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.
Greatly anticipated by home canners everywhere, Linda Amendt’s latest cookbook
175 Best Jams, Jellies, Marmalades & Other Soft Spreads is focused 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.
Linda Amendt's first cookbook,
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More, became an instant hit with home canners everywhere.
Blue Ribbon Preserves 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,
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the
2002 IACP Cookbook Awards
The IACP Cookbook Awards are considered to be
the "Academy Awards for Cookbooks."
Linda J. Amendt is currently working on her third cookbook,
The Complete Cookie Cookbook, scheduled for publication in the Fall of 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 Bio.
Copyright © 2008 Linda J. Amendt
All rights reserved
