Cooking with Cherries From the Prairies

Bors, Loretta and Cecilia Kachkowski

Saskatoon, 2012

By University of Saskatchewan, Department of Plant Sciences, Fruit Program
$15.00
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Details

Card covers, spiral bound, 6x9 in [15x22.5 cm]. Colour photographs.

Condition

Covers lightly rubbed, indent approx. 2 in along back cover, corner bumped at binding, one page had been dog-eared.
Notes

"Saskatchewan sour cherries often have more sugar in them than 'sweet cherries' but they also have more acidity and are rather juicy. However, sour cherries are the best cherries for processing (dried, juice, canned) and the best for cooking. Farmers and Gardeners across Canada, especially in the Prairie Provinces, are planting University of Saskatchewan cherries( Carmine, Jewel, Romeo, Juliet, Cupid, Crimson Passion, and Valentine)." Dr. Robert Bors, Ph.D From Foreword
ISBN

9780888805737
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