Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
Secrets to Award-Winning Jams, Jellies, Marmalades and More
$38.99
- Paperback
384 pages
- Release Date
1 July 2001
Summary
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
| ISBN-13: | 9781557883612 |
|---|---|
| ISBN-10: | 1557883610 |
| Author: | Linda J. Amendt |
| Publisher: | HP Books |
| Imprint: | H.P.Books,U.S. |
| Format: | Paperback |
| Number of Pages: | 384 |
| Release Date: | 1 July 2001 |
| Weight: | 522g |
| Dimensions: | 30mm x 188mm x 231mm |
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What They're Saying
Critics Review
IACP Cookbook Awards FinalistBlue 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”.
About The Author
Linda J. Amendt
Linda J. Amendt is the winner of 900 awards in local food competitions, including nearly 600 first-place blue ribbon and special awards for excellence. She is a lifetime member of the inaugural class, Sure-Jell Hall of Fame, honoring the best jam and jelly makers in the country. Her first cookbook, “Blue Ribbon Preserves,” was nominated for the 2002 International Association of Culinary Professionals’ Julia Child Award. She lives in Murrieta, California.
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