Preservation: The Art And Science Of Canning, Fermentation And Dehydration
By Christina Ward
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Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious.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. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You’ll never look at a jar of strawberry jam the same way.
Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.
Tags: Books, canning and fermentation, preserving