Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Self-reliance Series). Este artículo no está disponible.
43 valoraciones de Goodreads
Idioma: inglés
Editorial: Process, 2017
- Tapa blanda
- Usado
Librería: Sharehousegoods, Colgate, WI, Estados Unidos de AmericaSharehousegoods
Vendedor de 5 estrellas
Vendedor de IberLibro desde 4 de febrero de 2013
No disponible
Tapa blanda
Condición: Usado - Como Nuevo
EUR 53,74
Descripción del artículo del vendedor
This book is unread with a few shelving bumps.
N° de ref. del artículo MO-26-06-00105
- Título
- Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Self-reliance Series)
- Autor
- Ward, Christina
- Editorial
- Process
- Año de publicación
- 2017
- Estado
- Like New
- Encuadernación
- Encuadernación de tapa blanda
- Idioma
- inglés
- ISBN 10
- 1934170690
- ISBN 13
- 9781934170694
- Serie
- Libro 11 de 12: Self-reliance
A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration. Taking Julia Child as her inspiration, Preservation: The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, 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.
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Acerca del autor
Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including: Edible Magazine, Remedy Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and more.
  Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category.
  Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category.
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