Pickled, Potted and Canned : How the Art and Science of Food Preserving Changed the World

Name: Pickled, Potted and Canned : How the Art and Science of Food Preserving Changed the World
Price: 4.23 USD
Availability: InStock
ISBN: 9780743216333

ISBN-10: 0743216334

ISBN-13: 9780743216333

Edition: 2001

Authors: Sue Shephard

List price: $26.00

30 day, 100% satisfaction guarantee!

Marketplace

4 new & used from $4.23

what's this?

Rush Rewards U
Members Receive:

You have reached 400 XP and carrot coins. That is the daily max!

Book details

List price: $26.00
Copyright year: 2001
Publisher: Simon & Schuster
Binding: Hardcover
Pages: 368
Size: 6.25" wide x 9.25" long x 1.00" tall
Weight: 1.298
Language: English

Sue Shephard is the author of Pickled, Potted and Canned: The Story of Food Preservingwhich won the Andre Simon Special Award and Seeds of Fortune. She lives in Bristol with her family.

Acknowledgments	p. 7
Preface: The Longest Journey	p. 11
Introduction: Shelf Life	p. 15
Drying	p. 28
Salting	p. 62
Pickling in Vinegar	p. 95
Smoking	p. 108
Fermenting	p. 124
Milk Products	p. 142
Sugar	p. 163
Concentrates	p. 175
Pies, Pots, and Bottles	p. 185
Navy Blues	p. 200
From Cooks to Chemists	p. 213
Canning	p. 226
Great Journeys	p. 256
Refrigeration and Freezing	p. 280
Dehydration and Beyond	p. 311
Feast or Famine	p. 325
Select Bibliography	p. 346
Index	p. 355
Picture Credits	p. 366
Table of Contents provided by Syndetics. All Rights Reserved.