Preserving Everything
Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More
Will be published approx. on 19. September 2014
Book
Paperback/Softback
272 pages
978-1-58157-242-1 (ISBN)
Description
There are many ways to preserve a strawberry. You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Cucumbers become pickles. There is no end to the magic of food preservation and in Preserving Everything, Leda Meredith leads readers-both new to the art and old hands-in every sort of preservation technique imaginable.
More details
Series
Language
English
Place of publication
Woodstock
United States
Publishing group
WW Norton & Co
Target group
Professional and scholarly
Dimensions
Height: 203 mm
Width: 202 mm
Thickness: 22 mm
Weight
620 gr
ISBN-13
978-1-58157-242-1 (9781581572421)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Leda Meredith
Preserving Everything
Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More
E-Book
09/2014
1st Edition
Countryman Press
€20.49
Available for download
Person
Leda Meredith has been preserving food since she was a kid at her great-grandmother's side. She is the guide to food preservation at About.com, teaches food preservation and foraging throughout the Northeast, and is a regular contributor to numerous food-related publications. She is the author of Pickling Everything, Preserving Everything, The Forager's Feast, and other books, and lives in Brooklyn, New York.