商品簡介
For More than Thirty Years, Putting Food by has been the one-stop source for everything the home cook needs to know about preserving foods---from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you're preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.
"The best and most complete on the subject we've seen."---Los Angeles Herald-Examiner
作者簡介
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
