Blue Ribbon Preserves
Secrets to Award-Winning Jams, Jellies, Marmalades and More
By Linda J. Amendt
HP Books, Paperback, 9781557883612, 384pp.
Publication Date: July 2001
List Price: $20.00*
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Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.
Linda is a member of the International Association of Culinary Professionals (IACP), Cordon d'Or Gold Ribbon Academy of the Culinary Arts, and The Authors Guild, Inc.
IACP Cookbook Awards Finalist
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the
2002 IACP Cookbook Awards Blue Ribbon Preserves was nominated in the prestigious category
First Book: The Julia Child Award for the best cookbook by a new author
The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks".