: Blueberry Jam; Strawberry Jelly; Cocoplum-Amaretto Sauce; Sapphireberry Preserves; Prickly Pear Jam; Spicy Black Gum Jelly and many more. Full Product DetailsAuthor: Joe Freitus , Salli HabermanPublisher: Stackpole Books Imprint: Stackpole Books Dimensions: Width: 14.00cm , Height: 2.30cm , Length: 21.00cm Weight: 0.454kg ISBN: 9780811732475ISBN 10: 0811732479 Pages: 322 Publication Date: 15 September 2005 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationJoe Freitus is a teacher, outdoorsman, and wild food enthusiast who has served as a consultant to the University of Massachusetts, the United States Air Force, and numerous other organizations. He lives in Williamsburg, Virginia. Salli Haberman is an illustrator living in Nashua, New Hampshire. Tab Content 6Author Website:Countries AvailableAll regions |