Putting Food By by Ruth Hertzberg

Putting Food By by Ruth Hertzberg

Offers the information on equipment, ingredients, health and safety issues, and resources of preserving foods - from fruit and vegetables to meat and seafood.

“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty”—The Boston Globe

“The best and most complete on the subject we’ve seen.”—Herald Examiner (Los Angeles)

“Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.”—The Miami Herald

“An excellent resource.”—Los Angeles Times

“Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can’t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies.”—The New York Times

Janet Greene was the Editor-in-Chief of The Stephen Green Press. Ruth Hertzberg taught Home Economics in New England. Beatrice Vaughan wrote nine cookbooks. Food historian Stephen Schmidt has been a contributor to Cook's Illustrated.

SKU	Unavailable
ISBN 13	9780452296220
ISBN 10	0452296226
Title	Putting Food By
Author	Ruth Hertzberg
Condition	Unavailable
Binding Type	Paperback
Publisher	Penguin Books Ltd
Year published	2010-05-25
Number of pages	464
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.