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Ystuan
(08.04.2014 07:21)
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Reading this reminds me of the food periervatson book by the French farming community, Terre Vivante their book has been published several times and the title has been tinkered with, so it can be confusing to look up, but Terre Vivante is a constant on the book face it has many categories on different ways to preserve has some wonderful surprises, and gives a window into how other cultures view the process no impatience there, with some of those recipes! Check out the preparation, annually, of Carob syrup .
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