The Complete Book of Fruit by Leslie Johns and Violet Stevenson

  • Candying, crystallising and glazing fruit (page 30)

    from The Complete Book of Fruit The Complete Book of Fruit by Leslie Johns and Violet Stevenson

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    • Ingredients: fruit of your choice; sugar
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Notes about this book

  • JocPech on January 19, 2017

    This book mainly describes a variety of different types of fruit, including their origin, cultivation, culinary uses and a number of specific recipes.

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  • ISBN 10 0207143374
  • ISBN 13 9780207143373
  • Published Jan 01 1979
  • Format Hardcover
  • Page Count 309
  • Language English
  • Edition 1st Ed. (U.K.)
  • Countries United Kingdom
  • Publisher Angus & Robertson

Publishers Text

In this complete guide every kind of fruit from Akebia to Zabala is described in detail--where it comes from, what it tastes like, how different varieties occur and are cultivated to advantage. Growing, cultivating, propagation, pruning, soil types and planting & harvesting are all included, along with freezing, candying, crystallising, bottling, canning, drying, jams, conserves, chutneys, sauces, sweetmeats and basic wine making.

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