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Download Woman's Institute Library of Cookery (Volume 5, Fruit and Fruit Desserts; Canning and Drying; Jelly Making; Preserving and Pickling; Confections; Beverages; The Planning of Meals) epub

by Woman's Institute Domestic Arts and Sciences Inc.




Download Woman's Institute Library of Cookery (Volume 5, Fruit and Fruit Desserts; Canning and Drying; Jelly Making; Preserving and Pickling; Confections; Beverages; The Planning of Meals) epub
ISBN: 1414283598
ISBN13: 978-1414283593
Category: Cookbooks
Subcategory: Cooking by Ingredient
Author: Woman's Institute Domestic Arts and Sciences Inc.
Language: English
Publisher: IndyPublish (April 20, 2004)
Pages: 358 pages
ePUB size: 1814 kb
FB2 size: 1247 kb
Rating: 4.3
Votes: 662
Other Formats: txt lrf mbr doc

Doukree
The instructions are muddled; it's hard to tell which are the most recent versions and which are older ones. Much of the material seems to be dated; I don't know if it's the writing style or if the material was taken from earlier works, nor could I find a publication date.

After reading thru a few sections on canning, I decided I'd better find something I could rely on and didn't finish the book. But I could see several aspects that looked interesting (see pros/cons).

Methods are an important distinction when you're canning, because they've changed from even 20 years ago, partly because newer varieties of veggies have different properties than old or heirloom ones.

I've looked through a number of the more recent books too, so I could see when a recipe used the older method versus the newer one.

Given that the methods seem to vary so much, I didn't want to trust the recipes.

Pros:
Not just for canning/jamming, comprehensive, a regular cookbook like "Joy of Cooking"
General recipes for food, fruit, etc.
Probably an interesting option for people who've never cooked and are interested in learning more about it
Has an index

Con:
Age?
Pictures were not included in book, just the placeholders
(Kindle format) Can't open the TOC at the same time as the text
Very stilted, almost Victorian; sounds as if it's written for teachers working with young teens
Accuracy/Validity: not clear how many of these methods are still to be trusted
Haracetys
Even though there are a few things that might indicate this book is a bit "dated," the information is very clearly presented and explained in enough detail that it should not cause mishaps in food preparation. The descriptions of each fruit and its best uses is very handy, and enough recipes are given to entice the reader to try something new! There's even a recipe to make your own chocolate sirup. The chapter on menus even gives suggested table decorations to complement each menu. The index listed numerous items but no page numbers, so in this format, it's not terribly helpful. One thing of note is the examination questions at the end of each of the major sections of the book; this could be a great asset if you are using this material for homeschooling. Overall, a lot of information in a fairly concise format.
Kalv
There are several versions of this book available. Mine was free, there is a $1.99 one also.

If you are someone who loves to make Jellies and Jams, this may be just the book for you. This is a long one, that is really formatted like a text book. There are review questions at the end of big sections and even quality scores you can give yourself based on the outcome of your work.

For me, it was a little tedious. Again though, if canning is your hobby or business, it goes into great detail about things like, why so much sugar is necessary, which fruits produce enough of their own pectin, which require adding store bought pectin to get the results you seek. I learned some things from this book that are fun to know, it was free and kept me entertained.
Mr Freeman
added this to my healthy eating library that I am building once at ideal body weight
Doomblade
This book was a bit of a disappointment. May have what you are looking for but format is very dated.
Ariurin
very dry, but informative.
salivan
Good book about the basics of cooking.
as advertised.