2015, ISBN: 1332153984
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2015, ISBN: 1332153984
[EAN: 9781332153985], New book, [PU: Forgotten Books, United States], Language: English . Brand New Book ***** Print on Demand *****. Excerpt from A Manual of Canning and Preserving This … Mehr…
2017, ISBN: 1332153984
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ISBN: 9781332153985
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This book is based on my own experience in canning and preserving, first for the family and then, in The Laboratory Kitchen, for numerous private families. The recipes, except those under the Cold-Pack Method, are the same that I used for my customers. In recent summers I have tested the Cold-Pack Method and have had uniformly excellent results. For the recipes under this method I am indebted to various government and state bulletins, chiefly those of Connecticut.
My aim has been, first, to gather into one convenient manual all the material a housewife would need for this important branch of cooking; and, second, to treat sterilization, for instance, in a simple yet comprehensive way, so that those who make a study of cooking may grasp the principle and apply it wherever needed.
About the Publisher
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Detailangaben zum Buch - A Manual of Canning and Preserving (Classic Reprint)
EAN (ISBN-13): 9781332153985
ISBN (ISBN-10): 1332153984
Taschenbuch
Erscheinungsjahr: 2015
Herausgeber: Forgotten Books, United States
Buch in der Datenbank seit 2017-10-01T06:02:32+02:00 (Zurich)
Detailseite zuletzt geändert am 2017-10-01T06:02:32+02:00 (Zurich)
ISBN/EAN: 9781332153985
ISBN - alternative Schreibweisen:
1-332-15398-4, 978-1-332-15398-5
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