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Frog Hollow Farm Kitchen
As seen in Cooking Light Magazine! in 2017.
The Art of Preserving - How to Make Jams, Jellies, Curds, Pickles, Chutneys, Salsas, Sauces, and More. Plus Recipes to use your Homemade Creations' Published by Williams Sonoma
Co-Authored by Rick Field, (Of Ricks' Picks), Lisa Atwood, and Frog Hollow Farms' own Rebecca Courchesne (Chef Becky!)
This book is full of inspiration and shows you how to make your own homemade preserves, conserves, marmalades, and more. Plus recipes to use your homemade creations. Tips from Rebecca Courchesne - the expert preserver behind Frog Hollow Farm's Bakery.
This is the hardcover edition.
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