The Bountiful Kitchen

Front Cover
Penguin Studio, 1997 - Cooking - 208 pages
Bluestein and Morrissey offer today's taste-heightened but time-constrained families dozens of quick and easy recipes for mouth-watering preserves, pickles, condiments, and baked goods that make perfect gifts - from Old-Fashioned Strawberry Preserves to Gingered Nectarine Pickles; Tomatillo Peach Chutney to Better Barbecue Sauce; Tart Cherry Half-Pound Cake to Strawberry Rhubarb Pie. Also included are recipes for simple soaps, cosmetics, and household aromatics. Sidebars throughout offer recipe variations and gourmet gift-packaging ideas. With "The Bountiful Kitchen" in hand, you can turn the tiniest terrace or a sunny indoor ledge into a container orchard producing a wide range of fruits and vegetables, as well as spices and edible flowers - creating the raw ingredients for such delectables as Four-Fruit Ginger Chutney, Calendula Jelly, or Plum Tart. You can make your grandmother's classic recipes in limited quantities in no time at all, using modern techniques and time-saving appliances, and package them in novel gift presentations.

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About the author (1997)

Barry Bluestein and Kevin Morrissey, founders of Chicago's only culinary bookstore, Season to Taste, have written a number of cookbooks, including Guilt-Free Frying, The 99% Fat-Free Cookbook and The Complete Cookie. They have also contributed to In the Kitchen with Rosie and Dining with the Duchess. Popular spokespeople for a range of cooking products, they have appeared on radio, television and in newspapers nationwide. They live in Chicago.

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