Artanal Preserves: SmallBatch Jams Jellies

Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More

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Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More Author: Bullwinkel, MadelaineBrand: Agate SurreyEdition: RevisedBinding: PaperbackNumber Of Pages: 240Release Date: 11-07-2017Details: Product Description Written by cooking instructor Madelaine Bullwinkel,

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Author: Bullwinkel, Madelaine

Brand: Agate Surrey

Edition: Revised

Binding: Paperback

Number Of Pages: 240

Release Date: 11-07-2017

Details: Product Description Written by cooking instructor Madelaine Bullwinkel, Artisanal Preserves is a how-to guide that is perfect for eager cooks and seasoned preservers alike, providing 100 foolproof recipes for jams, jellies, marmalades, and more. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as 40 recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all. Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters. Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home. Review Praise for Madelaine Bullwinkel and Artisanal Preserves: “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef “This books holds your hand through creating the best jams and jellies you’ve ever tasted. Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies. I only own one book on making jams and preserves and this is it.” —Gale Gand, James Beard Award–winning pastry chef About the Author Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L’Academie de Cuisine. She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Appétit and Better Homes and Gardens.

EAN: 9781572842199

Package Dimensions: 7.5 x 6.0 x 1.0 inches

Languages: English

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