THE JOY OF GIVING HOMEMADE FOOD by Ann Seranne

THE JOY OF GIVING HOMEMADE FOOD

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KIRKUS REVIEW

Make marmalade in February, jams and jellies in June, pickles in October. Seranne's food-gift ideas are closely allied with the seasons and don't require inordinate amounts of time. They range from butters and vinegars, using homegrown herbs, to quick breads, toasted hazelnuts, and a large selection of pickles and relishes. Many are delicacies--gingered apples, brandied cherries--rather than mealtime staples, and a good proportion rely on sugar or salt for preservation. But the Christmas holiday section is ample, and the suggestions for packaging are numerous and imaginative.

Pub Date: Oct. 1st, 1978
Publisher: McKay