Summary: Features four hundred recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, including instructions for beginners and tips for experienced cooks.
Format: text
Publisher / Publication Date: R. Rose 2006
Copies Available at Fife Lake
1 available in Adult, Call number: 641.8 KIN-DEVVirant, Paul
Summary: Presents a collection of canning techniques, preserving recipes, and seasonal menus.
Format: text
Publisher / Publication Date: Ten Speed Press 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.42 VIRCiciarelli, Jill.
Summary: Our current food system is sick and getting sicker, and it's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. Fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting flavors into your weekly menus.
Format: text
Publisher / Publication Date: Victory Belt Publishing Inc. 2013