It's easy to concoct scrumptious spreads with this indispensible cookbook, featuring step-by-step tips and directions-and some unique flavors to make top-quality toppings and fillings. €152 prize-winning recipes for jams, jellies, conserves, marmalades, fruit butters, and chutneys including no-cook varieties, and sugar-free varieties € Teaches how to prepare, set, and save preserves with the latest in canning equipment, techniques € Includes recipes for both traditional single-fruit flavors (Raspberry Currant, Apple Cider) and combinations (Kiwi Mango, Apricot Orange Butter)

The Complete Idiot's Guide to Jams, Jellies & Preserves

Cookbooks, Food & Wine

Tremblay, Yvonne

Canning & Preserving

Alpha

Prizewinning Preserves Fabulous Jams Jellies Marmalades And More

Prentice Hall Cda (APB)

Homemade preserves outshine store-bought every time. By following these mouth-watering recipes, the home cook can enjoy the delicious rewards of soft spreads for months and months. Experienced canners and novices making their first batch of jam alike will be successful, creating incredible jams, jellies, marmalades, conserves, fruit butters and chutneys. These 250 recipes have a slightly more gourmet approach, embracing unique combinations and less traditional ingredients, and handy step-by-step instructions enable any preserver to follow them with ease and confidence. The essence of summer can be enjoyed year-round with delectable spreads such as these: <li>Lemon blueberry marmalade 
</li>
<li>Orange and Earl Grey tea marmalade 
</li>
<li>Strawberry cantaloupe jam 
</li>
<li>Spiced mango jam 
</li>
<li>Watermelon raspberry jam</li>

250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys

Robert Rose

"Yvonne is an expert at teaching about all aspects of fresh herbs including growing healthy plants, harvesting and preserving herbs for later use, as well as using them in her delicious recipes." -- Conrad Richter, Richters Herbs (North American supplier of herbs, richters.com) Yvonne Tremblay has been teaching people how to cook with fresh herbs for years. Most people use only two or three herbs when cooking, and their scant knowledge doesn't include how to harvest, wash, chop or store fresh herbs. In Culinary Herbs, Yvonne shows how fresh fragrant herbs can transform the simplest dishes. Neatly divided into two parts, it includes an herb primer (how to grow, harvest and store culinary herbs, with a section on capturing the flavor of fresh herbs for later use, in oil, vinegar, butter, honey and sugar) and a much larger part on cooking with herbs. Become an expert on making basil pesto; roast a chicken stuffed with rosemary, thyme and sage; whip up salsas and savory sauces; revel in risotto; linger over lavender shortbread or ice cream; sink into a minted mango mousse. Whatever you decide to try, your taste buds are in for a treat!

Culinary Herbs: Grow. Preserve. Cook!

Cooking by Ingredient

Whitecap Books

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Books by Tremblay, Yvonne