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Well Preserved: Third Edition: Small Batch Preserving for the New Cook, by Mary Anne Dragan
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[b]Hands-on help on home preserving for the beginner![/b]Preserving is a hot topic in bookstores everywhere, and [i]Well Preserved[/i] is an ideal how-to manual for the novice. With a minimumof equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round enjoyment.Homemade preserves have a lower salt and sugar content than those found at the grocery store, and the home cook will have the comfortof knowing precisely which ingredients went into those jars.Mary Anne Dragan gives expert advice on equipment, selecting and preparing produce, food safety and storage. Her easy-to-followrecipes range from sweet preserves (jams, jellies, marmalades, conserves and fruit sauces) and savory condiments (pickles, relishes,chutneys and ketchups) to main dishes and desserts that use preserves as an ingredient. Some of the 150 recipes are:Gingered pear jamPickled asparagusCarrot and coconut chutneyLovely lavender vinegarLamb chops with mint vinaigretteRaspberry vinegar sorbetHome preserving is easy using this book, and the results are tasty.
- Sales Rank: #465094 in Books
- Brand: Brand: Whitecap Books Ltd.
- Published on: 2010-01-01
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .86" w x 7.94" l, 1.95 pounds
- Binding: Paperback
- 288 pages
- Used Book in Good Condition
About the Author
Mary Anne Dragan originally pursued a career in cooking, but realized her affinity for working in the front end of the hospitality business. She works at the Shore Club, one of Vancouver's finest restaurants.
Most helpful customer reviews
21 of 22 people found the following review helpful.
Canning Recipes
By Amy M
This book is great for the person who wants to can five to six batches of jam. The recipes are very easy to follow, and there are lots of different canning recipe on the book unlike some canning books which are a few canning recipes and lots of recipes on how to use you finished product.
5 of 5 people found the following review helpful.
Well Done Indeed
By Rabid Reader
I own lots of canning books. In my neighborhood I am known as "The Jelly and Jam" person.
This nice little book has lots of recipes--and not the dull ones you see in every book. Really, how often do you want to make Strawberry Jam? It's good but...it can also be fun and even more tasty.
I've never had one of this woman's recipes fail, and that's a lot better than most recipe collections.
I also like it that the recipes are simple, direct, and to the point. A beginner would have great luck with them.
Two days ago I made "True Blueberry Jam," which is the real, old-fashioned deal. The neighbors all said: this is great--most are way too sweet and I hate that. This is perfect.
She also covers the point that some fruit pits contain cyanide. I've always been wary of that when preserving/cooking. Many old recipes instruct the use of whole fruits or the inclusion of pits as flavoring agents--but those recipes often date back many decades. Her focus is on maximal safety--as it should be.
5 of 5 people found the following review helpful.
love it
By E. Sawyer
unusual, tasty treats, small batches so you can make a lot of different kinds, good gourmet quality recipes, great gift for cooks
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