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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
Nominee:IACP Crystal Whisk Award -First Book/Julia Child (2002)
Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.
Book Details
- Publisher: Penguin Publishing Group
- Publish Date: Jul 1st, 2001
- Pages: 384
- Language: English
- Edition: undefined - undefined
- Dimensions: 9.10in - 7.40in - 1.20in - 1.15lb
- EAN: 9781557883612
- Recommended age: 18-UP
- Categories: • Methods - Canning & Preserving• Reference• Specific Ingredients - Fruit
About the Author
Linda J. Amendt has competed in fair competitions since 1990, winning more than 600 awards, and was inducted as a lifetime member into the 1997 inaugural class of the Sure-Jell Hall of Fame. She has been the Top Preserved Food Competitor in the nation at state and county fairs and has been California's Top Preserved Food Competitor since 1996.
Praise for this book
IACP Cookbook Awards Finalist
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the
2002 IACP Cookbook AwardsBlue Ribbon Preserves was nominated in the prestigious category
First Book: The Julia Child Awardfor the best cookbook by a new author
The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks".