Canning and Preserving


26 products
  • In part three of the How to Cook series Delia completes her journey through the fundamentals of cooking to teach beginners basic techniques, and to offer inspiration to more accomplished home cooks. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Delia also focuses on first courses and last courses.
    $28.95
    $28.95
    Sold out
  • La Campagne à la Maison: Des Idées pour Décorer et Cuisiner French Edition by Liz Trigg 2002
    $14.95
    $14.95
    Sold out
  • In 1931, Irma Rombauer self-published her personal collection of recipes and cooking techniques. Irma sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. The result became the most authoritative cookbook The Joy of Cooking Scribner; (April 29 1998 ISBN-13: ‎ 978-0684833583
    $48.95
    $48.95
    Sold out
  • Best Seller The Joy of Cooking continues to grow with the times-it has a full roster of American and international dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this classic edition, readers learn: Exactly what simmering, blanching, roasting, and braising do;
    $21.95
    $21.95
    Sold out
  • The New and Complete Encyclopedia of Cooking is an omnibus of a variety of ethnic and regional dishes. Recipes include Flemish Asparagus French Brioches French Chestnut Mousse French Crepes French-Style Beets Vaudoise Complete with hundreds of black and white and colour photographs, and illustrations.TRUE
    $142.95
    $142.95
    Sold out
  • Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print. 750 recipes, Gullah verses, and sketches by Charleston artists. Inside, you'll find classic recipes such as Sweet and Sour Pork, Charleston Gumbo, Angel Food Charlotte Russe Cake, and Sweet Green Tomato Pickle.
    $47.95
    $47.95
    Sold out
  • The Boston Cooking School was founded in 1879 In 1889, Miss Fannie Merritt Farmer was invited to remain after her own graduation to serve as assistant principal. The school became famous following the 1896 publication of The Boston Cooking-School Cook Book by its principal at the time, Fannie Merritt Farmer.
    $56.95
    $56.95
    Sold out
  • “My New Better New Homes And Gardens Cookbook book contains sections for Nutrition & Menu Planning, Beverages, Breads, Cakes & Cookies, Candies, Canning & Preserving, Pickles, Desserts, Chicken, Fish & Game, Meat, Casserole, Cheese & Egg Dishes, Pies, Salads & Sandwiches, Soups, Vegetables.
    $32.95
    $32.95
    Sold out
  • The Good Cook Preserving Time-Life Books 1978-1980 Richard Olney. Each volume was dedicated to a specific subject ISBN-13: ‎ 978-0809429042 shows how to smoke, pickle, dry, can, and freeze foods, recipes for juices, syrups, marmalades, jams, pastes, pickles, chutneys, relishes, and butters
    $17.95
    $17.95
    Sold out
  • The Saturday Evening Post Small-Batch Canning and Freezing Cookbook is a recipe guide that helps you to make the most of fruits and vegetables during their season. It provides suggestions for preserving food through canning and freezing and making jelly and sauces Curtis Publishing; ISBN-13: ‎978-0893870201
    $21.95
    $21.95
    Sold out