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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Contents

The Kitchen Garden
33
Condiments
75
Baking
117
The Kitchen Apothecary
165
SOURCE GUIDE
199
Copyright

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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