Preserving : putting up the season's bounty
(Book - Regular Print)
Contributors
Published
New York : HMH, [2013].
Physical Desc
186 pages : illustrations (chiefly color) ; 23 cm
Status
Black Canyon City Community Library - NF - Nonfiction Books
664.028 CULINAR
1 available
664.028 CULINAR
1 available
Prescott Valley Public Library - NF - Nonfiction Books
664.028 PRE
1 available
664.028 PRE
1 available
More Details
Published
New York : HMH, [2013].
Format
Book - Regular Print
Language
English
Notes
Bibliography
Includes bibliographical references (page 172) and index.
Description
"Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods --from the publisher.
Description
Loading Description...
Also in this Series
Checking series information...
Copies
| Location | Call Number | Status |
|---|---|---|
| Black Canyon City Community Library - NF - Nonfiction Books | 664.028 CULINAR | Find It Now |
| Prescott Valley Public Library - NF - Nonfiction Books | 664.028 PRE | Find It Now |
Subjects
LC Subjects
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
(2013). Preserving: putting up the season's bounty . HMH.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)2013. Preserving: Putting Up the Season's Bounty. HMH.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Preserving: Putting Up the Season's Bounty HMH, 2013.
MLA Citation, 9th Edition (style guide)Preserving: Putting Up the Season's Bounty HMH, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Loading Staff View.
