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Download The Farmer's Wife Canning & Preserving Cookbook: Over 250 by Lela Nargi PDF

By Lela Nargi

ISBN-10: 0760335257

ISBN-13: 9780760335253

The spiced peaches and icebox pickles, dilly beans and tomatoes in each form and shape, the blackberry jam and sizzling pepper jelly--it’s summer season, and a complete global of summers earlier, in a jar.  Pack the pantry the best way Grandma did, and placed away the sweetest culmination and preserves, the main smooth savory greens, the flavor of the sunny day and the odor of the crisp harvest air, with greater than 250 blue-ribbon canning and holding recipes culled from The Farmer’s Wife magazine.  a competent source for the farm spouse, the recent mom, the suburban transplant, the journal shared recipes that made the kitchen sing and the family members sigh with contentment.  besides directions for canning and keeping vegetables and fruit out of your backyard or the farmer’s industry, this glorious cookbook, like an outdated relatives buddy, bargains recipes for utilizing the tomato sauce, raspberry jam, peaches, and different tasty vegatables and fruits that you’ve “put by.”

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Extra info for The Farmer's Wife Canning & Preserving Cookbook: Over 250 Blue-Ribbon recipes!

Example text

Also from Ferrara, Rossetti was solidly rooted in a culinary perspective typical of the gen- Harvest and sowing season (engravings). Source: Antonio Tempesta, I dodici mesi (1599). 18 ITALY: A PHYSICAL AND MENTAL SPACE eral area of Lombardy and Emilia. This emerges in his writing not only in the usual references to Lombardy and its major cities but also in his striking familiarity with the region, demonstrated through references to less prominent locations. In addition to Milan and Venice, Bergamo, Lodi, Pavia, Vicenza, and Padua appear in Rossetti’s work.

On lampreys, he writes: “The lampreys caught in Cisalpine Italy are small, in Tuscany they are of medium size, and those caught in the Tiber in Rome are larger than the Tuscan variety” (p. 237). He claims that the value of particular cheeses depends on their place of origin and on the herds providing the milk. ” He asserts that salt must be “as white and as pure as the salt from Volterra in Tuscany” (p. 22), and, on the subject of chestnuts, he notes: “In the past, chestnuts from Taranto were regarded as preferable to others, but now the Milanese variety has become fashionable” (p.

Rome, Scappi’s adopted home, features in a broad array of culinary preparations: meat loaves, macaroni, “cominata,” cabbage (imported from Milan or Bologna but cooked “in the Roman style”), pancakes of “stripped fish,” meringues made with pine nuts, and zeppole (fritters made from chickpea flour). But the Neapolitan tradition is present as well, remembered for its “puff pastry shells filled with squab meat,” “cabbage soup with mortadella,” macaroni, and a dish of “dressed” broccoli. And these examples account only for the writer’s explicit references to geographical origin.

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