Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More
| Author | : | |
| Rating | : | 4.21 (861 Votes) |
| Asin | : | 1572842199 |
| Format Type | : | paperback |
| Number of Pages | : | 240 Pages |
| Publish Date | : | 2014-07-16 |
| Language | : | English |
DESCRIPTION:
She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Appétit and Better Homes and Gardens.. Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L’Academie de Cuisin
Since the book was originally published in 2005 (as Gourmet Preserves Chez Madelaine), the popularity of home preserving has continued to rise alongside the renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Written by cooking instructor Madelaine Bullwinkel, Artisanal Preserves provides not only 100 foolproof recipes for jams, jellies, marmalades, and more but also a primer on the history and basic technique of preserving. For those who are old hands at preserving, the book offers new flavor combinationssuch as Lime Zucchini Marmalade and Blackberry Ginger Preservesas well as 40 recipes for breads, muffins, and desserts that make good use of readers’ newly made jams and jellies.This new edition of Artisanal Preserves has been redesigned and repackaged to appeal to a new generation of cooks. Artisanal Preserves is the go-to guide to making elegant, delicious fruit preserves at home.
She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Appétit and Better Homes and Gardens.. About the AuthorMadelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L’Academie de Cuisine