The Art and Science of Canning, Fermentation, and DehydrationBook - 2017
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 Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious.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.
Publisher: Port Townsend, WA : Process Media, 
Copyright Date: ©2017
Branch Call Number: 641.4 W257p
Characteristics: 399 pages : illustrations (some color) ; 23 cm
Alternative Title: Art and science of canning, fermentation, and dehydration