The Roughwood Book Of Pickling: Homestyle Recipes For Chutneys, Pickles, Relishes, Salsas And Vinegar Infusions
ISBN-13:
9780789336781
ISBN-10:
0789336782
Author:
William Woys Weaver
Publication date:
2019
Publisher:
Universe
Format:
Hardcover
208 pages
FREE US shipping
Book details
ISBN-13:
9780789336781
ISBN-10:
0789336782
Author:
William Woys Weaver
Publication date:
2019
Publisher:
Universe
Format:
Hardcover
208 pages
Summary
The Roughwood Book Of Pickling: Homestyle Recipes For Chutneys, Pickles, Relishes, Salsas And Vinegar Infusions (ISBN-13: 9780789336781 and ISBN-10: 0789336782), written by authors
William Woys Weaver, was published by Universe in 2019.
With an overall rating of 4.1 stars, it's a notable title among other
Canning & Preserving
(Reference, Cooking Education & Reference, Whole Foods, Special Diet, Cooking, Encyclopedias & Subject Guides) books. You can easily purchase or rent The Roughwood Book Of Pickling: Homestyle Recipes For Chutneys, Pickles, Relishes, Salsas And Vinegar Infusions (Hardcover, Used) from BooksRun,
along with many other new and used
Canning & Preserving
books
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And, if you're looking to sell your copy, our current buyback offer is $2.31.
Description
Four-time IACP award winner William Woys Weaver brings bold flavors, global influences, heirloom prestige, and a master gardener's expertise to one of today's hottest culinary trends.
Including Indian-style chutneys, Latin American ajís and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles--The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver's accessible instructions, experienced voice, and global palate.
Chapters are arranged for the cook into "Hot and Spicy," "Salty and Fermented," and "Sweet and Sour," with an additional section for versatile vinegar infusions.
Including Indian-style chutneys, Latin American ajís and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles--The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver's accessible instructions, experienced voice, and global palate.
Chapters are arranged for the cook into "Hot and Spicy," "Salty and Fermented," and "Sweet and Sour," with an additional section for versatile vinegar infusions.
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