Pickles and Preserves: a Savor the South cookbook
(Adobe PDF eBook, Kindle Book, OverDrive Read)
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Published:
The University of North Carolina Press 2014
Format:
Adobe PDF eBook, Kindle Book, OverDrive Read
Street Date:
03/10/2014
Language:
English
ISBN:
9798890845313, 9781469614410
ASIN:
B00ZVESYYO
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Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 999999 | 999999 |
Citations
APA Citation (style guide)
Andrea Weigl. (2014). Pickles and Preserves: a Savor the South cookbook. The University of North Carolina Press.
Chicago / Turabian - Author Date Citation (style guide)Andrea Weigl. 2014. Pickles and Preserves: A Savor the South Cookbook. The University of North Carolina Press.
Chicago / Turabian - Humanities Citation (style guide)Andrea Weigl, Pickles and Preserves: A Savor the South Cookbook. The University of North Carolina Press, 2014.
MLA Citation (style guide)Andrea Weigl. Pickles and Preserves: A Savor the South Cookbook. The University of North Carolina Press, 2014.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
4025ab59-f8c1-6deb-a58f-84357fb2e612
Needs Update?:
No
Date Added:
Jul 05, 2023 15:36:03
Date Updated:
Sep 23, 2023 09:16:30
Last Metadata Check:
Apr 28, 2024 05:15:26
Last Metadata Change:
Apr 28, 2024 05:15:26
Last Availability Check:
Apr 28, 2024 05:15:27
Last Availability Change:
Jul 05, 2023 15:36:03
Last Grouped Work Modification Time:
May 19, 2024 03:11:57
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- bioText: Andrea Weigl was the food writer and editor at the News & Observer in Raleigh, North Carolina, for a decade. She spent six years working as a documentary producer, including working on the PBS shows A Chef's Life and Somewhere South starring North Carolina chef Vivian Howard. She now works as a publicist for restaurants, hotels, and other clients in the Carolinas.
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- Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.
Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes—from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly—will have beginners and veterans alike rolling up their sleeves. - seriesId
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Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful... - sortTitle
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