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BOOKS > The Blue Chair Jam Cookbook

The Blue Chair Jam Cookbook
Cooking Library > Techniques > Preserving
The Blue Chair Jam Cookbook
저자/역자Rachel Saunders ; photography by Sara Remington
언어영어
출판사Andrews McMeel Publishing
연도2010
#저장요리
Cooking Library 2F
서가위치

목차

PART Ⅰ: INTRODUCTION

The Roots of Blue Chair Fruit

CHATPER 1

Jams, Jellies & Marmalades: Getting the Most Out of Fruit

CHATPER 2

Fruit: Understanding the Essential Ingredient

CHATPER 3

Preserving: Process and Equipment

PART Ⅱ: RECIPES

CHATPER 4

Winter Through Early Spring

january

Bergamot

Lemon

Grapefruit

Mandarin

february & march

Lemon

Lime

Orange

Kumquat

CHAPTER 5

Late Spring Through Midsummer

april

Rhubarb

Strawberry

may

Cherry

Kumquat

Aprium

Peach

Blackberry

Apricot

june

Cherry

Berries

White Nectarine

Meyer Lemon

july

Sour Cherry

Plum

Rangpur Lime

Currant

Mulberry

CHAPTER 6

Late Summer Through Fall

august

Fig

Raspberry

Greengage

Apple

Melon

Peach

september

Yellow Nectarine

Pluot

Strawberry

Grape

Damson

october

Tomato

Prune Plum

Elderberry

Pear

november & december

Quince

Cranberry

Pomegranate

Citron

Orange

PART Ⅲ: FRUITS FOR PRESERVING

CHAPTER 7

The Fruits

Apple

Apricot

Aprium

Plumcot & Pluot

Bergamot

Blackberry

Blueberry

Boysenberry & Tayberry

Cherry

Citron

Cranberry

Currant

Elderberry & Elderflower

Fig

Grape

Grapefruit

Guava

Kumquat

Lemon

Lime

Mandarin & Tangerine

Melon

Mulberry

Nectarine

Orange

Peach

Pear

Plum

Pomegranate

Quince

Rangpur Lime

Raspberry

Rhubarb

Strawberry

Tomato

ACKNOWLEDGMENTS

Tomato

BIBLIOGRAPHY

Tomato

SOURCES

Tomato

INDEX

Tomato

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