Preserving Everything
Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More
1st Edition
Published on 5. September 2014
272 pages
978-1-58157-653-5 (ISBN)
Description
The ultimate guide to putting up food.
How many ways can you 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. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable.More details
Other editions
Additional editions
Leda Meredith
Preserving Everything
Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More
Book
09/2014
Countryman Press Inc.
€21.50
Article not available at the moment
Leda Meredith
Preserving Everything
Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More
Book
08/2014
Countryman Press Inc.
€56.75
Article exhausted; check different version
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.
