Following years as a successful exhibitor in food competitions at state and county fairs throughout the country, where she won numerous awards for her exquisite preserved foods and tantalizing baked goods, Linda J. Amendt has turned her talents in a new direction to share her expertise, competitive experience, and recipes with others.
175 Best Jams, Jellies, Marmalades & Other Soft Spreads, Linda Amendt’s latest cookbook, has been awarded a prestigious
International Culinary Academy Award for Cookbooks, the Culinary Accolade of the 21st Century, by the Cordon d'Or - Gold Ribbon Academy of the Culinary Arts.
Greatly anticipated by home canners everywhere,
175 Best Jams, Jellies, Marmalades & Other Soft Spreads focuses exclusively on all manner of
new and exciting varieties and flavors of wonderful soft spreads that have uses far beyond being spread on breakfast toast.
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More, Linda Amendt's first cookbook, was chosen by the
International Association Of Culinary Professionals (IACP) as a finalist for the
IACP Cookbook Awards
Julia Child Award - First Book
Blue Ribbon Preserves became an instant hit with home canners everywhere. It is a
comprehensive home canning cookbook with recipes ranging from soft spreads to fruit, vegetables, sauces, pickles, vinegars and even ice cream toppings, it also
reveals insider secrets to winning awards in state and county fair competitions,
Linda is currently working on her third cookbook,
400 Sensational Cookies, scheduled for publication on September 1, 2009. The author will also be writing cookbooks on other baking topics.
To
learn more about Linda J. Amendt, her preserved foods and baked foods expertise and her fair experiences, read Linda's
Author Biography.
Copyright © 2009 Linda J. Amendt
All rights reserved
