| #71367 in Books | Ruth Hertzberg | 2010-05-25 | 2010-05-25 | Original language:English | PDF # 1 | 8.00 x3.30 x5.30l,.92 | File type: PDF | 464 pages | Putting Food By||0 of 0 people found the following review helpful.| Excellent reference book|By Elaine K. Fehringer|Such a thorough book on canning, freezing, dehydrating. Takes the guesswork out of storing food for another day in time.|1 of 1 people found the following review helpful.| Awesome helpful book|By Mary Paulsen|I have used an earlier edition of this book for over 40 years. As a yo||“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.”&mda
“The bible of home canning, preserving, freezing, and drying.”—The New York Times
For decades, 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, sea...
You can specify the type of files you want, for your device.Putting Food By: Fifth Edition | Ruth Hertzberg, Janet Greene, Beatrice Vaughan. A good, fresh read, highly recommended.
