Review
The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity. (Judy Creighton
Montreal Gazette 20070523)
'Fresh From the Freezer' ... shows readers a quick and easy way to preserve a wide variety of foods. (Judy Creighton
Red Deer Advocate 20070530)
376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow! (Lois Cooper
Muskoka Today 20070614)
Here are recipes that showcase modern tools, techniques and tastes. (Sharon K. Ghag
San Jose Mercury Review 20070718)
The recipes are easy and don't make so much that you're canning more than you can use. (Linda Cicero
Miami Herald 20070607)
Topp and Howard demystify the canning process.... Suggestions, tips and techniques...guarantee a perfect result. (
Forever Young 2007)
The book demystifies the canning process. (Judy Creighton, CP
Medicine Hat News 20070708)
Inspiring recipes. (Renee Blackstone
Vancouver Province 20070805)
These two kitchen wizards prove that old-fashioned preserving can be haute cuisine. (
Milwaukee Journal Sentinel 20070627)
The best thing this book does is wipe away many preconceptions about preserving. (Tom Mentzer
Potomac News (Woodbridge VA) 200708)
If you're short on time and inclination, The Complete Book of Small-Batch Preserving is the guide for you. (
Home Cooking (Berne, IL) 20070907)
Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity. (Judy Creighton
The Hamilton Spectator 20070730)
Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try. (
National Examiner 20070614)
The best thing this book does is wipe away many preconceptions about preserving. (Tom Mentzer, Scripps Howard News Service
The Daily Journal (IL) 200707)
We've ... long been fans of Margaret Howard's well-researched and no-nonsense cookbooks. (
Edible Prairie Journal 20070509)
Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks. (Larry Cox
Tucson Citizen 20061101)
Indispensable for the adventurous cook. (Sharon K. Ghag (CanWest story)
The Telegraph (Macon GA) 20010503)
[Review of 1st edition] Solid instructions and tips for preserving food safely. (Margaret C. Merrill
Library Journal 20080716)
[Review of 1st edition] Many of the delicacies this book proposes are surprisingly sophisticated. (
Publishers Weekly 200706)
[Review of 1st edition] Takes the pressure off cooks who don't have the time (Renée Enna
Chicago Tribune )
[Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique. (Greg Neiman
Red Deer Advocate )
[Review of 1st edition] Perfect for using ingredients when they are at peak season. (
Richmond Times-Dispatch )
[Review of 1st edition] This is the book suggested for anyone seeking to crack the mysteries of first-time preserving. (
Valparaiso Vidette Times )
Indispensable for the adventurous cook. (Sharon K. Ghag
The Modesto Bee )
The recipes in this book are 21st-century gourmet delights ... something for all menus.... You'll relish this book! (Liz Grogan
Good Times )
About the Author
Ellie Topp is a Professional Home Economist and a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals. She holds a Bachelors degree in Home Economics from Northwestern University, a Masters degree in foods and nutrition from the University of Wisconsin and was a research associate in the Department of Food Research at the University of Illinois . Ellie writes a monthly column, 'Food Bits', for a local newspaper and has authored eight cookbooks. With support from Canola Information Service and in collaboration with Health Canada, Ellie developed a safe method for making flavored oils, the results of which were included in The Complete Book of Small-Batch Preserving (Firefly 2001, 2007) and published in Food Research International (Topp, E.B., F.J. Cook, G.C. Topp. "Heating oils with fresh vegetable inclusions: modelling and measurement of heating pattern." Vol.36 [2003] 831-842).
Ellie is an active member of the Ontario and Ottawa Home Economics Associations, the International Association of Culinary Professionals and Cuisine Canada.
Margaret Howard is a Registered Dietitian and a Professional Home Economist. She holds a Bachelor Degree in Science, with a specialty in Home Economics from University of Western Ontario and interned in dietetics at Toronto General Hospital. Margaret has authored 15 cookbooks including several for people with diabetes published in cooperation with the Canadian Diabetes Association. Testing recipes and writing for consumers in magazines and cookbooks is an ongoing professional activity. As a former Consumer Services Manager for Thomas J. Lipton, Inc responsible for the Test Kitchen and Customer Relations, Margaret brings a background knowledge of consumers needs into her writing. As a media spokesperson, Margaret has given numerous TV, radio and press interviews in both Canada and the U.S.
Margaret's professional associations include: Dietitians of Canada, Ontario Dietetic Association, Cuisine Canada, Ontario Home Economics Association and Home Economists in Business.
(20010801)
