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BOOKS > Preserving Today

Preserving Today
Cooking Library > Award Collection > Techniques
Preserving Today
저자/역자Jeanne Lesem ; illustrations by Jeanne Berg
언어영어
출판사Knopf Doubleday
연도1992
#저장요리 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. Getting Started

1. Market Guide

2. Microwave Preserving : What Works, What Doesn't

Chapter 2. Jams, Jellies, Preserves, and Marmalades

2. Microwave Preserving : What Works, What Doesn't

Chapter 3. Fruit Butters and Reduced-calorie Spreads

2. Microwave Preserving : What Works, What Doesn't

Chapter 4. Pickles and Relishes

2. Microwave Preserving : What Works, What Doesn't

Chapter 5. Chutneys, Conserves, Compotes, Condiments, Confections, and a Concentrate

2. Microwave Preserving : What Works, What Doesn't

Chapter 6. Sauces—Sweet and Savory

2. Microwave Preserving : What Works, What Doesn't

Chapter 7. Baking and Dessert-making With Home-preserved Foods

2. Microwave Preserving : What Works, What Doesn't

Chapter 8. Beverages

2. Microwave Preserving : What Works, What Doesn't

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