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Complete Book of Small-Batch Preserving - TOPP & HOWARD

Complete Book of Small-Batch Preserving

Paperback Published: 1st June 2012
ISBN: 9781554072569
Number Of Pages: 376

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'The Complete Book of Small-Batch Preserving' takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: Jams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavoured oils Dessert sauces, syrups and liqueurs. With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen. AUTHOR: Ellie Topp is a Professional Home Economist and a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals. She holds a Bachelors degree in Home Economics from Northwestern University, a Masters degree in foods and nutrition from the University of Wisconsin and was a research associate in the Department of Food Research at the University of Illinois . Ellie writes a monthly column, 'Food Bits', for a local newspaper and has authored eight cookbooks. Margaret Howard is a Registered Dietitian and a Professional Home Economist. She holds a Bachelor Degree in Science, with a specialty in Home Economics from University of Western Ontario and interned in dietetics at Toronto General Hospital. Margaret has authored 15 cookbooks including several for people with diabetes published in cooperation with the Canadian Diabetes Association. Testing recipes and writing for consumers in magazines and cookbooks is an ongoing professional activity. As a former Consumer Services Manager for Thomas J. Lipton, Inc responsible for the Test Kitchen and Customer Relations, Margaret brings a background knowledge of consumers needs into her writing. As a media spokesperson, Margaret has given numerous TV, radio and press interviews in both Canada and the U.S. ILLUSTRATIONS: 16 pages of colour photographs

Industry Reviews

The book demystifies the canning process.--Judy Creighton, CP "Medicine Hat News "
Here are recipes that showcase modern tools, techniques and tastes.--Sharon K. Ghag"San Jose Mercury Review" (07/18/2007)
Indispensable for the adventurous cook.--Sharon K. Ghag (CanWest story)"The Telegraph (Macon GA)" (08/13/2008)
The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.--Judy Creighton"Montreal Gazette" (05/23/2007)
A major revision is the addition of a "Fresh From the Freezer" section which shows readers a quick and easy way to preserve a wide variety of foods.--Judy Creighton"Red Deer Advocate" (05/30/2007)
The recipes are easy and don't make so much that you're canning more than you can use.--Linda Cicero"Miami Herald" (06/07/2007)
Inspiring recipes.--Renee Blackstone"Vancouver Province" (07/08/2007)
Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.--Judy Creighton"The Hamilton Spectator" (09/07/2007)
[Review of 1st edition] Solid instructions and tips for preserving food safely.--Margaret C. Merrill"Library Journal" (11/01/2006)
I've been confident trying new recipes developed by these two reliable authors, who have considerable experience and expertise in the field of preserving, and I haven't been disappointed.--Margaret Prouse"Charlottetown Guardian" (12/11/2013)
376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow!-- (06/14/2007)
The recipes in this book are 21st-century gourmet delights ... something for all menus.... You'll relish this book!-- (06/01/2007)
Topp and Howard demystify the canning process and clearly explain how to preserve fruits and vegetables.... Suggestions, tips and techniques...guarantee a perfect result.-- (01/01/2007)
Topp and Howard remind us that preserving can be done on a smaller scale, with a minimum of fuss... And their recipes are far from dated.... These two kitchen wizards prove that old-fashioned preserving can be haute cuisine.-- (08/05/2007)
The best thing this book does is wipe away many preconceptions about preserving... "Small-Batch Preserving" doesn't require a lot of special tools and is perfect for the home cook.-- (06/27/2007)
If you're short on time and inclination, [this] is the guide for you ... [It] allows busy cooks to put up a few jars quickly and easily of whatever's fresh and abundant at the moment. The fast, fuss-free recipes include a variety of traditional jams, jellies and marmalades.-- (08/01/2007)
Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try.--National Examiner (07/30/2007)
The goodies that come from The Complete Book of Small-Batch Preserving are well worth the investment. The best thing this book does is wipe away many preconceptions about preserving.-- (06/14/2007)
The idea that we could whip up a batch of winter pear and apricot jam from dried apricots was uplifting... We've also long been fans of Margaret Howard's well-researched and no-nonsense cookbooks.-- (07/01/2007)
Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks.-- (05/09/2007)
[Review of 1st edition] Many of the delicacies this book proposes are surprisingly sophisticated (Jalapeno Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks.--Publishers Weekly (05/21/2001)
[Review of 1st edition] Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty.-- (08/01/2001)
[Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique.-- (05/03/2001)
[Review of 1st edition] Some recipes require as little as 10 minutes of processing time ... perfect for using ingredients when they are at peak season and lowest price.-- (05/09/2001)
[Review of 1st edition] This is the book suggested for anyone seeking to crack the mysteries of first-time preserving.--Valparaiso Vidette Times (06/06/2001)
[reviewed with Ball Complete Book of Home Preserving] The Complete Book of Small Batch Preserving contains 300 recipes for jams, jellies, pickles, savory and sweet sauces, salsas, fruit butters, conserves and curds, low sugar spreads, and flavored oils and vinegars, An even bigger source with 400 recipes and a section on pressure canning is Ball Complete Book of Home Preserving. The two are indispensable for the adventurous cook.-- (07/16/2008)
This is food preservation at its easiest and most delectably varied. Whether it's fruit butters or curds, pickles or relishes, sauces or spreads, you'll find it all here.-- (08/03/2013)

Introductionp. 9
Sweet Spreads
Introductionp. 20
Jams for All Seasonsp. 25
Jelly Made Easyp. 58
Marvelous Marmaladesp. 74
Conserves, Butters and Curdsp. 92
Light 'n' Low Sugar Spreadsp. 113
Condiments of Choice
Introductionp. 126
Pickle Perfectionp. 129
Ravishing Relishesp. 160
Salsa Sensationsp. 179
Choice Chutneysp. 202
Savory Saucesp. 220
All Those Extras
Introductionp. 244
Flavored Oils and Specialty Vinegarsp. 245
The Finishing Touchp. 264
Fresh From the Freezerp. 295
Let's Open the Lid and Use What's Insidep. 332
Indexp. 371
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9781554072569
ISBN-10: 1554072565
Audience: General
Format: Paperback
Language: English
Number Of Pages: 376
Published: 1st June 2012
Publisher: Firefly Books Ltd
Country of Publication: CA
Dimensions (cm): 25.4 x 17.9  x 2.54
Weight (kg): 0.72
Edition Number: 2

Earn 41 Qantas Points
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