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Mustards, ketchups & vinegars making the most of seasonal abundance by Carol W. Costenbader

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Published by Storey Publ. in Pownal, VT .
Written in English

Subjects:

  • Condiments.

Book details:

Edition Notes

Includes index.

Other titlesMustards, ketchups and vinegars
StatementCarol W. Costenbader.
SeriesThe well-stocked pantry
Classifications
LC ClassificationsTX819 .C56 1996
The Physical Object
Pagination96 p. :
Number of Pages96
ID Numbers
Open LibraryOL805802M
ISBN 100882668137
LC Control Number95042378

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Mustards, Ketchups and Vinegars book. Read 2 reviews from the world's largest community for readers. This superbly illustrated step-by-step guide shows y 4/5. ISBN: OCLC Number: Notes: Includes index. Description: 96 pages: color illustrations ; 22 cm. Series Title: Well-stocked pantry. Buy a cheap copy of Mustards, Ketchups and Vinegars: Dips & book by Carol W. Costenbader. Free shipping over $/5(2). Explore the many flavorful possibilities of vinegar. With dozens of recipes for infusing vinegar with herbs, spices, vegetables, and flowers, Maggie Oster fills this delightful book with mouthwatering mixtures that go far beyond salad dressing. Use your homemade vinegars to add some zing to.

  Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Brand: Storey Books. Mustards, Ketchups and Vinegars: Making the Most of Seasonal Abundance really liked it avg rating — 19 ratings — published Want to Read saving /5. Looking for books by Carol W. Costenbader? See all books authored by Carol W. Costenbader, including The Big Book of Preserving the Harvest: Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables, and Mustards, Ketchups and Vinegars: Dips & Dressings, Sauces & Oils (Well-Stocked Pantry), and more on Ordinary foods—vegetables, milk, juice, tomatoes, tea—are transformed by it into the most extraordinary pickles, cheeses, vinegars, ketchups, and kombuchas. But, as with all magic, it’s important to stay on the side of light and goodness. Mary Karlin is the sorceress and Mastering Fermentation is her book of culinary spells.

  From Mustards, Ketchups & Vinegars, by Carol W. Costenbader. Ingredients. /8 cups white mustard seeds, ground; 2 tbsp mustard powder; 1/2 cup water2/3 cup white wine vinegar; 1/4 cup honey; 1/4. Find many great new & used options and get the best deals for Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips by Maggie Oster (, Paperback) at the best online . Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Pages: Vinegar is an aqueous solution of acetic acid and trace chemicals that may include r typically contains 5–20% [citation needed] acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending upon the source materials.