Publisher: Robert Rose; Second edition (April 10, 2009)
Language: English
Paperback: 360 pages
ISBN-10: 0778802167
ISBN-13: 978-0778802167
Item Weight: 1.4 pounds
Dimensions: 7 x 0.75 x 10 inches
Best Sellers Rank: #244,738 in Books (See Top 100 in Books) #360 in Canning & Preserving (Books)
Customer Reviews: 4.7 out of 5 stars 300Reviews
Product Information
From the Publisher
INCLUDES COMPLETE DETAILED PRESERVING TECHNIQUES FOR EASY STEP-BY-STEP HOME CANNING
Classic Icicle Pickles
There’s a debate on whether the name of these pickles comes from their icicle shape, the cooling effect of the vinegar on the palate or the fact that the cucumbers are layered with ice to make them crisp. Regardless, these pickles are a classic to be enjoyed.
Preserved Lemons
Chef Neil Baxter of Rundles Cooking Classes in Stratford, Ontario, first introduced me to the delightful flavor of preserved lemons. They complement Moroccan foods in a way that just can’t be matched by any other ingredient.
Aunt Thelma’s Bread-and-Butter Pickles
This is the pickle that got me hooked on eating and eventually making pickles. It wasn’t until I’d been making them for years that I discovered Thelma wasn’t really my aunt but a distant relation by marriage. I also discovered that this is a pretty classic recipe, but I’d like to thank the late Aunt Thelma nonetheless for introducing our family to it.
250 RECIPES FROM PICKLES & RELISHES TO CHUTNEYS & SALSAS
Classic Peach Chutney
Capture fragrant, juicy peaches at the height of their season in this chutney, which is fruity with a touch of spice. Puréeing some of the peaches gives you a chunky chutney with a touch of jamminess.
Classic Tomato Sauce
Just as the title says, this sauce is lightly seasoned with classic flavors that really highlight the vine-ripened beauty of freshly harvested tomatoes.
Tangy French Cornichons
These tiny, tangy pickles beg for a charcuterie platter with pâté, fine cheeses and Dijon mustard.