Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
Author: Linda J Amendt
MAKE YOUR NEXT PRESERVE A SURE WINNER
Here for the first time, are the award-winning recipes, canning tips, and ethods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume has everything you need to know. Including...
* The very best ways to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves
* A complete canning guide including the latest methods and safety precautions for preserving
* Detailed tips and secrets to make you a blue ribbon winner
"It is an honor and a privilege to recommend this collection of Linda's prize-winning recipes to canning aficionados old and new...For those of you who have thought about entering competitions, you will have the winning secrets of one of the most decorated competitors in the last decade of fair seasons." (from the Foreword by Iris Dimond)
"I don't know anyone who knows more about the secrets of making great preserves than Linda J. Amendt. She has an expertise, an enthusiasm, a thoroughness, and a desire to share her knowledge that combine to make her an ideal author and teacher for beginners and experienced home canners alike." (Norman Kolpas, author of more than 35 cookbooks including Pasta Presto, Pasta Light, Buongiorno! and Comforting Foods
"I would like to congratulate Linda Amendt for keeping home canning alive! I hope people will enjoy her recipes as much as I have." (Vanna White, of Wheel of Fortune and an avid home canner
Author Biography: Linda J. Amendt has competed in fair competitions since 1990, winning more than 600 awards, and was inducted as a lifetime member into the 1997 inaugural class of the Sure-Jell Hall of Fame. She has been the Top Preserved Food Competitor in the nation at state and county fairs and has been California's Top Preserved Food Competitor since 1996.
Library Journal
With more than 300 blue ribbons from state, county, and other fairs to her credit, Amendt is an authority on the subject of preserving and her pantry must be an impressive sight indeed. Here she provides an extremely detailed introduction to home canning, from U-Pick farms and other sources of ingredients to equipment to safety concerns, along with a lengthy troubleshooting section and a chapter on fair competitions. This is followed by more than 200 delectable small-batch preserving recipes, from classics such as Bing Cherry Jam to variations like Caramel Apple Butter to innovations like Margarita Jelly. In addition to jams, jellies, and fruit preserves, Amendt also includes canned fruits and vegetables, sauces and salsas, and pickles and vinegars. Valuable as both a reference and a cookbook, this is highly recommended. Copyright 2001 Cahners Business Information.
Interesting book: Government of Strangers or The Telephone Interviewer Handbook
How to Cook a Wolf
Author: M F K Fisher
Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.
James Beard
She writes about fleeting tastes and feasts vividly, excitingly, sensuously, exquisitely. There is almost a wicked thrill in following her uninhibited track through the glories of the good life.
Clifton Fadiman
She writes about food as others do about love, but rather better.
Patricia Storace
M.F.K. Fisher ... brings onstage a peach or a brace of quail and shows us history, cities, fantasies, memories, emotions.
Shana Alexander
M.F.K. Fisher is our greatest food writer because she puts food in the mount, the mind and the imagination all at the same time. Beyond the gastronomical bravura, she is a passionate woman; food is her metaphor.
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