The Complete Idiot's Guide to Jams, Jellies, and Preserves PDF Download
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Author: Yvonne Tremblay
Publisher: Penguin
ISBN: 9780028644868
Category : Cooking
Languages : en
Pages : 306
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Book Description
It's easy to concoct scrumptious spreads with this indispensible cookbook, featuring step-by-step tips and directions-and some unique flavors to make top-quality toppings and fillings. €152 prize-winning recipes for jams, jellies, conserves, marmalades, fruit butters, and chutneys including no-cook varieties, and sugar-free varieties € Teaches how to prepare, set, and save preserves with the latest in canning equipment, techniques € Includes recipes for both traditional single-fruit flavors (Raspberry Currant, Apple Cider) and combinations (Kiwi Mango, Apricot Orange Butter)
Author: Twig C. George
Publisher: First Avenue Editions
ISBN: 0761314857
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Describes the physical characteristics, habits, and natural environment of many species of jellyfish, through simple text and photographs.
Author: Elizabeth Tayntor Gowell
Publisher: Bunker Hill Publishing, Inc.
ISBN: 9781593730208
Category : Medical
Languages : en
Pages : 58
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Book Description
Presents an entertaining and authoritative look into the little-known world of jellies.
Author: Yvonne Tremblay
Publisher: Penguin
ISBN: 9780028644868
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
It's easy to concoct scrumptious spreads with this indispensible cookbook, featuring step-by-step tips and directions-and some unique flavors to make top-quality toppings and fillings. €152 prize-winning recipes for jams, jellies, conserves, marmalades, fruit butters, and chutneys including no-cook varieties, and sugar-free varieties € Teaches how to prepare, set, and save preserves with the latest in canning equipment, techniques € Includes recipes for both traditional single-fruit flavors (Raspberry Currant, Apple Cider) and combinations (Kiwi Mango, Apricot Orange Butter)
Author: Arthur Edward Tomhave
Publisher:
ISBN:
Category : Abscission (Botany)
Languages : en
Pages : 478
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Book Description
Author: Alice Bradley
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 28
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Book Description
Author: Henry G. Harris
Publisher: Routledge
ISBN: 1136184325
Category : Social Science
Languages : en
Pages : 173
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Book Description
The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs and creams, it shows what a delicious variety of iced treats were once widely available, and can still be made quickly and easily today. The books begins with an exceptional selection of 'water ices' as sorbets were once known - lime, tangerine, apple, millefleur, pistachio, white raspberry, muscat and many more.
Author: Better Homes and Gardens
Publisher: Houghton Mifflin Harcourt
ISBN: 054471556X
Category : Cooking
Languages : en
Pages : 243
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Book Description
Over 100 delicious and foolproof recipes for mouthwatering jams, jellies, and preserves from the canning experts at Better Homes and Gardens Joining the successful line of canning titles from Better Homes and Gardens, this innovative guide focuses exclusively on jams and jellies. Along with all the classic recipes such as Strawberry Jam (both freezer and water-bath canned), Orange Marmalade, and Grape Jelly, it also offers fun flavor twists such as wine-herb combinations; spicy and savory concoctions perfect for making beautiful hors d’oeuvres, like Hot Pepper Jelly; and creative ideas like Carrot Cake Jam, which makes for an indulgent toast-topper. The book showcases more than 100 delicious recipes with a photo of each, as well as step-by-step and ingredient shots where appropriate. It includes full water-bath canning information, proportion charts to help readers create their own recipes, and recipes using alternate sweeteners and low-sugar pectins. And, because they make such perfect gifts, there is a special section on wrapping and presenting jams and jellies.
Author: General Foods Corporation
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 47
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Book Description
If you're interested in making your own jams and jellies, you need to know how to do it and what to do it with! Besides your selected fruit, you're going to want to use Certo. Certo is the premier fruit pectin used by jam and jelly makers for decades.
Author:
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 590
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Book Description
Author: Lisa-ann Gershwin
Publisher: University of Chicago Press
ISBN: 022628770X
Category : Nature
Languages : en
Pages : 225
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Book Description
An introduction to these bizarre and beautiful creatures of the sea, filled with color photos and illustrations: “Fascinating.”—Boing Boing Jellyfish are the oldest multi-organed life form on the planet, having inhabited the ocean for more than five hundred million years. With their undulating umbrella-shaped bells and sprawling tentacles, they are compelling and gorgeous, strange and dangerous. In many places they’re also vastly increasing in number, and these population blooms may be an ominous indicator of the rising temperatures and toxicity of the oceans. Jellyfish presents these aquarium favorites in all their glory. Fifty unique species, from the purple people eater to black sea nettles, are presented in stunning photos along with the most current scientific information on their anatomy, history, distribution, position in the water, and environmental status. Foremost jellyfish expert Lisa-ann Gershwin provides an insightful look at the natural history and biology of each of these spellbinding creatures, plus a timely take on their place in the rapidly changing and deteriorating condition of the oceans. Learn about immortal jellyfish who live and die and live again—as well as those who camouflage themselves amid sea grasses and shells, hiding in plain sight. Discover the jellyfish that’s the world’s most venomous animal, and the jellyfish that helped scientists win the Nobel Prize. They’re all here and more in this delightful volume. “A thorough coverage of jellyfish history, biology and ecology. Gershwin, a marine biologist who has discovered over 200 new species of jellyfish, does an excellent job of combining a compelling narrative of 50 different jellyfish with luscious, I-can’t-believe-they’re-real photos.”—Boing Boing
