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Title: The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes by Ellie Topp, Margaret Howard ISBN: 1-55209-489-8 Publisher: Firefly Books Pub. Date: 07 April, 2001 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4 (8 reviews)
Rating: 4
Summary: Yummy recipes
Comment: Very informative with a large selection of recipes to choose from. Would recommend this book for first time users or someone looking for a different recipe to try.
Rating: 5
Summary: Excellent, but maybe not for a beginner
Comment: This is an outstanding source of recipes for people who want to experiment with preserving and making their own condiments. I disagree that it's not a true "preserving" cookbook, but I will say this: if you are looking for a book with 500+ "canning" recipes this may not be your book. Also, I would caution those without a lot of preserving (or canning, for that matter) experience; the recipes work, but the cook needs to be comfortable with processing, etc. becasue the authors don't provide a lot of detailled instruction on it. It's very intimidating to work with hot jam, glass, boiling water, etc. if you've never done it before. This book provides the user with a good overview on how to process, but nothing too detailed. Also, they don't stress enough that users shouldn't alter recipes. If a recipe calls, for example, for whole strawberries, and the user slices them in half, the user will end up with more liquid than what the amount of pectin specified in the recipe will gel. So, you end up with a really good ice cream topping instead of jam! Oh well, try again!
Rating: 4
Summary: Good, but could use a little work.
Comment: I have made several recipes from this book, and so far, all of them have turned out very nicely (the brandied cranberry conserve is excellent). I do agree with the above reviewer that many of the recipes in the book are meant to be kept in the refrigerator, and are not really "preserving". When I preserve something, it's so I can get it OUT of my fridge or freezer. I love the unusual combinations and the variety of recipes, though some of them could be written a bit more clearly. For example, one recipe says to use one orange, while another calls for one orange, peeled and seeded, and another call for an orange, unpeeled. So, is the orange in the first recipe meant to be used with the peel or not? I also wish that the recipes all made at least two jarfuls (so I can have one jar to eat and one to save or give away), and that the instructions for processing matched up with the amount made (the roasted vegetable pasta sauce makes 3 1/2 cups and has instructions for processing quart jars).
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