Bibliograph

Preservation, the art and science of canning, fermentation, and dehydration, Christina Ward ; introduction by Nancy Singleton Hachisu

Type

Label

Preservation, the art and science of canning, fermentation, and dehydration, Christina Ward ; introduction by Nancy Singleton Hachisu

Language

eng

Bibliography note

Includes bibliographical references (page 394) and index (pages 396-399)

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Preservation

Nature of contents

bibliography

Oclc number

959037108

Responsibility statement

Christina Ward ; introduction by Nancy Singleton Hachisu

Series statement

Process self-reliance series

Sub title

the art and science of canning, fermentation, and dehydration

Summary

More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs. Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation

resource.variantTitle

Art and science of canning, fermentation, and dehydration

Classification