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Aliments en pots : conservation en petits lots toute l'année - couverture rigide - BON

État :
Bon
5 disponibles / 45 vendus
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11,20 $US
Environ15,39 $C
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Lieu : Montgomery, Illinois, États-Unis
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Livraison prévue entre le jeu. 13 juin et le sam. 15 juin à 43230
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Numéro de l'objet eBay :264793660930
Dernière mise à jour : juin 06, 2024 02:53:03 HAEAfficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État
Bon: Un livre qui a été lu, mais qui est en bon état. La couverture présente des dommages infimes, ...
Brand
Unbranded
MPN
Does not apply
ISBN
0762441437
Book Title
Food in Jars : Preserving in Small Batches Year-Round
Item Length
8.8 in
Publisher
Running Press
Publication Year
2012
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.2 in
Author
Marisa Mcclellan
Genre
Technology & Engineering, Cooking
Topic
Specific Ingredients / Fruit, Seasonal, Chemical & Biochemical, Methods / Canning & Preserving
Item Width
6.8 in
Item Weight
28.2 Oz
Number of Pages
240 Pages

À propos de ce produit

Product Information

Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars . Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes: In the spring: Apricot Jam and Rhubarb Syrup In the summer: Blueberry Butter and Peach Salsa In the fall: Dilly Beans and Spicy Pickled Cauliflower In the winter: Three-Citrus Marmalade and Cranberry Ketchup Marisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.

Product Identifiers

Publisher
Running Press
ISBN-10
0762441437
ISBN-13
9780762441433
eBay Product ID (ePID)
109305501

Product Key Features

Book Title
Food in Jars : Preserving in Small Batches Year-Round
Author
Marisa Mcclellan
Format
Hardcover
Language
English
Topic
Specific Ingredients / Fruit, Seasonal, Chemical & Biochemical, Methods / Canning & Preserving
Publication Year
2012
Illustrator
Yes
Genre
Technology & Engineering, Cooking
Number of Pages
240 Pages

Dimensions

Item Length
8.8 in
Item Height
1.2 in
Item Width
6.8 in
Item Weight
28.2 Oz

Additional Product Features

Intended Audience
Trade
Lc Classification Number
Tx601.M275 2011
Reviews
Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears.... VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches." Washington Post "McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters." Relish! "When there's too much of a good thing...that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars."   Seattle Times "I'm delighted that McClellan's Food in Jars blog is now a book... [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas."   Sante "A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green." Bookslut, "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears.... VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches."-- Library Journal, Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears…. VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches.", Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears…. VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches." Washington Post "McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters." Relish! "When there's too much of a good thing…that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars." Seattle Times "I'm delighted that McClellan's Food in Jars blog is now a book… [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas." Sante "A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green." Bookslut " Food in Jars contains a terrific introductory section, complete with photos, that will get you set up correctly and safely with hot water bath canning, the most basic canning process. And since her focus is on putting up small batches, it's a good way to dip your toe in without having to worry about finding yourself overwhelmed by 100 pounds of tomatoes." Saveur "We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar.", Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears.... VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches." Washington Post "McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters." Relish! "When there's too much of a good thing...that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars."   Seattle Times "I'm delighted that McClellan's Food in Jars blog is now a book... [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas."   Sante "A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green." Bookslut " Food in Jars  contains a terrific introductory section, complete with photos, that will get you set up correctly and safely with hot water bath canning, the most basic canning process. And since her focus is on putting up small batches, it's a good way to dip your toe in without having to worry about finding yourself overwhelmed by 100 pounds of tomatoes."   Saveur "We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar."
Copyright Date
2011
Lccn
2011-930504
Dewey Decimal
641.4
Dewey Edition
23

Description de l'objet du vendeur

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4.9
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Communication
5.0

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4.9
9 évaluations du produit
  • 8 utilisateurs ont attribué une note de 5 étoiles sur 5
  • 1 utilisateurs ont attribué une note de 4 étoiles sur 5
  • 0 utilisateurs ont attribué une note de 3 étoiles sur 5
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  • par rubylds
    sept. 10, 2012

    Great addition to your home-canning library!

    This author has shared her canning recipes in our local paper. I liked the simplicity and tastiness of her recipes. So I wanted to have the book in my home. It's an easy step by step with drawings and photos on canning small batches of food. I don't think it's a stand alone, because I need other reliable sources for larger batches, but the style of her writing and the simplicity of her presentation appeals to me. I recommend this book as an addition to other canning resources.

  • par gardener248
    févr. 26, 2020

    Fun, informative book for preserving in small batches.

    Great book about preserving food on a small scale.

    Achat vérifié : OuiÉtat : OccasionVendu par : clickgoodwillbooks

  • par emmadeux
    oct. 24, 2019

    Lots of jam/jelly type recipes

    expected more

    Achat vérifié : OuiÉtat : OccasionVendu par : goodwillbks

  • par chefbobbe
    mai 11, 2013

    A Treasure waiting to be discovered!

    Although I haven't actually used the book to produce anything, there are many wonderful, intriguing recipes that I can't wait to try. It's not just jellies and jams there are mixes and seasoned salts as well, to name a couple of the other possibilities awaiting the culinary curious mind!

  • par jackiecorlett
    avr. 05, 2016

    Delicious

    Delicious to flip through and to try out!

    Achat vérifié : OuiÉtat : OccasionVendu par : bellwetherbooks_usa