Preserving Basics

"This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels."

-- Library Journal

The My Cooking Class series comprises nine titles, including three new ones. Their success is attributed to a refreshing approach that presents every recipe in complete visual sequences from start to finish. Every ingredient and every step is shown from above and in full color so that it's as true to life as possible -- just like a real cooking class. Basic skills unique to each type of cuisine are explained in the opening pages, and specialized tasks are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

A jar of beautiful homemade jam or jelly is a perfect gift. Using the recipes in this book, even novice cooks can successfully make preserves every time.

Preserving Basics covers: Curds, cheeses and chocolate spreads Jams and jellies Marmalades Mustards Chutneys and relishes.

The recipes are complemented by essential information about pectin and storage. Preserving Basics includes all the information novice canners need to know, and there are innovative and luscious recipes to entice more experienced home cooks.