Standards for Fruit Preserves PDF Download
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Author: United States. Congress. Senate. Committee on Agriculture and Forestry
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 76
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture and Forestry
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 76
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Book Description
Author: United States. Congress. Senate. Agriculture and Forestry Committee
Publisher:
ISBN:
Category :
Languages : en
Pages : 78
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Book Description
Author: United States. Congress. House. Committee on Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 282
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Book Description
Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
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Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: Chad Robertson
Publisher: Lorena Jones Books
ISBN: 0399578846
Category : Cooking
Languages : en
Pages : 369
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Book Description
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 862
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Book Description
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 908
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Book Description
The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1142
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Book Description
Author: Barbara Ingham
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 66
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Book Description
Author: United States. National Bureau of Standards
Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 1324
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Book Description
