It's a simple little metal spoon with sharp teeth that digs into your
tomato or strawberry, removes the core or hull cleanly, and leaves you
with just the fruit to work with. Unless you have super sharp knives
and great paring knife skills you are probably used to coring a batch
of tomatoes for sauce being a time-consuming and sometimes messy job;
the Tomato Shark makes this job easy, tidy and quick.
tomato or strawberry, removes the core or hull cleanly, and leaves you
with just the fruit to work with. Unless you have super sharp knives
and great paring knife skills you are probably used to coring a batch
of tomatoes for sauce being a time-consuming and sometimes messy job;
the Tomato Shark makes this job easy, tidy and quick.
This is another cookbook from the guy who brought us House Rolls!
This is not your grandma's canning book. Preserving is not really cheaper, nor is it a survival and disaster remedy. Canning these days makes sense as a culinary endeavor -- because you can make preserves that taste better, or are far more varied than anything you can buy. This book is the best of a bunch of new guides on modern canning techniques and recipes (like Put 'Em Up, which is decent but not as good). I prefer the recepies in Canning for standard items like james and jellies because it calls for far less sugar than other books, and it has a wide range of culinary influences. The book is also intelligently and simply designed with beautiful illustrations of the preserved treasures.
This first cake didn't make it to the party. So here's the second one.
